Dutch Oven Scrapple

Dutch Oven Scrapple

Ingredients:
2 lbs of your favorite flavor of "Little Smokies".
Three large apples (red delicious seem to be our favorite)
One package (can) of Marie Callendars Corn Bread Mix
Water for the Corn bread mix
1/2 cup of brown sugar
Butter
Syrup

Directions:
Put Little Smokies in the bottom of the Dutch oven (If you substitute pork sausage, brown it first and drain off the fat).
Core and slice the apples into 3/8-1/2 inch thick slices and layer them on top of the Little Smokies.
Sprinkle the brown sugar on top of the apples. Mix the cornbread mix per instructions. Over 5000 ft. altitude add a few
extra tablespoons of water. Pour the mix on top of the apples. Cooks in about 45-55 minutes.
Note: Recipe is for 12" diameter, 4" deep (baking) Dutch ovens. Use 15 coals on the top and 10 on the bottom to produce
about a 350 degree oven.
Source:
Cholesterol Free Breakfast
Carton/package of egg substitute. We used "Nu-Liad". (8 oz.-8 egg equiv.)
Various omelet fixing’s, i.e. celery, onions, CF "bacon" bits, etc.
Sandwich-size Ziploc (TM) plastic bag for each omelet.
Fill large pot (2-3qt) 4/5 full of water. Bring water to boil. Pour some egg substitute into Ziploc bag. Add favorite omelet
fixing’s to contents of Ziploc bag. Seal Ziploc bag. Mix contents thoroughly by squeezing. Drop Ziploc bag of omelet into
boiling water. Check occasionally. When done, open bag, dump omelet on plate, and dig in.
This takes about 8-10 minutes to cook.
Pita Pocket Breakfast
1 lb sausage (pork, turkey or ground beef)
1 medium onion, minced
6 Pita breads, medium
1 clove garlic
1 bell pepper, diced
12 eggs, beaten
1 jar salsa
Pre-heat DO (@12 coals on the bottom). Brown sausage drain fat, saving 2 TBS. Stir in onion, garlic, pepper, sauté with
sausage. Add eggs, sausage fat and cook together until eggs are scrambled. Spoon into Pita Pockets top with salsa to
taste. (Hints: Brown sausage and sauté garlic onions and peppers in advance, refrigerate or freeze in Ziploc bags. Add 2
TBS of Olive Oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that will need
to dispose of).
Country Breakfast
1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese
In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a water and boil until sausage is cooked. Add
hash brown potatoes, cover with water, and boil until water is dissolved. Fry potato/sausage mixture until potatoes are
browned. Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the
potatoes. Crack one or two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the top to cook the
eggs. When the whites are white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long
enough to melt the cheese. The yolks should be liquid.
Quick & Easy Breakfast Casserole
8 slices of bread
2 pounds of sausage
16 oz grated cheddar cheese
12 eggs
1 qt. Milk
1-1/2 tsp. Dry mustard
1 tsp salt
Line a 12" Dutch Oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven. Crumble
cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs (lightly beaten), milk, dry mustard,
and 1 tsp. salt (to taste). Pour the egg mixture over the layered bread/sausage/cheese in the oven, cover, and bake for 35
- 40 minutes, checking occasionally. The cheese rises to the top, melting into a golden brown crust over a fluffy layer of
eggs, making a super filling camp breakfast for a crowd!
Mountain Man Breakfast
1/2 lb bacon (or pre-cooked sausage)
Med onion
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar
1 doz. eggs
Small jar of salsa (optional)
The following requires 6-9 bottom coals and 12 -15 top coals:
Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are
clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20
minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until
eggs start to set.(10 - 15 minutes)
Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted.
Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover and cook for an additional 3-5 minutes.
Slice and server like quiche. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man.)
Cooking times will vary with the weather and your state of awake but it’s almost impossible to screw up. Serves 6.
Breakfast Sausage Souffle
12-15 slices bread; cubed
3/4 cup milk
6 Tbs. butter; melted
1 tsp. dry mustard
1 lb. shredded Cheddar cheese
salt and pepper to taste
18 eggs
1 lb. cooked sausage
Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk
together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over
the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.
Serves: 8-10
Pita Pocket Breakfast
1 lb sausage (pork, turkey or ground beef)
1 medium onion, minced
6 Pita breads, medium
1 clove garlic
1 bell pepper, diced
12 eggs, beaten
1 jar salsa
Pre-heat DO (@12 coals on the bottom). Brown sausage drain fat, saving 2 TBS. Stir in onion, garlic, pepper, sauté with
sausage. Add eggs, sausage fat and cook together until eggs are scrambled. Spoon into Pita Pockets top with salsa to
taste. (Hints: Brown sausage and sauté garlic onions and peppers in advance, refrigerate or freeze in Ziploc bags. Add 2
TBS of Olive Oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that will
need to dispose of).
Breakfast Pizza
All you need is biscuit dough pre-made from the store or homemade if you have the time, eggs, ham, bacon, sausage
your preference or all three and cheese. First stretch the biscuit dough thin a spread it over the bottom of the Dutch oven
so none of the oven can be seen. Then pour a small layer of scrambled eggs over the dough. Add your preference of ham,
bacon or sausage or all on top of the eggs if you use bacon pre-cook it. Then spread the cheese over that and cook for 10
to 15 minutes.
Breakfast Pizza
1 can crescent rolls 1 cup shredded sharp cheddar
1 lb. sausage; browned & drained 3 eggs; beaten
3 Tbs. diced red bell pepper 3 Tbs. milk
3 Tbs. diced yellow bell pepper 1/2 tsp. salt
1 cup thawed frozen hash browns 1 tsp. ground black pepper
1 green onion; sliced 3 Tbs. parmesan cheese
Unroll the crescent rolls. Line the bottom of a 12" Dutch oven with a layer of flattened crescent rolls. Sprinkle evenly
with sausage, bell peppers, hash browns, green onion, and cheddar cheese. In a medium bowl whisk together eggs,
milk, salt and pepper. Pour egg mixture evenly over top of pizza. Sprinkle with parmesan cheese.
Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until eggs are set.
Serves: 6-8 (Submitted by Page Davies)
Breakfast Sausage Souffle
12-15 slices bread; cubed 3/4 cup milk
6 Tbs. butter; melted 1 tsp. dry mustard
1 lb. shredded Cheddar cheese salt and pepper to taste
18 eggs 1 lb. cooked sausage
Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top.
Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle
sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until
eggs are set. Serves: 8-10 (This recipe was one that floated around to me. I think the original recipe came from
"Dutch Oven Cookin'" by Dick Stucki.)
German Pancakes
1 1/2 cups milk 6 Tbs. butter
9 eggs lemon juice
1 1/2 cups flour powdered sugar
3/4 tsp. salt
In a mixing bowl whisk together milk, eggs, flour, and salt to form a thin batter.
Heat a 14" Dutch oven using 14-16 briquettes bottom and 18-20 briquettes top until very hot. Add butter to Dutch
oven and let melt. Pour batter into oven and cook for 25-30 minutes until pancake is fluffy and light brown.
Sprinkle pancake with lemon juice and dust with powdered sugar.
Serves: 6
Mountain Man Breakfast
1 lb.bacon 10-12 medium potatoes; sliced
2 medium yellow onions; diced 12 eggs; beaten
1 1/2 cups fresh mushrooms; sliced salt and pepper to taste
1 green bell pepper; diced 3 cups grated Cheddar cheese
3 cloves garlic; minced picante sauce
Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and
fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season
with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season
eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every
5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with picante sauce.
Serves: 10-12
Mountain Man Breakfast Omelet
1 lb. country sausage 2 cups chopped; mushrooms
1 lb.bacon 18 eggs
1 large yellow onion; diced 3/4 cup milk
3 cloves garlic; minced salt and pepper to taste
1 green bell pepper; chopped 3 cups grated Cheddar cheese
1 red bell pepper; diced picante sauce
Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. Add sausage to oven and fry until brown. Remove
sausage from oven. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add sausage, onions, garlic,
bell peppers, and mushrooms. Saute until vegetables are tender. Whisk together eggs and milk. Season with salt
and pepper. Pour eggs over vegetable mixture. Cover and bake using 8 briquettes bottom and 14-16 briquettes top
for 20 minutes until eggs are set up. Cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with picante sauce.
Serves: 8-10
Breads & Muffins
Lemon Poppyseed Rolls
5 1/2 cups bread flour 1 3/4 cups scalded milk; 125° F.
2 Tbs. yeast 1 1/4 tsp. lemon extract
1/2 cup sugar 1 tsp. vanilla extract
1/3 cup instant potato flakes 2 eggs; beaten
1 Tbs. salt 2 Tbs. melted butter
1/2 cup butter; melted poppy seeds
In a mixing bowl combine 2 cups flour, yeast, sugar, potato flakes, and salt; blend well. Stir in milk, melted butter,
extracts, and eggs. Mix thoroughly. Stir in remaining flour 1 cup at a time until dough pulls away from sides of bowl.
Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough
generously in flour, then cover and place in a warm area free from drafts to raise until double in size.
Place raised dough on a floured board and divide into halves. Divide each half again into halves. Roll each piece of
dough into equal length rolls about 8 inches long. Cut each rope into fourths to make sixteen rolls. Flatten each piece
of dough into a flat circle about 3" in diameter than pull on the edges and fold them underneath to the center to make
a nice ball with a tight round top. Place each formed roll round side up into a warm greased 12" Dutch oven; twelve
around the outside edge, five in a cicle inside the outer ring, and one in the center. Cover the oven and let rolls raise
for 20 minutes.
Brush top of rolls with melted butter and sprinkle with poppy seeds. Bake using 10 coals bottom and 16 coals top for
30-40 minutes. When top of rolls starts to brown, remove the Dutch Oven from all heat and let rest with the lid on for
about 5 minutes. The residual heat from the oven will finish baking the rolls. Serve warm with fresh honey butter.
Yield: 16 rolls
Parmesan Herb Rolls
1 1/2 cups warm water 1 tsp. dried thyme
1/2 cup non-fat dry milk 3 Tbs. parsley
1/3 cup sugar 1/3 cup vegetable oil
1 Tbs. yeast 1 tsp. salt
1 egg; beaten
4-5 cups bread flour Topping
3 Tbs. dried onion 2 Tbs. whipping cream
1 tsp. dried dill weed 1/4 cup parmesan reggiano cheese
1 tsp. dried rosemary
In a mixing bowl add water, dry milk, sugar, and yeast. Let sit until mixture bubbles. Add egg, 2 1/2 cups flour, dried
onion, dill weed, rosemary, and parsley. Beat until well blended. Let sit until batter bubbles. Mix in oil, salt, and the
remaining flour (1 cup at a time) until a soft dough is formed. Turn dough out onto a floured board and knead it for 5-
7 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm
area free from drafts to raise until double in size.
Place raised dough on a lightly floured board and punch down. Form into 13 balls. Place in a greased 12" Dutch
oven. Cover oven and let raise for 10 minutes.
Bake using 8-10 coals bottom and 16-18 coals top until rolls are lightly browned. Brush with whipping cream and
sprinkle with parmesan cheese. Cover and bake until golden brown. Total baking time is 20-25 minutes.
Yield: 13 rolls. (Recipe by Ruth Kendrick and Janet Froh.) Note: These rolls helped Ruth and Janet win the 1998
World Championship Dutch Oven cook-off.
Garlic Cheese Rolls
Dough Filling
5 - 6 cups all purpose flour 2 Tbs. melted butter
2 Tbs. active dry yeast 1/3 lb. cheddar cheese; shredded
1/3 Cup sugar 1/3 lb. mozerella cheese; shredded
1 Tbs. salt 1 tsp. granulated garlic
2 cups milk; scalded (120° F.) 1 tsp. Lowry's Seasoned Salt
1 Egg; beaten
1/3 Cup butter; melted Topping
2 Tbs. butter; melted
3 Tbs. parmesan cheese
Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, and salt; blend well. Mix in warm milk, egg,
and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until dough pulls away from sides of bowl.
Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough
generously in flour, then cover and place in a warm area free from drafts to raise until double in size.
Assemble Rolls For Baking: Punch dough down then roll into a rectangular shape about 9" x 13". Brush dough with
melted butter, spread on cheeses, then sprinkle with garlic and seasoned salt. Roll dough lengthwise like a jellyroll
and cut into 13 1-inch rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls
forming an inner circle, and 1 roll in the center. Cover Dutch oven and let raise for 15 minutes.
Bake using 10 briquettes bottom and 18-20 briquettes top until rolls turn a light brown color. Brush tops of rolls with
butter and sprinkle with parmesan cheese then bake until golden brown. Total baking time will be 20-25 minutes. For
even browning rotate oven and lid every 10 minutes. Yield: 13 rolls
Crusted Arabian Cheese Bread
Bread Topping
2 1/2 cups all purpose flour 2 Tbs. chopped onion
1 Tbs. active dry yeast 1/4 cup melted butter
1 Tbs. sugar 1/2 tsp. paprika
1 1/2 tsp. salt 1/2 tsp. oregano
3/4 Cup milk; scalded 1/2 tsp. garlic salt
1/4 Cup water 1 cup cheddar cheese
1 Tbs. butter; melted
Prepare Dough: Add water to hot milk and let cool to 115° F. In a mixing bowl combine 1 cup flour, yeast, sugar, and
salt; mix well. Stir in milk and butter. Mix thoroughly. Stir in remaining flour and work into a dough. Place dough on a
lightly floured board and knead for 5-7 minutes until dough is elastic and sticky. Set dough in a greased bowl and turn
dough over so top side of dough has been greased. Cover and place in a warm area free from drafts until dough has
doubled in size.
Prepare Topping: In a small bowl combine all ingredients and stir to mix.
Assemble For Baking: Punch dough down then press into the bottom of a 14" Dutch oven. Prick dough with a fork
then spread topping evenly across the top. Cover oven and let rise for 30 minutes.
Bake using 12-14 briquettes bottom and 16-18 briquettes top for 20-25 minutes. Serves: 8
Byron's Garlic Herb Rolls
5 1/2 cups bread flour 1/4 cup butter; melted
2 Tbs. yeast 3/4 tsp. seasoned salt
1/3 cup non-fat dry milk 10 cloves roasted garlic; chopped
1/3 cup sugar
1 Tbs. salt Toppings
3 Tbs. dried parsley flakes 2 Tbs. whipping cream
1 Tbs. + 1 tsp. dried basil leaves 2 Tbs. melted butter
1 Tbs. dried thyme leaves 1/4 cup parmesan cheese
2 cups warm water; 120° F.
1/4 cup vegetable oil
2 eggs; beaten
In a mixing bowl combine 2 cups flour, yeast, dry milk, sugar, salt, and herbs; blend well. Stir in water, eggs, and oil.
Mix thoroughly. Stir in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto
a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour,
then cover and place in a warm area free from drafts to raise until double in size.
Place raised dough on a floured board and punch down. Seperate dough into 16 pieces. Form a ball from each piece
and pat down into a round. Brush melted butter over tops of round and sprinkle with chopped garlic and seasoned
salt. Pull rounds into an oval and fold in half so the garlic is on the inside. Place the folds of 10 rolls against the side
of a warm lightly oiled 12" Dutch oven. Place 5 rolls in the inner circle and 1 roll in the center. Cover and let raise in a
warm area for 15-20 minutes.
Brush tops of rolls with whipping cream then bake using 10-12 coals bottom and 16-18 coals top until rolls turn a light
brown color. Brush tops of rolls with melted butter and sprinkle with parmesan cheese. Cover and continue baking
until rolls turn golden brown. Total baking time should be between 20-25 minutes. For even browning make sure to
rotate the top and bottom of the oven 1/4 turn in opposite directions every 10 minutes. Yield: 16 rolls.
Triple Cornbread
1 egg
1- 8 ounce sour cream
1/2 cup melted margarine
1/4 teaspoon butter flavoring
1 can whole corn, undrained
1 can creamed corn
1 small package Jiffy cornbread mix
Mix all ingredients together and place in Dutch oven. Bake for 1 hour at 400 degrees.
Note: For a 10" DO put 17 coals on top and 8 coals on bottom.
Fruit and Carrot Breakfast Bread
4 c Pancake mix
4 tsp Cinnamon
1 c Raisins -- golden preferred
1/2 c Dried apples -- chopped
1 c Almonds -- chopped
1 c Coconut -- shredded
1/2 pkg Dry scrambled egg mix
4 c Shredded carrots
1 c Oil or Margarine
2 ts Vanilla -- optional
1 c Honey -- or sugar
1 1/4 c Water
At Home:
Mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds, coconut, and scrambled egg mix into a Ziploc
gallon bag. Add Sugar (if using it instead of honey). Peel and shred carrots to approximate 4 cups (a little more or less
does not make much of a difference). Pack carrots into a zip lock bag. If using oil and honey, pre-measure into a 1 pint
plastic bottle with the vanilla.
At the campsite:
If using margarine, melt it in a small container made of aluminum foil. Add the oil-honey (if using it), carrots, and water to
the dry mix and mix well. If there is liquid with the carrots add it to the dry mix too. Put into a lightly oiled Dutch oven and
bake 25-35 minutes with about 20 pieces of charcoal on the top and 10-15 on the bottom. Check after 15-20 minutes.
Recipe By : Vaughan
Homemade Biscuits
1c + 2tbs flour
1/4 tsp baking soda
1 tsp baking powder
Pinch of salt
2 tbs. Crisco(solid)
1/2 c buttermilk
Place 1 tbs. Crisco in bottom of oven. Place coals on oven to bring temperature to 500 while making dough. Combine
flour, baking soda, salt and baking soda in bowl. Cut in Crisco until mixture becomes grainy. Add buttermilk and stir with
fork until it forms dough. Turn out on floured surface and briefly kneed. Do not over-knead. Flatten to 1/2" thick. Cut out
with glass or cup. Place in oven and turn once to coat on both sides. Bake at 500 for 10 min. or until done.
Quick Biscuits
While you are preheating the Dutch oven (10 charcoal briquettes underneath), make rolled (or drop, if you're camping)
biscuits, using the recipe off a Bisquick box. Powdered milk just fine.
Put the biscuits into the Dutch oven and cover. Let sit for 5-7 minutes (this browns them on the bottom). Lift the Dutch
oven off the bottom coals, and put 25 coals on top. Cook another 8-10 minutes (check at 5 minutes to make sure they
aren't burning). Key--oven needs to be HOT.
Cast Iron Cornbread
1 1/2 cup white cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 egg
1/2 cup oil
buttermilk ( about a cup)
Warm oven to 400*
Put some oil in cast iron pan and put in oven. when oil is hot, pour ingredients into pan. Bake until golden brown on top.
Corn Bread Brunch
Use a 12" Dutch oven
1 pkg. favorite breakfast sausage
1/2 small green pepper (optional)
1/2 small onion (optional)
8-12 eggs
salt & pepper
pancake syrup
1 large can Marie Calendars Corn Bread Mix or 2 boxes corn bread mix
cooking oil spray
1 stick margarine or butter
Surround DO cavity with tin foil, being careful not to puncture or rip foil. Spray foil surface with cooking oil. Mix corn bread
and spread half of mixture on bottom of DO. Brown breakfast sausage, green pepper and onion in fry pan, then drain and
spread meat mixture evenly over corn bread base. Pour beaten seasoned eggs into frying pan and scramble slightly.
Spread partially scrambled eggs over sausage mixture then top with remaining corn bread. Dot top of corn bread with
margarine or butter and cover.
Cook at approx. 350 degrees for about 30-40 minutes, or until corn bread top is golden brown. Remove from DO and cut
into desired pie slices, top with maple syrup, or country gravy and serve with fresh fruit kabobs on the side. Delicious!
Good Cooking!
Buttermilk Biscuits