MAIN COURSE RECIPES

Chicken "Stew"
a 12" Dutch oven will feed 4 - 8 people
Prep Time: 1 hour 20 minutes

One half piece corn on the cob per person
            (you can also use kernel corn or on the campout, we used creamed corn)
One piece of chicken per person - washed and cleaned
2-3 "new" potatoes per person (the ones the size of golf balls)
Package of carrots per group (you can also peel and cut fresh carrots)
Can or package of green beans per group (again you can use fresh)
2 Tablespoons oil
2 Cups water
- OPTIONAL:
    fresh or can of mushrooms
    chopped green onion or pearl onions
    couple cloves of garlic minced
- SEASONINGS - add any of the following to taste    
    salt and pepper
    cup ketchup
    1/4 cup Worchester sauce
    1/2 cup soy sauce
    4-8 DROPS Tabasco sauce (a very good seasoning, just don't use too much)
    1/2 teaspoon garlic salt (don't use if you used cloves)
    2-3 bay leaves (remember do NOT eat these, they are just for flavoring)
    1/2 teaspoon basil

• Preheat the Dutch oven. If your oven is in GOOD shape, go to the next step, if not, add 2 tablespoons oil
• Brown chicken, remove the chicken from the oven after it is browned (you are not cooking it, just browning the outside) - this prevents overcooking (you do not really need to do this step, but I find it adds a good flavor)
• Prepare and mix together all other ingredients
• Put the chicken in the bottom of the Dutch oven, add water, add vegetable mixture, cover
• Cook 45-60 minutes - use medium bed of "fire" charcoal on the bottom (or 12-16 briquettes) and a small bed of "fire" charcoal on top (or 6-10 briquettes). The actual cook time is about 40-45 minutes, the extra time cooks in the flavors. As long as you do not take off the lid, it should not burn.

Hearty Multi-Bean Chili
(a meatless dish that tastes GREAT)
from Jim and Patty Toth - 11/14/01
Makes 12 - 1 1/2 cup servings
Prep Time:1 hour 10 minutes

2 tablespoons oil
2 medium onions, chopped
2 carrots, chopped
1 medium green bell pepper, chopped
3 garlic cloves, minced
2 (28-oz.) cans diced tomatoes, undrained
2 (15.5-oz.) cans kidney beans, drained, rinsed
2 (15.5-oz.) cans pinto beans, drained, rinsed
2 (15-oz.) cans black beans, drained, rinsed
2 (15-oz.) cans black-eyed peas, drained, rinsed
1 (15-oz.) can tomato sauce
1 tablespoon sugar
2 to 3 tablespoons chili power
1 tablespoon cumin
1 teaspoon fennel seed, crushed

• Heat oil in 6-qt stockpot or Dutch oven over medium-high heat until hot. Add onions, carrots, bell pepper and garlic; cook and stir 4 minutes.
• Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 40 to 50 minutes or until vegetables are tender and flavors are blended, stirring frequently.

No Peek Chicken
2/1997
Method: Dutch Oven
Time: 10 minutes preparation, 2 1/2 hours cooking time (unattended)
Yield: 4 servings, can be easily doubled
From the kitchen of: Carl Wust

• Combine in a bowl

1 cup uncooked rice (not Minute Rice)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup water (adults can use white wine)
1 package Onion Soup mix (Lipton)
1/2 cup milk

• Optionally add

small jar of mushrooms
can of drained green peas
seasoned salt to taste
Worcestershire Sauce to taste

• Line the Dutch oven with aluminum foil (easier cleanup)
• Place the rice mixture in the oven
• On top of the rice mixture, place

4 pieces boneless skinless chicken (washed)
1 package Onion Soup mix (Lipton) [note: this is a second package]

• Cover tightly with aluminum foil
• Bake for 2 1/2 hours at 350 F - DO NOT PEEK

Beef Stroganoff
from Carl & Sharon Wust - 3/2002
Makes: adjustable, recipe is listed for 6 people, easily multiplied for more
Prep Time: 30 minutes prep, 1-3 hours cook, 20 minutes just before eating

2 tablespoons oil
optional: 1/2 medium onion, chopped
6 ounces mushrooms, sliced
2 lbs flank steak or roast, sliced as if for stir fry (ask the meat butcher at the store to slice it for you)
2 packages brown gravy mix

2 cups water

Celery Salt to taste (regular salt will dry out the meat; celery salt will not)

Pepper to taste

 

8 ounces Sour Cream

1 large package noodles

• Heat oil in #12 Dutch oven over medium-high heat until hot. Add onions and mushrooms and sauté.
• Add meat and brown.
• Add water and brown gravy mix. Add salt and pepper. Mix well. 
• Lower heat to low and cover. Cook for 1-3 hours. The longer you cook, the more tender the meat. This is easily done by hanging the Dutch oven on a tripod about 2 feet over coals.
• About 30 minutes before serving, prepare the noodles per package directions. Drain noodles. I like to add about a tablespoon of oil (olive) to the water during cooking. This keeps the noodles from sticking.
• When you add the noodles to the water (about 10 minutes before they will be ready), take the stroganoff off the heat and stir in the Sour Cream.
• Serve the stroganoff over the noodles. You can also mix the noodles and stroganoff together just before serving if you want. Goes well with steamed broccoli.

New England Pot Roast
a Publix recipe - 4/12/02
Prep Time: 30 minutes prep, 2 1/2 hours cook
Serves 6

3 tablespoons flour

1 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4-pound bottom round pot roast or beef

3 tablespoons vegetable oil]

1/2 cup freshly grated horseradish or prepared, drained 4 ounce jar

1 cup whole cranberry sauce, fresh or canned

1 stick cinnamon, broken in half

4 whole cloves

1 cup beef broth

16 small white onions

1 bunch carrots, peeled and cut into 3-inch lengths

2 parsnips, peeled and cut into 3-inch lengths

• Mix flour, salt and pepper; rub into all surfaces of beef.
• In Dutch oven, heat oil; add beef and brown on all sides over high heat.
• .Pour off drippings into heavy skillet and set aside (reserve).
• Mix together horseradish, cranberry sauce, cinnamon, cloves, and broth; add to Dutch oven.
• Bring mixture to boil, cover tightly and simmer gently 2 hours (until beef is almost tender).
• Meanwhile, brown onion in reserved drippings in skillet. Add carrots and parsnips; cook 4 minutes longer.
• With slotted spoon, remove vegetables from skillet and add to Dutch oven.
• Add more beef broth if there has been evaporation.
• Cover; cook until vegetables are tender, about 25 additional minutes.

Hot Tamale Pie
12/1/02
Prep Time: 20 minutes, Cook Time: 40 minutes
Serves 6

1/2 cup cornmeal
1/2 cup cold water
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 1/3 cup water
1 pound ground beef
1 large yellow onion, chopped
1 medium size sweet green pepper, chopped
2 cloves garlic, minced
1 can (15 1/2 ounce) red kidney beans, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) diced green chili peppers, undrained
1/4 cup chipped pitted black olives
2 teaspoons chili powder
1/2 cup shredded reduced fat cheddar cheese

• In a small bowl, combine the cornmeal, the cold water, salt, and red pepper.
• In a medium size skillet, bring the 1 1/3 cup water to a boil. Slowly add the cornmeal mixture stirring constantly to make sure it does not lump. Return to a boil, stirring constantly. Lower heat and cook 10 to 15 minutes or until very thick, stirring occasionally.
• Meanwhile, preheat the Dutch oven to 350°F.
• In a large skillet, cook the ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in the kidney beans, enchilada sauce, chili peppers, olives, and chili powder. Bring to a boil.
• Spread the hot cornmeal mixture into the bottom of the Dutch oven. spread the meat mixture over the cornmeal layer.
• Bake, covered, for 20 minutes. Sprinkle with the cheddar cheese. Bake, uncovered, for 2 minutes or until the cheese is melted.

Kielbasa with Peppers and Onions
8/23/03
from the kitchen of Carl Wust
Feeds 6 Scouts, easily multiplied
Prep time: 20 minutes
Makes a quick and simple lunch meal or could use for dinner.

1 green pepper
1 red pepper
1 large onion
2 lbs Kielbasa or Polish Sausage
2 tablespoons olive oil
1/2 pint Sour Cream
Optional: 1/2 can sauerkraut

• Cut the peppers and onion into medium size pieces.
• Heat the oil in a skillet, add the peppers and onions and grill until soft. Remove from the oil and drain on a paper towel while you cook the rest of the meal.
• Slice the Kielbasa into slices about 1/4" thick. Grill in the skillet using the leftover oil.
• Drain the oil and grease from the cooked Kielbasa. If using sauerkraut, add at this point and heat thoroughly. Add the peppers and onions back to the skillet. Cook until hot.
• Add the sour cream. Warm thoroughly and serve hot.

Cornish Game Hens with Wild Rice
from the kitchen of Carl Wust
Feeds 10-12 Scouts
Prep time: 6 minutes; Cook time: 90 minutes

40 oz (five 8-ounce packages) wild rice mix

8 to 10 fluid oz (one can) Cream of Mushroom Soup

50 fluid oz (five cans) Onion Soup

2 1/2 cups chopped celery

10 Tyson Rock Cornish Game Hens

10 Tablespoons melted margarine

1 package (heavy duty, at least 25 feet) aluminum foil

• Prepare coals for grilling
• Prepare wild rice mix in pot on propane gas cook stove, according to package directions.
• To the cooked rice, add cream of mushroom soup, onion soup, and chopped celery.
• Stuff the rice mixture into the Cornish hens.
• Spoon the remaining rice onto the foil and place the stuffed hens on top of the rice.
• Brush hens with melted margarine.
• Tent the hens with foil and cook over coals (app. 350 F) until done, about 90 minutes.

Fettuccine Alfredo
from the kitchen of Carl Wust
Feeds 4-6 Scouts
Prep time: 15 minutes; Cook time: 30 minutes

2 Tablespoons olive oil
3 garlic cloves, chopped
3 Tablespoons flour

3 cups milk

1 (8 ounce) package cream cheese, cubed and softened

3 cups (freshly ground) Parmesan cheese

1 (16 ounce) package fettuccine, cooked per package directions

2 Tablespoons chopped fresh parsley

Ground black pepper

• Heat olive oil on low heat, cook garlic (do not let brown) for 2 minutes
• Stir in flour, cook 1 minute, slowly add milk whisking thoroughly
• Cook 8 minutes over medium heat; the mixture will be thick and bubbly
• Stir in cream cheese, cook 2 minutes, the mixture will be smooth and creamy
• Add 2 1/2 cups Parmesan cheese, stir until the cheese melts
• Remove from the heat and add the pasta, toss.
• Put on a platter and top with 1/2 cup Parmesan cheese, parsley, pepper.
• To complete the meal, top with grilled chicken strips or salmon or shrimp.

Grilled Loaded Chicken Breast
from the kitchen of Carl Wust
Feeds 1 Scout per chicken breast
Prep time: 15 minutes; Cook time: 30 minutes

Per person

1 chicken breast, boneless, skinned

3-4 mushrooms, sliced
Butter

2-3 bacon slices

2 ounces Jack and Cheddar cheese

• Grill chicken breast until done.
• Sauté mushrooms in butter
• Cook bacon slices to desired doneness
• Assemble bottom to top: chicken, mushrooms, bacon, cheese
• Bake in PREHEATED Dutch oven (about 350°F) for 3-5 minutes until cheese is melted.
• Serve with a rice side dish
• Serve with honey mustard

Chicken and Dumplings
from Food Network
Feeds 4-6 Scouts
Prep time: 15 minutes; Cook time: 30 minutes

1 whole store-bought roast chicken (about 2 lb)
2 Tablespoons vegetable oil
7 ounces chopped onion
6 14-ounce cans low-sodium chicken broth
1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon ground pepper

14 ounces pre-cut carrot sticks, chopped

14 ounces pre-cut celery sticks, chopped

1 roll (16 ounce can) golden buttermilk biscuit dough

1 10.5-ounce can condensed chicken gravy (works well with chicken gravy mix also)

• Remove skin from chicken and shred meat into large pieces. Set aside.
• In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and sauté until soft.
• In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sautéed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer wile making dumplings.
• while stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4" thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
• Skim surface for any scum that has risen to the top. Stir in chicken gravy.
• With the stew still over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
• Ladle into bowls and serve piping. hot.

Asian Chicken Salad
from Food Network
Feeds 6 Scouts
Prep time: 15 minutes; this presumes the chicken is cooked - add about 30 minutes if the chicken needs to be cooked

4 cooked skinless boneless chicken breasts, diced into small pieces
1 bunch washed fresh spinach leaves
1 1/2 cup washed snow peas

1/4 cup chopped scallions

1/4 cup diced celery

1 8-ounce can sliced water chestnuts, drained

1 bottle Sesame Ginger Salad Dressing

• Combine the chicken, spinach leaves, snow peas, and scallions.
• Add the bottle of salad dressing and toss well.
• Add the celery and water chestnuts and toss well.