Recipes from the BYU/UVSC Merit Badge Pow Wow Cooking Class for Scoutmasters...

We hope you enjoy cooking in your Dutch ovens as much as we do, and hope that we can answer any questions that you may have. Feel free to send us Email comments or questions.

Your cooks:
Jeff Currier, Dick Hill, Oscar Hendriksen, Brent Jensen, Mike Hendriksen.

Dutch Oven Enchilada Pie
- Dick Hill
2 lbs ground beef
1 onion chopped
1 tsp salt
1 can (10 oz) condensed tomato soup
2 cans (10 oz) mild enchilada sauce
1 cup water
9 flour tortillas (8 inch)
2 cups grated cheddar or mozzarella cheese
Green onions, chopped
Sour cream
Brown in Dutch oven ground beef, salt, onion. Drain off drippings. Add tomato soup, enchilada sauce and water. Simmer mixture 5 minutes. Spoon off into a medium bowl. Layer meat mixture, 3 tortillas and cheese. Repeat three times ending with cheese. Sprinkle with chopped green onions. Cook until cheese melts and tortillas soften about 7 to 10 minutes. Serve with sour cream.

Grand Junction Omelet - Jeff Currier
20 Large Eggs
1/2 to 1 lb Bacon, cut up in 1" pieces
1 lb lean ham, cut into small cubes
1 lb grated cheese
1 med onion chopped
1 bell pepper (red, yellow or green) chopped
2 cans (4 oz.) mushrooms
Heat Dutch oven to approx. 400 degrees. Brown bacon until crisp but not burnt. Add ham, cover and bake approx. 3 min. Meanwhile beat eggs well. Add peppers and onion, cook until tender. Drain remaining grease, and add eggs. Cover and cook approx. 3 min. Then stir cooked part of eggs into middle of mixture. Cover and repeat 2 to 3 times. When egg has almost completely set, add mushrooms. Remove from bottom heat, and bake with top heat approximately 15 minutes until done. After 5 minutes sprinkle cheese on top. Serve with hot Soda pop biscuits and salsa.

Soda Pop Biscuits - Jeff Currier
3 cups flour
3/8 cup canola oil
1 can soda pop (cream, peach, etc.)
3 tbs baking powder
In a mixing bowl, pour in dry ingredients (omit baking powder if you are using self rising flour). Form a well in the middle of the bowl and pour in oil and soda pop. Mix into a nice sticky dough and roll out to about 1/2 inch thickness. Cut into biscuits, place into oiled heated oven, and flip both sides into oil. Fill bottom of oven with biscuits, cover with lid. Cook using top and bottom heat until they are golden brown.

Pineapple Dr. Pepper Beans - Brent Jensen
2 28 oz cans pork and beans
2 bell peppers, cleaned and chopped
2 small onion, chopped
2 tomatoes, chopped
1 cup brown sugar
1 tsp cloves
1 16 oz. can crushed pineapple
1 lb summer sausage sliced
1 can Dr. Pepper
Combine beans, onions, tomatoes, sausage, pineapple and peppers in a 12" Dutch oven. In a bowl, combine remaining ingredients. Stir until sugar dissolves. Pour over the beans. Cover and cook 30 to 45 minutes.

Danny's Nut Bread Pudding - Jeff Currier and Dick Hill
3 loaves bakery nut bread
1/2 cup butter
8 eggs
1 cup sugar
3 Tbs vanilla
4 cups half and half
1 tsp cinnamon
1 tsp nutmeg
1 cup cinnamon sugar
7 slices raisin bread
Butter one side of the nut bread and lay butter side up in a 12" dutch oven. Butter raisin bread and lay over the nut bread. Lay a second layer of nut bread over bread. Sprinkle cinnamon sugar over each layer of bread. In a large bowl beat eggs thoroughly, mix in sugar and vanilla. When mixture is smooth stir in half and half. Pour mixture over bread slowly allowing it to soak in. Sprinkle cinnamon and nutmeg over the pudding and let stand for 15 to 20 minutes. Bake for 45 minutes using top and bottom heat. Remove from bottom heat after 30 minutes. Garnish with walnuts, raspberries, and cinnamon sticks. Serve with caramel sauce, or vanilla sauce. For a change add 1 cup semi-sweet chocolate chips, 2 cups of sliced apples, or 2 cups bananas and a cup of chopped pecans.

Barbeque Pork over Rice - Mike Hendriksen
2 lbs cubed boneless pork
2 diced onions
1 diced green pepper
Salt and Pepper
1 bottle of your favorite BBQ Sauce
Brown the pork with bottom heat in a 12-inch Dutch oven. Add the onions and pepper and simmer for at least 30 minutes with heat mostly on the bottom. Add the BBQ sauce 15 minutes before serving over cooked rice. This one is a family favorite. There are never any leftovers! Serve with hot sourdough bread and vegetables.

Dutch Oven Chocolate Cake - Jeff Currier
One Chocolate cake mix (Double chocolate or Dark chocolate)
Eggs as called for on cake mix
1 cube butter
2 T cocoa
1 cup brown sugar
2 cups water
1 cup mini marshmallows
1 can of pop
In a Dutch oven melt butter, mix in cocoa and brown sugar. Then add 2 cups water and marshmallows. In a bowl stir up the cake mix with eggs and pop. Pour over mixture in Dutch oven, but don't mix. Cook about 20 to 30 minutes in a 12" Dutch oven. 14 coals on top and 10 on bottom. Serve with cool whip.

Scoutmasters Best Meatloaf - Oscar Hendriksen
3 lbs lean ground beef
1 lb pork sausage
1 onion, diced finely
1 egg
1/4 cup oatmeal or flour
1 tsp salt
1/2 tsp black pepper
Combine ingredients to make a smooth consistency and place in a cold 10-inch Dutch oven. Cook with top and bottom heat for 1 to 1-1/2 hours, until done.
Variation: Add quartered potatoes and other small vegetables for a complete one-pot meal.
Variation: Top with sourdough biscuits or bread dough for the last 20 minutes of cooking time.

Old Fashioned Sourdough Cinnamon Rolls - Mike Hendriksen
1 cup starter
1-1/8 cups warm water
1/4 cup oil
1/4 cup sugar
2 tsp salt
1 tsp lemon juice
1 T yeast
4 cups flour
2 T ground Cinnamon mixed with 1 cup sugar
1/2 cube melted butter or margarine
1/8 cup milk
1 T soft butter or margarine
2 cups powdered sugar
1 tsp vanilla
Mix ingredients for dough together and make a soft and slightly sticky dough, kneading for about 5 minutes. Let rest while you melt the butter and mix the cinnamon and sugar for the filling. Punch down dough and roll out to a rectangle about 30 inches by 12 inches. Spread the melted butter across the surface of the dough, distributing with a tablespoon over the surface evenly. Sprinkle the cinnamon and sugar mixture over the buttered surface. Roll up from the long side. Cut into 1-1/2 inch pieces. Place into a warm, well oiled 14-inch Dutch oven and let rise 30 minutes, or until about double in bulk. Bake with approximately 2/3 of the heat on top and 1/3 on the bottom for 20-25 minutes. Mix the topping while baking and drizzle the topping over the cinnamon rolls while still very hot. You will love these!

Grandpa's Favorite Sage Sausage Stuffing - Oscar Hendriksen
3 lbs pork sausage
2 large onions, diced
10 stalks celery, diced
3 loaves bread
1/2 lb butter or margarine
2 tsp salt
1/2 tsp black pepper
1 T poultry seasoning
2 cups chicken stock
Brown sausage and add onions and celery. Simmer for 15 minutes or until tender. Add butter, cubed bread, stock, and spices. Cook slowly, turning frequently, for 30 minutes. Bake with top and bottom heat 30 minutes more. A traditional favorite at our house. Yummy!

Campers Pot Roast - Oscar Hendriksen
2 lbs pot roast
Salt and fresh ground pepper
diced green and red peppers
diced broccoli stems, with outside trimmed off
diced baby carrots
Season the pot roast liberally with fresh ground pepper and salt. Begin cooking with most of the heat on the bottom and some on the top of your 10 or 12-inch Dutch oven. Add vegetables after the first 30 minutes. Replenish coals after 1 hour. Cook more slowly after the first hour. Check with a meat thermometer to assure doneness (145 degrees or higher). Cooking more slowly for a longer period of time after the initial period causes the meat to be more tender and flavorful. Even very inexpensive roasts turn out to be extremely tasty when cooked this way.

Dutch Oven Potatoes Au Gratin - Oscar Hendriksen
Diced potatoes, enough to fill your Dutch oven
1 lb diced onions for every 5 lbs potatoes
Large can condensed cream soup
Sour Cream
Salt and Pepper
Cut up the un-peeled potatoes into finger-sized pieces. Load them into the Dutch oven alternately in layers with the onions and add salt and pepper to your liking on each layer. Fill the oven nearly to the top as it will cook down somewhat. Cook with top and bottom heat for about 1 hour, checking and stirring every 15 minutes or so to assure the potatoes do not stick to the bottom.
When the potatoes are cooked add the can of condensed cream soup and stir in. Add 16 to 24 ounces of sour cream for a little tartness. Continue to cook slowly for a few more minutes. Goes very well with any other Dutch oven entree.

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