Irish Soda Bread

4 cups flour

1 1\2 teaspoon salt

1 teaspoon baking SODA

2 cups buttermilk (milk with tablespoon of 2 lemon juice…let it sit & curdle a minute before you add it to flour mixture)

Preheat oven to 375. Grease an 8″ cast iron skillet or 8″ cake pan. (Cast iron works best!)

In large bowl toss together dry ingredients. Add buttermilk…stir briskly with fork till dough forms together in a rough mass. Knead on a liberally floured surface for about 30 seconds. then pat into a 8″ round about 1 1\2 thick. Slash a large 1\4″ deep cross across the top. Place in cast iron skillet & bake 45-50 minutes. Until nicely browned and the cross has spread open. Transfer to a rack to cool, then wrap in a slightly damp tea towel and let it rest for 8 hours.

wigelnyatt  www.idos.com

Monkey Bread

4 pkg. refrigerator biscuits

1 c. sugar

2 T. cinnamon

1 stick butter

½ brown sugar

Boil together the brown sugar and butter. Pour into bundt pan. Cut biscuits into fourths; shake in a bag with cinnamon and sugar.  Bake at 350 degrees for 45 minutes. Let cool 15 minutes before turning out of pan.

Adapted from Anastasia Dodd.

Chocolate Pudding Cake

Ingredients:

1 Chocolate or Devil’s Food Cake Mix

3 eggs

½ oil

1 ¼ c. water

1 package miniature marchmellows

1 package walnuts (optional)

½ c brown sugar

½ cocoa

2 c hot water

Powdered sugar (optional)

Line 12-inch Dutch oven with tin foil. Mix the hot water, brown sugar, and cocoa in a small bowl, and then pour it into the bottom of the DO. Add some nut and about half the package of marshmallow on top. In another bowl mix the cake mix with the eggs, oil and water as directed on the back of the box. Pour the cake batter into the DO. Cook at 350 degrees for about 30 minutes, or until the cake is fluffy. When it’s done, turn the oven upside down onto a serving dish and peel off the tinfoil. The “pudding” should be a little bit sticky. Sprinkle some powdered sugar on the top. Put the remaining marshmallows on the top of the cake. Serve with ice cream. This is a great chocolate recipe that’s hard to burn. 

Brent Horrocks www.idos.com

Salisbury Steak

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

•2 pounds hamburger

•1 onion, chopped

•2 cans cream of mushroom soup

•mushrooms

Preparation:

Make eight patties with the meat and grill until no longer pink. Mix other ingredients with one can of water in a Dutch oven. Warm over the fire, grill or stove. As the patties are done drop them into the soup mixture. Cover and simmer for 10 minutes.

http://camping.about.com/od/recipes/r/ucrec106.htm

Zucchini Bake

Size oven: 10 inches

Briquettes needed: 22; 14 on top, 8 on bottom

Ingredients

3 cups grated zucchini

1 egg, beaten

11/4 cups uncooked oatmeal

1 teaspoon dried basil

1 cup grated mozzarella cheese

1/2 teaspoon salt

1 tablespoon dried, minced onion

1/4 teaspoon black pepper

1–3 teaspoons dried, minced garlic

1/2 cup tomato sauce

Mix all ingredients except tomato sauce in order listed and pour into Dutch oven. Top with tomato sauce. Bake at 350 degrees for 30 minutes.

SClawson posted on IDOS www.idos.com

Onion Pudding

8 T. butter

8 c. thinly slices and chopped onions

1 garlic clove, crushed

6 cups French bread cut into 1-inch chunks

¼ t. salt

¼ t. pepper

¼ c. chicken broth

2 c. grated Swiss cheese

3 eggs

2 c. half-and half

Parchment paper or tin foil cut to fit the bottom of the 12-inch Dutch oven.

Melt 4tablespoons of butter in cast-iron skillet over charcoal briquettes. Add onions and garlic cover the skillet, and remove a few briquettes to lower the temperature. Simmer for 15 minutes.

Add briquettes to raise temperature to medium and uncover skillet. Cook mixture, stilling occasionally until onions caramelize and turn brown, about 20 minutes.

Remove onion mixture from hear and transfer into large bowl. Add bread, salt, pepper, and chicken broth. Still well.

Cut parchment paper or tin foil to fit 12-inch Dutch oven. Spray lightly with cooking spray. Spread mixture in the Dutch oven.

Melt the remaining butter over high heat, remove and pour over the bread-onion mixture. Sprinkle on cheese.

In a medium bowl, beat eggs slightly and add half-and- half. Pour the mixture evenly over the bred-onion-cheese mixture.

Use a spoon to lift sections of the bread-onion-cheese mixture to make sure liquid is infused throughout.

Place briquettes around the pan using he indirect-heat method. Cook 30-40 minutes until pudding is puffed and golden.

Remove pan from heat. Cut pudding into large pieces and serve.  Serves 8 to10.

(Taken from the March-April issue of Scouting Magazine)