Venison Butterfly Chops in Mushroom Soup                                    Added 1/19/08

12 - 16 Venison Butterfly Chops
1 Lg. (family size) can cream of mushroom soup
1 c. milk
1 pkg. dry onion soup mix
Pepper
Garlic powder

In a frying pan, place a small amount of cooking oil and brown chops on both sides. Remove from pan and
drain any grease. Then place cr. mush. soup, milk and dry onion soup mix in pan and stir til smooth. Add the venison chops to mixture and cook for about 20 minutes, turning a few times while cooking.

Broccoli & Rice in Foil                                                                      Added 3/30/09

1 C. diced chicken breast, uncooked
1 C. chopped broccoli
1 C. Minute Rice, uncooked
1/2 can cream of chicken soup
1 C. water
S & P to taste

In a large piece of heavy aluminum foil shaped into a shallow "bowl", place all ingredients and mix together. Then place another piece of foil on top and pinch shut. Place on grate over fire (not right in fire
as it will probably burn before it cooks.) I checked it once at about 15 min. and it wasn't done, but another 15 min. and it was all cooked, the chicken was cooked and tender. It was delicious! Serves 1 - 2 people.

Apple Cobbler                                                                      Added 9/27/09

FILLING:
8 c. sliced apples
1 c. sugar
1 tsp. cinnamon

TOPPING:
2 c. flour
2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, well beaten
1 c. evaporated milk
1/2 c. butter, melted

Place apples in a buttered or oiled 12" dutch oven. (I covered mine in foil and oiled it.) In a bowl, combine the sugar and cinnamon and sprinkle over top of apples.

In a large bowl, mix together eggs, evaporated milk and melted butter. Add the dry topping ingredients all at once and mix until smooth. Pour batter over apples and sprinkle with some more cinnamon, if desired.

Cover and bake for 45-60 minutes using 8-10 briquettes on the bottom and 14-16 briquettes on the top until golden brown.

Serves 12.

Country Breakfast                                                                             Added 2/18/07

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, 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. Eat and enjoy. (Taken from MacScouter Scouting Resources Online)
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