1. travel
2. tourist facilities
3. camping

Powahay District -- Connecticut Yankee Council, BSA
2014 Boy Scout Fall Camporee
Hosted By Troop 5 Stamford
Battle of Hoyt
Boy Scout Leaders Packet
First Printing—August
Hoyt Scout Reservation
W. Redding CT 06896
October 24-26, 2014
Powahay District BIG Fall Event
The Battle of Hoyt
October 25-26, 2014
Featuring Revolutionary War and Colonial Theme with the
Sheldon’s Horse, 2nd. Continental Light Dragoons
Hosted by Troop 5 Stamford
A Weekend combining Cub Scout Field Day and the Boy Scout Fall Camporee
Hoyt Scout Reservation, Redding CT
Camporee Fees
$12.00 Youth & $12.00 Adults Early Bird Fee if paid on or before October. 8
$15.00 Youth & $15.00 Adult after October 8.
We’re asking all Troops to please prepay and register before the event and save money with the
Early Bird Fees. We can collect for additional add-ons/sign-ups at check-in.
1. Please email registration form to John Hanks at [email protected]: OR… email registration numbers (youth and adults), nights camping, campsite preference to John Hanks and
verify that payment has been sent to Council.
2. Then send the registration form and mail with payment to council.
3. This will allow us to track payments being sent to Council to make sure units are credited with
payment and/or those qualifying for the early bird fee
Introduction
This Guide is provided to help Senior Patrol Leaders and Scoutmasters prepare for the Battle of
Hoyt District Camporee. We’re adding an exciting educational program with the “2nd Dragoons” as
well as patrol and troop competitions and more.
Sheldon’s Horse 2nd Continental Light Dragoons
A nonprofit educational organization, a re-established military unit and historical organization, the
present day Sheldon's Horse is dedicated to giving the public a glimpse of cavalry life during the
American Revolution. In portraying this facet of the 18th Century, the unit sets a high standard of
authenticity in uniforms and equipment, drill and maneuvers of that time period. They are providing:
 Morning Stations on 18th Century Military and Civilian Life.
 Meet the horses and learn about grooming and more!
 Afternoon Show — Action drilling, cavalry training demo, blank firing (muskets).
Boy Scouts and Cub Scouts
Once again we are combining the Cub Scout Fall Field Day and Cub Scout camping the same
weekend. Senior Webelos will have option of camping with a host troop, on their own or as part of
their Pack contingent for Field Day. Senior Webelos arrangements are left up to the Troop and Webelos Den to coordinate. Program and camping for both Boy Scout Troops and Cub Scout Packs
will take place in the lower area of Hoyt.
Boy Scout Camporee Guide: We’re asking Troops to provide a Boy Scout or Scouts to be assigned to each of our packs. They will meet and greet them in the morning and assist with setting
up their campsite for those staying overnight. Remember...Cub Scouts are your future Boy Scouts.
Big PUSH for all Troops to Arrive Friday Night — CARPOOLING A MUST
It would be a tremendous help for all Troops to arrive Friday night or no later than 8 am Saturday
morning. We have Cub Scout families and the 2nd Dragoon bringing in equipment, horses and
volunteers ALL coming in Saturday morning. The lower parking area will be closed to incoming
traffic at 8:30 am and will not reopen until 3:30 pm. SEE PAGE 8.
Boy-Led Camporee — The Camporee Greenbar
Senior Patrol Leaders from each of the Troops attending will form the Camporee Greenbar. The
SPL of the hosting Troop will serve as the overall SPL for the weekend. The SPL’s will provide
leadership to the Camporee and coordinate their Troop’s participation.
 Oct. 1 Senior Patrol Leader Roundtable for Camporee planning.
Page 2
Table of Contents
Camporee
Schedule & Staff
Page 3
Troop Registration
Form
Page 4
The Program
Page 5
Senior Webelos
Camping
Page 6
Campsite Inspection
Judging
Page 6
Check-in Procedures
Page 6
Camporee
Guidelines
Page 6
Phone & Emergency
Contacts During the
Weekend
Page 6
Map — Camp and
Program Areas
Page 7
Parking and
Directions
Page 8
Parking Passes
Page 9
Cooking Contest &
Period Recipes
Page 10—13
Powahay District Battle of Hoyt — October 24-26, 2014 — TENTATIVE Schedule 8/17/14
Friday-Oct. 24
BOY SCOUT PROGRAM
CUB SCOUT PROGRAM
3:00—6:00 PM
6:00-9 PM
Check-in/Campsite Set-up
9:30 PM
SPL/Scoutmaster Meeting
10:00 PM
Taps Quiet in Campsites
Battle of Hoyt Staff
Event Chairs:
 John Hanks
 Tony D’Andrea
7:00 –8:30 AM Reveille/Breakfast
Continued Troop check-in
Sunday-Oct. 26
Saturday — Oct. 25, 2014
8:30 AM
Lower Park Lot Closed to incom- Lower Park Lot Closed to incoming traffic
ing traffic
8 to 10:15 AM 9:00: Scoutmaster/SPL Meeting
9:15 to 10:15: Minutemen activities.
9:00–10:15 Cub Scouts Arrive
 Parking upper Hoyt
 9:30 AM Cub Leader Meeting
 Joining Activity (TBA)
10:20 AM
Opening Ceremony
Opening Ceremony
10:30 to 12
Noon
Morning Program
Morning Program
12 to 1:15 PM Lunch
Program/Registration:
John Hanks,
203-219-8282
[email protected]
Lunch
1:15 to 2 PM
“Crossed Sabers” cavalry demonstration
“Crossed Sabers” cavalry demonstration
2 to 3 PM
Visits at horse line with Dragoons Visits at horse line with Dragoons
& District Activities
& District Activities
3:00 PM
Program End
3:15 PM
Troops Meet Webelos
Cub Scout Overnight Campsite
3:15-4:15 Capture the Flag
Set up
Round Robin Elimination (tentative)
Merit Badge Workshops
3:30 PM
Lower Parking Open (After 2nd
Lower Parking Open (After 2nd
Dragoons pull out)
Dragoons pull out)
4-7:30 PM
4 PM SPL Meeting at HQ
Site Inspection (4 to 5 pm)
Troop Time
Dinner & Cooking Contest
Overnight Program Starts
 Campsite set-ups
 Pack Programs for Scouts
 Dinner
7:45-8:45 PM
Campfire/Scout Own
Campfire/Scout Own
9 to 9:30 PM
SPL/SM Cracker-barrel
Pack Time/Early Sleep
10:00 PM
Taps/Quiet Time
All Scouts back in campsite
Taps/Quiet Time
All Scouts back in campsite
7:00 AM
Reveille
Reveille
7:00-9:15 AM
Breakfast/Clean-up
Break Camp
Breakfast/Clean-up
Break Camp
9:30 AM
Boy Scout Closing Ceremony &
Awards
Cub Scout Departure
10:00 AM
Program End — Safe Trip Home
Program End — Safe Trip Home
Cub Scout Closing Ceremony
Host — Troop 5 Stamford
& Co-Chairs:
 Jon Provost—SPL
 Kevin Provost
 Nathan Newhall
 Joel DeGray
District Staff
 Cindy Allen
 Treacy Bowron
 Karen Caiati
 Steve Coe
 Arnold Feintuck
 Jeff Helfand
 Craig Orr
 Gretchen Orr
 Tom Robinson
 Adrian Ruck
 Chick Scribner
 William Shannon
 Luke Tashjian
 Adam Terr
 Shaun Volin
 Meg Weeks
 Chester Wicket
 Roger Williams
Council Advisor
 Alex Cantor, Area Program Executive
Key 3—Exofficio
 Peter Riordan, District Chairman
 Tom Williams, District
Commissioner
 Jonathan Glassman,
Council Area Director
NOTE — All scheduling will start
promptly at the time
listed.
Page 3
Powahay District Battle of Hoyt
October 24-26, 2014 at Hoyt Scout Reservation
Mail to: Connecticut Yankee Council BSA
Att. Powahay District — Cindy Pepe
PO Box 32
Milford, CT 06460
TROOP -- Registration Form
Troop # ____________ Town: _________________________________________________
Unit Leader: ________________________________________________________________
Address: _________________________________________ Town: ___________________
Home Phone: __________________________ Cell Phone: __________________________
Email: ____________________________________________________________________
Patrol Name
# of Scouts
Patrol Name
# of Scouts
Number of Patrols ______ Total Scouts Attending: __________ Total Adults Attending: ________
Camping (please ):
 Friday-Sunday
 Friday-Saturday
 Saturday-Sunday
 Day Only
EARLY Registration received ON or BEFORE October 8:
Number of Scouts
_________ X $12.00/each = $ __________________
Number of Adults
_________ X $12.00/each = $ __________________
Total Scouts/Adults
_________ Total Early Paid $ __________________
Those that pay early have first option for a campsite. Campsite Choice: _______________
REGULAR Registration received AFTER October 8:
Number of Scouts
_________ X $15.00/each = $ __________________
Number of Adults
_________ X $15.00/each = $ __________________
Total Scouts/Adults
_________
Total Paid $ __________________
Make Checks Payable to CT Yankee Council BSA or pay by Credit Card below:
No refunds for
those cancelling
or not showing.
Credit Card: VISA, MC, AMEXNumber ____________________________ Expiration date _________
Signature ______________________________Name on card ________________________
Please scan and/or copy registration form to John Hanks at [email protected] so that we
can track reservations sent to Council. Complete Roster of Adults and Scouts required at check-in.
For Office/Council: Account No. 1-6801-186-20
Senior Webelos camping with a troop MUST pay and register through their Pack, not the Troop.
Page 4
The Program
Friday, October 24, 2014
 Big PUSH for Troops to come in Friday night and can arrive anytime after 5 PM.
After check-in at District HQ, Troops will provide their own Friday evening program.
 We will have a brief SPL/Scoutmaster Meeting at 9:15 PM at the Jackson Pavilion (main field).
Saturday, October 25, 2014
Morning:
 7 to 9 AM — Reveille, breakfast, campsite set up and check-in and registration.
 9 AM — SPL/Scoutmaster Meeting
 9:15 AM — Pre-opening — Minutemen Stations: Several “period” type quick
stations where patrols can earn points. Some ideas:
 Flint and Steel fire making demo & competition
 Period Games
 Finding directions without a compass.
 Colonial Chores
 Two man saw station
 Wood Hauling
 10:20 Gathering and Opening Ceremonies with Cub Scouts and 2nd Dragoons
 10:30—12 Noon 2nd Dragoon Programs:
 Colonial Surgeon, Cavalry horse line, Dragoon, Colonial medicine Note:
Demonstration topics may change due to presenters’ availability.
 By visiting stations and answering questions, Scouts can earn the Celebrate Freedom Award
Lunch: 12 noon to 1:15 PM
Afternoon:
 2nd Dragoon Program
 1:15 pm A full presentation of “Crossed Sabers” cavalry demonstration.
 2:15 pm until 3:00 pm camp visits at horse line and with dragoons.
 District Activities — 3 to 4 PM
 The Battle of Hoyt: Capture the Flag Game.
 Intro to Woodworking and American Heritage Merit Badges
 3:15 pm Meet and Greet Senior Webelos
 4:00 pm SPL meet at District HQ for campsite inspection
Dinner: 4 to 7:30 PM (and Troop free time)
 Period Cooking Contest
Evening:
 7:45 to 8:45 pm: Saturday evening will include a traditional Camporee campfire.
Each troop is asked to contribute a skit and a song. Each patrol is responsible to
bring 2-3 split logs to contribute to the Campfire. We will close the campfire with
a brief “Scout Own Service” (non-denominational service) Cub Scout families
camping overnight will be joining the campfire. Skits must be approved by HQ
and consistent with the Scout Oath and Law.
 7:45 to 8:45 each provides a skit, or song or cheer. Conducted by the Camporee
Greenbar.
 SPL/Scoutmaster Cracker barrel at District HQ after the campfire.
Troop Help Wanted
 Run a station at the
morning Minute Man patrol competition event.
 Coordinate the Campfire
 Coordinate the Scout
Own Service.
 Provide adults and Senior Scouts for parking
and traffic
 Provide older Scouts to
work the Cub Scout Program Area
 Other area you would like
to suggest?
To Volunteer
Contact John Hanks at
203-219-8282 or
[email protected]
The Patch
The Celebrate Freedom
Award
Sunday, October 26, 2014
 Closing Ceremony at 9 AM. Patches will be given once the campsites have been
inspected.
NOTE — All scheduling will start promptly at the time listed.
Page 5
We will have a limited number of hat pins for sale
Senior Webelos Fall Camporee
Senior Webelos may camp with a host troop, camp on their own (if they have trained leadership) or camp with their
Pack in the Cub Family Camping area.
Senior Webelos Register and pay through their Pack as part of the Cub Scout Field Day Registration.
District does not make arrangements for senior Webelos to camp with a host troop. This is the responsibility of
the Sr. Webelos Den and the host Troop.
Only Senior Webelos can camp with a host troop. All other members of the Cub Pack must camp in the Cub
Scout Family Camping area.
Senior Webelos will participate in the Cub Scout Field Day activities as part of their Pack and then meet and greet
with their hosting Boy Scout Troop at 3:15 PM.
Powahay Camporee Inspection Judging
— Each worth up to 20 Points:
 Gateway
 Flags displayed properly
 Campsite layout proper and practical
 Tents pitched correctly with ground covers
 Campsite clean
 Duty roster posted and chores completed
 Menu posted and meals balanced
 Food stored properly
 Garbage stored effectively
 Cooking gear clean and stored correctly
 Fire ring location and area safe
 First aid kit available and visible
 Ax yard located and in safe location
 Ax yard tools stored correctly
 Fire buckets or Fire Extinguisher
 Judges discretionary points awarded
 Total Score




CHECK IN PROCEDURES
All Troops are required to submit a
Roster of Scouts and adults at
check-in.
Troops need to be prepaid but we
will accept last minute sign ups. No
refund for no-shows.
Troops must maintain all Guide to
Safe Scouting Leadership and
Youth Protection Requirements
As per Guide to Safe Scouting, all
units must carry parent consent
and appropriate Medical forms for
all Scouts. http://
www.scouting.org/scoutsource/
HealthandSafety/ahmr.aspx.
These are not required to be
checked in but will be needed to
be treated for First Aid.
Phone Contact During
the Weekend
FIRST
AID
Steve Coe
Cell 203-952-8679
Administrative
& Program Needs
John Hanks
Cell 203-219-8282
This is a Leaders Contact.
Scouts and parents should
be communicating through
their unit leader.
Camporee Guidelines
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Any incidents requiring FIRST AID must be reported to HQ.
All troops should have a First Aid Kit available and visible.
Scouts should be using the buddy system when not in their campsites.
Hoyt Pavilions are used for program areas only not by individual troops.
Hoyt maintains several carts for transporting gear to and from campsites. Adult Leaders are asked to make sure
these are properly used by their Scouts (not play things) and returned to takeout area so they can be shared by
ALL of our units.
We are expecting about 100 plus Cub Scouts and family members camping overnight and have designated the
Cub Scout Family area around the Eisenhower Pavilion. Troops that camp in this area will be asked to move
their campsite. See map of Hoyt for camping areas.
Quiet time begins at 10 PM. Scouts must be in their campsites at that time. Please keep the noise down as
neighboring campsites maybe sleeping.
No Scout or adult should enter or walk through a campsite without permission.
Please make sure fires are attended to at all times.
Unit Leaders are responsible for monitoring the behavior of their youth members and interceding when necessary. We ask that adult leaders be present at the opening and closing ceremony and to help maintain conduct
during the campfire.
The Scout Oath and Law and the Guide to Safe Scouting are our guides for camporees.
Page 6
Upper Hoyt
Hoyt Guidelines
NO CARS permitted past the gate.
Picnic Tables must be RETURNED to
the Pavilions before departure.
There are limited picnic tables and
some will be reserved for programs.
Be prepared and bring your own tables.
Upper Area
 Cub Scout Parking
 Optional Camping for Boy
Scout Troops
Remind your Scouts no washing of
hands, dishes, etc at the well and the
well is NOT a play area.
In addition to the well, there is a water
spigot at the backside of the Jackson
Pavilion.
Short Hike to
Lower Hoyt
All trash must be carried out.
Hoyt Pavilions are used for program areas only not by individual
troops with the exception of the Host
Troop.
Lower Hoyt
Camp 4
District & Guest
Staff & Program
Area
Camp 6
Camp 5
Camp 7
Program Area
Camp 8
Camp
3
Grant Pavilion reserved
for Program
Camp 9
Camp 2
Camp 1
Program Area
No Camping
Horse Area
Camp
10
Camp
11
District HQ
& First Aid
Camp
13
Camp
12
Camp
14
Camp
15
Cub Camping &
Program Area
Cub Camping: Tents set up after 3:30 pm
so we can use this area for programs.
Page 7
Traffic – Parking – Carpooling
This event is a combined Boy Scout Fall Camporee and Cub Scout Field Day. We are also bringing in volunteers
from the 2nd Dragoons, their horses and equipment. It’s imperative that we CARPOOL and limit the number of
vehicles coming to Hoyt.
 Please have a designated meet area before coming to Hoyt. This will allow you to
consolidate boys and gear into as few vehicles as possible.
 Please print out the Camporee Vehicle Parking Pass to give to your leaders and
parents so they can display on their dash when arriving at Hoyt. This will allow our
Parking Staff to direct them to the appropriate parking area.
 Overnight Night Parking: Troops camping overnight will be parking in
the lower area of Hoyt.
 Day Parking: Those just coming in for the day will park in the upper area
and take the short hike down to the lower area of Hoyt.
 It may not be possible to have Staff directing parking at all times. Please park vehicles and troop trailers as close together as possible. Also consider double parking
your unit vehicles (one in front of the other).
 Troops coming in Saturday are asked to arrive by 8 am. Please ask parents providing transportation to drop
and leave as quickly as possible.
LOWER PARKING AREA CLOSED TO INCOMING TRAFFIC 8:30 AM TO 3 PM ON SATURDAY
to allow for the arrival of the 2nd. Dragoons. During this period, vehicles will be directed to upper Hoyt for parking.

We are looking for volunteers to help with parking, especially when the Cub Scout families are coming in. If
you have any unit volunteers willing to help, please let us know.
Thanks so much for your cooperation. We are looking forward to a fun weekend!
Cub Scout Parking
Simpaug Tpke
Boy Scout
Parking
Marchant Rd
No entrance from
8:30 AM to 3:30 PM
Marchant Road / Simpaug Turnpike
W. Redding, CT 06896
GPS: N41 18.880 W73 26.678


Cub Scout
Camping
Lower Entrance will
open at 3:30 PM to
allow for Cub Scout
families camping to
bring their vehicles
in to unload and for
overnight parking.
I-95/Merritt Parkway to Route 7 North
Route 7 North past Georgetown to right
on Simpaug Tpke.
Page 8
Camporee Vehicle Parking Pass
Unit vehicles must have the following left on the dash and visible from the windshield. Please make as many
copies as needed for your unit. This will allow us to find owner of vehicles if they need to be moved.
Please encourage car-pooling.
POWAHAY DISTRICT CAMPOREE
OVERNIGHT
BOY SCOUT PARKING
Please place on dash so it can be seen from windshield.
Name: ________________________________________________
Unit: _________________________________________________
Cell Phone: ____________________________________________
POWAHAY DISTRICT CAMPOREE
DAY PARKING
Please place on dash so it can be seen from windshield.
Name: ________________________________________________
Unit: _________________________________________________
Cell Phone: ____________________________________________
Battle of Hoyt – Period Cooking Contest
Judges: Adrian Ruck and Chet Wickett
Cooking with kids is
not just about ingredients, recipes, and
cooking. It's about
harnessing imagination, empowerment,
and creativity. – Guy
Fieri
building needs as well as charcoal.
7. Don’t wait to begin cooking….allow up to 2 or
more hrs. Remember, you have to set-up
cooking area, start fire/charcoal, food preparation, cooking time, dish for presentation to
judges, and feed troop.
8. Suggest 2 disposable dishes of the cuisine to
be provided to judges.
9. The dishes should be labeled with Troop and
cooks names and name of cuisine.
10. The cuisine should be presented to judges no
later than 6 pm.
11. Announcement of the winners will be at the
evening campfire.
12. Have fun!
“…no one is born a
great cook, one
learns by doing.” –
Julia Child
-------------------------------------------------------------------------Powahay continues to offer for troop participation, the
“cooking contest.” District leadership wants our Boy
Scouts to enjoy the outdoors and the fun learning experiences that are always present. Cooking good
meals for the troop enhances the experience. To be
able to plan, prepare and present to your fellow Scouts
a hearty meal, is truly an outdoor life experience.
For this cooking contest, the planning committee decided that the theme should be based around the Colonial period through the Revolutionary War. The committee wants the Scouts to enhance the colonial period
experience by preparing a food item that closely resembles what may have been served to colonial families.
We really want all troops to participate so how do we
make this contest work for all troops attending?
1. The troop should designate the Scouts that will
be representing the troop. The troop can have
more than 1 group participating.
2. Some sample recipes have been attached for
consideration. However, these are only samples and the troop can select another recipe to
cook and present to the judges. The troop
presentation must include a believable statement as to what makes what they cooked a
period meal or dessert.
3. The sample recipes are based on cooking for 8
individuals. So if a troop wants to make one of
the recipes their meal, plan on doubling or tripling the recipe.
4. We encourage all participating units to use a
Dutch oven and/or a cast iron frying pan. However, if these cooking items are not available,
the troop can use what they have available.
5. Each troop will be responsible for supplying
Dutch oven or other cooking pots/flying pans.
Don’t forget the cooking utensils!
6. Each troop will be responsible for supplying fire
PLANNING the meal in advance of the Camporee is
critical to any successful
meal. Choose a recipe in advance and see what ingredients are needed. Spices,
seasonings, oils, sugars, etc.
could be brought from home.
But meats, eggs, margarine,
etc. will need to be purchased in advance and properly
stored. Food handling will be important and again there
must be planning in advance. Success to any cooking
event is good planning.
PRIZES – Yes there is a prize for the top 3 winners
based on points (see scoring below). 1st place winner
will win a $50 gift certificate to Scout shop and 2 nd and
3rd will receive a $25 gift certificate to the Scout shop.
Scoring: 150 POINTS AVAILABLE
 USE OF DUTCH OVEN/IRON FRYING PAN
1-25 points……………………………………….
 USE OF INGREDIENTS 1-25 Points……….
 PERIOD AUTHENTICITY OF DISH
1-25 Points……………………………………….
 APPEARANCE 1-25 Points……………………
 TASTE 1-25 Points…………………………….
 TOTAL SCORE………………………………….
_____
_____
_____
_____
_____
_____
Good Luck to All!! Have fun
and happy eating!
Use your lashing
skills to set up a
Colonial Campsite.
Page 14
Suggested Period Recipes
Colonial Seasonal Vegetable Stew
1 lb. ground beef
2 cups chopped celery
1 cup chopped onions
2 cups sliced zucchini
1 cup sliced yellow squash
2 16 oz cans tomatoes
1 cup chopped bell peppers
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Italian seasoning
½ teaspoon chopped basil
Brown beef, celery and onion in an open Dutch oven;
CAREFULLY drain well. Add zucchini, squash, tomatoes, bell peppers and seasonings. Cover with lid and
cook 30 – 40 minutes. Add small amount of water, if
needed.
Just before the Battle Bread Pudding
Johnnycakes
1 cup cornmeal
½ teaspoons salt
1 ½ cups boiling water
2 tablespoons (1/4 stick)
unsalted butter
1 ½ cups buttermilk
In large heavy saucepan, combine the cornmeal and
salt. Pour in the boiling water, whisking constantly, and
cook over medium-high heat until thick, about 10 minutes. Remove from heat and stir in the butter and buttermilk.
Drop heaping tablespoons of batter onto a lightly
greased griddle or cast iron frying pan over medium
heat. Cook until the undersides are golden brown,
about 5 minutes. Turn and cook on the other side until
lightly browned, about 5 minutes. Serve warm.
Note: Travelers sometimes made dense, sturdy cakes
like these to take on trips. Some say the word “johnny”
is a derivation of “journey.”
Southern Corn Bread
2 cups corn meal
2 ½ teaspoons baking powder
1 teaspoons salt
cooking oil
4 tablespoon flour
1 cup milk
2 eggs
2 tablespoons
½ cup margarine
1 ½ cups milk
1 cup sugar
4 cups day old bread cubes
½ cup raisins
½ teaspoon nutmeg
1/8 teaspoon salt
3 eggs
cinnamon
Melt margarine in pan, add milk and heat until bubbles
form at edge of pan. Add sugar and stir until sugar dissolves. Add bread cubes, raisins, nutmeg and salt.
Beat eggs and stir in mixture. Pour into an oiled baking
ban that fits in Dutch oven and then sprinkle cinnamon
on top.
Place baking pan in Dutch oven and bake 40 – 50 minutes. When done, serve on plates and add dessert
sauce (recipe below), if desired.
Battle Ready Dessert Sauce
½ cup sugar
3 tablespoons margarine
1 tablespoon cornstarch
3 tablespoon lemon juice
1 cup water
(or orange juice)
Optional: Add raisins to the sauce
Combine sugar, cornstarch and water in pan. Stir mixture in a pan over low coals until thickened, remove
from heat. Add margarine and juice, stirring until sauce
is smooth. Pour sauce on bread pudding.
Mix the corn meal, baking powder, salt and flour; then
add milk and mix. Add eggs and oil, stir. Pour onto
greased bottom of Dutch oven. Bake 20 – 30 minutes
in covered oven.
Colonial Stew (aka Cowboy stew)
2 – 3 lb. ground beef
1 tablespoon margarine
2 15 oz cans chili beans (your choice)
Optional: Brown one medium onion, finely chopped,
with the beef.
Brown beef in margarine in open Dutch oven. Add
beans and cook slowly 15 – 20 minutes in covered
Dutch oven.
Colonial Cooking Gear
Dutch Oven Cooking—Getting Started Guide
By H. Kent Rappleye Photographs by Pat Haverfield From the September-October 2009 issue of Scouting magazine
Lifting a hot and heavy oven lid to check on your culinary delight can be tricky, with the risk of coal ash falling into the pot. But welder's gloves and the Mair Dutch
Oven Lifter make peeking easy.
These days, most ovens come “pre-seasoned,” meaning the manufacturer has baked onto it a “patina” or
nonstick surface. You’ll recognize the patina as that
rich, black color that reminds you of Grandma’s skillet.
But if you find an “unseasoned” oven, or one that’s
rusty, don’t fret. Here’s a seasoning method that works
well:
Start With Seasoning
A CAMPSITE PRIMER FOR CAST-IRON COOKING.
Welcome to the world of Dutch oven cooking. Whether you’ve cooked with one for years or just
want to try it for the first time, we’ve designed this column for you. You’ll need a Dutch oven and an appreciation for good food.
Dutch ovens come in different sizes and materials, including these 12- and 14-inch cast-iron models and the
aluminum oven (top). Crushed newspaper fuels quickburning charcoal to heat Weber's Rapidfire Chimney
Starter (above).
We call lots of pots Dutch ovens. They’re the ones with
three legs on the bottom, designed to sit above some
coals, and have a lid with a rim around the outside edge
to keep the coals on top from falling off. They’re made
with two kinds of material: aluminum or cast iron.
Purists prefer cast-iron ovens. They’re heavy and rust if
not properly cared for. But they conduct heat more
evenly, and, if well seasoned, develop a nonstick surface that rivals Teflon.
Other folks swear by aluminum. They’re lighter, don’t
rust, and require fewer coals. But they can develop hot
spots and lose heat faster. And food tends to stick.
I prefer cast iron. I like the taste.
Which Oven Is Right?
The key to choosing a Dutch oven isn’t the brand or
style. It’s whether the lid fits properly. Don’t use one that
wobbles or is warped. Check the sides of the oven to
make sure they’re the same thickness all around; uneven walls will result in uneven cooking. Note the surface inside. Is it rough or pock marked? If so, find one
that’s smooth.
Dutch ovens come in a variety of sizes. Look on the lid
for a number that indicates its diameter in inches. A 12inch oven represents a standard size.
1.Wash the pot and lid in
warm, soapy water—this
is the only time you’ll use
soap in your oven.
2. Rinse well and dry with
a paper towel.
3. Thoroughly rub the pot
and lid with a thin layer of
shortening, lard, olive oil,
or cast-iron conditioner.
Do not use butter or margarine.
4. Set your outdoorbarbecue grill to medium/
high heat (about 400 deLifting a hot and heavy oven
grees) and separately
lid to check on your culinary
place the oven and lid
delight can be tricky, with the
upside down on the wire
risk of coal ash falling into
rack. Close the cover and the pot. But welder's gloves
let the oven bake for an
and the Mair Dutch Oven
hour. Turn off the grill and Lifter make peeking easy.
allow it and the oven to
cool down. You may repeat this entire process if you want a darker patina.
Note: If you’re careful, you also can use your kitchen
oven for the seasoning process. But you might set off
your fire alarm—and your spouse. Place aluminum foil
or a cookie sheet on the bottom rack to catch any drips.
Bake the Dutch oven at 400 degrees for one hour. Turn
off the heat and allow the Dutch oven to cool down as
your kitchen oven cools.
The Essentials:
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Dutch oven
Charcoal briquettes
Lid lifter
Charcoal chimney (a me-tal tube with a handle). Fill
chimney with charcoal briquettes. Place a wad of
newspaper in the bottom of the chimney and light it,
Dutch Oven Cooking—Getting Started Guide
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which starts the coals. You can also place the
chimney on an outdoor gas stove for faster results.
Matches or barbecue lighter
Long tongs for handling hot briquettes
Heavy leather gloves; welding gloves work great
Cooking supplies and eating utensils
Paper towels, scrapers, and nylon scrub pads for
cleaning
Recipes and ingredients
Cooking Made Easy
You can cook anything in a
Dutch oven that you can cook in
your kitchen oven at home. To
avoid serving “burnt offerings,”
though, follow the simple “Rule
of Three.”
Take the diameter of the oven
(12 inches, for example) and
subtract three (12–3=9) for the
number of coals to place below
the oven and add three
(12+3=15) for the number of
coals to place on the lid. This
creates a temperature of about
325 degrees.
To increase the temperature by
25 degrees, place one coal on
top of the oven and one below it
(see the accompanying chart).
But weather will have an effect.
If it’s hot, the oven will cook faster; if it’s cold, it will
cook slower. Wind also dramatically affects the results
of Dutch oven cooking.
Also influencing the result: the way you position the
charcoal briquettes.
Make a ring of coals about the diameter of the oven’s
bottom, placing one coal in the center. Set the oven
on top of the coals and evenly place coals around the
outside edge of the lid, with two coals in the center
and one on each side of the handle. Some Dutch oven
cooks disagree about placing coals in the center. I
prefer it. Experiment and see what works best for you.
Hint: If you can smell your food cooking, you’d better
check it regardless of the time suggested by the recipe. It’s probably done.
Watch out when you lift the lid to check your food. I’ve
seen many a dish spiced with “camp pepper” (ash)
when folks try to lift the lid with a claw hammer, pliers,
or some kind of fancy lever. The best lid lifter ever
invented is the Mair Dutch Oven Lifter
(mairdutchovenlifter.com). It gives you control of the
lid like it was your bare hand.
Make Cleanup a Snap
Wipe out the oven with a paper towel. For stubborn
foods, use hot water and a nylon “scrubbie” or similar
scrub pad (not steel wool) to remove all food from the
pot. Or try boiling a few cups of water in the pot with the
lid on.
When all food has been cleaned from the oven, wipe it
dry and place on a gas stove or other heat source to
thoroughly dry out the pores. I wipe a thin layer of castiron conditioner, olive oil, etc., on my ovens after I dry
them. Some other cooks do not. Just remember: If you
keep the oven dry, it won’t rust.
Colleen Sloan, one sage of Dutch oven cooking, likes to
fill a spray bottle with one part vinegar to four parts water to clean her ovens. She sprays the dirty oven while
it’s still warm, puts the lid on for a few minutes, and then
wipes the oven clean with a paper towel (repeat a few
times for really stuck-on foods). I like to use this vinegar/
water mix because it neutralizes any odors and disinfects the oven as well.
Some folks line their ovens with aluminum foil or purchase ready-made aluminum inserts to make cleanup
easier. Will the aluminum hurt your oven? No. However,
it will affect cooking time and evenness of heat, as well
as alter the taste. Remember, keep your cast-iron pot
well seasoned and cleanup will be a snap.
Store your ovens with the lid off or with a folded paper
towel half-in/half-out of the oven with the lid on.
Reprint from Scouting Magazine. H. Kent Rappleye, the
current president of the International Dutch Oven Society, is an Eagle Scout and Vigil Honor member of the
Order of the Arrow. A former Scoutmaster, Varsity
coach, and commissioner, he has three sons who are
Eagle Scouts.
How to Store
Your Dutch
Oven
“First, make sure the oven has a good seasoning (a coating
of lard, vegetable oil, etc. that makes it stick-free). Then,
place a paper towel inside the oven to collect the moisture.
Some folks also use newspaper. Next, prop open the lid with
a folded paper towel, just a small crack to let the air circulate. The helps the oven from going rancid. To prevent critters from getting in, store your oven in a box or pillowcase,
or buy a carrying bag to fit the oven.” Brenda Wildish from
the International Dutch Oven Society Boy’s Life Magazine