Troop 132 Recipe Book

Super Easy Chicken and Rice
Easy Chicken and Biscuits
Guadalupe Chili Pie
Enchilada Pie
Taco Soup

Pineapple Upside-Down Cake

Super Easy Chicken and Rice

Method: Dutch Oven

Prep. Time: 5 min.
Cook Time: 45 min..

Serves: 4

1 can (10¾ oz.) Campbell's Condensed Cream of Mushroom Soup
1½ cup water
1 cup uncooked regular white rice
¼ tsp. paprika
¼ tsp. pepper
4 boneless, skinless chicken breast halves

1. In Dutch oven, mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
2. Bake at 375° (about 6-7 briquettes underneath and 15-18 on top) for 45 min. or until chicken and rice are done.

Easy Chicken and Biscuits

Method: Dutch Oven

Prep. Time: 15 min.
Cook Time: 45 min.

Serves: 5

5 boneless, skinless chicken breast halves
vegetable oil
1 can (10¾ oz.) Campbell's Condensed Cream of Celery Soup
1 can (10¾ oz.) Campbell's Condensed Cream of Potato Soup
1 cup milk
1 cup water
¼ tsp. dried thyme leaves, crushed
¼ tsp. pepper
4 cups cut-up vegetables (such as one or more of sliced carrots, sliced celery, broccoli flowerets, cauliflower flowerets, etc.)
1 package refrigerated buttermilk biscuits (17 oz. Pillsbury Grands work well)

1. Cut chicken into approx. 1 inch cubes. (You might want to do this at home. Remember to wash the cutting board and knife well.)
2. Heat Dutch oven over a good bed of coals. Pour in oil (enough to cover bottom). Cook chicken in oil, stirring frequently until it's no longer pink.
3. Add soups, milk, water, thyme, pepper, and vegetables. Stir. Cover with lid.
4. Reduce briquettes underneath to about 9, and put about a dozen coals on top. Bake for about 15 minutes or until hot.
5. Stir. Arrange biscuits over chicken mixture. Bake 20 minutes more until biscuits are golden (check halfway through baking and adjust the number of coals if necessary).

Guadalupe Chili Pie

Method: Dutch Oven

Total Time: about 1 hour

Serves: 8

2 lb. lean ground beef 1 medium onion, chopped vegetable oil or margarine 1 15-oz. can chili beans

½ tsp. chili powder ½ tsp. salt (optional) 1 8-oz. can tomato sauce 2 6-oz. pkg. cornbread mix

1. Brown beef and onion in about 1 tablespoon of the oil or margarine in open Dutch oven over a good bed of coals. Spoon out and discard excess grease.
2. Add beans, chili powder, salt, and tomato sauce. Stir. Cook for about 15 minutes in covered oven (about 6-7 briquettes underneath and 15-18 on top).
3. Mix the cornbread as directed and add to top of meat and beans. Place lid on oven. Cook for 20-30 minutes, until cornbread is done. (Peek after first 5 minutes. The cornbread mix should be forming a slight crust. Adjust coals if it's cooking too fast or too slow.)

Enchilada Pie

Method: Dutch Oven

Serves: 6-8.

In Dutch oven, over a good bed of coals, brown:	1 medium onion, chopped 2 pounds lean ground beef
Spoon out and discard excess grease and add:	1 10¾ oz. can condensed tomato soup 2 10-oz cans mild enchilada sauce 1 cup water
Simmer 5 minutes. Spoon ¾ of mixture into another pot.
Arrange over mixture remaining in pan:	2-3 8-inch flour tortillas
Alternate in 3 layers:	the meat mixture 2 cups (8 oz.) shredded cheddar or mozzarella cheese tortillas

Replace lid on Dutch over. Simmer 7 to 10 minutes or until cheese melts and tortillas soften. Serve with remaining tortillas as side bread.

Taco Soup

Method: Stove Top

Serves: 4-6.

In frying pan, brown:	½ medium onion, chopped 1 pound lean ground beef
Spoon out and discard excess grease. Put into large pot with:	1 14½ oz can of tomatoes, diced 1 can kidney beans 1 can corn (kernel-style) 1 large can tomato juice 1 package taco seasoning mix some cooked potatoes, diced

Heat until hot. Good with green salad and French bread.

Pineapple Upside-Down Cake

Method: Dutch Oven

Total Time: about 1 hour

Serves: 8 or more.

3 tablespoons butter or margarine
1 20-ounce can sliced pineapple
small jar maraschino cherries
½ cup brown sugar
1 package yellow cake mix
1¼ cups water
1/3 cup oil
3 eggs

1. Line Dutch oven with foil; melt butter or margarine in the bottom.
2. Arrange pineapple slices on the bottom.
3. Place a maraschino cherry in the center of each pineapple slice and in spaces in between.
4. Sprinkle brown sugar over the top of pineapples and cherries.
5. Combine the yellow cake mix, water, oil, and eggs, and pour over the fruit mixture.
6. Place about 9 briquettes underneath and 13 on top. Check after 10 minutes -- if cake mix doesn't look dry on top yet, increase the briquettes.
7. Bake 35-40 minutes total. Check that cake is cooked all the way through. Holding a large platter or pizza pan over the Dutch oven, flip the two together upside down. Lift off Dutch oven and peel off foil.