The last lines of two recipes which accompanied Food’s April 12 story about campfire cooking with Boy Scout Troop 888 were inadverently left off.
Here are the corrected recipes.
Serves 6. Recipe is from Boy Scouts Troop 888, Baton Rouge.
11/2 lbs. smoked sausage, sliced
2 lbs. chicken breasts, cut into bite-size pieces
1 large onion, chopped
1 large bell pepper, chopped
4 stalks celery, chopped
2 pkgs. jambalaya mix
Chicken stock or water per package directions
1. Prepare all ingredients.
2. In Dutch oven over camp cooking stove, cook sausage over medium heat until it begins to brown, about 5 minutes.
3. Add chicken and cook until chicken is white. Remove meat and set aside.
4. Sauté onions, bell pepper and celery until translucent.
5. Return chicken to Dutch oven and add jambalaya mix. Mix well.
6. Add chicken stock or water and bring to a boil over medium-high heat. When boiling, stir again. Reduce to low. When simmering, cover and cook for 30 minutes (or according to package directions). No peeking.
Black Forest Cobbler
Serves 6 to 8. Recipe is provided by Boy Scouts Troop 888, Baton Rouge. The Scouts prepare this recipe in a Dutch oven heated by coals, not in a traditional oven.
1 chocolate cake mix
Ingredients needed to prepare cake mix
1 can cherry pie filling
2 cups semisweet chocolate chips
1. Line Dutch oven with aluminum foil. Spray well with nonstick cooking spray.
2. Prepare cake mix per instructions on box. Pour pie filling into Dutch oven and spread prepared cake mix on top. Layer chocolate chips over cake mix.
3. Cook at 350 degrees for about 45 minutes or until cake is done. Check every 15 minutes, turning lid, which is covered with hot coals, a quarter turn with each check.
Note: If you want to cook this in a traditional oven, you could probably use a casserole dish. Just be sure to keep an eye on it toward the end of the cooking time.
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