KAMPFIRE KOOKIN’
Boy Scout Salisbury Steaks & Gravy
2 cans condensed mushroom soup 2 lbs. Hamburger
2/3-cup dry bread crumbs 2 small onions (diced)
2 eggs (beaten) 3 cups sliced mushrooms
1 tbsp. Worcestershire sauce Salt & Pepper to taste
1 tbsp. Vegetable oil #12 Dutch oven
Mix thoroughly: 1/2 can soup, hamburger, breadcrumbs, onion, Worcestershire sauce, and beaten eggs. Shape into 8 patties on a clean wooden canoe paddle and fry in oil in bottom of uncovered Dutch oven until patties are browned. Pour off fat, add remaining soup, and mushrooms. Put lid on Dutch oven and cook over low heat for 10 minutes or until done. Should serve 8 adults or 4 hungry Boy Scouts. Serve the ‘gravy’ over toast or mashed potatoes.
IMPOSSIBLE PIE
2 cups milk
3/4 cup sugar
1/2 cup Bisquick
1/4 cup margarine or butter
4 eggs
1 1/2 tsp. Vanilla
1 cup flaked or shredded coconut
Preheat Dutch oven to 350 degrees (4-5 hot briquets under and 12-15 briquets on top). Lightly grease a round pie pan or cake pan. Beat and blend all ingredients together for about 5 minutes. Pour mixture into pie plate. Let set for 5 minutes for Bisquick to settle to bottom (this will help the pie to make it’s own crust). Place uncooked pie in bottom of Dutch oven on pie cooling rack or on three bottle caps to keep pie from scorching on the bottom. Bake until golden brown and knife inserted in center comes out clean, about 60 minutes. This is a pie that you will have to practice making at home until you get it right, before trying it on a camping trip. Not every pie will come out perfect but then a hungry Boy Scout loves to get rid of ‘pie’ mistakes. Cool pie before cutting. Each pie should serve 6 adults or 2 Boy Scouts.
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