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: 2/3 can soup, hamburger, breadcrumbs, onion, Worcestershire sauce, salt, pepper, 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 when served with mashed or baked potatoes and another vegetable. Serve the ‘gravy’ over the potatoes or toast. Should serve 8 adults but may only serve 4 Boy Scouts.

 

BOY SCOUT BEEF SKILLET

 

1 lb. ground beef

1 can condensed mushroom soup

1 can sliced potatoes (un-drained)

1 can sliced carrots (un-drained)

1 tbsp. Worcestershire sauce

1/8 tsp. pepper

 

Brown beef in bottom of a Dutch oven – drain. Add undiluted soup, Worcestershire sauce, pepper, un-drained potatoes, and un-drained carrots. Heat through and serve. Should serve 4 adults but will probably just be enough to feed 2 Boy Scouts.

The Waynedale News Staff
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