Sorry, we are not serving buffalo, but we are joining a member of the Buffalo Patrol for a Dutch Oven breakfast (second in a series of eight). The staff at The Voice of Scouting are pleased to introduce a new contributor, Red McDonald, or as the folks in Greeley Colorado know him, Buffalo Red.
For years and as the Longs Peak Council, Council Camps Commissioner, Red has been collecting and sharing Dutch Oven and outdoor cooking recipes with Camp Staff and Scouters all over the nation. Now he joins us for a new series, “Breakfast with Red Buffalo.”
His signature breakfast, Buffalo Red Breakfast Burritos, was posted last week at The Boy Scout (click here if you want it) but today we are going to get you set up for a holiday campout breakfast.
4 cups all purpose flour
4 tbsp brown sugar
2 tbsp baking powder
2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 1/2 cups milk
1 cup pumpkin puree, fresh or canned
2 large egg
4 tbsp vegetable oil
3 cups maple syrup warmed
Mix flour, sugar, baking powder, salt and spices, in a small bowl.
Combine milk, pumpkin, egg and oil.
Combine both wet and dry ingredients, cook as usual in a hot skillet or the inverted lid of your Dutch oven.
Bacon And Hominy Scramble
1/2 pound bacon
40 ounces hominy, yellow
1 teaspoon salt
2 dash pepper
Cook the bacon in a Dutch oven until crisp.
Remove bacon and drain all but 4 tablespoons of bacon grease. Drain the can of hominy and add to the bacon drippings.
Fry over medium heat until hominy is lightly brown.
Beat together the eggs salt and pepper.
Add to hominy and cook, stirring frequently, until eggs are done.
Crumble bacon over the top and serve.
Shredded cheese may be melted over the top.
So have a good old black cast iron pot going all the time. Good eats.