BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler , Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

“I felt I had accomplished a really big goal when I first saw my Tenderfoot
badge. I felt like I was king of the world, that I could do anything.”
Davis Cavallo, Troop 31 Scout

Cowboy Potatoes

(Serves a Hungry Patrol)

Ingredients:

12 medium Potatoes, Sliced
3 medium Onions, Diced
1/2 to 3/4 pound Bacon, Diced
1 to 2 cups Frozen Peas
2 cups Cheddar Cheese, Grated
Salt and Pepper to Taste

Directions:

1. Brown the bacon in a 12” Dutch Oven using 15 coals on the bottom. When well browned, use a slotted spoon to remove the bacon from the grease. Place bacon on paper towel to drain and set aside.
2. Remove excess grease and discard. Lightly brown onions in remaining bacon grease.
3. Stir in potatoes and salt and pepper. Cook 35-45 minutes until potatoes are tender. Use 9 coals on the bottom and 15 on the top.
4. When the potatoes are tender, stir in the frozen peas and bacon. Sprinkle cheese on top. Remove the coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.
5. Serve when the cheese has melted.