Cook using a Dutch oven, just like the Boy Scouts

Each year, the Aloha Council, Boy Scouts of America, pre­sents a Hawaii’s Distinguished Citizen Award to a resident whose work and leadership have contributed significantly to the growth and vitality of Hawaii. This year that person is Bob Hiam, retired HMSA president. A dinner honoring Hiam on Aug. 29 also serves as a benefit for the Scouts.

Scouting in Hawaii has deep roots going back to 1910 with Scout Troop 1, Rainbow Patrol, which is still in existence today. A constant in Scouting through the years has been camping trips, and Scouts have traditionally cooked their meals using a Dutch oven. This week we share standard and simple Dutch oven favorites.

MOUNTAIN MAN BREAKFAST

1 pound bacon, diced

1 medium onion, chopped

2 (2-pound) bags frozen hash browns

12 large eggs, beaten

6 slices American cheese

Salt and pepper, to taste

In 6-quart Dutch oven*, sauté bacon and onion; remove, drain fat and set aside.

Brown hash browns in Dutch oven; add back bacon and onions. Pour eggs over top and heat until cooked (about 15 minutes).

Remove from heat and top off with cheese slices. Let sit for another minute until cheese melts. Serves 8.

* Note: Scouts use an outdoor Dutch oven, a cast iron pot with lid that is placed amid coals. Folks at home can place their Dutch oven in an oven that’s been preheated to 300 degrees.

Approximate nutritional information, per serving (not including salt to taste): 500 calories, 26 g fat, 10 g saturated fat, 320 mg cholesterol, 800 mg sodium, 43 g carbohydrate, 3 g fiber, 2 g sugar, 24 g protein

BMC (BEEF MACARONI AND CHEESE)

1 pound dried pasta

3 pounds ground beef (85 percent lean or leaner)

1 medium onion, chopped

3 (8-ounce) cans low-sodium tomato sauce

6 slices American cheese

Salt and pepper, to taste

In large pot, cook pasta according to package directions. Drain and set aside.

In 6-quart Dutch oven, brown ground beef and onion; drain oil. Add tomato sauce and pasta, and heat 15 to 20 minutes. Remove from heat and top with cheese slices. Let sit for another minute until cheese melts. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 450 calories, 21 g fat, 9 g saturated fat, 110 mg cholesterol, 300 mg sodium, 26 g carbohydrate, 3 g fiber, 5 g sugar, 38 g protein

COBBLER (DUMP CAKE)

1/2 cup (1 stick) unsalted butter, divided

1/2 cup brown sugar

3 (16-ounce) cans peaches, in lite syrup

2 (18.25-ounce) boxes yellow cake mix

Cinnamon, to taste

In 6-quart Dutch oven, melt half stick of butter and brown sugar. Add canned fruit (syrup and all) and bring to boil.

Dump in cake mix (mixing not necessary). Break the remaining piece of butter into smaller pieces and crumble over cobbler.

Bake for 30 to 45 minutes until cakelike in texture. Serves 12.

Approximate nutritional information, per serving: 540 calories, 18 g fat, 6 g saturated fat, 20 mg cholesterol, 600 mg sodium, 93 g carbohydrate, 3 g fiber, 61 g sugar, 4 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.