Ingredients
3 large onions
2 bags of potato chips
2 8oz. bags of shredded cheese
1 8oz. can of cream soup (mushroom, celery or chicken)
Cayan Pepper to taste
Equipment
Dutch Oven
Charcoal and Lighter Fluid
Can opener
Field Knife
Instructions
Oil the Dutch Oven and layer sliced onions,crushed potato chips and cheese until 1" from top of oven. Pour cream soup over the top, add cayan pepper to taste. Cook in Dutch oven 1 to 1/12 hours, or until onion are tender.
CommentThis recipe won second place at the International Scout Rally in Hessel, Mi. in 1998.
Recipe ContributorRick Poirot
Score
Date Entered05-Mar-2001
