All the recipes which appear here are taken from

"Dutch Oven Cooking with Troop 50"

The recipes are in quantities large enough to feed six to eight hungry patrol members.

The temperature of the oven is controlled by the amount of coals that are used in the cooking process.When cooking on campfire coals, the type of hardwood determines the heat intensity: with hickory, oak, and mesquite being the hottest. When estimating the temperature, hold your hand, palm down, about six inches over the coals. For a slow oven (200*- 300* F), you should be able to keep your hand in place six or seven seconds. For a moderate oven (300* - 400* F), three to four seconds. For a hot oven (400* - 500*F), two seconds or less. When cooking with charcoal briquettes a reasonable estimate is twenty-five Fahrenheit degrees per brick, hence 350* F would require fourteen briquettes.

!!!!CAUTION!!!!  
DO NOT POUR COLD LIQUIDS
INTO A HOT DUTCH OVEN, IT WILL CRACK!!