Friday, May 18, 2012

Making a Smoke House to Preserve Meat


For those of you who want to make dried or smoke cured meats using an easier method than described in Part 3 of Survival Meat Preserving, you must prepare a smokehouse. You can build a smokehouse of cinder block or use an old refrigerator, then construct a separate, underground (or lower) fire pit. The finished smoke house is quite versatile and will enable you to smoke hams and bacon as well as drying meats. They require far less wood than outdoor drying racks, and thus take less of your time and energy to use. While a small refrigerator would seem too small to dry much meat at one time, it can be operated 24 hours a day (No carrying in the racks at night!) and thus can dry meat in about 1/3 rd the time required for outdoor drying.

While the use of a smokehouse inhibits sun drying, only slightly warmed, dry air from a very slow hardwood (fruit wood is best) fire will effectively dry the meat properly. And a smokehouse can be used in the winter when outdoor drying racks are not feasible. It is easy to build up too much heat and ruin jerky. But it is possible to generate enough heat to cook hams and bear meat, should that be desired during the traditional fall and winter season for that activity.

To prepare an old refrigerator for drying, all of the rubber gaskets, plastic molding inside, and the motor and compressor must be removed. Do not advertise your removal of the compressor, or a pony tailed, sandal wearing EPA inspector will be your constant companion for years. Older models had steel walls, but the modern types have a lot of plastic to remove. Older 10 to 12 cubic foot models are about the right size, and should be available in abundance after the revolution. If the inside walls must be removed (and the inside of the door), then sheet metal must replace it. The bottom and side near the top of the refer must be cut to accept the intake and exhaust pipes, respectively. Three or four inch copper or masonry pipe can be used for the exhaust, but the entrance should be a brick or masonry pipe of 4 to 6 inch diameter. As the door will not seal properly with the rubber gasket removed, the restricted exhaust will build up a positive interior pressure, and force smoke and heat out the door edges.

Once the refer is ready, it should be anchored in place with the door facing south, if at all possible. The racks should be spaced on the inside by using bricks for support, and the bricks can be easily moved to regulate the spacing of the racks. The bricks then retain heat at night, and you could let the fire die out and get some needed sleep. A meat thermometer should be inserted through a hole drilled in the door and anchored in place with furnace cement, to give you a clue as to the internal operating temperature. Furnace cement can also be used to seal the intake and exhaust pipes.

The firebox should be constructed of firebrick or concrete, with a small (2") intake vent and the masonry pipe to the refer carefully sealed in place. The firebox should be constructed in a trench several feet underground, if possible, and at least three feet away from the smokehouse/refer, with the connecting pipe angled upward slightly for natural convection. The exhaust pipe from the firebox to the smokehouse can be installed near the top of the back side of the fire box, so it can be cleaned with a brush from time to time via access through the door to the firebox. And the firebox can be small, only a foot and a half square, as you only need a small fire.

If a small hill is not available for this configuration, the firebox can be constructed at ground level and the refer elevated several feet. It is best to build the firebox to the side or back of the smokehouse or refer in order to allow unfettered access to the smokehouse door. When completed, the smokehouse and connecting pipe should be packed carefully with sand and dirt mixed with cement, leaving only a small entrance exposed for the door for adding more wood. The earth will then act as a heat sink, cooling the smoke and making your life much easier in controlling the coolness of the smoke. By using cement in the dirt mixture covering the firebox and exhaust pipe, and having the pipes exiting the side of the firebox and smokehouse, moisture infiltration from rain is kept to a minimum.

The intake vent for the firebox should have some method of draft control, however primitive. One easy solution is to use a section of two inch galvanized pipe threaded on the end, with a standard screw on cap to fit the threads. The pipe should have four quarter inch slots cut the depth of the threads with a hacksaw (cut in quarter sections), and the threads then cleaned up. Raising or lowering (twisting in or out) the cap regulates the amount of air passing through the slots, and thus controls the quantity of air reaching the firebox and the heat produced. This pipe intake vent need not be connected to the door: in fact, it is easier to cement it into the firebox separately. Then a door can be made of fairly heavy gauge steel and can be fitted to close tightly.

To use a smokehouse for making jerky, the door is opened during the day to allow the sun to reach the meat (hence the southern exposure), and closed at night to retain heat and exclude moisture. A small fire is a must! A throttled down larger fire puts out too much creosote, so use a small fire (occasionally) a little hotter to control that problem, and the heat sink effect will provide residual heat when the fire dies out. If used for smoking meats (and thus cooking them), the door to the refer/smokehouse is closed, the temperature held to around 130 F, and of course the hams or sections of meat should be deboned and packed with salt (or sugar) prior to smoke curing. Excess salt (or sugar) is removed prior to final storage, and the end result is properly salt or sugar cured hams, bacon, whatever, that can be stored for later use without the need for electricity.

Making a Smoke House to Preserve Meat


For those of you who want to make dried or smoke cured meats using an easier method than described in Part 3 of Survival Meat Preserving, you must prepare a smokehouse. You can build a smokehouse of cinder block or use an old refrigerator, then construct a separate, underground (or lower) fire pit. The finished smoke house is quite versatile and will enable you to smoke hams and bacon as well as drying meats. They require far less wood than outdoor drying racks, and thus take less of your time and energy to use. While a small refrigerator would seem too small to dry much meat at one time, it can be operated 24 hours a day (No carrying in the racks at night!) and thus can dry meat in about 1/3 rd the time required for outdoor drying.

While the use of a smokehouse inhibits sun drying, only slightly warmed, dry air from a very slow hardwood (fruit wood is best) fire will effectively dry the meat properly. And a smokehouse can be used in the winter when outdoor drying racks are not feasible. It is easy to build up too much heat and ruin jerky. But it is possible to generate enough heat to cook hams and bear meat, should that be desired during the traditional fall and winter season for that activity.

To prepare an old refrigerator for drying, all of the rubber gaskets, plastic molding inside, and the motor and compressor must be removed. Do not advertise your removal of the compressor, or a pony tailed, sandal wearing EPA inspector will be your constant companion for years. Older models had steel walls, but the modern types have a lot of plastic to remove. Older 10 to 12 cubic foot models are about the right size, and should be available in abundance after the revolution. If the inside walls must be removed (and the inside of the door), then sheet metal must replace it. The bottom and side near the top of the refer must be cut to accept the intake and exhaust pipes, respectively. Three or four inch copper or masonry pipe can be used for the exhaust, but the entrance should be a brick or masonry pipe of 4 to 6 inch diameter. As the door will not seal properly with the rubber gasket removed, the restricted exhaust will build up a positive interior pressure, and force smoke and heat out the door edges.

Once the refer is ready, it should be anchored in place with the door facing south, if at all possible. The racks should be spaced on the inside by using bricks for support, and the bricks can be easily moved to regulate the spacing of the racks. The bricks then retain heat at night, and you could let the fire die out and get some needed sleep. A meat thermometer should be inserted through a hole drilled in the door and anchored in place with furnace cement, to give you a clue as to the internal operating temperature. Furnace cement can also be used to seal the intake and exhaust pipes.

The firebox should be constructed of firebrick or concrete, with a small (2") intake vent and the masonry pipe to the refer carefully sealed in place. The firebox should be constructed in a trench several feet underground, if possible, and at least three feet away from the smokehouse/refer, with the connecting pipe angled upward slightly for natural convection. The exhaust pipe from the firebox to the smokehouse can be installed near the top of the back side of the fire box, so it can be cleaned with a brush from time to time via access through the door to the firebox. And the firebox can be small, only a foot and a half square, as you only need a small fire.

If a small hill is not available for this configuration, the firebox can be constructed at ground level and the refer elevated several feet. It is best to build the firebox to the side or back of the smokehouse or refer in order to allow unfettered access to the smokehouse door. When completed, the smokehouse and connecting pipe should be packed carefully with sand and dirt mixed with cement, leaving only a small entrance exposed for the door for adding more wood. The earth will then act as a heat sink, cooling the smoke and making your life much easier in controlling the coolness of the smoke. By using cement in the dirt mixture covering the firebox and exhaust pipe, and having the pipes exiting the side of the firebox and smokehouse, moisture infiltration from rain is kept to a minimum.

The intake vent for the firebox should have some method of draft control, however primitive. One easy solution is to use a section of two inch galvanized pipe threaded on the end, with a standard screw on cap to fit the threads. The pipe should have four quarter inch slots cut the depth of the threads with a hacksaw (cut in quarter sections), and the threads then cleaned up. Raising or lowering (twisting in or out) the cap regulates the amount of air passing through the slots, and thus controls the quantity of air reaching the firebox and the heat produced. This pipe intake vent need not be connected to the door: in fact, it is easier to cement it into the firebox separately. Then a door can be made of fairly heavy gauge steel and can be fitted to close tightly.

To use a smokehouse for making jerky, the door is opened during the day to allow the sun to reach the meat (hence the southern exposure), and closed at night to retain heat and exclude moisture. A small fire is a must! A throttled down larger fire puts out too much creosote, so use a small fire (occasionally) a little hotter to control that problem, and the heat sink effect will provide residual heat when the fire dies out. If used for smoking meats (and thus cooking them), the door to the refer/smokehouse is closed, the temperature held to around 130 F, and of course the hams or sections of meat should be deboned and packed with salt (or sugar) prior to smoke curing. Excess salt (or sugar) is removed prior to final storage, and the end result is properly salt or sugar cured hams, bacon, whatever, that can be stored for later use without the need for electricity.

Thursday, May 17, 2012

Photographs

I went out with my camera yesterday and snapped a few shots from around home.

Photographs

I went out with my camera yesterday and snapped a few shots from around home.

Sunday, May 13, 2012

The Difference in Survival and Prepping

First off, I am not a prepper. There is nothing wrong with it but I do not practice it. I only keep enough supplies for 48 hours a little more than what FEMA suggests which is 36 hours. The way I look at it even at the END OF DAYS there is little or nothing you can prepare for or do to stop it. We have no idea what is going to happen and to be honest if it is really that bad I myself do not want to see it.

I am a survivalist, which means I know how to take care of myself and family in case we are stranded in the wilderness or we no longer have power. My family knows how to fish, hunt, and the basics of what our forefathers knew. We as a world have forgotten some of the most simplest things in basic living with out technology. Don't get me wrong I love my toys. If I loose them I need to be able to function and provide for my friends and family. Yes FRIENDS, and NEIGHBORS I am a Christian by faith and according to what I have been taught and read we are all our brother and sisters keeper. So next time you see someone in real need help them. I enjoy helping when I can, and don't look for a reward or praise. I feel as though I was rewarded by just being able to help.

Prepping, is a practice that has seen a lot of popularity in the past few years, which is great. Some people treat it as a hobby and something to do to pass time. This is really great. We need people that do it just from the stand point of inventing and the sharing of information. I have seen at least 20 different inventions created just because people are prepping and seen a necessity for a certain thing they needed.

Prepping is not hording it is families gathering materials they think might be needed in a emergency situation, they make plans of escape and hunkering down. Most have supplies for up to a year to live without the Grid.

I would like to implore you though on a few things. Learn basic first aid, learn CPR. You never know when you can help save a life. Teach your children, enroll them in scouting programs and teach them lessons from your own experiences so our future offspring can have similar values to you and your family.

One more last thing a lot of my writings and recipes are from other published works not all but some. If you find your's on my site let me know and I will give you full credit for them.

-Gary Langston

The Difference in Survival and Prepping

First off, I am not a prepper. There is nothing wrong with it but I do not practice it. I only keep enough supplies for 48 hours a little more than what FEMA suggests which is 36 hours. The way I look at it even at the END OF DAYS there is little or nothing you can prepare for or do to stop it. We have no idea what is going to happen and to be honest if it is really that bad I myself do not want to see it.

I am a survivalist, which means I know how to take care of myself and family in case we are stranded in the wilderness or we no longer have power. My family knows how to fish, hunt, and the basics of what our forefathers knew. We as a world have forgotten some of the most simplest things in basic living with out technology. Don't get me wrong I love my toys. If I loose them I need to be able to function and provide for my friends and family. Yes FRIENDS, and NEIGHBORS I am a Christian by faith and according to what I have been taught and read we are all our brother and sisters keeper. So next time you see someone in real need help them. I enjoy helping when I can, and don't look for a reward or praise. I feel as though I was rewarded by just being able to help.

Prepping, is a practice that has seen a lot of popularity in the past few years, which is great. Some people treat it as a hobby and something to do to pass time. This is really great. We need people that do it just from the stand point of inventing and the sharing of information. I have seen at least 20 different inventions created just because people are prepping and seen a necessity for a certain thing they needed.

Prepping is not hording it is families gathering materials they think might be needed in a emergency situation, they make plans of escape and hunkering down. Most have supplies for up to a year to live without the Grid.

I would like to implore you though on a few things. Learn basic first aid, learn CPR. You never know when you can help save a life. Teach your children, enroll them in scouting programs and teach them lessons from your own experiences so our future offspring can have similar values to you and your family.

One more last thing a lot of my writings and recipes are from other published works not all but some. If you find your's on my site let me know and I will give you full credit for them.

-Gary Langston

Emergency Preparedness (Vehicle)


Often times we prep our houses, and just about every other area except one place we often miss. Our Cars and Trucks. I have compiled a small list of what you might need. Keep in mind all cars and trucks are different and what you might need will vary, you will have to adjust to your situation.

Oil Filter
Screwdriver, Phillips/Flat
Insulating tape, roll
Pliers, general purpose Alligator clips, electrical
Pliers, long nose
Electrical wire, roll 3mm
Spanner, adjustable 200mm
Tyre levers and wheel brace
Tyre pressure gauge
Wheel brace
Set metric spanners and sockets
Feeler gauges, set
Small hammer, hacksaw and blades
Fan belt and Power steering belt
Spark plug socket
Contact points and Spark plugs
Set of radiator and heater hoses
Jumper leads
Tyre pump, hand or foot operated
Grease, 500gms and Epoxy resin
Condenser and Coil
Fuel filter
Funnel
Masking tape
Can of aerosol de-wetting agent
Rubber vulcanising tape
Brake fluid, 500ml
Plastic tubing, 8mm
Engine oil, 5L and Gear oil, 500ml Paint brush
Trouble light Magnet
Araldite fixative
Electrical fuses, set
Bead-breaker & tyre re-fitting tool
Compass (Do not rely on a GPS)
Fix-A-Flat
Flashlight
At least 5 gallons of gas. (Make sure that your gas storage system is safe)
and last but not least and emergency First Aid Kit.

Emergency Preparedness (Vehicle)


Often times we prep our houses, and just about every other area except one place we often miss. Our Cars and Trucks. I have compiled a small list of what you might need. Keep in mind all cars and trucks are different and what you might need will vary, you will have to adjust to your situation.

Oil Filter
Screwdriver, Phillips/Flat
Insulating tape, roll
Pliers, general purpose Alligator clips, electrical
Pliers, long nose
Electrical wire, roll 3mm
Spanner, adjustable 200mm
Tyre levers and wheel brace
Tyre pressure gauge
Wheel brace
Set metric spanners and sockets
Feeler gauges, set
Small hammer, hacksaw and blades
Fan belt and Power steering belt
Spark plug socket
Contact points and Spark plugs
Set of radiator and heater hoses
Jumper leads
Tyre pump, hand or foot operated
Grease, 500gms and Epoxy resin
Condenser and Coil
Fuel filter
Funnel
Masking tape
Can of aerosol de-wetting agent
Rubber vulcanising tape
Brake fluid, 500ml
Plastic tubing, 8mm
Engine oil, 5L and Gear oil, 500ml Paint brush
Trouble light Magnet
Araldite fixative
Electrical fuses, set
Bead-breaker & tyre re-fitting tool
Compass (Do not rely on a GPS)
Fix-A-Flat
Flashlight
At least 5 gallons of gas. (Make sure that your gas storage system is safe)
and last but not least and emergency First Aid Kit.

Dutch Oven Cooking Recipes (Misc)


Crustless Quiche

1/4 lb Butter                   3 oz Cream cheese
1/2 c Flour                     2 c Cottage Cheese
1/2 dz Eggs                     1 tsp Baking Powder
1 c Milk                        1 tsp Salt
1 lb Monterey Jack Cheese       1 tsp Sugar

Melt butter and add flour. Cook into a light rue. Beat eggs,
milk, 3 cheeses , baking powder, salt and sugar together. Stirr
into rue until well blended. Pour into dutch oven and bake 350
for 45 min.

Chili Rellano Casserole

2 lg cans whole green chillies  1 lb chedder cheese
1 lb Montrey Jack Cheese        1 can (13 oz) evaporated milk
3 tbs flour                     4 eggs, seperated
salt & Pepper

Place 1/2 of chillies in bottom of greased casserole dish, cover
with all of chedder cheese. Top with rest of chillies. Cover with
all of jack cheese. Beat egg whites until stiff. Beat yolks with
flour, milk, salt and pepper in large bowl. Fold egg whites into
yolk mixture. Pour over casserole. Bake in 325 dutch oven for 45
minutes or until knife inserted in center comes out clean.
By Rosie Highers, Ft Walton Beach, Fl

Squirrel Stew

2 squirrels, cleaned, cut       2 c bouillon
  into 6 pieces each            leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes    2 c fresh lima beans
2 tbs flour                     2 lg ripe tomatoes, peeled
1 tsp salt                      1 c fresh corn kernels
1/4 tsp pepper                  1 tsp worcestershire sauce
2 lg onions, thinly sliced      1-2 tbs flour

Fry salt pork until very crisp, then remove pieces from the pan.
Dredge squirrel in seasoned flour and saut in hor fat until brown
on all sides. When nearly brown, add onions and cook until soft.
Place meat in dutch oven, together with broth and celery tops.
Cover and bake at 350 for 1 hour. Remove celery tops, add lima
beans, tomatoes, corn and worcestershire sauce. Cover and bake
until vegetables are tender-about 30 min. Skim off excess fat and
thicken gravy with flour and 1/2 c cold water. Serve hot topped
with crisp pork cracklings.


Corn Meal Mush

1 qt boiling water              1 c cornmeal
salt

Bring water to boil with salt. Slowly stir in cornmeal. Cook 20
min stirring often.

Hasty Pudding
               

1 recipe cornmeal mush          flour
1 tbs oil

Mold mush and refrigerate overnight. Slice into 1/2" slices.
Flour lightly and pan fry in small ammount of oil until brown,
about 15 min a side.

Indian Pemmican

2 lb dried beef                 1 c rasins
1/2 c yellow rasins             Beef suet

Using ablender, mince meat to a fine pulp. Stir in rasins. Chop
just enough to break up rasins. Turn into bowl and mix well. Pour
melted suet over top, using only enough to hold beef and rasins
together. Allow to cool slightly. Turn onto a jelly roll pan and
allow to cool completely. Cut into strips and then into bars
about 1" wide and 4" long. Store in ziplock baggs. These bars can
be stored for several months.

Dutch Oven Cooking Recipes (Misc)


Crustless Quiche

1/4 lb Butter                   3 oz Cream cheese
1/2 c Flour                     2 c Cottage Cheese
1/2 dz Eggs                     1 tsp Baking Powder
1 c Milk                        1 tsp Salt
1 lb Monterey Jack Cheese       1 tsp Sugar

Melt butter and add flour. Cook into a light rue. Beat eggs,
milk, 3 cheeses , baking powder, salt and sugar together. Stirr
into rue until well blended. Pour into dutch oven and bake 350
for 45 min.

Chili Rellano Casserole

2 lg cans whole green chillies  1 lb chedder cheese
1 lb Montrey Jack Cheese        1 can (13 oz) evaporated milk
3 tbs flour                     4 eggs, seperated
salt & Pepper

Place 1/2 of chillies in bottom of greased casserole dish, cover
with all of chedder cheese. Top with rest of chillies. Cover with
all of jack cheese. Beat egg whites until stiff. Beat yolks with
flour, milk, salt and pepper in large bowl. Fold egg whites into
yolk mixture. Pour over casserole. Bake in 325 dutch oven for 45
minutes or until knife inserted in center comes out clean.
By Rosie Highers, Ft Walton Beach, Fl

Squirrel Stew

2 squirrels, cleaned, cut       2 c bouillon
  into 6 pieces each            leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes    2 c fresh lima beans
2 tbs flour                     2 lg ripe tomatoes, peeled
1 tsp salt                      1 c fresh corn kernels
1/4 tsp pepper                  1 tsp worcestershire sauce
2 lg onions, thinly sliced      1-2 tbs flour

Fry salt pork until very crisp, then remove pieces from the pan.
Dredge squirrel in seasoned flour and saut in hor fat until brown
on all sides. When nearly brown, add onions and cook until soft.
Place meat in dutch oven, together with broth and celery tops.
Cover and bake at 350 for 1 hour. Remove celery tops, add lima
beans, tomatoes, corn and worcestershire sauce. Cover and bake
until vegetables are tender-about 30 min. Skim off excess fat and
thicken gravy with flour and 1/2 c cold water. Serve hot topped
with crisp pork cracklings.


Corn Meal Mush

1 qt boiling water              1 c cornmeal
salt

Bring water to boil with salt. Slowly stir in cornmeal. Cook 20
min stirring often.

Hasty Pudding
               

1 recipe cornmeal mush          flour
1 tbs oil

Mold mush and refrigerate overnight. Slice into 1/2" slices.
Flour lightly and pan fry in small ammount of oil until brown,
about 15 min a side.

Indian Pemmican

2 lb dried beef                 1 c rasins
1/2 c yellow rasins             Beef suet

Using ablender, mince meat to a fine pulp. Stir in rasins. Chop
just enough to break up rasins. Turn into bowl and mix well. Pour
melted suet over top, using only enough to hold beef and rasins
together. Allow to cool slightly. Turn onto a jelly roll pan and
allow to cool completely. Cut into strips and then into bars
about 1" wide and 4" long. Store in ziplock baggs. These bars can
be stored for several months.

Dutch Oven Cooking Recipes (Breakfast)


Breakfast Muffins

1/2 lb butter, softened         2 c sugar
2 c boiling water               5 tsp baking soda
4 eggs                          1 qt buttermilk
5 c flour                       6 c rasin bran

Warning: This makes 6 dozen. Can be refrigerated for up to 6
weeks covered.
Combine water and baking soda. Allow to cool slightly. Cream
together butter and sugar. Mix in eggs. Gradually add flour and
buttermilk alternatly. Blend in water mixture. Mix in rasin bran.
Bake in 375 oven for 25-30 min.

Biscuits & Gravy

1/2 lb ground sausage           3 tbs chopped onion
2 tbs flour                     2 c hot milk
black pepper to taste

Prepare Homemade Biscurit recipe. Brown sausage and onion
together. Pour off excess grease. Stir in flour. Slowly add milk
while stirring. Cook until thickened. Serve biscuits split with
gravy on top.

Blueberry Muffins

2 c flour                       1/2 c Milk
2/3 c sugar                     1/2 c melted butter
1 tbs baking powder             3/4 c blueberries
1/2 tsp salt                    1/4 c sliced almonds
1/2 tsp nutmeg                  1 tbs sugar
2 eggs, beaten

Combine dry ingredients. Save 1 tbs of mixture. Combine eggs,
milk and butter. Add to dry ingredients. Stir until welll
moistened. Toss blueberries with reserved flour mixture. Stir
into batter. Spoon into greased muffin pans. Sprinkle with
almonds and 1 tbs sugar. Bake 15 min at 400

Dutch Oven Cooking Recipes (Breakfast)


Breakfast Muffins

1/2 lb butter, softened         2 c sugar
2 c boiling water               5 tsp baking soda
4 eggs                          1 qt buttermilk
5 c flour                       6 c rasin bran

Warning: This makes 6 dozen. Can be refrigerated for up to 6
weeks covered.
Combine water and baking soda. Allow to cool slightly. Cream
together butter and sugar. Mix in eggs. Gradually add flour and
buttermilk alternatly. Blend in water mixture. Mix in rasin bran.
Bake in 375 oven for 25-30 min.

Biscuits & Gravy

1/2 lb ground sausage           3 tbs chopped onion
2 tbs flour                     2 c hot milk
black pepper to taste

Prepare Homemade Biscurit recipe. Brown sausage and onion
together. Pour off excess grease. Stir in flour. Slowly add milk
while stirring. Cook until thickened. Serve biscuits split with
gravy on top.

Blueberry Muffins

2 c flour                       1/2 c Milk
2/3 c sugar                     1/2 c melted butter
1 tbs baking powder             3/4 c blueberries
1/2 tsp salt                    1/4 c sliced almonds
1/2 tsp nutmeg                  1 tbs sugar
2 eggs, beaten

Combine dry ingredients. Save 1 tbs of mixture. Combine eggs,
milk and butter. Add to dry ingredients. Stir until welll
moistened. Toss blueberries with reserved flour mixture. Stir
into batter. Spoon into greased muffin pans. Sprinkle with
almonds and 1 tbs sugar. Bake 15 min at 400

Dutch Oven Cooking Recipes (Desserts)


 Monkey Bread

4 cans Biscuits                 1 c Sugar
1 c Brown sugar                 4 tbs Cinnamon
1 stick oleo

Cut biscuits into quarters. Mix sugar and cinnamon in plascit
bag. Drop quarters into bag and coat well. Place in dutch oven.
Melt oleo in lid and pour over quarters. Bake 350 for 35 min.

Bread Puddin'

2 c Milk                        2 tsp cinnamon or nutmeg
1/4 c Butter                    1/4 tsp salt
2 eggs                          8 slices week old bread
1/2 c Sugar                     1/2 c Rasins

Dice bread into small cubes. Beat eggs and salt togather. Place
milk and butter in 2 qt saucepan and heat until scalded. Mix in
bread sugar cinnamon and eggs. Stirr until bread is well soaked.
Stirr in rasins and pour mixture into 1 1/2 qt cascerole dish and
put into dutch oven on a trivit. Bake until toothpik comes out
clean at 350, about 30-40 min. Top with cinnamon sugar or brown
sugar. By Magretta Audleman, Shalimar, Fl

Indian Bread Pudding

2 c milk                        1/4 tsp Ginger
1/4 c Yellow cornmeal           1 egg
2 tbs Sugar                     1/4 c Molassas
1/2 tsp Salt                    1 tbs butter
1/2 tsp Cinnamon

Place 1 1/2c milk in dutch oven and heat to scalding. Combine
cornmeal, sugar, salt, cinnamon and ginger, add to milk ctirring
constantly. Cook 2 min. Combine egg, molassas and butter. Add
small ammount of the hot milk mixture, slowly. Then add to
remaining milk mixture. Stirr and cook until thickened, 2-5
minutes. Pour remaining milk OVER (do not stirr in!) pudding.
Cook until set, 5 minutes. LET STAND 10 to 15 minutes before
serving

Dump Cobbler

1 pkg yellow or white cake mix  2 cans pie filling or
cinnamon                          1 lg can fruit coctail
butter

Pour cans of filling or fruit coctail in bottom of dutch oven.
Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with
cinnamon and cut pads of butter and let fall on surface. DO NOT
STIR, it will burn. Cover and bake until bubbly and top is
lightly browned, about 30-45 min. Any combination of fruits can
be used. I recomend 1 can apple filling and 1 can of fruit
coctail.

Giant Cinnamon-Pecan Ring

2 1lb loaves frozen bread dough 1/2 c butter, melted
1/2 c sugar                     1/2 c packed brown sugar
2 tsp cinnamon                  1/2 c chopped pecans
1-1/4 c sufted powdered sugar   1/2 tsp vanilla
milk (about 4 tsp)
Cinnamon sticks(optional)       Pecan Halvs (Optional)

Lightly grease inside of dutch oven. On a lightly floured
surface, flatten thawed dough slightly. Cut each loaf into 4
pieces(total of 8). Form each piece into a rope about 18" long.
Brush each rope on all sides with melted butter. Stir together
sugar, brown sugar, and cinnamon. Place mixture on sheet of foil.
Roll rope in sugar mixture to coat evenly. Shape rope into a coil
in the center of the dutch oven. Roll another rope in sugar.
Attach securely to end of first rope and continue coil. Cont inue
coating ropes and attaching to form a 10-11" circle. Sprinkle any
remaining sugar over coil. Sprinkle with chopped pecans. Cover
and let rise in a warm place for about 30-40 min. Bake at 350 for
30 to 3 min or till done. Cover with foil last 15 minutes to
prevent over browning if necessary. Cool about 15 min. Stir
together powdered sugar, vanilla, and enough milk to make a thick
glaze. Spoon over top of cake. Decorate with cinnamon sticks and
pecan halves. Serves 16 By Ann Audleman, Ft Walton Beach, Fl

Chocolate Chip Cookies

2-1/4 c all purpose flour       2 eggs
1 c butter, softened            1 (12oz) semi-sweet morsels
3/4 c sugar                     3/4 c brown sugar
1 tsp vanilla extract

In large bowl, combine butter, sugar, brown sugar, and vanilla
extract. Beat until smooth. Beat in egg. Gradually add flour.
Stir in chocolate chips. Drop onto ungreased pie tin or aluminum
pan. Place on trivit or inverted pie tin in 350 dutch oven

Sugar Cookies

1/2 c softened butter           1/2 tsp salt
1 c sugar                       2 tsp baking powder
1 egg                           2 c flour
1/2 tsp vanilla extract

Combine butter and sugar, stirring until well mixed. Blend in egg
and vanilla. Add remaining ingredients and mix well. Drop onto
greased pie tin or aluminum pan. Place on trivit or inverted pie
tin in 400 dutch oven. Bake for 6 to 7 min.

Hawaiian Pie

1 stick margarine               1/2 c chopped nuts (pecans,
peanuts,almonds)
1 c sugar                       1 tsp vanilla
2 eggs                          1 tsp vinegar
1/2 c coconut                   1 unbaked pie shell
1/2 c rasins

Combine margarine, sugar and slightly beaten eggs. Add remaining
ingredients. Mix well and pour into pie shell. Place on trivit or
inverted pie tin in 350 dutch oven. Bake for 30 min. Let stand in
oven about 5 min after removing coals.

Cherry Crisp

2 cans cherry pie filling       2 sticks butter, melted
1 white cake mix                1-3/4 c chopped nuts

Pour pie filling in bottom of oven. Sprinkle cake mix over top
and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake
for about 30 min at 350

Maple Custard Pie

1 c brown sugar                 1-1/2 c scalded milk
1/4 tsp maple extract           2 tbs melted butter
1 tbs cornstarch                1/2 c cold milk
3 beaten eggs                   pinch of salt
2 uncooked pie shells           nutmeg

Makes 2 pies
Into scalded milk, mix sugar, extract and melted butter. Combine
cold milk and cornstarch and mix well. Add to mixture along with
salt and eggs. Beat well. Pour into pie shell. Place on top of
inverted pie tin and bake at 450 for 10 min. Top with nutmeg and
bake another 25 min at 350

Dutch Oven Cooking Recipes (Desserts)


 Monkey Bread

4 cans Biscuits                 1 c Sugar
1 c Brown sugar                 4 tbs Cinnamon
1 stick oleo

Cut biscuits into quarters. Mix sugar and cinnamon in plascit
bag. Drop quarters into bag and coat well. Place in dutch oven.
Melt oleo in lid and pour over quarters. Bake 350 for 35 min.

Bread Puddin'

2 c Milk                        2 tsp cinnamon or nutmeg
1/4 c Butter                    1/4 tsp salt
2 eggs                          8 slices week old bread
1/2 c Sugar                     1/2 c Rasins

Dice bread into small cubes. Beat eggs and salt togather. Place
milk and butter in 2 qt saucepan and heat until scalded. Mix in
bread sugar cinnamon and eggs. Stirr until bread is well soaked.
Stirr in rasins and pour mixture into 1 1/2 qt cascerole dish and
put into dutch oven on a trivit. Bake until toothpik comes out
clean at 350, about 30-40 min. Top with cinnamon sugar or brown
sugar. By Magretta Audleman, Shalimar, Fl

Indian Bread Pudding

2 c milk                        1/4 tsp Ginger
1/4 c Yellow cornmeal           1 egg
2 tbs Sugar                     1/4 c Molassas
1/2 tsp Salt                    1 tbs butter
1/2 tsp Cinnamon

Place 1 1/2c milk in dutch oven and heat to scalding. Combine
cornmeal, sugar, salt, cinnamon and ginger, add to milk ctirring
constantly. Cook 2 min. Combine egg, molassas and butter. Add
small ammount of the hot milk mixture, slowly. Then add to
remaining milk mixture. Stirr and cook until thickened, 2-5
minutes. Pour remaining milk OVER (do not stirr in!) pudding.
Cook until set, 5 minutes. LET STAND 10 to 15 minutes before
serving

Dump Cobbler

1 pkg yellow or white cake mix  2 cans pie filling or
cinnamon                          1 lg can fruit coctail
butter

Pour cans of filling or fruit coctail in bottom of dutch oven.
Sprinkle cake mix over top of fruit, DO NOT STIR! Sprinkle with
cinnamon and cut pads of butter and let fall on surface. DO NOT
STIR, it will burn. Cover and bake until bubbly and top is
lightly browned, about 30-45 min. Any combination of fruits can
be used. I recomend 1 can apple filling and 1 can of fruit
coctail.

Giant Cinnamon-Pecan Ring

2 1lb loaves frozen bread dough 1/2 c butter, melted
1/2 c sugar                     1/2 c packed brown sugar
2 tsp cinnamon                  1/2 c chopped pecans
1-1/4 c sufted powdered sugar   1/2 tsp vanilla
milk (about 4 tsp)
Cinnamon sticks(optional)       Pecan Halvs (Optional)

Lightly grease inside of dutch oven. On a lightly floured
surface, flatten thawed dough slightly. Cut each loaf into 4
pieces(total of 8). Form each piece into a rope about 18" long.
Brush each rope on all sides with melted butter. Stir together
sugar, brown sugar, and cinnamon. Place mixture on sheet of foil.
Roll rope in sugar mixture to coat evenly. Shape rope into a coil
in the center of the dutch oven. Roll another rope in sugar.
Attach securely to end of first rope and continue coil. Cont inue
coating ropes and attaching to form a 10-11" circle. Sprinkle any
remaining sugar over coil. Sprinkle with chopped pecans. Cover
and let rise in a warm place for about 30-40 min. Bake at 350 for
30 to 3 min or till done. Cover with foil last 15 minutes to
prevent over browning if necessary. Cool about 15 min. Stir
together powdered sugar, vanilla, and enough milk to make a thick
glaze. Spoon over top of cake. Decorate with cinnamon sticks and
pecan halves. Serves 16 By Ann Audleman, Ft Walton Beach, Fl

Chocolate Chip Cookies

2-1/4 c all purpose flour       2 eggs
1 c butter, softened            1 (12oz) semi-sweet morsels
3/4 c sugar                     3/4 c brown sugar
1 tsp vanilla extract

In large bowl, combine butter, sugar, brown sugar, and vanilla
extract. Beat until smooth. Beat in egg. Gradually add flour.
Stir in chocolate chips. Drop onto ungreased pie tin or aluminum
pan. Place on trivit or inverted pie tin in 350 dutch oven

Sugar Cookies

1/2 c softened butter           1/2 tsp salt
1 c sugar                       2 tsp baking powder
1 egg                           2 c flour
1/2 tsp vanilla extract

Combine butter and sugar, stirring until well mixed. Blend in egg
and vanilla. Add remaining ingredients and mix well. Drop onto
greased pie tin or aluminum pan. Place on trivit or inverted pie
tin in 400 dutch oven. Bake for 6 to 7 min.

Hawaiian Pie

1 stick margarine               1/2 c chopped nuts (pecans,
peanuts,almonds)
1 c sugar                       1 tsp vanilla
2 eggs                          1 tsp vinegar
1/2 c coconut                   1 unbaked pie shell
1/2 c rasins

Combine margarine, sugar and slightly beaten eggs. Add remaining
ingredients. Mix well and pour into pie shell. Place on trivit or
inverted pie tin in 350 dutch oven. Bake for 30 min. Let stand in
oven about 5 min after removing coals.

Cherry Crisp

2 cans cherry pie filling       2 sticks butter, melted
1 white cake mix                1-3/4 c chopped nuts

Pour pie filling in bottom of oven. Sprinkle cake mix over top
and DO NOT STIR. Top with nuts. Pour melted butter over top. Bake
for about 30 min at 350

Maple Custard Pie

1 c brown sugar                 1-1/2 c scalded milk
1/4 tsp maple extract           2 tbs melted butter
1 tbs cornstarch                1/2 c cold milk
3 beaten eggs                   pinch of salt
2 uncooked pie shells           nutmeg

Makes 2 pies
Into scalded milk, mix sugar, extract and melted butter. Combine
cold milk and cornstarch and mix well. Add to mixture along with
salt and eggs. Beat well. Pour into pie shell. Place on top of
inverted pie tin and bake at 450 for 10 min. Top with nutmeg and
bake another 25 min at 350

Saturday, May 12, 2012

Young Ladies and Gentlemen Listen

Recently I have noticed a lot of the traffic on talk on sex-ting.  I am a father and also I am a heterosexuality male. I do not think you understand the damage of what you are doing to yourselves.

First off if you are under 18 even though it's your body you are still spreading CHILD PORNOGRAPHY. That is unmoral and illegal. Now I know you are thinking what the heck I am just sending this to my boyfriend, but guess what you are not. If you are as young as 13 most of your boyfriends will send it to their friends. If that was bad enough after your or boyfriend breaks up he will send it to everyone he knows or even post it on the internet for revenge.

Now this starts another reaction happening, dirty old men and pedophiles will find these images and seek you out some of the times. I have read and seen these men fly from other city's just to meet you. They will create fake relationships with you and acting as they are near your age or offering you the world money, a safe place, etc. All I can add is Rape, Torture and Death is what is in store for you. Look up the statistics if you want. www.google.com

Don't get me wrong 90% will fall for this just simply out of adolescent angst. It is not your fault you have been tricked and manipulated.

To all you boys and girls your body and mind are special do not get yourself in this situation nothing good can come from it. Use your phone for what it is suppose to do. Make phone calls and text, never send something as important as you body image to anyone. You destroy your own personal value by doing this.

As I have learned along time ago why should I buy the cow when the Milk is free. When anyone can see you and your body online for free your value has just dropped to almost nothing if you are looking for a quality relationship later in life.

-Gary Langston

Young Ladies and Gentlemen Listen

Recently I have noticed a lot of the traffic on talk on sex-ting.  I am a father and also I am a heterosexuality male. I do not think you understand the damage of what you are doing to yourselves.

First off if you are under 18 even though it's your body you are still spreading CHILD PORNOGRAPHY. That is unmoral and illegal. Now I know you are thinking what the heck I am just sending this to my boyfriend, but guess what you are not. If you are as young as 13 most of your boyfriends will send it to their friends. If that was bad enough after your or boyfriend breaks up he will send it to everyone he knows or even post it on the internet for revenge.

Now this starts another reaction happening, dirty old men and pedophiles will find these images and seek you out some of the times. I have read and seen these men fly from other city's just to meet you. They will create fake relationships with you and acting as they are near your age or offering you the world money, a safe place, etc. All I can add is Rape, Torture and Death is what is in store for you. Look up the statistics if you want. www.google.com

Don't get me wrong 90% will fall for this just simply out of adolescent angst. It is not your fault you have been tricked and manipulated.

To all you boys and girls your body and mind are special do not get yourself in this situation nothing good can come from it. Use your phone for what it is suppose to do. Make phone calls and text, never send something as important as you body image to anyone. You destroy your own personal value by doing this.

As I have learned along time ago why should I buy the cow when the Milk is free. When anyone can see you and your body online for free your value has just dropped to almost nothing if you are looking for a quality relationship later in life.

-Gary Langston

Dutch Oven Cooking Recipes (Seafood)


Lobster Chouder

1 lg onion, chopped             1 tomato, seeded, peeled &
chopped
3 green leeks,slivered          2 med carots, peeled, diced
2 c clam juce                   4 tbs flour
5 tbs butter                    1 c oysters
1 c shreaded lobster            3 c lobster shells & tails,
broken up

Saut onion, tomato, leeks, and carrot in 1 tbs of butter until
onion turns clear. Add oyster juice and lobster shells. Bring to
boil, reduce heat and simmer 40 to 45 min. Remove shells and
discard. Remove most of vegetables and set aside. Strain liquid
to remove small bits of shell. Make a rue using 4 tbs butter and
4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid
back into oven, whisk well. Add rest of liquid while stirring
constantly. Bring to a boil stirring occasionally. Add
vegetables, lobster meat and oysters. Simmer 5 to 10 min.
Variation: use clams instead of oysters, add celery or bell
pepper.

Shrimp Etoufee
             
3/4 lb butter                   5 c diced onion (or equil
volume to meat)
1 c parsley, chopped            3 tbs salt
1 tbs Louisianna Hot Sauce      2 tbs lemon juice
4 lb peeled shrimp              2 tbs Worcetershire Sauce

Cook onion in butter until clear. Add parsley, salt, lemon juice,
hot sauce and Worcetershire sauce and simmer 5 min. Add shrimp,
cover and simmer until shrimp turns pink and are done.

Fish Court Bouillon

3 tbs olive oil                 4 c diced onion
1 c celery, chopped             2 c parsley, chopped
3/4 c bell pepper, chopped      3 c green onion, chopped
1 c grated carot                1 tbs minced garlic
2 tbs lemon juice               1 tbs soy sauce
2 tbs Worcetershire Sauce       1 tbs Louisianna Hot Sauce
2 c Chablis Wine                6 tbs salt
4 lb fish, chopped              12 c water

Pour oil in oven and heat. Place onion, celery, peppers, parsley,
green onion and grated carot in and saut until onion starts to
turn clear. Add garlic and lemon juice and stirr and simmer some
more. Add remaining ingredients except water, and stirr and
simmer some more. Pour just enough water to cover mixture. Bring
to boil, reduce heat and cover. Simmer for about 30 min.

Catfish Etoufee
         

2 c court bouillon              4 tbs brown rue
1 c onions, chopped             1 c scallions, chopped (including
1/2 c celery, chopped             some of the green topps)
1/2 c bell pepper               1 tsp minced garlic
1 can (1 lb) tomatoes, drained  4 c cooked rice
  and coarsely chopped          2 lemon slices, 1/4" thick
1 tbs worcestershire sauce      1 bay leaf
1/4 tsp thyme                   1 tsp black pepper
2 tsp salt                      2 lb catfish cut into 1" chunks
1/2 c parsley, chopped

If rue is not fresh, warm over low heat stirring frequently. Add
onions, scallions, celery, green pepper and garlic. Cook 5 min,
stirring often, until soft but not brown. Add court bouillon
stirring constantly. Add tomatoes, lemon, and seasonings. Reduce
heat and simmer, partially covered, 30 min. Add catfish and
parsly, stirr gently to poisten fish evenly. Simmer partially
covered and without stirring, 10 min. Taste for seasoning. Serve
immediatly.

Scallop Gumbo

2 lb small scallops             2 lb fresh ocra, sliced 1/4"
slices
2 med onions, chopped           2 med bell peppers, chopped
1/2 c celery, chopped           4 tbs cooking oil
3 tbs flour                     3 med tomatoes, cut up
2 cloves garlic, minced         salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown,
stirring often. Add onion, bell pepper, and garlic. Slowly stir
in 1 quart of waer. Add salt and pepper to taste. Add cut-up
tomatoes, ocra and celery. Cover and cook about 30 min, until
vedetables are done. Add scallops and simmer an additional 6 min.



Dutch Oven Cooking Recipes (Seafood)


Lobster Chouder

1 lg onion, chopped             1 tomato, seeded, peeled &
chopped
3 green leeks,slivered          2 med carots, peeled, diced
2 c clam juce                   4 tbs flour
5 tbs butter                    1 c oysters
1 c shreaded lobster            3 c lobster shells & tails,
broken up

Saut onion, tomato, leeks, and carrot in 1 tbs of butter until
onion turns clear. Add oyster juice and lobster shells. Bring to
boil, reduce heat and simmer 40 to 45 min. Remove shells and
discard. Remove most of vegetables and set aside. Strain liquid
to remove small bits of shell. Make a rue using 4 tbs butter and
4 tbs flour. Cook until it turns light brown. Pour 1/2 of liquid
back into oven, whisk well. Add rest of liquid while stirring
constantly. Bring to a boil stirring occasionally. Add
vegetables, lobster meat and oysters. Simmer 5 to 10 min.
Variation: use clams instead of oysters, add celery or bell
pepper.

Shrimp Etoufee
             
3/4 lb butter                   5 c diced onion (or equil
volume to meat)
1 c parsley, chopped            3 tbs salt
1 tbs Louisianna Hot Sauce      2 tbs lemon juice
4 lb peeled shrimp              2 tbs Worcetershire Sauce

Cook onion in butter until clear. Add parsley, salt, lemon juice,
hot sauce and Worcetershire sauce and simmer 5 min. Add shrimp,
cover and simmer until shrimp turns pink and are done.

Fish Court Bouillon

3 tbs olive oil                 4 c diced onion
1 c celery, chopped             2 c parsley, chopped
3/4 c bell pepper, chopped      3 c green onion, chopped
1 c grated carot                1 tbs minced garlic
2 tbs lemon juice               1 tbs soy sauce
2 tbs Worcetershire Sauce       1 tbs Louisianna Hot Sauce
2 c Chablis Wine                6 tbs salt
4 lb fish, chopped              12 c water

Pour oil in oven and heat. Place onion, celery, peppers, parsley,
green onion and grated carot in and saut until onion starts to
turn clear. Add garlic and lemon juice and stirr and simmer some
more. Add remaining ingredients except water, and stirr and
simmer some more. Pour just enough water to cover mixture. Bring
to boil, reduce heat and cover. Simmer for about 30 min.

Catfish Etoufee
         

2 c court bouillon              4 tbs brown rue
1 c onions, chopped             1 c scallions, chopped (including
1/2 c celery, chopped             some of the green topps)
1/2 c bell pepper               1 tsp minced garlic
1 can (1 lb) tomatoes, drained  4 c cooked rice
  and coarsely chopped          2 lemon slices, 1/4" thick
1 tbs worcestershire sauce      1 bay leaf
1/4 tsp thyme                   1 tsp black pepper
2 tsp salt                      2 lb catfish cut into 1" chunks
1/2 c parsley, chopped

If rue is not fresh, warm over low heat stirring frequently. Add
onions, scallions, celery, green pepper and garlic. Cook 5 min,
stirring often, until soft but not brown. Add court bouillon
stirring constantly. Add tomatoes, lemon, and seasonings. Reduce
heat and simmer, partially covered, 30 min. Add catfish and
parsly, stirr gently to poisten fish evenly. Simmer partially
covered and without stirring, 10 min. Taste for seasoning. Serve
immediatly.

Scallop Gumbo

2 lb small scallops             2 lb fresh ocra, sliced 1/4"
slices
2 med onions, chopped           2 med bell peppers, chopped
1/2 c celery, chopped           4 tbs cooking oil
3 tbs flour                     3 med tomatoes, cut up
2 cloves garlic, minced         salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown,
stirring often. Add onion, bell pepper, and garlic. Slowly stir
in 1 quart of waer. Add salt and pepper to taste. Add cut-up
tomatoes, ocra and celery. Cover and cook about 30 min, until
vedetables are done. Add scallops and simmer an additional 6 min.



Friday, May 11, 2012

Dutch Oven Cooking Recipes (Veggies and Soups)

Mike's Broccoli Pie

2 10 oz pkg Chopped Broccoli    3 c Shredded Chedder Cheese
2/3 c Chopped onion             1 1/3 c milk
3 eggs                          3/4 c Bisquick
3/4 tsp Salt                    1/4 tsp white pepper

Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs,
milk, bisquick, salt and pepper until smooth. Pour into oven.
Bake until toothpic comes out clean, 25-30 min at 400. Top with
remaining cheese and melt, 1-2 min longer.

Ham & Potatoes Au Gratin

1-1/2 c Cooked Ham, Diced       2 c Milk
3 c Potatoes, Diced             Seasoned Salt and Pepper
4 tbs Margarine                 1/2 c Grated Cheese
1 onion, minced                 2 tbs Fine bread crumbs
3 tbs Flour

Melt margarine and saute' onion. Blend in flour to make a light
rue. Gradually add milk and cook; stirring until thickened. Add
pepper and seasoned salt. Pour over ham and potatoes in dutch
oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for
20 min.

Old Fashioned Macaroni and Cheese

8 oz macaroni                   8 oz sour cream
2 c cottage cheese              8 oz cream cheese
1 sm onion, chopped             salt & pepper
8 oz sharp chedded cheese

Prepair macaroni according to package instructions. Mix all
ingredients together and place in pan. Put pan in 350 dutch oven
for 30 min or until cheese is melted and bubbly.
By Rosie Higher, Ft Walton Beach, Fl

                            Asparagus Tart

1 precooked pie shell           1 c Shredded Chedder cheese
1 lb asparagus, trimmed, cut    3 tbs red pepper strips
  1-1/2", cooked tender-crisp   2 tbs cornstarch
1/2 tsp salt                    Pinch of pepper
1-1/2 c half-&-half             3 eggs, slightly beaten
1/4 c grated parmesan cheese

Line shell with cheese. Top woth asparagus and pepper strips. In
medium bowl combine cornstarch, salt and pepper. Gradually stir
in half and half until smooth. Stir in eggs and parmeasan until
well blended. Pour into pastry shell. Bake in 375 oven 35 to 40
min or until knife inserted in center comes out clean. Let stand
for 5 to 10 min before serving.

Beef-Vegetable Soup

2 beef soup bones               7 c water
1-1/2 lb stew beef, 1" cubes    1-1/2 tsp salt
1 tsp pepper                    4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper                1/2 smapp cabbage, coarsely
chopped
1 (17oz) can whole kernel corn  1 (15oz) can English peas

Drain corn and peas reserving liquid. Add liquid, water and bones
in large dutch oven, bring to a boil. Cover, reduce heat and
simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer
1 hour more. Add all except corn and peas, cover and simmer 40
min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2
quarts

Cowboy Soup

Potato chunks                   1 can peas
1 lb ground beef                1 can green beans
1 med onion                     1 can baked beans
Chili powder                    1 can tomato soup
1 can corn                      1 can tomatoes
Bay leaf                        nutmeg,salt, pepper

Brown ground beef and onion together. Add all except seasonings.
Do not drain vegetables. Cook until potatoes are done. Add
seasonings and cook 30 min.

Potatoes and Broth

2 lb new potatoes, well washed  6 c water
6 beef broth cubes

Heat water to boiling and add cubes to form cube. Place potatoes
in broth and simmer 45 min or until potatoes are done. Serve as a
soup with a potato.

Dutch Oven Cooking Recipes (Veggies and Soups)

Mike's Broccoli Pie

2 10 oz pkg Chopped Broccoli    3 c Shredded Chedder Cheese
2/3 c Chopped onion             1 1/3 c milk
3 eggs                          3/4 c Bisquick
3/4 tsp Salt                    1/4 tsp white pepper

Mix broccoli, 2 c of cheese, and onion in dutch oven. Beat eggs,
milk, bisquick, salt and pepper until smooth. Pour into oven.
Bake until toothpic comes out clean, 25-30 min at 400. Top with
remaining cheese and melt, 1-2 min longer.

Ham & Potatoes Au Gratin

1-1/2 c Cooked Ham, Diced       2 c Milk
3 c Potatoes, Diced             Seasoned Salt and Pepper
4 tbs Margarine                 1/2 c Grated Cheese
1 onion, minced                 2 tbs Fine bread crumbs
3 tbs Flour

Melt margarine and saute' onion. Blend in flour to make a light
rue. Gradually add milk and cook; stirring until thickened. Add
pepper and seasoned salt. Pour over ham and potatoes in dutch
oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for
20 min.

Old Fashioned Macaroni and Cheese

8 oz macaroni                   8 oz sour cream
2 c cottage cheese              8 oz cream cheese
1 sm onion, chopped             salt & pepper
8 oz sharp chedded cheese

Prepair macaroni according to package instructions. Mix all
ingredients together and place in pan. Put pan in 350 dutch oven
for 30 min or until cheese is melted and bubbly.
By Rosie Higher, Ft Walton Beach, Fl

                            Asparagus Tart

1 precooked pie shell           1 c Shredded Chedder cheese
1 lb asparagus, trimmed, cut    3 tbs red pepper strips
  1-1/2", cooked tender-crisp   2 tbs cornstarch
1/2 tsp salt                    Pinch of pepper
1-1/2 c half-&-half             3 eggs, slightly beaten
1/4 c grated parmesan cheese

Line shell with cheese. Top woth asparagus and pepper strips. In
medium bowl combine cornstarch, salt and pepper. Gradually stir
in half and half until smooth. Stir in eggs and parmeasan until
well blended. Pour into pastry shell. Bake in 375 oven 35 to 40
min or until knife inserted in center comes out clean. Let stand
for 5 to 10 min before serving.

Beef-Vegetable Soup

2 beef soup bones               7 c water
1-1/2 lb stew beef, 1" cubes    1-1/2 tsp salt
1 tsp pepper                    4 med potatoes, cubed
4 med carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 hot red pepper                1/2 smapp cabbage, coarsely
chopped
1 (17oz) can whole kernel corn  1 (15oz) can English peas

Drain corn and peas reserving liquid. Add liquid, water and bones
in large dutch oven, bring to a boil. Cover, reduce heat and
simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer
1 hour more. Add all except corn and peas, cover and simmer 40
min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2
quarts

Cowboy Soup

Potato chunks                   1 can peas
1 lb ground beef                1 can green beans
1 med onion                     1 can baked beans
Chili powder                    1 can tomato soup
1 can corn                      1 can tomatoes
Bay leaf                        nutmeg,salt, pepper

Brown ground beef and onion together. Add all except seasonings.
Do not drain vegetables. Cook until potatoes are done. Add
seasonings and cook 30 min.

Potatoes and Broth

2 lb new potatoes, well washed  6 c water
6 beef broth cubes

Heat water to boiling and add cubes to form cube. Place potatoes
in broth and simmer 45 min or until potatoes are done. Serve as a
soup with a potato.

Dutch Oven Cooking Recipes (Pork)

Barger Pork Chops

1 c Soy Sauce                   1 tsp Garlic Salt
1/2 c Brown sugar               1 tsp Molassas
1/2 c Sherry                    Family pkg Pork Chops (8)
2 tsp Cinnamon

Combine all except pork chopw for a marinade. Pour over chops and
marinate overnight in refrigrator. Place chops about 6"-8" above
fire. Turn frequently and baiste with marinade while cooking.
Done in 35 to 45 min.

Pork Chops & Garden Vegetables

6 (1" thick) pork chops         3 tbs butter, melted
3 carrots, cut 1/2" slices      1-1/2 c fresh green beans,cut
1" lengths
3 sm potatoes,peeled, 1/2" cubes  1 tsp basil
6 (1/4 oz) instant onion soup mix 2 c water

Brown chops on both sides in butter in bottom of oven, drain.
Place vegetables in bottom of oven and replace chops on top.
Combine dry soup mix and water, mixing well. Pour over chops and
bring to a boil. Cover and reduce heat, simmer 45 min or until
chops are tender

Northshore Jampalaya

1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2"
slices
1/4 c vegetable oil             1/4 c all-purpose flour
1 c chopped onion               1 c chopped celery
1 bunch green onions, chopped   4 cloves garlic, minced
1 tbs chopped parsley           1 (8oz) can tomato sauce
1 tsp garlic salt               1/2 tsp pepper
1/2 tsp Hungarian paprika       1/2 tsp dried thyme
1/4 tsp red pepper              6 c uncooked rice

Cook sausage and pork until browned; drain well. Set aside. Cook
rice according to package and set aside. Heat oil in dutch oven,
add oil and cook over medium-high heat stirring constantly, until
rue turns dark brown. Stir in onion, celery, 1/2 of green onion,
garlic and parsley. Cook over medium heat 10 min stirring
frequently. Add tomato sauce and seasonings. Reduce heat and
simmer 5 min, stirring occasionally. Stir in meat and remaining
green onions. Cook until thoroughly heated. Add cooked rice and
mix well. Simmer 5 min covered.

Green Chili

2 lb lean pork                  2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped         1/2 c Ortega Green Chilis
6 cloves garlic, minced         3 tbs jalapino pepper sauce

Brown pork in a dab of oil. Add remaining ingredients and mix
well. Add 1-2 cups water. Cover and simmer 45min to 1 hour. If it
is too thin, remove cover and continue to simmer until thickened.


Texas Pork Roast

1 small leg of pork             2 tbs lemon juice
1 tsp salt                      dash of tobasco sauce
pepper to taste                 1 c melted cinnamon-flavored
1/8 tsp allspice                  or plain apple jelly
1 tsp chili powder              1 tbs worcestershire sauce
1-1/4 c chili sauce

Place pork in oven and sprinkle with mixture of salt, pepper,
allspice and chili powder. Combine remaining ingredients, and
spread evenly on pork. Roast at 350 for 30 min per pound. Baste
frequently with well seasoned drippings in the pan. Serves 14-16.


 Ham & Chicken  la King

1-1/2 c baked ham, 1/2" cubes   3 tbs flour
1/2 c cooked chicken, 1/2" cubes  1 c hot chicken stock
1 c sliced mushrooms              or liquid from mushrooms
1 c light sour cream            salt
1 lg green pepper, chopped      ground pepper
3 tbs butter                    1 lg pimiento cut in small
squares

Saut mushrooms and green pepper in butter; remove to a hot
platter. Add flour to the oven and blend well. Gradually stir in
hot stock, cream, salt and pepper. Place over low heat and simmer
for about 10 min. Keep hot. Combine chicken, ham, mushroom
mixture and pipiento, and add to the sauce. Heat thoroughly.
Serves 8 to 10.

Red-Hots with Kidney Beans

1 lb frankurters                1 tbs lemon juice
2 slices bacon, chopped         1 tbs worcestershire sauce
1/4 c chopped onion             1 tbs brown sugar
1 (8oz) can tomato sauce        1 tsp salt
1 can kidney beans              1/2 tsp shili powder
1/4 c catsup                    1/8 tsp garlic salt

Fry bacon bits in oven over low flame until crisp. Remove and
reserve bits. Saut onions in bacon fat until light brown. Add
tomato sauce into which flour has been blended. Cook until
slightly thickened, stirring constantly. Add kidney beans and
bean liquid. Blend together liquid and dry seasonings seperately;
then combine them and stir thoroughly into bean mixture. Cover
and simmer 15 min. Cut frankfurters into 1" pieces. Add to beans,
cover and cook for 8 min longer. Sprinkle with bacon bits.

Dutch Oven Cooking Recipes (Pork)

Barger Pork Chops

1 c Soy Sauce                   1 tsp Garlic Salt
1/2 c Brown sugar               1 tsp Molassas
1/2 c Sherry                    Family pkg Pork Chops (8)
2 tsp Cinnamon

Combine all except pork chopw for a marinade. Pour over chops and
marinate overnight in refrigrator. Place chops about 6"-8" above
fire. Turn frequently and baiste with marinade while cooking.
Done in 35 to 45 min.

Pork Chops & Garden Vegetables

6 (1" thick) pork chops         3 tbs butter, melted
3 carrots, cut 1/2" slices      1-1/2 c fresh green beans,cut
1" lengths
3 sm potatoes,peeled, 1/2" cubes  1 tsp basil
6 (1/4 oz) instant onion soup mix 2 c water

Brown chops on both sides in butter in bottom of oven, drain.
Place vegetables in bottom of oven and replace chops on top.
Combine dry soup mix and water, mixing well. Pour over chops and
bring to a boil. Cover and reduce heat, simmer 45 min or until
chops are tender

Northshore Jampalaya

1/2 lb pork tenderloin, chopped 1/2 lb smoked sausage, 1/2"
slices
1/4 c vegetable oil             1/4 c all-purpose flour
1 c chopped onion               1 c chopped celery
1 bunch green onions, chopped   4 cloves garlic, minced
1 tbs chopped parsley           1 (8oz) can tomato sauce
1 tsp garlic salt               1/2 tsp pepper
1/2 tsp Hungarian paprika       1/2 tsp dried thyme
1/4 tsp red pepper              6 c uncooked rice

Cook sausage and pork until browned; drain well. Set aside. Cook
rice according to package and set aside. Heat oil in dutch oven,
add oil and cook over medium-high heat stirring constantly, until
rue turns dark brown. Stir in onion, celery, 1/2 of green onion,
garlic and parsley. Cook over medium heat 10 min stirring
frequently. Add tomato sauce and seasonings. Reduce heat and
simmer 5 min, stirring occasionally. Stir in meat and remaining
green onions. Cook until thoroughly heated. Add cooked rice and
mix well. Simmer 5 min covered.

Green Chili

2 lb lean pork                  2 stalks of celery, chopped 1/2"
2 med tomatoes, chopped         1/2 c Ortega Green Chilis
6 cloves garlic, minced         3 tbs jalapino pepper sauce

Brown pork in a dab of oil. Add remaining ingredients and mix
well. Add 1-2 cups water. Cover and simmer 45min to 1 hour. If it
is too thin, remove cover and continue to simmer until thickened.


Texas Pork Roast

1 small leg of pork             2 tbs lemon juice
1 tsp salt                      dash of tobasco sauce
pepper to taste                 1 c melted cinnamon-flavored
1/8 tsp allspice                  or plain apple jelly
1 tsp chili powder              1 tbs worcestershire sauce
1-1/4 c chili sauce

Place pork in oven and sprinkle with mixture of salt, pepper,
allspice and chili powder. Combine remaining ingredients, and
spread evenly on pork. Roast at 350 for 30 min per pound. Baste
frequently with well seasoned drippings in the pan. Serves 14-16.


 Ham & Chicken  la King

1-1/2 c baked ham, 1/2" cubes   3 tbs flour
1/2 c cooked chicken, 1/2" cubes  1 c hot chicken stock
1 c sliced mushrooms              or liquid from mushrooms
1 c light sour cream            salt
1 lg green pepper, chopped      ground pepper
3 tbs butter                    1 lg pimiento cut in small
squares

Saut mushrooms and green pepper in butter; remove to a hot
platter. Add flour to the oven and blend well. Gradually stir in
hot stock, cream, salt and pepper. Place over low heat and simmer
for about 10 min. Keep hot. Combine chicken, ham, mushroom
mixture and pipiento, and add to the sauce. Heat thoroughly.
Serves 8 to 10.

Red-Hots with Kidney Beans

1 lb frankurters                1 tbs lemon juice
2 slices bacon, chopped         1 tbs worcestershire sauce
1/4 c chopped onion             1 tbs brown sugar
1 (8oz) can tomato sauce        1 tsp salt
1 can kidney beans              1/2 tsp shili powder
1/4 c catsup                    1/8 tsp garlic salt

Fry bacon bits in oven over low flame until crisp. Remove and
reserve bits. Saut onions in bacon fat until light brown. Add
tomato sauce into which flour has been blended. Cook until
slightly thickened, stirring constantly. Add kidney beans and
bean liquid. Blend together liquid and dry seasonings seperately;
then combine them and stir thoroughly into bean mixture. Cover
and simmer 15 min. Cut frankfurters into 1" pieces. Add to beans,
cover and cook for 8 min longer. Sprinkle with bacon bits.

Dutch Oven Cooking Recipes (Chicken)


Chicken Pot Pie

3-3-1/2 lb Chicken              Chopped parsley
2-1/2 tsp salt                  4 hard-boiled eggs, cut into
wedges
1 stalk of celery, chopped      1 med onion, chopped
1/2 tsp saffron                 4 med potatoes, peeled, cut
4 stalks celery, thinly sliced  1/4 tsp pepper

Dough:
2 c sifted flour                2 eggs
1/2 tsp salt                    4-6 tbs water

Place chicken in dutch oven, add salt, pepper, celery, onion and
saffron. Add water to almost cover chicken. Bring to a boil,
reduce heat, cover and simmer about 1 hour or until the chicken
is tender. Do not overcook. Remove the chicken from the brothTo
make dough, place the flour into a mixing bowl. Make a well in
the center of the flour and add the eggs and salt. Gradually work
eggs into the flour, adding only enough water to make a soft but
not sticky dough. Knead five minures. Cover the dough with clean
cloth and let rest 30 minutes. Divide the dough in half and roll
out each as thinly as possible into a 15" square and cut each
square into 2" squares with a sharp knife. Add potatoes and
celery to the broth, simmer 25 min. until vegetables are tender.
Taste the broth and add more salt or pepper if needed. Add the
chicken pieces and bring to boil. Slide the squares of dough into
the broth, a few at a time, pushing them down gently. Cover ans
simmer 20 min. Ladle the pot pie into large soup bowls and
garnish with chopped parsley and the wedges of hard cooked eggs.

Festive Chicken Bake

1/4 c flour                     2/3 c light molasses
1 tsp salt                      1/4 tsp pepper
2-1/2-3 lb frier chicken        1 tbs prepared mustard
2 tbs oil                       1 tbs cider vinegar
1 can (8 oz) Sliced pineapple   1 can (16 oz) sweet potatoes,
drained

Combine flour, salt and pepper. Coat chicken pieces in flour
mixture. Brown in hot oil. Drain pineapple, reserving juice.
Combine juice, molasses, mustard, and vineager, mix well. Place
chicken in dutch oven, arrange potatoes arround chicken. Brush
with half of the sauce. Cover and bake at 350 for 30 minutes. Top
with pineapple, brush with remaining sauce, cook 30 min more.


Duck with Sourkraut

2 qt Sourkraut                  2 med onion, quartered
3 tbs brown sugar               salt
pepper                          1 c water
1 whole game duck

Bake duck in 375 oven for 25 to 30 min. Pour sourkraut, water,
onions, brown sugar, salt and pepper over duck and stirr well.
Simmer for 1-1/2 hours. Good served with mashed potatoes.

Baked Chicken with Cheese

8 chicken breasts, deboned      6 tbs peanut oil
2 tbs lemon juice               2 tbs thyme
salt                            pepper
8 slices of boiled ham          8 slices of cheese
8 slices of tomato

Cut foil into 12" squares, place chicken in center. Combine oil,
lemon juice, thyme and mix well. Spoon over breasts. Seal foil
well and place in 350 dutch oven. Bake 30 min. Open foil and
place one slice ham, cheese and tomato over each breast. Bake
open for 3 to 5 min. Remove from foil and place on serving
platter.

Chicken Gumbo

2 lb chicken breasts, 1" cubes  2 lb fresh ocra, sliced 1/4"
slices
2 med onions, chopped           2 med bell peppers, chopped
1/2 c celery, chopped           4 tbs cooking oil
3 tbs flour                     3 med tomatoes, cut up
2 cloves garlic, minced         salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown,
stirring often. Add onion, bell pepper, and garlic. Slowly stir
in 1 quart of waer. Add salt and pepper to taste. Add cut-up
tomatoes, ocra and celery. Cover and cook about 30 min, until
vedetables are done. Add chicken and simmer an additional 6 min.



Dutch Oven Cooking Recipes (Chicken)


Chicken Pot Pie

3-3-1/2 lb Chicken              Chopped parsley
2-1/2 tsp salt                  4 hard-boiled eggs, cut into
wedges
1 stalk of celery, chopped      1 med onion, chopped
1/2 tsp saffron                 4 med potatoes, peeled, cut
4 stalks celery, thinly sliced  1/4 tsp pepper

Dough:
2 c sifted flour                2 eggs
1/2 tsp salt                    4-6 tbs water

Place chicken in dutch oven, add salt, pepper, celery, onion and
saffron. Add water to almost cover chicken. Bring to a boil,
reduce heat, cover and simmer about 1 hour or until the chicken
is tender. Do not overcook. Remove the chicken from the brothTo
make dough, place the flour into a mixing bowl. Make a well in
the center of the flour and add the eggs and salt. Gradually work
eggs into the flour, adding only enough water to make a soft but
not sticky dough. Knead five minures. Cover the dough with clean
cloth and let rest 30 minutes. Divide the dough in half and roll
out each as thinly as possible into a 15" square and cut each
square into 2" squares with a sharp knife. Add potatoes and
celery to the broth, simmer 25 min. until vegetables are tender.
Taste the broth and add more salt or pepper if needed. Add the
chicken pieces and bring to boil. Slide the squares of dough into
the broth, a few at a time, pushing them down gently. Cover ans
simmer 20 min. Ladle the pot pie into large soup bowls and
garnish with chopped parsley and the wedges of hard cooked eggs.

Festive Chicken Bake

1/4 c flour                     2/3 c light molasses
1 tsp salt                      1/4 tsp pepper
2-1/2-3 lb frier chicken        1 tbs prepared mustard
2 tbs oil                       1 tbs cider vinegar
1 can (8 oz) Sliced pineapple   1 can (16 oz) sweet potatoes,
drained

Combine flour, salt and pepper. Coat chicken pieces in flour
mixture. Brown in hot oil. Drain pineapple, reserving juice.
Combine juice, molasses, mustard, and vineager, mix well. Place
chicken in dutch oven, arrange potatoes arround chicken. Brush
with half of the sauce. Cover and bake at 350 for 30 minutes. Top
with pineapple, brush with remaining sauce, cook 30 min more.


Duck with Sourkraut

2 qt Sourkraut                  2 med onion, quartered
3 tbs brown sugar               salt
pepper                          1 c water
1 whole game duck

Bake duck in 375 oven for 25 to 30 min. Pour sourkraut, water,
onions, brown sugar, salt and pepper over duck and stirr well.
Simmer for 1-1/2 hours. Good served with mashed potatoes.

Baked Chicken with Cheese

8 chicken breasts, deboned      6 tbs peanut oil
2 tbs lemon juice               2 tbs thyme
salt                            pepper
8 slices of boiled ham          8 slices of cheese
8 slices of tomato

Cut foil into 12" squares, place chicken in center. Combine oil,
lemon juice, thyme and mix well. Spoon over breasts. Seal foil
well and place in 350 dutch oven. Bake 30 min. Open foil and
place one slice ham, cheese and tomato over each breast. Bake
open for 3 to 5 min. Remove from foil and place on serving
platter.

Chicken Gumbo

2 lb chicken breasts, 1" cubes  2 lb fresh ocra, sliced 1/4"
slices
2 med onions, chopped           2 med bell peppers, chopped
1/2 c celery, chopped           4 tbs cooking oil
3 tbs flour                     3 med tomatoes, cut up
2 cloves garlic, minced         salt & pepper to taste

Prepare a rue with cooking oil and flour. Cook until brown,
stirring often. Add onion, bell pepper, and garlic. Slowly stir
in 1 quart of waer. Add salt and pepper to taste. Add cut-up
tomatoes, ocra and celery. Cover and cook about 30 min, until
vedetables are done. Add chicken and simmer an additional 6 min.



Basic First Aid Kit

1 elastic-roll bandage
Aspirin or ibuprofen
Adhesive tape
Alcohol swabs
Antacid
Antihistamine
Antiseptic ointment
Adhesive bandages, assorted sizes
Bug repellent
Bulb irrigating syringe
Butterfly bandages
Chemical heat and cold packs
Dry-wash pads or wipes
Diarrhea medicine
Gauze pads
Hydrocortisone cream (soothes allergic skin)
Mirror, small and unbreakable
Moleskin, 1 or 2 packets
Cotton swab, sterile, packaged in pairs
Safety pins
Scissors (Swiss Army Pen Knife has scissors, small blade and nail file)
Sunscreen
Triangular bandage
Tweezers

Inspect the contents before every trip and make sure the tools are clean and supplies in good condition. Replace expired medicines and add items you wished you had brought on the last trip. Make sure the container is durable and waterproof and stow it in an accessible compartment of your backpack.


Basic First Aid Kit

1 elastic-roll bandage
Aspirin or ibuprofen
Adhesive tape
Alcohol swabs
Antacid
Antihistamine
Antiseptic ointment
Adhesive bandages, assorted sizes
Bug repellent
Bulb irrigating syringe
Butterfly bandages
Chemical heat and cold packs
Dry-wash pads or wipes
Diarrhea medicine
Gauze pads
Hydrocortisone cream (soothes allergic skin)
Mirror, small and unbreakable
Moleskin, 1 or 2 packets
Cotton swab, sterile, packaged in pairs
Safety pins
Scissors (Swiss Army Pen Knife has scissors, small blade and nail file)
Sunscreen
Triangular bandage
Tweezers

Inspect the contents before every trip and make sure the tools are clean and supplies in good condition. Replace expired medicines and add items you wished you had brought on the last trip. Make sure the container is durable and waterproof and stow it in an accessible compartment of your backpack.