Teardrops n Tiny Travel Trailers

Thanks to a great idea (from Amy), I'd like start working on a "Hoosier Chapter" cook book.
As we have gatherings (Past and future) you should list your favorite recipes so we can put them in a Cook Book.

Try to remember to group them by gathering (if you can) so we can all remember where we enjoyed the particular food.

You can list them here and they will be copied to a master file for use in putting the book together.

Here's my first entry:
Wild Irish Stew- Salamonie 2008
1/2 lb ground beef
1/4 cup cooked, canned tomatoes
1 Tbls fat
salt & pepper
1 medium onion chopped
1/2 tsp Chili powder
1/2 cup shredded cabbage
1 cup instant mashed potatoes
1/4 cup diced celery
1 cup red kidney beans
Brown the ground beef in hot fat. Add onion, cabbage, and celery then cook until vegetables are yellow. Add beans, tomatoes, salt, pepper, and chili powder. Add water to cover and simmer 15 minutes.
Prepare the mashed potatoes. Serve stew in bowls and top with mashed potatoes. Serves 2.

This recipe is from a book that my wife got as a shower gift in 1970 called "sauce pans and the single girl". We've used it since we were first married and it's always good to have these simple and tasty recipes to fall back on.

Lazy man's bread .........

Remove frozen bread dough from frozen food case at grocery.

Toss in cooler frozen

To Cook...

Remove wrapper and place 2 well buttered loves in a parchment

paper lined 12 " or larger dutch oven (thanks Kurt)
Place in sun or near campfire but not to close to rise

Ignore until dutch oven lid starts to raise

Place 4 coals under each of the 3 leg and 15 on top

45 minutes to 1 hour bread should start to turn light golden

Test with skewer to be sure bread is no longer doughey in center

Remove all coals and let bread rest in the dutch oven to

finish cooking and to stay warm for serving.

Don't forget to tell 'em it's homemade and serve with lots of butter

If someone has some 'Bugout' recipes (made from things that don't need refrigeration), that would be good, too!

bobhenry wrote:Lazy man's bread .........

Remove frozen bread dough from frozen food case at grocery.

Toss in cooler frozen

To Cook...

Remove wrapper and place 2 well buttered loves in a parchment

paper lined 12 qt or larger dutch oven

Place in sun or near campfire but not to close to rise

Ignore until dutch oven lid starts to raise

Place 4 coals under each of the 3 leg and 15 on top

45 minutes to 1 hour bread should start to turn light golden

Test with skewer to be sure bread is no longer doughey in center

Remove all coals and let bread rest in the dutch oven to

finish cooking and to stay warm for serving.

Don't forget to tell 'em it's homemade and serve with lots of butter

Bob, great bread. Is that a "12 qt" DO or a 12" DO?? Either way it was great. Super French Toast on Sunday also.

BUMP, Bump
Just thought I'd remind anyone that has attended one of our gatherings to let me know what you cooked and the recipe for it, I've got only 3.
If I remember right I ate till I was sorry, as I do at all our gatherings

If you can remember let me know

Scott I made up a pot of this "Polish Hunter Stew". Next gathering will include this one.

Polish Hunter Stew

1 cup chopped bacon
1 pound of boneless pork, cut into small cubes
3 cloves of garlic, minced
3 onions, quartered
12 ounces - Dark Beer
1/2 pound mushrooms, quartered
2 cups beef stock
2 Tablespoons sugar
2 bay leaves
2 cups sauerkraut, rinsed under cold water and drained
3 apples, peeled, cored, and cut into chunks
2 cups canned diced tomatoes, with juice
1 cup diced cooked ham
1 and 1/2 cups Polish sausage, cut into small chunks
salt and pepper to taste

Fry the bacon in a Dutch oven, to render the fat, then toss in the pork chunks, garlic, onions, and mushrooms. Saute until the meat is browned--about 5 minutes.
Pour in the stock, beer, tomatoes with their juice, sugar, bay leaves, sauerkraut, and apples, and bring to a boil. Reduce heat and simmer, covered, for about 2 hours. Stir in the ham and sausage, then cover and cook on medium-low heat for about 30 more minutes.
When ready to serve, remove bay leaves and taste for seasoning. Ladle into bowls and serve with boiled potatoes, a bowl of sour cream. Serve with thick, crusty bread.

Here is my may recipe for those that were at Brown County, This is so good I'll probably do it again.
My Oct was just Ham and beans in a slow cooker nothing to brag about

Cheesy Chicken Italian-o
1 lb. bacon 1/4 cup honey
8 chicken breasts; cut into chunks
2 tsp. ground oregano
3 cloves garlic; minced
2 tsp. basil
1 large yellow onion; sliced
1 1/2 tsp. parsley
6 large tomatoes; diced 1 tsp. salt
1 red bell pepper; cut into chunks
1 tsp. ground black pepper
1 green bell pepper; cut into chunks 3 cups Mozzarella cheese; grated
3 cups Cheddar cheese; grated
(1) 10 3/4 oz. can tomato puree
1/2 cup Parmesan cheese; grated
1/4 cup balsamic vinegar

Heat a 12" Dutch oven using 20-22 briquettes bottom. Slice bacon into 1" strips then add to hot oven and fry until brown. Remove bacon from oven. Remove and reserve all but 2 Tbs. of the bacon grease from the oven. Add chicken and garlic to oven and cook, turning frequently, until juices run clear when chicken is pierced with a fork. Remove chicken from oven and add reserved bacon grease. Line the bottom of the oven with onion slices then put chicken on top of the onion. Add tomatoes, red and green bell pepper. Cover and bake using 12 briquettes bottom and 12-14 briquettes top for 30 minutes.

In a large measuring cup make a sauce with the tomato puree, balsamic vinegar, honey, oregano, basil, parsley, salt, and pepper. Stir to mix well. Sprinkle bacon over top of cooked vegetables then pour sauce over vegetables. Cover and bake another 15 minutes. Sprinkle cheeses over the top. Replace lid and let sit for 15 minutes until cheese is melted.

Serves: 16

So simple, Mmmm now I'm hungry

Here's another one that I made at Turkey Run:
Shrimp and Sausage-Chicken Jambalaya

2 Tablespoons Vegetable or Olive oil
1/2 pound Andouille or “Hot” smoked sausage, cut into 1/2-inch slices
1/2 lb Breakfast Sausage (cubed)
1/2 pound Cooked Chicken- cut into 1-inch cubes
1/2 pound Salad shrimp
1/2 cup Celery, sliced
1 small Onion, chopped
1 small green or Red pepper, chopped
4 clove Garlic, minced
1 (14 oz) can Beef or chicken broth (low Sodium)
(1/2) Can Beer (Darker the Better)
1 (15-ounce) can Diced tomatoes, undrained
1/2 cup Sour Cream
1/4 teaspoon Tabasco or similar pepper sauce (or to taste)
1/4 teaspoon Oregano
1/4 teaspoon Thyme
1/3 cup Cajun seasoning
3/4 cup Uncooked rice

Rue
1/4 cup flour
1/4 cup olive oil

Ready a glass of Merlot or beer (for the cook) - Rue optional

In a large, heavy saucepan or Dutch Oven, heat oil over medium-high heat. Cook Sausage and other meat until well browned. Remove meat and set aside (don't nibble). Sautee the celery, onion, garlic, green pepper in the remaining oil. Cook 5 minutes until veggies get soft, stir frequetly. Stip in broth, tomatoes, beer, bay leaf,and spices. Bring to a boil. Reduce heat and simmer (uncovered) for 10-15 minutes stirring occasionally.
Add rice (don't over do the amount of rice - it will "puff up" as it simmers.) Add shimp (if used) and simmer 5 minutes.

Stir in sour cream, cover and let stand for 10 minutes (or so) Remove the Bay leaf (if you can find it). Get a big bowl and a crusty piece of bread for dipping.

This gets better overnight as the flavors blend together.

Here is the potato casserole from Brown County.

2 Bags frozen Ore-ida potatoes O'Brien.
2 c.grated cheddar cheese.
2 c.grated mozzarella cheese.
1 stick butter or margarine melted.
2 cans cream of chicken soup.
2 c.cooked chicken breast cubed.

Topping:
1/2 stick margarine melted.
4 c. crushed corn flakes.

Mix together all ingredients, except crushed corn flakes and the 1/2 stick margarine, in a large bowl and put in a greased 12" deep dutch oven.Top with the crushed corn flakes after mixing with the 1/2 stick of margarine.

Cook for 1 hour with 10 coals under and 20 on top. Dish should be bubbly and browned on top.

Can't believe there aren't any more recipies from the gatherings.

Come on folks, I know you can cook because I've tasted some of it.

Once a (small) book is put together, we can expand on it and have a memorable listing of "good eats".

Big bump but oh so true,

Kurt...
do you accept recipes from out of chapter?

Most of the time if I'm looking for new recipes I just go to camp-cook or nanny's niche. Both are full of good recipes.

tina

tjx wrote:Kurt...
do you accept recipes from out of chapter?

Most of the time if I'm looking for new recipes I just go to camp-cook or nanny's niche. Both are full of good recipes.

tina

I'm sure we'll accept anything but the idea behind our cook book was to have recipes from "Gathering" dishes tht have been made for our "Pitch-in" dinners.

Tina, we have several members from NW Illinos so don't be bashful about coming to our gatherings.
Here is some informantion on our May gathering.


Thanks for the information.. maybe we'll see you there.

Kurt,

We follow your gatherings and just haven't been able to connect yet.

I believe your May gathering is the weekend of May16-17 and our daughter graduates High school that weekend.

One of these times we will make it.

tina

Tina, sometimes life "trumps fun". Sometimes life "is fun".

Times like that take over everything. Congratulations. I fully understand.
There will be more gatherings to come.... and you know, you're always welcome.