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KEEP THE UTENSILS IN THE RIGHT PLACE

Dutch Oven Large pot, often with legs,
and rimmed lid to hold coals for cooking
with heat on top and underneath the Dutch
Oven.

SkiIIet Shallow pan in various sizes. Used
for frying and sautéing. Coals underneath.

Spider a frying pan with legs or feet, or
a trivet or tripod used to support a pot/pan.

Pots Various sizes of deep pots with lids
used for boiling or cooking over the flames
hanging from the lug over the fire.

Trivet Small iron pieces on legs of
different heights and sizes used to lift the
pots/skillets without legs above the coals.

GriddIe A flat iron piece with large hanger
used for grilling over the fire.

SpatuIa Flat rectangular iron piece with
long handle used to turn food on a griddle
or in a skillet.

KEEP THE TYPES OF COOKING ALWAYS IN
YOUR MIND

Baking Breads, cakes, cookies, pies etc
in a Dutch Oven with coals on top
and underneath.

Frying Meats or vegetables needing to be
cooked in a skillet above the coals.

BoiIing Soups and vegetables and some
meats cooked in a hanging pot over
the fire.

Steaming Vegetables, puddings and
custards cooked in a small pan set
over another pan with boiling water.

Baking and frying are cooked with hot
coals always needing a fresh supply
of coals to replenish the heat.

Boiling and roasting are generally over the
open fire, with meat roasting on a spit
stretched across uprights to hold the
meat above the fire.



KEEP THE RECIPES IN A SAFE PLACE
NEARBY

A. Roasted Rosemary Chicken
B. Sauteed Potatoes and onions
C. Corn Bread
D. Pinto Beans
E. Apple Pie


KEEP HERBS HANDY
A. Rosemary
B. Thyme
C. Oregano
D. Sage
E. Parsley
F. Cilantro
G. Mint
H. Garlic
Ì. Garlic or onion chives


KEEP THE STEPS OF HEARTH OR OPEN
FIRE COOKING IN PROPER ORDER
A. Get the fire going at least an hour
before cooking, using dry seasoned
Pinto Beans

1. Saute in a little bacon fat ½ onion and
2 - 3 cloves garlic
2. Add and cover 1 lb dry pinto beans in
water
3. After boil is reached, add salt and chili
powder (about 2 tblsps)
4. Cook 1 hour or more
5. Garnish with fresh cilantro and
chopped onion
AppIe Crisp

8 Granny Smith or tart apples
2 Tbs flour
½ - ¾ cup sugar depending on tartness of
apples
1 tsp cinnamon
Pinch of nutmeg and/or cloves

Stir apples, flour and spices together and
pour into an uncooked pastry shell. To make
crumb crust, cut ¼ cup butter with 1 cup
flour and 1/3 cup brown sugar. Sprinkle on
top of apples. Bake pie at 350 degrees for
up to an hour (until it bubbles).
Roast Chicken with Lemon and Thyme

3 Tblsp minced fresh thyme
Rosemary
2 Tblsp. olive oil
5 garlic cloves, chopped
1 7 lb roasting chicken
1 lemon, quartered

Wash chicken and dry. Rub with 1 Tblsp garlic-
thyme and rosemary oil. Sprinkle with salt and
pepper. Place lemon in cavity of chicken. Tie
with string. Roast in Dutch Oven.
Homefried Potatoes

3 or 4 red potatoes sliced thinly (Leave skins
on)
½ to 1 onion-sliced thinly.
Butter or oil.

Saute onions and potatoes together in skillet
on low to medium heat. Turn often and don't
cook too quickly or they will burn. (Use lid to
help potatoes get tender more quickly.) Add
salt and pepper and any herb for more
seasoning. (Thyme, rosemary, etc)
wood. Oak, pecan, mesquite, hickory
are the better woods for cooking
B. Make sure you have the proper
cooking utensils available for the
menu you have chosen. (ie if you
want to roast a chicken in a Dutch
Oven, a skillet won't work.)
C. Preheat pots by standing them near
the fire.
D. Prepare items which take the longest
to cook such as cakes, pies, and
breads first.
E. Then prepare the items which take
less time, such as vegetables.
F. Finally prepare food which only takes
a few minutes of cooking over the
open fire, such as sautéed onions.

KEEP SAFETY FOREMOST IN YOUR MIND
AT ALL TIMES.
A. Always be extremely cautious around
the open fire pit.
B. Use protective gloves to move pots
or to stir or remove pans from baking
in the Dutch Oven.
C. Have fire extinguisher available
nearby.
D. Make sure the fire is completely
extinguished before vacating the pit
area.


KEEP UTENSILS PROPERLY CLEANED AND
STORED WHEN NOT IN USE
A. Clean but do not scrub iron
cookware.
B. Dry immediately to avoid any rusting.
Log Cabin Cornbread

1 cup cornmeal
1 cup flour
2 Tblsp sugar
3 tsp baking powder
1 tsp salt
1 cup milk
¼ cup shortening (melted)
1 egg

Mix dry ingredients. Melt shortening in small
frying pan. Mix milk and egg and add
melted shortening.. Combine all, stir briefly
and pour into hot greased skillet (Grease
with butter)

Bake in skillet until browned with coals on
top and underneath the Dutch oven or bake
in 375 degree oven for 20-25 minutes.

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