Recipes

Penny stove, hobo stove, canteen cup. What do you use to disinfect water and cook food? Discuss.
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Pointman
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Recipes

Post by Pointman » Mon May 18, 2015 8:24 am

OK, Jeffro. I've searched the outing threads and cannot find that cookie recipe. Can you send me the recipe for that sweet and sour roast stew recipe as well, please? Maybe we can get some activity on "Favorite Recipes" going.

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Re: Recipes

Post by BigJesse » Mon May 18, 2015 6:27 pm

I second this motion.
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Re: Recipes

Post by jeffro » Mon May 18, 2015 9:32 pm

Got to go into the hall in the morning to see if I can catch a job call. I will try to post the recipe for Sweet and Sour Pot Roast before I hit the rack.
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Re: Recipes

Post by jeffro » Mon May 18, 2015 10:04 pm

Dave, the river cookie recipe is on that other site. I gave it a bump to help you find it if it is not on the portal look in the events section under the Sam Houston get together.
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Re: Recipes

Post by saustin1967 » Tue May 19, 2015 8:45 am

Pilgrim

River Cookies
Introduced to me by a bunch of river runners. The recipe was tweaked (made healthier) by the wife of a friend. My wife and I preferred more fruit and a little sweeter. Feel free to adjust to fit your taste or diet needs.
Pilgrim/ Milton (and my wonderful wife, Judy)
1 or 2 sticks of unsalted butter (room temp.) 2 cups of brown sugar (packed)
3 table spoons of honey 1 teaspoon salt
2 table spoons of Cinnamon 1 table spoon vanilla
2 eggs

Cream these ingredients together (that’s mix to us men)

Add the following
1-1/2 cup unbleached all-purpose flour
Mix well.
Add 4 cups old-fashioned rolled oats. Add these one cup at a time until well mixed. This produces a VERY thick batter. (Mix by hand. We burned up a household mixer and almost destroyed a heavy duty counter top commercial mixer.)
Mix in the following;
1/2 cup of Cranberries 1 cup chopped dates
1-1/2 cup chopped pecans 1/2 cup of Cherry flavored cranberries

Preheat the oven to 375 degrees.
Lightly butter the cookie sheets
The wife uses a canning jar lid filled and patted flat to produce uniform cookies
Bake until lightly brown, (about 15 min.). Immediately remove the cookies to wire racks to cool.
Makes approximately 32-36 cookies.
We pack them in a tight container with wax paper between layers and seal tight in tupper ware type carrier. They have lasted for up to a week on the river/trail…….that is if you can ration them out long enough.
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Re: Recipes

Post by jeffro » Tue May 19, 2015 10:32 pm

Sweet and Sour Pot Roast
3lb. Boneless Chuck Roast
1 cup. Chopped onion
15oz. Tomato sauce
1\2 cup. Packed brown sugar
5 tbsp. Worcestershire sauce
3 tbsp Cider vinegar
1 tsp. Salt
4 large. peeled and quartered potatoes
8. peeled carrots

*trim fat and brown roast in hot oil
* place in roaster
* saute onions in 1tbsp of drippings until tender
* add remaining ingredients and stir until sugar dissolves then pour over roast and bake 1 1\2 hours @ 350*
* add vegetables and bake 1-1 1\2 hours more until vegetables are tender
* serve with gravy over meat and vegetables

This recipe is easily adapted from the house kitchen to the dutch oven and that is the lesson of this exercise. There is nothing that can be made in the house that cannot be made in the dutch oven. The only limits of the DO is its volume otherwise in can bake, boil, fry or do anything else you can imagine.
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Re: Recipes

Post by Pointman » Wed May 20, 2015 7:57 am

'preciate the recipes Jeffro. How, exactly, do you adapt to the dutch oven? Do you have to keep adding coals/charcoal for the 1 1/2 hour period or just heat 'em up and forget it?

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Re: Recipes

Post by jeffro » Wed May 20, 2015 5:50 pm

For a 12" oven divide the desired temperature by 15, this will give you the number of charcoal briquettes. Next put half of the briquettes minus two under the oven and half the briquettes plus two on the lid. Replenish every hour. It is best to use charcoal briquettes because they are for the most part very uniform and burn consistant so no errors from eyeballing the propper amount of fuel to give a certain heat. Coals from the fire and lump charcoal are a best guess and often the oven is way too hot.
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Re: Recipes

Post by Pointman » Thu May 21, 2015 6:38 am

Thanks, good to know some of the nuances of this type of cooking. Picked up a charcoal chimney yesterday and noticed it said NOT to use charcoal lighter and to put paper underneath to light it. What's up with that?

I got up about 4:45 this morning to a whining pooch scared of the thunder and rain. I grabbed a cup of coffee and decided to put your roast recipe to the test. Pretty simple recipe. I can't wait to try it. I never did get any at DCNF cuz I was so stuffed with all the other great food. Man, what a feed! Gonna give the cookies a try too as soon as I pick up a few things at the store.

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Re: Recipes

Post by jeffro » Thu May 21, 2015 4:43 pm

I will use charcoal lighter with my chimneys, don't seem to hurt them any. Paper will work fine but if you rub some vegetable oil on the paper first it seems to help out a lot. That tip came from Alton Brown.
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