Last column, if you remember we did a couple recipes from, “Camp Cooking…100 years.” I’ve given the info and website in the last column. I’m almost through with this book, and I’ve got to say, I really enjoyed reading it. It’s a keeper!
It also has little stories, and tips scattered throughout. You guys might want to take a look at it for yourselves, or as a gift.
That being said, I’d like to use
this book once more. I hope you enjoy them once again.
These recipes are all fairly simple, and economical too. Even though many of these in the book are for cooking over campfires, or in Dutch Ovens, set in coals, all can be easily adapted to work in the kitchen as well.
All seem to be good nutritious meals, as again, most of these come from members of our National Forest Service.
Diamond-X Dutch Oven Hot Wings:
- 3 lbs. segmented chicken wings
- Peanut Oil for frying
- ½ cup Louisiana brand hot sauce
- ½ cup teriyaki sauce
- ¼ cup brown sugar
- 2 tablespoons vegetable oil
- 1/8 teaspoon minced ginger root
- 1/8 teaspoon cayenne pepper (or more)
- 1/8 teaspoon red pepper flakes (or more)
- Lots of fresh garlic! Chopped or minced (2-5 cloves or more, depending on how brave you are!!)
In a 10 quart Dutch Oven deep fry wings in peanut oil until golden brown. Drain on paper towels. In a 2 quart Dutch Oven, combine Louisiana hot sauce, teriyaki sauce, brown sugar, vegetable oil, ginger, cayenne pepper, red pepper flakes, and garlic. Bring to a boil then reduce heat, and simmer for 10 minutes. In a separate Dutch Oven combine wings and sauce. Stir or toss until wings are evenly coated with sauce.
Jared S. Mattson, region 4, Caribou-Targhee National Forest, Montpelier/Soda Springs Ranger District, Idaho.
Hunter’s Lunch:
- 1 small can of mushrooms
- ½ onion, sliced
- ¼ lb. ham in ½ inch strips
- ¼ lb. bacon
- *1 cup cooked spaghetti
- *1 can tomatoes
- *1 can lima beans
- *1 can whole kernel corn
Fry together mushrooms, onion, ham, and bacon until done. Mix with all other ingredients and bake for 30 minutes on 350.
*I adjusted the amounts myself. All were calling for ½ can of these ingredients, but I see no sense in having another ½ can of these laying around the kitchen. Dub
From: Bert E. Strom, Region 4, Boise National Forest, retiree
Recipe extracted from the U.S. Forest Service Region 6 Fire Control Lookout Cookbook dated June 1, 1943.
Dub and Deb——
Bio and Archives
‘Ridin Out The Recession With Dub and Deb in “Miz Judi’s Kitchen’!
Note to Readers: There are a few things that Dub doesn’t know but one thing he does know is that the word ‘Riding’ (as in Riding Out the Recession) is spelled with a ‘g’ at the end. But Dub not only walks the walk, but speaks like he is: down home, true blue, and plain speakin’ country folk.
Dub and Deb are both native Floridians, live in Central Florida, and run a small business as well. They have five children, and seven grandchildren.
Both love to cook, love to laugh, grow a garden, and generally try to “aggravate” most anyone around them basically…all in good fun, of course!
