Leonard’s Famous Steak Fingers, Carrot Pudding

Home Cookin at Ridin out the Recession Both these two recipes today, once again came from a cookbook Red’s daughter Shelby Lynn picked up for her Papa. The title is “Camp Cooking 100 Years.” It is by The National Museum of Forest Service History. It can be purchased online at www.gibbs-smith.com

---

Dub has bragged on this book for the longest, and FINALLY, I got around to reading some of it, and I have to say that it is interesting. It has plenty of recipes, and is nformative on Dutch oven cooking. There are plenty of entertaining stories told by the Forest Rangers and their wives, a lot of fun facts, and pictures of the crews dating back as far as 1900. If you like to cook outdoorsy style, and like to sit around at times and flip through a good, easy readable book, then you may want to look at this. This first recipe I found this morning over my morning “juice-up,” and the second Dub’s been hollering to try for a couple weeks, but I don’t have nutmeg, so I’d better get him some here directly. I’m not sure about that one, but he swears it would be good, and I came back and told him that anything he reads about when it comes to food…he swears it would be good! I’ll put it up for him today, and you guys take a look and decide for yourselves. This first one, I found interesting in that they’ll probably be good, but I thought the grandkids would think them to be fun…hamburger (or steak) fingers! Leonard’s Famous Steak Fingers:

• 1 cup of flour
• 1 cup of milk
• 1 teaspoon baking powder
• 1 tablespoon of garlic
• Salt and pepper to taste
• 1 lb. of hamburger

Get grease hot in skillet or pot. Combine all ingredients, except hamburger into a bowl and mix up well. Roll out your hamburger into small, finger-like lengths. Then coat them all over with the batter. Cook until golden brown on all sides. Place meat when done on paper towels to soak up some of the grease. Raw potatoes cut into fries will help clean the grease to reuse and provides a good side meal! Leonard says, “I came up with this recipe sitting around thinking there had to be ONE more way to cook hamburger!” Leonard Roeber, Region 4, National Forest, Idaho City Ranger District, Idaho Carrot Pudding:

• 2 cups flour
• 1 cup sugar
• 1-1/2 teaspoons baking soda
• ½ teaspoon cloves
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup carrots, grated
• 1 cup potatoes, grated
• ½ cup shortening
• 1 cup raisins

Mix together everything except carrots, potatoes, shortening and raisins in a large bowl. Mix well. Now add carrots and potatoes and mix. Mix in the shortening, then add the raisins. (Now there is no description of jar size pint or quart, but Dub will make this and let you know. BUT if someone would like to try this first, feel free) They say makes about 3 jars and use WIDE-Mouth. Poke 1-2 holes in top of each jar lid. Hot bathe them, just up to neck of jar. Cook 3 hours in boiling bath. Says they can be frozen. Alda Dopp