Backcountry Cookbook

Citation preview

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ror those oryou spending your summer in tlie backcountiy, I hope tliis cookbook brings you inspiration and guidance. I encourage you to be creative and elaborate or simplify the recipes in this book. Make them your own. I always find tliat meals in die backcountiy are a time for fellowship and laughter, and it certainly never hurts when the food is delicious.

r or conti ibutors and members of the Philmont Staff Association, I

hope diis cookbook brings back fond memories of time spent laboring over a wood-burning stove, feeding guests on short notice, imd tiiat time

of day when you stand in front of die pantiy full of ShurFine products and wonder "what's for dinner tonight?" Hajipy Cooking, Meg Graham March 2009

Assembled by Meg Graham with helj) from Blake Butler Illustrations by Chij) Travers

- 2 -

CantrCbiAtory: Dominic Alcsandrini

2003Raiiger, 2005Mounlnin Trek Ranger, 2006PCPucblano, 2006Auluiim FPC, 2007PC

Crater Lake, 2008 CD Clark's Fork, 2009Autumn Adventure Guide, 2009Kanik Guide, 2009 Backcountry Manager Michelc Allen

1988-1989Ranger, 1990 Dan Beard, 2003-07PSA Executive Director Desircc Atvvater

2005PC Urraca, 2007PC Head of Dean, 2008 CD Urraca, 2008Autumn Adventure Guide, 2009 Kanik Guide, 2009 CD Crooked Creek

Sheny Jane & Max "Beai " Aycock 1983

Ed Biiiley Blake BuUer

2004 PC Head of Dean, 2005PC Urraca, 2006PC Seally Canyon/Dan Beai'd, 2007 CD Fish C:unp, 2008 Backcountry Manager, 2009 Kanik Guide, 2009Backcountry Manager Tim Collver

2004 OA Tnul Crew Foreman, 2005PC Crater Lake, 2006 OA Tnul Crew Foreman, 2007-08 CD Rich Cabins, 2008Autumn Adventure Guide, 2009 Kanik Coordinator, 2009Ro\ingProspector

Jfuinelte Colrino 1994-95,1999

Patty Davis 2002-03PC Pueblano, 2004 CD Crater Dike, 2005Dibor Cabin Rest, 2006 CD Pueblano Andrew Dennis

1984-1988, 2002 Cook Cimarroncito

Diiisy Dix 1994-96, 1998

Fr. 1^ Erb, 2005 CaUiolic Chaplain, now rector of Grace Episcopal Church, Honesdale (NEPA Council) PA

Eric the Bear Guy Douglas Fasching 1987-1988 FFC Food Sendee, 1989Ranger, 1990 FFC Soudi Tent City, 1991 FTC Sendees Miuiager, 1992 CD Uiraca, 1993 CD Santa Claus, 1994 CD Ponil, 1995CD Cimarroncito, 1996 CD Beaubien, 2005-09PSA Technology Mmiager Jim Foster

196^1-65 Tiading Post Director, 1966Commissary, 1967-68Director of Trading Post Opeiations, 1969-72 CHQ Dining Hall Director, 1974 FTC Conference Host, 1975-88 Coordinator of Camping Sendees (Sherill)

Sgt. Bnmtley & Suzanne Foster

Jason "Diego" Gaskin 1996Abreu, 1997 Cyjiher's Mine, 1998, CD Miianda, 1999 CD Crater Dike, 2000 CD Black Mountain

Amy Gerhail 1992, 1994, 1995Ranger Andy Gerliait

1991 Maintenance, 1992PC Crater Dike, 1993 PC Black Mountain, 1994 PC Cyjjher's Mine, 1995 CD Black Mountain, 1996CD Ciater Dike Mai tin Gibson

1999 Uracca, 2000 Cypher's Mine, 2001-02 Crater Dike, 2003 Black Mountain, 2004 Cypher's Mine, 2005Black Mountain, 2006-08 Backcountiy Mmriger

Milo Gomez

Meg Graliam

200S Vilh Guide, 2006PC French Henry, 2007PC Fish Canip, 2008 CD Fish Cmnp, 2008Autumn Adventure Guide, 2009Kiuiik Guide, 2009 CD Rich Cabins

Michelle Gross

Heather Harvie

„ 2001-02PC Crooked Creek, 2003 PC French Henry, 2005 PC Crooked Creek, 2006PC Rich Cabins, 2007 CD SeaJly Canyon, 2008 CD Crooked Creek Kate Helbig ^ 2003 PC Ponil, 2004 PC Cypher's Mine, 2005 PC Fish Camp, 2006 CD Abreu, 2006Autumn Adventure Guide, 2007Kanik Guide, 2007 CD Cypher's Mine, 2008Backcountry Manager Mariali Hughes

^ 1983Healdi Lodge, 1984-85Ranger, 1987Rayado Ranger, 1988 Ranger, 1989 CD Dan Beard, 1990 CD Crooked Creek, 1991 Assistant Conservadon Director, 1992 ConseiTation Director, 2005-07PSA Regional Director

"

Don Hull

20051i!wgcr Jen Jenkins 1993

Michael Jones 1985Rmiger, 1986PCPucblano, 1987 CD Crater Lake, 1988 CD Cyjdier's Mine, 1995Autumn Adventure Coordinator, 1995 CD French Heniy, 1996Kanik Coordinator Kat Kalhil

2005-06 ConsenaUonist, 2007PC Abreu, 2008 CD Seally Cmiyon, 2009 CD Miner's Piuk

Patrick Kelly ^ Internatiomd StalT from Ireland, 2006PC Ponil

Kosher Outdoor Cookbook and Beyond; Troop 13 and Rabbi Rachiniel Tobesnum, Scoutmastci 2007-08Jewish Chaplain Jcny Lobdill 1954 WiTuigler Slacey Locke 1989-90 rrC Group leader

"Dirty l^arr}'" McDuighlin 1992 Food Sendee, 1993 PC Cyjyher's Mine, 1994-96PC Black Mountain, 1997 CD Cyjdier's „ Mine, 1998 CD Black Mountain, 1999Backcountiy Miuiager

Wally Meyer 1978-79Ranger

„ Colleen McDiughlin Nutter 1988Activities, 1989Rmiger, 1990-91 PCIndimi Writings, 1992, 1995 CD Indian WriUngs Eli Page-Goertz _ 2004-05 Work Crew, 2006-07 Work Crew Foreimm, 2008 CD Ute Gulch, 2009 CD Seally Canyon

Ashley Pagnotta

^ 2003 PCBaldy, 2004 PC Rich Cabins, 2005 CD Fish Ciunp, 2006 CD Rich Cabins, 2007 CD French Henry Lori Repovich 1993, 1994 FTC Group Ixader, 1995PC Beaubien, 1996 Wnuigler, 1997-98 Horseman

(K)

- 4 -

Cliailes "Rock" Rohrbachcr

1981-82Raiiger, 1983 Seasonal Registrai-, 1985 Welcome Center Manager, 1987-88 CD Phillip's Junction, 1989 CD Balcly Tomi, 1990 CD Head of Dean, 1991 CD Cimaironcito, 1992 CD

Miner's Paik, 1993 CD Pueblano, 1994 CD French Henry, 1995CD Dean Cow, 1996 CD Clear Creek, 1997 CD Black Mountain, 1999 CD Rich Cabins, 2001-02PSA Regional Director, 2002

CD Crooked Creek, 2004 CD Miranda, 2006& 2008 Cook Ciinarroncito Emily Rose 2005PC Urraca, 2007PC Fish Camp T i m " Te c h M a n " R o s s e i s e n

1984 Ranger, 1985PC Cimmroncito, 1986PC Miner's Park, 1987PC Cimaironcito, 1988MR Dam Cow, 1989 CD Dean Cow, 1990 CD Cimaironcito, 1991-1992 CD Beaubien, 1993Kanik,

1993 Healdi Lodge Chief ofSupport, 1995Healdi Lxidge Support Staff, 2002-04 PSA Regional Director, 2005-2009 PSA National Director

Kyle Schneider 2004 Trading Post Warehouse Clerk, 2005Director of Satellite Opeiadons- Trading Post, 2006 Cook Miner's Paik, 2007LogisUcs, 2008 logistics Assistant Manager Spencer Seim 1993 CHQ Food Senice, 1994 PC Cyjiher's Mine, 1995PC Black Mountain, 1996PC Miranda, 1997 CD Miianda, 1998 CD Pueblano, 1999 CD Black Mountain Ixe Shaver

1985NIS, 1986Ranger, 1987PC Head of Demi, 1988-89 ConseiraUon Healh Shellon 1992 Villa

Andrea Sprung 1992-93, 1996-98

Saia Toney 1992 Villa, 1993 PC Phillip's Juncdon, 1994-96PC Rich Cabins ScoU Toney 1990 Rmigcr, 1991-92 Training Rmigcr, 1993 CD Ring Place, 1994 CD Cimmroncito, 1995 CD Clem-Creek, 2005-07PSA Regional Director, 2008-09PSA Vice President-Membership Genild "Chip" Travers (illuslralor) 2007-08 rPC Faculty Allison Vinson 2007PCDmi Bemxl, 2008 PC Rich Cabins, 2009 CD Uriaca Eric White

1985PC Miner's Pmk, 1986Logistics, 1987PC Miner's Park, 1988ACD Miner's Pmk

Tlarmhyowfor aXVofyour c^mtrihiAtvorwl - 5 -

TcMey of Conte4^ Breakfast Breakfast Huevos

Burritos Rancheros

Egg

in

12 12

the

Skillet

Nest

12

Breakfast

Racin' Souper Sugar Flapjacks Honey-Apple Syrup

13

Eggs Easy High

13 14 14 15 15 15

Quiche Oatmeal Pancakes

Vienna Cinnamon

To a s t To a s t

16 16

Rolls

16 17

E^-Meg M u f fi n Breakfast-Blaked-Bagel Pull-Apart Baldy To w n Cinnamon

17 17 18

French

Breakfast Real

Cake Cinnamon

Balls

Raisin

Pie

18

Lemonade Sweet

Te a

19 19

Drinks Phil-Mocha

19

Grapple

Juice

Sun

Te a

Appetizers & Dips

Government Easy

Ants

on

a

21 21

Log

21

(Dix) (Rose)

Green

Chili

22 22

Guacamole

The Mexican

22

Dip Dip

Chili

Gene

20

Queso Quesadillas

Guacamole Guacamole

Layered

20

23 23

Nachos

Schnell's

Ta c o

Favorite:

23

Dip

Bean

Multi-Layered Mexican Dip To r t i l l a RoU-Ups Sweet To r t i l l a Roll-Ups Apple Snack Bacon Jalapeno Popperz

Dip

24 24

24 25 25 25 26

Sandwiches Cheese Melted Avocado

Sandwich Cheese &

Tuna

Spectacular

27

Sandwich Salad

27 27

F r . S t e v e H o f f e r ' s " To b a s c o D o n k e y " I t a l i a n S a n d w i c h 2 8

- 6 -

m

Salads Grilled Chilled

Vegetable Squash-Zucchini

Cucumber

Salad

Three Tuna

Salad

29 30

Salad Salad

Potato Potato

30

Salad Salad

Apple

28 29 29

Bean

Potato

German German

Salad Salad

(Rosseisen) (Meyer)

Vinaigrette

30 31 31

Breads Basic

Ye a s t e d

Bread

32

Rolls

33

Cheese

Biscuits

Basic

Pizza

Heart

Attack

34

Bread

Angle

Biscuits

Garlic Basic

To a s t

35

35

Italian

35 36

Bread

Zucchini Focaccia

Bread Bread

Navajo

36 37

Fried

Bread

Severe Irish

Oat Soda

Freshly Banana Banana Apple

Fruited Bread Bread

Bread Bread

Bread (Vinson) (Rose)

Raisin

M u f fi n s

Custardy

42

Popovers Cheese

M u f fi n

Monkey Hopping

42 Puffs

Bread Bunnies

Soups & Stews Com

of

of

Cream

of

Celery Bean Soup To m a t o

Broccoli

45

Soup Soup Soup

45 46 46 47

Soup

47

Avocado Soup Chicken To r t i l l a Soup French Onion Soup Andy's Green Chile Stew Hearty Potato Soup Cowboy Soup Chicken Vegetable Stew with Homemade Noodles Split Pea Soup Nortli Country Stew Homestyle Chili - 7 -

43

44 44

Chowder

Cream Black Minestrone Cream

39 39 40 40 41 41

Scones

Carrot

37 38 38

Bread

Scones Oatmeal

Cream

33

Dough

48 48 49 50 50 51 51 52 52 53

Te x a s Andy's

Ranger

Stew Stew

Girl

Scout

Stew

Irish

Special

Cheese Italian

55

Barbeque

Sauce

Sauce To m a t o

Best

Ever

Com

Fritters

Beans

Cowboy Special

Beans Carrots Enchanted

Sesame

58 58

58 59

Broccoli

Forest

59

Asparagus

Avocado

60

Enchiladas

Layer

56 56 57

Sauce

Baked

Seven

54

Stew

Miami

ITie

53 54

Meadess

60

To r t i l l a

Pie

Frittata

61 61

Dressing

Hush Fruity Dog

Ball

Zucchini,

Corn

Seasoned

62

Puppies Rice Surprise &

Potato

Green

62 62 63 Ta c o s

Beans

Fried

Rice

Spanish Sweet/Sour

Stir

Lake

63 63 64

Rice Fry

Bake

64 65 65

Potato Batter

Dipped

Skillet Sweet

Fried

Potatoes

French Potato

Fries Fries

Scalloped Potatoes Cheesy Potato Bake Sausage-Potato Bake Dom's College Style Potatoes

66 66 67

67 67 68 68

Casserole Patty's Com

Mexican

Casserole

Potato/Bacon/Cheese Potato Green Brian's Baked

Bean Bean Corn

Casserole

Casserole

69 70 70 70 71

Casserole

Broccoli-Rice

Casserole

Spanish-Rice Chilean

Squash

Casserole Casserole

Mexican

Pepper and

Casserole

Casserole - 8 -

71 71

Casserole Potato

M e x i c a n / Te x a s

69

Casserole Casserole Casserole Casserole

Carrot-Celery

Hamburger

69

72 72

73 73 74

Main Dishes Pasta Noodles

Divine

Lasagna Vegetarian Spaghetti Busia's

74

75 75 76 76

Lasagna Sauce Spaghetti

To r t i l l a

Italliano

76

Ute Gulch Memorial Cast Iron Deep Dish Pizza Extravaganza 77 Pasta

with

Broccoli

Sauce

77

Chicken Garlic Chicken Chicken

Ta n g y

&

Honey Marinade Asparagus Enchiladas Dumplings

78 78 78

Lemon

Chicken

79

Chicken

79 79

Southern Chicken

Chicken

Fried Cacciatore

&

Egg

Chicken Arroz

Polio

81

Chicken

Country

81

Chicken

Citrus

80 80

con

Hawaiian

Back

Noodles

Parmesean

Curry

Chicken

81 82

Beef Grandpa's Hamburger Swedish Steak

Stuffed Kit

Guadalupe

Noodles Creole

82 83

Meatballs Mushrooms

&

Bell

Peppers

84

Pie

84

Carson

Chili

Pie

Braciole

84 85

Combination

Burrito

Biscuit Mexican

83 83

85

Pie

86

Meat

Meat

Loaf

Loaf

Creamy

86

87

Enchiladas

87

Pork Pork Cito Italian Lemon Apple

Vegetarian Pork To m a t o

Citrus Hawaiian

Chops Pork Pork Marinade

Chops Chops Chops

Marinade Ham

90 Steak

Cream of Mushroom Baked Pork Chops Cajun Sausage Skillet Red Hots with Kidney Beans Country-Style Stuffed Peppers Camp fi r e Hash - 9 -

88 88 89 89 89 90

90 91 91 91 92

Bacon Macaroni

and

Whatnot

Bacon

Explosion

92

93

Seafood Trout Baked Tuna

Trout

in Patties

To m a t o e s

93 94 94

Cookies Chocolate

Chip

Chocolate

Chip

Poor

Cookies

Man's

Cow Buffalo Sugar

(Sprung)

Cookies

(Rose) Cookies

Chip Chip

Cookies Cookies Cookies

Peanut

Butter

Cookies

Snickerdoodles

95 95 96

96 97 97 98 98

Peanut Butter Swirl Bars. Fruit Cocktail Bars

Cakes Chocolate Dump

Mocha

Frosting Cake

Coca Chocolate

Cola Sheet

Gonzo

Cake Cake Cake

Fresh Apple Apple Dessert Orange Oatmeal Cherry Chocolate Death-by-Chocolate Stir Crazy Skillet Apple (or Black Bottom

100 100 100 101 101

Cake Sauce Cake Cheesecake Cake Cake Peach) Cake Cupcakes

102 102 102 103 104 104 105 105

Cobblers Dutch Mother

Oven of

Invention

Cobbler Cobbler

106 106

Pies Apple "Shoesole" No Chocolate Southern Moon Pie

Grandma Chocolate

Pie Fail

107

Pie Crust ButterscotchPie Chess Pie Pie Crust

Smith's Cream - 10-

Apple Pie

Pot-Pie Filling

108 108 109 109 HO HO

HI HI

Other Desserts Yummy Bread

Bread

Pudding

Banana

"Powdered

Sugar"

Donut

11 2

Bread

Candied

Pudding

11 3 11 3

Carrots

11 4 11 4 11 4 11 5 11 5

Yums Apples Apple Crumble

Crisp

To r t i l l a s

Crisps

Blueberr)'

11 5

(Milchig)

11 6

Explosion

Buckeyes Fantasy

11 6 11 6 11 7

Fudge

Cookies-n-Cream

Backcountry

11 2

Foster

Chocolate

Cinnamon

1^2

Boats

Bananas

Camp Peachy Sweet Outdoor Apple

Pudding

T r u f fl e s

Cooking

Charts

11 7

Tips

11 8 11 9

Measurement Conversion Chart

Oven Temperature Conversions Cake Recipe Adjustment for High Aldtudes Dutch Oven Coal Temperature Chart

Chili

Peppers

120

Carrots symbolize a vegetarian recipe or one that could easily be made vegetarian with the omission of the meat ingredient. (NOTE: obviously vegetarian recipes may not be marked, i.e. the majority of the Bread and Dessert sections are meatless).

Star of David symbolizes Kosher Recipes (NOTE: there may be recipes not marked that are also considered Kosher).

Dutch Oven symbolizes recipes that are suitable to be cooked in a Dutch Oven.

-

II

-

Breakfast Burritos TtkK "Ttch Ma\A." RosselseiA, Bacon or sausage (2 pieces for each tortilla) Eggs (1 for each tortilla)

Flour tortillas Picante sauce

Chopped onion, sauteed in pan drippings

Cheese, grated

Sliced hot peppers, if desired

Sour cream, if desired

Cook meat and chop. Scramble eggs in pan drippings with sauteed onion. Add the meat and peppers (if desired). Warm tortillas in skillet or oven until warm.

Put pan mixture in middle of each shell.

Add sauce, cheese and sour cream on top. Fold up the bottom of shell first (about 2 inches) and bring left side over the mixture and roll up.

Huevos Rancheros Ttku "Ttoh hAai/i" 1 tbsp bacon drippings 1 onion, chopped

Oil for frying

2 cup canned tomatoes w/ juice V2 cup green chilies w/ juice

4 eggs

Salt & pepper V2 tsp cumin

Grated cheese

4 corn tortillas

Bacon

In a large pan, heat bacon drippings and saute onions until transparent. Add coarsely chopped tomatoes and chilies with juices. Add salt and pepper and cumin. Simmer over medium heat until almost all liquid is reduced. Set aside. Heat Va-inch oil in small skillet.

Dip each tortilla in heated oil to soften - 1-2 seconds. Hard cook each egg.

Place egg on top of tortilla; spoon on sauce and sprinkle cheese over top. May add pieces of fried bacon.

Egg in the Nest 1 piece bread 1 egg

1 tbsp bacon grease or shortening On low heat, melt grease in fry pan. Cut a hole in center of bread for the egg. Butter both sides of the bread.

Place bread in fry pan. Break egg over hole of bread and pour out egg. Fry egg and bread, flip once and serve. Season to taste.

- 12-

Skillet Breakfast T t k K " Te c k i M i t k v "

1 medium potato, cut into 'A-inch squares 1 bell pepper, chopped into y4-inch pieces 1 med. white onion, chopped into V4-inch pieces 1 small head broccoli, cut in small pieces 1 cup ham or sausage, cooked 1 cup grated cheddar cheese

1 small clove garlic, minced 1 cup thinly sliced carrots 1-2 eggs 3 tbsp oil Salsa or spaghetti sauce (optional toppings)

In large skillet, saute onion and garlic until onion is clear. Add potatoes and carrots. Cook until they begin to soften. You may want to add a litde water. Add bell pepper and broccoli. Cook your eggs any st)'le. Add meat to vegetables. I like Polish sausage. Serve with cheese and egg on top.

Racin' Eggs /ViA-dy c:::^trhaYt An old friend of mine used to go around to watch lots of auto racing events around Indiana and the Midwest. Each morning before leaving for the races, they would make a big batch of this recipe. It is convenient since it is a "one

skillet meal" and it sen'es a good amount of people. You 'II be surprised though; although this seems to be a lot of ingredients to feed 6 people, it sometimes only feeds 4. This is an excellent meal when camping or for group gatherings. My New Mexico friends put the concoction on a burrito with green chile or hot .lauce.

1 lb. bacon

1 dozen eggs 2 lbs. frozen shredded hash browns

2 cups of shredded cheddar cheese Dice bacon and frj' in an iron skillet. When brown, drain about half of the grease. Add hash browns and brown.

Beat eggs; stir into skillet. Stir with spatula until eggs are cooked. Stir in cheese and sen-e.

- 13 -

Souper Easy Quiche MlcheLLe Good hot or cold.

4 eggs

Meat

1 can (10 y4 to 11 oz.) condensed soup

V2 cup vegetable

Vi cup light cream 1 cup shredded cheese

1 9-inch unbaked piecrust Ground nutmeg

Options for Soup, Cheese, Meat and Vegetable Soup

Cheese

Meat

Cheddar cheese

Sharp V2 cup diced cooked ham

Vegetable Drained, cooked, chopped broccoli

American 6 slices bacon, cooked, drained &

Drained, cooked, cut asparagus

Cheddar Cream of

crumbled

mushroom

Cream of onion

Monterey V2 cup diced cooked chicken

Sliced mushrooms, onions

Jack Cream of celery

Swiss V2 cup diced cooked turkey

Drained, cooked, chopped spinach

In medium bowl, beat eggs until foamy. Gradually add Soup and cream, mixing well. Sprinkle Cheese, Meat, and Vegetable evenly over piecrust. Pour soup mixture over all. Sprinkle with nutmeg. Bake at 350° for 50 min. or untH center is set. Let stand 10 min. before serving. Makes 6 servings.

To make piecrust: In medium bowl, stir together 1 cup all-purpose flour and V2 tsp salt. With pastry blender, cut in '/3 cup shortening until mixture resembles coarse crumbs. Add 2 to 3 tbsp cold water, a tbsp. at a time, mixing lightly with fork until pastry holds together. Form into a ball. On lightly floured surface, roU dough to a 13-inch round. Transfer to 9-inch pie plate. Trim edge, leaving V2 inch pastry beyond edge of pie plate. Fold overhand under pastry; pinch a high edge. Flute edge.

Sugar High Oatmeal RClbbL Rocfe

8 cups water 1 tbsp salt 3 cups quick oatmeal 2 cups brown sugar 2 sticks margarine Bring water and salt to boil. Add brown sugar and margarine. When at rolling boil, add oatmeal. Cook 5 minutes, stirring constandy.

Guaranteed to get you going and keep you going on a cold weather campout.

- 14m

Flap Jacks Tlim. ''Tech MPii/i" Rz)sseLseiA, 2 1

cups fl o u r tsp sugar cup

2 of

eggs melted

butter

3 or 3 V2 tsp baking powder (depending on your elevation) Sift ingredients in a mixing bowl. Combine eggs, milk, and butter. Mix well; add to dry ingredients. Beat until smooth.

Oil griddle, heat until hot, then pour on mixture. If batter gets too thick, just add some milk.

Honey-Apple Pancakes 2 Va cups flour 4 tsp baking powder V2 tsp salt V2 tsp apple pie spice Va tsp baking soda

2 eggs 1 Va cups apple juice 4 tbsp honey 2 tbsp cooking oil

In a large pot, mix dry ingredients well. In a medium pot, mix liquid ingredients well. Add egg mixture to dry ingredients. Stir until blended, but still slightly lumpy. For each pancake, pour % cup batter onto hot greased griddle.

Syrup 1 cup packed brown sugar 1 cup water 1 tbsp margarine

Mix and simmer until sugar dissolves. Watch it. Don't bum it.

Variations: use apple juice instead of water, maple flavoring, Va tsp. cinnamon, or heat together Karo Syrup and jam.

- 15-

V i e n n a To a s t

Make a jam sandwich.

Beat 2 eggs per person (2 pieces of toast). Add a litde sugar, cinnamon, milk, and water. Dip sandwich in egg mixture Fry like French toast.

Dip fried sandwich in powdered sugar.

C i n n a m o n F r e n c h To a s t 12 eggs, beaten 1 % cups milk 1 tbsp cinnamon

1 tbsp sugar 1 loaf bread

In a medium pot, whisk together eggs, milk, cinnamon, and sugar. Heat griddle, keeping well greased. Dip each slice bread in egg mixture. Pat each side to coat well.

Fry on griddle until each side is golden brown. Serve with powdered sugar or syrup.

Breakfast Cake 8 oz. blueberries or other fruit

Dash of cinnamon

2 tbsp sugar 2 cups Bisquick Mix

Water

% cup powdered milk

Heat fruit in large pan.

Mix dry ingredients with enough water to make a thick batter. Drop large spoonfuls of batter onto fruit. If you pour, the batter will push the fruit to the sides. Cover and cook until batter becomes a cake.

- 16-

Real Cinnamon Rolls R^bbl tub soft margarine 1 cup sugar 2 tbsp cinnamon 8 oz pecan pieces

2 cups lukewarm water 1 package dry yeast 2 tbsp sugar 1 tsp salt 4-5 cups flour

Mix lukewarm water, yeast, sugar, and salt in medium pot. After yeast mixture is bubbly, add 2 cups flour and mix well. Add rest of flour slowly to make dough. P l a c e o n fl o u r e d s u r f a c e a n d k n e a d u n t i l s m o o t h .

Oil surface well. Place in large pot, cover, and let rise (1 hour). Knead second time and roll into a thin sheet on a floured surface.

Spread soft margarine, sprinkle on sugar, cinnamon, and pecan pieces. Roll into a log and pinch ends shut. Spread more margarine on top. Bake in pre-heated oven 30-45 minutes. Slice while warm but not hot.

Egg-Meg-Muffin Me0 This is a great way to start a morning in the Backcountry. I love waking up early, making enough for the whole staff, and seeing their faces light up when they wander into the kitchen and see a hot brealfast waiting for them. Feel free to add other fillings to the sandwich: tomato, hot sauce, salsa, bell peppers ...the taller it is, the better! 1 English muffin

1 slice of mozzarella cheese

Butter

1 slice of onion Pinch of basil

Salt and pepper

1 slice of deli ham

Warm a skillet while you butter the insides of an English muffin. Place muffin inside-down on the warm skillet.

At the same time, saute the onion and fry the egg next to the muffin. Sprinkle the egg with basil, salt and pepper. Flip the egg, and when it is almost done, flip over the muffin to warm the outsides. Add the ham to the skillet to warm it up. Place the cheese slice over the egg. When the cheese is melted, stack each piece of deliciousness between the muffin halves.

Breakfast-Blaked-Bagel Butter

Same as the Egg-Meg-Muffin, but using a bagel instead! ©

- 17-

Pull-Apart Baldy Town Cinnamon Balls Ashley This recipe was cobbled together in 2003 at Baldy Town when we wanted to make cinnamon rolls, but the recipe called for frozen bread dough. The solution? Make your own bread! Ingredients for Bread: 6-7 cups of flour 3 tbsp sugar 1 tbsp salt 2 tbsp shortening 2 packages of yeast 2 V* cups of ver)' warm water Ingredients for Mix:

% cup of brown sugar Vi cup sugar 1 tbsp cinnamon V2 stick of margarine or butter, melted

Mix 3 '/a cups of flour, sugar, salt, shortening, and yeast in large bowl. Add warm water and stir, scraping bowl frequently. Stir in remaining flour one cup at a time until dough is easy to handle. Turn dough onto floured surface; knead ten minutes until smooth and clastic. Place in greased bowl, then turn the dough greased side up. Cover and place in a warm place to rise for 10 - 60 minutes, until dough has doubled in size. Dough is ready if an indention remains when touched. Mix brown sugar, sugar, and cinnamon in a bowl. Punch down the risen dough and roll into balls. Dip into melted margarine, then roll in sugar mixture. Arrange the pieces in a greased pie pan. Bake in a 350 degree oven for 25 - 30 minutes undl golden brown. Invert pie pan onto plate and let rolls cool.

Raisin Pie

Bd B-ciLLey Need a sweet item for breakfast or night-time snack? 1 box cake mix

1 cup raisins 2 tbsp vegetable oil Mix a cake mix following directions on box, BUT use only V2 the suggested water. Add 1 cup of raisins. Oil a small skillet; pour in 2 cups of cake mix; cover pan; Fry slowly, verj* slowly; flipping the pie when the top of the pie starts to set (dr)' out); Cook a few more minutes.

-

18-

Lemonade V'at/io\z Kelly 1 Va pints of water mint (if you want to be posh)

4 lemons

V2 pint of syrup (see recipe below) Squeeze the lemons. Get the juice and add to the syrup and water.

T aste and add more water or syrup. Whatever you think is needed. Add ice (hmmmm, a very rare commodity) and some sprigs of mint if you have it. Making syrup: lib sugar 1 pint water

To make the syrup stock, dissolve the sugar into the water and bring to the boil. Boil if for 2 minutes. Allow to cool.

Put it in the fridge to cool (if you have one) or on the window sill until needed.

S w e e t Te a Blcilee Bu-tler

Cold Te a

water bags

Sugar, Ice, if

to

taste possible

*Depending on desired strength of tea, follow directions for your specific brand of tea bags and add or subtract bags to your liking. For the small Shur-Savings Tea bags the ratio is 3 bags per 2 cups water. Pour fresh cold water into a pot and add tea bags. Bring water to a boil.

Remove pot from heat and let the tea bags steep in the water for 10-15 minutes, before removing them. Add sugar to taste and stir until sugar is dissolved. Start off with a smaller amount the first time and adjust to taste, in time you'll know how much you'll need to add. The secret to getting really sweet tea is adding the desired amount of sugar while the tea is still hot. Pour tea into an empty pitcher, and allow it to cool. (Or if privileged enough to have ice, add ice to the pitcher before adding the sweet tea.) Enjoy your refreshing glass of sweet tea!

Phil-Mocha ^lpi\ze Butler

A great thing to make and drink at advisor's coffee, even if you aren 't a huge coffee fan. It's simple!

Add a packet (or half packet) of cocoa mix to your coffee, stir. Enjoy!

- 19-

Grapple Juice Bu-tleK

One way to add some variety to your drinks in the back country is by simply mixing the different types of juices.

Mix half grape, half apple for grapple juice. And for an even more exciting twist, add cranberrj' juice. Viola! Cran-Grapple Juice

S u n Te a (Or Tex-Sun Tea for those from the Lone Star State) B-Lcijee B-ixtLer Cold water

Tea bags 1 glass jar with lid (mason jars work well) Ivlixing Insirucdons: * As with the Sweet Tea, depending on desired strength of tea, follow directions for your specific brand of tea bags and add or subtract bags to your liking. Note: typically Sun Tea is "weaker" than tea made with boiling water, so you may want to use more bags than usual. A 16 oz (1 pint) mason jar would need about 3 tea bags, and a 32 oz (1 quart) mason jar would need about 6 small tea bags. Fill the jar(s) with fresh cold water. Add tea bags and close the lid tightly. Place the jar(s) outside in direct sunlight. Move the container if necessary to keep it in the sun. **Make sure there is nothing flammable around the jar, especially diy^ grass, which could catch fire!** Steep the tea in water for 3-5 hours. The stronger you want it, the longer you should leave it in the sunlight.

Remove from sun and put it in the refrigerator, or another place and allow the tea to chill until it's cold. Serve your tea over ice, if possible

- 2 0 -

Government Queso V>DU(^lC{^ FClSC.hltA-0 (§>

1 small bottle of Pace Picante Sauce —6 inches of American Cheese

V2 cup milk

In a clean Dutch oven begin warming the entire bottle of picante sauce. Layer individual slices of cheese on the warm, but not yet boiling, picante. As the slices melt, stir them in and add more slices.

Once the gooey mixture is more cheese than picante, stir in the milk.

If it takes more than 6 inches of cheese, just keep peeling them off the stack, melting and stirring them in. This can be ser\'ed at more than one meal.

The best part of this is that the Dutch oven will magically clean itself. No matter how many times I made this snack, within a week or so the Dutch oven was clean again and ready to go.

Easy Quesadillas Nw-tter To r t i l l a s Butter Shredded cheese

Mushrooms, onions, green pepper, green chile, sausage, ham, salsa, anything you can think of (optional)

Take 2 tortillas and butter one side of each one (like you're making a grilled cheese sandwich). Put the buttered side down of one tortilla in a skillet.

Add shredded cheese (and any of the opdonal ingredients above) evenly on the tortilla. Top with the second tordlla buttered side up. Heat, tlien flip over and heat on other side until desired doneness.

You can cook anything between two tordllas, so knock yourself out.

Ants on a Log Me0 c:^rC{V[C{v\^ This is a great quick and healthy lunch or afternoon snack

that will give you energy to make it through afternoon program! Celery stalks, washed and cut into 3 inch-long strips Peanut butter or almond butter

Chocolate chips and/or raisins Slather your nut butter in the celery stalks.

Sprinkle your topping of choice liberally onto celery and nut butter.

-21

-

Guacamole t>Lx / learned this from fellow Peace Corps volunteers in Bolivia.

Mix together the following: 3 ripe avocados 1 small diced onion 1 tsp of cumin 3-4 fresh diced roma tomatoes 1 tsp of salt & pepper mix 1 tbsp of lemon juice 2-3 medium cloves of garlic

Add the salt, pepper, cumin and lemon juice to taste. I always end up adding more. Serve with chips (it is yummy to cut up fresh tortillas, sprinlde them with salt and parmesan cheese and toast them in the oven on low!).

Probably feeds about 4 people for appetizers, expand or decrease the recipe for more people.

Guacamole Ri)se

Prep. Time: 10 minutes Serving Size: about 6 Basic Guacamole:

Optional Augmentations: Vz teaspoon cumin Vz teaspoon chili powder black pepper and cayenne, to taste tiny amounts of: minced bell pepper; or diced ripe tomato; or peeled, seeded, and finely minced cucumber

2 tablespoons lemon or lime juice 2 medium-sized avocados

1 or 2 cloves of garlic, minced Vz teaspoon salt

Place the lemon or lime juice in a medium-sized bowl. Add the avocado and mash with a fork to whatever consistency you like. Stir in remaining ingredients. Cover tightly and chill, if not serving right away.

NOTE: If not serving right away, add the avocado pits back to the guacamole. This will help it retain its m

color.

—from The New Moosewood Cookbook by Mollie Katzen

Green Chili Guacamole Ttm, "Tech MCHA," R^sselseiA.

3 avocados, soft, peeled & mashed 1 medium tomato, seeded and chopped 2 tbsp diced green chilies 1 tbsp lemon juice

1 tsp cilantro, chopped Vz tsp salt 1 small clove garlic, minced Tortilla chips

Combine all ingredients together; mix well. Serve witli tortilla chips.

- 2 2 -

The Dip Kc\tt H-eLbL0 g AsbUy 'Pa(^\A.Dtta This recipe was originally created by Kate in 2004 at Cypher's, then improved upon in 2005 when she and Ashley were at Fish. Ideally, it can be made along with dinner, since the stove will probably already be on, and then served as a side dish, but neither Kate nor Ashley can remember an occasion when The Dip wasn't devoured before the table had even been set. The recipe is very flexible - no need to measure, just add ingredients to taste. Cream Cheese

Salsa - enough to turn the cheese a light salmon color, so about one cup per block of cheese Grated cheddar cheese - a lot. The more the merrier!

Garlic - In at least one of the following forms: minced, crushed, powdered, or combined with salt.

(If you use garlic salt, you don't need to add salt separately.) Be generous with the garlic.

Chili powder - A few good shakes, at least. Salt & pepper - A pinch of each. Black beans - About half a can per block of cheese, but you can increase or decrease this amount as you wish. Chips - Everyone has their favorite, but The Dip seems particularly suited to Ruffles. Soften the cream cheese in a warming bin or over low heat. (The softening is not necessary, but makes things easier.)

Stir in salsa, cheddar cheese, garlic, chili powder, salt, and pepper, and mix well. Gently stir in black beans last to avoid crushing them. Enjoy with the chips of your choice!

Mexican Dip v>ais\^ i>Lx 2 (10 oz.) cans jalapeno bean dip 2 or 3 avocados, mashed with 2 tbsp lemon juice

1 large bunch green onions, chopped 3 medium tomatoes, chopped

and dash of salt and pepper and hot sauce 1 can black olives, chopped (buying the whole ones 1 (1.25 oz.) pkg. taco seasoning and chopping them yourself is better than

Vt. cup mayonnaise (don't use salad dressing) buying the chopped) 1 cup sour cream V2 lb. Monterey jack or sharp cheddar (or botli) Mix together taco seasoning, mayonnaise and sour cream.

Layer (use two serving platters that don't have edges on them so you can dip down with the chips): jalapeno bean dip, avocado rruxture, taco seasoning/mayo/sour cream mixture, onions, tomatoes, olives, cheese. Yummmmmmy!

Chili Nachos 1 can chili

V2 cup shredded cheese V2 package tortilla chips Spoon chili over chips. Sprinkle with cheese. Heat in oven to melt cheese.

- 2 3 -

Layered Taco Dip

Coiieeiyi MoL-au(^hll\/i Nutter 1 tbsp finely chopped onions Opdonal decorating items: sliced black olives,

1 can re fried beans

2 (8 oz.) pkgs. cream cheese 1 pkg. taco seasoning 1 pint sour cream '/4 cup salsa

chopped fresh tomatoes, finely chopped red or green pepper, grated cheddar cheese Tortilla chips

Spread refried beans on a 13-inch diameter low-rimmed serving dish. Whip togetlier softened cream cheese, '/2 of sour cream, taco mix, onions, and salsa. Spread this mixture over refried beans for the second layer. Spread the other half of the sour cream for the third layer.

Decorate with some or all of the decorating items listed above. Serve with tortilla chips.

Gene Schnell's favorite: Bean Dip H-eather Hc\r\yle 1 can of vegetarian refried beans V-i block mozzarella cheese, cut into small cubes

V2 onion, chopped finely Combine ingredients and heat up on stove and stir. Once cheese has begun to melt, add 1 avocado, chopped 1 tomato, diced

Add garlic salt and Tony's to taste. Enjoy!

Multi-Layered Mexican Dip Ashley A backcoLinUy version of the standard Mexican Layered Dip. Depending on ingredient choices, this can be a nice non-sandwich lunch on days when you don't want to start up the stove. It's a great way to use up leftovers!

Place a tortilla on the bottom of a metal pic pan. (This is not necessary, but it makes cleanup easier!) Spread a layer of refried beans on top of the tortilla, then sprinkle on a layer of grated cheddar cheese.

Add layers of your choice. Some suggestions arc:

Salsa Chopped tomatoes Sour cream Chopped onions Shredded lettuce Browned ground

Black beans Sliced avocado beef Guacamole

Top with another layer of cheese, and enjoy with tortilla chips!

- 2 4 -

( m

Tortilla Roll-Ups CoiieeiA. McU^u0hLLiA. Nu.t±er Makes 3 dozen.

2 (8 oz) packages cream cheese, softened

V2 cup diced red pepper V2 cup diced celery

Original Hidden Valley Ranch Salad Dressing Mix

1 can sliced black oUves, drained

2 green onions, minced 4 (12-inch) flour tortillas

Mix cream cheese, dressing mix and onions. Spread on tortillas. Sprinkle remaining ingredients on tortillas. Roll tortillas, wrapping tighdy. Chill 2 hours.

Cut off roll ends. Cut rolls into 1-inch slices.

Sweet Tortilla Roll-ups To r t i l l a s

Brown sugar

Cream cheese

Cinnamon

Heat a white flour tortilla in a skillet;

Spread cream cheese on tortilla; Sprinkle on brown sugar; sprinkle on a small amount of cinnamon; Roll up tortilla, and eat.

Apple Snack Me0 CyYC(V\C{\M. People would always laugh at me because they thought this was a ridiculous combination of snacks, until they tried it, and then they always joined me in partaking of this delicious treat!

Cut an apple into wedges. Pour a packet of Swiss Miss mix into a small bowl.

Dip Apple wedges into chocolate, and enjoy!

- 2 5 -

Bacon-Jalapeno Popperz AiA.0ry Tim. Coiiver Although Jalapenos are not available from the commissary they are still easily purchased in town. So the next time a staff visitor thanks you for a great time and asks if there is anything they can send up, just say "Jalapenos and Sunny D". That way you will have poppers AND everyone will think your mom is the coolest. 20 Jalapenos 1 large brick of cream cheese 2-5 lbs. of bacon 2 boxes com bread mix Some milk

2-4 eggs Fry bacon in deep dish pan or Dutch Oven, saving all grease

Cut each Jalapeno in half, scoop out and dispose of seeds in the center (Note: washing out the seedless centers at this point will keep them from being too hott) Heat grease to a near boil Crush about half tlie bacon strips in to bacon-bits (because of the amount of grease required, you will probably make too much bacon for the actual recipe—just eat it while you follow the rest of these instructions.) Mix most of the bacon bits in with the block of cream cheese, creating a large creamy-bacony-mushy a w e s o m e .

Using a knife, fill each Jalapeno half with bacony cream cheese making sure the cream cheese is flush with the outside edges of the peno half Follow the instruction on the back of the com bread mix adding another egg or more milk as needed to thin the mixture. Make more mix as needed.

Fully submerge each peiio half into the cornbread mix then drop each into the near-boiling grease.

- 2 6 -

Cheese Sandwich Spectacular ^ hAcUau^hllv^

^

Don't knock it till ya try it

Bom on nights when lonely vegetarians stmggled to keep their fires lit and stomachs warm. Perfect for summer

picnics, 2am post bar snacks, and prison weddings. This has become very popular among both carnivores and vegetarians alike at Philmont. So popular in fact, that the Philmont commissary began ordering 3,000 more pounds of cheese a week. This sandwich reeks of bad health and is perfect cover for any closet vegetarian.

2 pieces of bread 4-5 pieces of American pasteurized cheese (chilled is best)

10-15 Lays® Original potato chips (no ridges, thank-you) 1-2 tbsp ranch dressing

10-15 Shurfine® hamburger pickle slices Vi tbsp Shurfine mustard 1 tbsp parmesan cheese

On top of one slice of bread, layer cheese, then pickle slices, then chips, then condiments and sprinkled cheese.

Smash down sandwich with other piece of bread to size of mouth. It is important to put the condiments on top of the chips so that the chips are drenched in flavor.

Melted Cheese Sandwich Rolls (any kind)

Cheese

(sliced)

^

Meat (thinly sliced) Mustard

Cut

and

butter

rolls.

^

Fill to taste with cheese, meat, and mustard.

Wrap each roll in foil.

Place rolls on the edge of coals or on grill above the coals for about V2 to 1 hour (or heat it up in the oven until ^ the cheese is melted).

Av o c a d o & Tu n a S a l a d 6m,LLy Rose

^7

Mix up tuna fish however you would want it for a sandwich.

Instead of putting it on bread, halve and pit an avocado, then spoon the tuna into the hole the pit left behind and eat it right out of the avocado skin.

(Editor's Note: Peruvian Delight, a vegetarian version of this recipe was made famous by the staff at Seally Canyon in 2006. This can be made by mixing chopped red onions, shredded mozzarella cheese, avocado, garlic powder, lime juice and salt, then putting it back in the avocado skin to eat.)

- 2 7 -

Fr. Steve Hoffer's "Tobasco Donkey" Italian Sandwich Kyle Schyietder I created this in a rush for Fr. Steve Hoffer and Chaplain Joseph Palacios who were unable to stay for dinner on one of my cooking adventures to the baclxountty, this trip having brought me to Fish Camp. AskFr. Steve for the story. Feeds 4, or 2 extraordinarily hungry chaplains. 1 loaf Italian bread

2 handfuls fresh spinach (or lettuce)

1 green pepper, sliced into thin rings 1 onion, sliced and grilled 2 tomatoes, sliced 1 lb. ham, deli sliced

1 lb. turkey, deli sliced Cheese to cover, sliced

1 second splash of olive oil (for grilled onions) Tobasco sauce, liberally applied to both insides of bread Heat griddle or wood burning stovetop until a drop of water bounces when dripped. Wash all produce and cut as directed.

Move onions to aluminum foil with olive oil, wrap, and place on griddle or stovetop — keep an eye on this throughout the assembly process. Begin by slicing loaf in half lengthwise, splashing Tobasco (or other hot sauce) on both insides. Begin by placing tomatoes down, alternating placement to give tomato in each bite. Continue assembly, alternating veggies and meat, finishing off with grilled onions and cheese on top. Wrap sandwich in aluminum foil, place on griddle or stovetop with cast iron pans, large rocks, or other heavy object on top.

Allow to warm/cook for 5-10 minutes, depending on the temperature of your cooktop. Wrap for travel or slice onto 4 for in camp meals.

, G r i l l e d Ve g e t a b l e S a l a d ^

Rose

Note: This is good as a salad, but the marinated vegetables also make a good filling for a wrap sandwich. a litde olive oil, plus more later 1 or 2 zucchini, sliced in circles

1 or 2 squash, sliced in circles 1 eggplant, sliced in circles (optional) 1 red onion, sliced in rings 1 bell pepper, sliced in big pieces 1 tomato, diced

V4 cup olive oil % cup vinegar 1 tsp oregano 1 tsp basil 1 tsp thyme V2 cup or so crumbled feta cheese, or small cubes of mozzarella (optional)

Brush oHve oil on both sides of the zucchini, squash, eggplant, onion, and bell pepper.

Using a skillet, griddle, grill, or grill pan, grill each side of each vegetable until tender and slighdy brown (longer for the onion and pepper, shorter for the zucchini and squash). Once all the vegetables (except the tomato) have been grilled, and are cool enough to handle, dice them up into the same size as the tomato. Toss all the grilled and ungrilled vegetables in a large bowl. In a small bowl, whisk together the % cup olive oil, vinegar, oregano, basil, and thyme. Pour over the vegetables and stir till everything is coated. Add cheese, if using. - 2 8 -

Chilled Squash-Zucchini Salad 6m-LLy "Rose 1 clove garlic, minced 1 tsp (or so) oregano 1 tsp (or so) thyme 1 tsp (or so) basil 2 tsp sugar

4 to 6 squash and/or zucchini, chopped in chunks '72 cup red onion, very finely minced 2 stalks celery, minced 1 bell pepper, chopped 1 cup oUve oil 1 cup vinegar

Place all the chopped vegetables in a large bowl and toss together. In a small bowl, whisk together the remaining ingredients. Pour this dressing over the vegetables and toss until well coated. Cover and chill in the refrigerator for at least one hour before serving.

Cucumber Salad C^tY)AC[Yt This is my Mom's recipe and the longer the vinegar mixture marinates with the cucumbers, the better it tastes!

3 cucumbers, thinly sliced 2 tsp sugar Vi tsp onion powder few shakes ground celery seed

few shakes black pepper V* cup apple cider vinegar approx. % cup salt sUced red onion, optional

Soak sliced cucumbers in water with the salt overnight. Drain, do not rinse.

Mix together the dry ingredients, stir in vinegar. Pour over drained cucumbers in medium bowl. Add onion if desired. Serve chilled.

Three Bean Salad 8m,LLy Rose Note: You can use different types of beans, all depending on what you have on hand. 1 can black beans, drained and rinsed 1 tomato, diced

1 can kidney beans, drained and rinsed Va cup olive oil

1 can chick peas, drained and rinsed 'A cup vinegar Vi to Va cup red onion, very finely minced 1 or 2 tsp oregano 1 or 2 stalks celery, minced 1 clove garlic, minced 1 b e l l p e p p e r, d i c e d s a l t a n d p e p p e r, t o t a s t e Put beans and vegetables in a large bowl and mix. In another bowl, whisk together remaining ingredients. Pour these over the beans and stir until well coated.

- 2 9 -

Tu n a S a l a d speiA^cer selm.

^

top,

This type of tuna salad is not recommended for sandwiches. It goes real good on most kinds of crackers, especially Rye Crisps. For a treat, blanket a 10-inch flour tortilla with a bed of baby spinach leaves and spread tuna salad on r o l l i t a l l u p , a n d fi r e a w a y ! ! B o n A p p e t i t ! 1 can of tuna (don't get the oil packed stuff, it's greasy) 1 medium yellow onion 2 tsp minced garlic

2 tbsp mayo (or what passes for mayo these days) 4 tbsp or more (as much as you can stand, actually) Beaver, Cream Style, Horseradish Get a fairly big bowl. Dice up the onion, add the garlic and tuna, and mix with a fork. Add the mayo and horseradish. Don't get cheap on the horseradish either; more is ALWAYS better. Mix again and add pepper if you like. Let stand for a half hour or so (if you're patient) to let the flavors mix.

Potato Salad Tt^vt ''TtcM RosselseiA, 8 to 10 medium potatoes 2 sticks celery, diced

2 hard-boiled eggs, mashed

V2 lb. bacon, diced & fried

Miracle Whip®, to taste

Mustard, to taste

Boil potatoes with skin on - cool. Peel and cut into chunks.

Mix potatoes, celery, bacon, eggs, mustard, and Miracle Whip together. Add some of the bacon grease to taste. Serve warm or cold.

German Potato Salad Tt^vi "TtcM MCliA." RosselseiA. 8 large potatoes 1 onion, chopped 8 slices bacon, chopped 4 dill pickles, chopped 1 cup mayonnaise V2 cup white vinegar

V2 cup cream 1 V2 tsp salt 1 tsp sugar 1 tsp pepper 2 tsp mustard

Boil potatoes until tender. Drain and break into small chunks.

In a skillet, saute onion and bacon until brown.

Add remaining ingredients in a bowl and mix. Add potatoes, bacon and onion and stir well. Yield: 8 servings.

- 3 0 -

German Potato Salad waliy Meyer % cup sugar % cup flour 1 Vi cups of water

3 lbs. small potatoes V2 lb. bacon

1 cup chopped onion V2 cup white vinegar Slice and boil potatoes. Dice bacon and frj' till crisp. Set aside. Cook onion in 4 teaspoons of bacon grease until clear. Stir in flour and sugar. Mix vinegar and water together. Gradually add to onion and flour mixture. Cook until thickened, stirring constantly. Pour sauce over sliced potatoes. Add bacon, toss lightly. Can be served hot or cold.

Apple Vinaigrette Prep. Time: 5 minutes Yield: 2 cups Note: lliis is good on any green salad. 2 cups apple juice

1/3 cup vinegar (cider or red wine) 2 tsp Dijon mustard 1 medium clove garlic, minced V2 tsp salt Combine eveiything in a bowl and whisk until well-combined, —from The New Moosewood Cookbook by Mollie Katzcn

-31 -

Basic Yeasted Bread Recipe Prep. Time: several hours, although the "hands on" time is relatively brief Yield: 2 loaves

The Sponge: 2 cups wrist-temperature water 1 package active dry yeast a drop of honey or molasses 1 V2 cups flour The Mix: 4 tbsp melted butter or canola oil

V3 cup honey or molasses 1 tbsp salt

Additionally: 5 to 7 cups flour a little butter or oil for the bowl

Place the warm water in a large bowl and sprinkle with the yeast. Add the drop of sweetener and let stand for a minute or two.

Beat in 1 'A cups of flour with a whisk. Cover the bowl with a clean, damp towel, and put it in a warm place to rise for 35 to 40 minutes.

In a separate bowl, combine the ingredients for the mix. Add the mix into the yeast mixture, beating until they are well combined, moving from a whisk to a wooden spoon as necessary. Add the additional flour 1 cup at a time, changing from wooden spoon to floured hands as the dough thickens.

When all the flour has been added, turn the dough out onto a clean, floured surface.

Knead the dough by pushing forward and down toward the dough's center, then folding it back in on itself for about 10 to 15 minutes. Add extra flour as necessary to prevent sticking, but be sure to add flour slowly

and to fiilly incorporate each addition into the dough. The dough is well-kneaded when it has an earlobe-like t e x t u r e .

Oil or butter the bowl and roll the dough in it so the surface gets nicely coated. Cover with a towel and let it rise in a warm place until its bulk has doubled, about 1 V2 to 2 hours. Flour your fist and punch down the dough to instantly deflate it.

Return the dough to the floured surface and knead for another 5 to 10 minutes, adding flour if necessary. Divide the dough in half to form two loaves.

Oil or butter two loaf pans or baking trays, place the loaves in or on them, and cover with the towel. Let rise in a warm place until doubled in bulk one more time. (This time it will rise more quickly.) Preheat the oven to 375 degrees. Bake for about 40 minutes, or until the loaves sound hollow when tapped.

Remove the breads from the pans or trays right away, and cool so the crust will crispen. Wait at least 30 minutes before slicing. Optional Additions:

An e^~Beat this into the mix (and reduce water by 'Acup) Wheat germ—Up to 1 cup (this replaces 1 cup of additional flour) Seeds—Sesame, sunflower, poppy (or a combination) up toVa cup Chopped dried fruit—Add up to 1 cup to the mix Chopped nuts—Add up to 1 cup to the mix

Note: If there is no warm place for the dough to rise, fill a skillet with water and heat to boiling. Put the skillet with the hot water into the oven, along with the bowl of dough. The steam will warm the oven enough to make the dough rise for the whole rising period. —from The New Enchanted Broccoli Forest by MoUie Katzen

r - i

- 3 2 -

Rolls R o s e

To make rolls instead of loaves, use the same dough and simply shape it differently. • Roll into 1-inch balls, roll them in melted butter if you wish, and place them on a baking tray.

• Make 1-inch balls and put three together in each buttered cup of a muffin tin. • Divide each loafs-worth of dough into 12 equal parts and roll each one into a long "snake." Curl each one into a spiral. • Make more snakes and tie each one in a knot, like a pretzel. Bake all rolls at 375 degrees for 15 to 20 minutes. —from The New Enchanted Broccoli Forest by MoUie Katzen

Cheese Biscuits Jlkvt Foster 2 Vi cups Bisquick® baking mix % cup milk V2 cup shredded cheddar, swiss or what ever cheese (2 oz) Heat oven to 475 degrees. Grease cookie sheet.

Mix all ingredients until soft dough forms; beat about 30 seconds. If dough is too sticky, gradually stir in enough baking mix to make tlie dough easy to handle.

Turn dough onto surface well dusted with baking mix; gently roll to coat. Shape into a ball. Knead 10 times.

Roll V2 inch thick.

Cut with 2 inch cutter dipped in baking mix. Place on cookie sheet.

Bake 8 to 10 minutes or until golden brown. Drop biscuits: after beating, drop dough by rounded spoonfuls onto greased cookie sheet. Bake 10 to 12 minutes.

- 3 3 -

Basic Pizza Dough hCyie S'CkiA^lder This dough works really well in wood stoves, provided you can get the stove hot enough. Ask the commissary for an oven thermometer in your comm. order. If you have no yeast on hand, this can be duplicated with 2-3 pizza kits from the commissary. Feeds 4-6.

Makes2-12"/14" pizzas 1 package active dry yeast 1 cup warm water (110 degrees F) Pinch sugar 1 Va tsp salt 1 Va tbsp extra-virgin olive oil, plus more for coating bowl 2 Va to 3 cups all-purpose flour, plus more if necessary

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes.

Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except Va cup and mix well with your hands, working to incorporate the flour little by little.

The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky.

Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil.

Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500 degrees F and if you have one, place bricks wrapped in aluminum foil on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightiy oiled baking sheet and cover with a damp towel.

Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness.

Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately. Note:

Calzones - divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover "vxith a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

Deep Dish — do not divide dough. Coat cast iron pan with thin layer of olive oil or shortening, and powder with flour. Roll out dough to fit cast iron and place in pan, pressing down along the bottom to assure full contact with tlie pan. Allow to rest and rise for 15 minutes. Fill with ingredients, starting with cheese and layering, finishing with pizza sauce on top. Bake at 425 degree F for 40-45 minutes, until crust is golden brown and pulls away from pan. Let settle for 5-15 minutes depending on ingredients, serve.

- 3 4 -

Heart Attack Bread i^esLree Atwwter 1 loaf French bread 1-2 sticks of butter

Cheddar and mozzarella cheese, shredded

Fresh garlic cloves (or ample amounts of garlic powder — fresh cloves taste better) Slice French bread all the way down loaf. Don't slice all the way through the bread; make sure to keep the bottom intact.

Cut butter into pieces and put at least one pat of butter into each slice in the bread. Shred and stuff mozzarella and cheddar cheese into slices.

Dice garlic cloves and stuff into bread. Spread butter, cheese, and garlic across top of bread as you like.

Heat oven to broil, or at least to 500 degrees, and leave it in there until it looks delicious. All ingredient amounts are completely variable. Add other items as you like. Enjoy!

Angle Biscuits jL^vt Foster Makes a lot of biscuits

5 cups all purpose flour, sifted 'A cup sugar 3 tsp baking powder 1 tsp baking soda 2 tsp salt

1 cup shortening 1 pkg. dry yeast 'A cup warm water

1 V2 cups buttermilk (1 V2 tbsp vinegar in 1 Va cups milk)

Sift dry ingredients together, cut in shortening. Dissolve yeast in warm water and combine with buttermilk. Add this to dry ingredients.

Stir well and then knead; adding more flour if necessary to make a dough that is not sticky. Roll out about V2 inch thick on floured board.

Cut with biscuit cutter (or glass if necessary). Brush tops with melted butter. Bake at 475 degrees until golden brown.

G a r l i c To a s t 1 loaf French bread 1 tbsp chopped parsley (optional) 1 tsp garlic 1 tsp onion powder

salt

4

oz.

butter

Slice bread diagonally about 1 V2" thick. Melt butter in a small saucepan. Add garlic salt, onion, and parsley to the butter. With a brush or a folded up paper towel, brush butter onto both sides of the bread. Wrap bread with foil and heat in the oven.

Serving size: 6 - 3 5 -

Basic Italian Bread Kiyle schiA^elder After trying desperately to make GOOD French toast at FJ in 2005, we decided that we needed better bread. This is

a good everyday recipe for Italian bread that is crusty, but tender, and will stand up to just about anything you care to throw on it. REMINDER: Baking above 6,000feet requires a bit of extra care - follow the high altitude directions on the back of your Shur-Fine yeast.

Makes 1 large loaf. 2 cups water, lukewarm 1 packet of yeast 5 y4 cups flour 1 tbsp dark brown sugar

2 tbsp extra-virgin olive oil 1 tbsp salt 1 egg white, lightly beaten

^ Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form.

Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with a damp towel and set aside to proof in a warm, draft-free place for IV2 hours or until doubled in size.

Remove tlie towel, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. rmi The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Preheat the oven lined with an inverted baking sheet to 425 degrees F. Place the dough on an inverted baking sheet heavily dusted with flour.

^ Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush tlie dough with the egg white and sprinkle the sesame seeds over the top.

Using a razor blade or sharp knife, score 3 (%-inch deep) slashes across the top of tlie dough at a 45 degree angle.generously with water from a water bottle and place in the oven on the baking sheet. ^ Spray tlie dough Immediately close the oven and bake for 3 minutes.

Open the oven door and spray the dough again with the water botde. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes or until a hollow thud is heard when the bread is whacked with the bowl of a ^

wooden spoon. Allow the bread to cool slighdy before serving.

Zucchini Bread CoLLeeiA, McLciu.0hLliA, Nuctter 3

eggs

V2

tsp

nutmeg

2

c u p s2 cupsssugar u

zucchini 2 t s p v a n i l l a Va c u p c h o p p e d w a l n u t s 2 c u2 pcups s ggrated i powder 1 t s p s a l t V a c u p r a i s i n s V 2 t s pV2 tsp b abaking ! 1 t s p b a k i n g s o d a 1 c u p o i l 3 c u p3 scupsfl flour ( '72 tsp cinnamon

Mix ingredients and pour into two 9x5 loaf pans. Cook at 325° for 1 hour. ( - 1

- 3 6 -

Focaccia Bread Prep. Time: about 2 hours (mostly rising time) Serving Size: 4 to 6 1 cup wrist-temperature water 1 V2 tsp active dry yeast (or half a y4-oz. packet) 1 tsp sugar 1 tsp salt approximately

3 V2 cups flour 2 to 3 tbsp dried rosemary olive oil, for the bowl, dough, and baking tray extra flour, for handling the dough

Place the water in a medium-sized bowl and sprinkle in the yeast. Let stand for 5 minutes-it will become foamy.

Add sugar and salt. Stir until everything dissolves.

Add the rosemary and 3 cups of flour, one cup at a time, mixing well with a whisk. As the dough thickens,

switch to a wooden spoon, and, eventually, your hand. Knead the dough in the bowl for a few minutes, adding up to V2 cup more flour, as needed, to combat stickiness.

When the dough is smooth, oil both the bowl and the top surface of the dough. Put the dough in the bowl,

cover with a clean, damp towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.

Punch down the dough, and transfer to a clean floured surface. Adding small amounts of extra flour as needed, to avoid stickiness, knead the dough for about 5 to 8 minutes—until it is smooth and elastic, with an earlobe-like texture.

Form the dough into a ball, and roll it into a 10- to 12-inch diameter circle. Let it rest for about 10 minutes.

Preheat the oven to 400 degrees and lightly oil a baking tray. Transfer the circle of dough to the baking tray, and brush the top surface of the dough with a little more olive oil.

Bake for 20 to 30 minutes, or until lighdy browned. (Take it out sooner if you like it softer, later if you like it crispier.) —from The New Moosewood Cookbook by MoUie Katzen

Navajo Fried Bread 4 cups flour 1 tbsp baking powder 1 tsp salt

1 V2 cup warm water 1 cup shortening

In large pot, mix flour with baking powder and salt. Pour in warm water and mix to form dough. Knead by hand until it is soft but not sticky. Cover and let stand 15 minutes.

Shape into balls about 2 in across, then flatten by patting and stretching dough witli hands and fingers until it ^ is flat and round.

Heat shortening in large skillet and fry bread until golden brown. r "

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Severe Oat Bread

2 cups flour 1 cup rolled oats Va cup sugar 2 Va tsp baking powder '/a tsp baking soda 1 tsp salt

1 e^, beaten 3 tbsp oil V2 tsp vanilla 1 cup Coca-Cola V2 cup dried apples V2 cup chopped walnuts

In a large pot, stir together flour, oats, sugar, baking powder, baking soda, and salt. In a small pot, blend egg, oil, and vanilla. A d d t o fl o u r m i x t u r e .

Add Coke, apples, and nuts. Blend well. Pour into a well greased loaf pan.

Bake in oven at 350 for about 1 hour. Cool for 20 minutes before removing from pan. Store in foil overnight before slicing.

Irish Soda Bread Me0 } made this bread all the time when I tvfl.v studying abroad in Ireland. I would make it about once a week and have it around for me and my roommates to snack on. It was perfect for accompanying a 3 o 'clock cup of tea!

2 Va cups all-purpose flour Vi cup sugar 1 tsp baking powder V4 tsp salt V2 tsp baking soda

'A & Vb cup butter 1 'A cups raisins, soaked in water for 15 minutes and drained 1 Va tbsp caraway seeds 1 cup buttermilk 1 large egg, slightly beaten

Preheat tlie oven to 350 degrees. Butter a 9x5 inch bread pan. Stir together flour, sugar, baking powder, soda, and salt. Cut in butter and mix thoroughly with hands until grainy. Stir in raisins and caraway seeds. Add the buttermilk and egg to flour mixture. Stir until well moistened.

Shape into loaf and place into pan. B a k e f o r 1 h o u r.

Cool in the pan for 3-5 minutes before cutting.

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Freshly Fruited Bread Byi/iliy Ri)se Yi e l d : 2 l o a v e s

Note: This follows the same general directions as the Basic Yeasted Bread Recipe. The Sponge: 1 cup wrist-temperature water

/4 cup orange juice 1 package active dry yeast a drop of honey 2 cups all purpose flour The Mix:

1 cup finely minced cranberries (fresh or dried) 72 cup sugar or honey 1 large, ripe banana, mashed 1 tbsp plus 1 teaspoon salt 1 packed cup peeled, grated apple 3 tbsp melted butter 1 tbsp grated orange rind 1 Va cups finely minced nuts (optional) 1 tbsp grated lemon rind up to 1 Va cups minced dried fruit (optional) Additionally: 6 to 7 cups flour a little butter or oil for the pans or baking tray Combine water and juice in a large bowl. Add yeast and honey.

Beat in two cups of flour. Cover and let rise in a warm place for 30 to 45 minutes. Beat the ingredients for the mix into the risen sponge. (There is no need to precombine them.)

Add the additional flour one cup at a time, beating at first with a wooden spoon, then kneading it with a fl o u r e d h a n d .

As in the Basic Yeasted Bread Recipe, knead, let rise, punch down, knead again etc. Bake at 350 degrees for 40 to 50 minutes, or until it sounds hollow when thumped on the bottom. Cool for at least 30 minutes on a rack before slicing. —from The New Enchanted Broccoli Forest by MoUie Katzen

Banana Bread AtlLsoiA. vln-soiA.

'A cups crisco % cup brown or granulated sugar 2-3 mashed, ripe bananas 1 egg 1 and Va cups of flour 2 and 'A tsp of baking powder Mix crisco and sugar. Add bananas and egg, mix well. In three parts, add flour and baking powder, mix well. Bake at 350 degrees (or any degrees for woodburners) for one hour, or until a fork comes out clean.

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Banana Bread Yield: 1 medium-sized loaf

VS cup sugar

^ 1 Va c u p s a l l p u r p o s e fl o u r 1 tsp baking soda 1 tsp baking powder Va tsp salt

2 e^, beaten 3 ripe bananas, mashed V2 cup chopped nuts, optional

2 tbsp butter or margarine Preheat oven to 350 degrees. Grease a loaf pan. Sift together the flour, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the butter and sugar together until creamed. Then add the beaten eggs, a little at a time. Add the mashed bananas.

Pour the wet ingredients in with the dry and mix well. Fold in nuts, if using. Pour into the loaf pan and bake for about one hour, or until a toothpick or knife inserted in the middle comes out clean.

—from The World in Your Kitchen by Troth Wells

Apple Bread Rose

Prep. Time: 20 minutes to prepare, and 50 minute to bake Serving Size: 1 medium-sized loaf a little butter or oil for the pan 1 V2 packed cups peeled, grated apple 3 tbsp lemon juice V2 tsp grated lemon rind V2 cup brown sugar 4 tbsp melted butter legg 2 cups flour

2 V2 tsp baking powder V2 tsp baking soda Va tsp salt 1 tsp cinnamon 1 tsp vanilla extract 1 cup minced nuts (optional)

Preheat oven to 350 degrees. Lightiy grease a medium-sized loaf pan. Combine the grated apple, lemon juice, and lemon rind in a medium-sized bowl. Beat in the sugar, butter, and egg.

Sift together the flour, baking powder, baking soda, salt, and cinnamon into another bowl. Make a well in the center, and add the apple mixture, along with the vanilla and the nuts, if using. Stir until just well combined.

Spread into the prepared pan. Make for about 50 minutes, or until a knife inserted all the way into the center comes out clean.

Cool in the pan for about ten minutes, then remove the bread. Cool for another 30 minutes before slicing, —from The New Enchanted Broccoli Forest by Mollie Katzen

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Scones "Rose

Yield: About 12 scones, more or less depending on their size. 3 cups all purpose flour 3 tbsp baking powder % cup sugar, plus extra tsp for sprinkling the top % tsp salt

Va cup vegetable oil V2 cup soy milk (or regular milk)

y4 cup soy milk plus 1 teaspoon apple cider vinegar

Preheat oven to 400 degrees. Lightly grease a cookie sheet. In a large bowl, sift together the flour, baking powder, sugar and salt.

Add the oil, soy milk, and vinegar. Mix until just combined; the dough should be clumpy and not sticky. It is okay if there is there is a light dusting of flour.

Drop by % cupfiils onto the greased cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar.

Bake 12-15 minutes.

Variation: Fold berries or nuts into the dough. —from Vegan with a Vengeance by Isa Chandra Moskowitz

Oatmeal Scones Ay cock, 1 V2 cups old-fashioned rolled oats 'A cup whole milk V4 cup heavy cream 1 large e^ 1 V2 cups all-purpose flour — unbleached

'A cup sugar plus 1 tablespoon for sprinkling 2 tsp baking powder V2 tsp salt 10 tbsp cold unsalted butter, cut into '/a inch cubes

Adjust oven rack to middle position, heat to 375"F Spread oats evenly on baking sheet and toast until fragrant & lightly browned — 7-9 min. Increase oven temp to 450 F. Reserve two tbsp oats for topping. Whisk milk, cream & egg — remove 1 tbsp for glazing.

Pulse flour, 'A cup sugar, baking powder & salt in food processor until combined about 4 1-second pulses. Scatter butter evenly over dry ingredients and pulse until mixture resembles coarse commeal - 12 to 14 pulses.

Using a rubber spatula, fold in toasted oats and liquid mixture. Mix dough until a cohesive mass forms.

Dust work surface with V2 of reserved oats, turn dough onto work surface and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick.

Cut dough into 8 wedges & set on parchment lined baking sheet about 2 inches apart. Brush surface with reserved egg mixture & sprinkle with sugar. Bake until golden brown 12-14 min. Enjoy!

—Cooks' Illustrated Magazine Sep-Oct 2003

-41 -

C a r r o t R a i s i n M u f fi n s 5^u^Ly Rose Yield: 12 muffins

Note: Instead of muffins, this batter can also be used to make a loaf of Carrot Raisin Bread. p m

Vi cup raisins 1 Vi cup all purpose flour 2 tsp baking powder V2 tsp baking soda V2 tsp ground cinnamon

V4 cup sugar V2 tsp salt 1 cup rice or soy milk (or regular milk) V4 cup canola oil 1 tsp vanilla extract 2 cups grated carrots

1/4 tsp ground nutmeg

Preheat oven to 400 degrees. Spray muffin tin with nonstick spray or lighdy grease with oil. Soak the raisins in a bowl of hot water and begin to prepare the batter.

1*^ In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center and add the milk, oil and vanilla; mix with a wooden spoon until just combined. Fold in the grated carrots. Remove raisins from the water and fold in. Fill the muffin tin % way full.

Bake 18-22 minutes, until a toothpick or knife inserted in one comes out clean. Let cool on a cooling rack. Variation: Instead of raisins, fold in sunflower seeds or chopped walnuts. —from Vegan with a Vengeance by Isa Chandra Moskowitz

Custardy Popovers Rose

Prep. Time: 5 minutes to prepare; 25 to 35 minutes to bake Serving Size: 12

NOTE: The number of eggs is flexible. Tlie more you use, the more custardy the popovers will be. 2 to 3 tbsp melted butter or margarine, for the pan 2, 3, or 4 eggs

1 V4 cup milk 1 % cup flour V2 tsp salt

Preheat over to 375 degrees. Brush the insides of the muffin cups with melted butter or margarine. Beat together the eggs and milk in a medium-sized bowl.

Add the flour and salt and beat with a whisk until reasonably well blended. A few lumps in the batter are okay. Fill each muffin cup about V2 to % full.

Bake 25 minutes if using 2 e^s, 30 minutes if using 3 eggs, and 35 minutes if using 4 eggs. Do not open the oven while baking. Remove the popovers from the pan immediately and prick each with a fork to let the steam escape. Serve as soon as possible, either plain or with butter and/or jam. —from The New Moosewood Cookbook by Mollie Katzen

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C r e a m C h e e s e M u f fi n P u f f s ■SherrijjaiA.e Aycocte Mix well:

V2 cup sugar 1 tsp cinnamon 1 tsp vanilla flavoring Line 9" round baking pan with parchment paper. Grease paper using oil or butter. Vj cup melted butter 1 tsp vanilla 1 - 12 oz can 10 count good biscuits - such as PiUsburj' Golden Layers (don't use Grands) 8 oz cream cheese cut into 10 pieces or 20 pieces Roll each biscuit into a 3" — 4" circle. You can flatten the biscuits in your hands. Dip cheese in butter and place in the center of the biscuit. Fold dough around cheese, seal well. Roll in butter

Roll in sugar mixture Place seal side down in baking pan. Home baking: Bake 375 F for 18 to 20 minutes in a home oven.

Dutch Oven Baking: Place a small baking rack or several small balls of aluminum foil in the bottom of the Dutch oven. Place the round baking pan on top of the rack or the aluminum foil balls. Bake in a Dutch Oven with enough charcoal briquettes to cover the top (approximately 45 each) and briquettes under the Dutch oven. Bake 18-20 minutes. 'Hiis makes a real jaimmy and unusual dessert. —Andrew C. Madden

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Monkey Bread 2 tsp cinnamon 1 V2 sticks margarine Va c u p w h i t e s u g a r 1 c u p b r o w n s u g a r 30 biscuits

Line Dutch oven witii foil.

Mix white sugar and cinnamon together. Cut biscuits into 4 pieces. Roll biscuits in sugar-cinnamon mixture. Pile in Dutch oven.

Melt margarine and brown sugar together. Pour over top of biscuits. B a k e f o r a b o u t ' / a h o u r.

Turn upside down to serve. Makes about 15 servings.

Hopping Bunnies This is a tradition in my house evety Easter. The day before the family makes the bunnies and we eat them Easter morning. The recipe is from an old tattered and torn Betty Crocker cookbook

1 pkg yeast 5 V4 cup water 1 cup milk %

VS

cup

sugar

2

to S'/a cups fl o u r 2 beaten eggs cup orange juice

tbsp

grated

orange

peel

V 2 c u p s h o r t e n i n g ( V i - ' e l i k e t o s u b s t i t u t e Va c u p o r a n g e j u i c e

1

tsp

salt

concentrate

for

the

last

two

ingredients)

Icing: Powdered sugar Milk Va n i l l a e x t r a c t

Soften yeast in warm water. Combine next four ingredients. Cool until lukewarm. Stir in 2 cups flour, beat well. Add eggs; mix well. Stir in yeast. Add juice and peel and remainder of flour to make a soft dough. Turn out on floured surface and knead until smooth (5-10 minutes). Place dough in greased bowl. Cover and let rise till double (about 2 hours). Punch down. Let rest 10 minutes.

To shape: On floured surface, roll dough in rectangle V2 thick. Cut dough in strips about V2 inch wide and roll between hands to smooth. Shape in bunnies (cinnamon roll shapes — one smaller for the head and one larger for the body attached together, with small pieces for ears and a round ball for tail.) Let rise until almost double before baking (about 45-60 minutes). Bake at 375® for 12 to 15 minutes. Makes about 30. Sen'e warm drizzled with icing.

To make icing start with about 2 cups powdered sugar, add V2 teaspoon vanilla to taste and enough milk to make an icing that is pourable but not too runny.

- 4 4 -

Corn Chowder R o s e

Prep. Time: 30 minutes Serving Size: 6, but possibly more 1 medium potato, diced (peeling is optional) 1 tbsp butter 2 cups chopped onion (about 1 onion) 3 to 4 medium cloves garlic, crushed or minced 3 stalks celery, minced 1 Vz tsp salt

1 tsp basil Vi tsp thyme 3 cups com

2 to 3 cups lima beans (or any other light-colored beans) 4 cups milk Fresh black pepper, to taste

Place the potatoes in a pot and cover \vith cold water. Bring to a boil and cook until just tender. Drain well, and set aside. Meanwhile, melt the butter in a ketde or Dutch oven.

Add onion, garlic, celery, salt, and herbs. Saute over medium heat for about 10 minutes, or until tlie onion and celery are tender. Stir in the corn, and saute for about 10 minutes more. Add the beans.

Add potatoes and milk. Season to taste with black pepper. —from The New Mooscwood Cookbook by Mollie Katzen

Cream of Celery Soup Bniiiij Rose Prep. Time: 30 to 40 minutes Sendng Size: 6 to 8 servings 2 potatoes, the size of an average person's fist, peeled and diced 4 cups chopped celer}' 3 cups water 1 Va tsp salt (plus another '/z teaspoon later) 1 to 2 tbsp butter 1 cup finely minced onion (about half an onion) 1 cup ver)' finely minced celer)' (the innermost stalks work best for this) 1 tsp celer)' seed 1 cup milk, warmed white pepper, to taste

4 to 5 tbsp sour cream, half and half, or heav)' cream (optional, for a richer tasdng soup) Place potatoes, 4 cups of celer)', water and 1 'A tsp, salt in a large saucepan. Bring to a boil, turn the heat way down, and simmer, covered, for about 15 minutes—until ever)'thing is soft. Mash to the consistency of a puree. Melt butter in a small skillet. Add onion, finely minced celery, celery seed, plus '/z tsp. salt. Saute about 8 to 10 minutes—until the vegetables are tender. Add to potato mixture. Stir in remaining ingredients. Heat gendy (don't cook or boil).

—from The New Mooscwood Cookbook by Mollie Katzen

- 4 5 -

Black Bean Soup R o s e

Prep. Time: 1 hour and 15 minutes Ser\dng Size: 6 to 8 1 tbsp olive oil 2 cups chopped onion (about one onion) 10 medium cloves garlic, crushed or minced 2 tsp cumin 2 to 2 '72 tsp salt

2 cans black beans, drained

1 medium carrot, diced

Optional toppings: sour cream, cilantro, salsa

1 medium bell pepper

4 cups water 1 Va cups orange juice Black pepper and cayenne pepper, to taste 2 medium tomatoes, diced (optional)

Heat olive oil in a medium-sized skillet.

Add onion, half die garlic, cumin, salt, and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and bell pepper. Saute until everything is very tender (another 10 to 15 minutes). Transfer the sauteed mixture to a large pot. Add the beans, water, orange juice, black pepper, cayenne, and optional tomatoes. Simmer for 10 to 15 minutes.

Serve topped with sour cream, cilantro, and/or salsa. —from The New Mooscwood Cookbook by Mollic Katzen

Minestrone Soup 6i^LLy Rose Prep. Time: About 1 hour Scr\ting Size: 6 to 8 Note: For a minestrone that is more like a stew than a soup, use the larger amounts of beans and pasta. 2 tbsp olive oil 2 cups chopped onion (about 1 onion) 5 medium cloves of garlic, minced 1 Va to 2 tsp salt 1 stalk of celer)', minced

1 small zucchini, diced

1 medium bell pepper 3 to 4 cups (or more) water 1 14.5 oz. can tomato puree (about 2 cups) 1 or 2 can pea beans, chick peas, or kidney beans,

1 medium carrot, diced

1 tsp oregano Fresh black pepper, to taste 1 tsp basil

drained

'/a to 1 cup dry pasta (any shape) 1 or 2 medium-sized ripe tomatoes, diced Parmesan cheese

Heat the oil in a kettle or Dutch oven.

Add onion, garlic, and salt. Saute over medium heat for about 5 minutes, tlien add celery, carrot, oregano, black pepper, and basil. Cover and cook over low heat about 10 more minutes, stirring occasionally. Add zucchini, bell pepper, water, and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.

Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the fresh tomatoes, and serve right away, topped with parmesan cheese. —from The New Mooscwood Cookbook by Mollie Katzen

- 4 6 -

Cream of Tomato Soup EmlLy 'Rj)£,e Prep. Time: 30 minutes Ser\ang Size; 6 1 '/a cups chopped onion (about 1 medium onion) 1 large potato, unpeeled and thinly sliced 1 stalk celery, minced 2 cups water 1 28-oz. can tomatoes, pureed 2 large cloves garlic, minced

1 tsp honey 1 Vs tsp salt 1 tsp dried dill 2 tsp dried basil V2 tsp dried thyme 1 cup milk

Place onion, potato, celery, and water in a soup pot or Dutch oven. Bring to a boil, cover, and simmer until the potato is soft (about 15 minutes). Remove from heat and carefully mash to the consistency of a puree. Return to burner and heat just to the boiling point. Lower heat, add garlic, honey, and seasonings, and simmer for about ten minutes. Stir in milk just before sen'-ing. —from The Enchanted Broccoli Forest by Mollie Katzen

Cream of Broccoli Soup 5m,L.Ly Rose Prep. Time: 45 minutes Serving Size: 4 to 6 2 tbsp butter or margarine 1 Vz cup chopped onion (about one small onion) 1 bay leaf 1 tsp salt 1 medium bell pepper, diced 4 cups chopped broccoli 2 V2 cups water

2 cups milk V2 cup sour cream % tsp allspice Black pepper and white pepper, to taste V2 tsp thyme V2 tsp basil 1 cup broccoli florets, sliced thin and lightly steamed, optional, for garnish

Melt butter or margarine in a kettle or Dutch oven. Add onion, bay leaf, and salt. Saute over medium heat undl the onion is translucent. Add bell pepper, chopped broccoli, and water.

Cover, and cook over medium heat for 10 minutes, or undl the broccoli is ver}' tender. Remove the bay leaf, and mash to the consistency of a puree. Whisk in the sour cream and remaining seasonings. Heat gently and sen'c hot, possibly topped with lightly steamed broccoli florets, —from The New Moosewood Cookbook by Mollie Katzen

- 4 7 -

Avocado Soup 01/viLLy Rose I have never actually made this, but in looking for something more to do with avocados besides guacamole, I found this and am intrigued.

Serving Size: 4 to 6

Note: This makes a very thick and creamy soup, but you can add more milk if you want it thinner. 3 avocados

2 scallions, minced (or half an onion, minced) 1 tbsp lemon or lime juice

2 1/2 cups milk salt and pepper, to taste

Slice the avocados in half, remove the pit, scoop the PULP out and into a bowl. Mash to a puree with a fork. Put the avocado in a pot.

Add the scallions (or onions) and the lemon or lime juice and mix well. Pour in the milk, a little at a time.

As you pour, combine it with the other ingredients to make a smooth Hquid. Season with salt and pepper, to taste. Heat gendy over low heat. Serve garnished with a litde extra scallion or onion, -from The World in Your Kitchen by Troth Wells

Chicken Tortilla Soup Hull

2-3 large chicken breasts (or more if you want) 4 cups chicken broth 8 oz salsa 1 can black beans 1 can com V2 - 1 onion

1 -2 bell peppers (any color) Cumin (to taste) Cilantro (if available)

Ground cayenne/red pepper (to taste) Tortillas or tortilla chips Heat chicken broth on the stove in a large pot. Dice onion and bell pepper. Slice chicken breast into thin strips. When chicken broth comes to a boil, add chicken breasts to cook. Pre-cooked chicken can also be used.

Add corn, black beans, onion, and bell pepper. Cover and simmer for 15-20 minutes, making sure chicken cooks through. Add salsa, cilantro, salt, pepper, cayenne pepper, and cumin to taste. Simmer 5 minutes longer. Crush tortilla chips and serve soup over the chips or sprinkle on top of the soup. Sour cream goes well served on top. This "recipe" can be changed to however you like it. Use more of some ingredients, less of others.

- 4 8 -

French Onion Soup CyOtYi\A.O This soup is supposed to be dark brown, veiy flavorful.

Here's a guesstimate of how much of everything to put together. Olive oil

4-5 large onions (mix red, white and yellow) 4-5 cloves of garlic (maybe more?) 1 can beef broth

1 can chicken or vegetable broth

Plenty of Italian seasoning (oregano, basil, rosemary, thyme) Salt

A couple of soft beef bouillon cubes Toasted small pieces of French bread THICK slices of provolone cheese

Slice the onions into medium-sized rings. In a large pot, heat up the olive oil (about V* inch thick covering the bottom). Add the onions and cook until medium-dark brown. Stir occasionally. If you burn them a little, don't worry'— when you add the broth, it'll disintegrate the burn marks and add some extra flavor. When the onions are brown, squeeze the garlic through a garlic smasher and add. Then add the can of beef broth and some Italian seasonings. Lower the heat and cover the pot. After about 5 minutes, add die can of chicken (or vegetable) broth. After a few more minutes, add water (as much as you want to make die amount of broth you want). After a couple of minutes, taste the broth. You'll probably want to add a bouillon or two (dilute it in some warm water first) and some more Italian seasonings. Let the soup simmer on low heat for at least 20-30 minutes (the longer the better). Taste the soup and decide what else you should add: water, bouillon, Italian seasonings, salt? Then simmer longer. When it tastes good to you, toast the bread. Put some small pieces of bread into the sending bowls (ideally, the bowl would be 2-3 inches deep and the diameter of the provolone cheese). Spoon generous pordons of soup on top of the bread undl the bowl is full. Place a thick, beaudful slice of provolone cheese on top and stick in die oven (on broil) for a little bit so that the cheese can melt well. Enjoy your simple, culinary masteq:)iecc with much gusto!

- 4 9 -

Andy's Green Chile Stew One night I started to fry some potatoes with some leftover chicken. fv) As I looked in the refrigerator I noticed some green chile and thought that would be good with my chicken. One thing led to another, and the next thing you know I had this tasty stew sitting in front of me.

1 lb. of boneless, skinless chicken (breast or thigh) 2 cups fresh roasted and peeled green chile (hot or mild) 4 or 5 potatoes peeled and diced into cubes 2 or 3 stalks of celery sliced 3 or 4 carrots peeled and sliced

Enough water to cover all the ingredients in a pot, then add a cup or two for good measure Fresh chopped cilantro (to taste, but not too much)

Fresh ground black pepper Onion powder (to taste) Salt (to taste)

In a skillet, cook chicken until done all the way through. You may want to season the chicken a bit with onion powder and salt while it is cooking. Shred chicken.

Combine all ingredients in a large pot, bring to boil, reduce heat, and simmer until potatoes are soft. If you prefer more flavor in your green chile when the stew is finished, add the green chile closer to when the stew is finished simmering. Feeds 4.. .maybe.

Hearty Potato Soup 6 medium potatoes, peeled and sliced 2 carrots, diced

6 celery stalks, diced 2 quarts water 1 onion, chopped

6 tbsp butter or margarine 6 tbsp all-purpose flour 1 tsp salt tsp pepper

1 Va cups milk

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2 Va quarts).

- 5 0 -

Cowboy Soup RiibbL R/)cle 1 can tomato soup

1 medium onion

1 can peas 1 can green beans

Potato chunks

1 can baked beans

1 can tomatoes

1 lb ground beef

1 can com

Chili powder Nutmeg Salt, pepper

Brown ground beef and onion together.

Add all except seasonings. Do not drain vegetables. Cook until potatoes are done. Add seasonings and cook 30 min.

Chicken Vegetable Stew with Homemade Noodles klyU S>ch\A^ldtY' In Backcountry cooking, we often struggle with throwing food away as we try to set the example for our crews. This recipe utilizes leftover baked chicken to add the chicken kick and some leftover meat, but fresh stuff could be used just as easily. As a special treat for a Rayado crew, a visiting BCM, or just a stick-to-your-ribs dinner, this stew will really bring warmth to all who consume it. Have the hot sauce at the ready - it's a staple for this dish. Stew:

4 quarts water Baked chicken leftovers, or 6 to 8 chicken breasts

4 carrots, chopped 4 celery stalks, chopped 1 onion, chopped

6 potatoes, chopped 1 small handful dill, chopped 2 green peppers, diced (optional) Salt and Pepper

In a large stock pot, boil 4 quarts of water. Once boiling, add chicken. Bring to second boil, simmer. After 30 minutes or so, remove cooked chicken and de-bone.

Add carrots, celery, onion, potatoes, dill, and green peppers to stockpot. Bring to a final boil, adding chicken meat back to the stew, and simmer for about 1 hour.

Sift flour onto work surface (or into bowl), forming a well in the center. Add eggs, water, and salt into the well, working into a dough. Knead the dough for about a minute or two, cutting into 2 equal parts. Roll out the parts to l/8th of an inch, about half the width of a pen or pencil. Slice into strips about a thumb wide, and let dry for 1 hour. Cook undl tender in boiling water.

-51 -

Split Pea Soup HlyLe Sahvidd&r A nice addition to a cold, rainy, and blustety mountain day. Many people have bad memories of split pea baby food, but fear not; this is a big kid's soup. I made this in 2006 at Miner's Park for one of our post-Rivera rainy days. Combine with a few slices of toast or some crackers for a good, healthy, and hearty lunch. Ser\>es 6. Cook Time: 30-35 minutes

6 cans of peas, drained 2 ham steaks, chopped - keep die bone for the soup! 1 large onion, chopped 1 stalk celer}', chopped 1 large carrot, chopped

V2 handful of chives, dill, basil - chopped 2 splashes of Worcestershire sauce 7 cups cold water '/a tbsp hot sauce

In a large soup pot or Dutch oven combine the peas, ham, onion, celer)' and carrot. Add die herb bundle, water, and Worcestershire sauce; bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for l-Va hours or undl the peas are burst and hambone comes out clean.

Remove the pot from the heat. Cool. Puree the soup with a potato masher. Heat the soup to a simmer with the meat and season with salt and pepper to taste. Serve.

North Country Stew A\A.d\^ C^trV[aYt I stole this one off of a package of sausage.

1 lb. bacon, cut into small pieces 4 cups water 12 02. of (breakfast type) sausage links 2 (4 oz.) jars of sliced mushrooms, drained (preferably spicy), cut small V2 cup chopped celer)' 1 chopped onion 1 tbsp Italian seasoning 4 cups cooked wild rice (I don't know why it has 2 beef bouillon cubes to be wild) V2 tsp black pepper 3 (IOV4 02.) cans cream of mushroom soup Cook bacon, sausage, and onion undl bacon is crisp; drain. In Dutch Oven or large saucepan, combine all ingredients. Cover and simmer 30 to 45 minutes.

- 5 2 -

Homestyle Chili T^bbl Rocfe

1 lb. ground beef 1 large yellow onion, chopped 3 cloves garlic, minced 1 tbsp cumin 2 tbsp chili powder 1 tbsp Worcestershire sauce 2 tbsp brown sugar

1 (20 oz) can tomatoes, chopped 1 green bell pepper, chopped y4 cup water V4 cup lemon juice V4 cup molasses Salt & pepper to taste 1 lb. uncooked kidney beans

Cover beans with 2-3 inches of water.

Bring to boil, remove from heat and let stand 1 hour. Drain and set aside.

Brown ground beef with onion and garlic. Add remaining ingredients. C o v e r a n d s i m m e r a b o u t 1 h o u r.

Variations: Use black beans instead of kidney beans. Add fresh ground ginger, paprika or cocoa.

Texas Ranger Stew S0t. Foster, Com.pciiA.y Texcis § wife ^uzciiA.iA.e 1 Yz lb. lean ground beef 1 small onion chopped 1 (28 02) can peeled whole tomatoes 1 (14 oz) can beef brodi Water

2 tbsp Worcestershire sauce

1 V2 tsp salt V2 tsp ground thyme Ya tsp ground black pepper 2 (6-8 oz) cans sliced mushrooms 1 cup uncooked quick-cooking rice Y4 cup ketchup

Place a large skillet over medium-high heat and add ground beef and onion. Cook, breaking up beef, until beef is no longer pink inside; drain fat. Add tomatoes, broth, 2 soup cans of water, ketchup, Worcestershire sauce, salt, thyme, pepper, and mushrooms.

Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in rice, cover and set aside 5 minutes.

Makes 4 to 6 servings.

- 5 3 -

Andy's Stew As with my green chile stew concoction, I was /tying some potatoes one night and decided to make a good, hearty stew.

1 lb. pork (breakfast tj'pe) sausage, crumbled 4 medium sized potatoes, peeled and diced into cubes

1 half of a white onion finely chopped (I suppose sweet yellow onion would work well also) 1 half of a green bell pepper finely chopped 3 pieces of garlic clove, heated and then minced 1 can cream of celerj' soup 1 V2 cups of water Finely chopped celerj' (opdonal)

A few dashes of smoky flavor seasoning (such as Durkec Grill Creations) A few dashes of onion powder Mrs. Dash (or similar) Black ground pepper

Morton's® Nature's seasoning or salt Brown sausage in skillet. Add potatoes, onion bell pepper, and garlic (and optional celery). Fry for a few minutes. Add Smoky seasoning (be generous), onion powder, Mrs. Dash, black pepper, and salt (or seasoned salt). Add mixture to large saucepan with soup and water. Covet and simmer until potatoes are soft. Ser\'es more than 4.

Girl Scout Stew Jim. Fc>ster A real quickie

V4 lbs. ground beef, browned 2 cans Campbell's vegetable alphabet soup Hamburger buns (toasted if possible) Brown the beef.

Mix the soup with the meat and heat in skillet. Serve over toasted hamburger buns. Can be doubled or tripled. Keep the ingredients on hand and this will make a quick supper or lunch. You can brown hamburger meat on delivery day and put it in the freezer until you need it. Tliis is really quick.

- 5 4 -

Irish Stew

Patrick Kdlij what makes it Irish? No one kno-ivs! Well most people say that Irish ste\v originates in those kitchens that had very little utensils; a griddle, three legged pot, fire or if you're very lucky an oven, (sounds Just like the back countiy).

2-3 lbs of lamb or beef chopped into little pieces Salt and pepper 4 onions 6 carrots

1 pint of stock

loads of potatoes (spuds) as many as you think you'll cat:-) Some thyme (very exotic for Philmont) 1 tbsp of chopped parsley 1 tbsp of fresh chives

Heat oven, if in Ponil or Clarks Fork anyway to 350^F. Place tlie meat into the pan and cook over low heat until the fat runs off. Cut the onions and carrots.

Cook the meat in the pan until it is barely brown. Put the meat into the pot with the other vegetables that you'll be cooking. Gradually build up layers of meat, carrots and onions all the while adding the seasoning to each layer. Add the stock to the veg and meat. Peel and cut the potatoes, add these to the top of the layers of vegetables and meat. Season the potatoes. Add the tliyme. Cook the stew for 90-120 minutes on simmering heat. When the stew is cooked add die chopped parsley and chives. Bring stew to the boiling point and ser\'-e from a large dish.

- 5 5 -

Miami Special Barbecue Sauce joiA.es This is my recipe for a pretty good barbecue sauce for brisket, ribs, chicken, road kill, etc... from here in Miami, New Mexico. Beware, this can be really sweet or really spicy depending on your choice of spices! All ingredients must and should be altered to taste and amount of real meat! 1 cup Heinz Ketchup

3 tbsp French's® mustard

2 tbsp Grandma's® Molasses 1 or 2 tbsp red chili powder

1 or 2 whole cloves garlic, freshly chopped 1 tsp olive oil 1 tbsp balsamic vinegar

(Add some nutmeg or allspice for that South of the equator flavor, or maybe some ginger or curry for a little

Eastern taste. Have fun with it!)

Directions: Mix all ingredients well, let it sit for a while until you are ready to cook, and baste away! Note: This recipe has developed over the past few years cooking out with my friends Gayle & Nancy McBrayer, who are both wonderful friends and exceptional cooks with the CS Ranch during the hunts and for the Burrito Banquet during the summer.

Cheese Sauce "Rjost

Prep. Time: 20 minutes Serving Size: 4 to 5 2 tbsp butter 2 tbsp flour 1 tbsp dried mustard 2 cups warm milk 1 cup grated cheese (any kind, but cheddar works well)

Salt and pepper, to taste Optional additions: 1 or 2 teaspoons horseradish A f e w s h a k e s o f Ta b a s c o s a u c e

1 clove garlic, minced

Melt the butter over low heat in a small saucepan. Whisk in the flour and dry mustard. Keep whisking for about a minute after it dissolves. Add the milk. Cook over medium heat, whisking frequently, for about 5 minutes, or until thickened. Add the cheese, and stir until it melts.

Season to taste with salt, pepper, and optional stuff. Serve over vegetables, pasta, or anything else. —from The New Moosewood Cookbook by Mollie Katzen

- 5 6 -

I t a l i a n To m a t o S a u c e (for spaghetti, iasagna, or whatever) evuLLy f^se Prep. Time: 30 to 40 minutes Scr\4ng Size: 6 to 8 2 to 3 tbsp olive oil 2 cups chopped onion (about 1 onion) 1 medium-sized bell pepper, diced 2 tsp basil 1 tsp oregano

1 tsp thyme 1 '/a tsp salt

1 13-oz. can tomatoes

1 6-oz. can tomato paste 1 tbsp honey black pepper, to taste 4 to 6 cloves of garlic, minced 1/2 cup freshly minced parsley

Heat the oil in a skillet or Dutch oven.

Add onion, bell pepper, herbs, and salt, and saute over medium heat until the onion is very soft (about 8 to 10 minutes). Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite-si2ed pieces. Bring to a boil, then lower heat and simmer, partly covered, for 20 to 30 minutes. Add garlic, and cook about 10 minutes more. Add parsley at the last minute before sendng. VARIATION:

To step 1, add: 2 stalks of celery, minced 1 lb. of mushrooms, chopped 1 or 2 medium-sized zucchini, chopped 2 or 3 medium-sized tomatoes, chopped —from The New Moosewood Cookbook by Mollie Katzen

- 5 7 -

Best Ever Corn Fritters Ttm. "Tech MfliA," 1 cup flour 2 tbsp sugar 1 tsp baking powder 1 tsp salt

2 eggs 'A cup milk 2 tsp oil 1 can whole kernel com

Mix flour, sugar, baking powder and salt in a bowl with wire whisk until light and thoroughly combined. Beat eggs with milk and the 2 teaspoons of oil in another bowl. Gradually beat in flour mixture, then com. Fry in oil. Serve warm. Makes about 20-21 fritters.

Baked Beans Coileei/i McL^u.0hlliA. Nutter 4 cups pork and beans (2 cans) 'A cup chopped onion cup brown sugar Va cup green pepper, chopped Va cup sugar

2 tbsp Worcestershire sauce 2 tbsp cooking sherry 1 cup ketchup bacon

Combine all of the above ingredients, except bacon. Lightly grease casserole dish. Place mixture in it. Place one layer of bacon all the way across top. Bake at 300° for one hour or longer until bacon is done.

Cowboy Beans h c a t K a l Va l

2 cans of pork and beans (drained) 2-3 tablespoons oHve oil ' A b o t d e o f B B Q s a u c e O p t i o n a l ; 1 b e l l p e p p e r, o n i o n , a n d g a r l i c c l o v e lib of ground meat all diced (If you are adding veggies to the dish you'll need to saute them in olive oil in a skillet on medium heat, and cook them until the onions start to become translucent. Then set them aside until meat is fully cooked, and then put them back in.) In a medium sized skillet add olive oil and begin to heat (heat should be at medium temperature), place your ground meat in the skillet and cook until it is all browned. Place drained cans of pork and beans and place in the skillet with the meat. Stir the BBQ sauce in with the other ingredients, and serve when ready.

- 5 8 -

Special Carrots Me0 C^Yl^V[C{V\A. I cooked this often for fellow Kanik guides. It became an instant favorite, and made me a veiy popular cook. Slow cooking and adding only a little water at a time concentrates and intensifies the flavor of these carrots, making them delectably sweet and tender. Therefore, this recipe takes forever, but is extremely worth the wail.

1.5 pounds of carrots Freshly ground black pepper 4 tbsp butter 1 cup grated parmesan cheese Salt

Cut off the ends of the carrots and peel them. Cut daem into sticks approximately V* inch thick and 1 Vz inches long. Place butter and carrots in a skillet that will accommodate the carrots no more than about two layers deep. Place over medium-high heat. Wlien the butter has melted, season the carrots with salt and pepper, stir so that they are well coated, and then add about Va cup water. Cook uncovered, allowing the water to evaporate completely before adding more, about V-t cup at a time, until the carrots are tender, 20-30 minutes.

While the carrots are cooking, grate the parmesan cheese. When the carrots are tender, raise the heat to high to allow the carrots to brown a litde. Add the cheese, remove from the heat, and senx.

The Enchanted Broccoli Forest

5nALLy Rose Prep. Time: 20 minutes to prepare once rice is done, plus 15 to 20 minutes to bake Sendng Size: 4 to 6 Preliminar)': Cook 2 cups of rice. 1 bunch broccoli

1 tbsp butter or canola oil, plus a litde for the pan 1 cup onion, chopped (about half an onion) Va tsp salt 1 garlic clove, minced 2 tbsp lemon juice

About 6 cups cooked rice Black pepper, to taste Cayenne, to taste Vz cup sunflower seeds (opdonal) 1 packed cup grated cheddar cheese (optional)

Trim the bottoms from the broccoli stalks, and cut the tops into smallish spears of whatever size suits you. Cook them in boiling water until bright green and just barely tender, llinse under cold water, drain well, and set aside.

Preheat the oven to 325 degrees. Lightly grease a 9xl3-inch baking pan. Melt the butter or oil in a large skillet or Dutch oven. Add the onion and salt, and saute over medium heat for about 5 minutes, or until the onion begins to soften. Add the garlic and lemon juice, and saute for about 2 minutes longer.

Stir in the rice, some black pepper and cayenne to taste, and the optional sunflower seeds and cheese. Spread the rice into the prepared pan, and arrange the broccoli upright in the rice, like trees. Cover loosely with foil, and bake undl just heated through. —from The New Enchanted Broccoli Forest by Mollie Katzen

- 5 9 -

Sesame Asparagus e^vtlLy Rose

Prep. Time: about 10 minutes Serving Si2e: 4 to 6 2 cloves garlic, minced 1 tbsp sesame oil, or canola oil 2 tbsp soy sauce 2 tbsp rice vinegar

V2 tsp red pepper flakes 1 lb. asparagus, ends discarded 2 tbsp sesame seeds

Heat the oil in a skillet.

Add the garlic and saute over medium heat for about a minute. Add the soy sauce, vinegar, and red pepper flakes. Add the asparagus and saute for 4 to 5 minutes more, until the asparagus is still bright green and firm, but slightiy tender.

Move to a serving plate and sprinkle with sesame seeds. —from Vegan with a Vengeance by Isa Chandra Moskowitz

Avocado Enchiladas Rose

Prep. Time: about 40 minutes to prepare, and 30 minutes to bake Serving Size: 10 or 12 enchiladas 10 to 12 tortillas

Filling: V2 cup lemon juice 2 tomatoes, diced 4 medium-sized avocados 1 tsp salt 3 cloves, garlic, minced y4 tsp cumin 6 scallions, finely minced (or half an onion, minced) y* cup fresh cilantro, minced (optional) Place the lemon juice in a medium-sized bowl. Peel and pit the avocados, scoop the pulp into the bowl and mash. Add the remaining ingredients and mix. Sauce:

5 tomatoes, diced 5 cloves garlic, minced 1 bell pepper, minced V2 tsp crushed red pepper 1 tsp salt '72 cumin Place all ingredients in a saucepan and bring to a boil. Lower heat, partially cover, and simmer for about 15 minutes. To a s s e m b l e a n d b a k e :

(-n Preheat oven to 325 degrees.

Moisten the tortillas by either sauteing them briefly (i.e.: 10 seconds) in a litde oil, OR dunking them briefly in the sauce, OR dunking them briefly in water.

^ Assemble by placing a few tablespoons of filling on one side of each tortilla and rolling it up. Pour a small amount of sauce into a shallow baking dish, add the enchiladas, and pour the remaining sauce over the top. Cover with foil and bake for about 30 minutes.

—from The New Enchanted Broccoli Forest by Mollie Katzen

- 6 0 -

Seven Layer Meatless Tortilla Pie ^ EkVilly

Rose

^

2 15-oz. cans pinto beans, drained, or 2 15 oz. cans refried beans

% tsp garlic powder, or 2 cloves garlic, minced 1 cup salsa 2 tbsp chopped fresh cilantro (optional) 1 15-oz. can black beans, drained 1 small tomato, diced 7 fl o u r t o r t i l l a s

2 cups shredded cheddar cheese Preheat oven to 400 degrees.

Put pinto beans in a medium-sized bowl. Mash until they are the consistency of refried beans. If using refried beans, simply put them in a bowl. Stir in garlic and Va cup salsa. In another bowl, mix together remaining salsa, cilantro, black beans, and tomato.

Place one tortilla on a baking sheet. Spread Va cup pinto bean mixture on tortilla, leaving a '/a inch edge. Top with V4 cup cheese.

Top with another tortilla. Spread % cup black bean mixture on tortiUa. Top with Va cup cheese. Repeat, alternating pinto bean and black bean layers, and ending with a pinto bean layer on top. Cover with foil and bake about 40 minutes.

Top with remaining cheese and cut in wedges.

Frittata

8i/vtlLy Rose Prep. Time: 15 minutes to prepare, and 10 to 15 minutes to bake Serving Size: 4 1 tbsp olive oil Va cup onion, minced Va tsp salt A pinch of oregano A pinch of thyme 8 to 10 mushrooms, sliced

V2 cup bell pepper, minced 1 clove garlic, minced 2 handfuls chopped spinach Black pepper, to taste 4 or 5 e^;s Grated cheese, for the top (optional)

About 1 cup zucchini and/or squash, diced Preheat oven to 375 degrees. Heat the oil in a skillet. Add the onion and salt and saute over medium heat for about 5 minutes.

Add herbs, mushrooms, zucchini or squash, bell pepper, and garlic, and cook, stirring, over medium-high heat for another 5 minutes, or until the vegetables are just tender Turn the heat up, and add the spinach and black pepper. Stir and cook for a minute or two. Beat the eggs in a separate bowl, then pour them into the vegetables. Sprinkle on some cheese, if desired. Place the pan into the oven for about 10 to 15 minutes, or until the frittata is solid when you shake the pan. Serve cut into wedges.

—from The New Enchanted Broccoli Forest by MoUie Katzen

-61 -

Dressing T^hrbacher 8 cups bread crumbs V2 cup finely minced onions 1 cup chopped celery^ 5 eggs Salt and pepper to taste

V2 cup milk 1 can (13 V* oz.) chicken broth Poultr)' seasoning to taste

Vi cup butter

Toast bread and cut into bread crumbs.

Add onion, celerj', and eggs, salt, pepper, milk, and poultry' seasoning in that order. Add chicken broth. It may take more or less broth to moisten. Stir until moist. Add cut up butter to dressing and bake in a buttered casserole or stuff bird. Bake in oven at 350 degrees for 45 minutes.

Hush Puppies 1 cup commeal 1 tsp baking powder 1 tsp salt Va tsp black pepper or cayenne pepper (optional)

V2 tsp sugar 1 onion, finely chopped V2 cup milk or water 1 egg Vegetable oil for frying

In a bowl, mix the cornmeal, baking powder, salt, pepper, sugar, and onion together. Beat together the milk, water, and egg. Combine the liquid mixture with tlie drj- ingredients and hand mix until smooth. Pour vegetable oil into skillet or Dutch oven about Va' deep and when the oil is hot, drop small mounds of the hush puppy mixture into the fat. Each mound should be about 2". Use a slotted spoon to turn hush puppies when they arc brown on one side. Lift out when browned all over. Place on a paper towel to drain and serve as soon as possible. You can also deep fry them instead of the skillet method.

*This makes about 15 two inch hush puppies. If milk is used the Hush Puppies can not be used for a meat meal.

Fruity Rice 2 cups prepared minute rice or leftover rice

1 tsp salt V2 cup raisins

2 can fruit cocktail, drained

1 tsp cinnamon Drain liquid from fruit cocktail into measuring cup. Pour into medium pot. Add enough water to make 2 cups. Add other ingredients and bring to boil. Let set 5 minutes. Stir to fluff and serve.

- 6 2 -

Dog Ball Surprise While working at Philmont in 1992, Dave Reasoner, Monty Gibson, and myself, started throwing ingredients into a pot on the stove. We were at the end of the week before our next commissary food drop-off, so we didn't have much choice. The result was OK tasting (not great) but it certainly was fun to make.

1 can of com (optional) 1 can of mixed vegetables (optional)

1 can of chili preferably with beans (optional)

cooked spaghetti (optional) random seasonings(optional) whatever you may think will compliment your dish well (optional)

Open cans. Toss ingredients into a pot. Heat. Eat.

Zucchini, Corn, & Potato Tacos AshUy Pci0iA,pttci This is a great vegetarian (or vegan, if you leave out the cheese) dish that satisfies carnivores as well. If you don't tell them in advance, the carnivores won't even notice the tofu.;)

1 potato, cut into Va inch cubes 2 carrots, chopped Va onion, chopped 1 clove garlic, minced

Grated cheddar cheese

Chili powder, at least a tablespoon Salt

Black pepper

1 zucchini, cut into thin, bite-sized strips

Olive oil

'/a can com

To r t i l l a s

1 block of tofu, cubed

In a covered pan, cook the potato and carrots in boiling water for eight minutes or until tender. Place tortillas in warmer if cooking on a woodbuming stove. In a large skillet, heat olive oil. Add onion and garlic; cook for two minutes. Add zucchini and com and cook for another three minutes.

Add chili powder, salt, and pepper to taste, stir thoroughly and cook for another minute. ^ Stir in potato/carrot mixture and tofu, and heat through. q Fill the tortillas with the vegetable mixture and top with grated cheese. t

Seasoned Green Beans Ttm. "Tech MciiA," RosseLseiA, 2 cans green beans, with liquid V2 lb. fresh mushrooms, sliced

2 to 3 slices bacon, cut in 2-inch pieces Combine everj^thing in pot and cook until mushrooms and bacon are done.

- 6 3 -

Fried Rice T i m " Te c h " R ^ s s e l s e i A 3 tbsp oil 1 egg '72 lb. cooked ham, chicken or pork 4 cups cooked rice

4 tbsp soy sauce Salt & pepper 1 bunch green onions, chopped (use tops also)

Heat oil in fr}ing pan. Add egg and scramble.

Add meat, rice, soy sauce, salt and pepper. Heat thoroughly. Add onions and cook 2 minutes.

Spanish Rice Prep. Time: 20 minutes once the rice is cooked Serving Size: 4 to 6 Note: To peel and seed a tomato, drop it into simmering water for 10 to 20 seconds, retrieve it, and pull off the skin. Then cut it open and squeeze out the seeds. Preliminary: Cook 2 cups of rice. 1 to 2 tbsp olive oil 2 tsp basil 1 72 cups onion, minced About 6 cups cooked rice

V4 tsp salt 3 tomatoes, peeled, seeded, and minced (or 1 can 1 bell pepper, minced tomatoes, drained and 2 cloves garlic, minced Black pepper, to taste V2 tsp oregano Cayenne, to taste

chopped)

Heat the olive oil in a large skillet or Dutch oven. Add the onion and salt and saute over medium heat for about 5 minutes.

Add bell pepper, garlic, and herbs. Saute over medium heat for another 5 minutes, or until the pepper is just t e n d e r.

Stir in the cooked rice and tomatoes. Season to taste with black pepper and cayenne. Serve hot, possibly with beans. —from The New Enchanted Broccoli Forest by Mollie Katzen

- 6 4 -

Sweet/Sour Stir Fry Brlc the bear 0u.y

2 bell peppers

Ketchup to taste Soy sauce to taste Chunks of pineapple Pineapple juice V2 cup broth of chicken 3 tbsp com starch 4 cups of rice

1 onion

1-2 lbs. chicken or pork Several carrots Little bit of oil

'74 cup vinegar y4 cup sugar

Chop bell peppers, onion, carrots and chicken or pork into pieces. Fry in a little bit of oil, for 15 minutes. Add other ingredients and simmer for 20 minutes.

Lake Bake ja£.o\A. "T^le^o" I think that people have enjoyed this dish when I have served it in the past or maybe they just waited till I left the room before they fed it to the dog. Anyway here is the story behind the recipe: A similar dish was first served to me in '96 by a TR named Chuck Jewel He called it Santa Glaus Fries, because it was made with the only food that they had left at Santa Glaus the night before a comm-run day. Over the years the recipe for Santa Glaus Fries was subtly changed and in '99 at Grater Lake a PG named Kevin Todd and I made the following recipe several times. We thought it made a fine, fine side dish for a large group of hungry loggers so it might need to be cut down in order to feed people with normal sized appetites.

8-10 potatoes, peeled and cut into large chunks 1 large green pepper, finely diced 1 large white onion, finely diced 1 V2 sticks butter

5 strips bacon, crumbled- if you like meat 1 V2 cups cheddar cheese, grated

Tony Sachere's® Creole Seasoning, to taste Black pepper, to taste

1 V2 tbsp garlic powder Fry bacon until crisp then cmmble and set aside.

Cook potatoes in boiling water until tender. Saute onions and peppers for about 5 minutes in V2 stick of butter. Add garlic powder, Tony C's, black pepper, and remaining stick of butter. Heat until butter is melted and the spices are thoroughly mixed in the butter. Drain potatoes and mix with the sauteed vegetable butter mixture and add the crumbed bacon. Pour into a baking dish and top with cheese. Bake in a 350 degree oven for 15 -20 minutes or until cheese is golden brown.

- 6 5 -

Batter Dipped Fried Potatoes (Or Onion Rings) Tim "Tech MfiiA," "RosseLseiA. 1 cup flour Vs tsp baking powder 1 Vz cup water 3-4 sliced potatoes

Seasonings (your choice): 1 tbsp seasoned salt 1 tbsp red pepper y2 tsp ground oregano V2 tsp hot sauce

1 tbsp Mrs. Dash® Combine dry ingredients. Use spices of your choice - use at least 2 of them. Add water and mix.

Dip sliced potatoes in mixture and fry in hot oil 4-6 minutes or until done. Spicy: Seasoned salt and red pepper. Zesty: 2 tbsp. seasoned salt, 2 tbsp. red pepper, 1 tsp. oregano.

Cajun: Seasoned salt, Mrs. Dash, 1 cup water, y2 cup hot sauce. Hot 2 tbsp. red pepper, '72 tsp. oregano, y2 tsp. hot sauce.

*To make onion rings, decrease liquid by '72 cup.*

Skillet French Fries fc,h\A.eldtr We are often told that, "The way to a man's heart is through his stomach." In many places, this is very true, but never more evident than in our wonderful Commissary staff, who likewise has a killer sweet tooth! Providing them with this type of delectable treat is sure to bring your camp praise! Make sure to freeze in the pan if shipping to the Commissary.

1 '/a cups chocolate cookie crumbs 1 cup plus 3 tbsp sugar 3 tbsp butter, melted 2 V2 (8-ounce) packages cream cheese, softened at room temperature 1 V2 tsp vanilla extract 3 tbsp all-purpose flour 3 e ^ 1 cup sour cream 8 ounces melted semisweet chocolate, cooled slighdy 1 can cherry pie filling, for topping

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan). Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well.

Press onto the bottom of springform pan and set aside. In a large mixing bowl, combine cream cheese, remaining cup of sugar, and vanilla extract, beating until light and creamy. A d d t h e fl o u r t o t h e c r e a m c h e e s e m i x t u r e a n d b e a t u n t i l s m o o t h .

Add the melted chocolate and sour cream and mix well.

Add the eggs, 1 at a time, mixing after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set.

Run a sharp knife around tlie rim of the pan and allow cake to cool on a wire rack before removing rim of pan.

Refrigerate at least 4 hours or overnight before serving.

Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

-103-

Death-by-Chocolate Cake Coiieei^ MoL-du^kllui Mutter My mom made this at a company picnic and one of the guests asked for the recipe. The guest lived in the Bahamas and went home and mode it for her neighbor Lenny Kravitz. Supposedly he really liked it and has requested it since, so my mom likes to say that Lenny Kravitz loves her Death-by-Chocolate Cake. Now you too can make the cake that Lenny likes.

1 box chocolate cake mix Cool Whip® 12 02. chocolate chips Chocolate jimmies 1 jar Smucker's Hot Fudge, warmed Preheat oven to 350°. Prepare batter as directed on package and pour into greased and floured 9"xl3" pan. Pour chocolate chips over batter. Bake 30 minutes. Remove from oven and poke holes in cake with end of a wooden spoon. Pour warmed hot fudge sauce over cake and spread evenly. Cool. Frost with whipped topping and garnish with chocolate sprinkles. Refrigerate.

Stir Crazy Cake 2 V2 cup flour 1 V2 cup sugar '/a cup cocoa 2 tsp baking soda V2 tsp salt

% cup oil 2 tbsp vinegar 1 tbsp vanilla 2 cups cold coffee V4 cup sugar V2 tsp cinnamon Put flour, sugar, cocoa, baking soda, and salt in a lined, ungreascd cake pan. Stir with a fork to mix; form 3 wells in flour mixture.

Pour oil into one well, vinegar in one, and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Combine remaining sugar and cinnamon; sprinkle over batter. Bake in oven for 34-45 minutes.

- 104-

Skillet Apple (or Peach) Cake Jerry Lobdlll Preheat Oven to 350° G r e a s e a n d fl o u r a 1 0 - 1 2 " c a s t i r o n s k i l l e t .

Cream the following: Va cup margarine 1 cup sugar 1 egg Mix: 1 cup flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon Va tsp salt Slowly add dry ingredients to creamed mixture while mixing well. Add: 1 cup chopped nuts V2 cup raisins 2 cups chopped apples (If canned apples or peaches arc used, drain liquid off) Mix well. Spread into greased skillet. Bake 40 minutes.

Black Bottom Cupcakes McLau^Villi^ 8 02. cream cheese

^ egg 1 !/3 cup sugar (divided) Ve tsp salt 6 02. chocolate chips 1 Va cups flour 1 tsp baking soda

Va cup cocoa V2 tsp salt 1 cup water '/a cup vegetable oil 1 tbsp vinegar 1 tsp vanilla

Filling: Beat softened cream cheese, egg, V3 cup sugar and Ve tsp. salt well and then stir iti chocolate chips.

Batter: Beat flour, 1 cup sugar, baking soda, cocoa, Vi tsp. salt, water, oil, vinegar, and vanilla until blended. Fill cupcake liners V3 full with batter, then top each with heaping tsp. of cream cheese filling. Bake at 350° for 20-25 minute.

Makes 20-24 cupcakes.

- 105-

w

Dutch Oven Cobbler

2 cups biscuit mix 2 cups milk or water 1 cup margarine 1 can fruit, drained

2 cups sugar Mix the biscuit mix, sugar, milk, and margarine. A d d f r u i t a n d s t i r. B a k e i n c o v e r e d o v e n a b o u t 1 h o u r. Serves 8.

Mother of Invention Cobbler 1 box yellow cake mix 2 boxes Jiffy brand combread (or muffin) mix 2 eggs 2 tbsp vegetable oil Ingredients required by cake mix Wa t e r t o m a k e a m e d i u m - t h i c k b a t t e r

1 can pineapple chunks or crushed pineapple Combine all 3 boxes of mixes together, mixing well. Add the oil and eggs, and any other ingredients that your particular cake mix calls for. Add water until the resulting batter is fairly thick. This doesn't seem to be too critical, except if it is too thick it seems to burn easier.

Drain the pineapple juice and spread the pineapple out evenly over the top of the batter in a cake pan. Bake for about 30 minutes

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106-

Apple Pie EvKLLy R/)£e Prep. Time: 30 minutes to prepare, and 45 to 50 minutes to bake Serving Size: 4 to 6 Crust:

6 tbsp cold butter, cut into small pieces 1 V2 cups flour about 4 tbsp cold water, milk, or buttermilk Extra flour for rolling out the dough Use a pastry cutter or two forks to cut together the butter and flour until they make a uniform mixture resembling coarse cornmeal. As you stir with a fork, add the liquid, a little at a time, until the dough holds together. You can now wrap the dough and chill it to roll out later, or you can roll it immediately, using extra flour, needed, to prevent sticking.

Transfer carefully to a 9- or 10-inch pic pan, and form a crust with an edge. If not filling and baking soon refrigerate until use. Note: Reserve some crust for the top of the pie, if you wish to have a top to your pic. Filling: 6 cups peeled, sliced apple 3 tbsp lemon juice 1 V2 tsp cinnamon

Y-t tsp nutmeg 3 tbsp flour % to '72 cup sugar

Preheat oven to 375 degrees. Place the sliced apples in a large bowl. Drizzle with lemon juice, sprinkle with spices, and toss until well

coated. Sprinkle in flour and mix again. Gradually add the sugar as you mix. Don't worry if the apple slices break a little while being mixed Distribute filling into unbaked crust. Roll out reserved crust and cut into strips. Weave strips in a lattice pattern on top of pic. Bake for 45 to 50 minutes, or until the apples are soft and the crust is nicely browned around tlic edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil. Note: You can also make a second crust and use it to cover the entire pie. If you do so, be sure to crimp down the edges with a fork, and cut four or five slits in the top to let steam escape. —from The New Enchanted Broccoli Forest by Mollic Katzen

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"Shoesole" s>htn^a\/ie Ayc-oc-le Prepare one or two batches of pastry (recipe below). Roll out the pastry until about the correct thickness for pie crust.

Transfer to a cookie sheet lined with parchment (if available). If not available spray the sheet with cooking spray such as Pam.

Brush with melted butter or margarine. Sprinkle liberally with brown sugar. Sprinkle with cinnamon. Cover top with miniature marshmallows. Bake at 350 F for 10-12 minutes or until the bottom is browned and the marshmallows are browned.

Serve with something sweet like honey. Enjoy!!!

No Fail Pie Crust fM) 1 Vi cup plain flour V2 cup Crisco shortening - no substitute Vb tsp salt ^

Ice

water

Mix first three ingredients until the flour/shortening resembles small peas. Slowly add ice water until you can form a ball. Remove from the bowl and place on a floured dough board or solid surface. Work in a small amount of flour until you have formed a non-sticky ball. Wrap in plastic wrap and store in the refrigerator for several hours or overnight.

If you are making a small double crust pie, divide the dough into two parts — one part about % of the ball and one about Va of the ball.

Roll out the larger one for the bottom crust. (—I Pour the filling into the crust. Roll out the top crust and poke a few holes in it. Gently roll it around the rolling pin and place on top of the pie. Crimp the edges.

^ Brush the top with milk and sprinkle with sugar. This will make 2 crusts for 9" pies without top crust. Bake as directed for the pie.

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Chocolate Butterscotch Pie Heath sheltoiA,

Va cup brown sugar, packed '72 tsp salt 6 tbsp of Hershey® chocolate '/a tsp vanilla

2 Vi cups milk 2 egg yolks, well beaten 2 tbsp butter 9-inch deep-dish pie shell

syrup

cup all purpose flour

Thoroughly combine sugar, flour and salt. Stir in milk, chocolate syrup, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from burner; blend in butter and vanilla.

Pour into pie shell. Done.

Southern Chess Pie Sara ToiA^ey This pie is so easy to make, and more importantly, could be made with ingredients readily available at Rich Cabins. We would use eggs from the chickens and milk from the cow to get the cream and butter. These pies were a huge success at our Hillbilly Ball (Phil-fiesta). We made 5, which we thought would be more than enough, but we ended up having over 100 people at the party, and there wasn't a lick offood left!

4 eggs 1 tsp vanilla 2 cups light brown sugar, packed 1 cup butter, melted

% cup whipping cream 10" pie shell, unbaked 10" Pie Shell Ingredients

1 Va

cup

fl o u r

tsp

of

'/a salt

cup 2

to

plus

1

3

tbsp

tbsp cold

shortening water

Pie Shell Directions:

Measure flour, salt, and shortening into medium mixer bowl; mix thoroughly. Add water; continue mixing until flour is moistened and dough begins to stick together. Press firmly into a ball. Form dough into

flattened round. Roll on lighdy floured surface 1 Va inches larger than inverted pie pan. Ease into pan; trim pastry and flute. Fill and bake as directed. Pie Directions:

Beat eggs until light. Gradually beat in sugar, then the cream and vanilla; add the melted butter and mix until

blended. Pour into pie shell and bake at 350 degrees for 1 hour and 10 minutes, or until firm. This pie is very rich, so cut in very small pieces!

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Moon Pie Lod RepovLch This dessert never fails to go over big and the best thing about it is. it's very easy to make and not time consuming. It tastes kind of like an eclair and is a very light dessert - especially great in the summer. Melt:

1 stick of margarine 1 cup water

Bring to a boil, remove from heat and add: 1 cup flour Stir until forms a ball, then add:

4 eggs, one at a time; blending/beating them in thoroughly between each.

Spread in the bottom on a large, greased pan (9"xir' will worl^ but can use bigger — best if it's a deeper pan). Cook at 400 degrees for 30 minutes. Remove and COOL THOROUGHLY!! In a separate bowl, mix:

2 small pkgs. of French vanilla instant pudding (reg. vanilla will work fine) according to directions. Add 8 oz. of cream cheese; blend thoroughly. Pour on top of crust and spread evenly. Spread a medium cool whip over the top of the pudding/cream cheese mixture. Drizzle chocolate syrup over the top, refrigerate and ser\'e.

Pie Crust Am.y ^erhcirt This recipe actually comes from some cheesy microwave cookbook, but is the best pie crust I have ever made.

1 c u p fl o u r ' / 3 c u p s h o r t e n i n g ( b u t t e r fl a v o r i s b e s t ) '/a

tsp

salt

5

to

7

tbsp

water

Sift together flour and salt. Cut in shortening. Stir in water 1 tbsp at a time (I pay no attention to this and put it in all at once!) until dough pulls away from sides of bowl. R o l l o n fl o u r e d s u r f a c e u n t i l Va i n c h t h i c k .

Place in 9-inch pie plate. Prick with fork to prevent air pockets. Bake until golden brown at 375 (about 10 minutes).

O ;

Grandma Smith's Apple Pot-Pie Feather 6rb How well I remember the packs of dried apples and craisins, plus some very creative chefs at many of the camps in 2005 when I vva.? a chaplain. Here is a recipe from my PA Dutch Grandma. A hit at our Church's Shrove Tuesday dinner. Many would think it to be a dessert, but we always ate it as the whole meal. As a dessert, vanilla ice cream on the warm pot pie is as close to heaven as you 'II get!

6 large apples (Granny Smith, of course) V4 cup lard ^'es, lard!)* 3 cups fl o u r 1 tsp ground cinnamon 1 cup raisins (optional) 7-8 tbsp ice water Va tsp salt '74 cup butter Va cup sugar 1 cup boiling water *OK shortening (Crisco) can be used instead, if you have to! But try mixing in a little bacon grease - just a little.

Sift together the flour and salt into a pastry bowl. Cut lard into flour with two knives or large fork until pieces are size of small peas gradually. Add water, a bit at a dme, mixing well with each addition. Add only enough water to mold dough into a good ball.

Roll out half of the pastr}' on floured surface, until about 1/8" thick. Cut into inch squares.

Core and peel the apples, cut into "schnitz" (small slices). In a large pot with a tight lid, layer apples and dough beginning with apples, ending with a layer of dough.

Sprinkle apple layers with sugar/cinnamon. Grandma never added raisins, but 1 always do. Dollop butter on top layer of dough. Pour in the boiling water. Grandma also used a cast-iron Dutch Oven, and cooked in the oven. Place on high heat, bring to boil. Reduce heat to low and cook until apples arc tender, 25-30 minutes. Serve it warm with cream or milk.

Chocolate Cream Pie Filling AFvty CftrViPirt 1 pkg. chocolate pudding 1 8 oz. pkg. cream cheese Wliip cream Make pudding according to package direcdons for pie filling. Beat in cream cheese undl well blended.

Pour into prepared, baked pie shell. Spoon whip cream on top.

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Yummy Bread Pudding wally Meyer 2 pieces of buttered toast (old dried bread works well too) Va cup sugar 3 eggs, beaten 1 tsp cinnamon 2

cups

milk

1

tsp

nutmeg

Tear bread into 1 inch pieces. Mix ingredients together in bowl. Pour in greased bread loaf pan. Bake for 1 hour at 350 degrees. Makes 3 servings.

Bread Pudding S^vtLLy Rose Prep. Time: 10 minutes to prepare, 35 minutes to bake Serving Size: 6 to 8

3 to 4 cups cubed bread (it's okay if it's stale or frozen) V^ cup sugar (or more or less, to taste) 3 3

eggs cups milk

V2 2

tsp

tsp salt vanilla extract

Preheat oven to 350 degrees. Spread the bread in a 9x13-inch baking pan. Beat together remaining ingredients. Pour this over the bread.

Bake about 35 minutes, or until firm but not dry. Serve warm or at room temperature, possibly sen'^ed with ice cream. Va r i a t i o n s :

Add 1 V2 cups semisweet chocolate chips to the bread. OR

Add one or two ripe bananas, sliced, to the bread, and add a few dashes of cinnamon and nutmeg to die egg r m x t u r e .

—from The New Moosewood Cookbook by Mollie Katzen

Banana Boats RLfibbl Rocle ^

1

banana 12 small marshmallows

Chocolate chips (small handfiill)

Peel back a long strip of banana peel on the inside of the curve, leaving one end attached to the banana

Scoop out some of ^e banana and fill with marshmallow, chocolate (and raisins if you like) Replace the strip of peeling and wrap in foil Bake for about 15 to 20 minutes until banana, chocolate and marshmallows are melted and blended.

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"Powdered Sugar" Donut Bread Pudding hCyle schiA^elder Well known in the Backcountry by another, less scouting appropriate name, this bread pudding was dessert at Fish-iesta 2007. It's nothing too fancy, but the story behind that evening is priceless, and thus powdered sugar donuts became the ultimate substitute. Track down Blake or Meg to find out what happened the evening prior. Serves 8-10.

3 bags of powdered sugar donuts, coarsely chopped (about 15 cups) 3 cups milk Va cup strong coffee, cooled 1 cup packed brown sugar Va cup cocoa powder 1 tbsp vanilla extract 1 Vs tsp ground cinnamon 6 eggs, lightly beaten

8 ounces semisweet chocolate chips Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Fill with donut chunks.

In a large bowl, whisk together the milk and coffee. In another bowl, combine the brown sugar with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the donuts; let stand, stirring occasionally, for at least 20 minutes, or until the donuts have absorbed most of the milk mixture.

Bake the pudding for 1 hour, or until set; a wood splinter or knife inserted into the center of the pudding should come out clean.

Bananas Foster Loclee (coi^trlbutor)

Robert (Bob) BciroiA^ovlc (Chef) of the BooiA-e Trails, v>lstrlct, St. Louis Area Cou.ia.clI For each serving: 1 banana, sliced cross-wise into V2 inch pieces 3 tbsp butter, sliced into"pats" 2 tbsp brown sugar '/a tsp rum extract

Place ingredients onto 12" x 12" piece of heavy duty foil and fold using "drug store wrap" technique. Double wrap using a second piece of foil. (Double wrapping wiU prevent burning.) Place foil pouch onto hot coals for about 10 minutes, turn and heat an additional 5 minutes.

Remove from fire and pour over pound cake, ice cream or eat by itselfl

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Camp Candied Carrots

Take a large piece of tin foil, place on it sliced up peeled regular carrots, Add sugar and spices, mix.

Slice a few pats of margarine on top. Wrap so the margarine won't leak. Cook on the grill to desired softness. Remember to flip the packet!

Peachy Yums Canned peach halves Large marshmallows Cinnamon

Place a well drained peach half, cut side up, on a piece of foil large enough to wrap it. Put one large marshmallow in the peach and sprinkle with a little cinnamon. Wrap the peachy yum. Warm in the oven until the marshmallow is melted, 5-10 minutes.

Sweet Apples Bd Bcilley Place a peeled and cored apple on a double square of heavy foil. Fill center with 1 tablespoon crushed pineapple and raisins. Sprinkle generously with cinnamon sugar. Fold foil around each apple and seal tightly. Place in glowing coals and bake 20-40 minutes depending on size. You can also try cinnamon candies for filling

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Outdoor Apple Crisp 1 cup fl o u r 1 cup m fi r g a r i n c , melted 3 cups drj' oatmeal 1 gallon canned apples 1 '/z cups brown sugar Va tsp salt 3 tsp cinnamon Mix thoroughly in medium pot: flour, oatmeal, brown sugar, salt, and cinnamon. Add melted margarine and mix well. Mixture should be crumbly. Grease pan well with margarine. Add apples. Top with oatmeal mixture. Cover and bake 1 hour. Ser\'e warm.

Peaches, pineapple, or cherries can be substituted for apples.

Apple Crumble Me0 c:fmhav\A 4-6 apples, cut into very thin slices Sprinkle of sugar Crumble:

1 cup fl o u r Va tsp nutmeg 1 cup Hght brown sugar 1 tsp cinnamon 2 cups oatmeal Zest and juice of 1 lemon Vi tsp salt 1 cup butter (2 sticks) Coat a rectangular baking pan with butter. Assemble cut apples in pan, place Va cup of butter cut into small pieces, a sprinkle of sugar, and lemon juice over apple slices. Bake for 15 minutes at 350 degrees. Combine all of the drj' crumble ingredients, includitig the lemon zest. Cut the remaining butter into the crumble mixture and use a spoon or your hands to break up the butter into the mixture. Sprinkle crumble over apples. Bake for another 45 minutes.

C h o c o l a t e To r t i l l a s 2 fl o u r t o r t i l l a s Mini marshmallows

Chocolate bar or chips Vegetable oil Heat skillet with oil; add tortilla.

Add chocolate chips or pieces of bar and the marshmallows. Cover with second tortilla and flip. Cover undl chocolate melts.

11 5

i m

Cinnamon Crisps (Milchig) Ri^ibbl Rocfe V4 cup sugar

Vz cup shortening Vz cup margarine 1 tsp cinnamon V4 cup milk

^ 2 tsp baking powder V2 cup flour

Cream together sugar, shortening, and margarine. Add rest of ingredients and mix well.

Add a little more milk, enough to make a dough that can be rolled. Roll out very thin and cut. Bake in oven at 400 for 15 minutes.

Blueberry Explosion Bit! fee Butter

1 box, chocolate (or devil's food) cake mix 1 can, blueberry pie filling 1 jar, chocolate frosting Mix cake according to package directions. Place mix into two round 9" pans. Bake accordingly. Allow cakes to cool. Remove one cake from pan and place on a large plate and frost with a thin, even layer of frosting.

Pour desired amount (usually about V2 a can) of blueberries on top of cake half #1. Remove cake half #2 from pan and carefully place on top of the blueberries. Generously frost sides and top with chocolate frosting.

You now have a two-tiered, blueberry filled cake! Serve with a scoop of blueberries on top. * For variations of tliis recipe, use the Cherry Pie Filling as an alternative to the Blueberry... or yellow cake mix instead of chocolate cake mix.

Buckeyes Lorl These are absolutely evil! They are basically chocolate covered peanut butter balls. It's a recipe from my mom's family (much of which grew up in the Ohio area - hence the name). Very good - always a Christmas tradition for us to make.

3 sticks margarine 12 oz. peanut butter 2 lbs. powdered sugar

2 tsp vanilla 12 oz. chocolate chips

Combine above ingredients and make into balls. It is best to let cool or overnight before making, but not completely necessary. Melt chocolate chips (seems like I usually need more). Dip in melted chocolate - place on wax paper - let stand overnight - place in refrigerator — Enjoy.:-)

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fms

Fantasy Fudge AiA/dreci sSpruiA,0

Makes 3 lbs.

3 cups sugar y4 cup margarine % cup evaporated milk 2 cups semi-sweet chocolate chips

7 oz. jar marshmallow cream 1 cup chopped nuts 1 tsp vanilla extract

Combine sugar, margarine, and evaporated milk in heavy 3 quart saucepan; bring to full rolling boil, stirring constandy.

Continue boiling for 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constandy to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add marshmallow cream, nuts, and extract; beat until well blended.

Pour into greased 13x9 inch pan. Cool at room temperature; cut into squares.

C o o k i e s - n - C r e a m Tr u f fl e s BLcilee ButtLer 8 Oreo cookies 4 oz. cream cheese

1 cup semisweet chocolate chips 1 tsp powdered sugar

Mash the cookies into fine crumbs (put them in a Ziploc bag to prevent crumbs from getting all over the kitchen.) Mix cream cheese and cookie crumbs until well blended.

Spoon the cookie mixture into small balls.

Place the cookie balls on a baking sheet (covered in foil, for easy clean-up), cover and place in freezer for 1 hour, or until firm.

Heat die chocolate chips until well melted, stirring occasionally. Dip the cookie balls into die melted chocolate using a fork (or toothpick, if available) then place back on the baking sheet. Dust the truffles with powdered sugar. Cover and return cookies to freezer for another hour. Serve frozen/cold.

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Kyle's Tips for Backcountry Cooking Virgins Kyle sehiA.eli?(eK Never turn away guests - there's always something left in the pantry Feed your commissary staff — they are good folks Chaplains rarely get backcountry cooking — feed our God Squad when you can Invite BGMs and Ranger Liaisons for lunch or dinner - they appreciate it Remember the "Baking At Altitude" rules Keep your powder dry — it can all turn on you Minibears love your pantry — trap liberally

Accommodate, but don't overdo it - Philstaff cannot expect to have it "their way' Wood stoves, while temperamental, create the best food — period Record your newest dishes - they may become the talk of the ranch Share your recipes, but always have a few specialties up your sleeve

Preview your Philfiesta menu with your staff before your Philfiesta Try something new at Philmont — even if it is tofu Rayado (Rowdy) crews are future staff in many cases Rangers are people, too - be good to them Eat Well, Laugh Often, and Keep Your Skillets Good and Greasy

High Altitude Baking Tips • Reduce baking powder by Ye- Y^ per tsp

^ • Reduce sugar by 0 - 2 tbsp per cup

• Increase liquid by 2 — 4 tbsp per cup to counterbalance rapid evaporation of liquids • Use cold water and large cold e^s to give cake extra strength • Don't over beat eggs to prevent too much air being added • Generously grease and flour cake pans to prevent cakes from sticking - with the exception of angel food and sponge cakes which should always be baked in ungreased pans

• Fill pans 'A to no more tlian V2 full to avoid batter overflow caused by rapid cake expansion • Increase oven temperature by 25° to help "set" the batter before it over expands ^ • Reduce baking time about 20% to prevent over-baking at the higher temperature

• For yeast cakes watch dough carefully since they rise more quickly judge rise time by change in dough's bulk, not by amount of time it takes —taken from brettagold.com

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m

Charts Measurement

m

Conversion

m

Chart

Ta b l e s p o o n s

Cups

P i n t s

Quarts

G a l l o n s

V2

3

1

1/16

1/32

1/64

1/256

1

6

2

1/8

1/16

1/32

1/128

8

48

16

1

1/2

1/4

1/16

16

96

32

2

1

1/2

1/8

32

192

64

4

2

1

1/4

128

768

256

16

8

4

1

16 oz. = 1 pound (lb.) = 454 g 1 kg = 2.2 pounds O v e n Te m p e r a t u r e C o n v e r s i o n s Degrees

F

Degrees

C

A p p r o x i m a t i o n

225

11 0

275

140

cool

325

170

very moderate

350

180

moderate

400

200

moderately hot

425

220

hot

475

240

Cake Recipe Adjustment for High Altitudes I n g r e d i e n t

3,000 Feet

5,000 Feet

7,000 Feet

Baking Powder

Less Vs teaspoon.

Less Vb to

Less 'A

% teaspoon

teaspoon

Reduce for each

teaspoon in recipe

Sugar

Less 0 to 1

Less 0 to 2

Less 1 to 3

Decrease for each

tablespoon

tablespoons

tablespoons

Liquid

Add 1 to 2

Add 2 to 4

Add 3 to 4

Increase for each

tablespoons

tablespoons

tablespoons

cup in recipe

cup in recipe

D U T C H O V E N C O A L S T E M P E R AT U R E C H A R T 8*'

Approximate

Te m p e r a t u r e

250-325 degrees

Slow

325-400

Medium

400-500

H oo tt

>

500

Very

Hot

Type

cast

iron

12"

cc(o a l s

Seconds of Fire U n d e r / T o p U n d e r / T o p fi r e

over

2 3 4

4

|

6

5

5

7

7

6

8

|

1

Note: allow 30-40 minutes to get the coals ready before cooking. All Dutch oven cooking is done by hot coals; never in a flaming fire.

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CHILES Anaheim or California green chile Named after the California dty. Slender green chile about 6 to 8 inches long with rounded tip; mild flavor. Also known as New Mexican chilies. Substitute: canned green chilies. Ancho chile

Dried form of poblano chile. Substitute: V2 tsp. chili powder for each ancho chile. Used in sauces, it is an essential ingredient in mole.

Chipotle Dried, smoked large jalapeno pepper. Dark brown and wrinkled. Smoky with a sweet, slight chocolate flavor. Use in salsas, sauce and soups. Pickled and canned in adobo sauce. Habanero

Lantern-shaped chilies ranging in color from light green to orange, then red when fully ripe. Very hot. Used in seafood marinades, salsa, sauce and chutney. Hungarian Wax Also called "banana chile." Large - 3 to 5 inches long, up to 1 V2 inches in diameter. Yellow chilies with a waxy appearance. Originated in Hungary. Slighdy sweet, waxy flavor, mild to moderately hot.

J a l a p e n o p e p p e r P E P P E R H E AT G U I D E

Small green or red cigar-shaped chile about 2 V2 inches SCOVILLE S C O V I L L EHEAT H E AT i tS s l o n g ; v e r y h o t . K n o w n a s c h i p o d e s w h e n Pderpipeedr . P E P P E R UUNnI T

Substitute: pickled jalapenos. Red Savins Habani;^ 350-550.000 Red Savina Habanero

350-550,000

P e p p e r o n c i n i B o n n e r Bonnet) 2 0 0 - 3 0 0 200-300,000 ,000 Habanero (Scotch

Long, cone-shaped, bright red, mild chile. 000 T h a iUsually ^ 70 80 70-80,000 pickled and used on Italian beef sandwiches. Also used ^ in salads C h i l t e p mChiltepin Santaka

Poblano

chile

7 0 - 8 070-80,000 ,000

basco T a b a s Ta co

50-60,000

3 0 - 5 30-50,000 0,000

30-40,000 Chilipiquin Large, dark green chile that resembles an elongated bell Chilipiquin 30-40,000

35-40,000 Cayenne Cayenne 35-40,000 pepper; plentiful in Texas and Southwestern states; Serrano 7-25,000 ranges from mild to hot. Reddish-brown when ripe. Serrano 7-25,000

i l e Chile d e A r b de o l Arbol 15-30,000 Known as anchos when dried. Stuffed with cheeseC hfor 15-30,000 chilies rellenos. Never eaten raw. Substitute: Jalapeno sweet Jalapeno 3.5-4,500 3.5-4,500 lano green bell pepper. Ancho PA noc bh ol aP onb o 2 . 5 - 32.5-3,000 ,000

^

Serrano

Anaheim

chile

beU

Anaheim

Pepper

Bell Pepper

1 - 11-1,500 ,500

b0

Dark green to red chile 1 to 1 Va inches long; hot to very hot. Substitute: jalapeno pepper. Thai chile

Tiny - 1 to 1 Va inches long, 'A inch in diameter - and thin. Ranges in color from green to red when fully ripe. Extremely hot, lingering heat. Very popular in Southeast Asian dishes.

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The Philmont Staff Association

17 Deer Run Road, Cimarron, NM 87714 (575) 376-1138

www.philstaff.com

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