Zupa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.




2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.



4. Add potatoes and cook until soft, about half an hour.


5. Add heavy cream and cook until thoughouly heated.


6. Stir in the sausage.


7. Add kale just before serving. Delicious!

Buon appetito!

Skinny Roasted Garlic Mashed Potatoes

Ingredients

• 1 garlic bulb, unpeeled
• splash of olive oil
• 4 large potatoes (Idaho or russet)
• about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
• salt to taste
• freshly ground black pepper

Directions

1. Preheat the oven to 350°F.
2. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
3. Remove from the oven and let cool.
4. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
5. Bring the stock to a boil, and turn down to a simmer.
6. Squeeze the roasted garlic cloves to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
7. Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
8. Adjust the salt and pepper to taste.
   

Serving size: 1/2 cup

Dump Cake

Ingredients

• 1 Cube Butter
• 1 Can Pie Filling or Fruit
• 1 Box Cake Mix
• 1 can Soda (use 1/2 to full can depending on filling thickness)

Note: use any flavers that sound good

Directions

1. Wipe butter around sides of Dutch oven
2. Dump in Pie Filling (or fruit)
3. Dump in cake mix
4. Slice remaining butter and put on top
5. Dump in Soda
6. Cook until done (about an hour)

Enjoy!

Rice Pilaf

Ingredients

• Olive Oil
• Onion
• Garlic
• Rice
• Chicken Broth

To cook great pilaf, select a sturdy, wide-bottomed pan with a tight-fitting lid.

Directions

1. Heat olive oil or butter over medium-high heat and sauté minced onion (and garlic, if desired).
2. Add rice, brown to a chestnut color
3. pour in hot water or stock (chicken is best -- both for flavor and color) and simmer until the kernels are tender, about 15 to 20 minutes. Before serving, set pilaf aside off heat for 10 to 15 minutes to finish cooking.

Here's a few tips:

• Sturdy, wide-bottomed pan. A thick, heavy saucepan produces the best rice.
• Slow, even heat gradually cooks the kernels as they absorb moisture.
• For cooking rice pilaf in camp, the cast iron Dutch oven produces superior results. I find that a 10-inch camp oven (with a 4-quart capacity) is that ideal size for a family of four or five. The 12-inch oven is just too large to cook rice for small groups. Reserve the larger oven for 10 or more servings.
• Sauté until brown. Sauté the kernels of rice with aromatics like onion and garlic until browned and a nutty flavor develops. How brown? Let your taste buds guide you. The subtle differences between hues -- from pecan to chocolate to coffee bean -- will yield flavors distinct from each other. From the nutty pecan to the robust coffee bean, the kernels will evolve as they sauté.
• Simmer with less liquid. Culinary wisdom dictates a ratio of 2 cups liquid to each cup of rice. For fluffy pilaf that's firm and tender at the same time, I like to use less liquid. I find that a ratio of 1-1/2 to 1-3/4 cups of liquid to each cup of rice produces a superior product. The kernels will fall apart when fluffed with a fork.

Prairie chicken

Ingredients

• 2 Tablespoons each, parsley flakes & thyme


• 1 Tablespoon each, marjoram, oregano, celery salt, & rosemary


• 1 teaspoon each, garlic salt, onion salt, ginger, ground black pepper, sage, & paprika

Directions

1. Using the correct number of coals under the oven, brown both sides of enough clean, uncoated chicken pieces to cover the bottom in a hot Dutch oven with a bubbling 1/4 inch of oil.


2. When the chicken is browned to your liking, remove the excess oil from the oven and discard.


3. Season the chicken generously with the pre-mixed coating


4. Put lid on oven, arrange coals as noted earlier (top and bottom) and cook for 45 minutes to one hour.

Deveere's Tasty Cornbread - DeVeere Mortensen

Ingredients

• 2 cups all purpose flour
• 2 cups ground popcorn flour (or cornmeal)
• 3/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2/3 cup oil
• 3 eggs
• 2 cups milk

Directions

1. Combine all ingredients and mix well. Oil 12" oven and pour in batter. Bake approximately 50 minutes.
2. After 40 minutes test for doneness.
3. Serve with honey and butter.

Yummy!

DeeVere Fish Fry

Ingredients

• Equal portions Masa Flour and Flour
• Butter flavored Crisco
• Season to taste
  

Directions

1. Cover fish with flour and seasons.
2. Fry in Crisco until done.

Mountain Man Breakfast - Mike Hendriksen

Ingredients

• 2 lbs. sausage or bacon, or both
• 8-10 potatoes, scrubbed and finely diced or processed
• 2 large onions, chopped
• 12-18 eggs, mixed together as for an omelette
• 1 lb. sliced cheese
• 1 bottle salsa, medium
• 2 bunches chopped green onions
• salt and pepper
• Optional: 1 fresh green pepper, chopped
• Optional: 1/2 lb. fresh mushrooms, sliced

Directions

1. Cook the sausage or bacon in a 14-inch Dutch oven until done.
2. Remove excess grease.
3. Add the onions and potatoes. Cook over medium heat and stir about every 5 minutes to assure even cooking throughout.
4. Season with 2 teaspoons of salt, or to taste.
5. When the potatoes and onions are almost cooked (20-25 minutes), add optional peppers and/or mushrooms, if desired. Mix in and let them cook for 5-10 minutes. Then pour the egg mixture (seasoned with 1 tsp salt and 1/4 tsp fresh ground pepper) into the oven over the potato-onion-meat mixture.
6. Continue cooking over medium to medium-low heat under the oven and medium to medium-high heat on the lid for about 30 more minutes, or until the egg mixture is firm and doesn't run when tested with a knife in the middle.
7. Add grated cheese and chopped green onions to the top about 5 minutes before serving so the cheese is melted and bubbly.
8. Serve with salsa or your favorite ketchup or other sauce.

Makes 12-14 hearty servings.