Try using your Dutch Oven in a Hay Box.
Hay-box Cooking: To make a hay-box, line tea chest with newspaper to insulate and cover the bottom with tightly packed hay to a depth of 6 inches. Place in cooking pot and pack around tightly with hay, then withdraw pot. Have extra hay and newspaper available. The hay-box is now ready for use. Bring cooking pot to the boil and place in the box while still boiling, pack hay over it tightly, cover with newspaper and replace lid of box with a weight to compress it. Specially useful for foods which require slow cooking, porridge, stew, etc.
Try the following:
Cut a couple of large chickens into serving size pieces
Toss in a couple of: Large sliced onions, garlic cloves, sliced red and green peppers.
Add 3 lb Sliced and peeled potatoes or use red skin and forget the peeling.
Add a couple of large cans of diced tomatoes.
Bring to a rolling boil.
Place in hay box at Breakfast time. Forget about it!!
At supper time bring to a boil for about 5 Min's for safety.
Serve with crusty bread.
Same deal with Neck end Lamb Chops;
Brown chops in hot oil or fat of some sort.
Slice a lot of onions (I like onions)
Slice 3 or 4 LB Spuds.
Alternate a sliced onion and spuds on top of chops.
Cover with a liquid (Chicken or Beef stock or water)
Bring to a rolling boil and cook for about 8 or 9 Hours.
Rice Dishes work well but need careful measuring
Try Camp PAELLA
PAELLA (serves 6)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomato sauce
1 tsp sugar
4 cups of rice
7 cups of water
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Sauté onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and sauté until chicken has become white. Add tomato sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Cook for 3 hours in hay box. Before serving: If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
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