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The new year has brought a new name to the OutdoorCooking.com monthly
newsletter. With the new look, we have added a new section to the
newsletter that we feel will be of great benefit to you our loyal
readers.
The Tips & Tricks section will be fun and informative. If you
have a tip or trick that you feel can help others in there quest
to become a great outdoor chef please share it.
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My husband and I received a Dutch oven cast iron pot as a wedding
present from my parents. For the first year we cooked nothing but
Dutch oven chicken and potatoes because we didn't dare try anything
else. We camp almost every weekend and we were getting really tired
of chicken and potatoes. We soon learned that a Dutch oven was more
forgiving than we thought and began experimenting. For the longest
time, I made up the recipes and my husband cooked, that was until
we received a single burner Camp Chef cooker as a gift. The thought
of not having to get a fire going or bending over a hot fire while
cooking was very appealing to me and before long I was doing most
of the cooking. Camp Chef was so fast and convenient that we soon
bought a few Camp Chef accessories and branched out into griddle
and barbecue cooking. Now we just get up, light the burner and within
minutes have a hot breakfast waiting for us, instead of us waiting
for the fire to get going.
Use your creativity and don't let outdoor cooking intimidate you.
Whatever you do, don't eat chicken and potatoes for an entire year
like I did.
Marla Rawlings
Expert Outdoor Chef and author of the Outdoor
Cooking Guide
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MAKE CLEANUP A SNAP
When you remove the food from a Cast iron Dutch oven, while it is
still warm, add a couple of cups of water and let it soak while you
eat. Afterwards, use a plastic scraper or scouring pad to remove any
drippings. |
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PRICE SLASHING MONTHLY SPECIALS brought to you by OutdoorCooking.com
Enhance you outdoor kitchen with these versatile Camp Chef products
at OutdoorCooking.com.
THIS MONTHS SPECIALS INCLUDE:
All-purpose Charcoal Stove (UPG-16), 10 qt. Aluminum Pot Set (DP-10),
Ignitors (CC-IGN), Cast Iron Wok (WOK-13), Cast Iron Cleaner &
Conditioner (CIC-2)
CLICK
HERE TO GO TO THE SPECIALS
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HIGH DESERT CORNISH GAME HENS
• 6 20-oz. Cornish game hens
• 1/2 loaf wheat bread
• 2 Tbsp. Sage
• 1 White onion finely diced
• One 8 oz can cream of chicken soup
• 1 Tbsp. Camp Chef "Sidewinder Wing seasoning"
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Prepare stuffing in a large bowl by tearing bread into two inch pieces. Sprinkle Sage and Wing Seasoning on bread. Add onions and cream of chicken soup. Mix until blended well.
Coat Game Hens in Wing seasoning. Spoon stuffing loosely into the
bird's body cavity. Put the cooking rack in the base of the roasting
oven. Place the birds with neck down into the roaster
so the breast faces the cone. Place on Camp Chef all-purpose burner
and cook at medium-low heat for one hour. After one hour check the
temperature in the middle of the stuffing in the bird. Temperature
should be at 165 degrees.
Serves 6
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Do you have a favorite
recipe, good story or just want to share how much you love to cook
outdoors? If so, we really want to hear from you. Now is your chance
to share your stuff with everyone in our outdoor cooking family. |
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