Camp Cooking: 100 Years The National Museum of Forest Service History

by National Museum Of Forest Service History

Overview

The National Museum of Forest Service History presents a charming cookbook that celebrates decades of camp cooking by countless Forest Service agents in the field. Featuring legendary recipes for Dutch oven meals, open-fire dishes, and other tasty outdoor specialties used daily in the early days of the Forest Service, Camp Cooking has dozens of recipes, photos, and anecdotes that tell the whole history of these brave and hardy individuals.

Dedicated ranger's wives prepared meals with limited resources as they accompanied their husbands in the field, often supplementing cooking with k-rations cooked over an open fire. In rustic and remote locations, delicious, time-tested creations were prepared and served, including Dutch Oven Beer Bread, Parmesan Mashed Potatoes, Pioneer Night Stew, and Creamy Pumpkin Pie.

To pay tribute to decades of dedication of Forest Service employees, the Intermountain Region and the National Museum of Forest Service History (http://www.nmfs-history.net) are proud to present this collectible cookbook. For more information, visit http://www.fs.fed.us/newcentury/cookbook.htm.

Product Details

ISBN-13:	9781586857615
Publisher:	Smith, Gibbs Publisher
Publication date:	12/23/2004
Edition description:	Spiral
Pages:	192
Sales rank:	1,123,832
Product dimensions:	5.50(w) x 8.50(h) x 0.60(d)
Age Range:	3 Months to 16 Years

About the Author

To pay tribute to decades of dedication of Forest Service employees, the Intermountain Region and the National Museum of Forest Service History (http://www.nmfs-history.net) are proud to present this collectible cookbook. For more information, visit http://www.fs.fed.us/newcentury/cookbook.htm.

Read an Excerpt

Polish Sausage Bake

1 Tbsp oil

6 boiling onions, peeled and cut in half

2 lbs Polish sausage, cut into 2-inch chunks

2 stalks celery, cut into 2-inch pieces

4 potatoes, peeled and quartered

4 carrots, peeled and cut into chunks

½ head of cabbage, cut into 2 or 3 wedges

1 c chicken or vegetable broth

½ tsp salt

1/4 tsp pepper

Heat a 12-inch Dutch oven over 12-15 coals and heat oil. Add onions and sausage and cook for 10 minutes, stirring until sausage has browned. Add celery, potatoes, carrots, and cabbage, stirring well. Cook, covered, for 30-40 minutes, until vegetables are tender, adding a little broth as needed to keep food moist. Salt and pepper and serve.

Table of Contents

Acknowledgments

Foreword

Dutch Oven Basics

Breakfast

Breads

Vegetables

Side Dishes

Main Dishes

Desserts

Index