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I was following recipes, real American like, then something came up from the Kansan, that didn't sound like a recipe at all.....

"2 cups (dry) water-only buttermilk pancake mix"

Hey, when you're cooking in otherwise "primitive" conditions, you make things as easy as possible. Trust me - It's goooood stuff!

You're welcome! I've made this at mountain man rendezvous for many years and it's always a crowd favorite. Plus it has the benefit of being adaptable for making in the kitchen or at the campsite.

Christmas Whiskey Cake


AND... A very large bottle of good bourbon whiskey

First, sample the whiskey to check for quality. Assemble all of the ingredients. Check the whiskey again. To be sure it is of the highest quality, pour one level cup and drink it.

Repeat this step.

Turn on the electric mixer and beat one cup of butter in a large fluffly bowl. Add one teaspoon sugar and cream until beat. Make sure the whiskey is still okay... Try another cup.

Turn off the mixer. Beat six leggs and add to the bowl, then chunk in the cup of dried flute. Mix on the turner. Throw in two quarts of flour. Gradually pour in the cow. Add two dried anything. If the fried druit gets stuck in the beaters, pry it loose with a drewscriver.

Sample the whiskey again and check it for tonsistency.

Next sift two cups of salt or something... Who cares?

Check the whiskey again.

Now sift the nutmeg and your nuts. Add one table. And the spoon... Of whiskey, or something. Whatever you find left.

Cour another pup of viskey and spoon your mouth into some.

Grease the oven. Turn the crake pan to 350 degrees. Don't forget to beat off the turner. Pour the oven into the batter. Throw the bowl out out the window. Lick the batter off the floor, being careful not to will the sphiskey. Bake 300 minutes at 50 degrees. Finish the bobble of whishky and go to bed.

...Who the heck likes Fruitcake anyway?

And now that we've covered dessert and breakfast, it's time for my favorite main course:Grilled Venison Chops

Ingredients: Venison chops cut 1 to 1 1/2 inches thick (bone-in, just like a T-bone beef steak)
Butter
Durkees Kansas City style steak seasoning
Hot fire or grill

Preparation: Coat both sides of chops with seasoning lightly or more depending on your taste. (Durkees contains salt among the ingredients) Let stand at room temp. While charcoal burns down or grill heats up. Also great grilled over hardwood fire.

When fire is ready place chops on and put a large pat of butter atop. fire should be medium hot and meat should be 4-6 inches away.

When butter has melted (smear with knife or BBQ brush) onto the meat turn, over and place another pat of butter atop. When butter melts and juice just begins to run clear is when they are done, avoid overcooking, about 6-10 minutes per side depending on heat level.

Remove from heat and let stand 5 minutes before serving with wild and brown rice. Stewed squash goes very well with this. Don't forget the dry red wine, Merlot preferred.

Well brother, if you can carry it in and after it left the stove and still looks edible, it's ALL GOOD!!!

i lov e chic ken ch iefs

casie sweety,

i'll add my mediteranean sea food pasta later, cuz i'm in the middle of something now

hugz

Another "Mountain man" recipe (cooked in a Dutch Oven)

Baked apple pancake

4 granny Smith apples, fresh sliced and soaked in 1/4 cup lemon juice (tastes good & prevents rusty apples)
2 cups (dry) water-only buttermilk pancake mix
About 1/2 teaspoon each of cinnamon & nutmeg.

Dump mix into dutch oven, add apples and lemon juice and enough water to form a loose batter.

Cover and bake for 30-45 minutes on medium fire.

Variation- add some raisins or a handful or two of those 'craisins', or whatever berries are on sale.

Usually serves 4-5, but don't expect seconds or leftovers.

You love what?? Come on Chriss I know you can go into better detail than that, from what you wrote I am thinking of an indian chief over chickens!!

What r u talkin about anyway? I love chicken, give me a new way to cook it!!

Definately sounds weird, but what the heck, i will try almost anything once!! Only a couple of question, what is a prosciutto or parma ham and what is Bechamel sauce??

need to know that before I go shoppin for ingredients!!

Thanks so much!!

This I will have to try, but one question, what the heck is a dutch oven?? I am sure I have seen one before since I am from the south, but I dont know what it is!!

Bechamel is a basic white sauce that is good in lots of things and makes a good base for a cheese sauce.

In a sauce pan over low heat, put in half a stick of butter and let it melt then add 3 tablespoons of flour, stirring for about 3 minutes, raise the heat to medium and slowly add 1 1/2 cups of milk using a wire whisk and stirring constantly, continue whisking until it thickens (about 5 minutes)

Take off of the heat add a pinch of nutmeg, a pinch of paprika, salt and pepper to taste.

Prosciutto is a dry italian ham, parma is just another word for it, it is a bit pricey but it's cut really thin, almost see through, and has a lot of flavour. If you can't find it use thin slices of whatever type of ham you like.

A Dutch Oven is basically a cast-iron pot with 3 small 'legs' and a 'rimmed' lid on it. There are several different sizes, although I generally prefer a 10 - 12 quart. The 'legs' make it easier to place the pot on top of live coals and the 'rimmed' lid prevents the coals from sliding off the top. There are several good cookbooks devoted specifically to Dutch Oven cooking (You can usually find a good quality 'Dutch' in Wal-mart. in the sporting goods section.) and the recipes are designed to be fairly easy to replicate, using charcoal rather than actual coals from a campfire - Although I prefer the latter.

I've been going to historical/primitive events since before you born and learned the value/tastiness of cooking with cast iron early on. If you have any questions (such as about how to care for, clean or 'season' your cast iron) feel free to send me an e-mail and I'll do my best to help out.

(I don't think Jackson would mind too much since you're young enough to be our daughter. )

Bechamel is a basic white sauce that is good in lots of things and makes a good base for a cheese sauce.

In a sauce pan over low heat, put in half a stick of butter and let it melt then add 3 tablespoons of flour, stirring for about 3 minutes, raise the heat to medium and slowly add 1 1/2 cups of milk using a wire whisk and stirring constantly, continue whisking until it thickens (about 5 minutes)

Take off of the heat add a pinch of nutmeg, a pinch of paprika, salt and pepper to taste.

Prosciutto is a dry italian ham, parma is just another word for it, it is a bit pricey but it's cut really thin, almost see through, and has a lot of flavour. If you can't find it use thin slices of whatever type of ham you like.

Ok, great, thanks for clearing that up for me, now I can try it out!! I love to try new foods!! Plus my kids do too, and I like them to have a nice variety!!