By Mike Audleman
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Additional resources for The Dutch Oven Cookbook
__ __ __ __ __ __ __ __ __ __ __ __ Was there enough water for the meal? Was there enough water to put out the fire? Was the fire prepared on time? Did you use a fire starter? Was it a "legal" fire starter? Was there a ready means for putting out the fire in case it got out of control? Was there enough firewood for the entire meal (without having to go get more)? Was the fire kept going through the meal until the KPs were through? Was the fire properly extinguished when KPs were done? Was the fire always attended (never left alone)?
Store in Ziplock bags. These bars can be stored for several months. The Dutch Oven Cookbook -- 41 -- Audleman & Lyver 6. A. Substitutions 1 cup Milk = 1/2 cup evaporated milk + 1/2 c water, or = 1 cup reconstituted dry milk + 2 tsp margarine or butter 1 cup Buttermilk = 1 tbs vinegar + 1 cup sweet milk, or = 1/4 cup butter + 3/4 cup milk 1 1/2 tsp cornstarch = 1 tbs all purpose flour 1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid Emergency should be the only excuse for substituting ingredients in a recipe.
Bake in 375 oven 35 to 40 min or until knife inserted in center comes out clean. Let stand for 5 to 10 min before serving. The Dutch Oven Cookbook -- 28 -- Audleman & Lyver Beef-Vegetable Soup 2 beef soup bones 7 c water 1-1/2 lb stew beef, 1" cubes 1-1/2 tsp salt 1 tsp pepper 4 medium potatoes, cubed 4 medium carrots, coarsely chopped 2 (8 oz) cans tomato sauce 1 hot red pepper 1/2 small cabbage, coarsely chopped 1 (17 oz) can whole kernel corn 1 (15 oz) can English peas Drain corn and peas reserving liquid.
The Dutch Oven Cookbook by Mike Audleman
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