Cuisine
ca
cuisine
mpfire
storykarleigh deeds
I know a lot of people are intimated of cooking in a kitchen, but
give them an open flame and a Dutch oven and they’re ready for a
throw down with Bobby Flay. It doesn’t matter if you’re backpack-
ing, car camping, or hooked up at an RV park, when you’re out in the
wilderness you still have to eat. And just because you’re roughing it,
doesn’t mean your choice in cuisine has to, too. Here are few tried and
true recipes that bound to make your campers clamor for more.
Indian Fry Bread
This bread is super simple and can be made to accompany breakfast or dinner, or
you can just eat it as a snack.
Ingredients: Supplies:
2 cups all-purpose flour Frying Pan/Skillet
2 tsp baking POWDER Spatula
¼ cup sugar (optional)
½ cup powdered milk
Pinch salt
1 cup warm water
Vegetable (or olive) oil for frying
Optional garnishes: butter, garlic salt, cinnamon-sugar,
sugar, honey
Before You Go Camping: Mix the flour, baking powder, sugar, powdered milk and salt in gallon size re-sealable bag or in a large
bowl with a lid.
At Camp: Heat the water until warm and pour into flour mixture. If you’re using a re-sealable bag, can just knead the dough right in
the bag. If you’re using a bowl then use a fork to incorporate the water into the flour mixture then use your hands (preferably washed
unless your other campers are really into eating dirt) until you have soft dough. Let rise for 30 minutes
Pull off pieces of the dough and roll into racquet ball sized round (you should have about 12-18 rounds). Flatten the rounds between
your hands until they’re about ½ inch in diameter.
Add oil to a skillet to a depth of 1 inch and heat to medium. Test whether it is the right temperature by dropping a piece of dough
into the oil—if it sizzles immediately, the oil is hot enough. Deep-fry one round at a time until you get the hang of it, then if your pan is
large enough and you feel confident, you can add more rounds at a time. Deep-fry the bread for 1 to 2 minutes until golden brown.
Serve piping hot with a touch of butter, cinnamon-sugar or honey, or just serve them plain.
54 l
www.eaglemagazine.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60