AMERICAN FRONTIER FOODS
Experience the kinds of foods eaten on the frontier and the methods used to prepare them.
TIPS ON CAMPFIRE COOKING
Coals should do the cooking on a campfire. Flames do not serve any function except to create coals. The only exception is when baking by reflected the Missouri Department heat, a hearty blaze is needed.
Skillets can be set directly on coals or raised slightly between sticks of wood (be careful, these will eventually burn through). As coals burn down, the skillet can be temporarily moved while more coals are raked from the campfire.
Dutch ovens can be handled the same way, except coals are added to the top of the oven also.
Pots can be suspended from an iron tripod over the campfire.
Beef Jerky
several pounds of flank steak
salt and seasoning salt
pepper
Instructions
Trim fat and slice steak with the grain into l/4- to l/2-inch (1 cm) strips. Lightly salt strips or soak them overnight in a solution of water and 2 table-spoons salt. Arrange strips on skewers, season with seasoning salt and pep-per and hang in the smoker or lay them on oven racks in an oven set to its lowest temperature (175 to 200F or 75C), with door slightly ajar to permit moisture to escape. (If you are using an oven, place a shallow pan under the meat to catch drippings.) Drying time varies. In an oven, 8 to 10 hours is usually sufficient. Dried meat should be tough and leathery, not quite brittle. Store in plastic or cloth bags in a cool, dry place.
Pemmican
equal quantities jerky and animal fat.
dried berries (optional)
Instructions
Pound jerky to break up fibers. In a skillet, melt fat, making sure it does not boil or smoke. Stir pounded jerky into fat, along with dried berries, if desired. Let fat cool and cut pemmican into candy-bar-sized chunks. Store in plastic, cloth or rawhide bags in cool, dry place.
Note: This is an extremely high-energy food. A little goes a long way.
Bannock or Frying Pan Bread
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
water
Instructions
Thoroughly mix dry ingredients. Add just enough cold water to make a stiff dough. Working dough as little as possible, form a l-inch (2.5-cm) thick cake. Lay the cake on a greased, pre-warmed skillet. Brown the bottom of the cake lightly and flip or turn with a spatula to brown the other side. When both sides are lightly browned, prop the skillet in front of the fire and let it bake. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness. An alternative test is to jab the cake with a twig or matchstick. If the twig comes out clean (no clinging dough), the cake is done.
Hoecakes or Johnnycakes
1 cup white cornmeal
1/2 cup flour (optional)
1/2 tsp. salt
water
Instructions
Combine the dry ingredients and mix well. The flour is optional, but it will improve the texture of the cake. Add just enough cold water to make a stiff batter. Drop large spoonfuls of batter onto a lightly greased skillet and cook slowly.
Ash Cakes
1 cup white cornmeal
1/2 cup flour (optional)
1/2 tsp. salt
water
Instructions
Mix dry ingredients. Add enough cold water to make a firm dough. Form the dough into thin cakes. Clear coals from an area of the campfire and lay the cakes on the hot earth. Rake coals and ash over the cakes and let them bake for about five minutes. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness.
Pea Soup
1 lb. dry green split peas
meaty ham bone or 1/2 lb. chopped pork
1/2 tsp. salt
1/4 tsp. pepper
water
Instructions
Rinse peas. In a kettle or Dutch oven, mix peas, pork, salt, pepper and 8 cups of water. Bring to a boil. Reduce heat, cover and simmer for 1 l/2 hours, stirring often. Remove ham bone and clean meat from bone. Makes 8 servings.
Basic Stew
1 meaty soup bone (such as beef shank)
salt
assorted vegetables
(carrots, potatoes, onions, celery, tomatoes and others)
chopped game meat (optional)
water
Instructions
Put soup bone in 8 to 10 cups of cold water. Bring to a boil. Reduce heat and simmer for several hours. Remove soup bone and trim off any meat. Return trimmings to soup pot. Add assorted vegetables whole, chopped or sliced. Simmer for one hour or as long as you like, replacing liquid as it evaporates. Season with salt, pepper, bay leaves, garlic or other seasonings. If meat such as elk or deer is available, chop some up and throw it in. You can't hurt it.
From http://www.mdc.mo.gov/teacher/highered/crafts/craft19.htm adapted and illustrated to be posted by Leopoldo Costa
TIPS ON CAMPFIRE COOKING
Coals should do the cooking on a campfire. Flames do not serve any function except to create coals. The only exception is when baking by reflected the Missouri Department heat, a hearty blaze is needed.
Skillets can be set directly on coals or raised slightly between sticks of wood (be careful, these will eventually burn through). As coals burn down, the skillet can be temporarily moved while more coals are raked from the campfire.
Dutch ovens can be handled the same way, except coals are added to the top of the oven also.
Pots can be suspended from an iron tripod over the campfire.
 |
| Beef Jerky |
several pounds of flank steak
salt and seasoning salt
pepper
Instructions
Trim fat and slice steak with the grain into l/4- to l/2-inch (1 cm) strips. Lightly salt strips or soak them overnight in a solution of water and 2 table-spoons salt. Arrange strips on skewers, season with seasoning salt and pep-per and hang in the smoker or lay them on oven racks in an oven set to its lowest temperature (175 to 200F or 75C), with door slightly ajar to permit moisture to escape. (If you are using an oven, place a shallow pan under the meat to catch drippings.) Drying time varies. In an oven, 8 to 10 hours is usually sufficient. Dried meat should be tough and leathery, not quite brittle. Store in plastic or cloth bags in a cool, dry place.
Pemmican
equal quantities jerky and animal fat.
dried berries (optional)
Instructions
Pound jerky to break up fibers. In a skillet, melt fat, making sure it does not boil or smoke. Stir pounded jerky into fat, along with dried berries, if desired. Let fat cool and cut pemmican into candy-bar-sized chunks. Store in plastic, cloth or rawhide bags in cool, dry place.
Note: This is an extremely high-energy food. A little goes a long way.
Bannock or Frying Pan Bread
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
water
Instructions
Thoroughly mix dry ingredients. Add just enough cold water to make a stiff dough. Working dough as little as possible, form a l-inch (2.5-cm) thick cake. Lay the cake on a greased, pre-warmed skillet. Brown the bottom of the cake lightly and flip or turn with a spatula to brown the other side. When both sides are lightly browned, prop the skillet in front of the fire and let it bake. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness. An alternative test is to jab the cake with a twig or matchstick. If the twig comes out clean (no clinging dough), the cake is done.
Hoecakes or Johnnycakes
1 cup white cornmeal
1/2 cup flour (optional)
1/2 tsp. salt
water
Instructions
Combine the dry ingredients and mix well. The flour is optional, but it will improve the texture of the cake. Add just enough cold water to make a stiff batter. Drop large spoonfuls of batter onto a lightly greased skillet and cook slowly.
Ash Cakes
1 cup white cornmeal
1/2 cup flour (optional)
1/2 tsp. salt
water
Instructions
Mix dry ingredients. Add enough cold water to make a firm dough. Form the dough into thin cakes. Clear coals from an area of the campfire and lay the cakes on the hot earth. Rake coals and ash over the cakes and let them bake for about five minutes. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness.
Pea Soup
1 lb. dry green split peas
meaty ham bone or 1/2 lb. chopped pork
1/2 tsp. salt
1/4 tsp. pepper
water
Instructions
Rinse peas. In a kettle or Dutch oven, mix peas, pork, salt, pepper and 8 cups of water. Bring to a boil. Reduce heat, cover and simmer for 1 l/2 hours, stirring often. Remove ham bone and clean meat from bone. Makes 8 servings.
Basic Stew
1 meaty soup bone (such as beef shank)
salt
assorted vegetables
(carrots, potatoes, onions, celery, tomatoes and others)
chopped game meat (optional)
water
Instructions
Put soup bone in 8 to 10 cups of cold water. Bring to a boil. Reduce heat and simmer for several hours. Remove soup bone and trim off any meat. Return trimmings to soup pot. Add assorted vegetables whole, chopped or sliced. Simmer for one hour or as long as you like, replacing liquid as it evaporates. Season with salt, pepper, bay leaves, garlic or other seasonings. If meat such as elk or deer is available, chop some up and throw it in. You can't hurt it.
From http://www.mdc.mo.gov/teacher/highered/crafts/craft19.htm adapted and illustrated to be posted by Leopoldo Costa
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