Campfire Cooking and other recipes
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Farced eggs
From Carolyn Smith-Kizer's French food
blog:
"Take some hard eggs, cut them into
halfes, across or in length, and take out
the yolks, and mince them with your
farce" (in this case, I used mayonnaise),
and "put to it a little nutmeg."
From Carolyn Smith-Kizer's French food
blog:
"Take some hard eggs, cut them into
halfes, across or in length, and take out
the yolks, and mince them with your
farce" (in this case, I used mayonnaise),
and "put to it a little nutmeg."
To have your recipes
email them or mail to:
Rendezvous Ohio
4636 County Road P
McClure, OH 43534
Please include your
email address and/or
phone number. Also
include a picture of
yourself. (But you
have to.)
email them or mail to:
Rendezvous Ohio
4636 County Road P
McClure, OH 43534
Please include your
email address and/or
phone number. Also
include a picture of
yourself. (But you
have to.)
Tortilla soup
From Dave Reed "Salt Licks" ...
Ingredients:
1/4 cup butter or margarine
1/4 cup flour
2 14-oz. cans chicken broth, plus 3 chicken bouillon cubes (crushed)
1 cup milk
8 oz. Velveeta cheese
10-oz. can of Rotel Original tomatoes and chilies
4 jalepenos (more or less, depending on how much heat you like)
2 cups cooked chicken, shredded (I use 2 large cans of cooked chicken)
1/4 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chop Rotel and jalepenos in a small food processor (or by hand if you don't
have electricity handy).
Melt butter over medium heat. Stir in flour and cook, stirring often, about 3
minutes.
Slowly whisk in broth in small amounts, then whisk in milk.
Reduce heat to low and stir in Velveeta until melted.
Stir in Rotel and jalepenos, and crumble in chicken and spices.
After soup is heated, it is ready to serve. Top with shredded cheese and
tortilla strips.
From Dave Reed "Salt Licks" ...
Ingredients:
1/4 cup butter or margarine
1/4 cup flour
2 14-oz. cans chicken broth, plus 3 chicken bouillon cubes (crushed)
1 cup milk
8 oz. Velveeta cheese
10-oz. can of Rotel Original tomatoes and chilies
4 jalepenos (more or less, depending on how much heat you like)
2 cups cooked chicken, shredded (I use 2 large cans of cooked chicken)
1/4 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chop Rotel and jalepenos in a small food processor (or by hand if you don't
have electricity handy).
Melt butter over medium heat. Stir in flour and cook, stirring often, about 3
minutes.
Slowly whisk in broth in small amounts, then whisk in milk.
Reduce heat to low and stir in Velveeta until melted.
Stir in Rotel and jalepenos, and crumble in chicken and spices.
After soup is heated, it is ready to serve. Top with shredded cheese and
tortilla strips.
Also consider sautéing the minced (mashed) yolks in a little browned butter
instead of mayonnaise - in which case, the nutmeg may be more in line with
our current tastes. Nutmeg is not a spice we ordinarily think of in use with
eggs, but it is an interesting flavor.
-- From the French Cook, François Pierre La Varenne, Englished in 1653.
instead of mayonnaise - in which case, the nutmeg may be more in line with
our current tastes. Nutmeg is not a spice we ordinarily think of in use with
eggs, but it is an interesting flavor.
-- From the French Cook, François Pierre La Varenne, Englished in 1653.
18th C. French Hot
Chocolate
Borrowed from "King's Corner with Chef
Zak King" in an edition of Hidden Dirk
Mercantile's monthly enewsletter,
www.hiddendirk.com. Used with
permission.
This one could be made over a fire, but
it's probably easier on a stovetop for a
warm wintertime treat ...
Chocolate
Borrowed from "King's Corner with Chef
Zak King" in an edition of Hidden Dirk
Mercantile's monthly enewsletter,
www.hiddendirk.com. Used with
permission.
This one could be made over a fire, but
it's probably easier on a stovetop for a
warm wintertime treat ...
Here’s what you’ll need:
9 ounces of unsweetened chocolate (a bar would be fine, but I find the chips
melt more evenly and more quickly)
1/3 cup of sugar (depending on your taste)
1/4 cup (or 2 ounces) of heavy cream – hey, I said it’s tasty, not fat free!
Whipped cream for topping (optional)
Liqueur (also optional)
4 1/4 cups of hot water
A stove
A pot of boiling water (or a double boiler if you have one)
A heat proof bowl (I prefer stainless steel)
A whisk
Mugs
To make this deliciousness:
Melt your chocolate in the top of your double boiler if you have one. If you
don’t have a double boiler, place your stainless steel (or heat resistant) bowl
over a pot of boiling water – it will work just the same.
NOTE: Make sure you keep your chocolate moving with your whisk or it might
burn…believe me, that doesn’t smell very good.
Add 1/4 cup of hot water to help dilute the chocolate and keep stirring.
Add the remaining 4 cups of hot water and bring the whole mix to a boil.
Remove the mixture from the heat (carefully).
Add the sugar and stir until the sugar is fully dissolved.
Stir in the liquid cream.
If you want to add your favorite liqueur, now is the time. (In the 18th-century,
Hot Chocolate was an “adults only” beverage, so don’t feel too guilty about
not sharing with the kiddies.)
Once it’s flavored to your taste, pour into your mugs, and top with whipped
cream. This does make for a very rich hot chocolate. In the 18th century
chocolate houses, hot chocolate was served so thick and rich that it needed
to be served with glasses of chilled water to “balance out the experiance.”
You might find a glass of cold water might be just the thing to add the
finishing touch to this historic drink.