By National Museum Of Forest Service History
The nationwide Museum of wooded area provider heritage provides an enthralling cookbook that celebrates many years of camp cooking through numerous wooded area provider brokers within the box. that includes mythical recipes for Dutch oven nutrients, open-fire dishes, and different tasty open air specialties used day-by-day within the early days of the woodland carrier, Camp Cooking has dozens of recipes, images, and anecdotes that inform the entire background of those courageous and hardy members.
Dedicated ranger's other halves ready foodstuff with restricted assets as they followed their husbands within the box, usually supplementing cooking with k-rations cooked over an open hearth. In rustic and distant destinations, scrumptious, time-tested creations have been ready and served, together with Dutch Oven Beer Bread, Parmesan Mashed Potatoes, Pioneer evening Stew, and Creamy Pumpkin Pie.
To pay tribute to a long time of commitment of wooded area provider staff, the Intermountain sector and the nationwide Museum of wooded area provider heritage are proud to provide this collectible cookbook.
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Extra resources for Camp Cooking
Cup sugar ½ teaspoon ground cloves cup water teaspoons or more Red Curry Paste teaspoons ground ginger teaspoon ground cardamom teaspoon ground cinnamon teaspoon ground cumin, toasted in a (page ) ½ teaspoon chili garlic sauce or Red Chili Purée (page ) cup unsalted whole cashews small dry skillet over medium heat cup unsalted whole pecans until fragrant and a little darkened, cup unsalted whole almonds about minute tablespoons butter or margarine ½ teaspoon ground nutmeg cup Toasted Coconut (page ) Preheat an oven to degrees F.
All these spunky sauces exist to flavor fresh vegetables and plain jasmine or sticky rice. This lone stars the supersalty bean sauce Thais inherited from the kitchens of China. Sauce: Vegetables: ¾ cup coarsely chopped tofu small cucumbers or large hothouse tablespoon Asian bean sauce ⅓ cup Vegetable Stock (pages and ) ½ cup minced shallots tablespoon vegetable oil tablespoons coarsely chopped garlic ½ cup finely chopped purple onion ⅔ cup unsweetened coconut milk tablespoons palm sugar or brown sugar cucumber, peeled, halved lengthwise, and cut into thick slices wedges green cabbage, about inches wide at their widest point green beans, cut into -inch lengths, or whole snow peas ½ red sweet pepper, cut into long, thin strips teaspoon soy sauce carrot sticks ¼ teaspoon salt large radishes, trimmed and halved tablespoons Tamarind Liquid (page lengthwise ), or as needed To make the sauce, combine the tofu, Asian bean sauce, vegetable stock, and half of the shallots in a mini processor or blender.
For a savory treat, leave off the palm sugar adornment and use the cakes as edible platforms for scrumptious Thai sauces. Spread them with Roasted Chili Paste (page ), or serve them with Roasted Eggplant Dip with Thai Flavors (page ), Satay Peanut Sauce (page ), or Tangy Tamarind Sauce (page ). ½ cups long-grain white sticky rice cup palm sugar or brown sugar Vegetable oil for deep-frying Cook the rice as directed on page and turn the hot rice out onto a large tray or baking sheet.
Camp Cooking by National Museum Of Forest Service History