Dear TEAM: As a child I can remember going to camp and eating great things that were cooked over a fire. Dough boys were my favorite. Can you help me in locating recipes for these outdoor cooking treats? – A camper
Dear camper: A campfire is a place where we can relax, entertain, share feelings, reminisce and of course, eat. There are many recipes that are very simple to make, but have a gourmet taste.
Dough boys
2 cups flour 500 mL
41Ú2 tsp. baking powder 25 mL
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1Ú2 tsp. salt 2 mL
3 tbsp. shortening 45 mL
7Ú8 cup milk 220 mL
Mix and sift dry ingredients. With two knives or pastry blender, cut in shortening. Add milk and mix with a fork to form a soft dough. Peel a stick three inches (eight centimetres) down from top; grease stick. Wrap biscuit dough around the peeled stick and bake slowly over the coals. Turn stick so dough cooks evenly. When the dough is baked, it pulls off the stick easily. Fill the hole with butter and jam.
Source: From Prairie Kitchens, Recipes by Saskatchewan Women’s Institute, compiled by Emmie Oddie, Western Producer Prairie Books, 1981.
S’mores
Graham crackers
Large marshmallows
Thin milk chocolate bars
For each treat you will need two graham crackers. Place bits of chocolate on one graham cracker. Roast marshmallows on a stick over coals until soft and melting. Ease it off onto the chocolate layer. Cover with the second graham cracker and press together.
Variation: Spread second graham cracker with a thin layer of smooth peanut butter.
Camper’s pie
Buttered bread slices
Pie filling
Push one slice of bread in each side of a pie iron with buttered side against the iron. Put spoonful of pie filling in centre. Close iron tightly. Pull off bread around outside edges. Cook over medium to hot heat until toasted on both sides.
Variation: For a sweeter crust sprinkle buttered side of bread with sugar.
Note: Pie irons can be found in stores that carry campers’ supplies. There are round, square and double ones.
Source: Company’s Coming Barbecues by Jean ParŽ.
It’s strawberry time
Is there anything more tasty than a fresh picked strawberry? Not at my house, where I have sunk down in mud several times just to get to the strawberry patch. As part of my first garden project with my husband, it was an experience that could be compared to couples wallpapering together. When our patch produced its first crop, we celebrated by mixing up daiquiris. I also dug out a wonderful resource called Berries Beautiful, a cookbook I received as a shower gift. Here are some helpful hints and recipes from the book by Carol Olson, Carol Olson Publishing, 1988.
Care of strawberries
Berries should be kept cool, but not wet. Wash just prior to use with caps or hulls on. When the berries are clean, remove the cap and dry on paper towels or in a colander.
For freezing
Freeze strawberries as soon as possible after picking. Before freezing, decide what you will use the berries for. Do you want them whole or sliced?
Pack clean berries in airtight containers, one cup (250 mL) and two cups (500 mL) being the most popular. Mark the date the berries were packed and the quantity on the container. This is called dry pack.
If you want to sugar the berries, add 3Ú4 cup (175 mL) sugar per quart (1 L) of fruit before packing in containers. A syrup pack of three cups (750 mL) sugar per quart (one L) of water can be used for dessert berries. An unsweetened liquid pack of one tsp. (five mL) ascorbic acid per quart (one L) of water can be used for color and flavor retention.
Thawing:
Thawing should take place in unopened containers. If you are using a microwave, empty the container into a dish suitable for the microwave. Set the microwave on defrost for three to four minutes. Check berries and defrost another few minutes if necessary. Berries should be thawed to the point where some ice crystals remain.
Strawberry daiquiris
1Ú4 cup lime juice 85 g
2 tbsp. sugar 30 mL
2 cups frozen whole 500 mL
strawberries, partly
thawed
Combine lime juice and sugar in a blender to dissolve sugar. Add partly thawed strawberries and blend until smooth. Serves two.
Variation: Add six tbsp. (90 mL) of light rum and some crushed ice.
Strawberry rhubarb crunch
Base:
3Ú4 cup sugar 175 mL
11Ú2 tbsp. Minit tapioca 22 mL
11Ú2 cups whole frozen 375 mL
strawberries, thawed
and drained
1Ú2 cup juice from 125 mL
berries & water
3 cups diced 750 mL
rhubarb
Topping:
1Ú4 cup butter or 50 mL
margarine, melted
1 cup quick cook- 250 mL
ing rolled oats
1Ú2 cup flour 125 mL
3Ú4 cup brown sugar 175 mL
1 tsp. cinnamon 5 mL
1Ú2 cup chopped nuts 125 mL
Preheat oven to 375¡F (190¡C).
Combine topping ingredients and sprinkle over base. Bake about 25 minutes or until rhubarb is cooked. Serves six to eight.
Frozen strawberry yogurt
3 cups fresh straw- 750 mL
berries, sliced or
thawed & drained,
unsweetened
1Ú2 cup sugar 125 mL
1 cup juice from 250 mL
berries and water
1 tbsp. gelatin 15 mL
2 cups yogurt 500 mL
For fresh strawberries, combine berries and sugar and let stand at room temperature about 30 minutes. Drain strawberries and add water to yield one cup (250 mL).
With frozen strawberries, thaw and drain a one quart (one L) package of strawberries. If more liquid is needed, add water. Combine sugar with liquid.
Dissolve gelatin in liquid. Let stand about five minutes then slowly heat until gelatin is dissolved. Combine strawberries, gelatin liquid and yogurt in blender and puree to a smooth mixture. Pour five ounces (125 mL) each into paper cups. Insert wooden sticks and freeze overnight.
Freezer strawberry jam
2 cups crushed 500 mL
strawberries
4 cups sugar 1 L
2-oz. pkg. pectin 57 g
crystals
3Ú4 cup water 175 mL
Combine crushed strawberries and sugar and mix thoroughly. Let stand 10-15 minutes. In small saucepan combine pectin crystals and water. Bring to a boil and cook and stir for one minute. Combine with fruit mixture and stir at least three minutes. Ladle into containers and cover tightly with lids. Let stand at room temperature for 24 hours. Store in freezer. Yield: 41Ú2 cups (1.1 L).
