INGREDIENTS

INSTRUCTIONS

Chicago Tribune
~ For camp cooking, you need a Dutch oven with a flat bottom set on three
short legs, fitted with a flat lid surrounded by a flange to hold coals or
charcoal in place. To find outdoor iron pots, shop in a camping or hardware
store. - To season a new pot--essential before it's used--wash off the
factory-applied preservative with dishwashing liquid, dry it well, then rub
with a paper towel soaked with a good quality cooking oil. Rub all
surfaces. Place the pot and lid upside down in your oven, with a pan or
foil underneath to catch dripping oil. Heat oven to 350 degrees and "bake"
at least an hour. Turn off the oven but don't open the door until the oven
and pot have cooled. - After you cook your meal, scrape out any residual
food, then use hot water and a scrubber to wash out the Dutch oven. Use
detergent only if the pan is exceptionally greasy (and re-season the pan
afterward). Never pour cold water into a hot pot--iron can suffer damage.
Dry the pan and give it a light coating of oil to protect it until next
use. Don't store it tightly covered or it may rust. Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Rrairie@aol.com on Aug 27, 1997

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