Okay, So, My Bad

by Keith Fisher

I know. It’s almost impossible to believe, but I made a mistake last week. You see I post this blog once a week on Friday and it posts on Monday at YourLDSneighborhood.com . So, last week I said I’d post a blog about the Klondike Cook off this week. See the flaw? It’s Friday and the cook off hasn’t happened yet.

So if you came here expecting a report, I’m sorry, my bad. I will be posting my report next week I promise . . . no really. And for those of you who came here today, there is still time. The cook’s meeting is tomorrow morning at 8:30 AM.

Chicken Cordon Blue & Twice Baked Potatoes

Daryl Rodemeyer & Jim Hansen 2007 klondike

6 to 8 chicken breast (boneless, skinless)
1 pkg. stovetop stuffing chicken flavor, crushed to coarse crumbs, include seasoning
1 Swiss cheese stick per breast (about 1"x 1" x 4"long)
1 slice ham for each breast (1/8 " to 1/4" thick)
1 can cream of chicken soup
½ cup light cream (half & half)
2 Tablespoon melted butter

Combine cream and soup. Add to a well-oiled 12-inch Dutch oven. Pound chicken until about ¼-inch thick. Roll ham slice and 1 cheese stick in each chicken breast.
Use a toothpick to hold if necessary. Place meat in the Dutch oven seam down. Drizzle the chicken with butter. Sprinkle chicken with breadcrumbs. Bake at 350°, 10 to 12 coals on top, 18 to 20 coals on bottom, for about 45 min. or until chicken is done. Sauce can be used for gravy

Twice Baked Potatoes

4 to 6 large Russet potatoes
1 stick melted butter
1 cup grated cheese
2 cups sour cream
¼ cup chopped chives

Bake potatoes in a Dutch oven, about 1 hour or until done. Split top and scoop out each potato. Reserve the scooped out skins. Whip the removed potatoes with sour cream and butter. Replace whipped potatoes to the skins. Place in Dutch oven and heat until heated through. Garnish with chives and cheese. Return to heat until cheese is melted.

Note: this recipe is verbatum from the competitors and hasn't been edited.

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Happy Labor Day

By Keith Fisher.

Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well being of our country. Labor Day: How it Came About—what it Means

While serving a mission in Canada years ago, I enjoyed the Boxing Day Holiday. Celebrated on December 26, I was told it’s the day set aside for the servants: mail carriers, waiters, gas station attendants, and etc. It’s the day you prepare a Christmas box for the people who serve you.

In America, where business is the national religion and successful businesspersons our heroes. Please take time to remember that without the American worker, business would’ve foundered hundreds of years ago. Capitalism would be a byword. Providing employment and a living wage for Americans must be the purpose of those heroes. Be careful that the profit margin doesn’t get in the way of your duty, and remember who really blessed you with your success.

Labor Day, by tradition, is the last great party of summer. It marks the beginning of the season when we prepare for harvest, cooler temperatures, and shutting ourselves indoors. The Holiday doesn’t have to be the end of your outdoor cooking experience, however. There will be more holidays ahead, hunting season, and much more camping to do before you winterize your summer gear.

As for the Dutch ovens, I cook all year. I enjoy the peaceful loneliness of shoveling snow from the patio, and leaving my pots to simmer while I step indoors to get warm for a second. I learned to keep my head back from the lid, when stirring, lest my glasses fog up. Trust me, it will be worth it, when you sit down to eat a Dutch oven Christmas dinner. All your guests will praise your efforts and admire you.

Several years ago on the deer hunt, I was camp cook and had planned to make shredded pork enchiladas for supper. A storm came in that morning, and by afternoon, a blizzard was upon us. I estimated the winds to be forty miles an hour. (I’m sure I overestimated, but it was a strong wind.) I set my jaw, braced myself against the wind, piled coals on the windward side of the lid, and started roasting a pork loin. That evening the wind died down, but it was freezing. I shredded the meat, rolled the tortillas, placed them in a Dutch oven with sauce and cheese, and 45-minutes later, we had a wonderful dinner. Deer hunt would never be the same. Warmed over chili was out, and I became a hero.

On another occasion, I actually did shovel the snow from the patio, set up my kitchen, and made sweet and sassy chicken, rice, and a great vegetable stir-fry for Christmas dinner. My grandmother even loved it, and she always made a traditional turkey dinner for Christmas. I have too, many times, in Dutch ovens, but the oriental Christmas Dinner will live in my family’s memory for years to come.

The point is to keep using your Cast iron. No need to put it away—but if you must store it for the winter, check the seasoning. If it’s rough and dry put a light coat of oil on. If it’s smooth and shiny you will probably be okay, but to be safe against rust, put a thin layer of oil on. (You can heat up the iron in the spring and burn off any rancid oil if needed.)

Next, you need to prop the lid open to allow the moisture to escape. Roll up a piece of paper towel or tin-foil and place it between the lid and the oven. I remove the lid entirely, and store the oven separate from the lid. (In a coming blog, I’ll talk about storage boxes and other ways to store cast iron.) It’s also a good idea to place a sheet of paper towel loosely in the oven. It will collect moisture and prevent it from settling on the iron.

But remember: A Dutch oven kept hot, with food in it, gathers no rust.


Sweet and Sassy Chicken

• 5 chicken breasts
  
• 1 green bell pepper
  
• 1 red bell pepper
  
• 1 medium onion
  
• Your favorite sweet and sour sauce
  
• Tabasco sauce and Cayenne pepper to taste

Dice onion and peppers and sauté with a dab of olive oil. When soft, add chicken breasts and stir. When chicken is done, 165 degrees, cover with sauce and sprinkle Cayenne and Tabasco to taste. Let simmer until serving.

Serve on a bed of rice and dip extra sauce on top.


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