There have been a few requests for recipes for some of the yummy meals we ate on trek. Here you go!
Side Pork and Mormon Gravy
Mormon gravy, common fare among the early settlers and apparently a creation of necessity expressly for the times, is still hearty and nourishing for many of this generation who like to make is with ground beef or frizzled ham or bacon and serve it over baked potatoes.
8 thick slices side pork or ground sausage
4 tablespoons meat drippings
3 tablespoons flour
2 cups milk
Salt, pepper, paprika
Cook meat and both sides in heavy frying pan until crisp. Remove from pan and keep warm. Measure fat and return desired amount to skillet. Add flour and brown slightly. Remove from heat and add milk, stirring well to blend. Return to heat and cook and stir until mixture is thick and smooth. Season to taste. Serve with side pork on potatoes, biscuits, cornbread or even pancakes.
Apple Cinnamon Fritters
The recipe can be found online at the Betty Crocker site. Apple Cinnamon Fritters
Another yummy one from Betty Crocker! Buttermilk Cornbread
Pioneer Beef and Bean Stew
Approximately 2 hrs prep time:
2 lbs of sirloin roast – cubed fairly small
2 – 3 T lard
6 cups water
2 heaping T of bouillon
4 potatoes cubed, approx. 2 -3 cups
6 carrots cubed, approx. 2 -3 cups
1 large onion chopped
1 med turnip cubed
2 cans mixed beans
Heat lard in stock pot and add meat, brown, if it is a little scorched that is okay it adds flavor. Chop vegetables while browning meat.
Add water and bouillon, add vegetables and beans
Simmer on low heat for about 1 hr and 45 minutes to 2 hours. Stir often and add more water if it is getting too dry.
2 -3 large stalks of rhubarb, chopped
1 -2 cups sugar
Put rhubarb in pan and add water about half way up the rhubarb, cook until tender, add sugar to desired sweetness and cook until sugar is dissolved, stirring to prevent burning.
Remove from heat and let cool. Serve over cake or biscuits with ice cream or cream.
Hardtack is an old-fashioned flatbread or sea biscuit that was popular with pioneers and sailors because it was lightweight, compact, tasty and stored well. And it is just as delicious today and handy, too, for hiking, backpacking or snacking. Here is the recipe for hardtack:
4 cups flour (white, whole wheat, graham, rye, barley, or any combo of flours you like)
1 cup rolled oats
½ cup shortening
2 cups buttermilk. Yogurt, cream or sweet milk
1 tsp salt
1 tsp baking soda
Preheat oven to 400F and measure into large bowl.
Mix well and form dough into a ball, then divide dough and roll out a small portion (about the size of a tennis ball) at a time.
Roll dough on lightly floured surface as thin as you can. The thinner you roll it, the better the hardtack will taste.
Sprinkle rolled-out dough lightly with salt if you wish, cut to any shape desired, and place pieces close together on greased cookie sheet.
Bake until edges begin to brown. Remove cookie sheet from oven, turn hardtack over and bake until it is crisp and dry and lightly browned.
As soon as the hardtack is baked, put on rack to cool. Store hardtack in airtight container, and it will stay fresh as long as it is kept dry.
This pioneer hardtack is delicious served plain or with jam, peanut butter, cheese, meat spreads, or whatever you like. Try seasoning the crackers by adding onion powder, cheese, BBQ sauce, bacon bits, herbs, or spices to the dough.