Iron Cooker Newsletter 9-5-2011
First of all I would like to welcome all of our new members to this newsletter.
Things have been very busy this last month. When our weather turns to wintertime we keep a steadier newsletter going out on a weekly or bi-weekly basis.
This has always been a participation newsletter, although is nothing mandatory. It is great when most of you have written back in with your comments. We have taken action on some and made some changes that have had a great effect on how we look at things here. A big thank you to all of you for your great comments and your criticism when you thought things were wrong.
One thing that I was asked by half a dozen of you was to let you know when our tractor seat stools came back into stock.
We have over 200 of these in stock at present time with our price marked down below cost. We are letting these go at a reduced cost because of our delay on getting them in.
Also we have some Moline tractor seats & cast iron Farm- All seats without the mounting hole.
We have been up to a lot of things.
For one we have been trying new products.
Several people have asked me on our camping trips, what difference is it to us what brand or what kind of cookware you have on your tripod. Well I can tell you from experience. When you have a cheap dollar store cast iron pan there is nothing to brag about. But you throw a Jacob Bromwell frontier skillet on your fire pit and brag that it’s a 100 year old American company made right here in the United States and you got people talking.
Then take your buck knife carve on a twig while your Camp Chef Dutch oven is hanging on a tripod filling the evening air with an aroma from bacon and bean soup.
It’s a proud feeling. I know bragging is wrong but when they come and ask you, it’s a great feeling to be able to tell them you bought this from Iron Cooker. Being able to say that and show them our products in use was a big thing this summer.
Crockpot Beefy Cabbage Soup
Cook Time: 9 hours
Total Time: 9 hours
- 1/2 head of cabbage, chopped
- 1 medium onion, chopped
- 1 large carrot, thinly sliced
- 3 to 4 tablespoons rice
- 2 ribs celery, sliced in 1/2-inch pieces
- 1 teaspoon garlic powder
- 3 cups beef broth (can make from bouillon or base and hot water)
- 1 or 2 meaty soup bones or beef shanks, about 1 pound
- 2 cans (14 1/2 ounces each) tomatoes, diced
- coarsely ground pepper
Serve with biscuits or crusty bread.
Beef Cabbage Soup Recipe serves 4