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Archive for September, 2012

Back Country Fishing

September 29th, 2012 by ironcooker

Colorado Trails & Back Country Fishing

By: Gordon Hollingshead
The three boys laughed and raced along pushing their bikes up the steep little mountain road of western Colorado early the morning of that perfect, hot summer day in August. Fishing poles over their shoulders, Gordon, Mike Colorado Backcountry: Fly Fishing and Steve headed up the mountain toward the old coal mine. The played out coal mine marked the upper end of the road known as the “Coal Road” by the local folks of this small town of Paonia, Colorado. In these boys book though, it represented the kick off point for adventure and another of the better fishing trips that any kid could ever hope for. The boys left their bikes behind near the mine, and set out cross country, following game and cow trails through the stands of oak and sage brush and cedar trees. Cutting across the larger meadows near the top of the ridge they finally hit an overgrown old logging road that led up over the ridge to the east of the mine and headed down into the next canyon. That next canyon held a genuine Colorado jewel, claiming the title Terror Creek. Truly a wonder to those three boys that had slogged for hours up over the hot dusty mountain ridge. Terror Creek offered some of the finest fishing I’ve ever known, the stuff that fishing legends were made of. Letting out a whoop at the first sight of the creek far below in the bottom of the canyon, the boys broke into a run. Parting from the overgrown road they chased each other down the steep incline, again following game trails that led them through the canyon’s pine forests and thick brush. Finally breaking out of the brush they found themselves on the narrow rocky banks of the raging mountain stream as it cascaded from one boulder to the next. Behind and around each of those boulders – a deep pool of cold Colorado mountain spring water was teeming with wild trout. Those were unbelievable days fishing that wild, raging Terror Creek, so near to Paonia, Colorado, yet so far away and remote that it required hours of trudging over that dry dusty mountain ridge. To their delight the entire day was spent baiting and re-baiting the hook, adding yet another sizeable catch to the fishing bags. On a nearly legendary scale, virtually every cast into a deep, swirling pool yielded another strike by a trout bent on seizing a tasty morsel for it’s dining pleasure. There are few pleasures like hitting a backcountry mountain creek where the trout are not wary of constant fishermen. Of course there was then the long trudge back home from that backcountry fishing adventure. Fortunately, once the mountain ridge was topped for the return journey the route back was a downhill run, and the boys had their bikes to hasten their return. And oh, the wondrous fish feast that followed in the days after each journey over to Terror Creek. Treasures like Terror Creek were discovered in all directions as we rattled around on our bikes in that little mountain valley of Paonia in western Colorado, exploring every Fishing Colorado Backcountry, Small Mountain Streamcanyon, creek and pond. Of course, the fishing has changed in the years since those childhood memories took form, as the local population and the visitors to the area have grown. Ah, the area though, in the shadow of Mount Lamborn, with a backdrop of Mount Gunnison up Minnesota Creek – we could have sworn we lived in a little corner of Shangri-la.  There are still so many directions to explore back into the canyons and forests around the Paonia, Colorado area to find some solitude, good fishing, and a deep drink of the most spectacular mountain back country in the lower 48 states. If you ever get a chance to slip back into that quiet little neighborhood, don’t pass it up. Head off up the North Fork of the Gunnison, explore the shops and gentle neighborhoods of Paonia, and then head on up the canyon to Paonia Dam, Kebler Pass, Muddy Creek, the Ragged Mountains – bring your fishing pole and savor all the wonders found there. As you make your Colorado plans, check out the Colorado trail and National Forest information we’ve set up to help Colorado explorers. We can sure set you up in some perfect “base camp” accommodations in style nearby in Delta, over in Montrose or down in Grand Junction.

Author Bio
As owner and web designer of the Montana Recreation Connection – Colorado Wilderness Tours
(, Gordon Hollingshead has
successfully provided an online travel directory for people planning their vacations and travels to the western states. That exciting effort is evolving into a western and Pacific northwest travel directory providing trails and recreation information and nearby accommodations throughout the western United States. For more inside information about prime recreation opportunities and motel and lodging accommodations contact Gordon at

Article Source: – Free Website Content

Posted in Hunting & Fishing Life | 12 Comments »

Southern Breakfast Recipes

September 23rd, 2012 by ironcooker

Traditional Southern Breakfast 

By: Nicola Kennedy

An Easy and Delicious Mother’s Day Breakfast. Perfect for using your traditional cast iron skillet!
Make this Mother’s Day unforgettable with one of these breakfast menus, or use your imagination and substitute. Quick and easy but delicious, the breakfast casserole is put together the night before. A delicious cantaloupe smoothie and easy muffins make this breakfast memorable.

western ham & eggWestern Ham and Egg Casserole
Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

8 slices white bread, crust removed, cut into cubes
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups cubed, cooked ham (about 8 ounces)
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 eggs, beaten
3 cups milk

Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate for 8 hours. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.
Western ham and egg casserole serves 8.

An Extra-Special Mother’s Day Breakfast – Here’s an elegant breakfast for anyone who loves to cook. Perfect for Mother’s day or any special occasion breakfast. For a touch of indulgence, serve this breakfast with champagne and orange juice Mimosas.eggs benedict

Eggs Benedict – Fruit Compote With Pears
Sour Cream Cinnamon Rolls
Strawberry Smoothies or Mimosas
Hot Coffee or Tea

Southern Breakfast – Here’s a traditional Southern breakfast, from grits to biscuits and gravy.

Scrambled Eggs Deluxe
Ham with Red Eye Gravy
Biscuits with Sausage Gravy or Pecan Pancakes
Orange Juice, Hot Coffee, or Tea

Always remember to add a bud vase with her favorite flower to give any breakfast in bed that special touch. Don’t forget the cards and her other gifts too, she will start out the day with a HUGE smile on her face and go to work showing off what her family did for her.

Author Bio
Nicola Kennedy has enjoyed some great Mother’s Days, both as a grateful mom and a loving daughter. She can help you find great Mother’s Day gift ideas with tips and news, information and views at

Article Source: – Free Website Content


Posted in Iron Cookware Recipes | 8 Comments »

Southern Cooking

September 22nd, 2012 by ironcooker

 Southern  Techniques

I know this first technique may sound unrelated to Southern Cooking , but you will see the connection as we proceed. Here’s the first tip, which should be applied to all your recipes, not just Southern Cooking.
Traditional Southern cooking The Chinese figured this out long ago. Combine sweet and sour in your cooking. That is, in a dish that is intended to be sweet (deserts), add a pinch of salt, vinegar or hot spice. In a dish that is intended to be sour (not sweet), such as vegetables, chili, meats, add sweet. I prefer syrup or molasses rather than regular sugar to add sweetness.
As an example, in Southern Recipes, I add a teaspoon of molasses to greens (turnip, collards, mustard), green beans and breakfast gravy. One exception to the adding sweet to sour is in cornbread. If you want real Southern cornbread, never put sugar in it. Sorry, that’s not cornbread, it’s cake (or Yankee cornbread.) I also add a teaspoon of regular sugar to my cole slaw and chili.
Likewise, in all deserts I cook I add a pinch of salt. You are probably aware that most desert recipes call for this anyway.
I have discussed the next technique at length in my other articles and on my websites, but it is so important I want to repeat it here. You must use cast iron cookware for most Southern dishes, especially cornbread. First, it is the traditional way to cook Southern. Additionally, the cast iron transfers heat unlike any other material, making it uniquely suited for Southern dishes. So, please use cast iron.
This next technique is employed in many Southern recipes. Southerners use cornmeal in many fried dishes to coat the food. This produces a crunchy texture and adds flavor. When frying chicken, coat (batter) the chicken in flour, but add cornmeal to the flour mix at a 3 to 1 ration. In other words 1/4 cup cornmeal to 1 cup flour. Also, fried okra should be coated in a pure cornmeal mix (with salt and pepper, no flour.) Here’s the point…experiment a little. When a recipe calls for flour or just because you have always cooked it that way, try substituting cornmeal for flour.
Here’s something I remember from my grandmother’s kitchen. She was a great cook of traditional Southern food. She made the best biscuits I ever tasted. At first, I thought it was her recipe, until I found out there was nothing unusual about it (I think she got it off a bag of flour.) It wasn’t the ingredients that made them so good. It was the size of the biscuits. I always knew she made bigger biscuits than I was use to but I didn’t make the connection biscuits & gravy topped with a fried egguntil after I found out her secret was not the ingredients. Larger biscuits will have more of the soft insides and a larger area outside for the brown crust. They are especially good with gravy or anytime you will be using a sauce. Here’s what she did. She rolled out the biscuit dough to about 3/4 inch thickness. Then she used a biscuit cutter that was a little over 3 inches in diameter (who knows where she got it…it was probably a hundred years old.) A word of caution if you use this technique for your biscuits, do not make the dough over 3/4 inch thick. You may think that if 3/4 inch is good, then 1 1/2 inches should be better. Not so. The 3/4 inch rule seems to be the optimum for Fat Biscuits. If you make them much thicker the tops will crack and they will have a doughy flour taste. So, if you are one that has always made slim 2 inch biscuits, give these a try. And, try out the other techniques mentioned for real Southern Cooking.

Author Bio

Ken Miller is a free lance writer and webmaster for Southern Cooking – Southern Recipes, where you can get free recipes for authenic Southern favorites.

Article Source: – Free Website Content


Posted in Iron Cookware Recipes | 5 Comments »

Back Country Fishing

Saturday September 29th, 2012 in Hunting & Fishing Life | 12 Comments »

Southern Breakfast Recipes

Sunday September 23rd, 2012 in Iron Cookware Recipes | 8 Comments »

Southern Cooking

Saturday September 22nd, 2012 in Iron Cookware Recipes | 5 Comments »

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