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Iron Cooker Updates – Feb 17 Newsletter

February 17th, 2011 by ironcooker

8 piece stock pot setWe have been busy trying to bring new sales items to Iron Cooker this week.
We do think we have come up with a few good ones for you.

Some of you took advantage of our free shipping
& our promotional item we had listed for this month.
There is still free shipping on several items but
promotion on the meat grinder is over for this month.
Keep watching our website & blog entry for
information like what we posted on this last one.

There is a few new items along with some new ones that are going to be coming in the next few months.

First of all we have found a new supplier for some of our camping gear,  we will be adding a new tripod for campfire cooking in a little wile, to go with our dutch ovens.

new products we have added is

4 Stock Pot Set With Lids   $23.50

41 Piece Utensil Set   $28.50

StarVac Stainless Steel 6pcs. Bowl Set with Vacuum Seal Lids $53.50

Thanks to everyone for visiting us and for all of your

Now for your favorite part.

Chicken Pot Pie

4 boneless, skinless chicken breast halves; diced 2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil 1/2 cup evaporated milk
4 cloves garlic; minced 1 1/2 tsp. poultry seasoning
1 yellow onion; diced 1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls

Heat a 12″ Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
Serves: 6

Until next week.  Thanks from all of us at Iron Cooker.

Once again, Thank you everyone  , check us out at  wilderness outdoors

or go to  our web store at


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Posted in Iron Cooker Updates

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