Iron Cooker Updates – June 23 Newsletter

Iron Cooker Newsletter  6 – 22 – 2011


Spring fishing season was great.  It is our time of year to be outside with all our camping friends swapping stories around a campfire after a long afternoon in our boat.

We have met some great people along with finding some great new products to share with you.

Iron Cooker Updates - garden picturesOur garden is off to a good start with Mother Nature giving a helping hand this year with all this rain we have been having.

I know everyone is expecting a big exciting list of new products with interesting details, We are going to spare you from advertizing that normally goes with placements of products in our adds, Here is a link to some great new products we have added & some old, we have some additional cast iron cookware for your campfire, Great new American made cookware items from Jacob Bromwell for both home use & campsite cooking.Frontier Frying pan

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For updates on our recipes, old newsletter post & many other articles, links to product updates & other sites.

Be sure to check out our new product pages at

For our new members, we include a recipe at close of every newsletter.




1 lb ground sirloin 1 cup grated cheddar cheese

1 4 oz can salsa 10 large burrito size flour tortillas, or more if smaller size

1 tsp ground cumin 1/4 tsp each of black pepper and salt

1 10 oz pkg frozen spinach

In a large skillet brown the ground sirloin. Add the ground cumin, salt, pepper and the salsa. The spinach should be

defrosted, just drain any liquid from it as best you can. I take it out of the store packaging and put it in a Ziploc bag when

we leave home, then just open the bag and squeeze. Add the spinach and heat through. Meanwhile heat the tortillas on a

flat griddle or skillet. Fill tortillas with meat mixture, top with grated cheese and roll up. Enjoy!

NOTES: Can also use ground turkey or chicken. Make sure it’s lean or you’ll have to drain the meat after browning. You

can also mix the cheese into the meat mixture just before serving. This makes for really easy serving. Just don’t forget to

make this early in the trip or you’ll be forced to try the Vegetarian version!


For desert



Ingredients and supplies:

1 large box instant banana pudding

1 small box vanilla wafers


1 c. non-dairy whipped topping, frozen and then thawed (who can keep anything frozen while camping??)


disposable cups (paper is good, but if you can afford the clear plastic ones, the dessert looks “pretty” in those!)

2 gallon size zip lock bag

1 c. measuring cup (for measuring the milk)

In one of the gallon zip lock bags pour about a dozen vanilla wafers (more or less to taste…the wafers are going to be your

“crust”). Seal up zip lock bag tightly and with your hands or some other hard sturdy object, crush the vanilla wafers. Be careful

not to tear holes in the bag.

Pour contents of instant banana pudding in zip lock bag, add milk per directions on pudding box. Seal up zip lock bag tightly

and shake bag until pudding is set up.

When pudding is set up, spoon vanilla wafer crumbs into bottom of paper cups, enough to form a small layer. Spoon a layer of

pudding on top of the wafers, then a layer of non-dairy whipped topping, then a layer of wafers, layer of pudding, layer of

topping. Ta-dum! Banana cream pie! It’s delicious! You can also add banana slices if you’d like. Mmmm, mmm good!