Iron Cooker Updates – May 10th Newsletter

http://www.ironcooker.com/content-product_info/product_id-1522/log_cabin_grub_all_purpose_seasoning.html

Camp Chef Cast Iron Conditioner $7.99

http://www.ironcooker.com/content-product_info/product_id-1528/camp_chef_cast_iron_conditioner.html

we will pay your shipping cost on all three of these items this week

Our garden needs planting ,  fish are jumping in the lake &  camping season

Is here.  Newsletters are a little slower getting out with all this stuff going on but
we will really try to keep things moving along.

Now our recipe that we add to each newsletter.

DUTCH OVEN CHEESY SCALLOPED POTATOES

3 lbs of washed potatoes, more or less, peeled or unpeeled, thinly sliced

2 or 3 medium onions, thinly sliced

6-8 oz. packet of shredded cheese

half gallon of milk

1 or 2 sticks of butter

Salt and pepper

If desired:

Chopped parsley for a bit of color

Paprika for color on top

Warm Dutch oven on fire, wipe inside with small amount of cooking oil. Layer potatoes in bottom of Dutch oven, 3 or 4 layers

deep. Add a thin layer of onions and several pats of butter. Sprinkle on small handful of cheese. Add bits of chopped parsley

randomly in layers for color. Repeat layering process – potatoes, onions, butter, cheese. When all potatoes are used, do not add

cheese or onions to top layer, only butter. Sprinkle top layer with a little salt and touch of pepper to personal taste. Pour in

enough milk to just cover top layer of potatoes. Sprinkle with paprika if desired. Move Dutch oven onto bed of charcoal – 8 to

10 briquets (more in winter) on aluminum foil, shiny side up. Cover oven with lid and put 2 to 3 times as many coals on top.

After a few minutes, contents should be gently bubbling, not boiling. Adjust heat as necessary, probably on bottom. Cook about

45 minutes until potatoes are tender and milk mixture is thick. Add milk as needed to keep from boiling dry before potatoes are

ready.