Iron Cooker updates – Newsletter April 25 2011
Iron Cooker Newsletter April 25 2011
It has been eventful since last I have wrote to you.
First of all we are adding lots of new products, with lots more to be put in soon.
Some of you have been on our mailing list for a long time & know that we give special
offers from time to time. We have a couple things that we are going to let go at cost
but it is just for those of you that read this newsletter.
There are several ways that you may have received this letter, either by e mail or reading
it on our blog or several other areas it is sent to.
What we have this time is an outdoor cookbook that retails for $ 9.99
& our log cabin 10 ounce all purpose spice that sells for $13.99 Total $23.99
We are combining them together to sell them to you newsletter readers for $17.00
This is a one time offer that will not last long. This is an exclusive sale for our readers.
This is located in our cookbook section labeled newsletter offer. Only you will know what
it is.
Or follow this link. Special Offer
Now there are some important questions that you have asked.
1. Yes we do accept money orders & checks if you call in your order, there is
a waiting time until your check clears before we process your order.
2. This is for the Gentleman that sent in the very long e mail informing us
that it is our fault & we are ripping everyone off by charging added freight
charges. I am very sorry but we have to pay shipping too and it’s just a fact.
Please take it up with the people you voted in office because there is nothing
we can do about the price ups & fed ex charges. They have to buy fuel &
pay their workers so I doubt that’s going to get anyone very far.
Last of all I want to give a special thank you to everyone that has
stopped by to comment on our blog or sent e mail to us.
Most of you are very kind & it makes all the effort worth wile.
Now for our recipe, 2 actually.
For you that are new here, at the end of each newsletter I send off a recipe for everyone.
Bannock Bread
Servings: 8
3 c Flour
1/2 ts Salt
1 Tb Baking Powder
3 Tb Powdered Milk
2 Tb Butter, melted
1 c Sugar
Water
Mix ingredients thoroughly and add water to make a medium dough, not watery.
Proceed with one of the following baking methods. Baking time will be
approximately 20 to 30 minutes. Test by sticking sliver of wood into dough. If it
is done the sliver will come out clean. If not, the sliver will be sticky.
Frying Pan: Divide and drop the dough into 2 greased fry pans and set near the
fire for about 20 minutes to rise. Slowly fry the loaves for about 10 minutes. Next
prop the pans near the fire, so that is will bake by reflection, until golden brown.
Reflector Oven: Form dough into 2 round loaves. Let sit near the fire for about 20
minutes to rise. Then place in a reflector oven to bake until golden brown.
Dutch Oven: Place dough in a oiled Dutch oven. Cover and let rise near the fire
for about 20 minutes. Place a small amount of coals under, and a moderate of
coals over the Dutch oven. The dough can be baked as one large loaf or as several
small ones.
Variations
Add 1 c Raisins to dough.
b. Substitute 1/2 c Brown Sugar for 1/2 cup of the sugar.
Bar –B-Que Spare Ribs
4 – 5 pounds of boneless spareribs
3 – 4 onions, sliced
1 lg bottle (18oz) bar-b-que sauce
Place one layer of spare ribs on the bottom of the dutch oven. Then place a layer
of sliced onions on top of spare ribs. Repeat until all meat and onions have been
used. Pour entire bottle of bar-b-que sauce over the top of the onions and meat.
Put the lid on the dutch oven. Place 12 briquettes on top, and twelve underneath.
Cook for about 1 ½ hours.
The ribs sound great, I will try these as soon as I can. The only thing we do is cook with wood instead of charcole so it may take a little longer. I bet the ribs are also good with the Bannock bread. Great recipes. Thanks
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