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Here are some recipes of the foods we eat at a re-enactment. Keep in mind that we do all of our cooking on an open fire using cast iron cookwear. Anything that you can make at home in either the oven or stove-top, can be made in a cast iron dutch oven or fry pan. To regulate the heat just move closer or farther from the fire. It is as simple as low to high on the stove top.
Here's some information on preparation and safe handling of foods.
1. Anything which can be cooked ahead of time should. If you are making a dish that calls for ground beef go ahead and fry it ahead of time and freeze it. It can than be added when you start your meal.
2. Pre-freeze your meat. It will help keep your cooler cold for the weekend and it will keep foods from spoiling before ya cook them.
3. Keep meats separate from any ice you plan on using in drinks. You don't want blood in your pepsi which could make you sick. Freezing and putting in a ziplock bag should be good enough.
4. Wash hands !!! You can never be to clean. If you have to use raw unfrozen or frozen meat make sure your hands are clean. Keep meat and veggies separate so you don't cross contaminate them. Even if the meat is pre-cooked still keep hands clean.
Now that we have gone over some basic rules let's get on to some tried and true recipies.
Put veggies and spices in the bottom of your dutch oven and add enough water to cover. Make sure to mix the spices up good or they will clump on the bottom. Place the roast on top and cover. Put oven on a med to high fire and cook for 5 hours. Stir every once in a while to check that nothing is sticking to the bottom of the pot. After 5 hours or so remove some of the liquid and put it in a cup. Add 2 tablespoons of flour and mix well. Replace the flour liquid mixture back in the pot and cook for an hour more. Stir occasionally so gravy don't burn. ENJOY!!!
For a darker gravy you can sear the roast on both sides in the pot. Remove to a plate then add the veggies, spices and water, stir good then add roast back to the pot and folow the rest of the instructions.
Cut the ham into 3/8 in. slices (not through) and put apple slices in between and over sliced ham. Put the ham in a dutch oven and add the jelly. Cover. After the jelly has melted sprinkle the cloves on the ham and glaze ham with the melted jelly. Cover and cook till the ham is hot through. Check often to make sure jelly don't burn and keep on a low to med flame. You don't have to cook this meal to long since the ham is already cooked, just heat to taste.
Put everything except the cabbage in a large dutch oven, cover with water, and cook for 3 - 4 hours at a slow boil. An hour before serving add the cabbage and bring to a rolling boil. Serve hot.
Boil the chickns till you can remove the meat. Save the liquid and pinch the meat off the chickens and put it in a pot. Add whatever veggies you like, your spices and add the broth from when you cooked the chicken. Boil till the veggies are soft. 1/2 hour before serving add the biscuits cut in 1/4. They will become dumplings
If you wish you can omit the biscuits and add a few tablespoons of flour to a cup of the stock, mixing well to blend flour, and add to the soup to make a stew. Or you can have both.
If using the canned biscuits start them in a dutch oven, check and flip as needed. In fry pan cook the sausage till it is done. It should be cooked loose an resemble ground beef. In a cup mix 4 tblsp. flour and milk, make sure it is well blended. Add it to the sausage and stir constantly so the flour don't stick to the pan. As it starts to thicken add more milk till you get it the way you want it. Salt and pepper to taste. After 10 min serve over the biscuits and enjoy.
Increase flour if serving more than 4 people. Safe rule is a tblsp. per 2 additional people.
I have not added eggs, bacon, sausage, grits, biscuits or pancakes because I think everyone can make them in a regular fry pan at home. Over a fire is no different except your shins may get a little warm.
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