There’s an emergency and you have all this food storage, so now what? How do you cook all this food without electricity or gas? Easy, cook your food storage in a Dutch oven with charcoal! Why not? Charcoal is cheap and easy to store. This book teaches you how to take basic food storage along with a few pantry items and make great tasting meals. It tells you how to cook it all in a Dutch oven and how to store charcoal. No need for gas or electricity! So, don’t just put this book in the closet next to all the wheat and powdered milk; use it to learn the basics before there is a real emergency!

A Perfect Book for Preppers!

Testimonials

"I really like your "...Dutch It!" book. It makes a cooking style our forefathers used so skillfully a modern solution for times when power is not available. Now, everyone can have delightful, hot foods virtually anytime! You've done a really nice job of putting together a neat little package that is easy to understand and takes some of the mystery out of utilizing the Dutch oven as a viable preparedness resource."
James Talmage Stevens, Author of the
best-selling book: "Making the Best of Basics"

"Thanks to "Just Dutch It!" I am no longer afraid of my food storage. As a novice to Dutch oven cooking, this easy to follow guide and recipe book was truly an answer to my dilemma of how to use my food storage when there was no longer power or other means for cooking, Thank you again."
Sharon Kuehn, Sandy, Utah

"I love this cookbook! Let me tell you why: The recipes are simple; many of them are weight watcher friendly (i.e. low or no sugar or fat). They use the healthiest of ingredients, like beans, whole grains, vegetables and fruits; they use food storage items in inventive, scrumptious ways. It will be fun to use this book to build our Dutch oven cooking skills, and to correctly store up a supply of charcoal. But I'm not going to wait for the charcoal. I'm going to work on rotating my food storage now and cook these wonderful recipes in my kitchen!"
Ingrid Toler, Clovis, California

"Our daughter gave us a copy of your "DUTCH IT" book for Christmas and it is one of the best gifts we have received in a long time. Your book should be considered one of the basic items in any Emergency Food Kit or A Year's Supply program. We have heard it, but few do it, now we can do it. What is "it"? The saying "Store what you eat and eat what you store!" Now we can. I have heard of people who have died of starvation, not for lack of food, but because of the lack of not eating the food they had. We eat what we are use to. Now, with your suggested program for using our food storage supply, we can get use to foods now instead of waiting for an emergency to happen to find out if we can stomach the food. Great idea. THANK YOU!!"
Mark and Natalie Van Wagoner, Saint George, Utah

                        Table of Contents

Introduction

Let’s Get Started

Buying a Camp Dutch oven

Care and Storage of Dutch ovens

Charcoal and How to Store It

Tools

Food Storage and Good, Better, Best

Planning Ahead

Oil

Cooking in Your Dutch oven

Conclusion

       Recipes:

 Breakfasts

 Lunches

 Dinners

 Desserts

 Breads

       About the Authors

Cornbread

12” Dutch oven or larger, 8” square pan; serves 9

24 briquettes: 8 on bottom, 16 on top (pre-heat 5 minutes); cook 30 minutes

Good:                           

            1 cup cornmeal 

            1 cup whole wheat flour 

            1 1/2 tsp. baking powder

            1/2 tsp. salt 

            1/3 cup sugar

            1/4 cup vegetable oil

            1 1/3 cup reconstituted powdered milk     

Better:

            Replace whole wheat flour with white flour

Best:

            Add 1 powdered egg to the milk and oil mixture

 Directions:

            Grease 8” square pan. In medium bowl mix dry ingredients.  Whisk oil and milk (and egg) together.  Add to dry ingredients and mix.  Pour into prepared pan, and then set down into pre-heated Dutch oven. Place on top of a foil cooking ring for best results.

  Note:  You can double the recipe; pour directly into Dutch oven.  Be sure you grease the Dutch oven if cooking it this way.  If you line it with foil you will have an easy clean-up.  However, by cooking directly in oven you get a crisper brown bottom and edges, almost crunchy; great stuff.  By adding corn, canned green diced chilies, onions or other vegetables to the batter you can make great variations.  Cold cornbread broken into a bowl with milk and a little sugar or honey takes it over the edge.  Great southern treat!                                                                                                                             



Your guide to emergency cooking in a Dutch oven with food storage...

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Have you ever wondered how you would cook your food storage when there is no gas or electricity for any length of time? There is a real possibility that this could happen. For instance, ice storms that take out power lines for weeks, tornadoes that do the same, earthquakes breaking natural gas and electrical lines, or a virus in the computer system of the power company. Any of these emergencies could happen to us today. Think about it. Theres not always sun to use your solar oven, the barbeque doesnt bake bread very well, and that camp stove is going to run out of fuel if you have to use it for very long. So, what do you use for long-term cooking? Easy, get back to basics. Use what the cooks on those cattle drives, the pioneers crossing the plains, and Lewis and Clark used, the good olde Dutch Oven! And what about fuel? Wood, buffalo chips, etc. are ok, but modern day charcoal briquettes are the best. And, they are easy to store, not dangerous in any way, and if they get wet you just dry them out and use them. OK, if the stores are out of food and everything in the refrigerator and freezer is eaten up or spoiled, what will you eat? Hopefully you have food stored and you know how to fix it. You will have to use your #10 cans of dried or freeze-dried foods if you have some, and those cans or jars of tomatoes, peaches, soup, etc. you have stored in the pantry, basement or garage. Are there any recipes using just this type of food? Yes there are in our book, Don't be afraid of your food storage...just Dutch it!

Below are two recipes from the book:

Dried Fruit Apple Pie

12" Dutch oven, 10" Dutch oven or a pot to cook filling; serves 8-10

24 briquettes: 18 to cook filling, then 8 on bottom and 16 on top; pre-heat for 5 minutes; bake 40 minutes

Good:

1 - Unbaked 9 pie shell, trimmed to edge, and 1 - rolled pie crust for top

3 cups dried fruit: Apricots, apples, raisins, peaches, etc. or combination

2-3 cups water for soaking (soaking fruit 30 minutes will save on cooking time) drain, reserving liquid

1 3/4 cup fruit liquid

cup sugar

2 Tbsp. corn starch or cup flour

1 tsp. cinnamon

Dash of nutmeg

1 Tbsp. shortening or oil

Dash of salt

Directions:

Make pastry. Soak fruit 30 minutes. Drain, reserving liquid. Put fruit and 1 3/4 cup of reserved liquid into Dutch oven or pot on bed of coals and bring to boil, stirring constantly. If using separate pot, support on bricks so pot is not directly on coals. Mix spices with sugar and cornstarch or flour and add to fruit. Stir until dissolved and bubbling. Add fat and salt. Fruit should have thickened. It will thicken more as the baked pie cools. Pour hot mixture into pie shell. Moisten pie around edge with a little water so top will stick better. Cover with top and trim top crust 1 inch from rim of pan. Tuck top crust under bottom crust around edge. Flute edge or use fork to seal edge together. Cut slits in top crust with sharp knife (4-6 slits, 1 inch long). Dampen top crust with a little water and sprinkle on a little sugar if desired. Place pie into clean Dutch oven (pre-heated for 5 minutes) on rods or rolled foil so pie is not directly on bottom of oven. Bake approximately 40-50 minutes. Check after 30 minutes. If top is getting too brown, cover with foil or remove some coals from top of oven. Cook until juices bubble inside slits. Remove and cool.

Better:

Use butter flavored shortening or margarine for fat

Best:

Use real butter for fat

Use fresh fruit and reduce liquid to 1 cup

Note: This fruit pie will blow you away. After you serve it to your family they'll think you bought it at some fancy pastry shop. The texture and flavor is out of this world. No one will believe you made it in a Dutch oven. After you make your first one, try some different fruits. We made apple and also a raisin/apricot. They were both really good! This crust, even though its made with whole wheat, is wonderful. Have fun with this one. Its one of the best surprises in this whole book.