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!

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

                        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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Here are two recipes from the book: