From the Commisary Dept DOM Muster

[Delmonico]

OK, a slight but un-important change in my plans, my wifes fault.  I will not be coming up late on the 27th, but as soon as I can leave on the 28th which should put me there by noon.   We are closing on a house the morning of the 27th and I have a few Honey-do's to do before I load the pick-up.  (She's fine with me leaving, she understands, I wouldn't have minded if she had plans for her hobby that weekend, she has stuff to do anyway before we start moving in.)

I plan to have supper for those who arrive on the 28th, most likely something easy and quick, those cheese steaks on biscuits may be on the menu since they are quick to make after camp is set up.

I am open to ideas for meals, if anyone has requests, the Colonel already asked for the beef and noodles again way last year at the muster.

To make my expenses, $7 a meal will work, I'm much better off than last year, but a head count for meals would help and to send me money for those who want to prepay, for now my mailing adress is still:

Glen Carman
PO Box 21695
Lincoln NE 68542-1695

An offer if anyone wants, that has made folks happy in the past, if you hunt and have shot some sort of critters you don't know how to cook and the wife refuses to cook, if you want to bring it up I would be glad to cook it if you like.  Not needed , but I am happy to cook game, just let me know what you are bringing to put it in my plans, possum will require some sweet taters being brought up and I'm sure a second main dish for those who would rather not try it.  I am game (pun intended) for anything though and I think most everyone is up to trying things.  

As I said, any ideas are welcome for meals, I prefer to stick with period foods, but what could be done will amaze, I hope to have my book done by next muster, it will cover foods one could get in great depth.  I have plenty of ideas, but yours will be gladly considered, I'll even cook things I won't eat like liver.

[TwoWalks Baldridge]

I'll even cook things I won't eat like liver.

Makes me guess that a new name such as "Del Liver Eatin Delmonico", is out.

Hope you enjoy the new abode and get in without too much work.

[Delmonico]

Makes me guess that a new name such as "Del Liver Eatin Delmonico", is out.

Hope you enjoy the new abode and get in without too much work.

Well I do eat it but only in some of the different types brawnswiger braunswiger bronswigar liver sausage.

[Niederlander]

I vote for the beef and noodles and the buscuits and gravy.  Excellent!

[Delmonico]

I vote for the beef and noodles and the buscuits and gravy.  Excellent!

They're in the plans, they still make good sausage up to the store in Sargent I'm guessing?

[River City John]

I like your chicken and rice, too.

[Niederlander]

They're in the plans, they still make good sausage up to the store in Sargent I'm guessing?

I assume they do.  I know they make excellent deer jerky. 

[Delmonico]

I like your chicken and rice, too.

OK, might do that one then.

[Delmonico]

I assume they do.  I know they make excellent deer jerky. 

That's where the sausage came from last year for both the gravy and the meat loaf as well as the hamburger for it.

[Bow View Haymaker]

Contragts on the new home and the book.  I know both can be hard work. 
We are starting the purchase process again now. 

Along with the mentioned dishes some pan fried potatoes like mom used to make would be good. 
I might be able to bring some dried green and red chilis along from Hatch NM and maybe some beef jerky from Pima AZ


and the check is in the mail

[Delmonico]

I like your chicken and rice, too.

Is that the one with the tamater in it?  If so Gopher Grease and I named that dish "Donna's Chicken" since Lone Gunman's lady friend Donna likes it so much.

Contragts on the new home and the book.  I know both can be hard work. 
We are starting the purchase process again now. 

Along with the mentioned dishes some pan fried potatoes like mom used to make would be good. 

Sounds good, that makes a good hearty base for a breakfast.

[River City John]

Is that the one with the tamater in it?  If so Gopher Grease and I named that dish "Donna's Chicken" since Lone Gunman's lady friend Donna likes it so much.

Actually Delmonico, my friend, I'm of the "if it can be added to the pot without causing a spill over, then it becomes part of the recipe"-school of cast iron camp cooking.
Add them 'maters, chopped green onion leaves, slivered almonds . . . whatever the Cookie has lying around.

"Donna's Chicken" so be it. (I miss both of them, wish they would re-kindle their interest and let us enjoy their company once more.)

RCJ

[Delmonico]

As an added thought, if someone or a couple of you have any of those drinking water jugs and have room toss them in.  I'll have mine, and will keep it full of iced tea like last year, if we had an extra one we could put ice and water in it and put it down at the fort and it could be hauled along when you go down to the EE match.  A second extra one could be kept in camp with just water and ice.

Also if anyone has a real large extra ice chest they could bring along I could get and we could keep more ice around when I run into town for an ice run.  I have a couple extra, but I tend to not have room for extra stuff and mine are not real big.

[Pitspitr]

"Donna's Chicken" so be it. (I miss both of them, wish they would re-kindle their interest and let us enjoy their company once more.)

Me too! I ran into LG at the Cornhusker State Games one year at the High Power match but haven't seen him (or heard from him) since.  I've even sent him an invitation by snail-mail but no responce 

[Delmonico]

Me too! I ran into LG at the Cornhusker State Games one year at the High Power match but haven't seen him (or heard from him) since.  I've even sent him an invitation by snail-mail but no responce 

I've got a # in my old phone, just haven't got it transfered.

[Drydock]

Sure did like that Buffalo you had in the pot.

[Delmonico]

Sure did like that Buffalo you had in the pot.

Shaklo brought that last year, I just cooked it.   And yes it was mighty good.

I don't think anyone but Rick saw the 1/4 pound of butter I melted on the top before I put the onion slices on the meat and added the veggies, the onions kept the butter where it should be.



I'm glad coe-lester-all hadn't been invented then.

I'll toss this one out as a possible, we did it at the 2005 Muster and it went over well, remember the brown sugar and the long cooking changes the kraut a lot, I'm not a fan of kraut straight out of the can and heated up, they way most have had it.  Did it last year for a Boy Scout Troop along with a couple other main dishes, the leader made them all try a little, most did not want to try it, most came back for seconds and thirds.

This is how it's in the Pantry, the Archives for Cosie's Corner:

Czech style Pork and Kraut with Tater Dumplings

Amounts are not critical so we'll go basic and you make it to fit your crowd and dutch oven.

Take some pork, roast, steak, chops or such is fine. The roast will just take a bit longer to cook.

Sear the pork in a heavy skillet or DU, add a bit of lard if the meat is real lean. When it is well seared remove and brown 1 or more onions in the drippings.

Replace the meat and add about an inch of water to the pan. Simmer for aprox. 1 hour for steaks and chops, 2 for roast.




Add some caraway seed, salt and black pepper to taste and enough kraut to cover the meat, simmer 1 more hour or so till meat is tender.



Mix 1-3 teaspoons brown sugar and 1/2 teaspoon flour for each 12 oz or so of kraut, mix in enough water to make a thin paste and stir it into the kraut. Return to simmer.

Now while doing this with the meat, boil several peeled potatoes. Let cool and mash or rice. (A potatoe ricer looks like a large garlic press.) Ricing is best. Mix 1/2 and 1/2 mashed potatoes and flour , before mixing add 1 teaspoon of baking powder to each cup of flour or use self-rising flour. Mix 1 beaten egg in for every 2 cups of mix. If needed add a bit of water and roll out by hand, make dumplings 1/2-3/4 around and 3-4 inches long.

Remove the pot from the fire and add the dumplings to the top. Bring to a boil and cover for 15-20 minutes.

[Delmonico]

Another quick thought, does anyone have any known food allergys?  I am very careful about that if anyone has them, having some problems with some allergys I don't want to risk anyone else with anything that can cause problems.

I can tell you for certain there will be nothing containing any Blu Cheese or any other things that contain moldy cheese.  That is one thing I will not cook, or rather can not cook, I won't even touch the stuff with out rubber gloves and a dose of Benadryl before hand.  That stuff is a first cuzzin to the stuff they make penny-cillin out of and my body don't know the differance between them. 

When my Granddaughter lived with us she had to have Amoxicillon, the liquid type you had to keep in the ice box.  I made them put it in a closed canning jar and made them wash the spoon they used when done.  If my wife would have not and I would have washed the spoon not knowing, it would have most likely cost me at least on trip to the ER and maybe more. 

I guess that's the reason I worry about stuff like that, been there, done that and have plenty of T-shirts.

[Pitspitr]

Well, I sure can't remember anything you've ever made in my presence that I didn't like. The kraut, pork roast and dumplings sounds like a plan!  I loved it in Garnett.

[Delmonico]

Well, I sure can't remember anything you've ever made in my presence that I didn't like. The kraut, pork roast and dumplings sounds like a plan!  I loved it in Garnett.

That seems to be the way with that dish, Gopher Grease used to call it my "I hate sourkraut, can I have thirds please dish."   We'll let this one ride a bit, if we get no big protests it's a go for Friday or Sat supper.

Posted on a dog forum, got an E-Mail from a friend wodering if I'd ever tried it with boneless chicken breasts instead.  No I hadn't but I've ate it with duck, the lady that taught me to make it also made it with duck.  With duck it makes a good way to cook the lesser type wild ducks that many don't bother with such as Bluebills and Shovelers.

I now have a Jewish friend in KC whose family thinks they need the chicken version about once a week.