Arkansas Outdoors

Basque Bread

Fri, 26 Feb 2010 13:42:04 -0600

3 cups very hot water
1/2 cup butter
1/2 cup sugar
2 1/2 tsp. salt
2 packages yeast
9 1/2 cups War Eagle unbleached bread flour
Vegetable oil for oiling pan

Use 10-inch heavy cast iron kitchen or Dutch oven. Oil very well the inside of pot and inside of lid with vegetable oil. Cut circle of parchment paper or foil to fit inside bottom of pot. Oil paper as well.

In a bowl, combine hot water, butter, sugar and salt. Stir until butter melts: let cool to luke warm (110-115 degrees). Stir in yeast, cover and set in a warm place until bubbly, about 15 minutes.

Add 5 cups flour and beat with a heavy-duty mixer or wooden spoon to form a thick batter. With a spoon, stir in enough of the remaining flour (about 3 1/2 cups) to form stiff dough. Turn the dough out onto a floured board and knead until smooth, about 10 minutes, adding flour as needed to prevent sticking. Form into a ball and place in a greased bowl, cover and let rise in a warm place until doubled in size, about 1 1/2 hours. Punch down the dough and knead on a floured board to form a smooth ball. Place in greased oven and place greased lid on oven. Let rise in warm place until the dough pushes up the lid by about 1/2 inch (about 1 hour).

Preheat oven to 375. Bake, covered with the lid, for 12 minutes. Remove lid and bake another 30 to 35 minutes until loaf is golden brown and sounds hollow when tapped. Remove from the oven and turn loaf out onto rack to cool. You will need a helper. Let cool before slicing.

Arkansas Duck Dressing and Cranberry Salsa

Tue, 29 Dec 2009 14:53:53 -0600

3 ducks, preferably mallards

1 large onion, quartered

1 apple, quartered

2 carrots, sliced

4 stalks celery, sliced

1 tbsp. salt

1 tsp. pepper

1 bay leaf

Mix above ingredients in large stock pot. Bring to boil, lower heat and cook 1 to 2 hours until ducks is tender. Remove from liquid, allow to cool and de-bone duck. Cut into chunks and set aside. Strain both in stockpot and set aside.

1 pan favorite cornbread

6 slices whole grain sandwich bread

1 large onion, chopped

3 eggs, boiled and chopped

3 stalks celery, chopped

1 apple, chopped

1 tsp. thyme

salt, pepper, and rubbed sage to taste

In large bowl or dishpan, crumble cornbread and sandwich bread. Add remaining ingredients and mix very well. Add duck. Gradually add broth from duck and mix well until very, very moist but not soupy.

Pour into one large, two medium or three small baking pans. Cook at 400 degrees until golden brown.

Smiley Bars

Tue, 29 Dec 2009 14:53:52 -0600

1 stick butter, melted

1 cup graham cracker crumbs

1 small can sweetened coconut

1/2 cup butterscotch chips

1/2 cup chocolate chips

1/2 cup toffee pieces

1 cup pecans, chopped

1 can sweetened condensed milk

Pour melted butter into a 13x9 pan and add graham cracker crumbs over butter. Sprinkle coconut and add butterscotch chips, chocolate chips, toffee pieces and pecans. Drizzle sweetened condensed milk evenly over ingredients. Bake in a 350 degree oven for 30 minutes.

Panhandler's Spaghetti / Doc McCoy's Famous Peach Cobbler

Tue, 29 Dec 2009 14:53:23 -0600

1 lbs. ground chuck
1 onion, chopped
1 green pepper, chopped
1 can whole kernel corn
1 (28 oz.) can diced tomatoes
1 can sliced mushrooms
1 (10 oz.) package spaghetti
4 beef bouillon cubes
1 tsp. Italian seasoning
1 (8 oz.) package grated Cheddar cheese
Salt and pepper to taste.

Spray Dutch oven with vegetable spray.Add 2 tablespoons oil.Brown meat.Add onions and peppers and cook until soft.Add remaining ingredients, reserving one cup of cheese until later.DO NOT COOK SPAGHETTI.Break spaghetti and put in oven dry.Put lid on oven and place coals underneath and on top.Cook at 350-degrees for 30 minutes.Check for doneness.Add remaining cheese on top of spaghetti.Replace lid to melt cheese.Serve.

Doc McCoy's Famous Peach Cobbler

2 (28 oz.) cans peaches in heavy syrup
1 butter recipe yellow cake mix
1 stick butter or margarine

Spray No. 14 cast-iron Dutch oven with nonstick spray.Pour peaches into Dutch oven.Sprinkle dry cake mix over peaches.Do not stir.Slice stick of butter and place slices evenly on top of cake mix.Sprinkle peach schnapps over butter, if desired.Place coals on top of Dutch oven.Bake 30 to 45 minutes.Place a few coals under Dutch oven the last 20 minutes of baking.

For conventional ovens, bake in a 350-degree oven for 45 minutes.For either method, bake until cobbler is bubbly and golden brown.

Loaded Baked Potato Salad

Tue, 29 Dec 2009 14:53:13 -0600

4 lb. baking potatoes
1 lb. bacon, diced, cooked and drained
2 cups grated cheese
1� cups sour cream
� stick butter, softened
� cup red onion, finely chopped
� cup fresh chives, chopped
Salt & pepper to taste

Scrub and bake potatoes in a 400-degree oven about one hour or until done.� Remove from oven and let cool.� Meanwhile, cook bacon and drain on paper towel.� In large bowl, cube potatoes and mix in remaining ingredients.� Stir gently as not to break up the potatoes.� Serve at room temperature or cold.� Great camping recipe as no mayonnaise to worry about spoiling.

Wild Turkey Satay

Tue, 29 Dec 2009 14:53:07 -0600

1 lb. turkey breast
3 Tbsp. satay seasoning
� cup soy sauce
� cup peanut oil
3 Tbsp. rice vinegar
1 Tbsp. water

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Cut turkey into 1 inch cubes.� Set aside.� Mix remaining ingredients in bowl.� Add turkey cubes.� Toss to coat cubes and place in refrigerator to marinate 2 to 4 hours. �

Place wooden skewers in water to soak.��

While charcoal or gill is heating, place 5-6 pieces of turkey on each skewer.� Place skewers on grill and cook until brown and turn to cook other side. ��

Serve with dipping sauce.��

Dipping sauce

� cup natural peanut butter
2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. sugar
� tsp. chili powder
� tsp. garlic powder
� tsp. crushed red pepper
Juice of 1 lime

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Whisk together ingredients.� May be made one day ahead to blend flavors.��

Chicken and Olive Stuffed French Bread

Tue, 29 Dec 2009 14:52:58 -0600

1 stick butter, divided and at room temperature
1 medium onion, chopped
4 cloves garlic, minced
2 cups roasted chicken, cubed
1 6 oz. can black olives, drained
1 6 oz. jar pimento stuffed green olives
3 cups Monterey Jack cheese, grated
cup mayonnaise
tsp. oregano
tsp. salt
tsp. black pepper
1 large loaf French bread

Melt two tablespoons butter in skillet. Add onions and garlic and cook until soft. Remove from heat and let cool. Coarsely chop olives. Mix chicken, olives, cheese, mayonnaise, oregano, salt, black pepper, and remaining butter in bowl. Add onion and garlic mixture. Mix well and set aside. Slice top off French bread and remove some of the inside of the loaf. Fill loaf with chicken-olive mixture. Bake in a preheated 325-degree oven for 25-30 minutes until cheese is melted.

Can be cooked in #16 Dutch oven at 325-degrees using 19 briquettes on top and 5 on bottom.

Great and easy camp recipe for a delicious meal when served with a salad.

Elam Boys Fresh Homemade Salsa

Tue, 29 Dec 2009 14:52:42 -0600

20-25 Roma tomatoes
1 large onion
2 to 3 Jalapeno peppers
3 to 4 cloves garlic
� bunch, cilantro leaves
3 limes, juiced
2 Tbsp. sugar
1 Tbsp. salt

Chop first four ingredients in food chopper. Place in large bowl. Coarsely hand-chop cilantro leaves and add to bowl. Add remaining ingredients and mix well. Serve with favorite tortilla chips.

Coot-a-licious Stew

Tue, 29 Dec 2009 14:52:37 -0600

8 coot breast, cut into chunks
4 slices bacon, diced
� cup seasoned flour
1 large onion, chopped
4 cloves garlic, minced
1 15 oz. can whole tomatoes
� lb. package baby carrots
1 Tbsp. salt
1 tsp. coarse ground black pepper
1 bay leaf
1 quart beef broth
1 tsp. dried basil

Cook bacon in large, heavy deep kettle. Remove and set aside. Dredge coot breast in flour seasoned with salt, pepper and garlic powder. Cook in bacon fat until lightly brown. Remove and set aside with bacon. Add onion to kettle and cook till soft. Add garlic and remaining ingredients and stir well. Add coot and bacon, cover, bring to a boil, reduce heat and simmer about one hour or until coot is tender.

Serve over rice or noodles.

Striper Boil

Tue, 29 Dec 2009 14:52:22 -0600

Striper filets
Corn on cob niblets
Potatoes, chunked
Onions, quartered
Shrimp & crab boil
Melted butter, seasoned with salt and pepper
Lemon slices

Cut striper filets into chunks and set aside. In a large kettle, bring water to boil. When boiling, add favorite shrimp and crab boil. Add potatoes and boil el dente. Add corn and frozen onions and bring back to boil. Add striper, remove from heat, cover and let steep about 10 minutes or until fish is cooked.

Place items on serving plate and drizzle with butter and lemon.

*Recipe compliments of Jerry Blake