Vegetables

Bert’s Dutch Oven Dino Spuds

1/2 lb bacon, cut in 1 to 2 inch pieces

6 to 10 brown potatoes, sliced

Lemon pepper

Powdered or diced garlic

Salt and pepper

6 to 8 oz water

1 large yellow onion, sliced or chunked

1 lb cheddar or other cheese, sliced or shredded

Heat 24 briquettes. When gray, spread coals. Brown bacon in a 12-inch Dutch oven. Remove bacon and some of the grease. Place sliced potatoes in Dutch oven. Add lemon pepper, powdered or diced garlic, salt and pepper to taste. Place 12 coals under oven, cover and place 10-12 coals on the top. Heat about 40 minutes. After first 10 minutes, remove cover, stir and add 6 ounces of water. Stir every 10 minutes. Add more water if needed to prevent drying. After 40 minutes stir in onions and bacon. Add more spices as needed, and spread cheese on top. Cover and cook another 10-15 minutes. Remove from heat and serve.

This dish was used at the Region 4, Regional Leadership Team Meeting and the potluck at Flaming Gorge National Recreation Area celebrating Dale Bosworth’s selection as Region 1, Regional Forester. I was supervisor of the Ashley National Forest at the time.

Bert Kulesza, Region 4, Regional Office, Utah

Fact

Bones Balch remembered one year on the Targhee National Forest after the dog races, when he and Lem Steele took Bill Trude’s dog team to clean off some cabins in Hallie Park and Shotgun. He wrote, “Without any broken trail, the dogs could hardly pull our outfit, so I played lead dog. Going over Green Canyon Pass there was a crust, and they couldn’t even hold the sleigh from backing up. I couldn’t either. So I got down on all fours and I and the dogs pulled and Lem pushed until we made it. Boy, what fun in those days!”

Old Timers News, Intermountain Region, June 1968

Pan Fried Taters

Grease

8 to 10 potatoes (sliced thick and long)

1 large onion (chopped)

Salt and pepper

Place Dutch oven over open flame, heat grease until very hot. Drop in potatoes, onion, salt and pepper. Keep potatoes turned every so often. Fry until light brown.

Terri Vining, Region 8, Ozark-St. Francis National Forests, Arkansas

Campground at Shasta Lake, Shasta National Forest, California, August 1953. Top: Ottily Bayer, bottom: Mahon Bayer; daughters of Mr. and Mrs. Otto Bayer, Costa Mesa, California. (Photo by Jack Rottier)

Dutch Oven Potatoes

1 lb bacon

6 large onions, sliced

10 lbs potatoes, sliced

Water

Fry bacon in large 14-inch Dutch oven that has been heated over cooking fire coals. Remove part of the bacon grease. Add the onions and potatoes and approximately 1 cup water. Cover and continue to cook, stirring occasionally and adding enough water to just keep moist, not soggy. Cook until vegetables are tender. These are also good with about 6 tomatoes cut up and added the last few minutes of cooking time. Also good with grated cheese added to the tomatoes.

Bessie Perkins, Region 4, Dixie National Forest, retiree

Rangers Mellintin, Cotton, and Mrs. Mellintin mounted to make the trip to a planting site at San Juan, Utah.

Dutch Oven Spuds

5 lbs of Idaho red potatoes, sliced

1 medium onion, sliced

1 lb bacon, partially cooked and sliced into 1-inch strips

Salt and pepper

Place a layer of bacon in the bottom of a 12-inch Dutch oven, then layer onions and spuds, salt and pepper to taste. Repeat layering to the top. Put a little water in over the spuds then put the lid on and place 8 briquettes under and 15 briquettes on top. Cook for 45 minutes. DO NOT OPEN AND DO NOT STIR during 45 minutes. Open and check spuds for doneness. Smell and clear appearance of spuds will tell you they are done. At this point you can put grated cheese and sour cream on top and melt for a few minutes. (Optional, put in sliced green peppers with the onions.)

Marian Jacklin, Region 4, Dixie National Forest, Utah

Talkin’ Scales

A cowboy and his banker met one day last week I’m told,

To talk about a loan until he got his calf-crop sold,

‘They got their business done alright, with very little fuss,

And then the banker had another item to discuss.

The banker said, “I note, my friend, you’re skinny as a rail,

And you can see my portly form, I always seem to fail

To stick to any diet or to work out at the gym,

I’d like to know your secret, how you manage to say slim.

The cowboy said, “It ain’t too hard to keep from gettin’ plump,

A saddle, not a swivel chair is where I sit my rump,

And ‘stead of punchin’ keys on a computer every day,

I’m punchin’ down and flankin’ calves and buckin’ bales of hay,

And rather than a three-martini lunch each afternoon,

I chew a hard-tack biscuit and I’m finished pretty soon.”

The banker said, “I think I’d like to emulate your style,

I’ll walk to work instead of drive, and it’s about mile,

At noontime I’ll go for a jog, though likely not too far,

And swap my three-martini lunch for one granola bar,

My secretary can assist, and I know just the way,

I’ll chase her ‘round the office carpet several times a day!”

“That’s fine,” the cowboy told him, “but there’s one more thing, my friend,

Go get yourself a set of scales, hop on ‘em now and then,

To check yer progress losin’ weight if you want to begin

To slim yourself a little bit, reduce that big rear end,

And shed that hefty gut of yours, and lose a bunch of pounds,

It’s worth it, man, although it may be tougher than it sounds.”

The banker said, “It happens that I purchased yesterday

A brand-new set of talking scales to see how much I weigh,

My old scales had a dial down there, with numbers dim and small,

But with my belly hanging out I couldn’t see at all,

So I bought their new modern ones that speak so I can hear

Exactly what I weigh, I guess, at least it’s pretty near.”

“Let’s try ‘em out,” the cowboy said, “I never in my days

Heard of a scale that talks to me and tells me what I weigh,”

He pulled his boots off, stepped aboard, and a pleasant voice did say,

“One hundred fifty-seven pounds is how much that you weigh.”

“You hop on now,” the cowboy said, “and let’s see where you stand,

As you start your new diet and your exercizin’ plan.”

The banker did: the scale said, with a sputter and a cough,

“I think we’ve got a problem, all but one of you get off!”

Stan Tixier, Region 4, retired Regional Forester, from A Better Lookin’ Horse www.cowboypoetry.com/stantixier.htm

Hint

Robert G. Elliott and Turk Oliver manned the Pot Mountain Lookout on the Clearwater National Forest, 1924. After spending many hours in the field dealing with fires, they met up with each other on the trail back to the lookout. Normally able to walk close to four miles an hour, they were going up the mountain at a slow pace due to hunger and being dead tired. About half way up the mountain Turk saw an old rooster grouse walking across the trail. Turk made a beautiful head shot and Elliott offered to pick him and clean him. Turk said his frying pan still had bacon grease in it from a couple days earlier and he still had some bannock flour left. Elliott said, “Pretty soon we had fried grouse and bannock biscuits right in the trail and no meal ever tasted better. The old rooster was as tough as his years deserved, but man, was he good.”

Early Days in the Forest Service, Northern Region, Volume 4

Fact

The Lochsa River Fire of 1929 was documented by Elers Koch in Early Days in the Forest Service, Volume I, Northern Region. Fire camp conditions were vividly described in the following paragraph:

“We were short on beds that night and the best I could find was a spare canvas fly to roll up in. I was at any rate glad to get back on the river where I could get a decent wash. I had been on the fire for fourteen days with no baggage save a towel and a pair of socks, and was indescribably filthy with the dust and sweat of the fire line. A fire camp is no place for a fastidious man. One learns to gladly tuck under one’s chin the more or less dubious blankets a half dozen fire fighters may have slept in, to drink out of a common cup or water bag with fifty men on the fire line, and to let the flunkeys slop great dipperfuls of food onto a tin plate with more than a little suspicion of grease on it and to devour it with appetite.”

Grilled Parmesan Potatoes

Medium potatoes, unpeeled, 1 per person

Butter or margarine

Dash each of salt, pepper, and garlic powder

Parmesan cheese

Wash and slice potatoes. Place potatoes on a piece of foil with 3-4 slices of butter, salt, pepper, garlic powder, and generous amount of Parmesan cheese. Fold foil at top and end to seal contents. Cook on grill or in campfire for 20-30 minutes, or until tender. They cook faster on the hot coals of a campfire.

Lisa Neamon-Wilson, Region 8, Land Between the Lakes National Recreation Area, Kentucky

Dutch Oven Spuds

1/4 c cooking oil

10 lbs Idaho potatoes

5 lbs white or yellow onions

1/4 c garlic powder

2 Tbsp chili powder

4 envelopes dry onion soup mix

Salt as needed

Pepper as desired

4 large bell peppers

Put oil in deep 14-inch Dutch oven and cover entire inside of pot. Scrub potatoes and cut off any bad spots, cut in half and slice without peeling. Remove outer layer from onions, cut in half and slice. Mix in garlic powder, chili powder, onion soup mix, salt, and pepper. Remove seed core from bell peppers, slice and dice. Mix well and cook over bed of hot charcoal, covering Dutch oven lid with charcoal as well. Stir about every 20 minutes, reaching to bottom of pot. Cook for about 1-1/2 hours or until done, whichever comes first. Serves about 30 people, depending on how hungry.

Stan Tixier, Region 4, retiree

Campers on Yankee Fork near Silver Creek, Challis National Forest, Idaho, 1939.

Parmesan Mashed Potatoes

Make mashed potatoes the way you usually make them on a camping trip — either from scratch or using instant potatoes.

Add:

1/2 c sour cream

1/2 c Parmesan cheese

1/2 tsp ground black pepper

Stir the sour cream and Parmesan cheese into the potatoes until well blended and serve immediately.

Jean McNeill, Region 5, California

Camping at Bird Lake Campground on the south side of Mount Adams, Gifford Pinchot National Forest, Washington, August 1949. (Photo by Leland J. Prater)

Hint: Batteries and Steel Wool Fire Starter

An easy and dramatic way to start a fire is to use two flashlight batteries and a strip of grade 00 or finer steel wool. Cut or stretch a piece or steel wool to about 8 inches in length. Align two good flashlight batteries on top of each other in an upright position (as if they were placed inside a flashlight). Hold one end of the steel wool strip against the bottom of the lower battery. Carefully rub the other end of the steel wool across the “nub” of the upper battery. As soon as the steel wool sparks, place it on tinder or other burnable material and slowly blow on it. As you blow, the flame will grow more intense. This method works very well for starting a fire in windy areas. For safety reasons, always pack the steel wool and batteries in separate containers.

Dian Thomas, from Recipes for Roughing It Easy

Hint: Batteries and Steel Wool Fire Starter

Wasatch National Forest, Utah, 1930.

Dutch Oven Beans

Soak 2 c pinto beans for 24 hours; drain and rinse

Into a 10-inch Dutch oven put the following:

2 c soaked beans

2 onions, chopped

7 cloves garlic, crushed

2 Tbsp crushed red chili

1 small can diced green chilies or 3 fresh roasted and diced chilies

1 ham hock

1/2 tsp salt

1 tsp pepper

Cover with water. Put lid on tightly. Cook in 300˚ oven for 6 to 8 hours. Add more water as needed. When beans are soft, mash 3-4 times and add 1/8 cup brown sugar. Return to oven to continue cooking.

Hugh Thompson, Region 4, retiree

Fact

Lyle Watts reported on the Forest Service Golden Anniversary dinner held at the Statler Hotel in Washington, D.C., on February 4, 1955. He described the candle-lighting ceremony, titled “The Blazed Trail” as follows:

“Bill Bergoffen narrated the progress for each of the five decades of past history of the Forest Service. At the proper point in the narration for each decade, one of the five candles on the standard was lighted. Mrs. Pinchot lighted the first candle, Ralph Hosmer the second, Earl Clapp the third, Lyle Watts the fourth, and Chief McArdle the fifth. A forestry school student dressed in field clothes lighted the candle to show the way for the next 50 years. It really was an impressive drama.”

Old Timers News, Intermountain Region, July 1955

Baked Beans

2 large cans of Bush’s brand baked beans, vegetarian style

1 c brown sugar

1/2 c catsup

1/4 c yellow prepared mustard

1 c sliced green peppers

1 medium sliced onion

Pour all the ingredients into a 12-inch Dutch oven and stir together. Put 8 briquettes under and 15 briquettes over. Cook for 15 minutes. Remove the bottom coals and simmer with the top coals only.

Marian Jacklin, Region 4, Dixie National Forest, Utah

Gale Taylor, St. Ignace, Michigan, seeing if the coffee has started to boil. Brevort Lake Camp and Picnic Ground, Region 9, Marquette National Forest, Moren Ranger District, Michigan, July 1939.

Six Bean Casserole

1/2 lb bacon, diced

1/2 lb spicy Italian sausage, sliced

1/2 lb pepperoni, sliced

1/2 lb smoked kielbasa, sliced

1-1/2 c spicy barbecue sauce

1 can tomato soup

3 oz tomato paste

1/2 c brown sugar

1 (16-oz) can pork and beans (undrained)

1 (16-oz) can red kidney beans (undrained)

1 (16-oz) can hot chili beans (undrained)

1 (16-oz) can white kidney beans (drained)

1 (16-oz) can lima beans (drained)

1 (16-oz) can black beans (drained)

Fry bacon in Dutch oven until barely crisp. Add remaining ingredients. Simmer over coals until thoroughly warmed and flavors are well blended, approximately 30 minutes to 1 hour.

Susan McDaniel, Region 4, Regional Office, Utah

Fact

Carl A. Weholt’s memories from 1911 were recounted by Loyd Rupe and described harsh conditions in the Northern Region’s Bitterroots. Both Weholt and Rupe were part of a crew assigned to open trails in the Elk Summit area and it “took rugged men to challenge the many traps that nature had set for those who pioneered its remote uncharted areas.”

“The memory of wild game, fool hens, grouse, mosquitoes, blowflies, the sour dough jug that exploded in the middle of a pack, wonderful scenery, and comradeship, stuck with the men the rest of their lives.”

Early Days in the Forest Service, Volume 4, Northern Region

Zigzag River, Umpqua National Forest, Oregon.

Bean Hole Beans

The art of cooking in a hole in the ground was used for hundreds of years by New England Native American tribes. This method was adopted by the northeastern logging industry as a way of cooking large quantities of beans for the woods’ crews. Today, bean hole beans are still a popular northeastern tradition.

The ideal pot is a cast-iron kettle with lid or a Dutch oven. I use a #14 Dutch oven.

Dig a hole in the ground large enough to hold the pot with 2 or 3 inches of clearance on all sides, and at least 6 inches of clearance on top.
Build a fire in the hole with dry firewood and let it burn down to embers and ash while preparing the beans.
Parboil 2 quarts of dry beans (yellow eye or great northern work well) for 1 hour or until skins wrinkle. Drain off the liquid.
Slice 1 or 2 large onions and place in pot.
Pour in the beans.
Add several large slabs of salt pork or 1/4 to 1/2 pound of bacon.
Add 3/4 cup of molasses.
Add 1/4 to 1/2 cup of brown sugar or maple syrup.
Add enough water to cover the beans — 8 to 10 cups.
When fire has burned down, shovel out enough embers for the pot, and place the pot in the hole.
Ensure the lid is secure — if lid fits loosely, place a wet dish towel on top of uncovered pot and push lid down securely over towel.
Place embers around sides and on top of the pot. You may also cover these with dirt you removed from the hole you dug.
Cook for approximately 6 hours for delicious beans. Check beans periodically to ensure they haven’t boiled dry, and add water as necessary.

If you dig the hole in an appropriate place, you can continue to use it for outdoor cooking. A truck rim works well for an expedient hole.

Gary C. Miner, Region 9, White Mountain National Forest, Ammonoosuc-Pemigewasset Ranger District, New Hampshire

Longhorn Beans

1 lb bacon

2 (16-oz) cans pork and beans

1/2 c yellow onions, cut in pieces

Sauce:

1 Tbsp vinegar

1/2 tsp prepared mustard

1 tsp black molasses

2-1/2 Tbsp hickory barbecue sauce

1/2 c brown sugar

1/4 tsp crushed red pepper

Cook bacon until crisp. Pour off excess fat. Break bacon into small pieces and return to Dutch oven. Add beans and onions to bacon. Mix sauce ingredients thoroughly in a bowl. Add sauce mix to Dutch oven and stir well. Cook for 35 minutes (10 briquettes on bottom, 12 on top). Stir once at 15 minutes. Rotate on coals at least once. Serve when beans are boiling well. Do not fill oven too near the top, as it will boil over easily.

Lee Whitmill, Geospatial Services Technology Center, Utah

Campers at Boiling Spring Campground, Cleveland National Forest, California. (Photo by Hutchinson)

Basque Green Beans

2 Tbsp olive oil

1 medium onion, chopped fine

1 clove garlic, sliced fine

2 (14-1/2-oz) cans green beans drained or 4-1/2 c fresh green beans

3 medium tomatoes, peeled and chopped or 1 (14-1/2-oz) can tomatoes, peeled and diced

1/4 c snipped fresh parsley -or- toss in 1/2 tsp dried parsley leaves

1 tsp sugar

1 tsp salt

1/2 tsp dried basil leaves

1/8 tsp pepper

1/8 c grated Parmesan cheese

Put olive oil in 12-inch Dutch oven and place on 10-12 charcoal briquettes. Cook and stir onion and garlic in oil; add remaining ingredients except cheese. Remove some of the charcoal and simmer over low heat 15-20 min. Must bring to a boil, but do not overcook. Remove from heat, sprinkle with small amount of Parmesan cheese and let sit with lid on for 5 minutes before serving. Do not stir after sprinkling cheese on top. Serves 6 to 8 people.

Thomas M. Collins, Region 4, retiree

Trailer use in campground, Medicine Bow National Forest, Wyoming, 1937. (Photo by John W. Spencer)

Campsite Lima Beans

1/2 onion, chopped

1 Tbsp butter or margarine

2 (1-lb) cans lima beans, drained

1 small jar diced red pimento

1 c sour cream

Sauté onion in butter. When transparent, add lima beans and heat. When beans are hot, add pimento and sour cream and cook until heated through. Don’t boil, as the sour cream will curdle.

Excellent served with ham the first night out.

Jean McNeill, Region 5, California

Stove at outdoor association camp, Big Cottonwood Canyon, Wasatch National Forest, Utah, circa 1940.

Onions and Mushrooms

2 large onions, sliced and separated into rings

1 lb portobello mushrooms, sliced

1/4 c (1/2 stick) butter or margarine

1 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

Cut an 18-inch piece of heavy-duty aluminum foil into 4 squares. Place divided onion slices onto squares; place mushroom slices on top of onions. Dot each package with 1 tablespoon butter, and sprinkle with garlic powder, salt, and pepper. Fold aluminum foil, sealing edges. Cook on a grill over a bed of hot coals for 10-15 minutes on each side.

Dian Thomas, from Recipes for Roughing It Easy

Fact

A timber sale on what is now Glacier National Park was the first winter assignment for R. L. Wiesner in 1909. He wrote,

“There was a ranger who was on furlough throughout the winter staying at the station here and I batched with him during my assignment on this sale. Generally speaking, we got along fine. There was some difference, however, in our ideas on the handling of the sourdough jar. He didn’t believe it should ever be cleaned out. He said the ‘green’ that formed around the edges wouldn’t hurt anyone. He also objected to dumping out the tea grounds because it took too much tea for the next brew if there were no old grounds to start with, and I was advised not to wash the frying pans as washing wore them out. He said he had used them for twenty years without washing them. I had no reason to doubt this statement.”

Early Days in the Forest Service, Volume 1, Northern Region

Champagne Stuffed Mushrooms

20 medium fresh mushrooms

2 Tbsp butter or margarine

4 green onions or scallions, chopped

3 Tbsp chopped walnuts, crushed

1/4 tsp garlic salt

1 Tbsp parsley flakes

5 Tbsp butter or margarine, softened

1/4 tsp salt

1/8 tsp pepper

3/4 c champagne or white (or blush) wine

Parmesan cheese

Wash mushrooms and remove stems. Chop the mushroom stems into small pieces. In a small Dutch oven (10-inch) melt 2 tablespoons butter and sauté the stems. Halfway through cooking the stems, add the chopped onions. Once mushroom stems and onions are lightly cooked, remove from heat. In a small bowl, combine cooked stems and onions with the walnuts, garlic salt, parsley flakes, remaining butter, salt, and pepper. Mix thoroughly and then stuff each mushroom with the mixture. Arrange the stuffed mushrooms in the bottom of the small 10-inch Dutch oven, and add champagne or wine to the bottom. Cover and bake for approximately 30-40 minutes. Do not let the liquid boil away in the bottom of the Dutch oven. In the last 5 minutes of cooking, liberally sprinkle the tops of the mushrooms with Parmesan cheese and cover once again.

Bill LeVere, Region 4, Regional Office, Utah

Fact

William Morris remembered the Northern Region fires of 1910 and told of the following event, which occurred early in the season.

“We had been out of bread for some days and the packer had promised to relieve the situation on his next trip. Bread of some kind is essential to the happiness of camp life. We all were looking forward to the packer’s coming. He finally arrived but reported that the pack horse carrying the bread had slipped off the trail on a steep rocky hillside, had rolled over a couple of times and the bread had scattered in all directions. The packer was able to get the horses on the trail again but had not stopped to retrieve the bread for fear he would lose track of the horses. Morris immediately set out to find the bread for the hungry workers.

“The loaves were scattered over more than an eighth of a mile and the hill was very steep. I had picked up possibly twenty loaves and was about to leave when I decided I would climb a tree and take a careful look around. Something caught my eye a way down the hill. I went down to it, and there was one of the boxes that had been packed on the pack horse. All around this box were scattered loaves of bread and I believe I must have picked up a dozen more at this place. This was quite a find, and I returned to camp with a bulging pack sack and rather proud of my ability to secure bread in the wilderness.”

Early Days in the Forest Service, Volume I, Northern Region

Batter Fried Eggplant

1 c flour

1 egg

1 tsp salt

Optional:

1 medium eggplant, cut in 1/4-inch slices

1/4 c oil

Mix flour, egg, spices and milk or beer. Dip eggplant slices in mixture and fry in oil until brown on both sides. Drain on paper towels and salt to taste.

Richa Wilson, Region 4, Regional Office, Utah

Campers on Belt Creek, Lewis and Clark National Forest, Montana, August, 1922. (Photo by K. D. Swan)

Grilled Squash

1 medium zucchini squash

2 small yellow squash

Salt and pepper

Garlic powder

Butter

Wash and prepare squash to cook on grill, cutting out any bad spots. Cut squash in long spears rather than slices. Place in the center of a piece of aluminum foil large enough to roll shut around the squash. Sprinkle with a small amount of salt, pepper, and garlic powder. Cut 2 to 3 slices of butter from a stick of butter and place on top of squash. Roll aluminum foil shut in the center and then on the ends. Place on grill or on the hot coals in your campfire and cook for approximately 10-15 minutes, or until tender. This will cook faster on the hot coals.

Lisa Neamon-Wilson, Region 8, Land Between the Lakes National Recreation Area, Kentucky

William Deshler and his wife Ethel, on Bridger Primitive Trail ride, Bridger National Forest, Wyoming, July 1959. (Photo by Clint Davis)

Fact

Elsie Godden, a country school teacher from Wisconsin, married her forest ranger (Floyd) in December 1928 and began a whole new life on the Lemhi National Forest in Idaho.

“Our home was a charming, old log ranger station with a wood stove and an old-fashioned heater in the living room. We carried our water from the creek.”

“Floyd was a self-made man who could do almost anything. What he didn’t know how to do, he tried anyway. I suspect, that in the first year, he was trying me out to see if I was worth keeping. A ranger has many jobs. Since we were alone, I was called on to assist in all projects. When Floyd decided to raise a flag pole, I had to help balance it while he secured it safely. The garage was in the wrong place, so my job was to sit on the pry log while he got it ready to move. When the road needed dragging, I sat on the stone boat for extra weight. I weighed 105 pounds. Finally, I told Floyd he should have married a heavyweight, since he needed one so often.

“When spring came, we took to the hills, riding the range, counting cattle, checking salt licks, and seeing that the cattle were grazing in the right place. We had our pack horse to carry our tent, sleeping bag, supplies and oats for the horses. Since a ranger feels that his horse is almost more valuable than his wife, we couldn’t take many clean clothes. And in ten days, we got rather grubby. We packed our eggs in the oats to keep them from breaking. We lived on bacon, ham, eggs, fried potatoes, and a few cans of food. We rode all day and made camp each night before dark. We watched for fires, visited sheepherders, ate with road crews, and sometimes were lucky enough to stop at a ranch at dinner time. How I enjoyed those meals and visiting with the women.

“The ranger was a respected man in the community. The ranchers came to him with many problems. They didn’t always trust each other, so when they sold a stack of hay they asked him to measure it. They also had him measure wood. I still have the formulas for hay and wood measurements in my cookbook.”

Old Timers News, Intermountain Region, October 1970

Baked Corn - Dutch Oven Style

7 to 8 slices bacon, sliced in quarters

1 large onion, chopped

1 medium to large green pepper, chopped

1 medium to large red pepper, chopped

4 eggs, beaten

2 (15-oz) cans creamed corn

1/2 to 3/4 c cheddar cheese, grated (optional)

1 Tbsp parsley flakes (optional)

(Temp.: Equivalent of about 350˚ to 375˚)

In a medium (10-inch) Dutch oven, fry bacon until crisp. Remove bacon, let dry on paper towels, and crumble into small bits. Add chopped onion and peppers to hot bacon grease in the Dutch oven and cook until tender. While onion and peppers are cooking, beat eggs in a large bowl and add canned corn, bread crumbs, sugar, salt, pepper, and bacon bits. Once onion and peppers are tender, pour the corn mixture into the Dutch oven and stir. Sprinkle top with paprika and bake for 45 minutes, or bake for 45 minutes and sprinkle with grated cheese and parsley flakes the last 5 minutes of cooking. Be careful not to overcook on the bottom.

Bill LeVere, Region 4, Regional Office, Utah