Smoke Signals

Jan/Feb 2012

 Cookie Has Recipes

MARK HATFIELD
On-Line Journal Editor

Secretary-Treasurer

NOTE

I'm Mark Hatfield, relatively new to buckskinning when compared toothers. I spend time helping at the San Juan Bautista State Park doings. The Mission and Park are host to thousands of school kids annually. Several of us spend four days demonstrating the skills that our predecessor needed to flourish in the wilderness such as, setting beaver traps under water and why, loading and firing muzzle loading guns, and starting fire with flint and steel or a burning glass. In addition to this we the "Three Pines Group" do living history the first Saturday of every month at the San Juan Bautista State Historic Park. In the month of October we do The Boy Scout PAC Sky Rendezvous near Bolder Creek California where I teach primitive cookin' to the scouts. This is what I love to do "Cookin' over an open fire", whether using a dutch oven or more primitive methods such as a green stick grill or flat rock, it's all fun.

Mark Hatfield                 

NAF #117 Woodsman

Serves 6  

The Chicken Broth

4-5 pound whole chicken cut in 8 or more pieces

2 carrots sliced thin

2 stalks of celery sliced fine including leaves

1 large onion finely chopped

1 ½ teaspoons thyme crumbled if leafs

½ teaspoon Rosemary crumbled if leafs

2 teaspoons salt

Bring to a boil, lower to a simmer

The Dough

2 cups of flour

3 teaspoons of Baking powder

1 teaspoon of salt

2 tablespoons of minced parsley

4 tablespoons of butter

¾ to 1 cup of milk

Mix flour, baking powder, salt and parsley

Cut in butter until the mixture resembles coarse meal, add ¾ cups of milk, stir briefly with a fork, add remaining milk until dough holds together.

Drop 1-2 inch dough balls into boiling broth.  Cover and bring to simmer for 20 minutes (DO NOT REMOVE THE LID DURING THIS 20 MINUTES!!)

You are done!