Craig Bond (CraigB1051@AOL.COM)
Fri, 21 Apr 1995 00:23:24 -0400
Anyone looking for new adventures in Dutch Oven cooking is
recommended to Sheila Mills' second cookbook, "Kettle Cuisine - 2".
Even without a BSA sticker, this is a pricey book (12.95) but packs
near 200 recipes in its 120+ pages. Sheila and her husband run an
outfitting business on the Middle Fork of the Salmon River in
Idaho. I've baked the cheesecake below to acclaim, and several
other recipes from the book, as well. Sheila includes care and use
recommendations, suggestions on outdoor cooking environments, and
some pretty good "no-impact" suggestions. The book is privately
published, spiral-bound, and you may still be able to get a copy
from: Sheila's Good Taste, Inc., PO Box 2552, Boise, ID, 83701.
In honor of Rod Keen and his search for the perfect European Dutch Oven
(Rod, have you tried Holland? Makes sense to me), I'm providing this sample
recipe. He's confessed to being a chocaholic and this is a wonderful recipe
for those so afflicted. Nobody will believe you made a cheesecake in the
Devil's Tooth Cheesecake
Crust: 1/2 cube melted butter, 1 pkg chocolate cookie wafers
Mix butter and crumbs and press into a 10-inch Dutch Oven, going
up the sides at least 1-inch.
Filling: 2 pkgs 8-oz cream cheese, 1 cup sugar, 1 16-oz tub
ricotta, 6 eggs, 1/2 cup sour cream, 1.5 tsp almond flavoring, 1.5
tsp vanilla, 12 oz Nestles chocolate chips, 1/4 cup butter, 1/2 cup
Mix first five ingredients (cream cheese, sugar, ricotta, eggs,
sour cream) until smooth. Melt chips, butter and whipping cream
over low heat until smooth. Add almond flavoring. Pour 1/3 of
white mixture into chocolate mixture and mix well. Pour this into
crust. Add vanilla to remaining white mixture and carefully pour
this over the chocolate layer already in the Dutch.
This is very dense and takes about 1.25 hours to bake, so be
patient. It is done when the top cracks and is firm. This dessert
if great warm, but to true chocoholics, it becomes the ultimate
after cooling all night in the cold Idaho mountain air and enjoyed
with a cup of morning coffee.
Of course, we don't get much cold Idaho mountain air down here in
Louisiana, but I'm planning to make this for a church social
tomorrow night and top it with fresh strawberries and I'll bet
those Idahoans can't top that in April!
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City