Sunday, September 28, 2014

Not quite Regency cooking.

I was at Webelos leader training yesterday. We made lunch using dutch ovens (cast iron pots you can stick in the fire). They were a fairly common way of cooking from well before the regency through the invention of the modern stove in late nineteenth century.




The one my den helped with is a very English Chicken pie.

Sauté a couple of chopped carrots and onions in oil in the dutch oven.
Add a couple of cans of Cream of Chicken Soup.
Add a couple of cans of pre-cooked chicken.

Heat to a boil.

Cover the soup mix with unrolled crescent rolls.

Then bake with a hot number of coals (12 or so on top and bottom) until the crust is browned and done.

While cans of soup or chicken weren't exactly Regency fare, they're great when cooking with 9-10 year olds because you don't have to worry as much about sanitation.

The other dutch ovens were a shepherd's pie and a bean chili with cornbread. Since I didn't help with them I can give you the recipes.  They were good too, though the chicken was finished first.