Monthly Archives: March 2018

Maui Mango Crisp

Here in the Northwest, we’re often camping in cool, cloudy, and sometimes rainy, weather. This mango crisp is a fun and flavorful dessert that brings a little bit of the tropics to your campout. The warm mango and cinnamon filling and the crunchy oat topping are a perfect combination.

When we were grocery shopping for the camping trip, we couldn’t find fresh mangos in the store (we live in a small town), but we were able to find a bag of sliced mangos in the frozen section and I really wanted to make this crisp, so we went for it and they worked beautifully.

We made this crisp Saturday night after a long day of hiking and geocaching and it was a hit with everyone. It was the perfect ending to an already great day.

Equipment
12-inch Dutch oven, large mixing bowl, medium-size mixing bowl, heavy-duty aluminum foil. At home, you could use a 13×9 baking dish.

Ingredients for Filling
10 mangos, skinned and sliced, fresh or frozen
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon

Ingredients for Topping
1 1/2 cups brown sugar
1 1/2 cups all-purpose flour
1 1/2 cups old fashioned oats
1/2 cup butter, softened
1/2 teaspoon ground cinnamon

Prep
Line your Dutch oven with foil and grease the foil with a little cooking spray. Start 25 coals. In a large bowl, mix all the ingredients for the filling and pour into the Dutch oven, spreading it evenly. In a medium bowl, mix all the topping ingredients, except cinnamon. Pour topping mixture over mango filling and spread evenly, but do not stir it into the filling. Sprinkle the ground cinnamon over the topping.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 1 hour. Refresh coals as needed.

Serves 14-16

This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

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Categories: Desserts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , , | Leave a comment

Avoid the Danger Zone

The best camping trip in the world can be ruined by a bad case of foodborne illness. Symptoms might include abdominal cramping, diarrhea, loss of appetite, fatigue, and other problems brought on by salmonella, E. coli, listeria or some other nasty bug.

To make sure you and your fellow campers avoid these potentially serious tummy troubles, which result in more than 100,000 hospitalizations each year, here are some tips on how to transport, cook, and store food on campouts.

According to the U.S. Food and Drug Administration, we need to watch out for the “Danger Zone” when it comes to serving perishables like meat, poultry, eggs, and seafood. When food is stored below 40 degrees Fahrenheit, the cold inhibits the growth of bacteria and other pathogens. When food is cooked above 140 degrees, heat does the same. Between 40 and 140 degrees; however, bacteria can grow quickly, so make sure your food doesn’t stay in the Danger Zone too long.

Food problems can start before you ever make it camp. Be sure to transport perishables in the air-conditioned part of the car, since car trunks can get pretty warm on sunny days. Don’t pack meat in the same coolers as vegetables, because if juices from meat or poultry leak into uncooked vegetables, the veggies will be contaminated. Likewise, don’t put cold drinks in with perishables, since the drink cooler will be opened frequently. The more it’s opened, the faster ice or ice packs will thaw.

Make sure a meat thermometer is a standard piece of equipment in your chuckbox. Cook ground meat (beef, pork, veal or lamb) or meat mixtures until the thermometer reaches 160 degrees. For poultry, it’s 165 degrees. For other fresh meats, you’re safe at 145 degrees.

Finally, remember that food, cold or hot, should not be kept outside a cooler for more than two hours if the outside temperature is below 90 degrees. Above 90, it’s one hour.

As we ramp up for camping season and start planning those marvelous meals, we want you and those you are cooking for to be safe.

Get outside and cook something amazing because food tastes better outside!

If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

Categories: Cooking Outdoors | Tags: , , , , , , , , , | Leave a comment

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