Cookbook table of contents
Breakfast
Main dishes
Breads
Desserts
Complete Turkey Dinner
Aluminum foil cooking
Primitive: Cooking at its best
Bruce's Dutch Oven Omelet
Crab Quiche
Esther's Pancakes


tbsp = tablespoon
tsp = teaspoon


Bruce's Dutch Oven Omelet
12" Dutch Oven

12 eggs 1 cup sour cream
1/2 lb. mushrooms 1 small can sliced black olives
1 onion 1 green pepper
1 red, yellow or orange pepper 1 cup shredded mozzarella cheese
1 small can diced chilies 1 lb. sliced ham, sausage, and bacon

Preheat the Dutch Oven lid by placing it on three clean rocks and adding coals on top.

Cut mushrooms in half.

Coarsely dice onion.

Slice green and yellow peppers.

Beat the 12 eggs in a separate bowl.

Stir in 1 cup sour cream, olives and 1 cup mozzarella cheese.

Cook bacon in the bottom of the Dutch Oven adding sausage and ham.

Add mushrooms, onion and peppers and sautè.

Quickly drain off fat and return to the coals.

Pour the mixture of eggs and olives into the Dutch Oven, over the meat.

Sprinkle with mozzarella cheese and quickly cover with the hot lid.

Bake 10 to 15 minutes.

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Crab Quiche

6 eggs 1/2 cup milk or cream
1/2 cup flour 1/2 tsp baking powder
8 to 12 ounces of crab or surime 1 pie crust

Whip eggs, flour, milk and baking powder together.

Mix in the crab or surime.

Lightly bake the pie crust in a hot oven.

Pour the egg mixture into the hot piecrust.

Bake at 400° for 25 to 35 minutes.

Done when center is firm to the touch.

Crab Quiche is an idea from The Cookie Jar restaurant, Fairbanks, AK. Quick, easy and ready in minutes!

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Esther's Pancakes

Ok, this recipe doesn’t require a Dutch Oven. I use a skillet. You can use a Dutch Oven instead of a skillet if you need to. In this pancake recipe everything except the water and eggs can be mixed ahead of time and carried in a watertight plastic bag or container.

1 1/2 cups whole wheat pastry flour 1 cup soy flour (or unbleached white flour if you prefer)
1 cup old fashioned oats 1/2 cup finely ground cornmeal
1 tbsp. baking powder 2 tsp. baking soda
1 tsp. salt 1/2 cup brown sugar
16 tbsp. dry buttermilk powder 1/2 cup chopped pecans (optional)
1 tbsp. cinnamon (optional) 1/2 tsp. ground nutmeg (optional)
4 eggs 2-4 cups water

Mix all ingredients together and store in a plastic bag. When ready to cook, add:

4 eggs and 2-4 cups water (add water slowly until the right consistency – the mixture will thicken some as it sits).

For a smoother texture, you can process the oats in a blender or food processor before adding to mixture. Cook and enjoy! Feeds 6-8 people.

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