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Pan de Campo, or Cowboy Bead

On 1 Feb 2005 at 22:12, Richard wrote:

> Hello,
> Looking for the recipes for "pan de Campo" also known as cowboy or
> campfire bread and Chipotle jelly / jam.  I'd appreciate any help. 
> rick

Hello Rick,

See below.


Pan de Campo                      

Flat bread traditionally made in a Dutch oven over a a mesquite fire.                 
Dates back to trail driving days. Sometimes called Cowboy Bread or Camp bread. 


8 cups of unbleached flour
8 tsp baking powder
4 tsp. salt
4 tsp. sugar
3 cups milk
1 1/2 cups corn oil 
In a bowl add flour, baking powder, salt and sugar.
Add the vegetable oil to flour mixture.
Next, add milk a cup at a time. Dough should be a little sticky.
Dust a bread board or counter and begin to knead the dough.
Form 4 round rolls. Roll our with a rolling pin to about 1/2 inch thick 
and place on an ungreased baking sheet.
Preheat oven to about 400 degrees. Bake for about 20-25 minutes.
Pan de campo should be golden brown.
Pan de Campo or Panocha Bread,  a trail bread
basic recipe               half batch          quarter batch   

5 lbs.    flour             2.5 lbs             1.25 lbs        
1 lb.     butter             .5 lb               .25 lb         
4 tsp.    salt              1   tsp              .5  tsp        
4 tblsp   baking powder     2   tblsp           1    tblsp      
          water                 water                water      

Pre heat the dutch oven over hot coals. 
Mix all ingredients in a large bowl, adding just enough water to allow 
the dough to form a ball. Knead as for tortillas. Pat dough into flat 
cakes about 1/2 inch to 3/4 inch thick and large enough to cover the 
bottom of the dutch oven. 
Grease or oil inside bottom of the dutch oven with oil, lard or shortening.
Put in the bread. Replace the top on the dutch oven and cover the top with 
coals. Cook until done, usually 15 to 30 minutes depending on how hot the 
oven is. When it is done it is light brown and cooked through. 
Pan de Campo (Camp Bread) 
By: Ruben Hinojosa 
2 cups flour 
2 level tsp baking powder 
1 tsp salt 
1 tsp sugar 
3/8 cup cooking oil 
1/2 cup cold milk 

Mix all the ingredients, but don't knead the dough too much. If it feels 
dry, add a few drops of milk. 

Roll the dough into a circle about 1/2-inch thick. (Thinner if you want a 
crisper loaf.) 

Place into a well-greased, preheated 14-inch Dutch oven, and poke a few 
holes in the dough with a fork to allow steam to escape. Bake 10-15 minutes, 
turning the bread over after about 6 minutes. Remove from the oven and serve 

Some cooks prefer shortening instead of oil, others use water instead of 
milk. Experiment to find the version that suits your taste. (Folks cooking 
in regular ovens will want to set the temperature to 400 degrees.) 
Apple Chipotle Jelly 
Yield: 1 Servings


      2 tb minced chipotle chilis -(3 to 4 whole chiles
      2 c  apple juice
  6 1/2 c  sugar
      1 c  cider vinegar
      1    box (1.75-oz.) dry fruit 
           -pectin (such as sure-jell


1. If using dried chipotles, soak them in 1/2 cup warm apple juice for 30
minutes, then remove the stems and mince the chilies. If using canned
chipotles, mince them. For a milder jelly, you can remove the seeds.
2. Combine the sugar, remaining apple juice, vinegar, and chipotles in a
large heavy saucepan and stir to mix. Simmer the mixture over medium heat,
stirring gently, until the sugar is completely dissolved, about 5 minutes.
Skim off any foam that rises to the surface.
3. Stir in the dry and liquid pectins and boil for 2 minutes. Skim well.
Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup
jars) and cover tightly. Invert the jars for 10 minutes, then reinvert.
Shake the jars from time to time as the jelly cools, to evenly distribute
the pepper pieces. The jelly will keep for several months in a cool, dark
place, unopened. Refrigerate it, once it is opened.
Chipotle Jam

1 c. currant jelly 
2 Chipotle chiles canned 

Purée ingredients together in a food processor
Red Onion Chipotle Jam

List of Ingredients

2 Tbsp olive oil
3 large red onions, sliced thinly lengthwise
1 cup white wine
2 cups sugar
1/2 cup apricot puree
1 Tbsp chipotle paste
Salt, as needed


Preheat a large saute pan. When hot, add the oil, then onions. 
Saute onions until translucent.
Add wine and simmer until liquid is reduced by half. Add sugar 
and simmer until mixture begins to thicken. Add apricot puree 
and simmer 5 minutes. Add chipotle paste and simmer 5 minutes. 
Season with salt, to taste.Remove from heat and allow to cool. 
(May be stored in a jar with a tight-fitting lid up to 3 months.)
Makes 6 cups: 52 calories per tablespoon; 0g protein; 0g fat; 
14g carbohydrate; 1mg sodium; 0mg cholesterol

Glace Fruit

On 2 Feb 2005 at 14:25, Lillian wrote:

> Dear Uncle Phaedrus:
> Looking for the authentic method for producing glaceed fruits
> preserved in the traditonal French method, which produces whole fruit
> candied over a period of days or weeks.  I"ve seen whole pineapples,
> whole melons, cherries, even olives.  The shop that sells these is
> called a Confiteur.  Shipping from France is very expensive.  Anyway,
> I'm a do-er not a catalog browser If you can find out they do it I
> would forever be grateful.
> Lillian

Hello Lillian,

This page tells how to do it:

Glace Fruit


Sand Plum Jelly

On 2 Feb 2005 at 6:03, Toni wrote:

> Help!! My aunt is looking for a sand plum jelly recipe.  Have you
> heard of this??
> Thanks,
> Toni 
> KS  

Hi Toni,

Yes. See below for three recipes. "The cherry-sized sand plum of the American Southwest is kin to the beach plum, that favorite for preserves from the sandy coasts of the Northeast up into the Canadian Maritimes. The sand plum is ripe in early June; the season for beach plums starts around the middle of August; the sand plum is a lovely pink when ripe, the beach plum is purple for conserve later in the month but is picked red for jelly. Both varieties gel better if at least one-fourth the amount of fruit is not quite ripe, thus having more natural pectin."


Wild Sand Plum Jelly      
4 c. Wild Sand Plum juice
4 c. cane sugar
1 tbsp. butter

Wash well and barely cover with water both ripe red wild sand plums and 
partially ripe pink plums. Boil until fruit is soft and liquid is bright 
red. Cool until warm only and strain through a clean white cotton sack 
or small pillow case to obtain clear pulp. free juice.
Make jelly in proportion listed above. Bring strained juice to a boil, 
stir in butter to keep juice from boiling over sides of pan. Slowly stir 
in sugar, stirring constantly until mixture reaches 220 degrees on candy
 thermometer. Remove from heat immediately and pour into dry, warm sterilized 
1/2 pint jelly jars, leaving approximately 1/2 inch at top of jar for 
expansion when jelled. Seal jars tightly. Yields approximately 8 to 10 jars.

NOTE: You do not need Sure Jell for this jelly because wild plums contain 
enough natural pectin. Do not over cook because jelly will continue to jell 
while cooling in the jars
 Sand Plum Jelly      
4 c. sand plums and juice
4 c. sugar

Cover plums with water and bring to boil. Drain and discard water. 
Pour on more hot water, not quite enough to cover fruit. Cook until 
plums are soft. Drip juice through jelly bag. Measure and add an equal 
amount of sugar. Boil over high heat until jellying point is reached. 
Remove from heat; skim at once. Pour or ladle into hot jars and seal. 
4-6 pints.
Helen Ruth's Sand Plum Jelly 

4 lb. sand plums, 3 lb. ripe and 1 lb under-ripe 
1cup water 
1 pkg. powdered pectin 
7 cups sugar 

Wash and pick over the plums; do not pit or peel. Crush them in the 
bottom of a large enameled kettle with the 1 cup of water, bring to 
a boil, simmer for 15 minutes. Crush again with a vegetable masher
as the fruit softens. 
Strain through a jelly bag; add a little water to bring the measure 
up to 5 cups of juice. 
Return juice to the kettle, reserving 1 cup in which to mix the pectin; 
combine pectin and reserved juice and bring to a full boil, stirring 
constantly, Add the sugar, continue stirring, and boil hard for 2 minutes.
Remove from heat, skim, and immediately pour into hot sterile 1/2 pint jars, 
leaving 14 inch head space. Cap and give a 5 minute hot water bath. 

Date Nut Bread

On 1 Feb 2005 at 16:35, David wrote:

> Hopefully you can help me.  Under date nut bread I did follow the
> links but to no avail.  The 3 places you found back in 2003 were
> either no longer carrying the bread or it is not available at this
> time and they would not say when it would be available.
> Respectfully,
> David
> Craving Canned Date Nut Bread

Hello David,

The Vermont Country Store used to have it, but you wrote me back that it is no longer available. Since Crosse and Blackwell have also discontinued their version, then date nut bread in a can is not available at all now.


There is a copycat recipe to make something similar yourself here: 12/08/04

Doner Kebab

On 1 Feb 2005 at 14:06, David wrote:

> how do you make the turkey or chicken syle doner kebabs
> that are popular in germany
> the ones with the fladenbrot bread?

Hello David,

Not much luck with chicken or turkey doner kebab recipes. Doner kebabs in Turkey are made mostly with lamb, and that's what I mostly found. There is one chicken kebabs recipe below.


Doner Kebab
Turkish Recipe 

2 1/2 to 3 lb. leg of lamb, boned and cut in slices
1 Tbsp. black pepper
3 lbs. ground lamb
Lamb fat
1 egg
2 to 3 Tbsp. salt
onions, processed until a liquid-3 cups
1 cup olive oil
1 large tomato

This kebab is difficult to make at home, but I had to put it in. 
It is so popular in Turkey, as a sandwich, with pide cubes, a 
tomato sauce and yogurt (Iskender), or just plain with pilaf.

Remove any bits of skin and bone from the meat. Cut into serving-size 
slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or 
the edge of a heavy saucepan until 1/8 cm. thick. Trim. 

Prepare a marinade of onion juice, olive oil, salt and pepper, and 
soak meat in the marinade overnight.
Spread over each piece of meat the lamb fat, and ground lamb mixed 
with an egg. Thread pieces of meat on a long skewer, starting with 
the larger pieces. Trim the chunk of meat on the skewer and add 
trimmings to the end of skewer. The tomato is put on the skewer whole 
at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, 
made specially for the purpose. The electric rotisseries they are 
selling today work well.

As the meat turns on the spit and is cooked, it is sliced off the 
sides with a sharp knife.
2 cups plain full fat yogurt 
1-2 teaspoons pureed very fresh garlic 
1 teaspoon salt 
2 cucumbers, peeled and grated on large holes of grater 
(1/2 teaspoon freshly ground black pepper)
2-3 teaspoons olive oil 

Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some
of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon
salt. Sprinkle the remaining 1/2 teaspoon salt over the  grated
cucumber and drain, 10 to 15 minutes, to extract excess water.
Add drained cucumber to yogurt, along with pepper, and mix well. 
Cover and refrigerate until chilled, about 1 hour. Drizzle with olive 
oil. "


500 g wheat flower
1 dry yeast
appr. 250 ml water (warm) 
some sesame 
1 teaspoon  salt 
1 teaspoon sugar 
100 ml olive oil

Mix yeast, salt and sugar. Add oil and water and knead very thoroughly
until the dough does not stick at the dish any more. Don´t add all the
water at once, the dough must not be to wet.
Cover dish (to prevent drying out) and leave dough at a warm place for
about 45 minutes.
Then form about 1 cm thick fladen (I prefer small fladens, about 10-12
cm diameter), but you can form the well known bigger ones as well. The
small ones look better (imho), have more of the tasty crust and can be
filled with doener just like the parts (quaters) of the big ones you
usually get.
Oil baking tin and put the fladen on it. Moisten the fladen with water
and put (if desired) some sesame on the fladen. Again cover the fladen
and leave them on the tin for about 45 minutes.
Heat oven to 250 ° C and bake for about 15 minutes. You will get a
much better crust if you keep the oven inside as moist as possible. My
trick is: use two baking tins (one for the fladen and leave the other
one empty) and pour some water on the empty one when it is hot. This
will produce steam which helps getting a nice crust. Attention: when
you pour the water on the tin there will be HOT steam at once. Close
the oven door at once to keep them steam inside.
Professional ovens have a built-in steaming.
Turkish Chicken Kebabs

Prep. Time: 6:45
Serves: 4

1 2/3 cups plain yogurt - divided, low-fat okay
3-6 cloves garlic - pressed
1 1/4 tsp. salt - divided
3/4 tsp. black pepper - divided
1 lb. boned, skinned chicken breasts - cubed
3/4 lb. fresh mushrooms - quartered
3 lrg. onions - quartered
2 med. green peppers - seeded, cut in 1" pieces
2 Tbls. lemon juice
2 Tbls. olive oil
2 Tbls. minced garlic
3 tsp. ground coriander
1 tsp. fresh ginger root - grated
1 tsp. chili powder
1/2 tsp. curry powder
pita bread

-Strain 1 cup yogurt through a cheesecloth placed in a sieve for 3-4 hours.
-Stir together strained yogurt, pressed garlic, 1/4 tsp. salt, and 1/4 tsp. 
 pepper; refrigerate until needed.
-Thread chicken, mushrooms, onions, and green peppers onto skewers; place in 
 a non-metal dish.
-In a small bowl, mix together lemon juice, olive oil, minced garlic, 
 coriander, ginger, chili powder, 1 tsp. salt, curry powder, and 1/2 tsp. 
-Pour over chicken and turn skewers to coat chicken completely with marinade.
-Cover and refrigerate overnight, or at least 6 hours.
-Shake excess marinade from chicken and grill 8-10 minutes, basting with 
 marinade and turning often. 
Cleaning Mushrooms
Mushrooms soak up water like a sponge, then release it later while cooking, 
 which can change the consistency of recipes. "Dry clean" mushrooms with a 
 mushroom brush. You can find one with soft bristles at most kitchen stores. 
 Lightly moisten the brush (or a rag) with water, and gently wipe the mushrooms.
-Remove meat and vegetables from skewers and serve in pita bread with garlic sauce.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus