Wednesday, May 26, 2010
Stove - Chit on a Chingle
We decided to cook solely on our Coleman stove at the dunes last weekend, in fact, I left all my Dutch ovens home. This is a tasty dish that my Dad used to have in the coast guard. Now, I know, that sounds like a contradiction in terms- "Tasty food" and "military" don't go together, but it actually is really good. It is basically a white sauce with chip beef over toast. Yeah, I know it sounds gross, but it is my favorite breakfast- every saturday my dad would cook breakfast, and I really looked forward to the chit on a chingle days. (I didn't like pancakes, or "hotcakes" as he called them.)
1 bag chit on a chingle mix:
-4 tablespoons flour
-1/2 teaspoon salt
-2 dash pepper
4 tablespoons butter
2 cups milk (can use powdered)
2 packages "chip" beef
Cut chipped beef into squares. Melt butter in saucepan over medium heat, blend in chit mix. Add all the milk at once stirring mix into roux. Add cut chipped beef. Cook quickly until mixture thickens. Make toast while cooking mixture (see below for outdoor options), and serve completed mixture over toast.
To make toast outside:
There are a few options. One, the stove-top toaster:
Available for about ten bucks at your local wally mart, this collapses flat and pops up for toast making. Just remember to rotate the toast to cook both sides.
Two, put the bread directly on hot coals for a few seconds. Rotate, dust off and enjoy.
Three, put the bread directly on your stove burner on LOW heat, or barbecue grill. Watch closely so it doesn't burn.
Bon Appetit! The Outdoors Start at Your Back Porch!