Don’t see why not. It won’t taste like storebought yeast, but that’s not always a bad thing!
My cooktop is 5 years old and we live almost on the beach—lots of sand, and it gets into everything. So far, so good. I have a friend who works at the trash dump and I let him know I was looking for some cast iron pots. He found me 2 dutch ovens, one old one with three feet and the curved lid, and one brand new never been seasoned flat bottomed one. #2 son sandblasted them for me and I seasoned them. They’re both beautiful. The footed one is so heavy, if it had food in it, I’d never be able to move it. The lid—feels like—it weighs as much as a manhole cover! Those two I’ll save for camping, etc. I have a bunch of different sized skillets I use all the time.
We have a fifth wheel and try to get out of here in mid June. Our son, his wife and two of the most beautiful (I’m not biased) grandchildren live in Albany, Oregon and we go up there for at least two months. We stay in an RV park that doesn’t allow open fires. Any other travel is usually to see other friends and/or family and we’ll stay at a FlyingJ, etc. until we arrive where we check into another park.
Somewhere along the way, someone told my husband about a site called RV.net. They have a section called “camp cooks.”
They talk about using dutch ovens, pie irons, etc. Wish I had the opportunity to use one. :(
http://www.lodgemfg.com/recipe-camp-chilli.asp
Lodge Outdoor Recipes
Camp Chili
Chili is great for parties-whether it’s cool outside or not. You can always freeze leftovers in various sized bags to pop in a microwave oven for a quick meal. Coarsely chopping your own steak makes a heartier chili; you can always substitute hamburger meat.
7 to 8 pounds round steak, cut into 1-inch pieces
1 pound thick-sliced bacon, chopped
4 cups diced onions
¼ cup flour
2 tablespoons kosher or sea salt
1 tablespoon freshly ground black pepper
8 cloves garlic, crushed
4 large tomatoes, chopped
2 tablespoons ground cumin
2 tablespoons paprika
8 poblano peppers, roasted, peeled and chopped
4 cups beef stock
1. Brown bacon in large cast iron dutch oven over medium heat. Add onions before bacon is done and continue browning until onions are soft. Dip bacon and onions out.
2. Dredge meat in flour, salt and pepper. Place in Dutch oven, stirring continuously until beef is browned. Return cooked bacon and onions to pan; add garlic. Stir and brown 2 to 3 minutes.
3. Add ground cumin, paprika, peppers, tomatoes, beef stock and enough water to cover completely. Bring to a boil. Cover and simmer from 2 ½ hours or until tender, stirring occasionally, adding a little water as needed.
Excerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart – bright sky press