Pioneer Hardtack

Hardtack is an old-fashioned flatbread or sea biscuit that was popular with pioneers and sailors because it was lightweight, compact, tasty, and stored well. And it is just as delicious today and handy, too, for hiking, backpacking, or snacking. Here is a recipe for hardtack:

4 cups flour (white, whole wheat, graham, rye, barley, or any combination of flours you like)
1 cup rolled oats
1/2 cup shortening
2 cups buttermilk, yogurt, cream, or sweet milk
1 teaspoon salt
1 teaspoon baking soda

1. Preheat oven to 400° and measure into large bowl.
2. Mix well and form dough into a ball, then divide dough and roll out a small portion (about the size of a tennis ball) at a time.
3. Roll dough on lightly floured surface as thin as you can. The thinner you roll it, the better the hardtack will taste.
4. Sprinkle rolled-out dough lightly with salt if you wish, cut to any shape desired, and place pieces close together on greased cookie sheet.
5. Bake until edges begin to brown. Remove cookie sheet from oven, turn hardtack over, and bake until it is crisp and dry and lightly browned.
6. As soon as the hardtack is baked, put on rack to cool. Store hardtack in airtight container, and it will stay fresh as long as it is kept dry.
This pioneer hardtack is delicious served plain or with jam, peanut butter, cheese, meat spreads, or whatever you like. Try seasoning the crackers by adding onion powder, cheese, barbecue sauce, bacon bits, herbs, or spices to the dough.

What's this green thing?? Chayote! Amazing recipe.

This edible plant (aka christophine, chocho, merliton, Mexican squash) belongs to the same family than squashes, melons and cucumber. Also great on sandwiches... or eaten as celery sticks...
Ingredients:
2 chayotes .2 chicken breasts, 1 thick piece ham , 6 slices mozzarella cheese, 3 cloves garlic, creme, chipolte sauce.

• Boil 2 chayote's and 2 chicken breasts until tender,  45 minutes , remove chicken after 25 mins.
• Peel chayote, cut them in half, discarded seeds and cut in slices. Shred chicken.
• Blended some chipotle pepper (O.K. There are no Chiplote chili's in Utah, Buy the sauce and add to your level of heat..:)  with 1/2 cup heavy cream and 3 garlic cloves.
• Sauté 1/2 onion, 1 or slices of ham cut in 1 1/2" pieces, and 1 1/2 cup shredded chicken over olive oil. Added the chipotle mix. Season.
• Arranged in a baking dish alternately chayote,  mozzarella cheese slices and meat in layers.
• Baked for 25 minutes at 350° F.

Buen provecho!