Dutch Oven Steamer
This scrumptious one pot meal is from
from Ed Keenan, Author of Nature and
the Southwest

Ingredients:
1 frying size chicken cut to 8 pieces
6 small potatoes
4 small onions
4 sausages
4 ears of corn
2½ cups water

Preparation:
Scrub potatoes, peel onions & husk corn.
Save the husks discard the silk.
Spread a layer of cornhusks on bottom of 12” Dutch oven.
Pour in 2½ cups water.
Spread a layer of potatoes & onions on the husks.
Add a layer of chicken pieces & sausages.
Add another layer of husks, a layer of corn, layer of husks, etc.
Place one potato on top. When top potato is done, meal is done.
Cover the pot and steam over fire for 1½ hours or until done.

For a large cast iron pot or kettle:
3 chickens, cut up
18 small potatoes
12 small onions
12 sausages
1 dozen ears of corn
1 quart of water

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