DUTCH OVEN BAKED ZITI

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    This is a favorite for when we go on canoe trips to the Jersey Pine Barrens. This meal is NOT for backpackers, because for one thing, a #10 Dutch Oven is quite an albatross to hump in on a trail, and the ingredients are also quite a load, and require refrigeration until just before preparation. If you cook this meal on one of your drive-in trips, you might end up with a volunteer to carry in the Dutch oven on the next backpacking expedition.

INGREDIENTS (for 8 people with hearty appetites):
[] 1 Medium sized box of Ziti Noodles.
[] 1/2 qt. Tomato sauce (preferably made at home, from scratch).
[] 1/8 cup Dried parsley.
[] 10 Tablespoons Oregano.
[] Salt, and a bit (a Teaspoon) of cooking oil.
[] 1/2 stick of butter or margarine.
[] Several loaves of Italian bread (from an Italian bakery).

These cheeses should be grated coarsely or very thinly sliced:
[] 1/4 Pound Romano cheese.
[] 1/4 Pound Ricotta cheese.
[] 1/4 Pound Parmesan cheese.
[] 1/4 Pound Asiago cheese (you may substitute a very sharp Monterey Jack, or any very sharp cheese).

PREPARATION:
[] Bring a 2 or 3 quart pot of water to a violent boil.
[] Add Ziti noodles a bit of salt, and a Teaspoon of oil. (The oil keeps the noodles from sticking together)
[] Stir occasionally, cover and let boil until noodles are just about cooked (aldente').
[] Start a campfire with a lot of small (1 to 2 inch diameter) sticks.
[] Butter the inside of a #10 Dutch oven.
[] Add a layer of noodles, and follow with sauce and about half of one of the cheeses, top with tomato sauce,
     sprinkle some parsley and oregano to taste.
[] Repeat previous step, using a different cheese.
[] At the end of the preparation, you should have about 8 layers of noodles with cheese and tomato sauce
    interspersed. Cover the last layer with the remaining ingredients and a few pats of butter. Ideally, the Dutch
    oven lid should be resting on top of the last layer of noodles.
[] Wait until the campfire burns to embers. Place the Dutch oven into the coals that remain from the campfire
    (You can put the Dutch oven in the oven if you're cooking this at home, but it won't be the same). Pile the
    hot coals all around, especially on top of the lid.
[] Cooking time varies depending on how many coals you have, and how fast the wind is blowing (really!).
    Other variables may be the phase of the moon, and the altitude (above sea level). Above 1,500 ft., add a tad
    more salt.
[] If a Democrat is presently in the White House, make sure you fan the fire from the RIGHT side, and verse-      visa.
[] When cheese starts boiling the lid off the Dutch oven, (about 30 to 45 minutes) it's done. Remove the Dutch
     oven from the hot coals, and immediately crack the lid a bit to let steam escape.
[] Put a small stick under the lid's edge to keep it open. If you don't do this, even slight cooling will suck the lid
     down, and you won't be able to remove it without a crowbar (no kidding).
[] Warm up the bread (wrapped tightly in aluminum foil) over the coals for about four minutes.
[] Remove the bread carefully from the fire, serve the ziti, and enjoy. Your guests will think you sent out to
    Mama Leone's.

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