International Dutch Oven Society Chapter – Richmond, VA

Monthly Archives: December 2012

We are all set for the NC-VA 2 State DOG. March 16th, 2013. Meet’n’Greet about 9 am. Come cook with us, we will do breakfast and snack etc. Plenty of time to enjoy the park etc.

We will do a Cast Iron Buffet at 4 pm. Bring your gear, your recipes and an appetite. This is going to be fun. Let’s kick off the New Year with a feast.

The gathering will be at Shelter #22 in the Beaver Dam area of the park. A few of us will be camping in the Holly Point area on Loop #2.

Fall Lake State Recreation Area

Visit Old Dominion Iron Chefs or Southeast Camper for more information and updates.

New to Dutch Oven Cooking? We are here to help or just stop by and say “Hello” – Guest are always “Welcome”

We look forward to seeing you,

Dan Southeast Camper Dutch Oven Group
Peter Old Dominion Iron Chefs

Old Dominion Iron Chefs made this at a Dutch oven Demo at Bass Pro Shops in Ashland Va. It was a hit with the customers!!!!
Serving Size: feeds 4-8

1 package vanilla instant pudding (any flavor will do)
2 cups milk
1/2 cup sugar
1/4 cup of egg substitute (can be omitted)
1/2 Tbsp. vanilla extract
1/4 tsp. lemon juice
1 cup whipping cream
1 12 oz. can evaporated milk


Chill a 12″ D.O. in an ice chest.
Mix pudding and milk in a bowl.
In a separate bowl, mix sugar, egg, vanilla and lemon juice.
Add to pudding mixture.

Pour mixture into a dry and very cool 12″ D.O.
Add whipping cream and evaporated milk; stir.
Put lid on Dutch oven.
Place oven in a 16″ bowl or bucket.
Arrange crushed ice and rock salt around oven as you would in an ice cream freezer (alternating 1inch layers of ice and 1/4 inch to 1/2 inch layers of salt).
Placing ice on lid. (no deeper than the lip)
Lift the lid and stir every 2 to 5 minutes. It will go slowly at first until the oven cools off. Add ice and salt to bowl or bucket as needed.
Total freezing time is 30 to 45 minutes.(could be longer due to outside temps)
The ice cream may be eaten soft, or if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.
Additional ingredients can be added to ice cream when it starts to thicken

thanks to fogcrawler on for the recipe!!!!!!!!


1 1/2 lb lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2 1/4 C cottage or ricotta cheese
1/4 C grated Parmesan cheese
13 lasagna noodles
1 1/2 tsp oregano
3/4 C hot water

Preheat DO. Brown the ground beef. When done, remove the beef to a large mixing bowl. Add spaghetti sauce (I used Prego) to beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve some for topping), eggs and oregano and mix well.

Layer in DO as follows:
4 noodles broken
1/3 meat mixture
1/2 cheese mixture
5 noodles broken
1/2 remaining meat mixture
remaining cheese mixture
remaining broken noodles
remaining meat mixture
remaining mozzarella sprinkled
on top
Pour hot water around the edges of the DO. Cover and bake for one hour. Check frequently.

Hint: 12 briquettes on top, 12 on bottom. I added more on top during the last 10 minutes to brown the top layer of mozzarella.

Thanks to Judy and Diane for the recipe!!

honeybun cake

      1 box yellow cake mix
      4 eggs
      1 cup sour cream
      1 cup raisins ( i used 3/4 cup
      3/4 cup wesson oil
      1/2 cup sugar
      1 cup brown sugar
      5 tsp cinnamon

2 cups confectioners sugar
4 Tbsp milk
2 tsp vanilla
(nuts can be also added to topping)

Mix cake mix,sour cream,Wesson oil,sugar,and eggs all together, adding eggs one at a time. Mix raisins,brown sugar and cinnamon in separate bowl. Pour part of first cake batter into 9X13 inch pan or 12 in DO,then swirl some dry mix. Pour remainder of batter,then rest of dry mixture(swirl). Bake at 275 to 300 for 45 to 50 minutes. Let cake cool and mix topping and poor over cake. Let it set up then serve!!!!!

DSCN2287The Old Dominion Iron Chefs and Bass Pro Shops of Ashland, Virginia would like to announce the 1st Annual Virginia Dutch Oven Cook-Off sanctioned by The International Dutch Oven Society.
It will have two divisions: an adult 3 pot division and a kids/scout 1 to 2 pot division. The winner of the adult 3 pot cook-off qualifies for the national cook-off in Utah for 2014.

The cook-off will be held on May 18, 2013 at the Ashland Virginia Bass Pro Shop. The adult cooks should be there at 9 AM with cooking starting at 10:30. The kids/scout division will start cooking at 11 am. The Award Ceremony will be at 3 pm. Prizes will be awarded to the top 3 in both divisions.
Come on out cook and have fun.

Forms can be downloaded here: VA Dutch Oven Cook-Off 2013
All questions should be directed to Peter of Old Dominion Iron Chefs, Contact Form

Thank you, we hope to see you in May!!!!

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