Monthly Archives: October 2013
We will be having our Fall DOG at Chippokes Planation State Park in the Campground on Nov 15-17. We will be in “B” loop but there is “A” loop if “B” is full. The theme will be Good o fall food!!!!! So join us for a great weekend of camping and cooking. If you can’t Camp come for the Day!!!
I was looking for a fall bread i can make at a demo. Found this recipe at www.dutchovennet.com. Thank you very good!!!
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. ground ginger
1 tsp. allspice
2 cups sugar
2 cups canned pumpkin
1 cup mashed ripe banana
½ cup raisins
1 ½ cups vegetable oil
4 eggs, beaten
1 tsp. vanilla
1 tsp. lemon juice
Mix sugar and oil, stir in eggs, banana, pumpkin, lemon juice and vanilla in a bowl then add remaining dry ingredients and mix well. Pour mixture into a foil lined Dutch oven. Cover and bake at 350 degrees for 1 hour. If cooking outdoors using a camp Dutch oven, place 10 lit charcoal briquettes beneath and 15 on top of your Dutch oven. Refresh your coals after 30 minutes. You may need to use more charcoal briquettes on cold or windy days.
Serves 6 to 8
Thank you to www.dutchovennet.com for originally posting this recipe!!
Come join Old Dominion Iron Chefs at Henrico County Harvest Festival at
Meadow Farm/Crump Park. The Harvest Festival will feature many hands-on activities and demonstrations depicting typical homemaking and farming tasks of the 19th-century era.
•1 28-oz can sauerkraut
•1 onion, chopped
•1 – 2 tbsp oil (or butter)
•2/3 cup liquid (broth, white wine, apple juice, or water)
•salt, pepper, sugar
•1 – 2 tbsp cornstarch
•3 juniper berries or 1 tsp. caraway seeds (optional)
•1 apple, peeled and diced (optional)
•Drain sauerkraut in colander, pressing out as much liquid as possible.
•Heat oil (or butter) in frying pan.
•Add onion and saute slowly until golden.
•Add sauerkraut and continue browning. Add more oil if necessary.
•Add apple, juniper berries and caraway seeds, if using.
•Add liquid and bring to simmer.
•Cover and cook at least 15 minutes and up to 1 hour. Stir occasionally, adding more liquid if necessary.
•Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce.
•Season with salt, pepper, and sugar.