International Dutch Oven Society Chapter – Richmond, VA

Monthly Archives: March 2016

We will be having our first Dutch Oven Gathering at Pocahontas State Park May 13-15 weekend. The DOG will be Saturday in the Campground. Do not have a set site but will post the site once we get there. We will have our banner out at the site. Dinner at 5:30 pm. You don’t have to camp to cook you can come for the day.

image2

Ingredients
5 fully ripe bananas
1/2 cup Buttermilk
1 tsp vanilla extract
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup soft butter to creamed mixture in bowl
1 1/4 cup sugar
2 eggs
1 cup brown sugar
6 T butter, melted

Instructions
Peel and mash two bananas; measure 1 cup mashed fruit into a medium bowl. Add Buttermilk and Vanilla extract; stir well. In another bowl, wisk together flour, baking soda, baking powder, and salt.
In a large mixing bowl, beat together softened butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients and buttermilk mixture alternately to creamed mixture in bowl, beating until just combined.

Peel and slice remaining bananas. In a 12 in Dutch Oven melt butter and add sprinkle brown sugar and evenly cover bottom of Dutch Oven. Layer banana slices a single layer on top of brown sugar/butter mixture. Pour prepared batter over banana slices. Cover Dutch Oven.

Cook at 350 with 1/3 on bottom and 2/3 on top for 30 to 40 minutes or until cake is done. Let cake cool for 20 minutes then invert dutch oven to serve cake on the lid.

Recipe came from Dutch Oven & Cast Iron Cooking cookbook

image1

Ingredients

1 pound lean ground beef (I use 15% fat)
1 (1.5-ounce) packet Mild Taco Seasoning mix
1 (29-ounce) can cooked pinto beans
1 (16-ounce) can cooked dark red Kidney beans
1 (15.25-ounce) can sweet kernal corn
1 (14.5-ounce) can diced petite-cut tomatoes
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 cup water
1 (10-ounce) package white or yellow tortilla chips

Instructions

In a deep 10 inch or regular 12 inch dutch oven , scramble crumbled lean ground beef and season with 1/2 package of Mild Taco Seasoning mix. Cook about 5 minutes using a spatula to break up the beef as it cooks. Remove from heat and drain off any fat after beef is browned and cooked through.
Add the pinto beans, red kidney beans, sweet corn, and diced tomatoes (including the juice from all the cans). Add water, garlic powder, onion powder and the rest of the package of taco seasoning to the pot.
Gently stir ingredients together and return to heat, bringing to a simmer/ boil. Put a lid on the dutch oven and turn heat to low to let simmer for 30 minutes, stirring occasionally until tomatoes are soft and soup is dark and rich.
Serve in a bowl with crushed Tortilla chips.

Follow Us
Support ODIC