International Dutch Oven Society Chapter – Richmond, VA

Iron Chef

INGREDIENTS:

1 lb Macaroni
5 cup Shredded cheese ( always good with more cheese)
1 stick of butter
1/4 cup Flour
1 tsp Salt
1 tsp Ground Mustard
1/2 t Ground Black Pepper
2 cup Milk
1 cup Sour Cream

Cook Macaroni. When Tender, drain and pour in Dutch Oven.

Melt Butter in large sauce pan.
Stir in Black Pepper, Salt, and Mustard.
Pour in Milk and Sour Cream.
Mix in Flour.
Stir in 4 cups of cheese and mix well.

Combine with Noodles in Dutch Oven
Sprinkle Remaining Cheese on top.

Bake at 350 for 30-45 min until all bubbly and lightly brown

 

 

INGREDIENTS:

1 Tbs – Olive Oil
1 1/2 lb – Sirloin Steak
1 cup – Onion, chopped
1 cup – Green Bell Pepper, chopped
1 loaf – Italian bread, 1″ cubes
2 1/2 cups – Mozzarella Cheese, shredded
2 cans – Evaporated Milk
4 large – Eggs
1/2 tsp – Salt
1/2 tsp – Ground Black Pepper

DIRECTIONS:

Slice the sirloin steak into thin 1/8″ slices. In a skillet, brown the sirloin and vegetables in the olive oil and set off to the side. In a separate bowl, combine milk, eggs and spices. Line Dutch Oven with parchment paper and place the bread cubes into the Dutch Oven. Evenly spread the meat and vegetables over the bread. Pour egg mixture evenly over the meat, vegetables and bread pressing the bread with the back of a spoon to help the bread absorb the liquid. Top with the cheese. Cover and bake 350 for about a half hour or until mixture has set. Then serve

DUTCH OVEN COOKING 101
 
 Imagine cooking a pineapple upside down cake or salsa chicken or whatever you want when you go camping!!!!! Come learn how to cook in a dutch oven and expand your menu!!!!! Pocahontas State Park and Old Dominion Iron Chefs will be teaching a Dutch Oven Cooking 101 class on April 14, 11 am to 3 pm at Shelter 4. We will introduce you to cast iron basics, how to clean & maintain, and how to control the heat.  The class will be broken into groups and each group will cook a dish and then we will enjoy all the dishes at the end. The cost is $17.50/person the fee covers all food, materials, recipes, and supplies. Children ages 10 and up are welcome. We will have the class rain or shine. The RV campground is open if you want to camp. To sign up please email odironchefs@yahoo.com. If you have food allergies please let us know in the email.. Space is limited so registration must be made prior to the event. Payment at the class and cash is preferred. See you at the class.
Class Schedule
Part 1- Intro to cast iron, heating basics, cleaning  & maintaining cast iron

Part 2- group is broken into small groups to cook dishes

Part 3- eat the food the students cook

Part 4- clean and maintenance of cast iron

Ingredients

  • 2 tablespoons unsalted butter (melted)
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup light brown sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
Topping
  • ¾ cup light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 and ½ cup hot water
Instructions
  1. Preheat dutch oven to 350 degrees.
  2. Pour melted butter into 10 inch dutch oven.
  3. In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix.
  4. Pour in milk and vanilla extract. Stir to combine.
  5. Pour the batter over the melted butter in the dutch oven.
  6. In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
  7. Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
  8. Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!

 

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