International Dutch Oven Society Chapter – Richmond, VA

Iron Chef

3 eggs

1/2 cup butter, softened

1 1/2 cups white sugar

3 tablespoons all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/8 teaspoon freshly grated nutmeg

1 (9 inch) unbaked pie crust

 

Directions

Preheat dutch oven oven to 350 degrees (175 degrees C). Can use a cast iron or metal pie plate

Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.

Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.

Bake for 40 to 60 minutes, or until center is firm

Want to expand your cooking skills? Try cooking a pineapple upside down cake, 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 4th, 11 am to 3 pm est at Shelter 4. The class could go past 3 pm. 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 $18.00/person the fee covers all food, materials, recipes, and supplies. No need to bring anything except a drink. 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. Once you send an email for registration you will be directed to the online payment site which needs to be paid before you attend the class. Also a release form will need to be signed at the class. See you at the class.

Our fall DOG is Nov 2 at Powhatan State Park at site 4 in the campground. You dont have to camp but the park might charge to get into park if coming for the day. Dinner is at 4:30 pm so Pots on the table at 4:30. You can come and cook at site 4 if coming for the day.

 

2019 National Dutch Oven Gathering Golden Spoon

Salsa Chicken
2 lb Chicken Strips (thawed)
4 Tbsp oil
2 pkg Taco Seasoning
2 can Diced Tomatoes
2/3 cup Apricot Preserves

Preparation
1. Empty Taco Seasoning onto a plate or into a plastic bag. Toss or otherwise coat the Chicken Strips
2. In a large pan, heat the oil over medium heat. Add Chicken and sauté 5 -7 minutes or until done
3. Stir in Tomatoes and Preserves. Simmer at low / med heat until it thickens. Add any left over Taco Seasoning for added flavor

Serves: 8

 

2 Cups of Original Bisquick mix

1/3 cup finely chopped strawberry

1/3 cup miniature semi-sweet chocolate chips

3 tablespoons of sugar

1/3 cup whipping (heavy) cream ( might need more if to dry)

1 egg

About 1 tablespoon milk

About 1 tablespoon coarse sugar

  1. Heat oven to 425. Grease inside the dutch oven. Stir Bisquick mix, Strawberries, chocolate chips, 3 tablespoons of sugar, the whipping cream and egg until soft dough forms
  2. Place dough on surface sprinkled with bisquick mix; gently roll in bisquick mix to coat. Shape in to a ball; knead 10 times. Pat dough into 8 inch circle, brush with milk; sprinkle with 1 tablespoon sugar. Cut into 8 wedges, but do not separate.
  3. Bake 12 to 15 minutes or until golden brown. Carefully separate wedges.

 

 

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