International Dutch Oven Society Chapter – Richmond, VA

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CONVERSION FROM SLOW COOKER TO DUTCH OVEN

SLOW COOKER           DUTCH OVEN
12 hours/Low               3 hours/325° F
10 hours/Low               2 1/2 hours/325° F
8 hours/Low                 2 hours/325° F
6 hours/Low                  1 1/2 hours/325° F
5 hours/Low                  1 hour, 15 min./325° F
4 hours/Low                  1 hour/325° F
4 hours/High                2 hours/325° F
3 hours/Low                 45 min./325° F
3 hours/High                1 1/2 hours/325° F
2 hours/Low                 30 min./325° F
2 hours/High                1 hour/325° F
1 hour/Low                    15 min./325° F
1 hour/High                  30 min./325° F

1 lb ground beef
1 15oz can pinto beans, rinsed and drained
1 15oz can golden hominy, rinsed and drained
1 14 1/2 oz can diced tomatoes
1 11 oz can condensed nacho cheese soup
1 cup water
1 1 1/4 oz envelope taco seasoning mix

Directions
1. Cook ground beef until brown and brown. rinse off fat
2. Stir in beans,hominy, undrained tomatoes, nacho cheese soup, water, and seasoning. Bring to boiling, stirring often; reduce heat. Simmer for 20 minutes, stirring occasionally.

We will be having our Summer DOG at James River State Park in the Campground on Sept 10 and Dinner will be at 5 pm. Some will be camping Sept 9-11. You can camp or come for the day. Hope to see you there!!!!!!!<

We will be having our Fall DOG at Chippokes Plantation State Park in the Campground on Nov 5 and Dinner will be at 4:30 pm. Some will be camping Nov 4-6. You can camp or come for the day. Hope to see you there!!!!!!!<

We will be having our Spring Dutch Oven Gathering at Pocahontas State Park Campground on May 14. Members will be camping but you don’t have to camp but come for the day. Dutch Ovens will need to be on the table at 5:30. We will post what site we are at on the website and Facebook. Any questions call 434-534-2680

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