International Dutch Oven Society Chapter – Richmond, VA

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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

We will be having our Fall DOG at Powhatan State Park in the Campground on site 4 on Nov 11 and Dinner will be at 4:30 pm. Some will be camping Nov 10-12. You can camp or come for the day. Hope to see you there!!!!!!!<

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.

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