Want to expand your cooking skills? Try 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 Oct 19, 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 $18.00/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 email@example.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. Also a release form will need to be signed at the class. See you at the class.
2 cups all-purpose flour
4 tsp baking powder
1/4 cup plus 2 tsp sugar,divided
1/2 tsp salt
1/2 tsp cream of tarter
1/2 cup shortening
2/3 cup milk
2 tbsp of soft butter or margarine
1/8 tsp ground mace or nutmeg
1 1/2 tsp shredded orange peel
1 cup sifted confectioners sugar
1 to 2 tbsp orange juice
Combine flour,baking powder,2 tsp sugar,salt and cream of tarter in a mixing bowl; cut in shortening until mixture resembles course crumbs.Add milk ans stir until a soft dough is formed. Shape into ball and turn out onto a lightly floured surface. Knead gently and pat or roll into a 9×18 rectangle.
Spread 2 tbsp soft butter on dough. Mix 1/4 cup sugar,mace and 1/2 tsp orange peel;sprinkle mixture over buttered dough. Beginning at the 9 inch edge, roll like a jelly roll; seal end. Cut into eight slices,about 1 inch thick.
Bake at 375 oven for 25 minutes. Combine 1 tsp orange peel,confectioners sugar and enough orange juice to make a soft icing. Drizzle over warm biscuits.
recipe came from Morning Fires,Evening Lights The Marlboro Country Cookbook
If you love bacon you love these biscuits. Made these during a cold winter morning.
3 strips lean bacon
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon backing soda
1 teaspoon salt
1 teaspoon unsalted butter,soften
2/3 cup butter milk(might need 1 cup)
melted butter or buttermilk for brushing tops
Preheat dutch oven to 450 F
fry bacon in cast iron skillet or frying pan until crisp. Pour off 1 teaspoon of the rendered fat as the bacon fries and reserve it. Crumble the bacon.
In a bowl,mix together the flour,baking powder,baking soda,and salt. Sprinkle the reserved bacon fat over the flour and add the butter. Using your fingers,rub in the fat until it disappears into the dry ingredients. Add the bacon and buttermilk and stir until the dough is soft and light but not sticky. Turn dough out onto a floured board.
With floured hands,knead the dough just until smooth. Do not over work. Roll dough out to a 3/4 inch thickness and cut out biscuits with a 3 inch round biscuit cutter. Place the bisuits in the greased dutch oven. Bake for 12 to 15 minutes,at which point the biscuits should have a gloden brown top. Remove from the oven and immedinately brush tops with melted butter or buttermilk. Serve warm.
Recipe came from the cookbook Judith Olney on Bread.
Made this camping with fellow Old Dominion Iron Chefs members.
White Chicken Chili
1 pkg white chicken chili seasoning mix
1 lb boneless,skinless chicken breasts cut into 1/2 in cubes
(we used ground chicken)
2 cans (15-16)can white beans,undrained
1 cup water
1 tbsp of vegetable oil is you cook the breasts
Heat oil in Dutch oven and cook until chicken in no longer pink. drain juice then add season mix,beans and water,stir to combine bring to boil and cover reduce heat and simmer for 10 mins. stir occasionally. makes 4 servings
Made this in my backyard and they where awesome!!!!
2-3 pounds of ribs
4 gloves of garlic (pieces)
1-2 bbq sauce
oil bottom of DO liberally
chop onions, garlic and place in DO and coat onions so they don’t stick.
About 14 coals on top of a 12″ DO and 7 on the bottom. Cook until tender about 2 hours.
Drain fat from DO and pour and cover ribs in sauce and let heat up about 15-20 mins