By Keith Fisher
Again, I want to continue with the announcement about the BIG Dutch Oven Gathering (DOG), and international convention. Held April 17-18 at Davis county fairgrounds, (Farmington, Utah).
You can call the county and make reservations to camp on Friday night. I will be there with my portable campfire. After eating at the BIG Dutch oven potluck dinner on Friday evening, you can stop by and roast a marshmallow or three. The convention starts on Saturday morning. There will be vendors, classes, demonstrations and lots of food to taste. It lasts all day, and admission is free.
My truck broke down this morning, It snowed a pile and other stuff. I might not be at the convention this year. Cross your fingers and hold your breath.
In the meantime, I want to tell you about last week:
It started early and the canyon wind was cold. We were there to cook for one hundred fifty, students, helpers, and teachers. At the school where my wife works, the fourth grade has a yearly activity. To mark the end of the American history unit on the westward migration, the students learn nineteenth century crafts, games, and eat a lunch semi-indicative of the time period.
Me and my wife have been cooking the Dutch oven dinner for a few years now. This year, we made Three large pots of beef stew, six 14-inch corn breads, and eight cobblers.
I cooked the corn bread in my carport the night before which helped with Dutch oven space. We had some parents to help prepare and serve but I did all the cooking.
By the time we served, the kids were hungry and the food turned out great. We had many of the kids come tell us how good they thought it was, and that’s the payoff, the reason we do it.
I've attached some recipes for you.
Big chunk Beef Stew
by Keith Fisher
12-inch deep Dutch oven
3 lb. cross rib beef roast
10 small potatoes
9 large carrots
1 large onion
5 beef bouillon cubes
1 ½ cup flour
salt and pepper to taste
(Note Packets of Stew seasoning can be substituted for the bouilon cubes)
Cut beef into ¾ to ½ inch slices then cube. Put into a 12 inch Dutch oven with a little oil and brown. Remove meat and set aside. Dice onion and sauté in the juice of the beef. Peel and dice potatoes and carrots and add with 2 cups water and 2 bouillon cubes. Return the meat and stir. Cover and cook with 10 coals on the bottom and 16 on top.
When a fork can be inserted easily into the potatoes and carrots, add enough water to almost cover the contents, then add 3 crushed bouillon cubes. Bring temperature back up and mix flour with enough water to make a paste about the consistency of waffle batter. Add flour mixture to stew for thickening being careful not to add too much.
Let it cook about 15 minutes more and it's done.
Best Corn Bread
10-inch or 12-inch Dutch oven We increase amounts and make this in 14-inch Dutch ovens.
1 cups milk
2 cups Bisquick
2 tbs Heaping corn meal
1 1/2 cube marg
1/2 tes baking soda
1 cup Sugar
Beat eggs ,add milk melted marg to eggs. Put all dry Ingerdients together then Put in egg mixture. Mix well. Grease a 10"Dutch oven, or if you Double the recipe put it in a 12" Dutch Oven. Grease oven and Flour well. Put 9 on bottom 15 on top for a 325 degrees for 30 to 35 min.
The Cobblers were just dump cobblers and we have talked about them before.
Remember to use club soda instead of sprite or 7-up for less sweet.
two cans pie filling
one cake mix dry
one can club soda
In a 12-inch Dutch oven, spread pie filling on the bottom. sprikle cake mix on top. break up lumps. club soda to cover and bake. 15 coals on top. 9 on the bottom. when cake is done eat.
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