Bare Pots Chapter
Bill Brummel, Chapter Advisor
San Antonio, Texas
The Bexar Chapter's (San Antonio area) "Bare Pots" currently hold their DOGs on the first Saturday of all even months. These DOGs are always held at Eisenhower Park on the north side of San Antonio.
August Bear Pots Chapter News
by Bill Brummel, Chapter Advisor
No Let Down for the Bare Pot Chapter's Summer!
The Bare Pot Chapter members don’t shut down just because it is summer time! Bill and Bev Brummel held an hour and a half long session on Dutch oven buying and cooking on July 28th for the Texas Parks and Wildlife Department’s supported Women in the Outdoors. It was held in the new Bass Pro Shop’s San Antonio location.
During the set up period before and the take down period after the session, many folks stopped by to ask questions about Dutch oven cooking. Bare Pot Chapter and Lodge Mfg. Co, fliers were given to those folks as well as inviting them to our August 4th DOG.
Our August DOG was our annual Brunch DOG that began at 8 AM so we could hold our feast and business session before 12 Noon. Dishes cooked included:
Hambalaya Corn Bread by Bill & Bev Brummel; Pigs in Blankets by Bill & Betty Tope; a mixed fruit cobbler by Marion Olson & Evie Fuller; cinnamon biscuits and ham & cheese biscuits by Sandra Klassy; and the “World’s Finest Peach Cobbler” by Henry Holman.
We’re also pleased to announce that we had several guests, some coming from our July 28th Bass Pro demonstration, of which six joined our Bare Pot Chapter as new members.
During our business meeting, it was discussed and approved that the Bare Pot Chapter would hold a major Dutch oven cooking demonstration at San Antonio’s Bass Pro Shop on October 27th just prior to deer season to showcase the ease of cooking with those wonderful old black pots.
Our October DOG’s theme will be Fall Harvest and Fellowship. It will be held on October 6th, starting at 9 AM, and at our usual Eisenhower City Park location. As always, our DOGs are open to all LSDOS members and visitors.
Bare Pot August DOG Recipe
Hambalaya Corn Bread
by Bill and Bev Brummel
Note: We used a 12” Lodge cast iron Dutch oven and this recipe will serve 8 adults or 4 teenagers.
Ingredients: ½ cup chopped green bell peppers; ½ cup chopped green (spring) onions; 3 tablespoons vegetable or olive oil; 1-1/4 cups all-purpose flour; 1 cup yellow corn meal; 1-1/2 tsp. baking soda; ½ tsp. salt; 2 large eggs, beaten; 2 cups sweet or buttermilk (we used 1% sweet milk); 1 cup diced fully baked ham; 1/3 pound bulk port sausage (we used HEB’s lite) cooked but not drained.
Instructions: In a large skillet (for in house cooking) or a 12" Lodge cast iron Dutch oven, cook the sausage, breaking it into small crumbles, until all pink coloring is gone.
Remove sausage into a covered container and then sauté green peppers and onions in the sausage grease, adding vegetable/olive oil is needed.
In a bowl, combine the flower, cornmeal, baking powder and salt.
In another bowl, combine eggs and milk and then stir into the dry ingredients just until moistened.
Fold in the ham, sausage, and green pepper/onion mixture.
Transfer to a grease skillet or Dutch oven, after first removing excess oils, and bake at 425 degrees F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Invert Hambalaya onto a plate and cut into serving pieces while still warm and then serve and enjoy!
(Editor's Note: No other recipes received since all others have been published before. Also no photos available.)
April Bear Pots Chapter News
by Bill Brummel, Chapter Advisor
First off, we all were deeply saddened by the death of Anton Hayek IV. He was always helpful, friendly, and caring. A contribution has been made to his Boy Scout Troop as a memorial to him and his Scouting.
Members of the Bare Pots have been very busy spreading the good words and tastes of Dutch oven cooking during the month of March! On March 3rd, Bill and Bev Brummel set up a Dutch oven demonstration table at the Agricultural Heritage Museum’s grounds in Boerne during a large chuckwagon cookoff where they sold out of our LSDOS cookbooks, passed out hundreds of Lodge's Dutch oven cooking pamphlets, Bare Pots Chapter's handouts, and LSDOS applications. Then on March 24th, the Brummels and Tom Earnest cooked enough peach cobblers to feed well over 300 volunteer workers who removed trash from the upper city part of the San Antonio River as part of the annual Basura Bash hosted by AT&T Pioneers, the City of San Antonio, and the San Antonio River Authority. Following the above, on March 31st, the Brummels, Tom Earnest, Sandra Klassy, and Marion Olson cooked enough peach cobblers to feed more than 500 of the thousands of visitors attending the Tejeda Middle School’s Heritage Faire. Again, Bare Pots Chapter's and Lodge's pamphlets, and LSDOS applications were given out to interested people at both the Bash and Faire locations. Quite a few of the people we talked with at all three locations told us that they planned to come to our April 7th DOG. However, heavy rains and hard blowing cold winds from the north forced a cancellation of this DOG. The Swap ‘n Sell we had planned for the April 7th DOG has now been postponed to be held at our June 2nd DOG. All other Chapters are most welcome to come and join into both our Swap ‘n Sell and DOG. The Swap 'n Sell will happen while our ovens are cooking so come early and stay late for the best deals and outstanding food, fun, and fellowship. For directions to our DOG, e-mail Bill.
Bare Pots Chapter Recipes
Dutch Oven Taco Bake
by
Bill & Bev Brummel
Note: This recipe will serve 8 adults or 3 teenagers and was cooked in a Lodge 10” cast iron oven.
Ingredients: 1 pkg. (14 oz.) Kraft Deluxe Mac and Cheese Dinner; 1-1/2 lb. ground beef; 1 pkg. (1 oz.) taco seasoning mix; 3/4 cup water; 3/4 cup sour cream; 1-1/2 cups shredded Cheddar cheese, divided; 1 cup Pace’s Chunky Salsa (we used medium heat).
Instructions: Precook pasta and drain at home, refrigerate until needed. Cook ground beef in a hot Dutch oven, draining off fat. Add cooked pasta, the rest of the Kraft dinner, taco seasonings, 1/2 of the shredded Cheddar cheese, salsa, sour cream, and water to the meat, bringing all to a simmer, stirring the mixture well several times blending all of the ingredients together. Cover the Dutch oven with lid and bake at 400 degrees with coals on top and bottom of oven for 15 minutes. Then remove lid, top the mixture with rest of the shredded cheese, replace lid and bake for an additional 5 minutes, fully melting the top cheese.
Serve warm and enjoy.
Added cooking note: Since so much cheese is being used, it would be best to line the insides of the oven with foil first so that the cheese will not burn into the metal.
Chicken *A* Roni
by
Sandra Klassy
1 pkg. (6.9 oz.) Chicken flavor Rice a Roni
2-3 chicken breasts – cut into strips
2Tbs. butter
2-1/2 cups water or chicken broth
½ med onion – sliced into strips
Melt butter into Dutch oven. Add onion and Rice a Roni. Stir rice until lightly browned. Add chicken strips; continue to brown. When brown enough for your
taste, add flavored seasoning package from Rice a Roni and liquid. Cover for 20 minutes over low heat (simmer heat) until all liquid is absorbed and rice is
tender. Yummmmm!
Frijoles A La Charra
or
Boracho Beans
(Non-alcoholic)
by
Bill & Bev Brummel
A 12" Lodge cast iron Dutch oven was used and will serve 8 adults as a side.
Ingredients: 4 cups raw dry Pinto beans; ½ lb. lean and diced bacon; 1 medium onion, diced; 1 Jalapeno pepper chopped, seeds removed; 1 bunch fresh cilantro, well chopped; 1 can (12 oz.) Rotel tomatoes w/green chiles; 1 tsp. salt; enough water to cover beans.
Directions: Cook diced bacon in Dutch oven until done. Remove bacon but not the bacon grease. Cook beans with enough water to keep them covered until done (about 4 hours). Add onion, Jalapeno, cilantro, Rotel tomatoes (undrained), and simmer until done, mixing well.
Serve hot.
Note: Some folks omit the jalapeno pepper, or add more, depending upon how much heat one’s throat can take. Also, some folks rather add beer than water in making this recipe. If someone else made this recipe, take only a little taste first!!
Created May, 1999
Updated August 2007
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