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. For more information please contact Yvonne Newton.
2004 Meeting Schedule:
Bare Pots -
Bear Pot Chapter’s February 2004 DOG
As reported by Bill Brummel, Chapter Advisor
A clear and just below freezing day, but with little wind, greeted our Chapter members as they gathered once again at Eisenhower City Park located at the south entrance to Camp Bullis on the north side of San Antonio. Members, guests, and even walk-ups must have been tired of being house-bound as we had a total of 34 folks to finally show up to enjoy the pot luck Dutch oven cooking.
At least five of those guests and walk-up folks immediately joined our Chapter and that number may well increase by our April 3rd DOG. These higher numbers of visitors was a result of a notice about our Feb. DOG having been printed in two consecutive Sunday issues of San Antonio’s Express-News newspaper in the Outdoor page. Sort of needless to say, this having a notice of our upcoming DOGs will continue to be published in this newspaper. What was the cost of having this notice included in the paper? Nada! Zip! None!
Since our cooking theme was Valentine’s, Cathy Duquette brought and donated a cute Valentine’s bear to be included in our Attendance Awards for those who actually cook in Dutch ovens at our DOGs. It was decided that only ladies would be included in the Valentine Bear’s drawing. The girls
had to pick a number between 1 and 6. No one won the bear with the first drawing but Bev Brummel won it in the second drawing.
Eleven individuals/teams actually cooked:
Bill & Bev Brummel – a combined venison chili with a cornbread top.
Tom Earnest – a Country Potato Soup from an Amish recipe.
Mile Delchambre – a meat loaf cooked in a heart-shaped cake pan.
Bill and Averill Tope - a combination pineapple, cherry, peach cobbler.
Anton Hajek – Ketchum Canyon Beef Stew in his No. 2 African Potjie.
Al Reiter – cinnamon rolls.
John Dupree – apple cake.
Don & Ernestine Marth – chili with cornbread.
Cathy Duquette – Cherry Crunch.
Bob & Christina Ray – chili with cornbread.
Curtis Curlee –
Our April 3rd DOG cooking theme is Fiesta! to correspond with San Antonio’s annual Mexican Fiesta. Those Bear Pot members who want to do so will dress accordingly. All ovens cooked will be ready to serve at 11:30 sharp and I’d well imagine that most will be Mexican or Tex-Mex dishes. Come and join in with our Fiesta DOG! All of our DOGs are held at Eisenhower City Park and are open to the general public free of charge. For more info and/or directions, phone or email me at (210) 675-3468 or at 2bs@stic.net.
Recipes
Dutch Oven Chili with Cornbread
From the Dutch oven of the 2B’S, Bare Pot Chapter 0f LSDOS and IDOS
A 12” Lodge cast iron Dutch oven was used. This recipe will feed 8 adults or maybe 3 teenagers.
Ingredients:
1-1/2 lbs. of ground venison or 85/15 hamburger meat
1 can (15 oz.) Ranch Style Beans
1 bottle (24 oz.) Pace Chunky Salsa
1 medium yellow onion, chopped
3 Tbsp. Menchaca chili blend powder
3 Tbsp corn oil
salt and pepper to taste.
Instructions: Sauté venison (hamburger) meat with onion in corn oil using 25 hot coals under oven. Reduce the amount of bottom coals and simmer for 10-15 minutes while mixing up cornbread for topping. Add all other ingredients except cornbread batter to meat and onions and simmer for
another 10-15 minutes. Pour and spread the cornbread batter over the chili.
Cornbread – 2 cups 50-50 flour/cornmeal
2 tbsp. Sugar; 2/3 tsp. salt
4 tsp. baking powder
1 egg
1/3 cup dry milk
1 cup water
3 tbsp. oil.
Mix all ingredients until all dry ones are wet. Pour and level cornbread batter over the top of the chili. Place lid on oven; remove enough coals from bottom of oven to have 10 hot briquettes below and 15 on top. Cook dish until cornbread topping is browned. Serve immediately.
Note: The cornbread forms a crust over the chili, resulting in both chili and cornbread being served together as one complete dish.
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Country Potato Soup – by Tom Earnest –Bare Pot Chapter
A 12” Lodge cast iron over was used.
Ingredients:
3 cups potatoes, diced small
1/2 cup celery, diced small
˝ dup carrots, diced small
˝ cup onion, diced small
1-1/2 cup water
2 chicken bouillon cubes
1 Tbsp. parsley flakes
1 cup sour cream
several slices of Velveeta cheese
1 Tbsp. flour
2 cups milk, divided
1 cup ham or bacon, diced
salt and pepper to taste.
Instructions: Cook vegetables and ham or bacon in chicken bouilloned water until soft. Add 1 cup milk. Heat only, do not boil! Mix together sour cream, 1 cup milk, flour, salt, pepper and parsley. Slowly add to above, stirring well until it thickens. All Velveeta cheese. Serve with crackers (Saltines-Ritz-Club).
Note: This recipe is taken from the Amish Coblentz family. This family had a “baker’s dozen” (13 children – nine boys and four girls). At times this family was referred to as a ball team and four cheerleaders. The thirteenth child was born of Friday the Thirteenth and was the only left-handed in
the family. The family originated in Geauga County, Ohio (1903), and later moved to Mercer County, Pennsylvania. The father was ordained into the ministry in the Amish Church. Later was ordained Bishop which he held until hid death on 7 Oct. 85. Mother passed away on 14 Jan 92.
Ketchum Canyon Beef Stew – by Anton Hajek – Bare pot Chapter
A cast iron No. 3 African Potjie was used.
Ingredients: 5 thick bacon slices, chopped
1/3 cup all-purpose flour
1 tsp. salt
1 tsp. dried thyme of sage leaves
˝ tsp. pepper
2-1/2 lbs. boneless beef chuck or bottom round, cut into 1=1/2 inches
1 medium onion, chopped
1-1/2 cups strong brewed coffee
3 Tbsp. chili sauce or ketchup
2 Tbsp. molasses
2 Tbsp. Worcestershire sauce
12 small boiling onion
2 cups water
6 small red potatoes, scrubbed and quartered
4 carrots, cut into
1-1/2 inch pieces
chopped fresh parsley (optional).
Instructions: Cook bacon over medium-low heat until crisp. Remove bacon and set aside. Combine flour, salt, thyme and pepper. Coat beef pieces in flour mixture. Cook beef in bacon drippings over medium-low heat browning all sides of beef. Remove beef and set aside. Add onion and remain flour
mixture to pot and cook until the onion is soft. Stir in coffee, chili sauce, molasses, Worcestershire sauce, reserved bacon and beef stirring all in well. Bring all up to a boil and then lower the heat under the potpie to allow only simmering, cover tightly, and simmer for one hour, stirring occasionally. Add 12 small onions and water. Cover and continue cooking 30 minutes. Then add in potatoes and carrots; partially cover and simmer 30 minutes or until beef and vegetables are tender. Garnish with parsley, if desired. Note: Makes 6 servings, about 2 cups each.
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Cherry Crunch – as cooked by Cathy Duquette = Bare Pot Chapter
Ingredients: 1 cup rolled oats
˝ cup flour
1 cup sugar
1/2 cup butter
1 can cherry pie filing
optional: whipped topping or ice cream.
Instructions: Combine oats. flour and sugar. Cut in butter until crumbly. Place ˝ of mixture in bottom of Dutch oven. Spoon in filling, then spread remaining crust mixture over top of filling. Bake at 350 degrees for 45 minutes or until browned.
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APRIL, 2004 BARE POT CHAPTER DOG REPORT
By Bill Brummel, Chapter Advisor
In spite of receiving from 2-3 inches of heavy rains during Friday, April 2nd, the BARE POT CHAPTER held its April 3rd DOG at Eisenhower Park, our Chapter’s permanent DOG location.
Eighteen of our BARE POT CHAPTER members showed up and all of them cooked delicious dishes in their LODGE Dutch ovens.
Six others attended this DOG, some due to the great publicity we received from one of the outdoor writers for San Antonio’s Express-News newspaper. Of those six, all joined the BARE POT CHAPTER and four also joined our parent Society with one being a re-up.
At our Chapter’s business meeting following the feasting, two Society members reported that they were indeed lucky to have received their Society membership pins due to the fact that the pins tore through the envelope they were sent in but were not lost. Mike Delchambre reported that
he did not receive a pin inside of his envelope and the Tope’s reported that theirs was crushed and unusable.
They expect immediate replacements of the lost and damaged pins.
The new and re-up Society members are expecting to receive their February 2004 newsletter and Society membership pins ASAP.
It is suggested that no more pins be mailed out with the newsletters in the future.
The BARE POT CHAPTER membership voted to move our usual June DOG to Palmetto State Park so as to be a part of the State-wide DOG.
During the BARE POT CHAPTER’S business meeting, Bill Brummel was again voted to remain their Chapter Advisor for another year.
They also voted to assist as best they can should the Texas Parks and Wildlife Department decide to hold their popular EXPO this year.
Other important information concerning our Society was also discussed.
APRIL, 2004 BARE POT CHAPTER DOG RECIEPES
From the Oven of Sandra Klassy – Bare Pot Chapter -Broccoli Chicken
Ingredients: 1 (6.9 oz.) package chicken flavored Rice-a-Roni
2 Tablespoons margarine or butter
1 teaspoon dried basil
4 boneless, skinless chicken breast halves
2 cups broccoli flowerets
1 tomato, chopped
1 cup (4 oz) shredded mozzarella cheese
I can (14 oz.) chicken broth.
Instructions:
1. Sauté Rice-A-Roni mix with margarine in Dutch oven until pasta is a golden brown.
2. Add in chicken broth, Rice-A-Roni seasonings and basil. Bring up to a boil. Place chicken cut into pieces on rice. Cover with lid and reduce heat to low simmer for 10 minutes.
3. Stir in broccoli and tomato. Recover and simmer for 10 more minutes or until rice is tender and chicken is no longer pink inside. Sprinkle with cheese, recover and let stand for 3 minutes.
From the oven of Bryant Smith – Bare Pot Chapter – Thunder Mountain Chicken and Broccoli
Ingredients: 2 cups medium white sauce (recipe follows below)
2 Tablespoons Beau Monde seasoning
˝ teaspoon salt; 3 pounds chicken meat, boned and cubed
1 bunch broccoli, cut into 2-inch pieces
paprika to taste.
Instructions:
1. Prepare white sauce and add seasoning mix and salt, mixing well.
2. Arrange chicken and broccoli in Dutch oven and pour sauce over the top.
3. Sprinkle with paprika.
4. Bake at 350 degrees F for one hour
Medium White Sauce
Ingredients: 4 Tablespoons butter or margarine
4 Tablespoons unbleached all-purpose flour
˝ teaspoon salt
dash pepper
2 cups milk.
Instructions:
Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Add milk all at once. Cook at medium heat, stirring constantly, until mixture thickens and bubbles. Remove sauce from heat when it
bubbles. If sauce cooks too long, it will become too thick and the margarine will separate. (If this happens, you can repair it by stirring in a little more milk and cooking, stirring constantly, until sauce bubbles.)
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Fiesta Chili Tortilla Casserole - From the 2B’S – Bill and Bev Brummel Oven Pare Pot Chapter
A Lodge 12” Dutch oven was used.
Ingredients: 1-1/2 lb. ground venison
1 (14.5 oz.) can of diced tomatoes
1 can (15.5oz.) Bush’s Chili Magic Chili Starter with Chili Beans, Sauce, and Seasonings
chili blend powder (to taste)
2 tablespoons diced onions enough flour tortillas to cover oven’s bottom twice
1 cup (8 oz.) shredded cheddar cheese.
Instructions:
Preheat over to 350 degrees F.
Brown meat and onions in oven.
Add Bush’s Chili Starter and diced tomatoes.
Season with additional chili blend powder to taste.
Simmer contents for 20 minutes.
Remove meat mixture, wiping out grease from oven.
Spray oven’s bottom with Pam olive oil.
Cover oven’s bottom with flour tortillas.
Spread half of cooked meat mixture over tortillas.
Spread half of cheese over meat mixture.
Add another layer of tortillas, rest of meat mixture, and cheese.
Cover with lid and bake for 15 minutes or until cheese is melted.
Serve hot and enjoy.
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>From Mike Delchambre’s oven – Bare Pot Chapter- Scalloped Oysters
Ingredients: 1 pint fresh oysters
1 cup milk
1 stick butter
Saltine-style crackers
2 Tablespoons Cocktail sauce
spring of fresh parsley, chopped
1 teaspoon white pepper
dash of white Worcestershire sauce
a few drops of sherry.
Instructions:
Butter or spray a Dutch oven. Cover the bottom with crushed crackers. Spread with more crushed crackers, dot with utter, and pour the milk mixture over all.
Bake in oven at 350 degrees F, for 30 minutes.
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>From the oven of Curtis and Marilyn Curlee – Bare Pot Chapter- Mexican Casserole
Ingredients: 1 lb ground beef
3 large onions, chopped
1 glove garlic
˝ teaspoon cumin
1 can tomatoes w/green chilies
1 can cream of mushroom soup
1 can cream of mushroom soup
1 can of cream of chicken soup
1 small can of corn, drained
1 can enchilada sauce
24 corn tortillas, cut in strips
2 cups grated cheddar cheese
salt to taste.
Instructions:
Sauté ground meat, onion, and garlic until lightly browned.
Stir in remaining ingredients, except tortillas and cheese.
In a 12” Dutch oven, alternate layer of meat mixture with tortilla strips ending with meat.
Sprinkle with cheese and cook at 350 degrees F. for 35 minutes.
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>From the oven of Richard and Cathy Duquette – Bare Pot Chapter – Impossible Cheeseburger Pie
Ingredients: 1 lb. ground beef
1 cup chopped onion
˝ teaspoon salt
1 cup shredded cheddar cheese
˝ cup Bisquick
1 cup milk
2 eggs
Instructions:
Heat oven to 400 degrees F.
Grease 9” pie plate.
Cook ground beef and onion until beef is brown, drain.
Stir in salt.
Spread in pie plate; sprinkle with cheese.
Stir remaining ingredients until blended and pour into pie plate.
Bake bout 25 minutes or until knife inserted in center comes out clean.
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Other dishes cooked but no recipes turned in included Mimi Dogs, Chicken and Dumplings, Three fruit cobbler, Fajitas, Home canned pear cobbler, and a Peach cobbler.
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Updated Aug 2005
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