2006-2007
October 7, 2006 -- Brazos Center
November 4, 2006 -- Brazos Center
December 2, 2006 -- Brazos Center
January 6, 2007 -- Brazos Center
February 3, 2007 -- Brazos Center
March 3, 2007 -- Brazos Center
April 7, 2007 -- Brazos Center
May 5, 2006 -- Brazos Center
Howdy! We're on for the November DOG to be held on Saturday Nov. 4th at the Brazos Center Pavilion. I'll be there and hopefully a large group of you all, as well. Since the weather has cooled and Fall is arriving, let's do soups and stews as our theme. We can start gathering/cooking around 10 a.m. and put our pots on the table sometime leading up to 1:00 p.m.
We forgot to hold the business meeting during last month's demo, so y'all remind me. It will be short. We just need to vote for chapter advisor.
Bring your pots, ingredients and enthusiasm and let's get cooking! See you there.
Shervonne Davis '08
Howdy! Our October meeting is scheduled for the 7th at the Brazos Center. That is also the date that the Brazos Valley Museum is holding their annual Heritage Festival which they always ask us to participate in by doing a demonstration. This Festival is a good way for us to meet people and possibly gain new members. (It's more fun with more cookers, in my opinion!)
The theme of the festival this year is Booneville Days, in honor of Bryan's earliest beginnings as Booneville. Some people will be wearing period clothing from the Texas Republic days - the 1830's. You may if you want to, but you do not have to. The contact at the museum has been telling scouts and others about our demo and is really excited about us being there and plans to mention it on the morning show on KBTX prior to the event. I need your help, though. We need people to be there that day! It's going to be a sad show if it's just me and my little pots! We will be located at our usual pavilion with access to the water at the rest room building nearby. Even if you're new, we'd love to have you with us. We usually do lots of biscuits to share with the crowd. One year we served little sample cups of chili, too. tell me what you'd like to do, please!
One last thing. Tommy and Jeanne have a busy fall ahead of them and Tommy is ready to step down as the 'interim' Chapter Advisor. If y'all will have me, I am interested in taking on the role as Chapter Advisor. I'm still working full-time and going to school part-time, but if y'all are willing to participate, I'm willing to be the Advisor. I just don't want to show up out there and be alone - that's no fun at all. While we're visiting and chatting at the demo, we can talk about it, see if any of you are interested instead of me, and have a very brief business meeting to elect a new Chapter Advisor. We'll keep the politics low and the cooking fun high.
Y'all stay in touch with me, ok?! Thanks. (Let me know if you can attend on the 7th.)
Hello Everyone
I have taken the position of chapter adviser, on an interim basis, now that Greg Petrey have moved to Ft. Worth. I have scheduled our first DOG of the fall for Saturday Sept. 17th. This was the only date open for our usual meeting place at the pavilion adjacent to the parking lot at the Brazos Center. I think pots on the table @ 1:00 with an open menu selection would be a good start to allow time for visiting and discussion for the future of the chapter.
I hope everyone can attend and look forward to a great afternoon.
Tommy Raykovich
979-696-7561
DOG News
January 8, 2005
By Greg Petrey, Chapter Advisor
Howdy from the Brazos Valley:
Three families met today for our January DOG. We enjoyed great weather, fun and fellowship. Brian and Chance Frankum along with future son-in-law Aaron fixed us a Mexican Lasagna and Caramel Pecan rolls that were out of this world. Bud Nichols prepared Pineapple Chicken wings and a multi-bean casserole that were also excellent. Our family prepared a stacked enchilada casserole and "Monkey Bread".
Our next DOG will be on February 12, 2005. The Theme for this DOG will be "Italian in a Dutch Oven."
Monkey Bread
By Kodie Petrey
3 cans Buttermilk Biscuits (10 per can)
1 cup sugar
2 tsp. Cinnamon
1 cup Brown Sugar
1 stick butter or margarine
1 cup pecans, if desired
Cut biscuits into 1/4's. In large baggie, combine white sugar and cinnamon. Shake biscuit pieces in cinnamon sugar mixture. Pour biscuits and cinnamon sugar into well grease 12" Dutch Oven. Melt butter and brown sugar. Boil 1 minute. Pour over biscuits. Bake 35 minutes at 350° F. Let stand 10 minutes before removing from pan.
Edna's Stacked Enchiladas
By Sara Petrey
1 36 count package White Corn Tortillas
1 10 oz can Enchilada sauce
2 8 oz cans Tomato Sauce
4 cups grated cheese (Mexican Blend)
1 pound hamburger (we prefer ground chuck)
Cumin, salt and pepper to taste
Oil or shortening for frying tortillas
Fry hamburger and combine with 1 can Tomato Sauce, salt, pepper and cumin to taste. Bring to boil and set aside in separate container.
Heat enchilada sauce and 1 can tomato sauce together in a pot large enough to accommodate fried tortillas.
Heat oil or shortening in skillet or pot. Fry tortillas, one at time, until lightly crisp. Submerge fried tortilla in enchilada sauce mixture. Layer dipped tortilla in bottom of 10 inch Dutch Oven. Overlap tortillas and allow to "run up the side" approximately one inch. The bottom layer will take 5 tortillas. Cover tortilla layer with one-third of beef mixture and top with one cup of cheese.
Repeat process with two more layers of tortillas, beef mixture and cheese. Topping with any remaining enchilada sauce mixture, leftover meat and remaining cheese.
Cook approximately 30 minutes at 325 degrees, removing bottom heat after 20 minutes.
Tear remaining tortillas into triangles and fry for chips. Salt tortilla chips to taste as soon as they come out of the oil. Serve hot with salsa.
Yields 6 to 8 servings.
Mexican Lasagna
By Brian and Chance Frankum
Adapted for Dutch Oven from the Food Network
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Preheat a large skillet, or extra Dutch Oven, over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna at 425 degrees 12 to 15 minutes until cheese is brown and bubbly.
The Brazos Valley Chapter is in the Bryan / College Station area. For meeting schedule and location information please contact Greg Petrey 979-690-0286.
Brazos Valley News
By Greg Petrey, Chapter Advisor
The Brazos Valley Chapter takes the Summer off due to the heat and members travel plans. We will kick off the Fall with a Breakfast DOG on September 4th at the Brazos Center in Bryan. Then on September 10-12, many of us will be at Yellow Rose for the National DOG. On Sunday, October 3rd, we will be participating with the Brazos Valley Museum of Natural History in their Archeology Fair. We look forward to a great Fall here in the Brazos Valley. Please check back often for more information.
Howdy!
The Brazos Valley Chapter held its inaugural DOG on Saturday, February 1, 2003. We had 13 cookers and 10 non-cookers in attendance. One non-cooking family brought chips and dips for everyone to share while others finished cooking. We all shared Chocolate Cherry Cobbler, Chicken on Thyme, Short Ribs with Cornbread Dumplings, Rosemary Potatoes, Black Bean Cowboy Stew, Cheddar Biscuits, Yeast Rolls, Vegetable Bean Soup, Lasagna, Apple Crisp, Cowboy Potatoes, Baked Corn and Chile. What a great feast!
Greg
Archived September 2006
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