As of now in A46 we will have a dutch oven workshop. It will be Friday starting at noon. It will start with a pizza and introductions. We will have several NOG demonstrators doing their favorite dishes. And there will be information on cooking times, care and storage of your DOs as well as information on coals verse briquettes and many other informative subjects. Please respond so that:

1. We have an idea about how many to expect for food and hand outs. If there is too many the demo may be relocated to Donna's space where we can have more seating.

2. Send me any questions you have that we can get answeres to even if I have to get hold of some of the experts like Lori Sanders for the correct answer.

We ask that you bring your own water or drink and silverware, but as each dish is completed samples will be provided to those taking part in the class. It sounds like we will have tons of food and fun.

Norma and I would like to attend.

Linda & Dale,

I wish I could be there to support you. Have fun.

Lori

Hi Linda and Dale
Glad you are doing this.
I will bring my "pots" and somethin' to put in "um".
Louise B
(a new Nogger)

Thanks for putting on the workshop! I would love to attend. Domenica

You are welcome. The more the merrier. It sounds like there will be seven different dishes to sample so come hungry. I will have booklets for attendees with the recipes and a temp, coal, size chart. And I have now have two charming men to bring the samples around to everyone.

Linda,

Here's what Dennis will be making. It's from last year's workshop and Lori posted it last year.

Deep Dish Berry Cobbler
1 pouch Krusteaz Cinnamon Crumb Cake Mix
1 pouch Cinnamon Topping (included)
4 cups frozen mixed berries
6 Tbls butter, cut into pieces
1 cup old fashioned oats
1 Tbl water

Preheat oven to 350*. In a 10-inch dutch oven, gently toss together berries and ½ cup cake mix. In a bowl, mix together remaining cake mix, full pouch of cinnamon topping, butter, oats, and water. Electric mixer can be used to make mixture crumbly. Sprinkle topping over berry mixture. Bake 35-40 minutes or until filling is bubbly. Serve warm, with vanilla ice cream or whipped cream, if desired.

Dennis and Charlene

We will be there with plates, silverware, water & note paper. Can hardly wait. Will also make Mississippi Mudd Cake for potluck!

Hi Linda,

If you still need dishes for the demo, I am willing to make Better Baked Ziti. It's one of Lori's recipes from last year.

Adonna

We are looking forward to your baked Ziti. I have sent you an email about the class outline. Thanks.

Did I tell you I'm really looking forward to it????? I am! I love to cook--and eat, but that's another story!

I would like to attend.

I take it from your description that we're mostly listening and taking notes (meaning I don't have to have purchased my DO yet) - yes?

Anne, you are right, you do not need to own a dutch oven before attending the class. Come watch and sample and deside what size, depth and kind you might want. This is for people who love cooking in dutch ovens and those who are curious. Anyone and everyone is welcome to come watch and sample. All you need to enjoy and eat is a chair, and silverware and your bottle of water or what ever you want to drink. We will have samples of pizza, berry cobbler, main dishes and more.

I would also like to attend. Can I bring a gallon of fresh picked Blueberries?

Susanna A.

Fresh blueberries sound wonderful. That would be great. Thanks.

Hi Linda:
I would like to attend the DO workshop too! Frank will be smoking chicken before we leave Crescent City, and I will use it to make a layered enchilada... This year I will assemble the the dish before the workshop! Looking forward to it.
Sally

Chuck and Deb ( First timers), in B15 would like to attend.

Kathy and Garth Chamblin
B-31 will be there

Hi Linda,

I'd also love to attend. After attending Lori & Mike's class last year I've definitely found a love for Dutch Ovens! I'm looking forward to brushing up my techniques and having a few questions answered.

Thanks so much for doing this workshop!
Ellen
(Ellen & Bret - B29)

Duke and Beverlee (C17) will be attending. We have purchased most of the dutch oven pans, etc. , and now need a class to get us going. Looking forward to meeting everyone - this is our first time.

Please add my name to the list. I want to learn more about Dutch Oven cooking! Joyce

Doug and Anna-Marie (B10) will be attending...

You can add Guillaine and Guy A. and Guy L. (my dad) we would love to attend. As of yet we don't have a campsite so may not be staying overnight in the park but will come during the day. Looking forward to what you are doing with the Dutch ovens.
Thanks
Guillaine

I'll be there to learn about Dutch oven cooking. Marg

Please count me in for the DO demo!

While I enjoyed awesome Beginner's Luck at the April NOG, baking a golden peach cake in an old, well-seasoned legless DO, I can't count on that each and every time. So recently I bought myself a whoop-dee-dang-doo 6 qt, 12 inch PRE-SEASONED (?) Lodge Logic DO with three legs and a flanged (new word on me) lid. No more slipping brickettes! Can't wait to try some good recipes. The Dollar Tree was a great place for cans of crushed pineapple and jars of peaches!

At Thrift Shops (Barbara from the OR coast listen-up!) I also snagged (1) The Good Sam RV Cookbook, and my personal fav, a copy of (2) White Trash Cooking. Now I am the envy of my gourmet cookin neighbors here on Whidbey Island. (Kin somebuddy tell me whot a 'pone' is???) There are a lot of "black skillet" recipes in that thar cookbook.

Question: While it says the DO is "pre-seasoned," should I give it a veggie oil bath and hot spa treatment ahead of time?

- Sharen

Pone is made with corn meal and I believe is sorta like a soft corn bread or "mush."



I don't think so but Lori Sanders would be the best person to answer this question.

Nancy

I would suggest a good bath and a rub with veg oil. No deep cleaning or anything that serious. Then bake something nice and greasy or at least not a cake the first thing. I would just want to get the store smell out of it and your own favorings into it. We will be there Wednesday and I am sure that even before the class the black pots will be out and used almost every meal.

Okey-dokey. It'll get a bath today.
Thanks Linda.

EDD: Sunday
EDA: Tuesday

Woo hoo! This is going to be fun.
Sharen

If you don't have us counted, please add John & Karen to the DO class.


John, Karen & Freya
95' Freedom

Well whoop-dee-doo... as we are packing up the cramper, look what arrives in our mail... just in the nick of time. Now I am READY FREDDY!

Bring on the smoldering brickettes!
(Now I have something to read on the roadtrip!!!)

Please sign us up for the Dutch Oven Cooking demonstration.

Shirley & Jerry