Dutch oven cooks invited to compete at Rendezvous
The Cast Iron Cooks of the West want to taste your Dutch-oven creations at the Carson City Rendezvous.
This event within an event provides anyone a chance to win. Beginners have beat experienced cooks at many cook-offs in the past. Contestants can be of any age with a junior category specifically for those younger than 18.
Any individual or group, such as schools, scouts, clubs or teams, can enter as junior competitors.
All contestants can compete in Main Dish, Bread, and Desert categories. Those older than 18 also can compete in the Breakfast category.
The Dutch oven competitions will be Sunday. The breakfast competition starts at 7:30 a.m. with judging at 9 a.m. and the main event begins at 10 a.m. with judging around 1 p.m. The competition is sponsored by Smith’s Food & Drug Stores.
For those who want to learn how to cook with a Dutch oven, the Rendezvous includes outdoor Dutch-oven cooking classes and demonstrations on Friday and all day Saturday.
Learn how to season and care for cast iron, how to cook in a Dutch oven whether camping or at home, baking sourdough bread and extravagant desserts. The 2002 Salt Lake City Winter Olympic Games Dutch oven Chef David Herzog is the instructor.
Saturday evening will feature a D.O.G. or Dutch Oven Gathering, where everyone is invited to bring their Dutch ovens and favorite recipes to share in a potluck. Those inexperienced with with camp Dutch oven cooking can show up with iron, charcoal, recipe and ingredients and get help getting started.
For an application or more information visit http://www.Events
Nevada.com/ rendezvous.html or call 887-1294. Registration will also be accepted at the cookoff.
Past winners Rex Recheteiner and Mary Williamson, encourage you to try their award-winning recipes:
Dog Dish Meatloaf
1 pound hamburger
1 package stuffing mix, made according to directions
1 envelope meatloaf seasoning
1 to 2 eggs, slightly beaten
Onions, mushrooms, salt and pepper to taste
2 parts catsup
1 part brown sugar
1 part mustard
Mix ingredients together and pack into a stainless steel dog dish. Top with topping and bake at 375 degrees (17 top ⁄ 11 bottom coals) for 90 minutes. Let stand 15 minutes before slicing and serving.
Sour Cream Apple Pie
No Roll Pie Crust
11⁄2 cups flour
11⁄2 teaspoon sugar
1⁄2 teaspoon salt
1⁄3 cup corn oil
3 tablespoons cold milk
Mix all ingredients in pie plate until flour is dampened. Press in pan with fingers.
2 tablespoons flour
1⁄8 teaspoon salt
3⁄4 cup sugar
1⁄2 teaspoon nutmeg
1 cup sour cream
1⁄2 teaspoon vanilla
2 to 3 cups chopped apples
Mix dry ingredients together. Add egg, sour cream, and vanilla. Beat until smooth. Add apples. Pour into pie shell. Bake at 400 degrees (18 top ⁄ 12 bottom) for 45 minutes.
1⁄3 cup sugar
1⁄3 cup flour
1 teaspoon cinnamon
1⁄4 cup softened butter
Mix together until crumbly. Sprinkle topping evenly over the pie and bake another 20 minutes with top coals only. Add necessary coals to maintain heat.