Dutch Oven Delights


John Swenson demonstrates some Dutch oven cooking techniques at a recent Senior Circle program.

John Swenson demonstrates some Dutch oven cooking techniques at a recent Senior Circle program. Photo by Andy Towle. |

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The Payson Senior Circle took a break from its usual Lunch and Learn format with a Dutch oven cooking demonstration and reward at Rumsey Park. John Swenson, Marie Lyles and James Feezor got together and prepared a meal in several Dutch ovens.

Everyone else waited patiently and chatted about everything from what was dripping from a nearby tree, to friends who had moved away, but now want to return.

Dutch ovens have a long and varied history stretching back at least 300 years. When they arrived in America, several changes took place; they became shallower, legs were added, so as to have them stand above the coals of a fire instead of in the fire itself, and a flange was added to the lid, which kept the coals on the lid and out of the food.

From Lewis and Clark to the present day, Dutch ovens have been serving up meals to the delight and satisfaction of everyone who has had the opportunity to enjoy a meal prepared in them.

Maybe those people who are planning to come back to Arizona miss the fresh flavor of a Dutch oven meal. Maybe the altitude here helps meals prepared in a Dutch oven obtain a flavor one cannot replicate anywhere else.

Senior Circle members certainly were well rewarded for their patience.

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