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Show 'Cookout King' shares award winning Dutch Oven recipes By GARY R. BLODGETT " Many couples do things together, but few team up and compete com-pete to the extent of Dick and Pam Stucki of South Salt Lake. Dick, a former photographer and writer for the Davis County Clipper, is several times over state and regional champion of dutch oven cooking. His wife, Pam, is his partner in some of the outdoor cooking competition. Together they make quite a team. During July and August Dick, a robust man, and his petite wife can be found throughout the Intermountain Area either competing, judging or demonstrating their talents. Dick has won county and state outdoor cooking titles regularly regular-ly for the past 10 years. In 1986, he was a division winner or runnerup each of four nights and finished second in the World Championship of Dutch Oven cooking contest which is held annually as a feature of the Festival of the American West Pageant on the Utah State University campus in Logan. The year before, he was Utah's triple crown winner as the Cookout King; Dutch oven champion; and winner of showmanship showman-ship competition for all outdoor cooking. In the cookout and king competition, Dick will work alone. "But in all other competition, Pam is my partner and we work real well together," he said. Competition will usually consist of planning, preparation, cooking, table decoration and serving. "You've got to know what you are doing, and do it better than anyone else," Dick explained. A former chef at Westminster College and at the Thunderbird Restaurant at Mt. Carmel, Utah, Dick and Pam will prepare meals for up to 500 people at one time, giving demonstrations and chatting with the crowd as they work. It takes three to five hours for each meal. They recently served the Utah State Legislature a full course meal and last week prepared nearly 500 servings for the Val Verda 6th Ward in Bountiful. Tonight, they will be preparing a gourmet meal at the Wheeler Farm in Salt Lake City. Dick explained that they have "cooked their way out" of some competition because of repeated championships but they expect to try again this August for the world crown in Logan. "In that competition, 15 qualified teams from all over the United States and Canada gather in Logan for the World Championship Cham-pionship cookoff. I'm still gunning for that title," he said. Dick and Pam are co-authors of a new book, "Dutch Oven . Cookin' " which will be in the bookstores later this summer. Here are some of the award-winning recipes: TASTY BEANS 2 2'2 size cans pork and beans 1 lb. hamburger lb. sausage - 1 large onion ' 1 2!2 size can whole tomatoes 1 green pepper 4 Tbsp. brown sugar 1 tsp. chili powder Vi tsp. garlic salt Salt and pepper to taste Brown hamburger and sausage in 14" Dutch oven set on bed of coals. Add diced onion and green pepper and saute them with the meat. Add sugar, seasonings, tomatoes and beans. Cover. Bring to a boil and serve. Serves 10-12. PINEAPPLE UPSIDE DOWN CAKE Vi, cup brown sugar 'A cup butter 1 can sliced pineapple 1 yellow cake mix Melt butter in a 14" Dutch oven, add brown sugar and stir. Place pineapple rings in melted sugar. (You can decorate this with cherries also.) Cover with cake mix prepared according to package directions. Bake on bed of coals and with coals on the lid. After 15 minutes, set off bed of coals but continue cooking from the top until done, about 15-20 minutes. Cool for 10 minutes, mi-nutes, insert plate and turn oven upside down to remove cake. Serve with whipped cream if desired. FRUIT COBBLER 1 2'2 size can fruit in heavy syrup (or 1 large can pie filling) 1 yellow cake mix CONTINUED ON NEXT PAGE Enjoy Dutch ovens CONTINUED FROM PREV. PAGE be trying to find excuses to use your dutch oven continually. The mountainmen cooked their stews in black iron kettles. The pioneer wagons that came to Utah had dutch ovens aboard or tied on the side of the wagon, or perhaps it would be seen swinging from the tailgate of the wagon. The famous chuckwagons, that accompanied the many great cattle drives in the .late 1800's always had several 1 dutch ovens in the "boot" of the wagon. Later, the shepherds used dutch ovens for their lamb stews, sourdough breads, and Basque finnH nnH dishes aKn leave your family and guests in awe. Anything that can be fried, boiled or baked, can be cooked in a dutch oven. Next time you have a group of friends over instead of getting out the old barbecue, try a dutch oven dish instead and find out how much your guests like it. If you would like to see some great cooking and get some great ideas for your dutch oven, I would also suggest that you go to one of the many competitions being held this summer. There will be a cook off for dutch ovens at Pioneer Trails State Park on July 25th, the county and state fairs will have cookout contests, and the World Championship of Dutch Oven Cooking will be held Aug. 3-6, in Logan at the Festival of the American Amer-ican West. Try to go and see the wide variety of dishes being prepared. There are several types of cooking cook-ing you can do in the dutch oven. There are stewing or boiling, steaming, roasting, baking and frying. Each of these types of cooking cook-ing has their place depending on the recipe. Learn to use them all and your group will enjoy your cooking even more. You can cook anything in your dutch oven you would normally cook in your home oven, like bread, rolls, homemade pie or even pizza. I have never tasted anything that didn't seem to taste better cooked outdoors in a dutch oven. The recipes that are with this article arti-cle are some of the basic starters, but as you become more proficient at dutch oven cooking, you will become be-come more aware of the scope of 'j recipes available to you which will |
