Awards 2016

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2016 Dutch oven Cook off winners

Each year contestants are given a mystery meat and other items to take back to camp to cook. They were also given Potatoes, Peppers, Yellow squash and noodles.  They can use what herbs and spices they have at their camp.

This year’s mystery meat was goose.

(Note recipes are typed to the best of our ability & as is from the contestant Registration form written by the contestants.)

1st Place main course

Tom Lusk

Mt. Pleasant Ut.

( Primitive camper)

Goose

12” Dutch oven  cook time 30-45 min.

List of Ingredients:

1 Goose                       Cream of Chicken soup

1 Summer squash      1 cup mayo

9 mini peppers          1cup sour cream

Mushrooms               1 Tbsp lemon juice

3 Potatoes                 Juice of 1 lime

Juice of 1 orange      Cheese & Garlic

½ lb Pasta                  Salt/ Chipotle salt

Instructions:

Boil goose then shred to mix in. Boil pasta, Sauté sliced veggies. Deep fry potatoes sliced thin like chips.

Mix up sauce mayo/sour cream / Juices / soup.

Place pasta at bottom of pan, add saluted veggies, add goose & sauce on top. Bake 30 min. sprinkle cheese on top as garnish.

2nd Place main course

Jodi Larsen

North Ogden Ut.

(Primitive camper)

Lucy Goosey Stroganaugh with orange sautéed vegetables

14 “ Dutch oven Cook time 3 hr.

List of Ingredients:

1 Goose diced approx. 2 lbs.

Medium Orion – 2 cloves garlic crushed.

¼ pepper – ½ tsp salt – water approx. 2 cups.

1 Tbsp beef bouillon crystals or powder & 1 cube butter. 1 Tbsp powdered milk, dash dried parsley, 1 tsp lemon pepper – 4 cup water – 2 c dried pasta – ¼ c cream cheese, milk ½ c. Water – ¼ c flour.

 

Instructions:

Brown meat in Dutch oven w/oil (30-35 coals on bottom) do not need lid.  Add diced onion & garlic, salt & pepper. When browned add beef bouillon, powdered milk, parsley, lemon pepper & water. Simmer for approx.. an hour until meat is tender. Add coals as needed to keep it at a low boil. When meat is tender add 4 cups water bring to a boil & add pasta. When pasta is cooked add cream cheese, milk. Make a roué with ½ cup water & ¼ c flour. Add to meat / noodle mixture, Garnish with fresh parsley.

Orange Sautéed Vegetables

Sauté your choice of vegetables in oil, add 1 Tbsp butter, salt & pepper to taste. When vegetables are soft add 1 tsp orange zest and juice from 1 orange. Place in a bowl and serve.

 

3rd Place main course

Lonny Goetz

Sandy Ut.

(Tin tipi or other location)

Goose – a – Licious

12” Dutch oven 10 coals bottom ring around top

List of Ingredients:

1 Raw goose,

Marinade: ½ c oil, juice & grated peel of 1 orange.

2 cloves garlic chopped, ¼ onion – chopped, 3 orange peppers – chopped. Seasoning salt & pepper to taste, 2 c curly pasta, 2 c favorite spaghetti sauce, ½ c parmesan cheese.

3 potatoes & 1 small squash, ¼ c butter, 2 – 3 Tbs milk, grated cheese (cheddar)

 

Instructions:

Make marinade & pour in zip lock bag with goose meat. Let sit for 1 hour, and then coarsely grind goose.

Bake potatoes & squash in D.O. for 1 hour then peel & mash w/ butter & milk. Boil pasta in small D.O. , drain & mix with favorite  spaghetti sauce & parmesan cheese. Heat oil or grease in D.O. and cook goose meat until done. In a 12” D.O. Layer the pasta & sauce & parmesan cheese. Next layer – is cooked ground goose meat.   Top layer – is mashed potatoes & squash. Top with grated cheese and sliced peppers.

 

 

This year 2016 we had a tie for 1st place in the adult Dutch oven desert competition Between Tom Lusk and Lonny Goetz.

Tom Lusk

Dutch Oven Cheese Cake

12” Dutch oven cook time 45 min – 1 hour

Ingredients:

1 package honey graham crackers, 3 tabs sugar.

5 ½ table spoons salted butter. (Crust)

Filling: 5 packages (8oz) cream cheese, 1 cup sugar, 3 table spoon flour, 1 table spoon vanilla, 1 cup sour cream , 4 eggs, 1 can blue berry.

 

Instructions:

Preheat coals 13 for the top & 7 for the bottom using a 12” Dutch oven to bake in.

Crust: crush graham crackers, mix other crust ingredients together & press into oven lined with parchment paper. Bake for 10 mins.

Filling: Mix by hand, cream cheese, sugar, Flour & vanilla until well blended. Add sour cream mix well, add eggs, one at a time mix until blended & Pour over crust.

Topping: Blue Berry.

Bake for about 1 hour or until center is almost set.

Lonny Goetz

Dutch oven Zucchini Choc. Cake

10” Dutch oven cook time 55 min.

Ingredients:

1 ¾ c sugar, ½ c oil, 1/4 c softened butter, ½ c butter milk, 2 eggs, 1 tsp. vanilla, 2 ½ c flour, pinch salt. ¼ c baking cocoa, ½ tsp cinnamon, ¼ tsp cloves, 2 c grated zucchini , ¾ choc chips, 1 tsp baking soda, custard sauce, ½ c sugar, 2 TBS flour,

2 TBS cornstarch, 3 c milk, 3 egg yolks, 3 TBS butter.

Instructions:

Heat coals for 325 deg. w/D.O.

Beat wet ingred until smooth.

Stir in dry ingred. Add zucchini & choc chips.

Pour batter into greased 10” D.O.  Bake 50 min. until done let cool.

Custard sauce: mix sugar, flour & cornstarch

Whisk in milk. Cook & stir over med – high heat until thick & bubbly. Reduce heat to low.

In a bowl, whisk egg yolks & temper with hot mixture. Gradually add yolks to sauce. Cook 2 mins., then stir in butter. Serve warm w/cake.

2016 Teen Dutch oven desert competition

(Note recipes are typed to the best of our ability & as is from the contestant Registration form written by the contestants.)

 

TEEN 1

The Ela

Vernal / Stockton Ut.

(Tin tipi or other location)

Smore cobler

10” Dutch oven

Ingredients:

Butter 1 ½

1 pack graham crackers

1 bag marshmallow

4 packs of 8 Hershey’s chocolate

½ cup Carmel

 

Instructions:

Put butter and graham crackers on the bottom, then put chocolate, Carmel, marshmallows.

TEEN 2

The M&M’s

Vernal / Stockin Ut

(Tin tipi or other location)

Pear crisp

10” Dutch oven

Ingredients:

½ cup butter, ½ cup Carmel balls

1 cup Brown sugar, ½ can of sprite

1 Ts all-purpose flour

1 tsp ground cinnamon

½ cup water

1 cup quick cooking oats

½ cup butter melted

 

Instructions:

Crumble – melt butter then add flour, water,

Brown sugar and oats.

Then cut up to 30 pairs, lay at bottom then sprinkle cinnamon sugar and cinnamon . Then dump ½ can of sprite on top of pairs then put the crumble on top, and sprinkle caramel balls and more cinnamon.

Awards 2013

 

Cannon

Rifled cannon
1- Steve Babcock
2- Ken Lang
3- Glen Talbot&Rex Smedley They shoot together.

Smoothbore
1- Paul Williams
2- Ed Trimble
3- Jared Cornell

Mortar
1- Jay Anderson
2- Ken Lang