MURRAY— Turning more than 150 teenagers loose with thousands of burning coals could be a recipe for disaster.

But in this case, the results delights like barbecued ribs, sweet and sour chicken, buttermilk scones, peach cobbler and cheesy potatoes.

Last Friday was the Riverview Junior High Dutch Oven Cook-Off, where teams of students tested their culinary mettle by cooking an entree and one or two side dishes in Dutch ovens. The school's front lawn was lined with students busy mixing and cooking, roasting and toasting.

The contest has been an annual event at the Murray school for the past 14 years, said Janet Froh, the technology, life and careers teacher who organizes the event. Froh is also a past world champion of the International Dutch Oven Society's annual cook-off.

The grand prize winners were ShaLae Steadman and Marissa Purser, who cooked Chicken Cordon Bleu, Crescent Rolls and Milky Way Cake.

The students were limited only by their imagination, so there were teams like the Dutch Divas, decked out in leopard-print aprons. Others had homemade aprons that read "Kiss the Chef." Grady Goddard and Sean Moysh wore aprons that had a lederhosen look to them while cooking bratwurst, German potatoes and Milky Way German brownies. "We're in a German class, and our teacher is retiring, so we are doing this for her," Goddard said.

Karen Tye and Madeline Shaffer chose to make Walnut-Fried Shrimp, "Because it was different and nobody else would do it," said Tye.

Others tried for something more familiar. Brian Beckstead and Justin Jensen decided on a menu of cube steaks with potatoes, onions and carrots, "Because, it's like the tinfoil dinners when we go out camping," said Jensen. They learned how to use Dutch ovens during family and Scout trips and also practiced their dishes at home before the competition.

After judging, the teams sold their creations to other students during lunch. The Dutch Divas (Megan Garcia, Shalee Cary and Kylie Murakami) offered a $2 "Diva Deal" of barbecued ribs, potatoes, doughnut and a drink.

Some parents milled around to watch, others gave advice from a distance. One girl was overheard calling on her cell phone to say, "Our cake is going weird."

One team's sign read: "Chikin Fehetus." The meal may have earned an A in home ec but flunked out in spelling.


CHICKEN CORDON BLEU

8 chicken breasts (skinless, boneless)

8 thin slices cooked ham

8 slices Swiss cheese

Salt

Pepper

Thyme or rosemary

1/4 cup melted butter or margarine

1/2 cup corn flake crumbs

2 tablespoons oil

Place each breast between sheet of plastic wrap and pound with meat mallet. On each ham slice, place a slice of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well; use toothpicks if necessary. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place chicken rolls in a plastic food container, then place the container in an ice-filled cooler to keep chilled until ready to use.

Line a 12-inch Dutch oven with aluminum foil. Add oil to the oven. Place 8-10 briquets under oven to preheat. Add chicken. Cover with lid and place 14-16 briquets on lid. Cook 45 minutes turning the chicken occasionally until chicken is golden brown. Serve with Cordon Bleu Sauce. Makes 8 servings.

Cordon Bleu Sauce:

1 can cream of chicken soup

1/2 cup sour cream

1 teaspoon lemon juice

Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups. — ShaLae Steadman and Marissa Purser


MILKY WAY CAKE

8 Milky Way bars

1/2 cup melted butter

2 cups sugar

1/2 cups butter, soft

4 eggs

1 teaspoon vanilla

1 1/4 cup buttermilk

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1/2 teaspoon baking soda

3 cups flour

1 cup chopped pecans

In a pan melt Milky Way bars and 1/2 cup butter over low heat. Set aside. In a bowl, cream the sugar and 1/2 cup softened butter until light. Add eggs one at a time. Stir in vanilla. Combine buttermilk and baking soda, then add to creamed mixture. Add flour until blended. Add pecans. Stir in candy bar mixture last. Bake in Dutch oven (325 degrees) for 1 hour and 20 minutes. Frost with chocolate frosting. — ShaLae Steadman and Marissa Purser

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