Combine ingredients and mash with a potato masher or fork to release the juice of the strawberries. The Ultra Gel should make it thicken instantly.

Filling:

2/3 cup butter-flavored shortening

2 cups powdered sugar

1 tablespoon cream

2 cups marshmallow cream

1 cup strawberry topping (from above)

Combine the filling ingredients and mix well with a whisk or spoon, spread the filling between each of the four cake layers.

Icing:

2/3 cup butter-flavored shortening

2 cups powdered sugar

1 tablespoon chocolate syrup

2 cups marshmallow cream

3 to 4 tablespoons cocoa

Combine the icing ingredients and mix well with a whisk or spoon. Cover the cake with the icing and top with the remaining strawberry topping. Serves 8 to 12. — Scott Clawson and David Clawson, 2007 IDOS World Champions

PHILLY CHEESE STEAK ROLLS

Dough:

1 cup hot water

1/4 cup butter

1/4 cup sugar

1 tablespoon salt

1 packet instant yeast

1 egg

3 cups flour

Combine hot water (should be about 110 degrees) with yeast and let sit about 10 minutes. Add butter, salt and sugar. Stir until butter is soft. Mix in egg and half of the flour. When batter is smooth, slowly add the remaining flour. Let rise for 30 minutes in greased Dutch oven. Place the oven in sunlight for a faster rise time.

Filling:

1 pound thinly sliced strip steak

1 tablespoon olive oil

1/4 cup diced onion

1/4 cup diced green pepper

2 cloves crushed garlic

1/2 cup mushrooms

Pinch of basil

8 slices provolone cheese

1 small jar Cheese Whiz

Salt and pepper to taste

Saute steak, onion, garlic, mushrooms and peppers for about 10 minutes in a Dutch oven. Mix in 3 tablespoons of Cheese Whiz. Divide dough into 8 balls and roll out on a floured board in 8-inch circles about 1/4-inch thick.

Spread each with 1/8 of filling and top with a slice of provolone. Roll up like a burrito and seal the edges. Place the eight rolls in a circle in a greased and floured 12-inch Dutch oven with the folded side down. Top with mushrooms and more provolone cheese, if desired.

Cook rolls in a 12-inch Dutch oven, using 8 coals on bottom and 10-12 coals on top for about 15 minutes. Remove 2 to 3 coals from the bottom and rotate the lid one-third turn and cook about 30 more minutes. The rolls should have the same golden brown color on the top and on the bottom. Serves 8. — Scott Clawson and David Clawson, 2007 IDOS World Champions

TENDERLOIN AND TAILS

Tenderloin: