Drew Schutz is skilled carpenter, cook

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By Betty Street

Drew Schutz

Drew Schutz

Make friends with a man who enjoys and is skilled in woodworking, i.e. crafting cabinets and so forth for kitchens, who is skilled in hunting and fishing to stock the home freezer, and finally is well able to prepare appetizing meals from his efforts.
Meet Drew Schutz, who works at Performance Ag Services in Mobridge.
Drew grew up on a farm in the Eureka area and graduated from Eureka High School in 2008. He said he was “big into shop in high school,” having started to learn construction techniques from his father, Dale Schutz.
He enjoyed learning to use a hammer and saw properly, eventually acquiring the knowledge and skills to make useful furniture, cabinets and cupboards that are also attractive to the eye.
By the time Drew was college age, he “had made a couple of kitchens for people.” He especially likes finishing work, he said, including tiling, wood floors and “very flashy inside” work. He supported himself in college with his carpentry skills, and then worked as a student project manager at Daktronics in Brookings, while he attended South Dakota State University.
Drew took part in all the sports in the Eureka High School and loved them all. However, his senior year he tore his anterior cruciate ligament (ACL), one of those crucial ligaments in his knee, and that put the skids on the sports. He is very active today playing sports like softball, baseball and golf.
But the injury from high school hasn’t stopped Drew from hunting and fishing. He prefers going for pheasants and walleye with friends.
Drew spent two years at Northern State University in Aberdeen and then transferred to South Dakota State University at Brookings. He graduated in 2012 from SDSU with a construction management degree along with a business minor.
Drew said he had “always wanted to go into Ag” in some capacity. So he applied for his present position working with Brady Kuhn in the two-man office on East Grand Crossing. Now Drew is a sales agronomist who offers seed, chemicals, fertilizers and such in the Mobridge branch of the Aberdeen firm. The business is prospering and with spring approaching, their busy season is about to begin.
Drew was taught his way around kitchens not just by building them. The man can cook and has proved this over and over to his family and friends.
However … there’s always a “however.” Once when he made bread, he didn’t know the yeast had expired, and the bread “stayed low.” That loaf of bread was fed to the dog.
Another time while making cookies, Drew forgot baking powder. The dog ate those cookies, too.
Well, a single man who can build, fish, hunt, cook and sell simply can’t be everything all the time. He can but try, and succeed most of the time.

DREW SCHUTZ’S RECIPES

Fleischkuechle
Filling:
1/4 pound ground beef
3/4 pound ground pork burger
1 onion
1 tsp. salt
Pepper to taste
1 egg
Add enough cold water to make it soft. Mix well.
Blanket dough for Fleischkuechle:
1 Tbs. sugar
1 tsp. salt
2 eggs
1 1/2 c. flour
1 heaping tsp. baking powder
Enough Half and Half for a soft dough
Mix all ingredients well. Roll out dough and put in meat filling. Close and seal dough and deep fry in oil. (Fry quite slowly.)

Texas-Style Chili
1 lb. ground beef
2 Tbs. vegetable oil
1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
2 bay leaves
2 Wyler’s beef bouillon cubes or 2 tsp. instant bouillon
1/2 c. chopped onion
1/2 c. chopped celery
2/3 c. water
3 tsp. chili powder
1/2 c. sugar
Brown meat in fry pan. Remove from pan. Add oil to pan; fry onion and celery until tender. Add stewed tomatoes. Dissolve bouillon cubes in hot water. Add chili powder, boil. Add tomato sauce and sugar. Put in Crock-Pot as finished. Simmer 1 1/2 hours. Serve with corn chips and shredded cheese. May also be simmered in a large saucepan for 1 hour.

Vegetable Stir Fry
1 1/4 c. hot water, add chicken soup base to taste
2 Tbs. soy sauce
2 Tbs. vinegar
1 Tbs. honey
2 Tbs. cornstarch
1/4 tsp. ginger
1/4 tsp. garlic powder
Combine the above and stir well. Add cornstarch to cold water and stir into broth. Sauté vegetables and add the soup base mixture and let simmer until thick.

Knoephla Hot Dish
4 c. flour
2 tsp. baking powder
1 c. warm water
2 eggs, well beaten
1 tsp. salt, optional
1 1/2 cups cream
2 Tbs. chicken soup base
1 lb. bacon
Half stick of butter
Heat oven to 325 degrees F.
Mix dough, let rest 1/2 hour. Bring about 4 c. water to boil. Add diced potatoes as desired. Cut knoephla dough in pieces and drop into boiling water. Drain and rinse. Cut 1 lb. bacon into small pieces, fry and drain. Mix bacon, knoephla, potatoes and place in casserole or 9×13 pan. Mix 1 1/2 c. cream and 2 Tbs. chicken soup base. Pour over mixture and dot with half stick of butter cut into cubes. Bake at 325 degrees F. for 1 hour. Cover for first half hour, uncover for last half hour.

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