Here are a few of the Old West recipes we use at camp - tried & tested by cowboys ......................... Why not send us YOUR favorite recipe, or send in a request?
Most recipes use American Cup measures, so equivalents are given below:-
1 cup = 4oz flour
= 3/8 pint liquid
= 7oz sugar
Corn husk pot scrubbers, bound with twine or hemp
- used before the days of Brillo pads and nylon scourers ........................................................
1 cup Plain Flour
1 teaspoon Salt
1 1/2 teaspoons Baking Soda
1 tablespoon Granulated Sugar
3 tablespoons Butter or Margarine
1 cup (1 carton) Buttermilk (available from most Supermarkets)
Combine dry ingredients. Melt butter and add with buttermilk to the dry mix. Knead lightly (don't overdo it!) Pat dough out lightly on a floured board to about 1/2" thick and cut out rounds with a 2" plain cutter, or use a similar sized cup, glass or tin to do the job.
Place in a lightly greased Dutch Oven (or on a baking tray if baking in an oven) so that they're just 'kissing'. Pat the tops with 'bear grease' (or buttermilk or butter) and bake hot. 400deg F 200degC
Serve with bacon & beans etc, with or without Cream Gravy - or eat buttered, or with scrumptious Apple Butter
SPICED APPLE BUTTER - using a Slow Cooker
A thick apple preserve - good on cowboy biscuits or toast.
Into a large pan put:-
4lbs Cooking Apples - cut into 1/4s, including skins & cores
1 cup Cider or Cider Vinegar
2 cups Water
Bring to the boil and simmer for 20mins until apples are soft.
Rub the apple sauce through a sieve to remove skins etc.
Measure the puree into the Slow Cooker adding 1/2 cup sugar for each cup of apple pulp. Stir to dissolve the sugar.
Add a pinch of salt and spices - 2 tsps Cinnamon, 1/2tsp Ground Cloves, 1/2 tsp Allspice, plus grated rind & juice of a lemon.
Cook 10-12 hrs in Slow Cooker with lid ajar so that the liquid can evaporate.
The Apple Butter should be dark brown, thick and smooth. Put into clean, sterilised jars or keep in airtight containers in the fridge.
Makes approx. 3 pints.
If you don't have a Slow Cooker, cook spiced puree in a large pan over a medium heat for around 2 hours, stirring all the time.
Over a gentle heat, melt 1oz butter or margarine in a skillet. Mix in 1oz plain flour, stir until smooth and cooked. Gradually add tinned evaporated milk (canned cow), stirring all the time,for a rich sauce - or use regular milk (about 1/2 pint). Add salt to taste and plenty of black pepper.
Serve over Biscuits or Chicken Fried Steak.
Coat pieces of tenderised steak in seasoned flour, dip in egg/milk mixture (1 egg + 1/4 pint milk), and then in seasoned flour again.
Fry in hot oil or lard until golden brown
BEAR SIGN (Cowboy Donuts)
1/2 cup Buttermilk
1 Egg, beaten
1/2 cup Granulated Sugar
1 tablespoon Butter or Margerine, melted
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
2 cups Plain Flour
Mix buttermilk, eggs, sugar & melted butter in a bowl.
Mix all dry ingredients in a 2nd bowl, then add to liquids - stirring slowly. The mixture should be stiff enough to knead lightly.
Cut the dough into strips ( about 1/2" wide x 3" long) and fry in hot oil or lard. When cooked, remove from fat and roll in cinnamon sugar.
Eat straight away - DELICIOUS !
TEXAS HASH A filling one-pot meal
1 Onion & 1 Green Pepper diced and softened in 3 tablespoons lard melted in a pan or large skillet.
1lb Mince added to above and browned
Add 1 can Tomatoes, 1 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper,
1 teaspoon Chilli powder & 1/2 cup uncooked Rice. (plus beef stock cube, perhaps)
Simmer until rice is cooked
this takes some of the fire out of the peppers......
Pour out the juice from a jar of sliced jalapeno peppers
Top up with granulated sugar & shake well
Leave for at least a week - shaking the jar occasionally until all the sugar has dissolved
For a tasty mouthful - take a nacho chip, spread with cream cheese and top with a sugared jalapeno slice. You'll be sure to love 'em!
Recipe given to me by Shari Boykin, Clute, Brazoria County, Texas