*Chuckwagon Recipes*

"Chuckwagon Etiquette" 1. No one eats until Cookie calls 2. When Cookie calls, everyone comes a runnin' 3. Hungry cowboys wait for no man. They fill their plates, fill their bellies, and then move on so stragglers can fill their plates 4. Cowboys eat first, talk later. 5. It's okay to eat with your fingers. The food is clean 6. If you're refilling the coffee cup and someone yells "Man at the pot." You're obliged to serve refills. 7. Don't take the last serving unless your sure you're the last man. 8. Food left on the plate is an insult to the cook. 9. No running or saddling a horse near the wagon. And when you ride off, always ride down wind from the wagon. 10. If you come across any decent firewood, bring it back to the wagon 11. Strangers are always welcome at the wagon.

Pie Iron Pie You will need: Pie Irons, normally 2 or 3 Pie Irons will keep your group happy and fed. 1 can of Pie Filling, Cherry, Blueberry, Apple, etc. 2 slices of white bread per pie butter or margarine Powdered Sugar Butter one side of each slice of bread, place one slice with the buttered side on the Pie Iron. Drop one tablespoon of pie filling in the center of the bread. Take the 2nd slice of buttered bread and lay it on the pie filling with the buttered side out so the when the Pie Iron is closed the buttered side touches the Pie Iron. Close the Pie Iron and secure. Cut the crust off of the bread. Place Pie Iron in the campfire making sure the pie doesn't burn. It will take about 10 minutes to brown. You may open the Pie Iron slightly to check browness. Sprinkle with powdered sugar. Yummy!! DUTCH OVEN POT ROAST Ingredients: 1 1/2 lb. roast beef per person 3 teaspoons bacon grease or vegetable oil 1 beef bouillon cube 1 cup boiling water 4 teaspoons catsup 1 teaspoon Worcestershire sauce 1 small onion 1/2 clove garlic (minced) 2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon celery salt 1 small can mushrooms 4 teaspoons flour 1 cup sour cream Steps: Heat bacon grease or vegetable oil in Dutch oven (don't let the fire get too hot) Add roast and brown on all sides Dissolve the bouillon cube in boiling water Add catsup, Worchestershire sauce, chopped onion, salt, garlic, garlic salt, and pepper. Stir and pour over roast. Put the lid on and cook for 2 to 2 1/2 hours over low heat (in oven, 250 degrees) until the meat is tender Remove Dutch oven from heat and take out roast Blend flour into cooled liquid to make gravy Return to heat and add mushrooms and sour cream (stir until gravy is smooth and hot) Slice beef and serve with gravy GOOD EATING! Dutch Oven Biscuits 1/4 cup lard or other shortening 1/2 cup warm water 2 cups flour 1/2 cup dry milk powder 2 tablespoons sugar 1 tablespoons plus 1 teaspoon baking powder 1/2 teaspoon salt Build a charcoal fire with 36 briquets, and let them burn until they are covered with ash. Place 12 of the coals in a circle. Place a 12 inch Dutch oven over the circle of coals. Add the shortening to the Dutch oven and heat until melted. Using pot holders, tilt the Dutch oven to lightly coat the interior with the melted shortening. Pour the melted shortening into the warm water, and combine with the dry ingredients, which have been mixed together well. Stir just to make a soft dough. Drop heaping tablespoons of the dough into the Dutch oven. Place the lid on top and use a spade to place the remaining coals on the lid. Cook the biscuits until lightly browned, 15-20 minutes. Serve hot with wild honey. WILD YEAST SOURDOUGH STARTER Boil 2 medium-sized, chopped-up spuds in 3 cups water until tender Drain off and cool 2 cups of the water Mix cooled potato water with 2 cups flour and 2 tablespoons sugar in a crock (don't use metal) Cover with a light cloth and keep in a warm place Stir every day until mixture bubbles and is lively enough to use (24 to 48 hours) Never use it all up (or give it all away). Hold back 1 cup. At least once a week: Add 2 cups flour & 2 cups water to keep yeast alive. (If not used and replenished this starter will go FLAT and you'll have to restart.) Can be put in a mason jar (or small crock with lid) and given to friends. Makes a great gift when given along with these instructions and recipes! SOURDOUGH HOTCAKES (& or waffles) Mix 1/2 cup starter with 1 1/2 cup milk (or water) and 1 cup flour and 1 pinch of salt Mix in 1 beaten egg Stir in milk (or water) until batter is consistency desired for either waffles or hotcakes Pour on lightly greased hot grill (or fryin' pan) and cook approx. 1 1/2 to 2 min. on each side until light golden brown (hotcakes are ready to turn when small bubbles appear on their tops & outer edges dry) Top waffles with frozen strawberries (chopped, thawed and sweetened to taste) and Cool Whip or whipped cream. Serve with link sausages. A truly Holiday breakfast treat Dutch Oven Cobbler Peach Cobbler Ingredients 6 to 10 refrigerated pie crusts 1 gallon of sliced peaches, drained and save the syrup. brown sugar cinnamon butter or margarine And if you like, dried prunes, raisins or dried apricots. Grease your Dutch oven and add a pie crust or two. Put in a layer of sliced peaches then sprinkle with brown sugar and cinnamon and add plenty of butter. Add another pie crust and repeat until you are out of peaches and pie crusts. You can add the dried fruit to the peaches if you like. Add the last pie crust and save some of the crust and fashion your brand to put on the top of the crust and it will brown darker than the other crust. Takes about 3 hours and not much fire under the oven. Pour the rest of the syrup you saved over the dried fruit and keep it by the fire and boil it to reduce it and save until morning and you will have some mighty fine syrup to add to your hot cakes. If it ain't enough, just add more water and brown sugar and boil it a little more and it'll do. Don't show anybody the packages the pie crusts came in and they'll think you made it. Barbequed Ribs Missouri-Style 2 tb Salt 2 tb Chili powder 1/4 c Sugar 4 tb Paprika 2 tb Cumin, ground 2 ea Racks of 3/down pork ribs** 2 tb Pepper, black, fresh ground -------------------------------BASTING SAUCE------------------------------- 1 3/4 c Vinegar, white 1 tb Salt 2 tb Hot pepper sauce 1 tb Pepper, black, fresh ground 2 tb Sugar The term "3/down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve Banana Boats Directions: Split a banana lengthwise leaving the peel on. Fill with three marshmallows and chocolate chips. Wrap in aluminum foil set on hot coals for two minutes. Good Eats..! Yeeehawww....!!! HOME