Cowboy Recipes from our Friends

Recipes from our Western Friends

Please scroll through these delicious recipes from our Western friends. Hope you like the chuckwagon, sourdough, and Dutch oven cooking pages, too. If you have a favorite recipe, please share it with us.

Green Chile
The following instructions for roasting and freezing green chile are adapted from information provided by the New Mexico Department of Agriculture.
Choose chile that is bright green, smooth, symmetrical, heavy for its size, mature, and crisp. Wear rubber gloves when handling chiles to protect hands and provide adequate ventilation while roasting or peeling.

Blistering
Roasting or blistering the chile will remove the tough outer skin which can then be removed before or after freezing. Removal of the skin is easier after freezing.

Oven or broiler method
Place chiles in a hot oven or broiler at 400 degrees F. for 6-8 minutes or until skin blisters away from the flesh of the chile.
Range-top Method
Cover gas or electric burner with a layer of heavy wire mesh and place chiles on hot mesh. Remove chiles once the skin is blistered.
Outdoor-Grill Method
Place chiles on gas or charcoal grill, about 5-6 inches above heat source. Remove chiles once skin is blistered.

Chill chiles immediately after blistering to ensure food safety. Freeze unpeeled chiles in plastic freezer bags, aluminum foil, freezer containers, or freezer wrap. Freeze immediately and store at 0 degrees or below. To peel chiles after removing from freezer, you can peel either frozen or partially thawed, under running water. Remove seeds and veins at the same time. Remember to wear rubber gloves.

Just in case you are wondering, chile is the green vegetable and chili is the stew.

Chile Rellenos

1/2 inch of oil in frying pan, heated until hot
8 long New Mexico green chiles, roasted, and peeled
8 finger size pieces of American, Jack, Cheddar, or Asadero cheese
1/2 c. flour
4 large eggs, separated
1/2 t. salt
1 T. flour

Beat egg whites with salt until stiff. In separate bowl beat egg yolks, add salt and flour and mix well. Fold the yolk mixture into egg whites just enough to mix. Use quickly, as this batter will separate. Make small slit in the top of the chile and insert cheese. Roll chile in flour to coat. Dip chile into batter. Fry in hot oil until golden brown on both sides. If oil is hot enough, this will only take a few minutes. Drain on several layers of paper towels.

Chili Relleno Casserole
1-27oz can Ortega green chilies
1/2 lb jack cheese, grated,1 lb cheddar cheese, grated,4 eggs, 1 tsp salt 3 tbsp flour 1 lg can Sego milk
Slit chilies down one side, wash to remove seeds, drain on paper towel. Beat together eggs, salt, flour and milk.
Arrange alternate layers of chilies and cheese in 9x13" pan, ending w/cheese on top. Pour egg mixture over top. Bake at 350 for 45min to 1 hr. Can be halved
Melody Garaventa

Chile Relleno Casserole, another version

2 c shredded sharp cheddar
4 oz diced green chilies
2 c shredded jack cheese
1 1/4c milk
3 tbsp flour
1/2 tsp salt
3 lg eggs

8” sq pan, spray with Pam
layer half the cheddar cheese half the chilies
half the jack
then repeat to use all
In a bowl, pour in milk, sprinkle in flour add eggs mix until smooth and fluffy and well combined
pour this egg mix into pan over cheese & chiles
bake 40 minutes at 350 or until golden brown
cool 10 minutes before cutting and serving

Green Chili
3-4lb pork roast
1 15oz can stewed tomatoes
2- 8oz cans green chilies
2 3.5oz cans whole jalapenos
large onion
salt and pepper to taste
3 cloves of garlic (or to taste)
1 tsp crushed red pepper (optional)
cook pork in water with salt and pepper and garlic till it falls off bone. Let cool, skim off grease, remove bones and cut up pork into serving pieces. Chop up remaining ingredients and cook with pork in crock pot 12 to 16 hours on low heat setting.
from Bill Redman

Green Chile Chicken Enchilada Casserole

3 chicken breasts, cooked and shredded

2 c. roasted, peeled, and chopped New Mexico green chile

1- 26 oz. can Cream of Chicken soup

Milk (Use Cream of Chicken can)

2 c. shredded cheese

1/4 c. onion, chopped

10-15 corn tortillas, torn into quarters

1/4 t. salt

1/4 t. pepper

1 /4 t. garlic powder

Preheat oven to 350 degrees. Combine chicken, cream of chicken soup, milk, New Mexico green chile, salt, pepper, and garlic powder in a saucepan. Bring to a boil and stir. Remove from heat. In a 13" x 9" glass pan layer corn tortillas, chicken sauce and cheese. Add onions to middle layer. Cover with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes or until casserole begins to pull away from side of pan.

Green Chile Stew
1 1/2 lb. lean stew meat (approx. 3/4" cubes)
1/2 medium onion, chopped
3 c. water
3-4 cloves garlic, minced
8-10 roasted, peeled, and diced New Mexico green chiles
2-3 potatoes, diced
Salt to taste
1/4 t. cumin (optional)
Sear stew meat in a large skillet, adding onions last five minutes. Add water and garlic and simmer until meat is tender. Additional water may be added, if necessary. Add New Mexico green chile, potatoes, salt and cumin, and simmer until potatoes are tender

My birthday present

Bud's Alaska Halibut Chowder
     Adjust qty depending on how much you make
         chop small onion
         celery
         red and green bell peppers
         carrots
         sauté all in butter 2 mins.    still crunchy
         add cubed halibut and sauté couple more mins.
         using half and half (milk)......make soup
         salt and pepper to taste

         add a little tarragon and parsley
         thicken with flour [in a roué] as chowder is always better thick
Bud Sonnentag, Alaska

Beef Brisket a la Hales
Thaw brisket...coat with 1/2c sugar 1/4c salt and some pepper. Let meat marinate in this combination in the refrigerator overnight.
Place in baking bag...add
2c. barbecue sauce
1/2c vinegar
1c catsup
3/4c water
1 jar (any size, any kind) jam Slow cook in oven at 300 degrees for two hours. Reduce heat to 250 degrees and finish cooking about 4 hours, or until done.
Anna Marie Hales, Wyoming Hereford Ranch, Cheyenne, Wyoming

DAVE'S RIBS
I CAME UP WITH A KICKASS RIB RECIPE. FOR PORK RIBS, START WITH TWO GRANNY SMITH APPLE 1/2" THICK PLACE ROUND APPLES SLICE'S ON TRIVET FOUR OR FIVE PIECES SHOULD DO. USE A RUB YOU LIKE ON RIBS, CUT RIBS SLAB INTO THIRD'S ABOUT FIVE RIBS PER SLAB. PLACE FIRST SLAB BONE SIDE DOWN ON APPLES REPEAT APPLE AND RIBS TO THE TOP OF YOUR DUTCH. ADD TWO BEERS AND A CUP OF ORANGE JUICE. LET IT COOK FOR 2 1/2 HRS. PULL RIBS OUT THE APPLES ARE MUSH "DISCARD" BROWN ON A GRILL ADD BBQ. SAUCE. THEY'LL MELT IN YOUR MOUTH FALL'N OFF THE BONE TENDER AND HAVE A SWEET APPLE TASTE TA-BOOT.
DAVE WILKY.

Dail's Dill Pickles (sweet and hot)
1 gallon jar sliced dill pickles
Drain all juice off
Put in 4 cups sugar and a bottle of Louisiana Hot Sauce®.
Turn over and let set for two days.
Put in jars.

Chocolate Zucchini Cake
Joanna Besseghini
1c brown sugar
1/2 c white sugar
1/2 c butter or margarine
1/2 c vegetable oil
3 eggs
1 tsp vanilla
1/2 c buttermilk
2 1/2 c flour
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
4 tbsp cocoa
3 c grated zucchini (do not peel)
1/2 to 3/4 c semisweet chocolate chips
Cream together sugar, butter, and oil. Add eggs, buttermilk, and vanilla. Sift together all dry ingredients. Then sift the dry ingredients into the the butter mixture. Add grated zucchini. Stir well. Pour into a greased and floured 9x13" baking dish and sprinkle with the chocolate chips. Bake at a preheated 350 degree oven for 45 minutes or until a toothpick inserted into the center comes out clean.
VARIATION: you may use butterscotch chips in place of the chocolate chips.

Here's My Favorite Cornbread Recipe
from Stanley Bessent
2 cups Stone Ground Corn Meal
2 cups all purpose flour
1 Teaspoon Salt
2 Tablespoons Baking Powder
1/4 cup sugar
1/4 cup Shortening or cooking oil
3 eggs
Enough milk to thin batter. (about 2 cups)

Sift dry ingredients together. Stir up. Add remaining ingredients. Pour into greased Dutch oven. Bake at 375 degrees until done.
If cooking over coals in Dutch oven:
Burn charcoal briquettes until they are covered with white ash.
If using a 10-inch Dutch oven, Place 15 briquettes on top and 6 on the bottom.

Low fat Bran Muffins
Preheat oven to 400 degrees
Spray muffin tins with cooking spray
1 cup whole wheat flour
1 1/2 tsp baking soda
2 cups all bran cereal
1 1/4 cup buttermilk
1/3 cup honey
1 egg or 1/4cup egg substitute
1/2 cup applesauce
1/2 cup raisins
Mix bran, buttermilk, and honey in bowl. Let stand 5 minutes. Mix flour and soda in another bowl. Stir egg, applesauce, and raisins into bran mixture. Add flour mixture and stir JUST until moistened (it may be lumpy) Spoon into muffin tins (2/3 full). Bake at 400 degrees for 18 to 20 minutes. 12-18 muffins.

Low Fat Pumpkin Muffins
ingredients in italics can be substituted depending on your taste or dietary needs
1 1/4 c old-fashioned (or quick) oatmeal
1 c whole wheat flour (or white)
1 tsp baking powder
1/2 tsp baking soda
1/3 c milk (1% or skim)
1 c canned pumpkin
1/2 c honey (or 3/4 c brown sugar)
1 tsp vanilla
1/2 tsp salt (optional)
1/4 c egg replacer (or 1 egg)
1 tsp cinnamon
1/2 tsp mace
1/2 tsp nutmeg
1/4 tsp allspice
(or you can use 1 1/2 tsp pumpkin pie spice)
Combine dry ingredients in one bowl, wet ingredients in another. Combine both, stir. Place in Pammed muffin tins.
Bake at 375 for 25 to 30 minutes.
Makes 12 muffins, can be doubled.

Restaurant Style Salsa
Quick and Easy
1 15 oz can whole or diced tomatoes
1 can Rotel brand tomatoes with cilantro, etc.
1/2 or less onion
2 jalapeno or sub long green chilies
1/4 tsp salt
1/4 tsp sugar (optional)
several cloves garlic to taste
1/2 to 1 cup cilantro to taste
juice of one lime
(I also like to add a teaspoon of crushed red pepper)
Process in food processor or blender...can be well blended, no problem with no chunks:)

Salsa
by Tina Laughlin

1 CAN STEWED TOMATOES (HUNTS)
1 ONION
1 TOMATO
3 LONG GREEN CHILI PEPPERS
SPICES to taste:
RED CHILI POWDER
GARLIC
PEPPER
SALT
Chop all ingredients in salsa grinder or coarsely in a blender.

Green Salsa
10 tomatillos, boil for 5 min
5 long green chilies, seeded
2 cloves garlic
cilantro to taste
5 green onions
salt and pepper to taste

mix together in blender

Jose's Salsa
fire roast 10 tomatillos
process in blender or food processor
add a handful chili arbole enteros
muy picante!

Another Muy Picante Salsa
from Jamie
1/2 lb each yellow and long green chilies
whole bulb of garlic
1 whole onion
1/4 tsp oregano
1 tbsp red chili seeds (more to taste)
2 cans (yellow) El Pato brand sauce
cilantro to taste-up to one bunch
blend in blender-fairly hot

Vickie's Game Sauce
1 cup Worcestershire sauce
1 cup butter
1 cup jelly (currant is especially good)

Heat and mix over gentle heat or in the microwave until butter and jelly are melted and fully blended. Serve over game birds like chuckar or on venison. Takes away any gamey flavor.
Vickie Buchannan

Orange Oatmeal Cookies
Preheat oven: 325 (maybe 350)
cream 1/2c butter or margarine
1 tsp grated orange rind
with 1/2c packed brown sugar
        1/2c granulated sugar
add 1 egg
        1 tsp orange juice
        1 tbsp milk
and beat till smooth
Sift together
     1and1/4 cup all purpose flour
     1/2 tsp baking soda
     1/2 tsp baking powder
     1/2 tsp salt
add to creamed mixture, beat till smooth
Add 1 cup uncooked quick (or old fashioned) rolled oats.
Beat well. Drop cookies 2" apart on well greased baking sheet.
Bake 10-12 minutes or until light brown.
Rich, chewy, orange flavor.
Marcia Elliott 1999

Chocolate chip oatmeal cookies
1C MARGARINE,
1 1/4C BR SUGAR,
1/2C GRAN SUGAR,
2 EGG,
2TBSP MILK,
2TSP VANILLA,
1 3/4 C FLOUR,
1 TSP BAKE SODA,
1/2 TSP SALT,
2 1/2 C OATS,
12Z CHOC CHIPS,
1C CHOPPED NUTS.

CREAM MARGARINE AND SUGARS, ADD EGGS, MILK, VANILLA, BEAT WELL. ADD COMBINED FLOUR, SODA, SALT. MIX WELL. BAKE 9-10 MIN AT 375. FOR BARS USE 13X9 PAN, BAKE 35-40 MIN.

SEVEN LAYER BARS
1/4C BUTTER
1C GRAHAM CRACKER CRUMBS
1C SHREDDED COCONUT
1 6Z PKG SEMI-SWEET CHOCOLATE CHIPS
1 6Z PKG BUTTERSCOTCH CHIPS
1 CAN SWEETENED CONDENSED MILK
1 CUP CHOPPED NUTS

13X9X2 PAN
MELT BUTTER IN PAN, LAYER INGREDIENTS IN ORDER
BAKE 30 MINUTES AT 350 DEGREES
CUT INTO 1X2 BARS

Pumpkin Cheesecake Pie
2 pkgs 8 oz cream cheese (soften cream cheese in microwave at high for 15 to 20 seconds)
2/3 cup sugar
1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves (or sub 2 tsp pumpkin pie spice).
1 15oz can pumpkin
1 prepared 10" graham crust
In large bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.
Add eggs, one at a time, mixing until just combined, after each addition. Stir in Pumpkin.
Pour into crust. Bake at 350F for 35-40 minutes until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
Garnish as desired and store in refrigerator. 10 servings.

Chocolate Cheesecake
1 8oz. package cream cheese, softened
you can soften cream cheese in the microwave for 15-20 seconds
1/4 cup sugar
2 teaspoons vanilla
1/2 cup melted semi-sweet chocolate chips
1/2 cup sour cream
1 1/2 cups thawed whipped topping
1 ready-made Keebler chocolate pie crust
Directions: In small mixing bowl, beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and vanilla. Beat until combined. Gradually beat in chocolate.
Stir sour cream into chocolate mixture. Fold in one cup of whipped topping. Spread mixture into crust. Refrigerate at least 3 hours until set. Garnish with remaining whipped topping. Store in refrigerator.

1963 Recipe Chocolate Chip Cookie
Bud Shaul's version of a wonderful cookie that stays soft
3/4 cup butter
3/4 cup brown sugar
1 beaten egg
1/2 tsp salt
1/2 tsp baking soda
1 tbsp hot water
1 1/8 cup sifted all-purpose flour
1 tsp vanilla
1 cup nuts, finely chopped
8 oz semi-sweet chocolate chips

Heat oven to 375
Cream butter until fluffy and add sugar gradually; beat until fluffy; add other ingredients in order, dissolving the soda in the hot water; mix well; drop by teaspoonfuls on greased cookie sheet.
Bake about 8 minutes or until delicately brown. Makes 3 dozen.

Tom's Bailey's Dessert

Not an old chuck wagon type of recipe, but people always love it and it's so simple. Take a bag of chocolate chip cookies. CHIPS AHOY works great, 1 bottle of Baileys Irish Cream and a tub of cool whip.    Layer the cookies in a dish, pour over the Baileys Irish Cream to moisten them then put on a layer of cool whip. Sipping on the Baileys Irish Cream during the assembly is allowed...:)
Keep layering like this until it fills the bowl.   Let is chill for a few hours letting the flavors blend. This is always a hit at our dinners.   Also, you can use non alcoholic Baileys if you like. If you want to get "fancy" you can do it in parfait glasses.

Thanks, I really enjoyed Chuck Wagon Cooking!
    Tom, Fullerton, CA.

Chocolate Streusel Bars
1 3/4c un-sifted flour
1 1/2c confectioners' sugar
1/2c unsweetened cocoa
1c butter or margarine
1 8oz pkg cream cheese softened
1 (14oz) can sweetened condensed milk
1 egg
2 teaspoons vanilla
1/2 c chopped nuts
Preheat oven to 350 degrees. In a large bowl combine flour, sugar, and cocoa. Cut in margarine until crumbly (mixture will be dry), reserving 2 cups crumb mixture, press remainder firmly on bottom of a 13x9 inch pan. Bake 15 minutes. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla. Mix well. Pour into prepared crust. Combine nuts with reserved crumb mixture. Sprinkle over cheese mixture. Bake 25 minutes or until bubbly. Cool. Chill. Cut into bars. Store covered in refrigerator.
Jackie Meaux

Carrot-Pumpkin Bars and Orange Icing
2c all-purpose flour
2tsp baking powder
1 tsp finely shredded orange peel
1/2 tsp baking soda
1/4 tsp salt
3 eggs, beaten
1 1/2 c packed brown sugar
1 c canned pumpkin
2/3 c cooking oil
1/4 c milk
1 tsp vanilla
1 c finely shredded carrots
1 c chopped walnuts
Orange icing
Walnut halves (optional)
Grease 15x10x1 inch baking pan.
In a large mixing bowl stir together flour, baking powder, orange peel, baking soda, and salt. Set the flour mixture aside.
In a medium bowl, combine eggs and brown sugar. Stir in pumpkin, oil, milk, and vanilla. Stir in carrots and walnuts.
Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter into the prepared pan. Bake in a 350 degree oven for 20 to 25 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack. Spread with orange icing and cut into triangles or bars. If desired, garnish each with a walnut half. Store in an airtight container in the refrigerator for up to 3 days. Makes 36.
Orange Icing:
In a mixing bowl combine 1 1/2 c sifted powdered sugar and enough orange liqueur or orange juice (1-2 tablespoons) to make an icing that is easy to drizzle.

We must need a recipe for s'mores...

North African Lamb Stew
shared by Mike Hoggan
Not a set of flavors we in the west are used to, but an outstanding and spicy change.

1 lb. boneless leg of lamb roast, trimmed and cut into 1/2" cubes
1/2 tsp. salt
1 1/2 cups chopped onion
1 tsp. cumin (I personally left this out)
1/2 tsp. cinnamon
1/2 tsp. ground red pepper (cayenne)
6 garlic cloves, chopped
2 tablespoons honey
1 tablespoon tomato paste
1/2 cup dried apricots, quartered
1 14 oz. can beef broth (I used beef bullion)

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 tsp. salt and add lamb to pan. Sauté 4 minutes turning frequently to brown all sides, remove from pan. Add onion to pan, sauté 4 minutes, stirring frequently. Add remaining salt, cumin, cinnamon, red pepper, and garlic. Sauté 1 minute stirring constantly. Stir in honey and tomato paste. Cook 30 seconds stirring frequently. Return lamb to pan. Add apricots and broth. Bring to boil. Cover reduce heat and simmer 1 hour or until lamb is tender, stirring occasionally. Mike said he also has added potatoes, carrots, and celery and a little water.

LAMB STEW WITH RED WINE & MUSHROOMS
From Maureen Linnell
Ingredients
3 Tablespoon Olive Oil
4 Slices Center Cut Bacon (I used pre-cooked bacon and added a few more slices because they are thin)
2 LBS Lamb Stew Meat
4 Cups mushroom, quartered (I used a small caned mushrooms – didn’t have fresh)
6 Large carrots
5 cloves garlic, smashed ( I just diced mine)
2 Vidalia onions, roughly chopped ( I used regular yellow onion)
¼ Cup all purpose flour
4 Cups beef stock   (I used Chicken broth)
½ Cup Sherry (I used a red wine I had)
3 Bay leaves
Salt and freshly ground black pepper
1 Cup heavy Cream (I used half & half)
3 Tablespoon chopped fresh parsley ( I had some frozen I grew last year)
3 Tablespoon fresh tarragon leaves   (I love the smell of this is recipes)
1 Bag petit frozen peas (I had to use canned)
1 Can Garbonza Beans (This is an add on that I wanted- tasted great)
Buttered noodles, for serving

In a large pot over medium-high heat, add the olive oil and bacon. When the becon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/3” pieces.
Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the chicken stock, wine, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours.
Slowly stir in the heavy cream, parsley, tarragon, peas and Garbonza beans.   Cook a little longer then serve.

SOUTHWESTERN
POTATO SALAD
Ingredients:
3 pounds red potatoes, boiled and diced into 1-inch cubes
1 teaspoon minced garlic
8 ounces diced pimiento
2 medium tomatoes, diced into 1/4-inch pieces
1 bunch cilantro, chopped coarsely
6 celery ribs, sliced thin
1 bell pepper, chopped fine
1 cup fat-free Italian dressing
2 tablespoons ground cumin
1 teaspoon chili powder
Salt to taste
Directions: Combine all of the above ingredients. Toss gently until contents are coated. Chill for at least 1 hour. Serves 10

PICADILLO
Here's a recipe for you taken from the 'Best of the Best from Texas' cookbook. I'm a Texan currently living in Belgium and I have cooked this several times for Belgians . They loved it. The food here is very bland here, so they loved the wonderful flavor in this and all wanted the recipe as well as other Tex-Mex ones. This is really good!!! I sometimes add a little ground cloves and cinnamon. Mary Welch-Laheye, Poperinge, Belgium

1-POUND GROUND BEEF
1-POUND GROUND PORK
4 LARGE TOMATOES
1 CUP DICED PIMIENTO
4 GREEN ONIONS, FINELY CHOPPED
1 CUP SLIVERED ALMONDS
2 CLOVES GARLIC, MINCED
12 OUNCES TOMATO PASTE
4 CANNED JALAPENOS, SEEDED AND CHOPPED
1-CUP RAISINS (white)
1-TEASPOON GROUND CUMIN (COMINO)
1-TEASPOON OREGANO

BROWN BEEF AND PORK IN A LARGE PAN OVER HIGH HEAT, SEPARATING WITH A FORK, UNTIL COOKED THROUGH. LOWER HEAT TO MEDIUM AND PLACE WHOLE TOMATOES ON TOP OF MEAT. COVER AND LET SIMMER 10-15 MINUTES. REMOVE TOMATOES, PEEL AND DICE THEM, AND RETURN TO PAN WITH THEIR JUICE. STIR IN REMAINING INGREDIENTS AND MIX WELL. COVER AND SIMMER 20-30 MINUTES OR UNTIL THE MIXTURE IS WELL BLENDED AND THE RAISINS ARE PLUMP. YIELDS 12-18 SERVINGS.
SPOON MIXTURE INTO WARMED FLOUR TORTILLAS, OR USE AS A DIP WITH TOSTADOS. THIS CAN BE MADE AHEAD AND REFRIGERATED FOR A WEEK OR FROZEN FOR UP TO THREE MONTHS.

Val's Bean Salad
1 can kidney beans
1 can corn
1 can wax beans
1 can green beans
1 can great northern beans
(optional)
1 pound mild cheddar
1 bottle Italian salad dressing (16oz)
drain liquids off of corn and beans. Cube the block of cheese. Mix all ingredients, then add dressing. Mix well.

Valerie Kleinkauf, Kansas

Brenda's Hot Toddy Mix
1 cup butter (real is best)
1 cup brown sugar
1/2 cup powdered sugar
1 tsp nutmeg
1 tsp cinnamon
2 cups vanilla ice cream

Mix these ingredients until smooth. May be kept in the freezer indefinitely. Thaw before using.
In a cup, like a small coffee cup, add 1/3 cup above mix; a shot of rum, brandy, whiskey or other spirit, if desired; fill with boiling water.
Great for the holidays or cold days.

HAROLD'S GLACIER CREEK BRAN MUFFINS
1/2 LB BUTTER
2 C SUGAR
4 EGGS
BLEND FIRST 3 INGREDIENTS
ADD 1 C BOILING WATER
5 TSP BAKING SODA IN A LITTLE HOT WATER
4 C ALL BRAN and 2 C BRAN
5 C FLOUR
1 QT BUTTERMILK
PUT IN MUFFIN TIN
BAKE AT 375 FOR ABOUT 20 MINUTES
THIS MAKES A LARGE BATCH, BUT USE WHAT YOU NEED AND THE REST WILL KEEP IN THE REFRIGERATOR A LONG TIME

FOR BEST RESULTS USE HIGH ALTITUDE HUNGARIAN FLOUR (ALL PURPOSE WHITE)
Harold Nelson

LAUREL HANSON' S QUICK BREAD
3 CUPS SELF-RISING FLOUR
1/2 CUP SUGAR
12 OZ BEER ROOM TEMPERATURE

MIX THESE TOGETHER, POUR INTO A SPRAYED BREAD PAN, BAKE IN PRE-HEATED OVEN (375) FOR 45 MINUTES

REALLY DELICIOUS
LAUREL HANSON

Basque Sheepherders' Bread
3 cups hot tap water
1/2 cup oil (she uses olive oil)
1/3 cup sugar
2 1/2 tsp. salt
2 packages active dry yeast
9-9 1/2 cups all-purpose flour, unsifted

In a large bowl combine hot water, oil, sugar, and salt. Stir until mixed. Let cool to about 110 degrees. Stir in yeast, cover, and set in a warm place until bubbly. (about 15 minutes)
Beat in about 5 cups of the flour to make a thick batter. Stir in enough of the remaining flour (about 3 1/2 cups) to make a stiff dough. Turn out onto a floured board. Knead until smooth and satiny (10-20 minutes) adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover, and allow to rise in a warm place until doubled. (about 1 1/2 hours)
Punch dough down and knead on a floured board to form a smooth ball. With a circle of foil, cover the bottom of Dutch oven. Grease foil, inside of Dutch oven, and lid with oil or spray.
Place dough in the Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid about 1/2 inch. (about 1 hour--watch closely)
Bake covered with lid in a 375 degree oven for 12 minutes. Remove lid and bake for another 30-35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn loaf out onto a rack to cool. (Dutch oven and loaf are heavy and hot so help is recommended) Peel off foil. Makes one large loaf.
courtesy of Clayre Moiola
Most Basque sheepherders baked their bread in a pit with coals from a campfire using a Dutch oven with a recessed lid. For the above recipe Claire uses a #8 Dutch oven. She says this is a little small as she needs to take a portion off and bake separately in a bread pan. Her original recipe called for a 10 inch cast iron Dutch oven, 5 quart size.

Low fat Oatmeal Muffins
Preheat oven to 400 degrees
Spray muffin tins with cooking spray
1 cup oatmeal (I prefer old fashioned)
1 cup buttermilk
1 cup whole wheat flour
1/2 cup honey
1/2 cup applesauce
1 egg, 2 egg whites, or 1/4 cup egg substitute
1 1/2 tsp baking soda
1/2 tsp salt (optional)
combine ingredients, mix just until moistened and bake 25 minutes in muffin tins. Makes about 12 muffins.
You may add one chopped apple or 1/2 cup raisins or other dried fruit.

ANDI'S ICED TEA
8 CUPS WATER
17 TEA BAGS
BOIL FOR 5 MIN-TAKE TEA BAGS OUT
PLACE TEA IN GALLON JUG
1 CUP LEMON JUICE
3/4 CUP TANG
3/4 CUP SUGAR
STIR, FILL WITH ICE

Bobbi's Best Salsa
1/4c + 2 tbsp oil
1/4c + 2 tbsp vinegar
1tsp salt
3 tbsp Accent® (optional)

Mix these ingredients in a small sauce pan and cook on medium heat until clear. Stir as needed.

4-6 jalapenos (or more to taste)
1 medium large onion
3 pods garlic (3tsp minced)
2 14 oz. cans diced tomatoes

Put vegetables though food processor until desirable consistency. Pour cooked liquid over vegs and allow to cool. Keeps well in refrigerator several weeks.

Cranberry Salsa
sounds weird, but is incredible (and addictive)
1 package fresh cranberries (or frozen)
1/3 cup sugar
1/4 cup thin sliced green onions
1/4 cup chopped fresh cilantro
grated zest and juice of one lime (or sub lemon)
1 or 2 jalapeno chilies seeded and diced finely
1 tsp ginger
coarsely chop cranberries, combine with other ingredients or chop all in food processor.

Lemon Marmalade
3 lbs lemons
8-10 cups sugar
Slice lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a non-reactive bowl with enough water to cover. Let stand overnight.
Measure lemons and water into a wide shallow non-reactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off foam as it rises, until temperature reaches 220 degrees, about half an hour. Remove from heat. ( To test for consistency by dropping a little marmalade on a saucer and put saucer into the freezer until cold, about 5 minutes. Tip saucer, marmalade should just barely run. If too thin return marmalade to medium heat and cook testing often until it reaches correct consistency.)
Put marmalade into hot sterile pint or half-pint jars. Store in refrigerator up to one month or for longer storage, seal according to reliable canning instructions. Makes about 6 pints.

Buttermilk Pie
4 eggs
1 1/2c. sugar
6 tbsp melted butter
2 tbsp flour
1 tsp vanilla
1/2 tsp salt
3/4 c. buttermilk
1 9" unbaked pie shell
1/3 c. chopped walnuts
With electric mixer, beat eggs in medium bow. Add sugar, butter, flour, vanilla, and salt. Reduce mixer speed and slowly add buttermilk. Blend Well. Pour filling into pie shell. Sprinkle walnuts on top. Bake in preheated 350 degree oven for 40-45 minutes, or until knife inserted in center comes out clean and top is golden. Keep refrigerated. Audrey Hankins
This is definitely not a "Weight Watchers' " version, but won't taste the same with other ingredients.

Pink Lemonade Pie
Crust:
3/4 c. flour
1 cube butter
1/2 c. nuts
1/2 c. oatmeal
2 Tbs. sugar
Melt butter mix in rest and bake @ 400 degrees.
Cool completely.
Filling:
1 6oz. Pink Lemonade (thawed)
9oz. Cool whip
1 can Eagle brand sweetened milk
Mix until fluffy.

Dana Sanders

My Mother's Fudge

Mix
1/2 cup cocoa
1 1/2 cups milk
3 cups sugar
pinch of salt

2 tbsp butter, 1 tsp vanilla

Blend cocoa with sugar and salt. Add milk to mixture and place over medium heat. Stir until sugar is dissolved and mixture comes to a complete boil. Continue cooking, stirring occasionally until the mixture reaches SOFTBALL stage. Remove from heat, add butter. Do not stir. Allow to cool to luke warm (about 10 minutes) which ever comes first. Then add vanilla and beat until it begins to thicken, hold shape and looses its gloss. Turn into a buttered platter. Cut into squares when cool.

Our favorite outdoor BBQ. Quick and inexpensive to build. Safe and easy to regulate. No need to use expensive briquettes or lighter fluid so better flavor in grilled meats.