Western Recipes

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OLD WEST LEGENDS

Western Cookin'

The Chuckwagon - Western Recipes - Hey, pardners -- check out these great western recipes, some of them straight out of the back of the chuckwagon. How 'bout a little cowboy fry bread, some beef jerkey, or spicy hot green chili.

Campfire Cooking - Dutch Oven Recipes - To do some great campfire cooking there's just two pre-requisites -- a Dutch Oven and a great recipe! We provide you some great information on Dutch Ovens and a whole batch of wonderful recipes.

Also See: All About Dutch Ovens

Flavors of the Mother Road - As we were travelin' Route 66, we gathered up some tested and tasty recipes like Cafe Peach Cobbler, Chambless Camp Salsa, and Missouri River Grilled Trout, just to name a few.

Frontier Recipes - The "Real" Old Stuff From The Old West - Most of these recipes would require an old tyme starved cowboy or mountain man with excellent hunting skills. But check them out, if only for a good read.

Good Ole' Fashioned Recipes - Think about cookin' up a few of these old recipes. Try a little Emigrant Stew, whip up a batch of Corn Fritters or serve a Vanilla Crumb Pie. These are tried and true old recipes.

More Camping and Outdoor Recipes - Next time yo're pitchin' a tent, try out a little bread on a stick, some cook out ice cream or maybe a pocket wonder.

A Hill Of Beans - Baked Beans That Is

Beans, beans and you guessed it, more bean recipes!!

If you would like to add a recipe just zap us an email!

Chuckwagon Cook, 1939, photo courtesy

Library of Congress

It's bacon and beans most every day.

I'd just as soon be eatin' that prairie hay.

- From "Chisholm Trail" Traditional

Cowboy song

Cowboy eating dinner at the Chuckwagon, 1939,

Library of Congress

Old wood fired cooking stove, photo courtesy

Library of Congress

You could borrow an outfit’s horses, cowhands, pasture, even their foreman, but you could never borrow their cook.

-Tim Edwards

From the Rocky Mountain General Store

From Hardtack to Home Fries by Barbara Haber

Culinary historian Barbara Haber takes a unique approach to the history of cooking in America, focusing on a remarkable assembly of little-known or forgotten Americans who helped shape the eating habits of the nation. As Curator of Books at Harvard University's Schlesinger Library, Haber had access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising stories of the way meals have shaped America's past. Peppered throughout with recipes, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage. New, paperback.