Cowboy Sausage and Sweet Taters
- 2 Lbs Sweet Taters
- 1/2 C. sugar
- 1/2 C. brown sugar
- 1/4 C. water
- 2 tbps. butter
- 1 tsp. salt
- 1 Lb. of your favorite sausage
Parboil the sweet potatoes for 15 minutes. Peel and cut into strips. Place in greased oven. Mix sugars, butter, salt, water and boil in a sauce pan. Pour syrup over the potatoes and bake for around 40 minutes. Place sausages on top and bake for and additional 30 minutes.
Dakota Fried Tomatoes
- 6 large green tomatoes
- Salt and Pepper
- 3 cups flour
- 1 cup cream or milk
- 1 Tblsp flour
- 1 Tblsp butter or margarine, melted
- 1/2 tsp salt
- 1/4 tsp pepper
Slice the green tomatoes very thin and salt and pepper each slice liberally. Then dip these slices in flour until each is thickly covered. Deep fry in hot oil until nicely browned. Drain the fried slices on brown paper. When all the slices are fried and drained, empty the skillet of excess cooking oil. Now put in the cream or milk. Add 1 tbl. flour to thicken. Stir in the butter, salt & pepper. Blend well. Place the fried tomatoes in a bowl and pour this mixture over them. Serve immediately.
- 15 oz hominy
- chopped yellow onion
- 2-3 slices fried crumbled bacon, sausage or ham
- bell pepper (optional)
- dash cayenne pepper (optional)
- 5 beaten eggs
Saute in large skillet hominy, handful of chopped yellow onion, and meat. Optional: Add a small amount of finely chopped bell pepper and a dash of cayenne pepper. After sauteing on medium heat for about 10 to 15 minutes add 5 beaten eggs. Stir & cook until eggs are barely done.
- 2 cups corn
- 2/3 c. milk
- 1 1/4 tsp. salt
- Dash of pepper
- 1 slightly beaten egg
- 2 tbsp. butter or margarine, melted
- 2 c. soft bread crumbs
Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350 degrees. Serve hot. Serves 6.
Venison or Beef Jerky
Jerky is practically indestructible, lasts almost forever and can be used as either a quick main meal or a basis for soups and stews. The word jerky comes from the method in which the meat is removed from the bones. It was jerked away quickly so as to eliminate many of the sinews. Three pounds of fresh meat equals about 1 lb. jerky.
Method 1: (Indian style) Hang strips of meat on racks made of willows to dry in the sun or sometimes in the smoke of the campfire for a smoked flavor.
Method 2: (pioneer) Rub strips of meat with dry salt and put in a stone crock to “season” for 24 hrs. (use no water) Then remove the strips and hang in sun or smokehouse to dry until very hard.
Method 3: Mix together 3 lbs. salt, 5 Tbsp. black pepper and 4 Tbsp. Allspice.
Skin one thigh of the animal, muscle by muscle removing all the membranes so that only the raw and moist flesh remains. Best size meat is pieces about 1 foot long 6″ wide and 2 or 3 inches thick. Rub the salt spice mixture into the meat. Be sure to cover every bit of the meat’s surface. Hang each piece by the small end to dry. If the sun is too hot, hang it in the shade. Never let the meat get wet or even damp, take it inside if it rains. Cover the meat with canvas or cloth to protect it from the dew. This will be at it’s best at a month old.
Method 4: (Modern Style): Purchase a large beef brisket from your butcher and ask them to slice it very thinly for you. Dip each strip into a bowl of liquid smoke then lay in a large deep dish. Continue to lay each strip until the bottom of the dish is filled. Then sprinkle liberally with garlic salt and lots of pepper. Lay another row of strips on top of the first, in the alternate direction. Continue to dip and season each strip. Marinate for at least 24 hours. Line oven with foil and lay strips directly on the foil very close together and bake at a very low heat for hours or until the strips are very dry. Warning: This will make your house smell of liquid smoke for days.