The Chuckwagon – Western Recipes

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Grub Pile Poem Postcard

Grub Pile Poem Postcard from Legends’ General Store

Cowboy Sausage and Sweet Taters

Ingredients:

  • 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

Ingredients:

  • 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.

Indian Breakfast

Ingredients:

  • 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.

Scalloped Corn

Ingredients:

  • 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.

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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.

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7 thoughts on “The Chuckwagon – Western Recipes”

  1. Hi,
    Me and my family are planning a self made trip in West USA and we would like to have a dinner like a “real old west bivouac under the stars” (or chuck wagon cooking?).
    Someone can advise me if there are some places that organize this kind of events? Or can you give me information about it?
    Thank you so much for all your advice
    Kind Regards
    Enrico from Italy

    1. The Rattlesnake camp grounds in Alabama is putting on trail rides and Chuck wagon cooking next weekend starts Thursday 21st

    2. Ciao Enrico! Many years ago (about 1997 when my son was 11), we took a trip out West and stayed at a great little place near Chimney Rock near Scots Bluff, Nebraska on the Oregon Trail. I think it was this place (from the description):Oregon Trail Wagon Train at the Base of Chimney Rock near Bayard , Bayard, NE 69334 –(308) 586-1850 / See Description at: https://www.trekaroo.com/activities/oregon-trail-wagon-train-bayard-nebraska. There is also a museum in Scot’s Bluff and hiking trails and Carhenge is not too far away. We stayed in a log cabin that had a chuckwagon meal cooked outdoors along with a cowboy sing-along. They also had a Conestoga wagon (both day and overnight) trips out to Chimney Rock. If you want to stand in the ruts of the Oregon Trail and take a Conestoga ride to Chimney Rock, this is a great location to stop! I did see some other websites that offer camping in Conestoga wagons by doing a search for Conestoga Wagon trips in western USA. There were some in Utah and Yosemite. Good luck and hope you enjoy your trip to the “Wild West”!

    3. Bar D Ranch in Durango, CO. A little dude ranchy/touristy but a whole lotta fun with a cowboy band to boot. Dave S

  2. These recipes are fantastic and excellent. I’m a senior and watch all the Old Westerns as I grew up on a ranch so being on limited income I realized they got by on next to far less than we have today but few went hungry so I wanted a Site Exactly like this for True recipes. My grandparents were ranchers over and over so it all fits. Wonderful!
    Thank you.

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