Old West Recipes Archives

Chuckwagon: Red Flannel Hash

A great way to use left over corned beef is to add a few new ingredients and create Red Flannel Hash.  Who knows who came up with the beets, but it really is colorful, and sticks to the ribs.

            1 ½ Cups chopped corned beef

            1 ½ Cups chopped cooked beets

            1 Medium onion, chopped

            4 Cups chopped cooked potatoes

 Chop ingredients separately, then mix together.  Heat all ingredients in a well- greased skillet, slowly, loosen around the edges, and shake to prevent scorching.  After a nice crust forms on bottom, turn out on a warmed plate and serve.  If it seems a little dry add a little beef broth.  Try with a couple poached eggs, for a hearty meal.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Jerky Gravy

Jerky, ground or chopped fine Little fat or grease
Flour Salt & pepper
Milk

Fry the jerky until done. Remove meat from grease, and add flour. Add milk, and salt & pepper. Cook gravy. Add meat to gravy.
The amount of each ingredient depends on how much gravy you want.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Mormon Johnnycakes

        Here is a form of cornbread used not only by the Mormon immigrants, as the name indicates, but quite often by most of the immigrants traveling west.  Because of the inclusion of buttermilk, a source of fresh milk was a necessity.

        2-cups of yellow cornmeal.                        

        ½-cup of flour.      

        1-teaspoon salt.                                        

       1-teaspoon baking soda.                             

       Combine ingredients and mix in 2-cups of  buttermilk and 2-tablespoons molasses.                                                                                      

        Pour into a greased 9” pan and bake at 425 degrees for 20 minutes.  To get a lighter johnnycake include two beaten eggs and 2 tablespoons melted butter.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Potato Pie

from 1885 Farmer Almanac

    Boil on-quarter pound potatoes until soft, then peel them and rub them through a sieve.  Add one quart of milk, three teaspoonfuls of melted butter, four beaten eggs, and sugar and nutmeg to taste.  Bake as you would a custard pie.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

Chuckwagon: Sorghum Cake

   This was a dessert made either at the ranch or restaurants in town.  It couldn’t be made on the cattle drive because of the need for butter and eggs, two items that would not remain fresh during a three month cattle drive.

2 Tablespoons butter
½ Cup sugar
2 Eggs
1 Cup sorghum molasses
½ Cup water
½ Teaspoon baking soda
2 Cups flour

  Start by mixing the butter and sugar.  Then add the eggs.  In a separate bowl mix the molasses, water and baking soda.  Mix all the ingredients together.  Bake about 45 minutes at a 350 degree temperature.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.

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