Old West Recipes Archives

Chuckwagon: Mincemeat Pie

Mincemeat PieWith the holidays just around the corner we wanted to come up with something festive.  So, here’s an “old timer’s” recipe for mincemeat pie.

Boil the neck meat of a cow, deer or elk until tender.  Grind the meat.  Cook with a cup of vinegar for about three hours.  Add cooked apples, raisins, some allspice, cinnamon, cloves, molasses and black pepper.  Heat thoroughly all ingredients.  If you want a little kick, add some brandy or whiskey.

The ingredients can be stored in a covered bowl in a cool place until you are ready to use them.  Just before placing the mincemeat in a pie crust you can add some freshly diced apples.

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

Chuckwagon: Chocolate Cowboy Caramels

Below is a candy recipe from the October 23, 1893 Albuquerque Evening Citizen.

Chocolate Cowboy Caramels – boil together a pound of white sugar, a quarter of a pound of chocolate, four tablespoons of molasses, a cup of sweet milk, and apiece of butter as big as a walnut. When it will harden in water, flavor with vanilla and pour on a buttered slab. When nearly cold, cut in squares.

Cowboy Caramels

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

Chuckwagon: Simple Cowboy Chicken

 This is a recipe for  simple cowboy chicken (when they had them) or any other game bird, used often by the frontier settlers.  Start with 3 to 4 pounds of foul.                                                                      

                                     ¼ tsp sage                                       ¼ tsp pepper

                                    ½ tsp salt                                           ¼ tsp allspice

                                    ¼ tsp basil                                         ¼ tsp coriander

    Wash the bird or birds, and pat dry.  Sprinkle cavity with mixed seasoning, except basil.  Place in Dutch oven and sprinkle with basil.  Cover and bake for 4 to 6 hours until tender.

cowboy chicken

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

Chuckwagon: Lazy Cobbler

Lazy CobblerHere is an updated version of an old cowboy dessert Lazy Cobbler, sometimes called dump cake.
Use a 12” Dutch oven. (Serves 12.)

Prepare 15 charcoal briquettes for the bottom and 10 for the top.
2 cans sliced peaches with syrup. (You can also use pineapple.)
1 package of white or yellow cake mix.
1/3 stick of butter.
Ground cinnamon.

Place oven over hot bottom briquettes. Pour contents of peach cans into oven. Spread dry cake mix evenly over peaches. Sprinkle on cinnamon. Cut butter into thin slices and place on top. Put lid on top of oven, add hot briquettes and bake for about 45 minutes or until done.

If you would like to mix the peaches into the cake, do so when the cobbler is about half done, and continue baking until done.

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

Chuckwagon: Sourdough Cornbread

Sourdough Cornbread

Here is a recipe to use some of the Sourdough starter you made from a previous post. This recipe for sourdough cornbread comes from the Hashknife Outfit of Winslow, Arizona.

1 cup starter.
Enough cornmeal to make a beatable batter
1 ½ cups milk
2 tablespoons sugar
2 eggs beaten
¼ cup warm melted butter, or fat
½ teaspoon salt
½ teaspoon soda

Mix starter, cornmeal, milk, eggs and stir thoroughly in large bowl. Stir in melted butter, salt and soda. Pour into a 10 inch greased frying pan or Dutch oven, and bake for 25 to 30 minutes.

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

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