Old West Recipes Archives

Chuckwagon: Sweet Potato Pie

Boil sweet potatoes until well done.  Peel and slice them very thin.  Line a deep pie pan with good plain pastry, and arrange the sliced potatoes in layers, dotting with butter and sprinkling sugar, cinnamon, and nutmeg over each layer, using at least ½ cup sugar.  Pour over 3 tablespoonfuls whiskey, about ½ cup water, cover with pastry and bake. Serve warm.

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

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.

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