Old West Recipes Archives

Chuckwagon: Fart and Dart Beans

The following recipe for Fart and Dart Beans is not an actual 1800’s cattle drive recipe.  However, it is in the spirit of the bean dishes the cowboys ate.  Even better yet, it tastes great.

Fart and Dart Beans

Fart and Dart beansMix together one 16 ounce can of the following: Pinto beans, pork & beans, red kidney beans, lima beans, white northern beans and butter beans.

1 lb cut up bacon                             1 chopped onion

½ tsp minced garlic                          ½ tsp prepared mustard

½ cup vinegar                                   1 cup brown sugar

Fry the bacon until done, but not crisp.  Pour beans, bacon, onion and garlic into large pan and mix.  Simmer for 15 minutes a combination of the mustard, vinegar and brown sugar.  Pour the liquid over the beans and bake at 350 degrees for 1 hour.  Mix the beans a couple of times during the cooking process.

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

Chuckwagon: Cowboy Coffee Roast

Cowboy Coffee RoastCowboys loved their coffee.  Here’s a recipe where coffee is actually used in cooking a cowboy coffee roast.

Cut slits in a 3 to 5 pound brisket.  Insert garlic and onion into the slits.  Pour one cup of vinegar over the meat, and work it into the slits.  Marinate for 24 to 48 hours – refrigerated, of course.

Place in a Dutch oven.  Pour 2 cups of strong coffee and 2 cups water over the meat.  Simmer for 4 to 6 hours.  If necessary, add water during the cooking.

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

Chuckwagon: Calf’s Head Soup

Calf’s Head Soup: From an 1879 cookbook.

Chuckwagon: Calf's Head SoupScald and clean the head, and boil in two gallons water with:

A shank of veal. A small piece of bacon.
2 carrots. A bunch of sweet herbs.
3 onions.

When boiled a half hour, cut meat off head and shank. Let the soup boil half an hour longer, and then strain it. Put meat back in the soup and season. Thicken with butter and brown flour.
Let boil an hour longer. Just before serving add tablespoon of sugar browned in frying pan and a half pint wine. Good substitute for turtle soup.

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

Chuckwagon: Cowboy Corn Muffins For Breakfast

Farmer’s Almanac 1885

    Cowboy Corn MuffinsFor Cowboy Corn Muffins, pour one quart of boiling milk over one pint of fine cornmeal.  While the mixture is still hot, add one tablespoonful of butter and a little salt, stirring the batter thoroughly.  Let is stand until cool, then add a small cup of wheat flour and two well-beaten eggs.  When mixed sufficiently, put the batter into well-greased shallow tins (or, better yet, into gem pans) and bake in a brisk over for one-half hour, or until richly browned.  Serve hot.

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

Chuckwagon: Winter Red Flannel Hash

       Red Flannel HashA 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.

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