Old West Recipes Archives

Chuckwagon: Sourdough Biscuits

          Sourdough biscuits were a delicacy whether on the trail or at the ranch.  Once a cook got a good sourdough starter he cherished it like a baby.  On the trail he would store it in a dark, cool place in his chuck wagon.  Here is one cooks recipe for a sourdough starter.

                                                2 cups of lukewarm potato water.
                                                2 cups flour.
                                                1 tablespoon sugar.

           Make potato water by cutting up 2 medium-sized potatoes into cubes, and boil in cups of water until tender.  Remove the potatoes and measure out two cups of the remaining liquid. (The potatoes can be used for the evening meal.)  Mix the potato water, flour and sugar into a smooth paste.  Set the mixture in a warm place until it doubles its original size.

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

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.

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