This Week in the Old West

This Week in the Old West

Pinon Cakes, Pine Nut Cakes, How To Make Pine Nut Cakes, Pignoli nuts, Pignolia nuts, Native American cooking, Southwest Recipes, Latino Recies

Pinon Cakes, Pine Nut Cakes, How To Make Pine Nut Cakes, Pignoli nuts, Pignolia nuts, Native American cooking, Southwest Recipes, Latino Recies

Outdoor Cooking Organizations- Dutch Oven Societies

Outdoor Cooking Organizations- Dutch Oven Societies

American Chuck Wagon Association

American Chuck Wagon Association

Cowboys and Chuckwagon Cooking : Practicing what you Preach

Cowboys and Chuckwagon Cooking : Practicing what you Preach: How to restore and how to season remains the biggest question with cast iron cookware that I receive from folks around the globe.  The t...

"Speakin' of Cowpunchers."

"Speakin' of cowpunchers," says Rawhide Rawlins,

"Up to a few years ago, there's mighty little known about cows and cow people.

It puts me in mind of the eastern girl that asks her mother:

'Ma,' says she, 'do cowboys eat grass?' 

'No, dear,' says the old lady, 'they're part human,' an' I don't know but the old gal had 'em sized up right.

If they are human, they're a separate species."

Trails Plowed Under

by Charles M. Russell, 1927.

Corn Chowder.

1 cup potatoes, diced

1 cup boiling water

3 slices bacon, cut small

1 medium onion, chopped

1-1/2 cups corn, fresh or canned

1 cup milk

Parsley for garnish.

Cook potatoes in boiling water 10 to 15 minutes.

Fry bacon until some of the fat cooks out. Add onion; cook until onion is soft and bacon is browned.

Add to potatoes then add corn.

Add milk, salt and pepper to taste.

Cook 10 minutes.

Sprinkle on parsley before serving.

If you prefer a thickened chowder, blend 1 tablespoon flour with some of the liquid before adding milk.

Serves 4 to 6.