- Shopping Bag ( 0 items )
Enjoy mouthwatering recipes rustled up by some of the world's most famous movie, TV, rodeo, and music cowboys and cowgirls, as well as by cooks at some of the top real-life ranches in the United states....
Enjoy mouthwatering recipes rustled up by some of the world's most famous movie, TV, rodeo, and music cowboys and cowgirls, as well as by cooks at some of the top real-life ranches in the United states.
These are just a few of the more than 250 recipes that will please any cowpoke. The focus is on sizzlin' meals from the grill, but you'll also find a wagonload of appetizers, side-dishes, breads, and desserts, along with main dishes for the indoor cookstove.
Loaded with more than 200 classic photographs and saddlebags full of Old West memories and fun trivia treasures, The All-American Cowboy Grill is sure to delight every fan.
Hardie's Hardy Knock on the Noggin Egg Nog
1 dozen eggs 1 1/2 cups sugar 1 quart milk 1 quart whipping cream 1 1/2 quarts club soda Fresh ground nutmeg
Separate the egg yolks and whites. Put the whites in the refrigerator. In a bowl, add the sugar to the yolks and whip them. Chill for 30 minutes. In a large bowl, combine the milk, whipping cream, club soda, and yolks. Whip the egg whites, and then fold them into the milk mixture. Sprinkle each serving with nutmeg.
Makes 20 servings, or 40 when doubled.
Dale Robertson, actor
Hildy's Dandy Boiled Custard
This is an ancient recipe from my grand- mother, Dandy.
1 quart low-fat milk 3/4 cup sugar 1 tablespoon all-purpose flour Pinch of salt 4 to 6 eggs, well beaten 1 teaspoon vanilla extract Dashes of ground nutmeg
Heat the milk slowly in a double boiler until hot, but not boiling. In a separate bowl, mix the sugar, flour, and salt. Add the beaten eggs, and mix well. Add the egg mixture gradually to the milk, stirring constantly until the mixture thickens slightly. Cool for 5 minutes, and add the vanilla. Even when cool, the mixture will be only slightly thick. Serve the custard in glasses so that it may be sipped. Serve warm or cold with a dash of nutmeg on each serving. It goes well with fruit for a low-fat dessert.
Makes 4 to 6 servings.
Stella Stevens, actress
Once-Upon-a-Chili Cheese Dip
This dip is a real winner. It beckons everyone back for more and more. Definitely addicting.
2 pounds lean ground beef 2 pounds Velveeta cheese, cut into cubes 2 (10-ounce) cans Ro-tel green chiles and tomatoes, drained 3 teaspoons Worcestershire sauce 1 teaspoon chili powder 1/4 cup all-purpose flour 1/3 cup water
In a large pot, brown the beef and drain off the fat. Add the cheese, chiles, Worcestershire sauce, and chili powder. Heat until the cheese melts. In a separate bowl, make a paste with the flour and water. Stir the paste into the mixture in the pot until the mixture thickens. This dip may be stored in the refrigerator for several days. It also freezes well. Defrost overnight in the refrigerator, or thaw in the microwave. Reheat the dip slowly, and serve hot in a slow cooker set to low. Serve with corn chips.
Makes about 2 1/2 quarts.
Dan Rowan, actor and comedian
Dueling Fast-Draw Appetizers
Two quick shots that are easy and cheesy.
First Shot: 2 (8-ounce) packages cream cheese 1 (12-ounce) jar jalapeño jelly (Knotts brand is good, but any will do.) 1 box Ritz or Town House crackers
Place the cream cheese on a plate. Spread the jelly over the cream cheese. Serve with crackers.
Makes about 16 to 20 servings.
Second Shot: 1 (6-ounce) can crabmeat Cocktail sauce 2 (8-ounce) packages cream cheese 1 box Ritz or Town House crackers Minced celery and/or green onion (optional) Couple of drops of Tabasco (optional)
Chill the crab for at least 2 hours in the refrigerator (or in the freezer for 1 hour). Drain the crabmeat, and mix with a small amount of the cocktail sauce. Place the cream cheese on a plate. Pour the crab mixture over the cream cheese. Serve with crackers.
Variations: You may want to add some minced celery and/or green onion to the crab mixture. Or if you want to spice it, try adding a couple of drops of Tabasco.
Makes about 16 to 20 servings.
Eli Wallach, actor
Exceptional Bean Dip
This is a great dip to start off a barbecue.
2 (10 1/2-ounce) cans Fritos bean dip 1 cup sour cream 1 (8-ounce) package cream cheese, softened 1 (1 1/4-ounce) package taco seasoning mix 20 drops (yes, exactly) Tabasco 1 bunch green onions, grated 1/2 pound sharp Cheddar cheese, grated 1/2 pound Monterey Jack cheese, grated Tortilla chips
Preheat the oven to 350°. With an electric mixer, combine the bean dip, sour cream, cream cheese, taco seasoning mix, and Tabasco sauce. Spoon into a greased, shallow, 2- quart casserole. Top with green onions and cheeses. May be refrigerated until party time. Bake uncovered for 15 minutes, or until the cheeses are melted. Wrap the casserole in gaily colored napkins and serve with a basket of crisp tortilla chips.
Makes 8 servings.
Beverly Garland, actress
This is an excellent salsa. All our guests rave about it.
4 (28-ounce) cans crushed tomatoes 5 cups chopped green onions 12 jalapeños, finely chopped 1/2 cup jalapeño juice 1 tablespoon salt 1 tablespoon oregano 5 tablespoons chopped fresh cilantro 4 teaspoons cumin 1 1/2 tablespoons garlic powder
Mix together the tomatoes, green onions, jalapeños and juice, salt, oregano, cilantro, cumin, and garlic powder. Let stand for 24 hours for best results.
Makes 1 gallon.
Grapevine Canyon Ranch Pearce, Arizona
Jack's Gunfighter Guacamole
1 large avocado, peeled and seeded 1 fresh tomato, finely chopped 1 Mezzetta (yellow) hot chile pepper, finely diced 1 tablespoon Ortega diced green chiles Small amount of mayonnaise Salt 1 or 2 dashes lemon juice
For very smooth guacamole, put the avocado into a blender and blend on high speed for about 8 seconds. Or run the avocado through a sieve. Add the chopped tomato, chile pepper, green chiles, mayonnaise to taste, salt to taste, and the lemon juice. Serve with tortilla chips.
Note: Leave the avocado seed in the mixture until ready to serve to help prevent discoloration.
Makes 1 to 2 cups.
Jack Elam, actor Submitted by daughter Jenny Elam
Montana-to-Alabama Grilled Hot Wings
My used-to-be-secret, soon-to-be-famous recipe.
1 fresh pack chicken wings (usually 20 to 30 wings) Meat tenderizer Apple cider vinegar Lemon juice Honey Barbecue sauce (I like Kraft original) Melted shortening Frank's Hot Sauce (this is key)
Wash the wings thoroughly under running water. Clip off the tips and reserve for making chicken broth. Put the wings in a large casserole dish or dishes, and sprinkle with the tenderizer. Mix enough cider vinegar and lemon juice together in about equal proportions to pour over and coat the wings. Cover and let stand in the fridge for 1 to 2 hours. Mix a small amount of honey into your barbecue sauce. You will probably use 8 to 12 ounces of sauce, depending on the amount of wings and how saucy you like the chicken.
You may use a gas grill or charcoal grill. If you use coals, you may have to add coals at the appropriate time to extend your cooking time to approximately 1 hour. For this reason, I generally prefer a gas grill in this instance. Place the wings bone side down on a hot grill on high for about 5 minutes, being careful not to let them flame up. (Keep a spray bottle of water on hand). Turn them to skin side down for 3 to 4 minutes while still on high heat. Now turn your grill to low (or raise the rack on a charcoal grill or close damper, and turn the wings back to the bone side down and baste with a small amount of melted shortening. (You may substitute vegetable oil, but it will give different results.) I also like to mist the wings with a bit of the water before closing the lid each time. Continue to turn the wings often, about every 5 to 8 minutes, favoring the longer times when they are bone side down, and basting lightly with the shortening. Continue for an additional 30 to 45 minutes on this lower temperature, depending on the temperature and your preference. When you know it is your last round of turns, brush the wings with the sauce onto the bone side, and put them bone side down. Now brush the skin side generously with the sauce, and cook for the remaining minutes. Open the grill, and splash with Frank's Hot Sauce. Present on a large platter in a circular pattern with the wings overlapping.
Note: You may complement with fresh raw veggies, such as bell pepper, carrot, celery, or green onion, with ranch dressing.
Makes 4 servings, 4 or 5 wings per serving.
Michael Montana, singer
Wild, Wild West Lemon Chicken Wings
6 pounds fresh chicken wings Juice of 6 lemons 2 sticks butter 1 tablespoon salt 1 tablespoon pepper 1 tablespoon sugar 2 teaspoons dry mustard 3 ounces Worcestershire sauce 2 tablespoons dried rosemary leaves
Cut the wings into segments at each of the 2 joints. Discard the small bony end, or save for stock. In a saucepan, heat and stir the lemon juice, butter, salt, pepper, sugar, dry mustard, Worcestershire sauce, and rosemary until the butter is melted. Arrange the wing segments on an outdoor grill heated until red hot. Turn the grill to medium, and baste the wings with the lemon-butter mixture. Beware of flare-ups and have a spray bottle of water on hand to put out the flames. Continue to baste often until the wings are slightly blackened, but not dry, about 30 minutes total. Yum! These are great as appetizers, or use chicken breasts with this sauce for a tasty entrée. This recipe has been a family favorite for more than 30 years.
Makes about 20 to 30 servings as an appetizer.
Gail and Red Steagall, singer and cowboy poet
Lazy Man's Grilled Jalapeños
Fresh jalapeños Monterey Jack cheese Cheddar cheese Bacon strips
Slice the tops off the jalapeños and clean the seeds out (a grapefruit knife works great for this). Rinse the jalapeños and put them in the microwave for about 2 to 3 minutes (just enough to soften them a bit), or blanch them in boiling water for 2 to 3 minutes. Cut the cheeses into strips big enough to fit a strip of each cheese into the jalapeños. Cover each jalapeño with a strip of bacon, and secure it with a toothpick. Place on a grill over medium heat. Cook until done. Enjoy. (And do be sure that you remove the toothpicks before eating.)
Lazy Hills Guest Ranch Ingram, Texas
Cowboy Hors d'Oeuvres
While we cannot be sure that the cowboys on the trail drives were actually served these "green bullets," we are certain that the Texas cowboys and cowgirls of today enjoy these hot little items.
12 large jalapeños 1 pound Owens pan sausage (regular)
Wash the jalapeños. Slice them in half and remove all seeds. Stuff the jalapeño halves with uncooked sausage. Place in a Dutch oven (or on a flat cookie sheet in a conventional oven), and bake at 350° for 30 minutes. Cool and serve.
Variation: For a spicier version, use Owens picante-seasoned sausage. For a very spicy version, remove only a portion of the jalapeño seeds.
Makes 24 halves.
Barbara and Lonnie Tegeler, Rocking T Chuck Wagon Chappell Hill, Texas
Sagebrush Sausage Balls
2 pounds regular Jimmy Dean sausage 2 cups shredded Cheddar cheese 1 1/2 cups dry Bisquick mix 1/2 tablespoon garlic powder 1 egg
Preheat the oven to 375°. In a large bowl, mix together the sausage, cheese, Bisquick mix, garlic powder, and egg. Form into 2-inch-in-diameter balls. Bake for 20 minutes.
Makes about 16 sausage balls.
Jack Holt, actor Submitted by grandson Jay Holt and Sandie Holt
Dandy Don's Favorite Stuffed Mushrooms
1 pound Jimmy Dean sausage 1/3 onion, minced 1 garlic clove, minced Pinch of ground cinnamon (optional) 2 (8-ounce) packages cream cheese 1/2 cup minced peeled apple 20 large mushrooms, scrubbed, stems removed, and drained on paper towels
Preheat the oven to 350°. In a large skillet, crumble the sausage, and add the onion, garlic, and cinnamon. Cook until brown, but not crisp. Drain off all the grease carefully. Add the cream cheese to the meat mixture and blend well. Add the apple. Place the mushroom caps in a large ovenproof baking dish, and stuff them with the mixture. Bake for 30 minutes. Serve hot.
Makes approximately 10 servings.
Don Meredith, Dallas Cowboy and actor
Garduna Ma LoVecchio
My mother often made these Sicilian vegetable hors d'oeuvres.
Artichoke stems Lemons Eggs, beaten All-purpose flour Olive oil
Use small tender artichokes. Cut off the artichoke stems. (Use the artichokes for whatever else you like.) Place the stems between two sheets of waxed paper. Pound them with a mallet until they are flattened and the pithy fibers of the stems are broken down. Rub each stem with a lemon to keep it from turning brown. Dip each pounded artichoke stem into the beaten eggs, and then dredge them in flour. Place each coated stem in a heavy skillet, and fry in hot olive oil until each one is golden brown and crunchy. Place on a platter, and sprinkle with lemon juice. These can be eaten as finger food.
Frankie Laine, singer/songwriter
Sure-Shot Peanut-Stuffed Celery
1 (3-ounce) package cream cheese 2 teaspoons onion juice 1/4 teaspoon curry powder 1 1/2 tablespoons heavy cream 9 ribs celery, cut into 4-inch lengths 1/3 cup chopped peanuts
In a mixing bowl, combine the cream cheese, onion juice, curry powder, and cream. Be sure to add enough cream to spread easily when filling celery. Fill the celery lengths with the mixture. Dip the topsides into the chopped peanuts. Arrange on a platter. Cover with aluminum foil and chill. Serve as an accompaniment to cocktails.
Makes about 24 celery sticks.
Audie Murphy, actor
Mom's Pickle Recipe
This is a recipe that my mom and dad used to make tons of pickles throughout my life.
7 cups sliced cucumbers 1 cup diced onion 1 cup chopped bell peppers 2 tablespoons sea salt 1 cup cider vinegar 2 cups sugar 2 teaspoons celery seed 2 or 3 cloves garlic per jar
In a large bowl, combine the cucumbers, onion, bell peppers, and sea salt. In a separate bowl, mix well the vinegar, sugar, and celery seed. Place the vegetables and 2 or 3 cloves of garlic per jar in sterilized canning jars. Cover with the liquid. These are best if you wait a week to eat. They must be kept in a refrigerator and will keep for up to a year.
Makes about 6 pints.
Shelly Burmeister-Mowery, cowgirl and broadcaster
NATIONAL COWGIRL Museum and Hall of Fame
The women of the West are honored at the National Cowgirl Museum and Hall of Fame in Fort Worth, Texas.
Guests are greeted by an enormous bronze statue, Mehl Lawson's High Desert Princess. Four original films introduce visitors to the legacy of female ranchers, farmers, and performers.
Costumes worn by Dale Evans share exhibit space with trophies won by the likes of Vera McGinnis, perhaps the greatest female rodeo champion of all time.
The Hall of Fame includes more than 170 inductees, including Molly Goodnight, the rancher's wife who oversaw efforts to save the Texas buffalo from extinction.
Perhaps the most popular feature of the Cowgirl Museum is a life-size replica of a bucking bronco; patrons can ride the mount (it's tame enough that little kids and senior citizens can participate), while museum staffers videotape the performance, ultimately combining the video with rodeo footage so that it appears patrons are actually participating in a rodeo (these minimovies, ten seconds in length, can be downloaded from the Hall of Fame's Internet site later). The bronco is really more of a life-size rocking horse.
The National Cowgirl Museum and Hall of Fame is located at 1720 Gendy Street in Fort Worth, Texas. For more information, go to www.cowgirl.net.
Excerpted from THE ALL-AMERICAN Cowboy Grill by Cheryl Rogers-Barnett Ken Beck Jim Clark Copyright © 2007 by Cheryl Rogers-Barnett, Ken Beck and Jim Clark. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Posted May 2, 2005
I found the recipes enjoyable - some of them are quite different. The pictures and accompanying stories brought back many memories and a great deal of laughs. For anyone that ever enjoyed any of the old westerns this is a must have!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.