How to Win a Cowboy's Heart: Favorite Western Recipes

How to Win a Cowboy's Heart: Favorite Western Recipes

by Kathy Lynn Wills, Linda K. Gage, Linda Bark'karie
     
 
Back by popular demand, author Kathy Lynn Wills has been winning cowboy hearts with her exceptional ranch-style cooking. She shares not only recipe secrets, but also provides a shopping list for the well-stocked cowgirl's pantry. The tantalizing but simple recipes of How to Win a Cowboy's Heart will show you how to add flavorful cowboy style and frontier mystery to

Overview

Back by popular demand, author Kathy Lynn Wills has been winning cowboy hearts with her exceptional ranch-style cooking. She shares not only recipe secrets, but also provides a shopping list for the well-stocked cowgirl's pantry. The tantalizing but simple recipes of How to Win a Cowboy's Heart will show you how to add flavorful cowboy style and frontier mystery to everyday meals. With quick preparation and easy-to-find ingredients, these charming dishes fill the stomach and the soul. You'll be winning hearts in no time with dishes like Chili Relleno Eggs with Stewed Tomato Sauce, Lonestar Buttermilk Custard Pie, Sweet Potato Soup, and Ginger-Honey Flank Steak. The book includes dozens of recipes, with lots of cooking tips, advice on pairing dishes together and tales of old-time cooking.

Kathy Lynn Wills is a freelance writer specializing in cowboy culture and cooking. She is a regular contributor to both Cowboy and Cowboys and Indians magazines. In addition, she is the proprietor of the Cowboy Country General Store Catalogue. She lives in Los Angeles.

Linda Bark'karie (illustrations throughout the recipes) is a western artist who specializes in black and white, primarily graphite. She lives in Pleasanton, California.

Product Details

ISBN-13:
9781586851927
Publisher:
Smith, Gibbs Publisher
Publication date:
07/30/2002
Pages:
112
Product dimensions:
6.00(w) x 7.00(h) x 0.31(d)
Age Range:
18 Years

Read an Excerpt

Though some cowhands lament they were "born a hundred years too late," for most women, our modern liberation along with a host of time-saving appliances, brought welcome relief from seemingly endless household chores. I stir up cakes and create new recipes not because it is traditional women's work (in fact, many of the great western cooks from ranch wagons to fifty-acre homesteads were are are men), but because I enjoy it. . . .

Sample recipes:

Hay and Straw

1 stick (8 tablespoons butter)

1/2 onion chopped fine

1 10-ounce package frozen peas

1/2 pound ham, chopped

1 1/2 cups heavy cream

1 teaspoon salt

1 1/2 teaspoons black pepper

1/2 to 3/4 cup Parmesan cheese (to taste)

1/2 pound spinach fettucine noodles

1/2 pound fettucine noodles

1. Put a large pot of water on to boil.

2. To make the cream sauce, in a large skillet melt 1/2 stick of butter and saute onions over medium heat until transparent.

3. Turn heat to high and add frozen peas. Cook 3 minutes, stirring often.

4. Add ham and cook, stirring, about 2 minutes, until warmed through and edges start to crisp.

5. Add 1 cup of cream to skillet and cook until thickened, season to taste with salt and pepper. Set aside.

6. When water boils, cook each pasta as described on package. The spinach pasta may take less time than the regular.

7. When pasta is just tender, drain in sink.

8. In the stock pot, melt 1/2 stick butter; stir in 1/2 cup of cream. When just mixed, add drained pasta and toss over medium heat. Add the cream sauce and Parmesan cheese, re-season with salt and pepper if needed, toss until well coated, and serve.

Broiled Grapefruit

2 to 3 grapefruit (1/2 per person)

2 to 3 tablespoons butter each, melted

4 to 6 tablespoons brown sugar

1. Preheat oven to broil.

2. Cut grapefruit in half around it's girth. With a sharp knife, trace the outline of the fruit to loosen segments.

3. Brush each top with approximately 1/2 tablespoon butter.

4. Sprinkle each with a tablespoon of brown sugar.

5. Broil for 2 to 3 minutes, until sugar melts and bubbles on top.

Meet the Author

Kathy Lynn Wills spends her time among cattle and dogs in the dairy and rural ranchlands of Northern California, writing, cooking, and raising crops. Her blog, whatjameshadfordinner.blogspot.com, reports on her travels and, yes, nightly dinners on the farm.

Linda K. Gage (illustrations on cover and chapter openings) is an illustrator and fine artist who works in pen and ink, pencil, watercolor, and pastel. She lives in Jordan Valley, Oregon.

Linda Bark'karie (illustrations throughout the recipes) is a western artist who specializes in black and white, primarily graphite. She lives in Pleasanton, California.

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