<div id="main" role="main">
<article id="post-11759">
<div>
<h1>The Chuckwagon – Western Recipes</h1>
<p>The American West, a land of vast landscapes and rugged individualism, fostered a unique culinary tradition born out of necessity and ingenuity. At the heart of this tradition was the chuckwagon, a mobile kitchen and commissary that accompanied cattle drives and other large-scale operations. This article explores the history of the chuckwagon, the role of the cook (or "Cookie"), and a collection of authentic Western recipes that evoke the flavors of the frontier.</p>
<p>The chuckwagon was more than just a food truck of its time; it was a lifeline for cowboys and other workers who spent months on the trail. It represented a semblance of home, a place to gather after a long day's work, and a source of sustenance that kept them going. The recipes developed for the chuckwagon had to be hearty, portable, and adaptable to the available ingredients and cooking conditions.</p>
<p>This collection of **The Chuckwagon – Western Recipes** reflects the practical and flavorful cuisine of the Old West. From hearty stews and beans to savory steaks and biscuits, these dishes offer a taste of the frontier spirit. Each recipe has been carefully selected to represent the authentic flavors and techniques used by chuckwagon cooks of the past.</p>
<p>Discover the culinary landscape of the American West with these **The Chuckwagon – Western Recipes**. We'll journey back in time to experience the hearty, resourceful, and deeply satisfying meals that fueled the cowboys and pioneers of the Old West.</p>
<p>Beyond mere sustenance, the chuckwagon was a social hub. It offered a moment of respite and camaraderie in the demanding life of the trail. The **The Chuckwagon – Western Recipes** were not just about taste; they were about community, tradition, and the spirit of the West.</p>
<p>Explore the unique and historical significance of **The Chuckwagon – Western Recipes**. They serve as a window into the daily lives and culinary customs of those who shaped the American West.</p>
<p>So, saddle up and prepare your taste buds for a culinary adventure through the Old West with these **The Chuckwagon – Western Recipes**. From the smoky aroma of cowboy coffee to the satisfying richness of chuckwagon stew, these dishes will transport you to a time when food was a symbol of survival and community.</p>
<p><strong>Recipes:</strong></p>
<p><a href="#bbq-biscuit-pie">BBQ Biscuit Pie</a></p>
<p><a href="#steaks-with-chipotle-coffee-rub">Buffalo (or beef) Steaks with Chipotle-Coffee Rub</a></p>
<p><a href="#chuckwagon-stew">Chuckwagon Stew</a></p>
<p><a href="#chunky-chili">Chunky Chili</a></p>
<p><a href="#cowboy-beans">Cowboy Beans</a></p>
<p><a href="#cowboy-fry-bread">Cowboy Fry Bread</a></p>
<p><a href="#cowboy-sausage-and-sweet-taters">Cowboy Sausage and Sweet Taters</a></p>
<p><a href="#dakota-fried-tomatoes">Dakota Fried Tomatoes</a></p>
<p><a href="#kathys-green-chili">Green Chili</a></p>
<p><a href="#indian-breakfast">Indian Breakfast</a></p>
<p><a href="#lazy-b-corn-fritters">Lazy B Corn Fritters</a></p>
<p><a href="#missouri-style-barbequed-ribs">Missouri-Style Barbecue Ribs</a></p>
<p><a href="#old-west-sourdough-biscuits">Old West Sourdough Biscuits</a></p>
<p><a href="#quick-southwest-chili">Quick Southwest Chili</a></p>
<p><a href="#range-riders-stew">Range Riders Stew</a></p>
<p><a href="#scalloped-corn">Scalloped Corn</a></p>
<p><a href="#venison-or-beef-jerky">Venison or Beef Jerky</a></p>
<p><a href="#venison-parmesan-over-pasta">Venison Parmesan Over Pasta</a></p>
<p><a href="https://www.nativehistory.info/we-oldwestrecipes/5/#wagon-train-biscuits">Wagon Train Biscuits</a></p>
<p>The chuckwagon was an essential part of life on the cattle trails of the Old West, providing sustenance and a sense of community for cowboys and other workers. The cook, often referred to as "Cookie," held a position of respect and importance, responsible for preparing meals that were both nourishing and satisfying under challenging conditions.</p>
<p>One interesting tidbit of chuckwagon lore is that the Cookie, upon completing his daily tasks and before retiring for the night, would ensure the tongue of the chuckwagon faced north. This simple act served as a navigational aid for the trail master in the morning, indicating the direction the herd was to be moved.</p>
<p>The names given to camp cooks were often colorful and descriptive, reflecting their personalities or culinary skills (or lack thereof). Some of these names included Soggy, Pot Rustler, Lean Skillet, Old Pud, Coosie, Old Lady, Belly Cheater, Biscuit Roller, Dough Boxer, Dough Puncher, Greasy Belly, Grub Worm, Gut Robber, and Sourdough, among others.</p>
</div><div>
<div id="attachment_11760"><p><a href="https://www.nativehistory.info/wp-content/uploads/2017/10/chuckwagon-cowboys.jpg"><img fetchpriority="high" decoding="async" aria-describedby="caption-attachment-11760" src="https://www.nativehistory.info/wp-content/uploads/2017/10/chuckwagon-cowboys-227x300.jpg" alt="Cowboys around the chuckwagon" width="227" height="300" srcset="https://www.nativehistory.info/wp-content/uploads/2017/10/chuckwagon-cowboys-227x300.jpg 227w, https://www.nativehistory.info/wp-content/uploads/2017/10/chuckwagon-cowboys.jpg 294w" sizes="(max-width: 227px) 100vw, 227px"></a></p><p id="caption-attachment-11760">Cowboys around the chuckwagon</p></div>
<p><strong>Chuckwagon Etiquette</strong></p>
<ul></ul>
<p>While specific details about chuckwagon etiquette are sparse in the original text, it's reasonable to assume that certain rules and customs governed behavior around the chuckwagon. These likely included respecting the cook, waiting your turn in line, not wasting food, and generally maintaining order and cleanliness.</p>
<p><span><strong>Recipe for Cowboy Coffee</strong></span></p>
<p>The recipe for Cowboy Coffee is more of a humorous anecdote than a precise culinary instruction: "Take two pounds of Arbuckle’s coffee, put in enough water to wet it down, boil it for two hours, then throw in a hoss shoe. If the hoss shoe sinks, she ain’t ready." This whimsical "recipe" underscores the strong, often bitter, coffee that was a staple of the cowboy diet.</p>
<p><span><strong>Never trust a skinny cook</strong></span></p>
<p><span><strong>— Author Unknown</strong></span></p>
</div>
<p><strong>You might also like: </strong></p>
<p><a href="https://www.nativehistory.info/we-campingrecipes/">Campfire Recipes</a></p>
<p><a href="https://www.nativehistory.info/we-chuckwagon/">The Chuck Wagon – Real Queen of the Cattle Trail</a></p>
<p><a href="https://www.nativehistory.info/we-dutchoven/">Dutch Oven Recipes</a></p>
<p><a href="https://www.nativehistory.info/66-recipes/">Flavors of the Mother Road – Route 66 Recipes</a></p>
<p><a href="https://www.nativehistory.info/we-frontierrecipes/">Frontier Recipes</a></p>
<p><a href="https://www.nativehistory.info/we-oldfashrecipes/">Good Ole’ Fashioned Recipes</a></p>
<p><a href="https://www.nativehistory.info/we-hillofbeans/">A Hill Of Beans – Baked Beans That Is</a></p>
<div id="attachment_645"><p><a href="https://photos.legendsofamerica.com/cowboys/e3bdafd53"><img decoding="async" aria-describedby="caption-attachment-645" src="https://www.nativehistory.info/wp-content/uploads/2017/04/CowboysSittingDown-280.jpg" alt="Cowboys Taking a Break" width="280" height="215"></a></p><p id="caption-attachment-645">The LS outfit at the chuckwagon having dinner in the shade of a tree. LS Ranch, near Tascosa, Texas. Photo by Erwin E. Smith, 1907.</p></div>
<p><b>Lazy B Corn Fritters</b></p>
<p>These light and fluffy corn fritters were a delightful treat on the trail, offering a sweet and savory contrast to the more substantial fare. The use of a cold bowl for beating the egg whites ensured maximum volume and airiness, resulting in a tender and delicious fritter.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>1 can creamed corn</li>
<li>1 cup flour</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2 eggs</li>
<li>Lard for frying</li>
</ul>
<p><em>Instructions:</em></p>
<p>Stir dry ingredients together and add corn. Then add the egg yolks beaten thick and fold in egg whites beaten stiff. Fry in hot lard. Try to use a cold bowl to beat the egg whites if possible.</p>
<p><strong>Cowboy Fry Bread</strong></p>
<p>Cowboy Fry Bread is a simple yet satisfying bread, perfect for frying up and enjoying with stews, beans, or just as a snack. The dough is made with warm milk, yeast, sugar, eggs, flour, and salt, then fried until golden brown.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>1 cup warm milk</li>
<li>1 package active dry yeast</li>
<li>2 tablespoons sugar</li>
<li>2 eggs, beaten</li>
<li>1 teaspoon salt</li>
<li>3 cups all-purpose flour</li>
<li>Oil for frying</li>
</ul>
<p><em>Instructions:</em></p>
<p>Heat the milk on the stove or microwave until warm but not hot. Pour into a large bowl and add yeast and sugar. Stir in beaten eggs and salt, then slowly mix in flour until the mixture forms a smooth, elastic dough. Cover with a towel and allow to rise until double in size (30 minutes to one hour). Lightly flour the work surface, divide the dough into 12 pieces roughly the size of tennis balls, and then flatten them into discs. Let dough rise again, about 10 minutes.</p>
<p>Heat oil to 350 degrees in a deep fryer, large pot, or skillet. Fry dough discs one or two at a time for three to five minutes, depending on size, turning once. Makes about 12 servings.</p>
<p><strong>Cowboy Beans</strong></p>
<p>A staple of the chuckwagon, Cowboy Beans were a hearty and filling dish that provided essential protein and fiber. This recipe features a medley of beans, vegetables, and spices simmered to perfection in a large pot or Dutch oven.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>1 pound dried pinto beans</li>
<li>1 large onion, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 green chile, seeded and chopped</li>
<li>2 tomatoes, chopped</li>
<li>2 tablespoons oil</li>
<li>8 cups water or stock</li>
<li>1 ham hock</li>
<li>1 teaspoon coriander seed</li>
<li>1 bay leaf</li>
<li>2 dried chiles</li>
<li>Salt and pepper to taste</li>
</ul>
<p><em>Instructions:</em></p>
<p>Soak beans overnight in water to cover, changing the water once; drain.</p>
<p>When beans are ready, saute onion, garlic, green chiles, and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf, and dried chiles. Continue to boil for 30 minutes, lower heat, cover, and simmer for three to four hours until beans are tender. Season with salt and pepper to taste. Makes 16 servings.</p>
<p><strong>Chunky Chili</strong></p>
<p>This hearty chili is packed with meat, beans, and vegetables, simmered in a flavorful chili seasoning. Served with cornbread or tortillas, or over Fritos with cheese, this chili is a versatile and satisfying meal.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>1 pound ground beef or chicken</li>
<li>1 green bell pepper, chopped</li>
<li>1 onion, chopped</li>
<li>1 package chili seasoning</li>
<li>1 (15-ounce) can kidney beans, drained</li>
<li>1 (15-ounce) can diced tomatoes, undrained</li>
<li>Olive oil</li>
</ul>
<p><em>Instructions:</em></p>
<p>Brown meat, chicken, pepper, and onion in a little olive oil until brown. Add chili seasoning, beans, and tomatoes. Simmer for one hour. Serve this with cornbread or tortillas, or pour over Fritos and sprinkle with cheese for a Frito pie. Serves 12.</p>
<p><strong>Buffalo (or beef) Steaks with Chipotle-Coffee Rub</strong></p>
<p>This unique rub combines the bold flavors of coffee, chipotle, and spices to create a memorable steak. The rub adds a smoky, slightly sweet, and intensely flavorful crust to the steaks.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>4 buffalo or beef steaks</li>
<li>2 tablespoons ground coffee</li>
<li>1 tablespoon ground chipotle pepper</li>
<li>1 tablespoon paprika</li>
<li>1 teaspoon cumin seeds</li>
<li>1 tablespoon sugar</li>
<li>1 teaspoon salt</li>
</ul>
<p><em>Instructions:</em></p>
<p>Combine coffee, ground chipotle, paprika, cumin seeds, sugar, and salt. Rub the mixture into steaks. Grill steaks until desired doneness. Makes four servings.</p>
<p><strong><a href="#menu">Back to the Chuckwagon Menu</a></strong></p>
<div id="attachment_4746"><p><a href="https://photos.legendsofamerica.com/cowboys/e3bcb8111"><img decoding="async" aria-describedby="caption-attachment-4746" title="Cowboys at a Mess Scene, 1887" src="https://www.nativehistory.info/wp-content/uploads/2017/06/MessScene-500.jpg" alt="Cowboys at a Mess Scene, 1887" width="500" height="286" srcset="https://www.nativehistory.info/wp-content/uploads/2017/06/MessScene-500.jpg 500w, https://www.nativehistory.info/wp-content/uploads/2017/06/MessScene-500-300x172.jpg 300w" sizes="(max-width: 500px) 100vw, 500px"></a></p><p id="caption-attachment-4746">Cowboys gathered around the chuckwagon ready for “chow” on the ranch, 1887</p></div>
<p><strong>BBQ Biscuit Pie</strong></p>
<p>This BBQ Biscuit Pie is a delicious twist on classic comfort food. Combining savory ground venison with BBQ sauce and cheddar cheese, all baked atop a layer of refrigerated biscuits, makes this recipe both easy and satisfying.</p>
<p><em>Ingredients:</em></p>
<p>2 Tb Canola oil 1 lb Ground Venison<br>
1 Small onion, diced<br>
3/4 – 1 Cup of your favorite BBQ sauce 🙂<br>
1 Can Refrigerated, uncooked biscuits<br>
2 C Cheddar cheese</p>
<p><em>Instructions:</em></p>
<p>Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of the pan with biscuits. Pour the Venison mixture over the biscuits. Sprinkle cheddar cheese on top liberally and place in an oven preheated to 350<sup>o</sup>. Bake until cheese is melted and lightly browned on top.</p>
<p><b>Chuckwagon Stew</b></p>
<p>Chuckwagon Stew is a hearty and flavorful dish perfect for a cold evening. The beef is coated in flour and spices, then browned and simmered with vegetables and seasonings for a rich and satisfying stew.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>2 lbs beef cut into 1-inch cubes</li>
<li>1/4 cup flour</li>
<li>1 tablespoon paprika</li>
<li>1 teaspoon chili powder</li>
<li>Salt to taste</li>
<li>2 tablespoons hot fat (e.g., bacon grease or lard)</li>
<li>1 large onion, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 (14.5-ounce) can diced tomatoes, undrained</li>
<li>1 tablespoon chili powder</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/4 teaspoon ground cloves</li>
<li>1/2 teaspoon red pepper flakes</li>
<li>2 medium potatoes, peeled and cubed</li>
<li>2 medium carrots, peeled and sliced</li>
</ul>
<p><em>Instructions:</em></p>
<p>Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves, and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done about 45 minutes. Serves 6.</p>
<p><strong>Quick Southwest Chili</strong></p>
<p>This is a fast and simple chili, perfect for when you need a satisfying meal in a hurry. The combination of hamburger, onion, beans, tomatoes, and chili seasoning creates a flavorful and comforting dish.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>1 pound ground beef</li>
<li>1 large onion, chopped</li>
<li>1 (15-ounce) can kidney beans, drained</li>
<li>1 (15-ounce) can pinto beans, drained</li>
<li>1 (15-ounce) can diced tomatoes, undrained</li>
<li>1 package chili seasoning</li>
</ul>
<p><em>Instructions:</em></p>
<p>Fry the hamburger with the onion. When done, drain the grease, add all the other ingredients, and stir to mix well. Heat for 15 minutes or until all ingredients are hot. Serves 8-10</p>
<p><strong>Missouri-Style Barbequed Ribs</strong></p>
<p>These ribs are cooked low and slow, infused with a flavorful dry rub and optionally finished with a basting sauce for extra juiciness. The slow cooking process ensures tender and flavorful ribs that are a true barbecue delight.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>3 pounds pork spareribs (3/down)</li>
<li>2 tablespoons salt</li>
<li>1 tablespoon sugar</li>
<li>1 tablespoon cumin</li>
<li>1 tablespoon black pepper</li>
<li>1 tablespoon chili powder</li>
<li>2 tablespoons paprika</li>
</ul>
<p><em>Basting Sauce</em></p>
<ul>
<li>1 cup cider vinegar</li>
<li>1/2 cup ketchup</li>
<li>1/4 cup Worcestershire sauce</li>
<li>1 tablespoon brown sugar</li>
</ul>
<p><em>Instructions:</em></p>
<p>The term “3/down” refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder, and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in a 180-degree oven for 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling) Use a very low charcoal fire with a rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on the heat and temperature of the ribs. Ribs should have a light outer crust and be heated throughout. If you prefer juicy ribs, coat them with basting sauce just before removing them from the grill. Otherwise, serve dry with sauce on the side. Remove ribs from the grill, cut in between bones, and serve.</p>
<p><strong><a href="#menu">Back to the Chuckwagon Menu</a></strong></p>
<div id="attachment_4756"><p><a href="https://store.legendsofamerica.com/index.php?l=product_detail&p=108"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-4756" src="https://www.nativehistory.info/wp-content/uploads/2017/06/cs-ow102-grub-pile-poem-300-300x233.jpg" alt="Grub Pile Poem Postcard" width="300" height="233"></a></p><p id="caption-attachment-4756">Grub Pile Poem Postcard from Legends’ General Store</p></div>
<p><b>Cowboy Sausage and Sweet Taters</b></p>
<p>This sweet and savory dish combines the richness of sausage with the sweetness of sweet potatoes, creating a comforting and flavorful meal. The syrup glaze adds a touch of sweetness and enhances the overall taste.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>6 sweet potatoes</li>
<li>1 pound sausage</li>
<li>1/2 cup brown sugar</li>
<li>1/4 cup white sugar</li>
<li>1/4 cup butter</li>
<li>1/4 teaspoon salt</li>
<li>1/4 cup water</li>
</ul>
<p><em>Instructions:</em></p>
<p>Parboil the sweet potatoes for 15 minutes. Peel and cut into strips. Place in greased oven. Mix sugars, butter, salt, and water and boil in a saucepan. Pour syrup over the potatoes and bake for around 40 minutes. Place sausages on top and bake for and additional 30 minutes.</p>
<p><strong>Dakota Fried Tomatoes</strong></p>
<p>Dakota Fried Tomatoes are a classic Southern dish featuring green tomatoes sliced thin, coated in flour, and fried until golden brown. The creamy sauce adds richness and complements the tangy tomatoes.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>4 green tomatoes</li>
<li>Salt and pepper to taste</li>
<li>1 cup flour</li>
<li>Oil for frying</li>
<li>1/2 cup cream or milk</li>
<li>1 tablespoon flour</li>
<li>1 tablespoon butter</li>
</ul>
<p><em>Instructions:</em></p>
<p>Slice the green tomatoes very thin and salt and pepper each slice liberally. Then dip these slices in flour until each is thickly covered. Deep fry in hot oil until nicely browned. Drain the fried slices on brown paper. When all the slices are fried and drained, empty the skillet of excess cooking oil. Now put in the cream or milk. Add 1 tblsp flour to thicken. Stir in the butter, salt & pepper. Blend well. Place the fried tomatoes in a bowl and pour this mixture over them. Serve immediately.</p>
<p><strong>Indian Breakfast</strong></p>
<p>A simple and hearty breakfast, this dish combines hominy, onion, meat, and eggs for a flavorful and filling start to the day. The addition of bell pepper and cayenne pepper adds a touch of spice and enhances the overall flavor.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>2 cups hominy</li>
<li>1/4 cup chopped yellow onion</li>
<li>1/2 cup cooked meat, chopped (optional)</li>
<li>Small amount of finely chopped bell pepper (optional)</li>
<li>Dash of cayenne pepper (optional)</li>
<li>5 eggs, beaten</li>
</ul>
<p><em>Instructions:</em></p>
<p>Saute in large skillet hominy, a handful of chopped yellow onion, and meat. Optional: Add a small amount of finely chopped bell pepper and a dash of cayenne pepper. After sauteing on medium heat for about 10 to 15 minutes, add 5 beaten eggs. Stir & cook until the eggs are barely done.</p>
<p><b>Scalloped Corn</b></p>
<p>Scalloped Corn is a creamy and comforting side dish made with corn, eggs, milk, and seasonings, topped with buttery breadcrumbs. This dish is baked until golden brown and bubbly, creating a warm and satisfying addition to any meal.</p>
<p><i>Ingredients:</i></p>
<ul>
<li>2 cups canned corn, drained</li>
<li>1 egg, beaten</li>
<li>1/2 cup milk</li>
<li>Salt and pepper to taste</li>
<li>1/4 cup bread crumbs</li>
<li>2 tablespoons butter, melted</li>
</ul>
<p><i>Instructions:</i></p>
<p>Mix corn, egg, milk, and seasonings. Mix crumbs and butter and place 1/4 of the mixture in the bottom of the buttered dish. Add half of the corn mixture, then another 1/4 of the crumbs. Repeat layers, ending with the balance of crumbs. Bake for 30 minutes at 350 degrees. Serve hot. Serves 6.</p>
<div id="attachment_1630"><p><a href="https://store.legendsofamerica.com/index.php?l=product_detail&p=5723"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1630" src="https://www.nativehistory.info/wp-content/uploads/2017/05/frontierlingoandphrasesbook-250-200x300.jpg" alt="Frontier Slang, Lingo & Phrases Book by Kathy Alexander" width="200" height="300" srcset="https://www.nativehistory.info/wp-content/uploads/2017/05/frontierlingoandphrasesbook-250-200x300.jpg 200w, https://www.nativehistory.info/wp-content/uploads/2017/05/frontierlingoandphrasesbook-250.jpg 250w" sizes="auto, (max-width: 200px) 100vw, 200px"></a></p><p id="caption-attachment-1630">NOW IN A BOOK FORM<br>More Terms, Expanded Definitions + Reverse Lookup + More Pictures</p></div>
<p><b>Venison or Beef Jerky</b></p>
<p>Jerky was an essential food for travelers and cowboys in the Old West due to its long shelf life and portability. It could be made from venison or beef and was preserved through drying and seasoning.</p>
<p>Jerky is practically indestructible, lasts almost forever, and can be used as either a quick main meal or a basis for soups and stews. The word jerky comes from the way the meat is removed from the bones. It was jerked away quickly to eliminate many of the sinews. Three pounds of fresh meat equals about 1 lb. jerky.</p>
<p><em>Method 1:</em> (Indian style) Hang strips of meat on racks made of willows to dry in the sun or sometimes in the campfire smoke for a smoked flavor.</p>
<p><em>Method 2:</em><strong> </strong>(pioneer) Rub strips of meat with dry salt and put in a stone crock to “season” for 24 hrs. (use no water). Then remove the strips and hang them in sun or smokehouse to dry until very hard.</p>
<p><em>Method 3:</em> Mix together 3 lbs. salt, 5 Tbsp. black pepper and 4 Tbsp. Allspice.</p>
<p>Skin one thigh of the animal, muscle by muscle removing all the membranes so that only the raw and moist flesh remains. The best size meat is pieces about 1 foot long 6″ wide, and 2 or 3 inches thick. Rub the salt spice mixture into the meat. Be sure to cover every bit of the meat’s surface. Hang each piece by the small end to dry. If the sun is too hot, hang it in the shade. Never let the meat get wet or damp; take it inside if it rains. Cover the meat with canvas or cloth to protect it from the dew. This will be at its best at a month old.</p>
<p><em>Method 4:</em><strong> </strong> (Modern Style): Purchase a large beef brisket from your butcher and ask them to slice it very thinly for you. Dip each strip into a bowl of liquid smoke, then lay in a large deep dish. Continue to lay each strip until the bottom of the dish is filled. Then sprinkle liberally with garlic salt and lots of pepper. Lay another row of strips on top of the first in the alternate direction. Continue to dip and season each strip. Marinate for at least 24 hours. Line the oven with foil, lay strips directly on the foil very close together, and bake at <em>very </em>low heat for hours or until the strips are very dry. Warning: This will make your house smell of liquid smoke for days.</p>
<div id="attachment_638"><p><a href="https://photos.legendsofamerica.com/cowboys/e37893d23"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-638" title="Cookie at the Chuckwagon." src="https://www.nativehistory.info/wp-content/uploads/2017/04/Chuckwagon-280.jpg" alt="Cookie at the Chuckwagon." width="300" height="241"></a></p><p id="caption-attachment-638">Cookie at the Chuckwagon.</p></div>
<p><strong>Venison Parmesan Over Pasta</strong></p>
<p>This dish elevates venison steaks with a classic Italian preparation. The breaded and pan-fried steaks are topped with spaghetti sauce and mozzarella and Parmesan cheese, then baked until golden brown and bubbly, served over spaghetti.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>4 venison steaks</li>
<li>1 cup bread crumbs</li>
<li>2 eggs, beaten</li>
<li>1/2 cup vegetable oil</li>
<li>1 (24-ounce) jar spaghetti sauce</li>
<li>1 cup mozzarella cheese, shredded</li>
<li>1/2 cup Parmesan cheese, grated</li>
<li>Spaghetti, cooked</li>
</ul>
<p><em>Instructions:</em></p>
<p>Place enough oil in the bottom of a frying pan to coat (about 1/4 inch deep). Heat oil on Med-Low setting. Dredge steaks first in bread crumbs, then egg, then bread crumbs again. Place steaks in heated oil and pan-fry until both sides are browned. Then, drain the excess oil from the steaks. Next, coat the bottom of a 9 x 11 baking pan with a thin layer of spaghetti sauce and place steaks on the bottom, then add another layer of sauce over the breaded steaks. Finally, sprinkle Mozzarella and Parmesan cheese liberally on top. Bake in a preheated oven set at 375<sup>o</sup> until mozzarella cheese is golden brown on top. Serve over long spaghetti.</p>
<p><b>Old West Sourdough Biscuits</b></p>
<p>Sourdough biscuits bring a tangy flavor to the traditional biscuit. They are made with a sourdough starter, flour, shortening, and milk. These biscuits are best served warm with butter or alongside a hearty meal.</p>
<p><i>Ingredients:</i></p>
<ul>
<li>2 cups all-purpose flour</li>
<li>1 tablespoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1/4 cup shortening</li>
<li>1 cup sourdough starter</li>
<li>1/2 cup milk</li>
</ul>
<p><i>Instructions:</i></p>
<p>Combine dry ingredients in a bowl; mix. Cut in shortening until it looks like a coarse meal. Add sourdough starter to milk. Stir with a fork until moist. Do not overstir. Turn dough out on a lightly floured board, then gently pat it into a 10-inch circle. Cut; place on an ungreased cookie sheet and bake at 450 degrees F for 12 minutes.</p>
<p><strong>Wagon Train Biscuits</strong></p>
<p>A simple and essential bread for wagon trains, these biscuits are made with flour, baking powder, shortening, and buttermilk. They are quick to prepare and bake, providing a comforting and filling bread for those on the move.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>2 cups all-purpose flour</li>
<li>4 teaspoons baking powder</li>
<li>1 teaspoon salt</li>
<li>1/2 cup shortening</li>
<li>3/4 cup buttermilk</li>
</ul>
<p><em>Instructions:</em></p>
<p>Measure all dry ingredients and place them into a large bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in buttermilk.</p>
<p>If the dough is not pliable, add just enough buttermilk to make a soft, puffy, easy-to-roll dough. Round up dough on lightly floured cloth-covered board. Knead lightly 20 to 25 times, about 1 minute. Roll out until 3/4 inch thick. Cut with a floured biscuit cutter (you could also use a glass). Place on a greased cookie sheet. Bake in a 450-degree oven for about 10 to 12 minutes.</p>
<p><strong>Kathy’s Green Chili </strong>(Yup, that’s <a href="https://www.nativehistory.info/about-us/">Kathy</a> of <a href="https://www.nativehistory.info/">Legends of America</a>.)</p>
<p>This Green Chili recipe is a family favorite, featuring pork, green chiles, and jalapenos simmered to perfection. The slow cooking process allows the flavors to meld together, creating a spicy and flavorful chili.</p>
<p><em>Ingredients:</em></p>
<ul>
<li>2 lbs pork</li>
<li>3 cloves garlic</li>
<li>1/4 diced onion</li>
<li>Lard</li>
<li>Flour</li>
<li>3-4 cups of water</li>
<li>One can of chicken stock
