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O philp MortiicLnG, 1971

. 77ie Meckrvagoo:,

t tvas_htme, iorty miles from nowhere. ^fhere was a time when the only Chackwagon around

^:

H^as the "long-eai^ed" kmd.. One mule, carrying a chuck 3 box h<ll of food. Thdn in 1866,'Charles rood night took that chuck 60x, and,put four hor`es in "nt o[ it, four, wheels ander.It, and -a cantankeroulold cook to.look aitec it. Thg Chuckwagon became 7^on^e iii tlle middle of' flowhere. A place a man could hang his hat, swap a story or two and filt his bellybefore turning in. Jast turA the page, and you can start enjoying 28 original-, _"Chuckwdgon itecipes":great foods that cjiptdreall the flavor

of Marlbore ConnhV

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Beef
When a man's surrounded by a[ew thousand bead of cattle, it stands to. reason he'll eat steak ahree times a. day. All a wagon cook has to do is figure out a lot of good ways to serve it. Maybe he'll fry a thick slab of steak on , ' gtin'-11ltthe"itrices: Or get a little fancy and smoke up a 7-Rib Cut of beef over an open pit. Then pour on. his own special barbecue sauce. Or perhaps he'll mix up the best parts of a fat c[ and serve "Son of Son-of-a-Gun Stew" (nowo cooks make it the same way,4 but no man's got to be called twice). ' Or for some real spice and varietyTexas-style Chili. Big chunks of beef, plus enough chili peppers to make you warm just thinking about it. Steak, three times a day. lt's the mainstay of a working inan's menu in JHarlboro Country. ' '

Advert^ ;Fmerot

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A wagon cook might spend all day Sunday mixing herbs, spices, and inspiration to make his barbecue sauce turn out just right. Here's one that tastes like it took at least it Sundaiy. I cup stron><black coffee 1 r/z cups Worcesterskire sauce I cup catsup r/z cup butter (r/a pound) 1/4 cup lemon jutce 2lablespoons sugar I tablespoou salt 2 teaspoons cayenne pepper Combine ingredients. Simmer 30 min. over low heat, stirring occasion.dly. Serve with beef o bs. LONE STAR STEAK SAUa, Sonir. Texans cl,jim this steak s mce is good enough to bring out the flavor in any meat-even wild coyote. ^/2 cup bulter Q/+ pound) t/s cup lemon juice 2 tablespoons Worcestershire sauce. I small clove garlic, minced 3/4 teaspoon black pepper 1/2 teaspoon dry mustard 2 drops Yabasco Salt to taste Combine all ingredients; heat un= tit butter melts. Broiler pan juices may be added. Serve with Salt Steak.

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When a wagon cook yells "Grab a plate an' qrowl," it's time for Son-of-a-Gun Slew. A meal that's been called as many names as the ingredien ^ s that go Into it. Common practice was for "Cookie" to call on the nearest cowhand-count off all the things he'd put In his stewand then ask that cowhand to taste it. Well, it Just so happens that one mouthful of Son-of-a-Gun Stew brought out all the honesty in a man. And the truth didn't always set too well with the cook. So, we've taken a few liberties with the original Son-of-a-Gun Stew recipe and made It a whole lat easier to swallow. Meet "Son of Son-of-a-Gun Stew."

SON OF SON-OF-A-GUN STEW 1/4 lb. salt pork, cut into slivers
I pound beef, cut in cubes I veal heart, about 3/4 pound 1 large carrot, thinly sliced 2 medium onions, thinly sliced 2 tablespoons flour ya teaspoon black pepper I teaspoon salt 11 /2 cups tomato juice 11/2 cups beef broth or 2 bouillon cubes dissolved In 1t/2 cups hot water 2 cloves garlic, minced I bay leaf I pair veal sweetbreads, about 1 lb. I veal brain, about 1/2 pound In Dutch oven, lightly brown sal pork; remove and set aside. Hea fat until hot; add beef, brow quickly. Wash heart, remov membrane and excess fat; cub and add to beef. Add carrot, onio sprinkle with mixture of flour, sa and pepper. Toss with meat ar veg., letting flour brown lightl Pour over tomato juice and be broth; add garlic, bay leaf. Cove bring to boil. Reduce heat. Sir mer 2 hrs. Simmer sweetbreac in boiling salted water 35 mir drain and slip off thin membrar under water. Remove connecti\ tissue; cube. Soak brains in salte water 15 min. Remove dark vein cube. Check beef in oven, ski excess fat. If sauce is thin, tur up heat, cook rapidly a few mi Reduce heat; add sweetbread brains. Heat thoroughly. Sert over rice or noodles. Serves

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7-R1B CUT "Barbecue these ribs on a windy day and half the next county will be standing in line."
Select a standing rib roast, wellmarbled with fat. Allow at least y2 lb. per person. Trim off excessfat. Spit the roast on diagonal for best balance; insert meat thermometer. Undercook roast to 125' on thermometer. Remember meat will cook as long as 20 min, after removal from fire or oven. Let meat rest before carving so juices can settle. If you prefer it more well-done, cook longer but give the temperature 15-20 to rise while waiting to be carved.

peat. To serve; remove salt crust from steak, place on warm deep

platter. Pour steak sauce on plat-

ter, then slice. Serve with crisp

bread slices.

"TEXAS RED" CHILI

"Chili pangs" strike a man when the skies get gray and the wind turns cold. And a bowl of Texas Red is the only cure. The "Original Texas Red" chili dates back to the 1800's when it was served by vendors on the streets of San Antone. f/a pound suet, finely chopped 3 pounds round steak, coarsely cubed 6 tablespoons chill powder I tablespoon ground oregano t tablespoon crushed comin seed 1 tablespoon salt ,/z to i tablespoon cayenne 2 large cloves gartic, minced 1 tablespoon Tabasco, if you dare 11/2 quarts water

DUTCH OVEN POT BOAST Beef takes on a whole new flavor when it sits in a Dutch oven next to potatoes, carrots, and onions. 15-pound round bone pol roast 2 teaspoons satt
2 tablespoons shortening 1/2 cup Harbecne Sanee (see Sauees) I /z cup apple cider 8 carrots, pared and cut in 2-inch pieces 6 potatoes, peeled and quartered 2 onions, sliced 1 10-ounce package frozen okra or t/z pound fresh okra Rub meat with salt. Melt shortening in Dutch oven; add meat and brown over medium heat, turning once. Reduce heat; pourover barbecue sauce and cider. Cover and simmer on top of range or in 325 oven 4 hrs. Add carrots, potatoes, and onion 11/2 hrs. before end of cooking time. Add okra 15 min. before end of cookingtime. Serves 6to8.

SALT STEAK
Grill 2 cteak in a cake of .g^t... crack off the coat-then lay some crisp bread on your plate to soak up all the juice. Select 2-3 in. thick, boneless sirloin steak. Remove excess fat; skewer. Rub both sides with 2 cut cloves garlic, sprinkle with peAper. Mix 4 cups coarse salt with enough waterto ma ke th ick paste. Press half salt mixture onto top of steak. To charcoal broil: place saltside down over hot coals 12-15 min. Cover other side with salt, turn and repeat. To broil in oven: broil salt-side up close to heat for 15 min.; remove salt. Turn steak, cover other side with salt and re-

1/2 cup white cornmeal or 3 tablespoons masa harina

In Dutch oven, fry suet until crisp; add steak cubes and brown. Add seasoningsand water; heatto boil. Reduce heat, cover and simmer 1i/2 hrs. Skim off fat. Stir in cornmeal and simmer, uncovered, for 30 min. Stir occasionally. Serve with pinto beans or cornbread. Serves 8 to 10.

CHICKEN-FRIED STEAK
Just about everyone knows what fryingdoesforthetasteofchicken. Out West they like their steaks done the same way. Cut 2 lbs. of i/Z-in. thick roundsteak into 6 pieces. Remove excess fat. Mix 1/3 cup flour, 11/z tsp. salt, 1/2 tsp. pepper; sprinkle over meat, pounding into both sides. Fry out fat cut from steak, adding enough shortening for i/2 cup. Fry steak 5 min. each side. Serves 6.

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Thelest kinfiot bakin's are made

with sourdough batter. And sourdough was born out West. Sourdough
biscuits, sourdough breads, sourdough flapjacks, sourdough desserts.

Nobody knows exactly where it all got started, but every range cook i rW- "vm`tM 3tCHAit -r9i1Ud"o"u'^`"" good enough to stake a reputation on. Of course, the irick to making "bakin's" good is to bake 'em light. An,d most trail hands will tell you, the louder "Cookie" called 'eni to supper, the lighter the bakin's. "Come an' get iti"

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"M),Il alllt) Nati a wnROll cook , too. 1te eaate out here in 11{ and 116. Bir,l,t!est chore in bisruit makin' hark then was
keepin' Ihe slarier halrh wann.

't'hinRs hacen't rh:mRed much since.

plvinR Fall roundup, nil!h1s still chill you to the bone-so I wrap that starter keg in a blanket and take 11 to hed with inc. I pinch off pieces of dough Ihe sir.e of an edg and pack 'em real ti1!h1 in a Dulch oven so they'll rise hiRh.lieen bakin'sourdouRhs since I was 8. And I never cooked anything I didn't like: '
-klchard 13on (,hbli s Knur_h Cunme, Iccas

All of the following recipes ca11 for a sourdough base. Nobody >Fiilf,say it's the quickest way to bake: but most will say It's the best.

SOURDOUGH STARTER
in large crock, at (east 3 qts., soften 1 pkg. active dr'yyeastin I qt. lukewarmwater. Add 2 tbsp. sugar and 4 cups'sifted flour; beat to mix. Cover, let rise until light and slightly aged. 24-48 hrs- Starter may be kept in refrigerator 7-10 days without attention. Then it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount needed for recipe. then add flour and water to remainder. Amount will depend on amount of starter left.

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Back in the 1800's they used to say a man would work from sunrise to sunset, "for a dollar a day and a plate of beans." Now, either he liked working for almost nothing or the beans were pretty good. Well, we know the beans were pretty good, because they were "Pinto" beans. They grew up in the Southwest. And nowhere will you find a bigger, juicier, tastier bean than the Pinto. Pinto beans taste just fine served straight from the oven, with a couple of slices of moist cornbread to help get your plate clean.

But if you ever get tired of "beans, beans, nothin' but beans," just add onions, tomatoes, and chili peppers-and sit down to the steaming bean broth called "Chili Bean Soup." Thick enough to eat with a fork. With Pinto beans tasting so good and being so easy to fix, mealtime at the Chuckwagon always meant "beantime."

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[91W1'1161i BEANS .'Ynuae PuI to Irr.rt Ihr-.e Irillr 1'rnlu be.in^, ihr ..urr wny ynu vnth.r lnt wrndrl .r newborrr rult of love ,uid .dtronbun." r n.ud w,rr

REfTiIhIlRE15S 1EL1111i\IC1SST11f
A r^ir.rl Lr.tint ti, uth: , tern h.tle^l. ' 2 I.i-oz. cans pinto beans without srasoninds r{L cup chopped onion 1 1/2 teaspoons chill powder I clove garlic, minced 1/2 teaspoon salt 1/4 leaspoon pepper 2 oz. Monterey Jack cheese 2 tablespoons butter Mash beans in_electric mixer. Stir in all ingredients except butter. Melt butter in skillet. Add beans and cook, stirring occasionally, until beans have thickened.

1 pound dried pinto beans

21/2 cups cold water r/2 pound salt pork, cut np I red chili pepper I medimn onion,rhopped I clove garlic, minced
I G-oz. can lomalo pasle

i1/2 lablespoons chili powder I teaspoon salt t teaspoon cumin seed 1/2lcaspoon marjoram ^ ,e,::r . . . , ,.

Wash and pick over beans: put in nrixing howl. Cover beans with CHILI BEAN SOUP cold w,Ner and soak overnight. A hearty meal of beef and beans Next morning put beans and d R-DS241 gh to ctart a ctarn_aA. __ ^ w _._ wvatef iFltci-Butetr everrerrrJ Fx ng^ at suppertime. toa boil; reduce heat . Cover and 2 pounds lean ground beef simmer 1 hour. Stir in remaining I green pepper, chopped ingrectients; cover and sinmier 3 I medium onion, thinly sliced hours or until tender. Add more I clove garlic, minced water if necessary. Serves S. r/a cap cooking oil
2 one-pound cans tomatoes

Baked beans with a flavor borrowed from wild Texas honey bees. I ponnd dried pinto beans 1/2 pound (8 slices) bacon, diced 1 medium onion, sliced 1 cup honey
I teaspoon salt

t to 2 tablespoons chili powder Ir/zteaspoonssalt r/z teaspoon ground oregano 1/2 teaspoon camin seed 3 dashes Tabaseo 1 cup hot water
2 iS-oz. cans pinto heans

t teaspoon dry mustard I teaspoon ginger

Wash and pick over be.ans, put in mixing bowl. Cover beans with cold water and soak ovenught. Next morning. cook beans in water until skins burst. about 1 hour. Drain and reserve liqcnd. 'Place half the bacon and onion in the bottom of e 2^_ qt. be,rn pot or casserole dish: add be.ens .and top cvrth renmining bacon and onion. Combine rem<rnung ingredients and 1=_.: cups reberved bean liquid: pour over beans. Cover and bake in a 300 oven for 3:.;- hours. Uncover and bake I bour or until beans are of desrred consistency. Stir occasionally.

Cook beef, green pepper, onion and garlic in oil until beef is slightly browned. Add all ingredients ex ceptbeansandsimnreruncovered 45 nrinutes. Stir in undrained pinto beans; simnrer 15 minutes. For a thrnner mixture. add water. Serves 8.

Looks like a sandwich. Eats like a me:jl. I cup chopped onion 1 r/2 pounds ground beei 1 tablespoon cooking oil 1 15-ounce can tomato sauce I cup heet bouillon 2leaspoons chili powder 1/2 teaspoon cumin seed
r/z teaspoon salt

1/2 cg American cheese, cubed 2 15-oance cans pinto beans 1/4 teaspoon pepper 1 tablespoon butter 8ruvm onion and ground beef in od. Draut excess fat. Stir in tonnatv s: uce. bouillon, chili powder. cunun, salt. Snnnrer uncovered 1 hr.; stir occasionally. Add cheese; cover and srninrter 10 nun_ untdcheese rnelts. M x pinto be.rns and pepper; fry in butter until lightly browned. Spoon beans ovor trred tortdfas. Top with chili mixture, lettuce tomato, and sour cre.im.

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np In Stonewall County, Te:as, where the Salt Fork and Double Moantala streams spill toQelher. Then It ruas dear across the state, pashing through 900 miles of epen country. A lot of hiq hreahtasts have disappeared alonQ the hanks ot lbe Drama. So n you have a big appe81e. and a litlle Um4, he1P yoanel6 Fded E^-^ixed anyiray . ., you 1 "em .

THE BBAZOS BIYEB BBEAHFAST The Brazes Bfver gels started way

Iron Sldltet Potatoea--iae" ^rtltt pe^^er, oatoas, sage aei farsiey.

COPF3BE COFFEE
Heat 2 qts. co(d water in large pot Mix I cup ground coffee with 8 tsps. egg* and 8 tsps. cold water; add a dash of salt Stir in.coffee . ^. mixture ^g ^ y^ater boilg , fo" a"bm , s ^rring occasionally. Turn off heat and pour in IJa: eup ! cold water; let stand i0 min. Makes 8 mugs. *Prepareeggbybeafingwhiteand yolktogether;storeinrefrigerator._

ro^ iaeks -mahe a Soll k^ Paa Fried Steak-qokbed steah try ^b^^^ils owa saedal,,,_ saace. t^ntFitre Cotke-a dash of satt to make It mellow, an egg to make it elear.

Days don't start like this anywhere else in the land. Fried eggs, potatoes, sourdough flapjacks, thick slabs of fresh beef, and coffee. Always the coffee. No, days don't start like this anywhere else in the land.

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Fry fortillas4 rpirt each side ia hotoil. Fry eggS:4Sktrg^terl ^ Ptace tortillas on war p^aPlfer; top eacii' Ori sauce over with a fried egg. all. Too each eg With zvoaado."

HUEVOS RANCHEROS SAUCE Cook 1/4 cup minced onion, 1 clove garlic (minced), in I tbsp. cooking oil until onion is tender. Add two 8-oz. cans tomato sauce, 1 tbspground coriander, 1 tbsp. minced parsley. 1 tbsp. chili powder, ?.<, tsp. pepper; simtsp. salt and mer 10 min. Makes 2/a cups.

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