The Chuckwagon – Western Recipes – Legends of America

Cowboy cooking recipes

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Lazy B Corn Fritters


1 1/4 cups

  • flour
  • 2

  • cups corn
  • 1

  • teaspoon baking powder
  • 2

  • teaspoons salt
  • 1/2 cup sugar 1/4

  • teaspoon paprika
  • 2 eggs
  • 1/4 cup milk

Stir the dry ingredients and add the corn. Then add the thick beaten egg yolks and fold into the stiff beaten egg whites. Fry in hot lard. Try using a cold bowl to beat the egg whites if possible.

Cowboy fried bread


1 cup milk 1

  • packet active dry yeast
  • 2

  • tablespoons sugar
  • 2 eggs,

  • smoothies
  • 1

  • teaspoon salt
  • 3 1/2-4 cups all-purpose flour, sifted
  • Vegetable
  • oil

Heat milk on the stove or microwave until warm but not hot. Pour into a large bowl and add the yeast and sugar. Add the beaten eggs and salt, then slowly mix the flour until the mixture forms a smooth, elastic dough. Cover with a towel and let it rise to twice its size (30 minutes to an hour). Lightly flour the work surface, divide the dough into about 12 pieces the size of tennis balls, and then crush them on discs. Let the dough rise again, about 10 minutes.

Heat the oil to 350 degrees in a deep fryer, large pot or skillet. Fry the dough discs one or two at a time for three to five minutes, depending on the size, rotating once. Makes about 12 servings.

Cowboy beans


2 cups dried

  • red beans 2 cups
  • dried pinto
  • beans 1 large yellow onion, chopped 3 tablespoons garlic, chopped 3

  • green chiles
  • , grilled and diced

  • 3 tomatoes ripened on vine, grilled, seeded and chopped
  • 1

  • tablespoon vegetable oil
  • 7 quarts of water or vegetable broth
  • 1

  • hock smoked ham
  • 1

  • teaspoon toasted coriander seed 1
  • bay leaf
  • 2 whole dried red chili peppers
  • Salt and pepper

, to taste Soak the beans overnight in water

to cover, changing the water once; drain.

When the beans are ready, sauté the onion, garlic, green chili peppers, and tomatoes in oil in a large pot or in a Dutch oven over medium-high heat. Add water or broth and ham hock; bring to a boil. Add beans, coriander seeds, bay leaf, and dried chili peppers. Continue to boil for 30 minutes, lower the heat, cover and simmer for three to four hours until the beans are tender. Season with salt and pepper to taste. Makes 16 servings.

Chunky Chili Ingredients


1 pound

  • braised beef
  • 1

  • pound boneless chicken breast
  • , chopped 1 onion, chopped 1 bell pepper,

  • chopped
  • 2 cans

  • pinto beans with jalapeños
  • 2

  • packets chili seasoning 2
  • cans of tomatoes diced Mexican style
  • Golden meat, chicken

  • , pepper

and onion in a little olive oil until golden brown. Add seasoning of chili, beans and tomatoes. Simmer for an hour. Serve this with cornbread or tortillas, or pour over Fritos and sprinkle with cheese for a frito cake. Makes 12 servings.

Buffalo fillets (or beef) with chipotle-coffee


3 teaspoons ground coffee 3 teaspoons

  • ground chipotle pepper (or chipotle chili powder
  • ) 1

  • /4 cup paprika
  • 2 teaspoons roasted cumin seeds
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 4 buffalo or beef fillets (8 ounces each)

Combine coffee, ground chipotle, paprika, cumin seeds, sugar and salt. Rub the mixture into fillets. Roast the steaks until well done. Makes four servings.

Back to Chuckwagon menu BBQ cookie cake


2 tablespoons canola oil 1

lb ground venison 1 small onion, diced 3/4 – 1 cup your favorite BBQ sauce 🙂 1 can Uncooked refrigerated crackers 2 C cheddar cheese Venison ground in oil

canola with onion and season to taste. Add the BBQ sauce until the venison is evenly coated or to taste. Grease a 9 x 11 baking dish and cover the bottom of the pan with cookies. Pour the venison mixture over the cookies. Sprinkle the cheddar cheese on top generously and place it in a preheated oven to 350°. Bake until the cheese melts and browns lightly on top.

Chuckwagon stew ingredients


2 1

  • /2 lb cubes of meat.( 5 cups)
  • 2 tablespoons of

  • common flour
  • 1 tablespoon of

  • paprika
  • 1 teaspoon of chili powder 2

  • teaspoons of salt
  • 3 tablespoons

  • lard
  • 2

  • sliced onions
  • 1

  • clove garlic, chopped
  • 28 oz Can of tomatoes
  • 3 tablespoons chili powder
  • 1

  • tablespoon cinnamon 1 teaspoon
  • ground cloves 1
  • /2 teaspoon dried red peppers
  • 2 cups chopped

  • potatoes 2 cups
  • chopped

  • carrots

Top beef in a mixture of flour, paprika, 1 teaspoon chili powder, and salt. Brown in hot fat in a large Dutch oven. Add the onion and garlic and cook until smooth. Then add the tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer for 2 hours. Add potatoes and carrots and cook until the vegetables are ready for about 45 minutes. Makes 6 servings.

Quick Southwest Chili


1 1/2 pounds hamburger or

  • ground turkey 2
  • cans of beans 1 can of

  • pinto beansor
  • 3 cans
  • of black beans 1 can of

  • whole grain corn
  • 1 can of

  • pitted black olives (optional)
  • 1

  • small onion, diced
  • 1 can of

  • Rotel tomatoes 1 can of stewed tomatoes
  • 1 packet

  • of

  • taco seasoning 1 package

Hidden Valley rancher dressing Fry the burger with the onion. When ready, drain the fat, add all other ingredients and stir to mix well. Heat for 15 minutes or until all ingredients are hot. Serves 8-10

Missouri style grilled ribs


2 tablespoons salt 2 tablespoons chili powder 1/4 c sugar 4 tablespoons

  • paprika
  • 2 tablespoons cumin, ground 2

  • ea Pork ribs 3/down**
  • 2

  • tablespoons
  • Pepper, black, fresh ground Basing sauce 1

  • 3/4 c
  • Vinegar, white 1 tablespoon

  • salt
  • 2 tablespoons hot pepper sauce 1

  • tablespoon Pepper


  • black
  • ,

  • Ground
  • fresh 2 tablespoons sugar

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 the barbecue rub. Rub the ribs well with this mixture. Place the ribs on baking sheets and cook in a 180-degree oven for 3 hours. Do not rotate; Slow cooking infuses spices. Remove from oven. (ribs can now be covered and refrigerated up to 2 days before grilling) Use a very low charcoal fire with a set of shelves as high as possible. Roast the ribs for 5 minutes to 30 minutes per side, depending on the heat and temperature of the ribs. The ribs should have a light outer bark and be completely warmed. If you prefer juicy ribs, cover them with sauce spread just before taking them off the grill. Otherwise, serve dry with sauce on the side. Remove the ribs from the grill, cut them between the bones and serve.

Back to Chuckwagon menu

Denim sausage and sweets Ingredients


2 lbs Sweet Taters 1/2 C. sugar 1/2 C.

  • brown sugar
  • 1

  • /4 C. water
  • 2 tablespoons butter
  • 1

  • teaspoon salt 1
  • pound of your favorite
  • sausage

Boil the sweet potatoes for 15 minutes. Peel and cut into strips. Place in greased oven. Mix the sugars, butter, salt and water and boil in a saucepan. Pour the syrup over the potatoes and bake for about 40 minutes. Place the sausages on top and bake for an additional 30 minutes.

Dakota fried



  • 6 large
  • green tomatoes Salt and pepper

  • 3 cups
  • flour 1

  • cup cream or milk
  • 1 tablespoon

  • flour 1 tablespoon
  • butter or margarine, melted
  • 1/2 teaspoon salt

  • 1/4 teaspoon
  • pepper Cut the very thin green tomatoes and

  • salt
  • and pepper

each slice generously. Then dip these slices in flour until each is densely covered. Fry in hot oil until golden brown. Drain the fried slices on brown paper. When all the slices are fried and drained, empty the pan of excess cooking oil. Now put the cream or milk. Add 1 tablespoon of flour to thicken. Add butter, salt and pepper. Blend well. Place the fried tomatoes in a bowl and pour this mixture over them. Serve immediately.

Indian Breakfast



  • 15 oz
  • chopped yellow onion

  • 2-3 slices fried shredded bacon, sausage or ham
  • pepper (optional)

  • cayenne pepper (optional)
  • 5 beaten
  • eggs Sauté in a large hominy skillet, a handful of

  • chopped

yellow onion and meat. Optional: Add a small amount of finely chopped bell pepper and a pinch of cayenne pepper. After sautéing over medium heat for about 10 to 15 minutes, add 5 beaten eggs. Stir and cook until the eggs are barely ready.

Scalloped corn


2 cups corn 2/3 c. milk 1 1

  • /4 teaspoons salt
  • Pinch of pepper
  • 1

  • lightly beaten
  • egg 2

  • tablespoons butter or margarine, melted
  • 2 c. soft breadcrumbs
  • Mix

  • corn
  • , egg,

  • milk
  • and seasonings.

Mix the crumbs and butter and place 1/4 of the mixture on the bottom of the dish with butter. Add half of the corn mixture, then another 1/4 of the crumbs. Repeat the layers, ending with the balance of the crumbs. Bake for 30 minutes at 350 degrees. Serve hot. Makes 6 servings.

Venison or beef jerky

is virtually indestructible, lasts almost forever and can be used as a quick main meal or as a base for soups and stews. The word jerky comes from the way meat is removed from the bones. He was quickly shaken to remove many of the tendons. Three pounds of fresh meat equals about 1 pound of jerky.

Method 1: (Indian style) Hang strips of meat on racks made of willow trees for drying in the sun or sometimes in campfire smoke for a smoky taste.

Method 2: (pioneer) Rub strips of meat with dried salt and put it in a stone pot to “season” for 24 hours. (do not use water). Then remove the strips and hang them in the sun or smokehouse to dry until they are very hard.

Method 3: Mix 3 pounds of salt, 5 tablespoons of black pepper, and 4 tablespoons of allspice.

Skin a thigh of the animal, muscle by muscle removing all membranes so that only raw and moist meat remains. The best size of meat are chunks about 1 foot long 6″ wide and 2 or 3 inches thick. Rub the salty spice mixture into the meat. Be sure to cover every bit of the surface of the meat. Hang each piece by the small end to dry. If the sun is too hot, hang it in the shade. Never let meat get wet or moist; Take it inside if it rains. Cover the meat with canvas or cloth to protect it from dew. This will be at its best at one month old.

Method 4: (modern style): Buy a large beef breast from your butcher and ask him to cut it very finely for you. Dip each strip in a bowl of liquid smoke, then place it on a large, deep plate. Continue to place each strip until the bottom of the plate is filled. Then sprinkle generously with garlic salt and plenty of pepper. Place another row of strips on top of the first one in the alternate direction. Continue to dip and season each strip. Marinate for at least 24 hours. Line the oven with aluminum foil, place the strips directly on the aluminum foil close together, and bake over very low heat for hours or until the strips are very dry. Warning: This will make your home smell of liquid smoke for days.

Parmesan venison

on pasta


  • 6 sliced venison tenderloin fillets
  • 1 C

  • Italian breadcrumbs
  • 2

  • LG eggs beaten with 1 tablespoon
  • milk Olive oil
  • 2 C mozzarella cheese 1 jar Spaghetti sauce

  • or homemade sauce 1 pound long thin spaghetti paste 1
  • /4 C cheese

Parmesan Place enough oil to the bottom of a pan to cover (about 1/4 inch deep). Heat the oil in the Med-Low setting. The dredged fillets first on breadcrumbs, then egg, then breadcrumbs again. Place the fillets in hot oil and fry in a pan until both sides are golden brown. Then, drain the excess oil from the fillets. Then, cover the bottom of a 9 x 11 baking sheet with a thin layer of spaghetti sauce and place the fillets on the bottom, then add another layer of sauce over the breaded fillets. Finally, sprinkle mozzarella and Parmesan cheese generously on top. Bake in a preheated oven to 375° until the mozzarella cheese is golden on top. Serve over long spaghetti.

Old West Sourdough Biscuits


  • 2 cups flour
  • 3

  • teaspoons baking powder
  • 1

  • teaspoon salt
  • 1/4 cup

  • shortening 1 cup starter sourdough
  • 1/3 cup
  • milk

Combine dry ingredients in a bowl; mix. Cut into lard until it looks like a thick meal. Add the sourdough starter to the milk. Stir with a fork until wet. Don’t stir too much. Turn the dough on a lightly floured board, then gently caress in a 10-inch circle. Cut; Place on an unoiled cookie sheet and bake at 450 degrees F for 12 minutes.

Wagon Train Cookies


  • 2 cups flour
  • 4 teaspoons sugar 2 teaspoons salt

  • 1 teaspoon soda
  • 4 teaspoons baking powder
  • 2/3 cup (

  • lard) lard 2/3 cup
  • butter Measure

All ingredients dry and place them in a large bowl. Cut into the lard thoroughly until the mixture looks like a meal. Add the buttermilk.

If the dough is not flexible, add enough buttermilk to make a smooth, swollen and easy to roll dough. Round the dough on a lightly floured board covered with fabric. Knead lightly 20 to 25 times, about 1 minute. Extend up to 3/4 inch thick. Cut with a floured cookie cutter (you can also use a glass). Place on a greased cookie tray. Bake in an oven at 450 degrees for about 10 to 12 minutes.

Kathy’s Green Chili (Yes, that’s Kathy from Legends of America).


Lard flour 2-3 lb pork loin 1 – 15 oz can


  • or

  • diced tomatoes
  • 2 – 8 oz cans chopped green chili peppers

  • 3-4 whole jalapeños
  • large onion
  • salt and pepper
  • to taste 3 cloves garlic (or to taste
  • ) 1

  • – 15 oz refried beans (optional)
  • 1/2 teaspoon cumin
  • 2

  • teaspoons chili powder 2
  • cans broth

Cut the pork into small pieces, brown with garlic and 1/4 diced onion in lard. Add the flour towards the end to obtain thickener. Then add 3-4 cups of water, a can of chicken broth, and salt and pepper. Cook for several hours until the pork begins to crumble. Chop the remaining onion, cut the whole jalapeños into thirds and add with all the other ingredients. This will cook for several more hours over low heat. Be careful as the chili easily adheres to the bottom of the pan. Periodically taste the “spiciness” of jalapeños, and depending on taste, remove when to your desired “heat”. When it is about to be completed, if the chili is too thin, remove about two cups of liquid in a bowl, add more flour to thicken, and return to the chili. Serve with flour tortillas. Great pouring on burritos.

Range Riders Stew


1/2 lb

  • green apples for cooking
  • 5 tablespoons
  • butter 3/4 lb cooked

  • beef
  • 1/

  • 2 cup breadcrumbs
  • Nutmeg
  • 1/4 lb
  • sliced onion

  • Sliced salt
  • 3

  • pounds cooked Pepper potatoes
  • 3 cups sauce

Add the onions to the melted butter Brown band, remove the onion rings, melt the rest of the butter and sauté the apple slices. Layer 1/3 of potatoes, meat, onion rings and apples. Season with salt, nutmeg and pepper. Repeat the layers until all ingredients are used. Pour the sauce on top. Breadcrumbs butter and layer in general. Bake @ 350°F for 1 hour.

Compiled and edited by Kathy Alexander / Legends of America, updated November 2022.

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The Chuck Cart – Royal Queen of the Cattle Route



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