Meat Loaf in an Onion
This is one of my signature recipes and is wonderful for a large
group. Each person makes his or her own.
Comment: We modified the original recipe to
decrease the amount of cholesterol in the dinner. Very good eats.
Ingredients
-
1 pound extra lean ground beef
-
1 egg (substitute)
-
1/4 c cracker crumbs
-
1/4 c tomato sauce
-
1/4 tsp salt
-
1/8 tsp pepper
-
1/2 tsp dry mustard
-
4 large onions, peeled and halved
-
18-inch heavy-duty aluminum foil
Directions
*Cut off the root at the bottom end of the onions so that removal of
the center is easy. The removed center of the onion can be diced and
combined with ingredients or used later.
In a 1-gallon plastic self-sealing bag, combine ground beef, egg,
cracker crumbs, tomato sauce, salt, pepper and dry mustard and mix
by squeezing. Set aside.
Cut onions in half horizontally and remove center part of onion,
leaving a 3/4-inch-thick shell. Divide meat mixture into 4 portions
and roll into balls. Place in the center of the 4 onion halves. Put
onions back together. Wrap each onion in foil. Cook over a bed of
hot coals for 15 to 20 minutes per side. Serve as a lunch or dinner.
At home, cook at 350 degrees in the oven for 45 to 50 minutes, or
until the ground beef and onion are cooked.
From the KOA Campground Cookbook as
cooked by Dianne Hagel
Buttermilk Biscuits
4 cups all purpose flour
2 teaspoons salt
1½ tablespoons baking powder
1 teaspoon baking soda
6 tablespoons soft butter or vegetable shortening
2 cups buttermilk
Melted butter
Preheat your oven to 450°F. Sift all dry ingredients into a large
bowl. Chop in butter or shortening until mixture is like a course
meal. Slowly add buttermilk while beating and mix thoroughly, about
one minute. Turn dough out onto lightly floured board and gently
knead by folding over three times. Roll out to ½ inch thickness. Dip
cutter into flour and cut biscuits. Place on ungreased baking pan
and brush with melted butter. You can add herbs to the butter if you
wish. Bake 12-15 minutes until golden brown. Makes about 2 dozen.
Molasses Cowboy Snaps
3/4 cup vegetable shortening
1 cup brown sugar
1/4 cup molasses
2 eggs
2 teaspoons each of cinnamon and ginger
1 teaspoon cloves
½ teaspoon nutmeg
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 375° and lightly grease and flour cookie sheet.
Cream shortening and sugar together. In a separate bowl mix the
molasses, eggs and spices. Mix this into the shortening sugar
mixture. Sift flour, salt and soda into a mix. Add this to the wet
mixture and stir until thoroughly mixed. Flour hands and form dough
into 1 inch balls, then roll in some white sugar. Bake until cookies
rise then crack-about 7 minutes.
Old West Fried Potatoes
2-3 pounds
potatoes
Salt, pepper, seasonings
Flour
Cooking oil
Paprika
Peel potatoes and slice about ½ inch thick. Put potatoes in a brown
bag with salt, pepper and your choice of seasonings and a handful of
flour. Shake the bag until potatoes our thoroughly coated. Put at
least 1/3 inch oil in a 12 inch black skillet and heat to really
hot. Carefully place slices in the skillet and brown both sides.
Lower heat and cook potatoes until they are crisp on the edges and
thoroughly browned. Sprinkle with paprika and serve while hot.
Flapjacks, Griddle or Pancakes
basics
2½ cups
all purpose flour, sifted
6 tablespoons of sugar, white
5 teaspoons baking powder
1½ teaspoons of salt
2 eggs
2 cups milk or buttermilk
6 tablespoons melted butter
Sift dry ingredients together. Beat eggs and add milk--stir into the
dry ingredients. Add the melted butter and blend thoroughly. Oil
your skillet and heat until a drop of water sizzles on skillet
surface. Pour your cakes onto skillet, keeping small enough to be
easy to turn. Wait until the top side of the cakes have bubbles on
the whole surface, then flip. Only turn once or the cakes will be
heavy. Ingredients can be modified to suit your taste. The more milk
and eggs--the richer the pancake.
Mexican
Eggs
1½ pounds ham diced in small cubes or 1 pound bacon diced
Butter
4 ounces of roasted and peeled whole chilies
1 can peeled tomatoes
12 scrambled eggs
Sauté the ham in butter OR fry up the bacon. Chop chilies and stir
in with the bacon or ham. Drain but save the tomato juice from the
canned tomatoes. Add the tomatoes to the chilies and meat mixture.
Simmer the chili, tomato and meat mixture while slowly pouring in
the saved tomato juice. Simmer for 30 minutes or until the liquid is
gone. Scramble eggs in a separate pan and add to the chili, tomato
and meat mixture. Serves 6-8 hungry people.
Dutch Oven Beef and Beer Stew
2 pounds beef stew meat, chuck
Flour, Salt and Pepper
Oil
2 pound chopped onions
4 cloves garlic, chopped
24 ounces beer
2 tablespoon Worcestershire sauce
1 tablespoon soy sauce
4 bay leaves
Two big pinches of thyme
4 tablespoons of dried parsley
2 pound chopped potatoes
2 packages your choice of thawed vegetable
Mix flour, salt and pepper in a brown bag. Add beef and shake until
well coated. Heat oil in the Dutch oven and brown the meat, onions,
and garlic. The add the beer, sauces and herbs. Cover the oven and
simmer for 1 hour. Add the potatoes can cook for twenty minutes. Add
the thawed vegetables and cook for another 10 minutes. Serves 6-8
hungry people.
Best in the West Chili
3 pounds top round cut into small cubes
Vegetable Oil
½ your choice sausage
2 cups onion, chopped
¼ cup chopped garlic
1 can tomatoes
2 tablespoons tomato paste
3 tablespoons chili powder
Green tomato relish (optional)
Cayenne pepper, a pinch or so to taste
Heat oil in a heavy skillet and add the meat and sausage. Brown and
stir to break up the sausage over a high heat for 2-3 minutes.
Remove the meat and save aside. Add a bit more oil to the pan and
brown the onion and garlic for 5 minutes or so. Add the meat and
sausage back into the skillet and add the tomatoes, tomato paste,
green tomato relish (to taste) and chili powder. Add a dash of
cayenne pepper and simmer for one hour. Taste and add seasoning as
desired. This can be served over cooked, hot beans, or on rice.
Beer Sweet Ribs
6 pounds
spareribs, cut up into individual portions
3 cups of your favorite beer
1 cup of honey
3 teaspoons dried mustard
2 teaspoons chili powder
Lemon juice from fresh lemon
Salt and pepper to taste
1-2 teaspoons Brown sugar
Pinch of dried sage
Put cut up ribs in a large bowl. Blend all the ingredients
thoroughly and pour over the ribs. Turn the ribs a few times to be
sure all of them get coated.. Marinate the ribs in the refrigerator
for at least 12 hours, best is overnight and then some. Barbeque the
ribs over a medium heat for an hour until tender, turning and
basting with the sauce frequently.
Sangria
1 bottle red wine
1 ounce Triple Sec liqueur
1 ounce Tequila
Juice from 3 lemons
½ cup white sugar
1½ soda water, carbonated
Fruit slices
Combine liquors in a large pitcher or fruit bowl. Add the sugar,
lemon juice, and soda and mix. Slice up some of your favorite fruits
and add the slices to the liquid. Refrigerate for at least 4 hours
and serve... the longer the mixture refrigerates the better the
flavor--so taste now and then. Makes about 2 quarts
Fry Bread
6 cups
all purpose flour
4 tablespoons baking powder
½ teaspoon of salt
6 tablespoons shortening, not oil
Mix the dry ingredients together in a large mixing bowl, then add
the shortening. Mix thoroughly. Add warm water, slowly and then
knead dough until it is smooth. Let it rest in a warm place for 30
minutes. Form dough into 2-3 three inch balls and then flatten each
ball into a circle of 6-7 inches in diameter. Drop gently into hot
deep oil, turning over just once, until light golden brown. Remove
and drain on a paper towel. Serve with sprinkled powdered sugar and
cinnamon mixture.
Serves 8
Quick and-Easy Pickled
Peaches
Perfect for
Thanksgiving Dinner or a homemade Christmas Gift
-
Ingredients
-
1 can cling peach halves (drain
and save syrup)
-
1 cup 250 ml reserved peach syrup
-
1 1/2 cup cider vinegar
-
1 1/2 cup brown sugar
-
1 tsp Ground Cinnamon 6 oz.
-
112 tsp Allspice
-
114 tsp Cloves (Ground)
-
-
Cooking Directions
-
Combine peaches, syrup and all
remaining ingredients in a medium saucepan. Bring to a boil over
medium heat. Reduce heat and simmer 3 minutes. Remove from heat
and let cool. Place peaches and syrup in decorative containers
(such as old-fashioned canning jars). Cover and refrigerate at
least 24 hours to allow flavors to develop. Peaches will keep in
refrigerator up to two weeks. Makes 8 servings.
-
-
Nutrition Facts
-
Nutritional Information Per
Serving:
-
Calories 130
-
Protein 0 g
-
Carbohydrates 35 g
-
Fat 0 g
-
Saturated Fat 0 g
-
Cholesterol 0 mg
-
Sodium 13 mg
- Dietary Fiber 1 g
Cowboy Beans
Makes about 3 quarts of beans
2 pounds
Pinquito beans, (cover with water and soak overnight)
2 large onions, cut into 8ths
1 jalapeno chopped fine
1 large clove of garlic, chopped fine
1 pound hamburger
1 pound chorizo
1/4 cup chili powder
1/4 cup dried oregano
1 Tbsp. sugar
Salt and pepper to taste AFTER the bean are cooked.
Cover
beans with water the night before. Water should be about 2 inches above
the beans.
Next day; do not drain the beans. Add all ingredients
except the salt
and pepper. Bring to a boil then turn down to a simmer until beans are
tender, about 1 1/2 hours, stirring occasionally to prevent sticking.
Then add salt and pepper.
Prep.
Time: 15 min.
Cook time: approx. 1 1/2 hour
Hint: If
you add the salt before the beans are done, they get tough and hard.
Recipe from
Cowboy Flavor.
Chuck Wagon Etiquette
o Never
ride your horse through the kitchen.
o Ride
downwind of the chuck so as not to stir up dust
o Don’t
tie your hos to the chuck
o No pot
peekin’
o
Cookie’s white flag means - women present - watch your
o
Manners & Keep your language clean.
o If
someone yells “man at the pot” the poke getting coffee is obliged to
pour everyone a cup.
o Eat
with your hat on
o Eat
first - talk later
o Never
take the last of anything unless you know you are the last eatin'.
o Most
important - don’t upset cookie (if you want to eat
your next
meal at the chuck)
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