8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)

8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)

Other Recipes

(NON– Sausage Recipes)

Baklava, Turkish http://sausageswest.com/wp-content/uploads/2015/11/Turkish-Baklava.pdf

Cajun Seafood Gumbo http://sausageswest.com/wp-content/uploads/2018/06/Cajun-Seafood-Gumbo.pdf

Catsup http://sausageswest.com/wp-content/uploads/2016/09/Home-Made-KetchupHeinz-57A-1-Steak-Sauce.pdf

Ceviche (Marinated Seafood Cocktail) http://sausageswest.com/wp-content/uploads/2015/09/Ceviche-Recipe.pdf

Chicken, South Pass Sticky Glazed http://sausageswest.com/wp-content/uploads/2016/06/South-Pass-Sticky-Chicken.pdf

Corn Cakes (Colombian/Venezuelan Arepas, similar to thick Mexican tortillas) http://sausageswest.com/wp-content/uploads/2014/12/Arepas-de-Choclo1.pdf

Eggs, Scrambled (recipe) http://sausageswest.com/8-other-products-recipe-input-varied-goodies-from-across-the-galaxy-2/comment-page-3/#comment-2281

Eggs, Perfect Hard-boiled n’ Pickled, E-Z peeled  http://sausageswest.com/8-other-products-recipe-input-varied-goodies-from-across-the-galaxy-2/comment-page-4/#comment-2358

Gluten-free Gumbo http://sausageswest.com/gluten-free-gumbo/

Gulyas – Hungarian Goulash http://sausageswest.com/wp-content/uploads/2016/10/Gulyas-Goulash.docx

Gumbo, Cajun Seafood http://sausageswest.com/wp-content/uploads/2018/06/Cajun-Seafood-Gumbo.pdf

Ham Hocks n’ Beans (recipe)  http://sausageswest.com/wp-content/uploads/2014/12/Ham-Hocks-n-Beans.pdf

Ketchup http://sausageswest.com/wp-content/uploads/2016/09/Home-Made-KetchupHeinz-57A-1-Steak-Sauce.pdf

Licorice (recipe)  http://sausageswest.com/wp-content/uploads/2015/01/Black-Licorice-Candy.pdf

Monkey Bread (recipe)  http://sausageswest.com/wp-content/uploads/2014/12/Monkey-Bread-with-history.pdf

Navajo Fry Bread (recipe) http://sausageswest.com/wp-content/uploads/2016/10/Navajo-Fry-Bread.pdf

Parker House Rolls (recipe) http://sausageswest.com/wp-content/uploads/2016/10/Parker-House-Rolls.pdf

Pickled Polish Sausage  http://sausageswest.com/wp-content/uploads/2014/12/Pickled-Polish-Sausage-Gray-Goat.pdf

Portuguese Recipe Collection (using Linguiça and Chouriço) http://sausageswest.com/wp-content/uploads/2017/01/Collection-of-Portuguese-Sausage-Dish-Recipes.pdf

Rattlesnake (recipe)  http://sausageswest.com/wp-content/uploads/2015/01/Rattlesnake.pdf

Salt Substitute  http://sausageswest.com/8-other-products-recipe-input-varied-goodies-from-across-the-galaxy-2/comment-page-3/#comment-2281

Seafood Gumbo, Cajun http://sausageswest.com/wp-content/uploads/2018/06/Cajun-Seafood-Gumbo.pdf

Soup, Serbian White Bean (Pasulj)  http://sausageswest.com/wp-content/uploads/2016/10/Serbian-White-Bean-Soup-Recipe.pdf

Sourdough (recipes) http://sausageswest.com/wp-content/uploads/2015/09/Sourdough-Recipes.pdf

• Gettin’ “Started”
• “Cowboy’s Classic Sourdough Bread” (Tried And True Classic Sourdough Bread)
• “Saddle Bum’s Sourdough Rye Ranch Bread” (Hearty Sourdough Rye Sandwich Bread)
• “Shuttle Bucket Sourdough Biscuits n’Gravy” (Soda-Raised Sourdough Biscuits With Gravy)
• Storing, Freezing, And Thawing Bread
• Sourdough Pancake Batter
• “South Pass Saddle Blankets” (Classic Sourdough Hot Cakes)
• “Boot Hill Buckwheats” Buckwheat “Flapjacks”
• Chuckwagon’s Braggin’ n’ Gaggin’ Chokecherry syrup
• Rye And Mold
• Wheat Flour

Steak sauce http://sausageswest.com/wp-content/uploads/2016/09/Home-Made-KetchupHeinz-57A-1-Steak-Sauce.pdf

Turkey, Double Whiskey Smoked – http://sausageswest.com/wp-content/uploads/2018/11/Double-Whiskey-Smoked-Turkey.pdf

How to Do It:
To comment, or to submit a recipe, go to one of the other topics and submit it there.

51 thoughts on “8 – OTHER RECIPES… (Varied Goodies From Across the Galaxy)

  1. When I was a youngster, I wasn’t allowed to have candy. Our Christmas stockings were hung from the fireplace with care alright, but never would Santa Claus put candy in ‘em. We always got things like oranges and nuts. My cousin “Iron Mike”, on the other hand, was allowed to have candy anytime he felt like it and he grew up to be big as a house! Even as a youngster he was heavy and gettin’ his carcass up on my horse was a real challenge. He finally figured out that if he climbed up to the top rung on the corral, he could sort of “roll” into the saddle if I pushed ol’ Patch up against the poles.
    When I grew up and got out on my own, I thought I’d make up for all the peanut brittle and black licorice I’d missed in my youth. Shucks, the grocery store was half a day’s ride, so I learned how to make my own. Isn’t it funny how we learn how to appreciate black licorice only later in life? Here’s the secret of making your own.

    Chuckwagon’s Black Licorice:

    1-3/4 cup sugar
    1 can (395 g.) sweetened condensed milk
    1-1/4 cup corn syrup
    1 tblspn. anise extract
    1 teaspoon (or more) black food color (or red if you prefer)

    Microwave the corn syrup slightly so that it pours easily. Mix all the ingredients together in a large pan on the stovetop and cook them over medium-low heat, stirring constantly. Place a cooking thermometer into the mixture and heat the licorice until it reaches 230°F (110°C). The mixture will be thick and bubbly.
    Immediately pour the mixture onto a parchment paper – lined baking sheet. (Use a little extra paper along the sides to make “handles”). Allow the licorice to cool to room temperature (about 30 minutes). Refrigerate the licorice in the pan overnight. Next day, slice it into strips with a knife or cut it into squares using a pizza wheel. If the licorice is still just a bit sticky, dust it with some confectioner’s sugar. What? You don’t have any? Just put a few tablespoons of sugar into your blender for a minute.

    Best Wishes,

    1. My favorite sister and I would make taffy, when the folks were gone. I do remember burning some though. Can’t remember the recipe. Will try the licorice for the grand kids. Just bought the movie Man from snowy river. Have not seen it in 30 years. It is the best horsemanship I have ever seen. also reading Smokey the cow horse again. It is winter and that what started this. Merry Christmas

  2. I was going to try to smoke some cheese, with my Amazen pellet smoker. Has anyone here ever done this? Just wondering what wood to use, temp in cooker, best cheeses to use, and how long to smoke without overdoing the smoke flavor? Thanks

    1. BR, I use my AMNPS with apple pellets, no heat from the smoker as the AMNPS will produce heat. I do cheddar,monterey jack,pepper jack and horseradish with excellent results. I smoke around 3.5 hours ,make sure it is cool and then vac seal for at least two weeks to mellow before eating any .

      1. It gets down to the 30’s around my hood this time of year at night. My Pro 100 has a temp range of 60º – 250º, I’m thinking applewood at 75º for 3-4 hours would work well after reading this. Would two pound blocks of Monterey Jack or medium Cheddar work well, or should they be cut into smaller pieces? I’m mending fast and will be back to smokin’ real soon, can’t wait! RAY

  3. Thanks a lot for the replies!! Just wondering after the smoke for 3.5 hours and they are cooled, how long past the 2 weeks are they good in the fridge? Can you freeze cheese?

      1. Thanks Ross, I’m doing great! My therapist says it’s the fastest and best recovery he’s seen in his 32 years in the business. 17 days after surgery I was able to ditch the walker and just get around with a cane, after ten days no more pain meds. The most dangerous aspect seems to be the Warfarin blood-thinner, really scary stuff that I hate having to take. Three more days and I’m all done with that garbage, if I haven’t had a massive stroke or coronary by next Friday I should be good to go. This has been a wonderful opportunity for me to be able to get in touch with my own mortality. RAY

        1. I got rid of the walker the first week that I was at home. The damn thing was going to trip me and do more harm than good.
          I have a new biscuit method for you. Flour 2% each salt and baking powder and 72% whipping cream or mix 2 parts milk and one part melted lard and use that in place of the cream. Then just mix it all up and pat the dough flat and cut out the rounds. Bake 425°F for about 20 minutes

    1. BR, I have heard of some folks eating the cheese after two years in the fridge. Mine hasn’t made it over 3 months . Vac sealing will keep the air out and shouldn’t need freezing.

  4. My 2 cents worth. I use the A-maze-N tray, and smoke lightly for 3 hrs. Before I did use the masterbuilt heater in cold weather. It ended up to smokey, to much smoke. Even after 2 weeks in the fridge (vacuumed packed). Black River As the Duck said The 2 weeks vacuumed packed in the fridge is for mellowing out the smoke to the inside of the cheese, and yes I do freeze my cheese. Swiss is my favorite.

  5. Wild Hittites, Wild Spores, Wild Beer, And… Real Sourdough!
    Real Sourdough For Your Bread, Biscuits, And Pancakes

    Well Pards, I know we are all about sausages here but… we HAVE to know how to craft a good bun to wrap around the sausages . You know – something mighty tasty like authentic Sourdough bread! I get excited about REAL sourdough. Let’s have a look at its history and then hand-craft a batch for your taste buds!

    The ancient Hittites dipped unleavened flatbread into water to soften it enough to be eaten. Undoubtedly, one night after supper, some Hittite cowboy forgot to throw out the water and wild desert yeast spores (living plants of sac fungi) combined with the floury-water, feeding upon a nutritional compound of carbohydrates and glucose. In the presence of oxygen, enzymes called zymas converted the compound into carbon dioxide – the perfect bread-leavening gas for making sourdough bread. Without oxygen, the compound is converted into alcohol through the process we know as fermentation. A few days later, a Hittite horse wrangler just had to try drinking the stuff, and probably fell into his campfire. Thus, beer was born. While making sourdough bread, you will notice the pungent aroma of fermented beer. You will also recognize the wonderfully distinct and rich flavor of sourdough bread made with wild desert yeast spores. First recorded by the Egyptians, cultivated yeast as a leavening agent was probably originally developed by the Hebrews during their 430 year captivity. Involuntarily abandoned in their hasty departure from Egypt, an unpredictable substitute was provided by introducing wild desert yeast spores to a medium of spoiled buttermilk with sugar. Unrefined, this “sour” dough starter proved to be a comparatively calculable leavening, providing a reliable substitute. Hence, we have sourdough – with its natural form of leavening and distinctive fermented flavor. Producing carbon dioxide gas in a semi-predictable pattern, it has little in common with baking powder, in which the chemical reaction of an acid (cream of tartar) and an alkali (sodium bicarbonate) may deteriorate with prolonged storage.

    Gluten is a compound of gliadin and glutenin proteins found in flour, giving dough it’s elasticity, and the two proteins are usually found in roughly the same proportion. Containing the properties of a thickened fluid, gluten forms whenever water is mixed with flour and is able to confine and suspend carbon dioxide gas produced by activated yeast, allowing bread to rise. Gluten develops by kneading and working the dough. If it is overworked and not allowed to rest, the final product will be tough and chewy. A flaky pie crust is made of dough kneaded only a minimum number of times as compared to more substantial bread dough involving much more kneading. As you shop, compare the various gluten contents of several manufacturers’ flour, and soon you will find yourself routinely selecting a preferred brand with specific gluten content for use in making sourdough. Regular supermarket bread flour has about 12 percent protein content. The flour most preferred at our ranch for use in country-style bread, contains closer to 14 percent gluten. How do you raise the gluten content? Simply add a little more water to the dough. A third cup added to a two-loaf recipe will do the trick. On the other hand, you may reduce the gluten content to 11 percent by adding a third cup less water. Whenever making sourdough bread, remember to use plain white or whole grain flour, as self-rising flour contains other leavening agents or chemicals. Although it is a good product, it is not ideal for sourdough bread making.

    Gettin’ “Started”

    Countless articles have been written by greenhorns trying to shorten or simplify the process for making the original “San Francisco” recipe given to prospectors headed to Alaska. Don’t be fooled by simplified recipes or those using anything but buttermilk to produce a “starter”. The indigenous wild yeast spores of San Francisco are legendary and most old timers will tell you, “the older the starter – the “better the batter”. Sourdough starter may be purchased commercially but then…it’s not from “scratch”. You may make a fine starter yourself by simply mixing buttermilk and a few common ingredients. Who knows? A hundred years from now your own great-grandchildren may remember to acknowledge your own “start”.

    To store sourdough starter and retard its fermentation, refrigerate it. It’s simple as that! Actually, the ideal inert temperature is 42 degrees F., a little higher than that of most refrigerators. The starter will activate upon gradual warming to room temperature and is then added to your favorite flour used in any recipe for biscuits, breads, or pancake batter. Unless a recipe specifies it, never allow dough to raise more than twice its size with any leavening agent as it reduces the chewy texture and alters the flavor. You may however, accelerate the production of gas bubbles by placing the bowl containing the dough over another bowl of warm water. Never raise dough on a stovetop over a warm oven as it may begin to cook. Be sure to cover the bowl with a damp towel to keep the dough moist while it is rising. Another accelerator for raising yeast dough is the addition of a little milk and sugar and a little experience will soon let you know just how much to add to a recipe. Making sourdough is not a difficult process and very much worth the effort whenever people ask how you “rustled up such tasty grub”! When the lid comes off the Dutch oven and fills the air with its distinctive aroma, they’ll go crazy! Yup pards, sourdough is magic!

    OKay Sausagewest wranglers, let’s get down to business. The process of making sourdough breads, biscuits, pancakes, and a variety of other “sourdough” baked goods, consists of two parts: (1) sourdough starter and (2) sourdough batter.

    1. Sourdough starter is made by mixing:

    1 cup of water
    1 tblspn. sugar
    1 cup flour
    4 tblspns. buttermilk

    Use buttermilk only as other milk just will not make the magic. Mix the ingredients together inside a glass or stainless steel bowl, cover it with a damp towel, and then store it four or five days in a warm area. As the starter ferments, you will smell that wonderfully familiar sourdough aroma and will know when it is ready.

    2. Sourdough batter is made ten or twelve hours before baking by:

    √ removing the starter from the refrigerator and allowing it to slowly warm up to room
    √ measuring out 1-1/2 cups of starter and placing it into a bowl,
    √ adding 1-1/2 cups of flour and 1 cup of tepid water, and
    mixing the batter well, and
    √ replacing the starter used in the recipe, by stirring additional flour and water into the
    remaining original starter, maintaining its volume, finally placing it back into the

    Old sourdoughs say each time you make bread, you must “take a little and add a little”. They are, of course, referring to the starter. Use the sourdough batter mixture in recipes as called for, to make sourdough biscuits, breads, and other favorites. Return the remainder to the bowl. That’s it! Now you know the secrets of making sourdough. Remember to use only tepid water at about 110 degrees F. as higher temperatures will kill the living bacteria in the yeast and the bread will not rise.

    “Cowboy’s Classic Sourdough Bread”
    (Tried And True Classic Sourdough Bread)

    2 cups proofed sourdough batter (see instructions)
    1 pkg. dry yeast
    1cup tepid water (110 degrees F.)
    3-1/2 tspns. sugar
    1 tspn. salt
    6-1/2 cups all-purpose flour
    1/2 can of “lager” beer

    Dissolve the salt in 1/3 cup of the water and reserve it. Check the expiration date on the yeast and dissolve it in the remaining water and beer. Add the sugar and allow it to proof ten minutes. Next, add the salt solution, flour, and sourdough batter and make dough. Knead the dough until it becomes smooth and elastic. Place the dough into a glass bowl and cover it with a dampened towel or plastic wrap, allowing it to double in volume in about 60 minutes. Punch the dough down, cover it in the bowl, and allow it to rise again in about 45 minutes. Having punched the dough down for the second time, shape round loaves using a bowl or basket lined with a lightly floured clean cotton cloth. Use a flour sifter to create a light, even sprinkling of flour over the entire surface of the dough. Always cover loaves with a dishtowel or plastic wrap to avoid the formation of a dried pellicle. Allow the loaves to rise again at least forty-five minutes.

    Bake the loaves inside a couple of Dutch camp ovens or place them onto a floured baking sheet in the upper half of a pre-heated kitchen oven. Place a small, shallow, pan of hot water into the bottom of the oven to help produce a crust with steam. You may also wish to sprinkle buttered loaves with sesame or poppy seeds. Bake the bread at 375 degrees F. for 35 minutes or until a golden brown crust forms.

    A few sourdough tricks include the use of half water and half evaporated milk (not condensed milk which contains 40% more sweetener) in the recipe for a very smooth consistency of texture. If you wish to make bread more moist for sandwiches, add a teaspoon of olive oil to the ingredients. I also like to add an egg once in a while just to give it a special texture. It will be difficult, but you really should allow the bread to cool ten minutes before slicing it.

    “Saddle Bum’s Sourdough Rye Ranch Bread”
    (Hearty Sourdough Rye Sandwich Bread)

    Rye, usually mixed with other types of flour, adds incredible depth and flavor to baked goods including rye bread, pumpernickel, rye crackers, and of course, sourdough rye breads and biscuits! Rye’s robust cereal grain, though not as sturdy as barley, produces flour with lower gluten content than wheat flour, yet contains a higher proportion of soluble fiber. Often used for hay, rye grass is more tolerant of acidic soil, cool weather, and dry conditions, than wheat. Rye grain is also the principal base of mash used in making rye whiskey, rye beer, and some vodka. In the old west, a shot of rye whiskey was called a “jack of diamonds”. A “bar dog” (bar tender) hearing the words “rebel soldier” (rye whiskey) “wearing overalls” (double shot) would serve the customer two shot glasses and leave the bottle.

    If you happen to enjoy the flavor of rye with sourdough as much as we do in the Rockies, make this hearty sourdough bread that you may dip n’ dunk in less polite company. Try it with thick and delicious vegetable beef soup “fixins”, or your ranch-style “meaty moooligan” stewin’ “doin’s”.

    2 cups wheat bran
    2 cups dark rye flour
    3-1/2 cups white unbleached flour
    2 cups proofed sourdough batter
    6-1/2 cups all-purpose flour
    2 pkg. dry yeast
    1 can lager beer
    1/2 cup molasses
    2 tspns. kosher salt
    2 tblspns olive oil
    2 cups tepid water (110 degrees F.)
    1 cup warm evaporated (not condensed) milk
    butter to rub onto finished loaves
    sesame or poppy seeds

    Dissolve the salt into 1/3 cup of the water and reserve it. Dissolve the yeast inside a glass bowl with half the remaining water, add the milk, beer, and the molasses allowing the mixture to proof ten minutes. Mix the bran, flour, rye, olive oil, sourdough batter, and the salt solution together, forming sticky dough. Knead the dough several minutes, adding a little flour if necessary.

    Cover the bowl with a dampened towel, allowing the dough to raise in about 60 minutes or until it doubles in size. Sprinkle the dough with flour then punch it down, allowing it to rise again in about 45 minutes. Punch the dough down again, cut it in half, and shape it into loaves, lightly diagonally slicing the tops three times each. Place the loaves upon floured baking sheets or inside Dutch camp ovens if you’re on the trail, and allow them to rise again. Now, brush on some butter and sprinkle the loaves with toasted sesame or poppy seeds.

    Place the loaves into the upper half of a pre-heated kitchen oven and add a small pan of hot water to help produce crispy crusts. Bake the bread 35 minutes or more, at 375 degrees F., until golden brown crusts form. If you wish to have slightly more moist bread for sandwiches, add another teaspoon of olive oil to the ingredients. Allow the bread to cool ten minutes before slicing it. Please try this recipe using a Dutch oven over the hot coals of your campfire following your next cattle-rustlin’ job or whitewater canoe-trip.

    “Shuttle Bucket Sourdough Biscuits n’Gravy”
    (Soda-Raised Sourdough Biscuits With Gravy)

    2 cups sourdough batter
    2-1/4 cups flour
    1 tblspn. baking powder
    1/2 tspn. baking soda
    1/2 tspn. salt
    1/4 cup butter (or shortening)
    1/2-cup milk or buttermilk.

    Prepare the batter the night before baking. Mix the dry ingredients with the butter (or shortening) until it is “grainy”. Stir in the milk, batter, and salt. Knead the dough for 30 seconds only, roll it out to 1/2″ thickness, and cut out 3″ circles (easily done with the floured rim of a drinking glass). Coat the bottom of a pre-heated black skillet with two tablespoons of butter and dip the dough circles into it, turning them over to bake at 400 degrees F., for 15 minutes or until they are golden brown.

    8 ounces breakfast sausage
    2 tblspns. shortening
    3 tblspns. flour
    1- 3/4 cups milk
    ½ tspn. celery salt
    salt and pepper to taste
    dash cayenne pepper

    Cook the sausage in a medium black skillet over medium-low heat, stirring and breaking up the ground meat with a spatula. Remove the browned crumbled sausage temporarily while you melt the shortening in the drippings inside the skillet. Add the flour, cooking it as you stir to create a roux paste. Add the milk to the roux and heat the mixture until it thickens. Return the sausage to the mixture, season it, and serve it over hot split and buttered Shuttle Bucket Sourdough Biscuits.

    Storing, Freezing, And Thawing Bread

    The reason bread becomes stale is not moisture loss, rather it’s caused by process called retro gradation, in which starch molecules in bread crystallize. Retro gradation in bread occurs about six times more quickly at refrigerator temperatures (36-40 degrees) than at room temperature, thereby making the refrigerator the worst choice for storing bread. However, retro gradation slows down significantly when bread is stored below freezing temperatures. Store bread at room temperature up to three days in a container that minimizes moisture loss. After three days, wrap bread tightly in foil, place it inside a freezer bag, and freeze it.

    Since cold temperatures accelerate retro gradation, it is only logical that the process would be reversed by heat. Right? Anyone who has ever softened stale bread in an oven or microwave has witnessed retro gradation reversal. Ovens don’t add moisture, yet whenever stale bread (with crystallized starch) is heated to temperatures beyond 140 degrees (the gelation temperature of wheat starch), the crystals break down as their molecules form gel, softening the bread. Thaw full or partial loaves still wrapped in foil, inside a 450-degree oven for 10 or 15 minutes, then crisp the bread by removing the foil and returning it to the oven for a minute or two.

    Sourdough Pancake Batter

    In the high western desert, we put Coors into everything imaginable, with the exception of the radiators of motor vehicles. 🙄 Yup, “Colorado Cool-Aid” is wonderful in biscuit and bread batters too. It somehow leaves behind the wonderful flavor of grains and hops in sourdough. Prepare the batter the night before it is used and allow it to “proof” slowly bringing it to room temperature an hour ahead of breakfast time. The aroma of griddle-cooked, sourdough hot cakes will drive your cowboys wild and has been known to incite and induce unexplained, arcane, and irresponsible behavior not unlike leaping onto kitchen tabletops, dancing with spurs on, and shooting the ceiling full of .45 caliber holes while, hollering “it’s sourdough ‘ya all”!

    Many of the best western chefs will tell you they cut back on leavening and use buttermilk thinned with regular milk for best flavor and texture in their pancakes. This ol’ codger is still makin’ ’em with sourdough using a little buttermilk, definitely imparting deep flavor and characteristic tang. The most essential issues involving the perfect creation of pancakes and all quick breads, is getting the leavening just right and I recommend a combination of baking powder and baking soda to leaven pancakes. Why? A small amount of baking soda gives the cakes a coarser crumb and makes them light and tender. Baking powder helps them rise. Since baking soda begins to activate immediately when mixed with the buttermilk, the addition of baking powder, which is activated by griddle heat, guarantees the leavening power will endure throughout the pancake-making process.

    Remember, the more you mix or stir a quick-bread batter, the more you develop the gluten in the flour, creating a tougher cake or bread. The quickest way to incorporate wet and dry ingredients together, is to dump the milk mixture into the flour mixture all at once, then quickly mix it with a whisk, ensuring a virtually lumpless batter within seconds. Pancakes are so quick and simple to make, you should really experiment a little, being aware of a few ol’ sourdough “musts” you’ll have to understand before your own hotcakes become legendary. First, the batter has to be just the right texture. Runny batters cook into crepes while thick batters may cook up wet and heavy. Second, the griddle needs to be exactly the correct temperature. An overly heated griddle delivers a cake with a scorched exterior and raw interior while a cool griddle or skillet gives the cake a hard, thick crust with a dry interior. A griddle (or large black skillet) is heated perfectly for hot cakes at 375° F. Sprinkle a few drops of water on it. If they dance around, brush the utensil generously with oil, pour the batter and start cookin’! Dispense about 1/4 cup at a time onto the griddle, being sure not to crowd the pancakes. When bottoms are brown and tops starts to bubble making craters, flip the hotcakes and cook until the remaining sides have browned. Re-oil the griddle and repeat the steps for the next batch of pancakes.

    “South Pass Saddle Blankets”
    (Classic Sourdough Hot Cakes)

    2 cups of “proofed” sourdough batter
    6 oz. beer (1/2 can)
    3/4 cup milk (try half buttermilk)
    1/4 tspn. salt
    1 tblspn. sugar
    1/2 tspn. baking soda
    2 tspn. baking powder
    3 eggs
    1-3/4 cup all-purpose flour

    To make “South Pass Saddle Blankets” (sourdough hot cakes), stir the mixture – don’t whip it. Allow it to thicken and “rest” for 20 minutes. A griddle is heated perfectly for hot cakes at 375 degrees F. Sprinkle a few drops of water on it. If they dance around… start cookin’! Wipe a thin coating of oil onto the griddle then “polish” it with a paper towel. Pour the batter onto the hot griddle to make hot cakes and reach for the maple or chokecherry syrup (see the recipe below). Careful now… don’t cook pancakes too quickly.

    “Boot Hill Buckwheats”
    Buckwheat “Flapjacks”

    Do you know the difference between a pancake and a flapjack? No difference, you say? Who cares? – now please pass the syrup! Actually, a flapjack is larger (sometimes a foot in diameter), thinner, and crisper than a regular pancake.

    I’ll bet you think buckwheat is a grain! Actually, it is the seed of a plant much like rhubarb. The groats are cooked almost like rice and the flour makes fine hotcakes. Buckwheat groats come from a plant that is not a grass and is not related to wheat. When the hulls are removed from its groats, a subtle, earthy, flour is produced – and it’s a natural for making buckwheat flapjacks. Sometimes raised with yeast, they are light and foamy with a mild, mushroom-like taste.

    This is an old Mormon Pioneer recipe, originating in Vermont and first brought to the west in 1847. Mix the combined dry ingredients with the milk and eggs. Fold the shortening into the mixture until it becomes blended and smooth.

    2/3 cup white flour
    1/3 cup wheat flour
    1/3 cup buckwheat flour
    3 tspns. baking powder
    3 tblspns. sugar
    3/4 tspn. salt
    3 eggs (beaten)
    1-1/4 cups milk
    3 tblspns. bacon drippings or melted shortening

    Stir the mixture until it blends well but don’t over mix it. Allow it to thicken and “rest” for 20 minutes. A griddle is heated perfectly for hot cakes at 375 degrees F. Sprinkle a few drops of water on it. If they dance around… start cookin’! Wipe a thin coating of oil onto the griddle then “polish” it with a paper towel or any ol’ used saddleblanket. Pour the batter onto the hot griddle to make hot cakes and reach for “Chuckwagon Chokecherry Syrup”. Careful… don’t cook buckwheats too quickly. And for goodness sakes… try this recipe with “proofed” sourdough batter” as in the recipe above.

    How To Make Chuckwagon’s Braggin’ n’ Gaggin’ Chokecherry syrup:

    To make chokecherry juice for syrup, boil a pint of chokecherries in just enough water to cover them and cook them until the berries are mushy. Next, wring the berries through cheesecloth or strain them through a sieve. To make chokecherry syrup, mix 2 cups chokecherry juice, with 3 cups of sugar, in 1/2 cup of light corn syrup. Simmer the ingredients over low heat fifteen minutes until the syrup has thickened.

    I really hope you try these recipes and discover the magic of sourdough. It’s the perfect complement for good sausage!

    And don’t forget the… “Sourdough Rye” bread. We call it, “Swallow Canyon Sourdough”.

    Rye And Mold

    In October 1692, Massachusetts’s citizens slowly crushed to death an 80-year-old woman by “stoning” her in Salem’s town square over the period of two days. Her crime? Accused of being a witch, she failed to enter a plea in court. As trials ended, a hundred and forty-nine other people had been accused of crimes. Nineteen people were hanged while four others died in prison! What caused this cryptic mass hysterical behavior? Religious zealotry? Ignorance? Could it have been Encephalitis spread by mosquitoes, or perhaps Huntington’s Chorea?

    Linda Caporael is a psychologist at the Rensselaer Polytechnic Institute in Troy, New York. Doctor Caporael is convinced the culpability belongs to claviceps purpurea – ergot fungus found in rye grain. “What’s the big deal?” someone asked her. The “big deal” is simply this: Ergot fungus alkaloids include lysergic acid. You know… the stuff from which LSD is made! – the “far out” drug of choice of America’s seventy’s hallucinogenic hippies. Ergot affects multiple grains and grasses, but rye, the staple grain of the settling citizens of Salem, is particularly vulnerable to developing the fungus as it thrives in warm, damp, rainy environments. The initial signs of ergot poisoning, called “ergotism”, include gastrointestinal upset followed by burning and itching of the skin. Later, convulsions, hallucinations and psychosis are suffered – precisely the symptoms displayed by Salem’s citizenry. Outbreaks of ergotism are nothing new. “St. Anthony’s Fire”, as it was known in medieval times, poisoned entire villages of people and as late as 1951, ergot poisoning afflicted two hundred and fifty villagers of Pont-Saint-Esprit, France, where several died!

    I suppose many people who make their own bread, as I decidedly do, shake their heads and shudder when they see others placing bleached “white bread” into their shopping baskets at a grocery store. The fact remains, white flour is still used traditionally, and almost exclusively in many cultures throughout the modern world. In the United States, it certainly still remains the preferred flour for bread making.

    Ground wheat has a slightly yellow hue. No big deal. Why then, do manufacturers whiten it subjecting it to organic acetone peroxide, benzoyl peroxide, nitrogen dioxide, chlorine, or other yummy, tasty, and dynamic chemicals added to “help build strong bodies twelve different ways”? Enriched flour has specific nutrients returned to it that were lost being processed to make it white! According to the Food And Drug Administration, a pound of enriched flour must have 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. A minimum of 960 milligrams of B vitamins and calcium per pound must also be added. So, why then, do we “bleach” flour to begin with? Why would anyone purposely remove the nutrients from flour, and then “enrich” it by replacing them? Allow me. It turns out that bleaching flour is not some money-making scheme or hoax invented by baking companies. During the late Middle Ages, many world cultures adopted white flour (mistakenly believing it was healthier than dark flour) when several diseases were virtually eliminated by bleaching and processing. Unknown to the masses of the time period, molds and fungi present in grains – especially ergot in rye – was to blame for much sickness and death! Bleaching wheat flour had refined it, eradicating the effects of poisonous molds. Today’s rye is inspected and processed carefully. Although there is much less of it than in the past, I can’t give it up, can you? It’s just too doggone tasty to even think about leaving off my sauerkraut sandwiches!

    Best Wishes,

  6. “Ma” was amazing – she just couldn’t cook!
    Our fellow-member “Texas Blonde Lady” mentioned meat loaf. It got me to thinkin’ and recollectin’ about my “Ma’s” recipe. Allow me to tell you a bit about my “Ma”. She was amazing – she just couldn’t cook! Everyone loved Ma, but she just couldn’t cook! However, she filched two recipes I’ll never forget. They are legendary in this part of the state. I am offering them to our members and readers just because we like you so very much! Shucks, you’re reading this far, so I’m going to share the recipes with you. They are the best!

    Nobody Wore Spurs Inside “Ma’s” Kitchen

    People who consumed my mother’s cuisine have mostly gone on to lead normal lives! I called the elegant lady “Ma”. Aren’t Mom’s just great! Can’t you just hear your mother saying,
    1. “Don’t hit your brother”, or…
    2. “Did you brush your teeth?” How about…
    3. “Take a jacket”.
    4. “Did you go to the bathroom?
    5. Can’t you hold it?
    6. What’s goin’ on back there?
    7. Sit up!
    8. Make your bed.
    9. No, a half hour isn’t up yet!
    10. Is your homework done?
    11. I’ll think about it.
    12. We’ll see.
    13. I mean it!
    14. Do you realize that could kill someone? And…
    15. I need a hug!”

    Can you think of a few of yer’ own?

    “She Just Couldn’t Cook!”

    The toughest outlaws and the most hardened of lawmen had great loving mothers. I’ve seen outlaws, especially those facing long sentences, break down and cry gallons of tears at the mere mention of their mother’s name. Strange, yet true, many jailbirds and offenders would intentionally ignore the instructions of a badge packin’ sheriff, yet instantly obey the very same directions given them by their own mothers. Literally all jailed desperados, who still had em’, wrote to their mothers.

    My own mother was adorable, though she was the most dreadful cook I’ve ever known! Never in her life, did she use a spice other than salt or pepper! She baked wonderful bread – she just couldn’t cook. Her food was incredibly austere and ghastly and her “sop on a shingle” was something to behold! Ma was the most caring and loving soul placed upon planet earth – she just couldn’t cook. She was a fine lady in every respect – an accomplished seamstress and a renown and celebrated artist… she just couldn’t cook! Yup, Ma’s “gravy” burned holes in the floor! I always thought of it as some sort of “molecular acid” and I used the stuff as flux for soldering copper once in a while. I really didn’t mind its lime-green color. Moreover, the piquant flavor of her water-thin, acidulous, spaghetti sauce could only be described as a cross between turpentine and kerosene. Although it was never proven, I’m sure it was highly volatile and perhaps useful as an industrial-grade paint remover. She just couldn’t cook. I always believed Ma’s pancakes would make great airborne disks for competition shotgun practice. Why? Unlike other targets, Ma’s pancakes didn’t break apart upon receiving the fully choked blast of a twelve-gauge shotgun! We used ‘em again and again!

    People eating Ma’s chili sauce usually recovered within hours! – most without excessive medical attention. No one, adults and kids alike, ever mentioned her rock-hard, detonating doughnuts, incendiary ice cream, or combustible potato salad. In fact, folks never complained, cussed, acted up, or wore spurs inside Ma’s kitchen, because the woman handled a shootin’ iron akin to Buffalo Bill Cody. Blessed with the innate ability to trim the moustache from a gnat at 50 yards, Ma always preferred a lighter caliber magnum hogleg with a longer barrel. Nevertheless, my mother burned boiling water and her steaks resembled the hard rubber heels on my Justins, and restricted by the same density, they were unquestionably appalling although they made fine doorstops. Yet once in a while she rustled a classic recipe and fashioned a good snitched skillet! Her “Broken Spoke Spuds” worked for her and somehow, folks mysteriously asked for it over and over again.

    “Ma’s Pepper Casserole”
    (Heisted Cheese And Chile Casserole)

    2 seven oz. cans diced green chilies
    9 whole, mild green chilies (three 7 oz. cans)
    1 fifteen oz. can stewed tomatoes
    1 lb. Monterey jack cheese (grated)
    1 lb. sharp Cheddar cheese (grated)
    6 tblspns. flour
    ½ tspn. baking powder
    7 eggs
    1 tspn. fresh basil (chopped)
    (NO substitutions!)

    I remember helping Ma “pinch” this recipe about forty-five years ago. She promptly prepared it as a side dish for Thanksgiving dinner and everyone asked for seconds. Now, you must understand… Ma had never heard the word “seconds” uttered inside her kitchen. Having revived her with smelling salts, I helped her up off the floor as she consigned herself to serve it again the following year. Of course, Ma’s Pepper Casserole has been served at our holiday dinners for decades now. This casserole is best built up in layers. Do not substitute items! If you substitute any item in this recipe, you’ll never know the subtle, true flavor of this incredible dish! Don’t do it. Please!

    Slice open and butterfly the whole chilies and place them and some of the tomatoes into the bottom of a buttered black skillet or smaller Dutch oven. Top them with the grated cheeses. Mix the flour, baking powder, diced chilies, and eggs into a batter and pour it over the cheeses and whole chilies. Bake the mixture for thirty minutes at 350° F., sprinkle it with chopped basil, and then serve the casserole with Tabasco sauce and sourdough biscuits.

    “Mom’s Mountain Meadow Meatloaf”
    (Just Plain Good Western Meatloaf)

    1 lb. bacon
    2 lbs. ground beef
    1-1/2 lbs. ground pork
    1 cup applesauce
    1 cup milk
    2 eggs
    1 tspn. black pepper
    1/2 tspn. dry mustard
    1 tspn. sage
    1 tspn. caraway seeds
    1/2 cup quick cooking oats
    1 tspn. Worcestershire sauce
    3 cloves of garlic (crushed)
    2 tspns. dried basil
    2 tspns. dried oregano
    2 tspns. dried parsley
    1 large onion (chopped)
    1 large green bell pepper (chopped)
    3/4 cup ketchup

    Mom’s “Pepper Casserole” was legendary and her bread was famous. Her meatloaf was… well, it was infamous! It was… charismatic – yes, that’s what it was – charismatic! Actually, her meatloaf recipe was “quite moving” to say the least, up until the time I shot her loaf pans full of .45 caliber “grease drainin” holes! I now possess Ma’s old enameled kitchen Dutch oven and I keep it on display for non-believers; I had no idea meatloaf could actually remove enamel down to bare metal!

    The traditional method of cooking meatloaf is to line a Dutch oven with half the bacon then combine all the other ingredients, except the remaining bacon and the ketchup, inside a separate container, mixing them well with your hands. Pack the mixture firmly into the Dutch oven, spread the ketchup over the surface, and then place the remaining bacon on top. Bake the meatloaf two hours at 325° F. If you’re cooking on the trail, be sure to rotate the Dutch oven upon the coals frequently to ensure uniform baking, and add new, hot coals to the lid as needed!

    Most people who ate Ma’s chili sauce went on to lead normal lives!

    If you don’t care to have meatloaf cooking in its own melted fat, use a round cake pan suspended upon a round, wire cake rack to hold the meat inside your Dutch oven. Specialty stores now have pans with holes in their bottoms. Along the trail it became necessary to use a metal punch or an old ice pick to pierce the cake pan in several places (from inside to outside), allowing the grease to drain into the Dutch oven as it baked. Place the rack into your Dutch oven and the cake pan onto the rack. No punch or ice pick? Use your hogleg to make the holes!

    I’m really interested in how these recipes work for you. Why not give them a try and let us know what you think of them? Photos would be terrific!

    Best Wishes,

  7. Ceviche Recipe: Don’t even THINK about those awful ceviche recipes by Emeril Legasse and Martha Stweart’s evil empire that cook the seafood. Cooking guarantees that the dish will taste lousy, compared with the fresh-tasting real thing. Perhaps we should start a rumor that, when you go on TV, the vacuum tubes suck out your brains. …and cook them.

    Here’s a blatant rip-off from AllRecipes.com… ripped because the recipe is so simple. This one uses scallops only. Add shrimp, mussels, chunks of fish, etc. Also add a bit of chopped hot peppers (anaheim, jalapeño, etc to your liking, “al gusto”) for “Peruvian” style.

    Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).

    (Don’t do this: Empty 1/2 of the lime juice from the bowl.) Add chopped tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

    Duk 😀

  8. Sidewinder’s Scrambled Eggs

    Hi ya, Duk!
    Wanna mess with some proteins? Let’s make the best-tasting, creamy, scrambled eggs you’ve ever had in just 15 seconds. Yup, no kidding.
    The secret in this recipe is cornstarch. It “coats” proteins and protects them. The Chinese have known it for centuries. It might sound strange, but in many recipes, cornstarch is itself an egg substitute. (Just ask folks who are allergic to eggs, or are “vegan” [someone from the planet Vega].) Although these folks can substitute cornstarch as a straight replacement, it’s much better to add just a bit to affect the proteins, as eggs are delicate.
    The second secret is to not overcook them, thereby seizing their proteins and squeezing out moisture. You can bet they’ll be dry and tough if you use too much heat for too long a period of time. And they’ll be rubbery as my ex’s nose! Use just a bit of cornstarch mixed with a little cold milk or course, and the proteins will be protected somewhat from overcooking. Remember though, cornstarch must be mixed with a cold liquid to avoid becoming lumpy (like MY nose!)

    3 large eggs (for one person)
    1-1/2 tblspns. Cold, whole-milk (or 1/2 tablespoon for each egg). (Please do not use other types of milk for this recipe.)
    1-3/4 tspns. Cornstarch (or 1/2 plus 1/8 teaspoon for each egg)
    1 pinch Salt to season
    3 tblspns. Unsalted butter (1 tblspn. for each egg)

    • Crack 3 fresh eggs into a medium bowl. If you’d like super-light and fluffy eggs, put them in your blender for thirty seconds and whip the liquid full of air. Note that salt added at this point will make the eggs tough, so don’t do it!
    • In a separate bowl, whisk the cold milk and cornstarch together until the mixture is lump-free. (Don’t mix the cornstarch directly with the eggs or you’ll get lumps.)
    • Blend the milk and cornstarch mixture with the eggs and whisk them until the mixture is smooth. Now… season the mixture with salt.
    • Heat a “seasoned” cast iron black skillet or a “sissy-britches” non-stick skillet (if you must), over high heat until hot, then add the butter. It should sizzle right away. Wait until the butter is melted and bubbly, but before it browns… add the beaten eggs.
    • Wait a few seconds without stirring anything, until you see the edges of the eggs start to bubble up… (Only about 3 seconds).
    • Remove the skillet from the heat (yup, remove it!). Place it on a cold burner, slowly stirring the eggs, making only one full circle per second… for 12 seconds. Time them! If you use your wife’s tiny, little, “sissy” skillet, you may need a few more seconds. And don’t be “a usin’“ an aluminum pan! Those things are for target practice and once full of holes, they’ll make good strainers – for something.
    • At this point, the eggs will have absorbed all the butter, but remain partially undercooked, so… allow the residual heat in the cast iron to cook the eggs 5 seconds per egg longer, as you continue scrambling them. When they are ready, they will not appear to be quite fully cooked, but if you plate ‘em up before they become too dry, they’ll be just fine.

    Best Wishes,

  9. Chuckwagons “Cowpuncher’s Counterfeit Condiment”

    Lots of wranglers on salt-free diets have assumed food will taste forever bland and mild. Here’s a recipe to help you reduce your salt intake. Shucks pards, the biggest little secret of great tasting roast pork, chicken, beef, or ham is the use of bay leaves. Remember, Turkish bay leaf is the most popular variety although California bay leaf is the strongest in the world! Many ranch cooks swear Turkish Bay Leaves have more depth and replace salt with it. Try lowering your blood pressure using bay leaves as an alternative.
    Instead of using salt at the table, try my “salt substitute” recipe. Combine the following ingredients inside a shaker and serve it in place of salt on the table. Use coarsely-ground thyme and basil leaves for better texture.

    “Cowpuncher’s Counterfeit Condiment”
    (Salt Substitute)

    2 tblspns. dry mustard
    2 tblspns. onion powder
    2 tblspns. garlic power
    2 tblspns. paprika
    1 tblspn. white pepper
    1 tblspn. ground thyme
    2 tblspns. crushed basil leaves

    Best Wishes,

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