Kent Rollins - Chuckwagon Cooking
Meats-Potatoes-Bread-Beans-Desserts
Cowboy Coffee
and of course - Cast Iron

CHICKEN FRIED STEAK

8 pieces of tenderized round steak
2 cups of Chuckwagon's Best Seasoned Flour
Salt and Pepper to taste
2 eggs
2 cups milk

In a mixing bowl beat the eggs and milk together and set aside. Combine the dry ingredients together and mix well. Take the meat and dip into milk and egg mixture; then into the flour mixture, back again in the milk and egg and then back into the flour mixture. Fry slowly in a cast iron skillet with hot grease. Cook until golden brown.

---------------------------------------------------
Chuckwagon Steak
Ever get an ole tough piece of chuck roast or sirloin, well just imagine a 4 year old longhorn steer that has traveled 1500 miles in a slow walk, you don't know the meaning off tough, this will get rid of some off that.

2-lbs of round steak or chuck steak                                                             Kent's Chuckwagon Cooking
1-cup of Chuckwagons's Best Seasoned Flour                                                   Available On-Line
1-tsp of minced garlic
2-cans of beef broth
1-onion slice thin

Season meat with seasoned four and fry until golden brown in a greased cast iron skillet. Then place in a 12 or 14 inch dutch oven, add the beef broth and ½ can water and layer on the onions. Or place in a deep casserole dish that can be covered. Cook slowly for about 30 to 45 minutes at 325, you may have to add more broth or water to this as it cooks.

------------------------------------------------------------
MEAT LOAF
1 ½ lbs hamburger meat
½ cup cracker crumbs
1/3 cup chopped green pepper
¼ tsp pepper
1 ½ cups cubed cheddar cheese
¾ cup milk
½ cup chopped onion
1 tsp celery salt
1 tsp salt
2 beaten eggs

Mix all the ingredients well and shape into a loaf. Put into loaf pan or 10 inch Dutch oven. Cook slowly with coals on top and bottom or cook in an oven at 350 for about 1 hour and 15 minutes.

----------------------------------------------------
DOROTHY'S HODGE PODGE
2 lbs ground beef
3 cans condensed minestrone soup
3 cans water
2 cans Rotel tomatoes
1 chopped onion
2 cans ranch style beans
1 can hominy

Brown hamburger meat and onions. Simmer for a while then add the rest of the ingredients. Cook for at least one hour and serve.

------------------------------------------------------
SMOKED BRISKET
1 brisket, trimmed
1 cup Red River Ranch Seasoning
1 foil pan
Aluminum foil

Sprinkle meat rub on both sides and rub in well. Then place in foil pan and cover with foil. Place in smoker for 12-15 hours or in oven at 200 for 12 -13 hours depending upon the size of brisket.

---------------------------------------------------------
CHICKEN AND DRESSING
1 chicken, cooked, boned and cut up
1 box cornbread dressing mix
1 stick oleo
¾ cup chopped onion
½ cup diced celery
¾ tsp salt
1 ½ cups chicken broth
½ cup mayonnaise
1 cup milk
2 eggs, beaten

Boil and debone chicken tear and cut up into small pieces. Reserve the broth and set aside. Mix seasoning packet from dressing mix with 1 ½ cups of the broth. Add this to the dressing mix. Sauté onion and celery in oleo and add to crumbs mixture along with remaining ingredient. Put ½ of the dressing in a large casserole dish; layer all of the chicken over that. Then pour the remaining dressing over the chicken. Cover and refrigerate overnight. When ready to cook spread 1 can of cream of chicken soup over the casserole. Bake for 40 minutes at 325.

SPARKLIN' POTATOES
8 - 10 potatoes
minced garlic
seasoned salt
2 cans of Sprite soda
2 chopped jalapenos
1 lb bacon
Mrs. Dash
Black pepper
1 chopped onions

Brown bacon, onions, and jalapenos. Drain grease and set aside. Wash and slice potatoes ½ in thick. Place in deep casserole dish a layer of bacon, onion & jalapeno mixture. Then layer potatoes then add another layer of bacon, onion/jalapeno mixture. Then season with minced garlic, seasoned salt, Mrs. Dash, and black pepper. Then add 2 cans of Sprite soda. Cover and place in over at 350 for 30 - 35 minutes.

--------------------------------------------------------
CORN PUDDING
1 egg
3 tbsp melted butter
1 box Jiffy corn muffin mix
1 can whole kernel corn, undrained
1 cup sour cream
½ cup chopped onion
1 can cram corn

Beat egg and add to the rest of the ingredients. Mix well and pour into a greased, preheated 12 inch Dutch oven and cook slowly. Or cook in oven at 350 for about 50 to 55 minutes.
--------------------------------------------------------
Hominy Casserole
3-cups drained hominy
1-can chopped green chilies
11/2 cups sour cream
1-cup grated cheese

Mix all the ingredients together and pour into a 12 inch dutch oven or a casserole dish in the oven for30 minutes at 325 degrees.
---------------------------------------------------------
Mashed Potatoe Casserole
11/2 cups of mashed potatoes
½ tsp onion salt
1/2cup of shredded cheese
1/2cup sour cream
1 beaten egg

Combine all the ingredients except the grated cheese, pour into a slightly greased 12 or 14 inch dutch oven or casserole dish. Top with the grated cheese and cook in a preheated oven for about 15 minutes at 350.

Early cooks were known for their, "Sinkers," a hard, small biscuit derived from camp cooks of the Civil War and made from unbolted wheat flour, grease, salt, or soda. Ole cookie carried only the basic staples - salt, sugar, flour, lard, salt-pork, beans and coffee..and sometimes potatoes and a dried fruit. He rarely would have room for baking soda or powder; and certainly milk was rare to be had. But along the way, our Cowboy Coosie's found that by combining flour, water and a potato they were able to make a "Starter" that resulted in a better-quality biscuit and tasteful Sourdough flavor. You'll find a few different ways to make a "starter"…but here's an easy one.

SOURDOUGH STARTER
4 cups warm water
4 cups flour
1 potato - peeled and quartered
1 pkg dry yeast
5 tbsp sugar

Pour the 4 cups warm water in a large mixing bowl. Then add the dry yeast, stir and let for for a few minutes, add sugar and mix well with the whisk. Blend the flour gradually. In a crock jar, place the potato in the bottom and add the starter. Cover the jar with a towel and stir occasionally. Starter will be ready in about 12 hours.

SOURDOUGH BISCUITS
1 pkg dry yeast
1/3 cup oil
2 tsp salt
2 ½ tbsp baking powder
5 ½ - tbsp sugar
2 ½ - 3 cups flour
3 cups starter

In a mixing bowl add starter and yeast. Mix well and let stand for a few minutes. Then add oil, salt, sugar and baking powder. Mix well with whisk. Gradually add flour to desired texture. Knead dough then roll onto floured surface about ½ inch thick. Cut with biscuit cutter and place in buttered Dutch oven or pan. Let rise until doubled in size. Cook at 350 in oven for 30 - 45 minutes or until biscuits are golden brown.

----------------------------------------------------------
SOURDOUGH CORNBREAD
1 ¼ cups of starter
2 tbsp sugar
Chuckwagons Best Cornmeal
¼ cup melted butter
2 beaten eggs
1 ½ cups milk
½ tsp soda

Mix enough cornmeal and starter together to make a usable batter. Then add other ingredient and mix well. Pour into 10 inch Dutch oven that has been greased or greased cast iron skillet in 350 oven for 20 - 30 minutes.

Once you've made a batch, you'll need to "Recharge" your batter...

RECHARGE THE STARTER

After 3 cups of starter is taken out, replace with:

1 ½ cups warm water
1 ½ cups of sifted flour
2 tbsp sugar
Mix well and cove

----------------------------------------------
Mexican Corn Bread

3/4 cup buttermilk
2 eggs
1-1/4 cup cornmeal
1 can chili peppers
1/2 tsp. baking powder
½ tsp. salt
1 tsp. bacon fat
1 cup creamed corn
1 cup grated cheese

Combine all ingredients except cheese. Pour ½ the mixture in greased Dutch oven or baking pan. Sprinkle with cheese. Pour rest of mixture over cheese.

Bake until golden brown in the oven for 20-25 minutes at 350 degrees or in a Dutch oven.

BAKED BEAN CASSEROLE
1 lb. Hamburger
1 chopped green pepper
½ pkg. Chili mix
8 oz can tomato sauce
½ cup brown sugar
½ tsp salt
1 chopped onion
½ tsp. Chili powder
¼ cup catsup
1 can Pork & Beans


Cook hamburger meat, green pepper and onion until tender. Then add rest of ingredients. Mix well and pour into greased 12 inch Dutch oven. Cook slow with coals on top and bottom or bake at 350 for 1 hour in casserole dish in oven.

-------------------------------------------------
Red Beans
Also known as pinto beans, beans were a major part of the ole Cowboy's breakfast and supper. Cowboy's said if you had beans and bread you had a meal. Some ole Cowboy's told me that some old chuckwagon cooks used beans for meat.

1-pound of pinto beans
2-jalapenos peppers
2-smoked ham hocks
1- 1- Vidalia onion
1/3 cup of chopped cilantro
Salt, pepper, Mrs. Dash
In a crock-pot or any bean pot, pour the beans in and cover with water. About twice as much water will be needed if you don't soak the beans. When the water starts to warm add the ham hocks and the chopped onion, peppers and cilantro. The longer these fellers get to cook the better they will be.

-----------------------------------------------------------
Dutch Oven Baked Beans
2-cans of ranch style beans, drained
2-chopped onions
Brown sugar
1-Tbsp mustard
2-cans of Pork and Beans
2-jalapeno's
½-cup of BBQ sauce
6- pieces of fried bacon

Drain the juice off the beans and mix together, then add the BBQ sauce and mustard and onion and jalapenos, mix well and add enough brown sugar to suit your taste and place the fried bacon on top. Cook in a 14 or 16 inch ducth oven slowly or in a casserole dish at 325 for about thirty minutes.

----------------------------------------------
Mama’s Green Beans
1 can green beans
Salt and Pepper
5 slices of bacon
Pinch of garlic

Drain the green beans and rinse off. In a small pot, fry the bacon after you cut it into 1-inch slices, then add the green beans back in.

Add just enough water to cover, salt and pepper to taste.

Add pinch of garlic and let simmer till green beans are tender. You can add cooked new potatoes if you like.

BREAD PUDDING WITH WHISKEY SAUCE
10 ounce loaf stale French bread, crumbled
4 cups milk
2 cups sugar
8 tbsp butter, melted
3 eggs
2 tbsp vanilla
1 tbsp cinnamon
1 tbsp nutmeg

Preheat oven to 350. Combine all ingredients; mixture should be very moist, but not soupy. Pour into buttered 9 X 12 baking dish. Bake 1 hour and 15 minutes until top is golden brown. Serve warm with sauce.

            WHISKEY SAUCE
            ½ cup sugar
            ½ cup butter
            ½ cup heavy cream
            ¼ cup whiskey

            Bring to a boil and simmer for about 15 minutes.

-----------------------------------------------------------
SOURDOUGH BLUEBERRY TURNOVERS
1 can blueberry pie filling
1 1 8 oz. Carton of cream cheese
1 tsp vanilla
Mix well together and set aside.

            SOURDOUGH CRUST
            ¾ sourdough starter
            1 ¼ cups Crisco
            1 tsp salt
            2 2 ½ tbsp sugar
            3 3 cups Chuckwagons Best Flour
            1 ½ tsp cinnamon
            ½ tsp baking powder

            Mix together flour and Crisco until crumbly. Then add the rest of dry ingredient and mix well.             Then add starter. You may have to add a little more flour to work the dough. Then roll out on             floured board about ¼ inch thick. Cut into rectangle then add pie filling mixture and crimp edges             with a fork. Place on greased cookie sheet. Cook at 350 for about 20 minutes. Sprinkle with             powdered sugar and serve.

-----------------------------------------------
Easy Peach Cobbler
2 cups flour
1 tsp. cinnamon
4 tsp. baking powder
1 tsp. vanilla
2 cups sugar
pinch of salt
2 cups milk
1 lb. can of peaches (any fruit can be used)
1 stick of butter, 4 oz.

Mix all dry ingredients well. Then add milk and vanilla. Mix well. Boil and sweeten fruit to taste. In a 12 inch deep Dutch oven, melt 1 stick of butter.

Pour the batter in first then add fruit.

Cover and cook with coals on top and bottom. Or cook in a deep casserole in oven at 350 degrees for 25 minutes.

----------------------------------------------

Corn Pudding
1 egg
3 tbsp. melted butter
1 box Jiffy corn muffin mix
1 can whole kernel corn, undrained
1 cup sour cream
1/2 cup chopped onion
1 can cream corn

Beat egg and add to the rest of the ingredients. Mix well and pour into a greased, preheated 12-inch Dutch oven and cook slowly. Or cook in oven at 350 for about 50 to 55 minutes.