Cowboys

My heroes have always been cowboys is not just the title of a song by legendary country music star,

Willie Nelson, but a statement that resonates with many. I’m not a “horse girl” and I’ve never been to a

ranch, but cowboys have always mystified me. My family raised cows when I was a child, but I barely

remember those days. The only time I spent near the cattle was on a 1980’s Honda 250 4-wheeler or in

Grandaddy’s old Mercury. I remember riding through the pastures at sunset with my Uncle Mark while

he counted the cows. We always looked for newly born calves or the family of red foxes whose den was

mounded atop a hill in the pasture.

My earliest experience with cowboys was watching them on television. Growing up in the “country”

approximately 20 miles from town the selection of tv shows for a child was slim and none. Once I

outgrew Sesame Street and Mr. Roger’s Neighborhood I quickly graduated to Gun Smoke, Bonanza, and

The Big Valley. I always wondered what delicious dishes Hop Sing cooked that the Cartwrights ate so

enthusiastically, especially Hoss. Their friendly banter during meals made me want to pull up a chair at

the dinner table. I watched The Big Valley simply because Heath Barkley was so handsome!

The movie, The Cowboys solidified my love for John Wayne and began my era as his biggest fan! That

era still hasn’t ended. Lol! My collection of John Wayne movies outgrew my tv cabinet in college and I

made it my job to watch every movie he made no matter how obscure! Mr. Nightlinger, the cook in The

Cowboys piqued my interest in chuck wagon cuisine. There is something romantic and nostalgic about

cooking over an open flame under a blanket of stars. I think food just tastes better cooked in cast iron

over red hot coals.

My friend, Ted introduced me to what some call the greatest western of all time, Lonesome Dove. Ted’s

friendship, loyalty, and love remind me of the relationship Gus and Woodrow had in this great movie.

He enjoyed cooking steaks, pork chops, and sausage over an open fire under the oak trees in his yard.

After watching the miniseries, I read the book by Larry McMurtry and fell in love with the western genre

of literature. Louis L’Amour is another novelist who can make you feel as if you are astride a horse riding

the open plains.

The following recipes lend themselves to the cowboy way of cooking: in cast iron with a fire or hot coals.

Cowboy Stew

2 lbs. Ground Beef

1 lb. Smoked Sausage

1 Vidalia Onion (diced)

1 Bell Pepper (diced)

4 Yukon Gold Potatoes (cubed)

1 tsp Salt

1 tsp Pepper

½ tsp Garlic Powder

1 Tbs Worcestershire

2 14.5 oz cans Petite Diced Tomatoes (not drained)

1 14 oz can Green Beans (not drained)

1 14 oz can Corn (not drained)

½ c Ketchup

Brown ground beef, onions, and bell pepper in a dutch oven or soup pot until just brown. Add sausage

and cook until warm. Drain grease and return to the pot. Add potatoes and seasonings. Add enough

water to just cover the potatoes. Add tomatoes, green beans, and corn. Bring to a simmer and cook until

potatoes are tender. Add ketchup and adjust seasonings.

Lacy Cornbread

1/2 c Plain White Cornmeal

1/2-3/4 c Hot Water

½ tsp Salt

Oil

The real secret to this recipe is the ratio of water to cornmeal, hot oil, and a well-seasoned skillet.

Whisk together the cornmeal, water, and salt. Cover the bottom of the skillet with oil and heat until a

drop of batter makes it sizzle. Use a ¼ c measuring cup and pour batter in hot oil slowly. Making 2-4

pieces of cornbread per batch. The edges will begin to brown and turn lacey. Turn over and cook on the

other side until brown. Drain on paper towels. Add more grease to skillet and heat to make additional

pieces of cornbread.

Skillet Apple Dumplings

12 Frozen Biscuits

2 cans Apple Pie Filling

1 c Water

1 stick Butter

1 c Sugar

1 tsp. Cinnamon

Icing:

2 c Powdered Sugar

1 c Heavy Whipping Cream

1 tsp. Cinnamon

Allow frozen biscuits to partially thaw. Cut each biscuit into quarters. Spray a 15 inch cast iron skillet or a 4

quart casserole dish with nonstick spray. Place biscuit pieces in skillet and cover with apple pie filling.

Place butter, water, sugar, and cinnamon in a pot and cook until butter is melted and sugar is dissolved.

Pour over biscuits and apples. Bake at 350 degrees for 30-45 minutes until biscuit pieces start to brown

and are cooked through. While the biscuit and apples are cooking, make icing. Place powdered sugar,

heavy cream, and cinnamon in a bowl and mix until smooth. Pour icing over hot biscuits. Serve warm with

bourbon vanilla ice cream. You could easily halve this recipe if you are not feeding a crowd.