Say howdy to some hearty dishes prepared with Western flair.
By Janet Groene, F47166
March 2018
When the chuck wagon chef rings the bell at your campsite, do you yearn for an Old West meal of crisp Rocky Mountain oysters, great slabs of steak, and biscuits as big as Buicks? Big Sky country makes for big appetites. When you are roaming the Wild West in an RV, here are ways to wrangle classic cowboy recipes while saving time and space.
Fry bread is a favorite of American Indians and is the official bread of South Dakota. Over time, it has changed as wheat flour became more common than maize, and yeast or baking powder replaced old leavening agents such as sourdough or wood ash. It’s okay to fry it in shortening, lard, or vegetable oil or to cook the breads on a lightly greased griddle.
Whatever your method, this is a quick and delicious bread to add to any meal. Here is my version.
2 ½ cups flour (plus more for shaping dough)
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
1 cup warm milk, water, or mixture of both
Fat, oil, or shortening for deep frying
In a bowl, mix the dry ingredients with a fork. Add the liquid a little at a time to make a very thick dough. Do not overbeat. Cover and let rest for 30 minutes. Sprinkle the extra flour over a dish towel or paper towels to make a work surface. Using about 1/2 cup at a time, pat the dough on the floured surface. Flatten and stretch the dough until it’s about six inches in diameter.
Heat the oil until it shimmers. Carefully lower the dough into the hot oil. When it’s golden brown on the bottom, flip the dough and brown the other side. Remove the bread, place on paper towels, and keep it warm until all the dough is cooked. Makes six to eight servings.
Several types of Wyoming’s wild gooseberries were known to American Indians, who dried them and added animal fat, nuts, and grains to make pemmican. European settlers soon learned that wild gooseberries were sour even after they ripened to purple or pinkish red. Still, they were good in pie, jam, jelly, and other sweetened desserts. If you start with wild berries, stew and sweeten them to taste, then proceed to make the cobbler.
2 cans sweetened gooseberries
1 tablespoon “minute” tapioca
½ teaspoon lemon extract
1 teaspoon vanilla extract
4 to 6 slices white sandwich bread, toasted
1/3 cup sugar
½ teaspoon ground cinnamon
1 stick butter, melted
Set the oven to 350 degrees. Butter a 9-inch-by-13-inch baking pan and add the berries with their juices. Stir in the tapioca and extracts. Let stand. Using a knife and cutting board, chop the toast finely. Mix the toast crumbs with the sugar and cinnamon, and then sprinkle the mixture over the berries. Drizzle with melted butter. Bake about 35 minutes or until the berries are bubbling and the topping is golden. Makes six servings.
If you can’t find fresh or frozen huckleberries, use wild blueberries.
3 cups huckleberries, thawed
2 tablespoons coarse sugar, such as Sugar in the Raw brand
1 cup flour
1 cup sugar
¼ cup cornmeal
1 teaspoon baking powder
Pinch salt
1 cup milk or light cream
1 stick butter
Set the oven to 350 degrees. Sprinkle the coarse sugar over the huckleberries and set aside. In a bowl, whisk the dry ingredients and milk or cream. Melt the butter in a 10-inch pie plate or ovenproof skillet, but don’t let it brown. Pour the batter into the hot butter and top with the berries and their juices.
Bake about 40 minutes or until the crust is toasty brown. Let stand for 10 to 15 minutes, then spoon into dishes. Serve warm with ice cream or whipped topping. Makes four to six servings.
No baking needed! Native honey was a natural sweetener enjoyed by American Indians long before sugar came west in saddlebags. Try this easy bar cookie in honor of Utah, the Beehive State.
1 cup raisins
½ cup hot lemon ginger tea
2 cups quick oats
2 ½ cups crisp rice cereal
½ cup peanut butter
½ cup brown sugar
½ cup honey
1 cup chopped nuts
Generously butter a 9-inch-by-13-inch dish. Soak the raisins in the tea for about 30 minutesand drain well. Pat the raisins dry with paper towels. Combine the oats and cereal in a large bowl. Bring the peanut butter, brown sugar, and honey to a boil to dissolve the sugar. Pour the liquid over the dry ingredients. Fold in the nuts and raisins. Press into a dish in an even layer and cool completely. Cut into 20 to 30 squares.
The flavors of s’mores, when gathered in an ice cream cone, make a treat that is easier to assemble, cook, and eat. Start with a bag of miniature marshmallows, a bag of miniature chocolate chips, some broken graham crackers or a box of Golden Grahams cereal, and a box of flat-bottom ice cream cones.
Layer the ingredients in the cones. Set each cone flat on a piece of foil. Bring up the corners of the foil and twist to form a handle. Set the cones upright on the grill (you may need a mesh grill pan to help them stay upright) or in a pan in the oven. Heat just until the chocolate and marshmallows melt. Eat at once before the cones get soggy.
1 shot rye whiskey
1 shot cognac
1 tablespoon lemon juice
1 tablespoon agave syrup
½ cup dry red wine
1/16 teaspoon ground cloves
Combine the ingredients and heat, stirring until steamy. Serve in a mug. Makes one toddy.
Make these breakfast bowls singly in small skillets or form individual bowls from foil, just cupped enough to raise the edges of the tortilla. Arrange them on a large griddle. Then float another piece of foil over all to form a lid while they cook.
1 can refried beans
1 same-size can salsa (mild, medium, or hot)
6 6-inch tortillas (your choice of corn or wheat)
6 eggs
Sliced avocado (optional)
Lime wedges (optional)
Sour cream (optional)
Form shallow bowls from foil and put each tortilla in one so it’s slightly cupped. Put a generous amount of refried beans in each tortilla bowl and mash in an equal measure of salsa. (You may not need all of the beans and salsa.) Use a large spoon to make a depression in the center for the egg.
Arrange the tortillas in skillets or place the foil-cupped tortillas on a griddle over medium heat. Break an egg in each, cover with foil, and cook until the egg is set to your liking. Garnish with avocado, lime, and/or sour cream. Makes six servings.
Wyoming is known for big flathead and channel catfish, found in warmer rivers and in many reservoirs, lakes, and ponds. Fishing hotspots include Bighorn Lake, Big Sandy Reservoir, Flaming Gorge Reservoir, Glendo Reservoir, Grayrocks Reservoir, Guernsey Reservoir, and Keyhole Reservoir.
A must-see in Cody is the historic Irma Hotel, named for Buffalo Bill’s daughter. The hotel’s buffet supper is famous for its juicy prime rib and baked catfish. For the latter, make a big batch of the breading in advance and keep it in a cool, dry place to use as needed. This is my version. To get the real thing, set your GPS for Cody.
4 cups panko bread crumbs
1 tablespoon marjoram
1 tablespoon chives
1 tablespoon dried parsley
1 tablespoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
4 to 6 large eggs
6 portions catfish
Set the oven for 350 degrees. Mix the dry ingredients and spread about a cupful on a plate. Add more as needed. Whisk the eggs until light. Pat the fish dry and dip the pieces first in the egg, and then in the crumb mixture. Arrange the pieces on a heavily greased baking sheet and spray lightly with olive oil. Bake until crisp, golden, and fork-tender, about 20 minutes. Makes six servings. For a milder flavor, reduce or omit the crushed red pepper and/or cayenne pepper.
One of the most scenic Western states, Idaho is also famous for its pillow-size potatoes. This super-quick, kid-friendly recipe is a different twist on classic shepherd’s pie. The essential ingredients are eggs to firm up the crust and cheese to bind the filling, so it can be cut like a pie.
3 cups mashed Idaho potatoes (from a six-serving packet)
2 eggs
2 ½ cups canned or homemade sloppy joe
1 cup thawed peas
1 6-ounce package grated cheese such as Cheddar
Set the oven to 350 degrees and heavily grease or butter a deep-dish pie pan. Make up instant mashed Idaho potatoes and cool until they are lukewarm. In a bowl, whisk the eggs and fold in the potatoes. Spread in the bottom and up the sides of the pie plate to form a crust. Put in the oven for 5 to 10 minutes. In the same bowl, fold the peas and cheese into the prepared sloppy joe (cool it first if homemade). Bake 35 to 45 minutes or until the potatoes are golden brown. Let stand 15 to 20 minutes and cut in wedges. Makes six servings.
*As an alternative to traditional spaghetti sauce, combine a large can of diced tomatoes with some diced chilies and a half cup or so of bold barbecue sauce. Toss with hot spaghetti.
*Everyone loves a western omelet. Turn it into a supper meal by topping it with hot chili, corn chips, and sour cream.
*Make cowboy burritos vegetarian-style. Scramble 2 eggs with 1/2 cup salsa, a generous tuft of cheese, and 1 tablespoon each of barbecue sauce and sweet relish. Wrap in a burrito-size tortilla.
*For an easy Dutch oven Western meal for the campfire, combine two cans of macaroni and cheese, a can of diced tomatoes with chilies, and a can or two of chili with beans. Serve in shallow soup plates with biscuits on the side. This recipe easily can be increased to feed a crowd, and it can be vegetarian if you wish.
*Thaw and drain chilies rellenos and wrap each in a large eggroll wrapper. Seal them as you would for egg rolls and fry in hot oil until crispy.
*Melt 2 cups of chocolate chips with a tablespoon of coconut oil and use as a dip for thick-sliced Idaho waffle-style potato chips. Serve for dessert.