Wild West Hard Tack

Hard Tack


Bacon grease for cooking

2 cups flour

1 tablespoon salt

Water (to form a stiff dough)



  1. Mix the four and salt together in a large pot.
  2. Add enough water to form a stiff, non-sticky dough.
  3. Roll out on a  floured surface into a 1/2-inch slab and cut into 3-inch squares.
  4. Punch several nail-holes in each piece to allow the steam to escape during cooking.
  5. Grease a fire-proof baking pan or Dutch-oven and place it on the fire.
  6. Add hard tack pieces and cover with a lid.
  7. Bake until brown.


Boiled Beef Dinner


1 pint water

4lb corned beef

6 potatoes, cubed

I onion, chopped

6 carrots, sliced

1 turnip, quartered

1 butternut squash, cubed

1 cabbage, quartered

1 tablespoon salt

1 teaspoon pepper



  1. Place the corned beef in a large pot or deep skillet.
  2. Cover with the water.  Add the salt and pepper.
  3. Bring to the boil, cover, and reduce heat.  Cook for 3 hours until the meat turns tender.
  4. Stir in the potatoes, carrots, and turnip.  Boil for 30 minutes.
  5. Add the squash and cabbage.  Stir well.  Boil for an additional 15 minutes.
  6. Thoroughly mix everything together.  Serve piping hot.

Maple Rice Pudding


2 1/2 cups of rice

2 1/2 cups of milk

1 cup maple syrup

1 cup raisins or sultanas

3 eggs

1/2 teaspoon salt

1/2 teaspoon nutmeg

Butter to grease pudding dish



  1. Grease an oven-proof pudding dish with the butter.
  2. Place the rice and milk in a large pot.  Stir well.
  3. In a small bowl, beat the eggs and maple syrup together.  Fold into the rice mixture.
  4. Stir in all the other ingredients.
  5. Pour in the buttered pudding dish.  Cover with a tight lid.
  6. Carefully place over a pan of boiling water (or use a stove-top double boiler).
  7. Cook for approximately 1 hour, replenishing the water at frequent intervals so the pan does not boil dry.
  8. Stir occasionally to prevent the rice from sticking on the bottom.
  9. Serve with cream if desired.

Federal Chocolate Fudge


2 cups sugar

2 tablespoons butter

2 squares of chocolate or 2 tablespoons cocoa

1 teaspoon vanilla

2 tablespoons corn syrup

2/3 cups milk or cream

Grease for pan.


  1. Heat the sugar, milk, chocolate (cocoa), and corn syrup together in a large pot.
  2. Mix well, until the sugar is totally melted.
  3. Stir continually until the mixture makes a soft ball.  Take care not to burn the base.
  4. Blend in the butter and vanilla.
  5. Put aside to cool.
  6. Beat out any bubbles or lumps and spread on a marble slab, or press firmly into a buttered pan.
  7. Allow to chill and set firm.
  8. Cut into squares.

Cowboy Corncakes

Cowboy Corncakes


2 tablespoons flour

2 cups cornmeal

2 teaspoons baking powder

3/4 teaspoon salt

2 eggs (beaten)

1 tablespoon butter or margarine (melted)

1/2 cup milk

Grease for cooking


  1. Place the flour, cornmeal, baking powder, and salt in a large bowl.  Mix.
  2. Stir in the beaten eggs and the melted butter or margarine.
  3. Using a fork (not a whisk) slowly add the milk, beating until the mixture makes a thin, smooth batter.
  4. Spoon into rounds on a hot, greased skillet or griddle.
  5. Cook briefly.
  6. Turn over.  Evenly brown the reverse side.
  7. Serve hot.

Dixie Corn Dodgers

Dixie Corn Dodgers


2 cups coarse cornmeal

1/2 teaspoon salt

2 teaspoons baking powder

2/3 cup milk

2 tablespoon grease (butter, bacon dripping, or vegetable oil)

Extra grease for frying


  1. Place the cornmeal, salt, and baking powder in a large bowl.
  2. Mix together.
  3. Stir in the grease and the milk.
  4. Form into 8 bullet-shape rolls.
  5. Heat the cooking grease in a heavy skillet.  When piping hot, add the corn dodgers.
  6. Brown on one side.
  7. Turn and brown on the other.
  8. Serve warm.

Battlefield Pork and Beans

Battlefield Pork and Beans


2 large cans of baked beans (with or without pork)

1/2 cup brown sugar

1/2 cup tomato ketchup / catsup

2 tablespoons dry mustard

6 – 8 slices uncooked bacon (chopped)

Outdoor Fire-pit Method:

  1. Mix the baked beans, sugar, ketchup, and mustard in a large cast iron pot.  Stir well.
  2. Add the bacon.
  3. Heat over the fire, stirring every 15 minutes.
  4. Cook for 2-3 hours until the bacon is thoroughly done.
  5. Serve with cornbread.

Indoor Oven Method:

  1. Heat the oven to 325 / 165 / Gas 3.
  2. Mix the baked beans, sugar, ketchup, and mustard in a large casserole / baking dish.  Stir well.
  3. Sprinkle the bacon on the top.
  4. Bake without covering for 1 hour.  Stir well.
  5. Cover with foil.
  6. Bake for a further 1 and 1/2 hours.
  7. Stir well.
  8. Serve with cornbread.