Trench Beans


1lb dry pinto beans

1 chopped onion

1 tablespoon salt

1 tablespoon Worcestershire Sauce

1 tablespoon A-1 Steak Sauce

1/4 teaspoon Tabasco Sauce

1 teaspoon lemon pepper

1 teaspoon garlic powder



  1. Soak the dry pinto beans overnight.
  2. Bring to the boil and then immediately reduce the heat, with just enough water to cover the beans.
  3. Simmer on low until the beans become tender.  Stir frequently and do not overcook.
  4. Add the onion, salt, Worcestershire Sauce, A-1 Steak Sauce, Tabasco Sauce, pepper, and garlic powder.  Stir well.
  5. Simmer for an additional half-hour.  Serve hot.


Sour-Milk Pancakes

Sour-Milk Pancakes



1 1/4 cups of sour milk

2 eggs

2 tablespoons vegetable oil

1 1/4 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon sugar

1/2 cup blueberries or raisins

grease for cooking



  1. Beat together the eggs, sour milk, and vegetable oil in a large bowl.
  2. Sift the flour, salt, baking powder and sugar in the bowl.  Fold thoroughly into the liquid and stir until a smooth batter forms.
  3. Heat a well-greased griddle.  Pour several 1/2-cups of batter in rounds to cook.  This recipe makes about 12 pancakes.
  4. Add the berries or raisins while the batter is soft.  Press into shape with a spatula.  Turn half-way through cooking to evenly brown both sides.
  5. Serve with butter, maple syrup, or apple sauce!




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.