Recipes
Collected by Dick Oakes
www.phantomranch.NET
BEER BRAT CHILI
1 can pinto beans (15 oz.), rinsed and drained 1 can southwestern black beans (15 oz.), rinsed and drained 1 can white beans (15 oz.), rinsed and drained 1 can Italian tomatoes (14-1/2 oz.), diced, with garlic, basil, and oregano 1 can diced tomatoes (10 oz.) with green chilies, undrained 1 pkg beer bratwurst links (14 oz., fully cooked, sliced 1-1/2 cups corn, frozen 1 onion, medium, finely chopped 1 sweet red pepper (medium), finely chopped 2 Tbsp paprika 1 Tbsp chili powder 1 tsp cumin 1 garlic clove, minced 1. In a 5 quart slow cooker, combine all ingredients. 2. Cook, covered, on low, 5 to 6 hours. 3. Makes about 8 servings. (From the kitchen of Dick Oakes)
BISON CHILI
2 lbs bison (ground), sautéed and drained 2 cans Italian-style stewed tomatoes, chopped with juices 1 can Bush's chili beans 1 can Bush's kidney beans 1 onion (chopped) 1 pkg chili seasoning mix 3 Tbsp brown sugar 1 cup V-8 juice (spicy, if you'd like) 1. In a 5 quart slow cooker, combine all ingredients. 2. Season to taste with salt and pepper. 3. Cook at medium to low heat. 4. Serves four. (From the kitchen of Kathleen Harrell)
BROCCOLI CHEESE AND RICE CASSEROLE
1/2 cup celery (chopped) 1/2 cup onion (chopped) 1 box broccoli, frozen (chopped) 1 cup rice 1 jar Cheesewiz (8 ounces) 1 can cream of mushroom soup 1. Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes (makes two cups). 2. Cook celery and onion in oil till soft. 3. Add frozen broccoli to celery and onion and cook until done. 4. Mix broccoli, rice, and onion in a casserole dish with the cooked rice, Cheesewiz, and mushroom soup. 5. Bake at 350 degrees F for 15 minutes. (From the kitchen of Carol Oakes)
CHIKI DIKI WITH RICE
1 chicken 1 cup rice Seasonings CHICKEN: 1. Cut up a chicken and season with some salt and pepper and a little garlic salt. Also add one of the following: onion flakes, OR oregano and lemon, OR barbeque seasoning, OR barbeque salt. 2. Bake at 350 degrees F for one hour. RICE: 1. Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes. 2. A seasoning may be made with chicken broth instead of all or part of cooking liquid. 3. Add pepper, garlic salt or salt, and onion flakes. 4. Serve chicken over rice. (From the kitchen of Diki Shields)
CORN PUDDING
1 can creamed-style corn 1 can regular corn, drained 1 cup sour cream 1 stick butter, thinly sliced 1 small package Jiffy cornbread mix 1. Mix all ingredients in a large bowl until well blended. 2. Pour batter into a 9"x9" pan. 3. Bake at 350° F for 1 hour. (From the kitchen of Laura Bremer)
COWBOY COFFEE
Here's all you ever wanted to know about coffee on the range. 1 qt water 3/4 cup ground coffee 1. Bring one quart of water to a boil in a pot or saucepan. 2. Add 3/4 cup of ground coffee. 3. Return to boil. 4. Immediately remove from heat and cover. 5. Wait till the grounds sink (approximately 5 minutes). Boys, none of the coffee pots we used to pack into the bush had any kinda basket for the coffee. Just a nice wide bottom to heat up fast. We used to throw some eggshells into the pot. They were supposed to make the grinds settle quicker. Never timed them to see if'n it worked, but we always did it. (From the kitchen of Richard Duree)
CREAM PUFF DESSERT
CRUST: 1 cup water 1 stick margarine 1 cup flour 4 eggs 1. Boil water and margarine. 2. Turn heat low, add flour, then turn off heat. 3. Stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. 4. Transfer mixture to a large bowl and add eggs, one at a time, beating well after each egg. 5. Spread mixture on bottom and up sides of a 9x13-inch pan. 6. Bake at 400 degrees F for 35 minutes. DO NOT BREAK BUBBLES IN CRUST. 7. Allow to cool. FILLING: 3 small pkg instant vanilla pudding 4 cups milk 1 8-oz pkg cream cheese Cool Whip Hershey's chocolate syrup maraschino cherries 1. Combine the instant vanilla pudding, milk and cream cheese, and mix well. 2. Fill the cooled crust. 3. Add Cool Whip to top. 4. Drizzle with Hershey's syrup in a horizontal and vertical grid pattern of serving sizes. 5. Top with cherries at centers of servings. 6. Refrigerate until ready to serve. (From the kitchen of Carol Oakes)
DOG BISCUITS
2 cups whole wheat flour 1 Tbsp baking powder 1 cup skim milk 1 cup peanut butter, natural 1. Combine flour and baking powder in a bowl. 2. In a separate bowl, whisk milk with peanut butter. 3. Combine the dry and wet ingredients until a dough forms. 4. Knead for about five minutes. 5. Roll the dough to a 1/4-inch thickness. 6. Cut out with a dog biscuit shaped cookie cutter and place on a greased cookie sheet. 7. Bake at 375 degrees F for 20 minutes (From the kitchen of The Ready Store)
EGGS AND SAUSAGE CASSEROLE
8 eggs, large 6 slices bread 1 lb sausage, ground 2 cups milk 1 cup Cheddar cheese, grated 1 tsp salt (or less to taste) 1 tsp dry mustard 1. Remove crust from bread and cube. 2. Brown sausage and drain. 3. Beat eggs. Add milk, salt, and dry mustard then mix well. 4. Layer the following in buttered 9 x 13-inch pan: a. bread cubes b. sausage c. cheese d. egg mixture. 5. Cover and refrigerate overnight. 6. Bake at 350 degrees F for 35 minutes. (From the kitchen of Vi Meyer)
FIVE-MINUTE CHOCOLATE MUG CAKE
4 Tbsp flour 4 Tbsp sugar 2 Tbsp cocoa 3 Tbsp milk 3 Tbsp peanut or safflower oil 1 egg 1 splash vanilla extract 3 Tbsp chocolate chips (optional) 1. In a bowl, combine flour, sugar, and cocoa. 2. Add the egg and mix thoroughly. 3. Pour in milk and oil and mix well. 4. Add the chocolate chips and vanilla extract and mix again. 5. Transfer mixture into a large (16-oz) mug. 6. Put into microwave and cook for 3 minutes at high (1000 watts). The cake will rise over the top of the mug, but don't be alarmed. 7. Let cool and tip out onto a plate, or eat directly from the mug. (From the kitchen of Loui Tucker)
FRUIT SALAD
1 can fruit cocktail, drained 1 can Mandarin Orange slices, drained 1 pkg vanilla instant pudding, small 1 banana, sliced 1/4 bag cocktail marshmallows 1/2 jar maraschino cherries 1. Remove grapes from fruit cocktail, mix all together, and refigerate 3 to 4 hours. 2. Eat grapes and drink juice -- yummy. 3. Serves a few with double and triple helpings! (From the kitchen of Carol Oakes)
GREEK BREAD
1 pkg. dry yeast 1/3 cup water, warm 1 cup milk 1/4 cup shortening 2 Tbsp sugar 1 tsp salt 3-3/4 to 4 cups flour 3 Tbsp melted butter 1. Mix yeast and 105 to 115°F water until dissolved. 2. In a saucepan, combine milk, shortening, sugar, and salt. 3. Heat, stirring until sugar and shortening are dissolved. 4. Cool to lukewarm and pour into bowl. 5. Stir in 1 cup flour and beat well. 6. Add yeast and beat until smooth. 7. Gradually mix in remaining flour to make moderately stiff dough. 8. Place on floured surface and knead until smooth and satiny (about 10 minutes). 9. Shape dough into a ball and place in lightly-oiled bowl. 10. Turn ball to oil on all sides and cover. 11. Put in warm place to rise about 1-1/2 hours or until doubled. 12. Punch dough down and knead on floured surface 10 minutes. 13. Place in oiled bowl and cover. 14. Let rise in warm place another 1-1/2 hours. 15. Punch dough down and place on floured surface. 16. Divide ball in half and shape each half into a ball. 17. Let dough rest 10 minutes then place on greased and floured baking sheet. 18. Brush with melted butter. 19. Let rise uncovered in warm place 1 hour or until doubled. 20. Bake in 375°F oven 45 minutes (or until golden). 21. Cool slightly before serving. (From Classic Greek Cooking, Daphne Metaxas, pp. 138, Nitty Gritty Productions, Concord, CA 94524, 1974. Out of print–try www.Amazon.com for a used copy. Great small book!)
GREEN CHILE CHEESE AND RICE BAKE
1 can (4 oz) diced green chiles 1-1/2 cups sour cream 3 cups rice, cooked (1 cup raw) 2 to 3 cups Jack cheese, shredded 1. Put in 7" x 11" buttered pan. 2. Bake in 350 degree F oven 30 minutes, or until heated through. RICE: 2-1/4 cups water 1/2 tsp salt 1 cup raw rice 1. Bring water and salt to a boil. 2. Add rice and cover, cook on low heatfor 20 to 30 minutes, until moisture is cooked off. (From the kitchen of Dick Oakes)
GREEN PORK CHILI
2 lbs. cubed pork 6 cans (4 oz.) mild green chilis, chopped and drained 3/4 cup flour 1 tsp garlic powder 2 tsp salt 7 cups water 1 cup tomato juice 1. Brown pork in dutch oven. 2. Add remainder of ingredients and bring to a boil. 3. Simmer about 2 hours uncovered. 4. This recipe freezes well in plastic containers for future use. (From the kitchen of Ed Finney)
JALISCO PORK STEAK
Pork tenderloin, pounded 1/4" thick. 1/2 tsp ground cumin 1 tsp minced garlic 1/2 tsp dried oregano 1 tsp paprika 1 Tbsp red wine vinegar 1/2 tsp salt 1. Mix ingredients together and rub into the tenderloin. 2. Pan fry in olive oil till brown. 3. Add salt and lime juice to taste. 4. Slice and serve. (From the kitchen of Richard Duree)
MINESTRONE SOUP
Pre-measure all into bowls:
1 sausage, bulk, roll
1 onion, large, chopped
2 celery stalks (ribs), chopped
1 zucchini, medium, cut into 1/2-inch pieces
4 carrots, chopped
1/4 cup green beans, trimmed, cut into 1/2-inch pieces
3 cups cabbage, shredded (1/2 head)
2 garlic cloves, minced
1/2 cup pasta shells, small (3/8 inch)
1 Tbsp basil, dried
1 Tbsp oregano, ground
8 cups beef broth (4 cans)
2 cups chicken broth (1 can)
2 cans Italian tomatoes, diced, with garlic, basil, and oregano (may not be with regular
canned tomatoes!)
1. Wash all vegetables (can do so when chopping!).
2. In a soup kettle, cook sausage and onion over medium heat stirring until the sausage is
no longer pink and drain if necessary.
3. Stir in carrots, celery, and garlic and cook for 3 minutes.
4. Add zucchini and green beans and cook for 2 minutes.
5. Stir in 4 cans of beef broth, 1 can of chicken broth and cook for another 15 minutes.
6. Add tomatoes, cabbage, basil, and oregano and bring to a boil, then reduce heat, cover,
and simmer for 45 minutes.
7. Return to a boil and stir in green beans and pasta and cook for another 15 minutes or
until the carrots and pasta are cooked.
8. Serve topped with grated cheese and crackers.
9. Makes about 18 servings. Freeze some if necessary.
(From the kitchen of Dick Oakes)
ORANGE SUGARED PECANS
4 cups pecan halves
1 cup sugar
1/2 cup water
3 tsp pure orange extract
1. Put all ingredients in a large skillet and cook over medium heat until the water
evaporates and the nuts have a sugary appearance.
2. Pour nuts out onto parchment paper, separating them quickly with a fork.
3. Cool and store in a covered container in the refrigerator or in the freezer.
(From the kitchen of Debby Bowinski)
PEACH SALSA
2 cups peaches, chopped 3/4 cup seeded cucumber, chopped and seeded 1/2 cup red pepper, chopped 2 Tbsp lime juice 1-2 Tbsp sugar or apricot jam 1/3 cup fresh cilantro, chopped 1. Mix together and optionally add 1 chopped fresh jalapeňo pepper. 2. Serve with chips or with chicken or fish. (From the kitchen of Carol Oakes)
PRIME RIB ROAST
1 three-rib standing rib roast, about 7 pounds, first cut, aged
Salt
Freshly ground black pepper (if desired)
1. To age the roast, unwrap it from the plastic, tie it, and set it on plate uncovered
in a refrigerator for 3 days.
Alternately, you may set the roast out at room temperature for 3 hours.
2. You may need to cut off any dried ends.
3. Adjust your oven rack to the low position and preheat your oven to 200 degrees F.
4. Heat a large roasting pan over two burners and set at medium-high heat.
5. Place the roast for 6 to 8 minutes in a hot pan and sear on all sides until nicely
browned and about 1/2 cup of fat has been rendered.
6. Remove the roast from the pan and set it on a wire rack in a pan with the fat side up.
7. Season generously with salt and pepper.
8. Place the roast in your oven and roast for about about 3-1/2 hours until a meat
thermometer registers 130 degrees (for medium rare).
9. If the roast is done sooner than you expect, simply turn the oven as low as possible
(preferably 150 to 170 degrees F) and let the roast stand until it’s ready to serve.
10. Transfer the roast to a cutting board, with the rib bones perpendicular to the board
and, using a carving fork to hold the roast in place, cut along the rib bones to sever
the meat from the bones.
11. Set the roast on a cutting board with the the cut side down and carve the meat across
the grain into 3/4- to 1-inch slices.
12. Serve immediately.
Yield: 6 to 8 servings
Preparation time: 5 minutes
Cooking time: 3 hours, 40 minutes
Pan fry left overs for the next meal.
Make any left overs from the pan frying into sandwiches for the following meal.
(From the kitchen of Pamela Goff)
RHUBARB CRISP
3 cups diced rhubarb 3/4 cup sugar 1 egg (well beaten) 2 Tbsp flour Mix together and spread in buttered baking dish. 4 Tbsp butter. 1/3 cup brown sugar (or white) 2/3 cup sifted flour 1. Mix together until crumbly and press over rhubarb mixture. 2. Bake in 375 degrees F oven for thirty minutes. (From the kitchen of Vi Meyer)
SCRAMBLED EGGS
1 egg 1/2 tsp Italian herb seasoning, grated 2 Tbsp French's French fried onions (don't use a cheaper brand!) 1 Tbsp milk 2 Tbsp Kraft three cheese (already grated) 1. Combine all ingredients EXCEPT cheese in a bowl or measuring cup. 2. Chop onions with the edge of a spatula as you mix. 3. Scramble on medium heat in appropriate size saucepan until done. 4. Add cheese when done, flipping the egg so the cheese is on the bottom, and cook for another minute. 5. Serve with salt and pepper to taste. For 2 eggs, double everything. For three or four... Great with heated pre-cooked link sausages! For a livelier taste, put on some salsa. Add buttered toast with orange marmalade too. (From the kitchen of Dick Oakes)
SNACK CRACKERS
2 pkg oyster crackers 1 pkg Hidden Valley Buttermilk Recipe (dry mix) 1 cup oil 1-1/2 tsp dill weed 1/2 tsp garlic powder 1/2 tsp lemon-pepper 1. Mix the dry ingredients with the oil. 2. Put crackers in a 1-gallon ZipLock bag or container. 3. Pour oil over the crackers. 4. Zip-shut the bag or close the container and mix until all of the crackers are coated. 5. Store in the bag or container. (From the kitchen of Vi Meyer)
SUE'S PTARMIGAN
1 ptarmigan breast (cut into pieces)
(substitute chicken)
1/2 cup cranberries
1 apple (sliced)
3 Tbs butter
1. Sauté cranberries and apple slices in butter.
2. Add ptarmigan.
3. Cook over medium heat until done.
(Sue Aikens, Life Below Zero)
(Sue's motto: Mi casa Sue's casa)
THOSE POTATOES
4 new or white-rose potatoes 1 red onion 1/3 cup olive oil 2 tbsp chives 1/2 tsp garlic powder or granulated garlic 2 tbsp oregano 1/2 tsp paprika 2 tbsp parsley flakes 1/2 tsp salt 1. Wash and coarse chunk the potatoes, with skin on. 2. Remove outer layer and course chop the onion. 3. Put all ingredients into a freezer bag and shake till well mixed. 4. Pour all ingredients into a square casserole dish and level the layer. 5. Bake at 450 degrees F for 60 minutes. (From the kitchen of Jane Bradshaw)
TIN CAN ICE CREAM
1 cup cream 1 cup milk or 2 cups half & half 1 egg 1/2 cup sugar 1 tsp vanilla Ice cream salt Ice 1. Mix together the cream, sugar, egg, salt, and vanilla. 2. Put the mixture in a 1– pound coffee can with tight lid. 3. Put the coffee can in a gallon can with tight lid. 4. Pack ice and ice cream salt around coffee can. 5. Two people roll gallon can back and forth until ice cream is solid. (From the Embers newsletter of the FCRV)
VANILLA SNOW ICE CREAM
1 cup packed snow
1 cup milk (may also use sweetened condensed milk)
1/2 tsp vanilla
1/2 cup sugar
1. Pour milk over snow and add vanilla and sugar.
2. Mix to combine.
3. Serve immediately.
Sadly, this doesn’t keep well in the freezer, so there’s no point in trying to freeze it.
(From the kitchen of Dick Oakes)
XLNT RUM CAKE
1 or 2 qts. rum
1 cup butter
1 tsp sugar
2 eggs, large
2 cups fruit, dried
1 tsp soda
baking powder
lemon juice
brown sugar
nuts
1. Before you start, sample the rum to check for quality. Good, isn't it?
2. Now go ahead, select a large mixing bowl, measuring cup, etc.
3. Check the rum again. It must be just right. To be sure rum is of the highest quality,
pour one level cup of rum into glass and drink it as fast as you can! Repeat.
4. With an electric mixer, beat 1 cup butter in a large fluffy bowl.
5. Add 1 seaspoon of sugar and beat again.
6. Meanwhile, make sure that the rum is of the finest quality.
7. Try another cup. Open the 2nd qt. if necessary.
8. Add two orge laggs, 2 cups fried druit, and beat until high.
9. If the druit get stuck in the beaters, just pry it loose with a drewscriver.
10. Sample the rum again, checking for toncisticy.
11. Next, sift 3 cups baking powder, a pinch of rum, a seaspoon of toca, and a cup of
pepper or salt (it really doesn't matter).
12. Sample the rum again.
13. Sift 9/2 pint of lemon juice and folk in schopped butter and strained nuts.
14. Add 1 bablespoon of brown sugar, or whatever color you can find, and mix well.
15. Grease oven and turn cake pan to 350 degrees.
(From the kitchen of A. Nony Mus)