Gunslinger Beans

1/3 cup lentils
1 1/3 cups water
4 bacon strips, fried and diced
1 onion, chopped
2 tablespoons catsup
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
1 bay leaf
1 (14 ounce) can whole tomatoes with liquid, chopped
1 (16 ounce) can pinto beans with liquid
1 (16 ounce) can red kidney beans with liquid

Boil lentils in water for 20 to 30 minutes. Drain. Fry bacon strips. In bacon grease, cook onions until transparent.

Combine lentils, bacon, onion, catsup, garlic powder, chili powder, cumin, pepper flakes, bay leaf, tomatoes and beans in crockpot. Cook on HIGH for 3 to 4 hours.

Remove bay leaf before serving.

Serves 8 to 10.

Figure 3 Ranch Cowboy Morning Sourdough Biscuits

Source: Anne Christian, Figure 3 Ranch, Amarillo, Texas

5 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cooking oil
2 1/2 cups Sourdough Starter (see recipe below)

Place flour in a large bowl and make a well in the flour. Pour starter into the well and add all other ingredients. Stir until mixture no longer picks up flour. Cover and let rise three to four hours, or overnight.

Place dough on floured board and roll to one-half-inch thickness. Cut out biscuits and place in greased cast-iron Dutch oven. Set by the campfire to rise for one to two hours. Place hot lid on oven, set oven on coals, and place coals on lid. Cook until brown (five to eight minutes).

Sourdough Starter
1 cake or envelope of dry yeast
4 cups warm water
2 tablespoons granulated sugar
4 cups all-purpose flour
1 raw potato, quartered

Dissolve yeast in warm water, and then mix all ingredients in a one-gallon crock. (Do not use a metal container.) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever.

After using part of the starter, add one cup warm water, two teaspoons sugar, and enough flour to mix to the starter’s original consistency. Add more potato occasionally as food for the yeast, but do not add more yeast. Use daily for best results. Starter improves with age.

Sugar and Spice Cowboy Steak

Sugar and Spice Rub
1 teaspoon salt
1 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic
2 1/2 tablespoons granulated sugar

Combine ingredients in a small bowl. Rub one side of a 2 to 3 pound sirloin steak with half of the rub mixture. Let sit at room temperature for 1 hour.

Spread remaining rub mixture on the other side of the steak and let it sit at room temperature for at least 30 minutes. Cook over a medium hot grill for 5 minutes per side for medium rare. Do not cook over too hot a fire as the sugar will catch on fire.

Six Shooter Chili

12 servings

1 pound ground beef
1 pound ground pork sausage
1 large onion, coarsely chopped
2 garlic cloves, minced
1 large bell pepper, cut into 3/4-inch chunks
1 pound smoked sausage, cut into 3/4-inch chunks
1 tablespoon ground oregano
3 tablespoons chili powder
1 teaspoon ground coriander
1 1/2 teaspoons celery seed
2 cans diced tomatoes, undrained
2 cans red kidney beans, drained (reserve liquid)
1/3 cup yellow cornmeal
12 ounces shredded mozzarella or Cheddar cheese, for garnish

Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat.

Add bell pepper and smoked sausage chunks. Continue cooking 5-10 minutes, then reduce heat to low and drain fat.

Blend in spices and tomatoes. Simmer 5-10 minutes. Stir in kidney beans.

In a bowl, blend a little reserved bean liquid with cornmeal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally.

Spoon into serving bowls and top generously with shredded cheese.

Serves 12.

Nutrition information per serving: 530 calories; 30 grams protein; 32 grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650 milligrams sodium

Pan de Campo (Panochitas – Cowboy Bread)

This flat bread, which dates back to trail driving days, is traditionally made in a Dutch oven over a a mesquite fire. Dates back to trail driving days.

8 cups unbleached flour
8 teaspoons baking powder
4 teaspoons salt
4 teaspoons granulated sugar
3 cups milk
1 1/2 cups corn oil

In a bowl add flour, baking powder, salt and sugar. Add the vegetable oil to flour mixture. Next, add milk a cup at a time. Dough should be a little sticky.

Knead the dough on a floured surface. Form 4 round rolls. Roll out with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.

Preheat oven to 400 degrees F.

Bake for about 20-25 minutes, or until golden brown.

Trail Drivers Goulash

Yield: 12 servings

2 pounds ground beef
1 tablespoon vegetable oil
1 large onion, chopped
3 celery stalks, chopped
2 cans tomato soup
2 soup cans water
2 cans red beans, drained
1 (10 ounce) package spaghetti, cooked
Salt to taste
Pepper to taste
1 tablespoon chili powder
2 cups grated cheese

Brown ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft.

Add tomato soup; rinse cans and add water. Add beans, spaghetti and seasonings; put into a 9 x 13-inch baking dish. Bake at 350 degrees F until hot and bubbly. Grated cheese may be put on top last 15 minutes of baking.

Trail Drive and Bunkhouse Milk Gravy

2 tablespoons meat drippings, bacon drippings, or lard
3 tablespoons unbleached all-purpose flour
1 (12 ounce) can evaporated milk
Salt to taste

In a large skillet, heat the drippings over medium heat. Stir in the flour and cook for 2 to 3 minutes, until the flour turns golden. Add the milk and half a can of water. Cook, stirring, until the gravy is smooth and thickened.

Season to taste with salt and pepper and serve over biscuits.