The Chuckwagon Cafe
Fruit Cobbler

 2 cans Comstock pie filling (apple, cherry, peach, etc)
 2 cups flour
2 1/2 cups sugar
1 T baking powder
2 stick butter

      Combine 2 cups flour and 1 1/2 cups sugar and 1 T baking powder. Mix together thoroughly. Cut into mixture two sticks of butter with pastry cutter or fork until coarse and crumbly.  Set topping aside. Line your Dutch oven with foil.  This makes your oven easier to clean.  Open fruit and pour into oven-add one cup sugar and mix thoroughly-smooth fruit out in oven-pour flour mixture out on top of fruit mixture-sprinkle with sugar and cinnamon.  

       Bake with small amount of heat under bottom of oven and cover the lid of your oven with coals.  Watch top closely for hot spots and rotate lid by quarter turns until top starts to crack.  When top browns and starts to crack your cobbler will be done.  This recipe is for a 12" oven.    

      For conventional oven use a 13x9 cake pan and cook at 350 degrees for 30 minutes. 


Cowboy Potatoes (12"oven)

6 to 8 medium potaotes (1 2/1 to 3 pounds)
2 to 3 medium yellow onions finely chopped
1 pound velveeta cheese, cubed
1 cup mayonnaise
1 ox sliced mushrooms
1 pound sliced bacon, cooked and crumbled
1 bunchy green onions-cut fine; tops and all
Cajun seasoning-use sparingly
Black pepper to taste

      Peel the potatoes, place in a pot and boil until fork tender but firm; drain and cube.  In a bowl, mix the potatoes with the onion, 1/2 the cheese, and mayonnaise.  Transfer to a 12" Dutch oven.  Sprinkle with bacon and green onions.  Cover oven with lid and cook for 30 minutes with moderate heat.  Ten minutes before serving, add mushrooms and the rest of the cheese. This recipe can be cooked at 350 degrees in a 13"x9" pan in a conventional oven.


Cowboy Coffee

1 lb. ground coffee
1 gallon water
Gallon blue enamel coffee pot or any pot that will hold a gallon of water

      Put coffee grounds in water in pot and boil the hell out of it.  Do not worry about boiling too much because there's no such thing.  Set aside for a few minutes for the grounds to hit the bottom before you pour.  Now this is gonna be real coffee and a little will go a long way. 


Dutch Oven Pot Roast (14" Oven)

1 5 lb. round bone pot roast
2 tsp. salt
2 T oil
8 Carrots, cut into 2" pieces
6 potatoes, quartered (red potatoes)
2 onions, sliced
2 packages brown gravy mix
1 cup beef broth
Black pepper to taste

      Rub meat with salt and pepper.  Heat oil in oven. Dust meat with flour.  Add meat to oven and brown on both sides.  Mix brown gravy with beef broth add to meat.  Cover and simmer for three hours.  Add carrots, potatoes, and onions and continue cooking until meat and potatoes are fork tender. 


Macaroni & Tomatoes

1 16 oz. box noodles
1 large onion
4 slices of salt pork
2 cans of Rotel Tomatoes
1 can (16oz) tomato sauce
Salt & Pepper to taste

      Boil noodles in salted water until tender.  Drain noodles, set aside.  Dice salt pork. Fry in skillet until browned..remove but leave grease in skillet.  Dice onion and add to grease in skillet.  Cook until tender or translucent.  Add salt pork, Rotel tomatoes and tomato sauce.  Cook for 10 minutes.  Add noodles and simmer on low heat for 20 minutes until flavors blend together. Salt and pepper to taste. 


Shorty's Hash

4 cups chopped or ground cooked (leftover) beef
1 tsp. black pepper
2 cups chopped cooked onion
1/4 tsp. sage
2 cups chopped (leftover) potatoes
1 tsp. salt
1/2 cup meat juice or leftover gravy
1/4 cups bacon grease

      Mix meat, potatoes, onions and seasonings; moisten with gravy.  Heat  bacon fat in 14" dutch oven, add hash and fry slowly until brown and crisp.  Feeds four cowboys and 8 normal people.

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