I had lots of requests for my recipes after our noon meal on Branding Day 2000. I thought I'd just post them here for everyone to enjoy. We have added a couple more of our favorite ranch recipies, too.

• 1 large or turnkey-size oven bag
• 1 Tablespoon flour
• 1 fresh beef brisket (about 4 pounds)
• 4 tsp Worcestershire sauce
• 2 tsp garlic salt
• 2 tsp onion salt
• 2 tsp pepper
• 1 to 3 Tablespoons liquid smoke
• 1-cup ketchup
• 3 Tablespoons brown sugar
• 2 Tablespoons lemon juice
• 2 tsp ground mustard
• 3 drops hot pepper sauce

Shake flour in the oven bag; place in an ungreased 13x9x2-baking pan.

Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally.

Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2 inch slits in top of bag. Return to pan. Bake at 325 degrees for 3-4 hours or until beef is tender.   Yum!

• 1 1/2 pound venison/pork sausage
• 2 cans whole tomatoes
• 1 small can tomato sauce
• 1 C grated mozzarella cheese
• 1 Carton cottage cheese
• lasagna noodles
• oregano to taste
• 3/4 C hot water

Brown the sausage in the dutch oven. Drain fat and remove to a mixing bowl. Add tomatoes that have been squashed and the can of tomato sauce. Add oregano to taste.

In another bowl, mix the cottage cheese with 1 cup of mozzarella cheese.

Put a layer of uncooked lasagna noodles on the bottom of the oven. Spread Cheese mixture over the top, followed by tomato/meat mixture. Place another layer of noodles on top of this. Continue layering and top off with the grated mozzarella cheese on top.

Pour the hot water around the edges if it appears to be dry.

Place the lid on the oven and bake about one hour. Rotate lid and oven in opposite directions about a quarter turn, every 15 minutes. This insures even cooking in case there are any hot spots in the coals.

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All the young men and boys always ask if I am serving this one today. It is an easy favorite to make the night before and take to remote corrals if we are working cattle.

Cook one roast in crock pot on low about 16 hours. Pour off broth and save in freezer for stew for another meal. After roast has cooled, shred into pieces with fingers. Add Barbeque Sauce. Heat again slowly for juices to run through.

I use a crock pot to reheat. Serve as BBQ sandwiches or plain.

This Dutch Oven Stew can be made quickly and tastes as though it has been simmering all day long.

• potatoes
• carrots
• onions
• beef Bouillon, or broth off a roast
• stew Meat
• water
• salt, pepper, & garlic to taste

Cut the vegetables into bite size chunks. Mix a couple of cubes of bouillon with a cup of hot water until dissolved, or use broth off of a roast that has been held back. Brown the stew meat in the dutch oven. If lean meat is used, add water or small amount of oil to brown. Add the rest of the ingredients, cover with lid and cook with coals at a high temperature, about 500 degrees for nearly 2 hours. When done, some of the potatoes will have broken into small pieces forming a thickening broth (without flour or cornstarch).

• 1 lb navy beans
• 1/4 lb salt pork, diced
• 1 c. chopped onion
• 1 c. tomato sauce
• 1/4 c cider vinegar
• 1/4 c. brown sugar
• 1/4 c. molasses
• 1 T. dry mustard
• 1 t. salt
• 1/4 t. black pepper
• 1 T. Worcestershire sauce

Soak beans overnight in water in a covered crock. Drain off water in the morning. In a skillet, brown salt pork. Remove salt pork and lightly saute onions. Put beans, salt pork, onion, and remaining ingredients into a large heavy saucepan or iron kettle. Cover and cook over a low, but steady fire 6-8 hours. Stir occasionally. Do not let beans dry out. Add liquid if necessary during cooking process.

This recipe is from "Original Cowboy Cookbook" by Wild Wes Medley. It originated from Ord, Nebraska, T & T Ranch, 1914.

• 3 pkgs ( 16 oz each) frozen corn
• 2 pkgs ( one 8 oz, one 3 oz) cream cheese
• 1/4 c butter cubed
• 3 T. water
• 3 T. milk
• 2 T. sugar
• 6 slices process American cheese, cut into small pieces.

Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.

• 1 1/2 pound shredded green cabbage
• 1-teaspoon salt
• 2/3-cup sugar
• 1/3-cup vinegar
• 1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several hours. Mix ingredients in order given 30 minutes before serving. Chill and serve.

Boil 5 pounds of potatoes and 5 eggs. Cool and rub the skins off the potatoes. Peel the eggs. Dice both potatoes and eggs. Add small carton of sour cream, 1/2 pint cream, and mustard, salt and pepper to taste.

• 3 1/2 c flour
• 3 tsp baking powder
• 1 1/2 t salt
• 2/3 c shortening
• 1 1/2 c milk

Mix the flour, baking powder and salt together. Cut the shortening into the flour mixture with a fork. Add the milk, stirring just till mixed.

Knead 10 times. Add a small amount of flour to kneading surface or dough if necessary. Roll out 3/4 inch thick with a rolling pin, or use your hand if you are in a remote place.

Cut into biscuits with the mouth of a drinking glass, place in dutch oven and cook over medium temperature coals for about 20 minutes. (or cook in regular oven, 450 degrees for 10 to 12 minutes)

Rotate the lid and oven opposite directions a few times. Make sure coals underneath are much cooler than those on top. You should be able to hold you hand over the top of the dutch oven to the count of 5. You should be able to hold your hand over the coals under the oven to the count of 11.

Butter the Biscuits and Eat up before they are gone!

• 1 package (8 oz) brownie mix
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 cup milk chocolate chips, melted
• Whipped cream and miniature chocolate kisses

Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9 inch round pan. Bake at 350 degrees for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack.

Meanwhile, in a mixing bowl, combine cream cheese, sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. Bake at 350 degrees for 35 to 40 minutes or until the center is almost set. Cool on a wire rack, refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses.

Pick cherries from tree. Pit. Add one cup sugar or more, according to tartness of the cherries. Add 3 to 4 Tablespoons of flour

Prepare Crust:

• 2/3 plus 2 Tablespoons shortening
• 2 cups flour
• 1 teaspoon salt
• 4-5 tablespoons cold water

Mix salt and flour together thoroughly. Cut shortening into the flour and salt mixture. Sprinkle in cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into two balls. Flatten the balls with palms of hands and put between two sheets of wax paper. Roll out dough to size a bit larger than pan. Peel off one sheet of wax paper, lay crust in pan, and peel off other sheet of wax paper. Fill with cherry mixture, lay other crust over fruit, and cut the pastry even to the edges of the pan with a knife. Use a fork to seal the two layers of crust together. Cut several slits on top of the pie crust. Bake in 425 degree oven with foil covering crust edge of pie until the last 15 minutes of baking. Bake a total of 35 to 45 minutes, or until juice begins to bubble through slits in crust. Cool, Serve, Watch out for Pits!

1. Use cold water - but not too much
2. Do not over work the dough when rolling it out.
3. Roll the dough out between two pieces of wax paper with a dab of flour.
4. Cover the edges of the pie with strips of foil until the last 15 minutes of baking.

Put Online:   8/19/00
Last Update:   11/22/04