American Chuck Wagon

American Chuck Wagon

Chuck Wagon Recipes

Sourdough Biscuits
Sourdough biscuits were a delicacy whether on the trail or at the ranch. Once a cook got a good sourdough starter he cherished it like a baby. On the trail he would store it in a dark, cool place in his chuck wagon. Here is one cook's recipe for a sourdough starter.
2 cups of lukewarm potato water
2 cups flour
1 tablespoon sugar

Make potato water by cutting up 2 medium-sized potatoes into cubes, and boil in cups of water until tender.
Remove the potatoes and measure out two cups of the remaining liquid. (The potatoes can be used for the evening meal.)
Mix the potato water, flour and sugar into a smooth paste. 

Chuck Wagon Coffee

Chuck Wagon Peach Cobbler

Cobbler Crust:
5 cups all-purpose flour
1 teaspoon baking powder
1 cup shortening
1 cup cold water                                           
                                                                              Rio Ranch Cobbler Photo Above:
Mix dry ingredients and add shortening. Cut in with a fork. Mixture should look like coarse meal.  Add cold water gradually to make a ball. Divide into 2 balls, top and bottom. Roll out one and line a 14-inch pan or 14-inch Dutch oven. Roll out remainder and cut into 1-inch slices for latticework on top.

1 Cobbler Crust
1 cup granulated sugar                                     
6 cups peaches, drained and juice reserved
1 cup butter, melted
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup half-and-half
1 cup juice from drained peaches

                                                                                                         My Son with his first Cobbler:

Melt butter in saucepan. Add peaches, brown sugar, cinnamon, sugar and half-and-half. Mix well. Line pan or Dutch oven with crust. Pour in fruit mixture. Cover top with strips of crust in latticework pattern.  Moisten strips with water before baking and sprinkle sugar on latticework for crispy finish. Bake for 45 - 50 minutes:

Story of Wolfe Brand Chili and Chili Recipes:

Chili which originates as a true Texas dish started in San Antonio during the late 1700's. Today, Chili is made many different ways adding beans, corn and some even add macaroni. However, Chili began as a beef and chili pepper dish. Check out how Wolfe Brand began canning their recipe Chili and read about some recipes.

Pigs in the Corn Field
This is a really great and simple recipe for dutch oven cooking. It was shared with me by  Mark Wilkins who devotes a great deal of time towards the Cowboy Way and the American Heritage of Chuck Wagon Cooking.

Half ears of  Corn on the Cob 
Kielbasa Sausage Links
Diced Onions
Diced Celery 
Diced Green Chilies
Diced Potatoes
Diced Bell Peppers 
Pork Chops/Ribs/your choice
Couple cans Cream of ............ soup
Stand and line the edge of a Deep Dutch oven with the corn on the cob; place a link of Kielbasa Sausage between each Corn. Place in the well your diced stuff, beginning with the onions & celery. Pour a can of Cream of ...... soup of your choice in over the veggies. Now place your seasoned pork on top of all that and then smother with the other can of soup. These soups can each be different, or the same -- up to you. A couple we've tried are the Campbells Southwest Pepper Jack, or Cheddar Cheese. Experiment & have some fun with this One-Pot meal that is sure to please!     
Recipe by - Mark "Dutch" Wilkins

Braided Onion Bread With
Caramelized Onion Butter

This is another great recipe from Mark the "DUTCH" Wilkins of Arizona.   "I can't take full credit for this recipe; it was used in a IDOS cook off but not sure who, where, or when, but at the time it included some sesame seeds but I eliminated them when I cook it," states "Dutch".

2 packages active dry yeast
1-1/4 cups warm water (110-115) divided
1 cup warm sour cream  
3 eggs (one for wash)
1 envelope onion soup mix
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
¼ teaspoon baking soda 
6 ½ to 6 ¾ cups all-purpose flour
1 tablespoon cold water

In a mixing bowl, dissolve ¼ cup water and yeast.  Let stand for five minutes.  Add sour cream, two eggs, onion soup mix, butter, sugar, salt, baking soda, and remaining warm water; mix well.

Stir in enough flour to form soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.  Place dough in greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled in size.

Punch dough down.  Turn on floured surface; divide dough into three portions.  Shape each into a 15 inch rope. Place on a greased surface and braid dough.  Pinch ends to seal.
Place into greased Dutch oven and tuck ends together to form a ring.  Use either an ultimate Dutch oven or place a large can in center of oven to form a ring. Cover and let rise until double in size.
Beat cold water and remaining egg.  Brush over dough.  Place 10-11 coals under and 18-20 on top. (350) Bake for 30-45 minutes or until golden brown; rotating lid and oven every 15 minutes.
Remove bottom heat after 30 minutes if necessary to prevent over cooking.  Let stand 5-10 minutes, remove from oven to wire rack to continue cooking.

Caramelized Onion Butter:
3 tablespoons diced onion
8 tablespoons butter
3 garlic cloves minced
1 package 3 ounce cream cheese, cubed
½ teaspoon minced fresh parsley

In another Dutch oven on low heat, saute onions 4 tablespoons butter and garlic until golden brown. In mixing bowl beat the cream cheese and onion mix, parsley and remaining butter until creamy. Place in hollowed out in red onion.  Serve with bread.  Garnish with herbs or vegetables.(optional)