Outreach, Communication and Website Committee
Trail Boss Cowboy Cookbook
Do you have a family or ranch recipe that has been around for generations? Does it have a great story or background to go with it? Or maybe you have a great range story, ranch story or an awesome range photo that you would like to share. We are looking for you. The Outreach, Communication and Website Committee is collecting recipes, stories and photos for the next edition of the Trail Boss Cowboy Cookbook.

Submit Recipes, Range Stories and Range Photos to: srmcookbook@yahoo.com

Please include Your Name, Ranch Name, SRM Section and City, State with each submission. In the subject line of your email please write SRM Cookbook. All recipes must be original recipes (never published). If it is a published recipe it must be changed by 10%,(such as changing an ingredient or amount, adding an ingredient, changing cooking temperature or time.)

Trail Boss Cowboy Cookbook
January 2014 Featured Recipe

From: Trail Boss's Cowboy Cookbook, 1985

Pork and Red Chili
Submitted by Dick Hart, Cheyenne, WY

3 lbs. lean boneless pork ½ c. whipping cream
2 tbsp. salad oil 2 onions, chopped
 2 cloves garlic, minced 2 tbsp. chili powder
1 tsp. ground cumin  1½ tsp. oregano
1¼ c. water 1 tsp. sugar
1½ tsp. salt  3 tbsp. tomato paste

Trim fat and cut meat into 1 inch cubes.  Brown in oil, remove.  Add onion, garlic, chili powder, cumin and oregano; cook until onion is limp.  Stir in water, sugar, salt and tomato paste, return pork and simmer covered about 1 hour.  Skim off fat, add cream, bring to boil stirring constantly.  Serve in warm flour tortillas, garnish with avocado, tomato and/or sour cream. Serves 6

Background: Pigs, according to Celtic mythology, were a gift from the King of Faery, although the Welsh and Irish disagree as to which was the original recipient.  In any case, the Spanish brought pigs to Mexico, and the natives developed mouth-watering combinations of pork with local ingredients.  This recipe is so good it converted a would-be vegetarian friend, who hadn't eaten pork for 4 years, into a temporary carnivore!

Following is an example some of the other non-recipe items sprinkled throughout the Trail Boss Cookbook.  There are numerous tid-bits like the one below that really add character and the true "flavor," if you will, to the book.

The Anatomy of the Chuck Wagon

The mother ship for trail drives was a broad-beamed, sturdily built vehicle that carried virtually everything 10 men might need ona prairie voyae lasting as long as five months. Credit for the ultimate design of the wagon belongs to cattle baron Charles Goodnight, who in 1866 rebuilt for his trail crew a surplus Army wagon, picked primarily for its extra-durable iron axles. To the basic wagon bed, where bulk goods such as foodstuffs and bedrolls were to be stored, Goodnight added three already customary traildrive appendages: on one side a water barrel big enough to hold two days' supply of water; on the other a heavy tool box; and on top bentwood bows to accomodate a canvas covering for protection against sun and rain.

But the innovation that made the Goodnight wagon unique at the time, and a useful prototype for all self-respecting wagons that followed, was the design and installation of a chuck box. Perched at the rear of the wagon, facing aft, it had a hinged lid that let down onto a swinging leg to forma worktable. Like a Victorian desk, the box was honeycombed with drawers and cubbyholes. Here - and in the boot beneath - the cook stored his utensils and whatever food he might need during the day. A typical arrangement has a most convenient of the niches being occupied by the coffeepot and the whiskey bottle, the latter being in the cook's sole charge as medicine (to which cooks were known to be especially partial). Above them is the so-called "possible drawer," a combination first-aid kit and catchall, containing everything from calomel to sewing needles. The design of Goodnight's wagon proved so practical that cattle outfits all over the West imitated it, using redesigned farm wagons and Army vehicles. Inevitably the idea went commercial and became a standard item produced by major wagon builders, including the famous Studebaker Company, which sold chuck wagons for $75 to $100.