Welcome to Rocky's "Chuckwagon". Here you will find some "Time tested" recipes of the Wild West and the Far North West.Each week, we will bring to you a "Recipe of the Week", as well as others as time permits.Have fun and most of all enjoy good "Stick'em to the Ribs" food.

So Let's get started.....With some Sourdough Bread, but first we need the starter

• 1 cup warm water (110F)
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 teasppon sugar
• 1 medium potato, peeled and grated

Mix together the water, flour, salt, and sugar in a 1 quart mixing bowl. Add grated potato and mix well. Cover continer tightly with plastic wrap to prevent moisture from evaporating and allow to sit in a warm place - 85F for 24 hours. Stir several times during the 24 hour period. Within 2 or 3 days mixture will become fermented, giving a foamy appearance. Stir down at least once day. Pour the fermented starter into a clean plastic quart container. Cover with a fitted lid that has a small hole punched to allow gases to escape. After being refrigerated for 3 to 4 days, mixture will be ripened sufficiently to use. A clear liquid will collect on top. Simply stir into mixture and use starter when neeeded. Replenish the starter with equal portions of warm water and flour. Allow to sit at room temperature 10 to 12 hours then return to refrigerator until needed.
Ok, so far so good...

Quick Sourdough Bread
An easy bread for the beginner

• 2 cups sourdough starter
• 1 teaspoon dry yeast
• 3 tablespoons warm water(110F)
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 3 tablespoons powered milk
• 2 tablespoons melted shortning or cooking oil
• 3 to 4 cups all-purpose flour
  
  
  Measure out sourdough starter. In a small separate bowl dissolve yeast in warm water. Add to the sourdough starter along with the sugar,salt,powered milk and shortning or cooking oil. Mix well. Slowly add the flour until the dough pulls away from the side of the bowl. Turn out onto a floured surface and knead until smooth and elastic, adding more flour if necessary. Shape the dough and place in a well grased loaf pan. Cover with a cloth. Set in a warm place free from drafts and let rise until doubled in size. Bake at 350F for 50 minutes or until done. Makes 1 loaf.
  
  Barbecued Reindeer
  Leg of reindeer (leg of lamb or young chickens, cut in half)
  Barbecue sauce:
  
  • 3 cups tomatoe sauce
  • 3 large onions, minced
  • 3 cloves garlic, minced
  • Salt,pepper,cayenne to taste
  • 1 tbls Worcestershire sauce
  • 1 cup vinegar
  • A tablespoons or two of sugar if sauce becomes to tart
  
  First put the reindeer into a very hot oven. When meat is well browned, reduce the heat to a very slow oven. Pour sauce over meat and baste often.
  Meat is delicious when cooked over a barbecue pit, but requires practice to regulate heat for proper cooking.
  
  Barbecued Spareribs
  
  • 3 lbs spareribs
  • 1 cup vinegar
  • 1 glove garlic, cut fine and minced
  • 2 tbls. Worcestershire sauce
  • 1/2 teaspoon tabasco
  • 1 tablespoon sugar
  • 1/2 cup catsup
  • 1 tablespoon salt
  • teaspoon dry mustard
  
  Cut the spareribs into portions of three bones each, and salt them. Combine ingredients and simmer for about 10 minutes. Brush the spareribs with the sauce and place in a pre-heated broiler. Cook 30-35 minutes, brushing the spareribs with the sauce and turning them every ten minutes.
  
  Halibut Sticks
  
  • 1 lb halibut fillets
  • 1/2 cup commercially prepared grated cheese
  • 1/2 cup cooking oil
  • 1/2 teaspoon salt
  • 1 cup finely siftd bread crumbs
  • 3 slices white bread
  • 1 teaspoon garlic salt
  
  Add the garlic salt and salt to the cooking oil. Wash halibut and cut into strips 1 inch wide and two inches long. Roll the halibut sticks in grated cheese; then place them in the garlic oil for 1 minute. Cover the halibut sticks with bread crumbs and place them on an oiled baking sheet. Bake in a hot oven, 450 degrees F., for 12 minutes. Serve on buttered toast squares
  
  Norwegian Hamburgers
  
  • 1 lb ground round
  • 1 egg
  • 1/4 cup cracker meal
  • Salt and pepper to taste
  • 2 tablespoons cognac or sherry
  • Cream, sufficient to make mixture quite moist
  
  Mix all together and form into large flat cakes. Fry in butter over medium heat. To make gravy add a little water to drippings and then add a can of mushroon soup.
  
  Sourdough Pizza Bread
  
  • 1/2 cup lukewarm milk
  • 1 cup sourdough starter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg, beaten
  • 2 tablespoons melted butter or margarine
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 cup finely chopped pepperoni
  • 2 to 3 cups all-purpose flour
  • Melted butter
  
  Stir lukewarm milk into the sourdough starter. Add sugar, salt, egg, butter or margarine, garlic powder, oregano and pepperoni. Beat 3 minutes by hand, scraping side of bowl constantly. By hand, stir in flour, 1/2 cup at a time. Stir after each addition. Add enough flour until dough has begun to leave the sides of the bowl. Cover with a cloth. Set in warm place, free from drafts and let rise for 1 hour. Stir down. Spread evenly in a greased loaf pan. Brush top with melted butter. Cover with a cloth. Set in a warm place and let rise for two hours. Bake at 375 degrees F for 30 minutes. If bread starts to brown too quickly, cover with a tent of aluminum foil. Makes 1 loaf.
  
  Coming next week...Sourdough Cheese Bread
  
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