“(McElfresh) preserves for us the recipes and cooking methods of the Old West.”
Joseph O'Mahoney, former U.S. Senator from Wyoming
“This is a ‘must have’ book for your Wild West library. Don’t you dare go out on a cattle drive without this book. This outstanding book has a ‘WOW!+’ rating.”
Lone Star Book Review
No chuck wagon feed is complete without its basic ingredients of beans, beef, hot biscuits, apple pie, and lots of coffee. Beth McElfresh shows you how to host the all–time chuck wagon feed with easy–to–follow recipes.
Included are original recipes for boiled apple dumplings, lima beans baked with steak, and general, everyday useful tips, all from the renowned Western cook, Hi Pockets. She describes various health remedies learned from the old–timers on the range, that are as useful today as they were then.
Also included are recipes showing you how to create actual hand lotion and soaps like those used in the rugged west; wines, tea, punch, even candy and ice cream are included.
Beth McElfresh, “Mrs. Scout,” served as an apprentice cook under Hi Pockets, then as a roundup cook throughout the old west for many years. She resides in Wyoming. More info →
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What better way to discover Cincinnati’s culture than by its recipes? From daily fare to savoir faire, the kitchens of this tri–state area have been producing a unique cuisine throughout its 200-year history.The finest old and new “secret formulas” have been collected from many sources including club and church cookbooks and handwritten notes.
In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors.
The Brown Goose, the White Case Knife, Ora’s Speckled Bean, Radiator Charlie’s Mortgage Lifter—these are just a few of the heirloom fruits and vegetables you’ll encounter in Bill Best’s remarkable history of seed saving and the people who preserve both unique flavors and the Appalachian culture associated with them.
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