MRS. BRENNAN'S CLAM CHOWDER BY WATER BRENNAN ENJOY DAN:

MRS. BRENNAN’S CLAM CHOWDER by WALTER BRENNAN by CHEF DAN:

(Buckaroo soup, so to speak) Cowboy Cookbook by Ken Beck & Jim Clark

Makes 4to 6 servings

INGREDIENTS:

1/2-pound bacon or salt pork, diced

2 medium onions, diced

2-1/2-diced raw potatoes

1/2-teaspoon salt

1/4-teaspoon pepper

2 cups boiling water

6 or more clams, chopped fine (reserve liquid), or 1 10 ounce can minced clams (drained and liquid reserved).

1 quart milk

2 tablespoons butter

Cornstarch

DIRECTIONS:

1.   Cook the bacon or pork until crisp.

2.   Add onions and sauté for about 5 minutes.

3.   Drain off excess drippings.

4.   Add potatoes, seasonings, and water.

5.   Cover pan and simmer for about 10 minutes, or until potatoes are tender.

6.   Add clam liquid, milk, and butter.

7.   Heat and thicken with cornstarch mixed with a little of the hot liquid, if desired.

8.   Add clams (do not boil) and heat thoroughly.

9.   May use a little less milk, if desired.

10.                Season to taste.

ENJOY DAN:                                                 SING SONGS & PLANT SEEDS!!

MARINATED STEAK A LA BURT by BERT REYNOLDS ENJOY DAN:

MARINATED STEAK A LA BURT BY BERT REYNOLDS by CHEF DAN:

(Quint’s essential meal)

(From Ken Beck & Jim Clark 1951 Cowboy Cookbook)

INGREDIENTS:

1 tablespoon lemon juice

1//2cup soy sauce

1/2-teaspoon Worcestershire sauce

1 teaspoon sugar

1/2-garlic clove, crushed

2 tablespoons of your best Brandy or Bourbon

Dash of liquid red pepper seasoning

Dash of ground ginger

Thick steaks (your chaise)

INGREDIENTS:

1.   Combine the first 8 ingredients.

2.   Let steaks marinate in this mixture for at least 30 minutes.

3.   1 hour is even better.

4.   To broil or barbecue steaks, trim excess fat.

5.   Slash remaining fat just to the meat (not into it).

6.   Place on grill about 4 inches from the hot coals to sear.

7.   For 1-1/2-inch steak sear on high, direct heat 3 to 5 minutes on first side.

8.   Turn with thongs and cook the second side on medium to low heat.

9.   Cook 5 to 8 minutes for medium and 12 to 15 for well done.

10.                Because grill and broilers vary, it is best to check doneness by slitting close to the bone or in the thickest part of the meat to peek.

ENJOY DAN:                           SING SONGS & PLANT SEEDS!!

WELLS FARGO CHICKEN LENTIL SOUP BY DALE ROBINSON ENJOY DAN:

WELLS FARGO CHICKEN LENTIL SOUP by DALE ROBINSON by CHEF DAN:

(1951 Cowboy Cookbook  Ken Beck & Jim Clark)

Serves 4-6

INGREDIENTS:
4 boneless chicken breasts

1/2-cup lentils

1/4-cup olive oil

5 15 ounce cans chicken broth

2 16 ounces cans whole tomatoes

2 cups grated cabbage

2 cups chopped celery

2 cups diced zucchini

2 cups onion or leeks

2 tablespoon lemon juice

1/4-cup cooking sherry

SEASONING: Tabasco sauce, curry powder,

Salt, pepper, & herbs to taste.

DIRECTIONS:

1.   Slowly cook chicken breasts in boiling water for 45 minutes.

2.   In a separate pan, cook lentils in olive oil and chicken stock and juice from canned tomatoes for 30 minutes.

3.   When lentils are done, pour in all the vegetables.

4.   Cut chicken into bit size pieces and ad to vegetables.

5.   Cook until vegetables are tender.

6.   Add lemon juice and sherry, heat and stir to blend.

7.   Use the seasoning to taste.

ENJOY DAN:                        SING SONGS & PLANT SEEDS!!

LLOYD BRIDGES IN HIGH NOON THE LONER'S GRILLED SWORDFISH ENJOY DAN:

LLOYD BRIDGES IN HIGH NOON THE LONER’S GRILLED SWORDFISH

                                                                                           By CHEF DAN:

(1951 Cowboys Cookbook from MR. Lindgrad)

Serves 2-3

INGREDIENTS:

1 pound swordfish fillets, boned and cut into 1-inch pieces

2 tablespoon soy sauce

2 tablespoons orange juice

1 tablespoon oil

1 tablespoon catsup

1-tablespoons chopped fresh parsley

1 small garlic clove, chopped

1/2- teaspoon fresh lemon juice

1/4-teaspoon dried oregano, crumbled

1/4-teaspoon freshly ground pepper        

DIRECTIONS:

1.   Arrange swordfish in a single layer in a shallow baking dish.

2.   Combine all remaining ingredients in a small bowl and mix well.

3.   Pour over fish, turning to coat well.

4.   Let stand at room temperature, turning once, 30 minutes.

5.   Preheat broiler or prepare barbecue grill.

6.   Broil or grill fish 4 inches from the heat source for 8 minutes.

7.   Baste with sauce, turn, and continue cooking until fish flakes easily with a fork, about 7-10 minutes.

8.   Serve over rice.

ENJOY DAN:                         SING SONGS & PLANT SEEDS!!

RIFLEMAN'S FRIED CATFISH CUCK CONNORS IN THE RIFLEMAN'S SERIES ENJOY DAN:

RIFLEMAN’S FRIED CATFISH CHUCK CONNORS IN THE RIFLEMAN’S SERIES

                                                                                                  By CHEF DAN:

(From the 1951 Cowboy Cookbook from MR. Lind grad)

Serves 2

INGREDIENTS:

1/2-cup cornmeal

1/2-cup all purpose flour, sifted

1/4-teaspoon salt

1/4-teaspoon pepper

1/8-teaspoon ginger

2 eggs

Catfish fillets

Vegetables oil

DIRECTIONS;

1.   In a bowl mix, cornmeal, flour, salt, pepper and ginger.

In a separate bowl beat the eggs.

2.   Dip the fillets into the egg mixture and then coat both sides with the cornmeal mixture.

3.   In a skillet, fry the coated fish in very hot oil (360 F) until coating turn brown.

4.   Do not overcook.

5.   Makes 2 servings per pound of catfish.

ENJOY DAN:                                       SING SONGS & PLANT SEEDS!!

WYATT EARP'S OK CORAL MEATBALL SOUP ENJOY DAN:

         WYATT EARP’S OK CORRAL MEATBALL SOUP by CHEF DAN:

 (Hugh O’Brian life and legend of Wyatt Earp 1951 Cowboy Cookbook).

Serves 4          

INGREDIENTS:

1 Pound ground beef

2 cups beef stock

1 can condensed tomato soup

1 teaspoon salt

1 can water

 1 tablespoon olive oil

DIRECTIONS:

1.   Combine soup, water, beef stock, and salt.

2.   Allow to boil gently.

3.   Heat olive oil and brown the beef, which has shaped into small meatballs.

4.   Drain and add to soup.

5.   Boil for 1 hour.

ENJOY DAN:                                SING SONG & PLANT SEEDS!!

DAVY CROCKETT'S PORK SCALLIONS WITH DIJON SAUCE ENJOY DAN:

DAVY CROCKETT’S PORK SCALLOPS WITH DIJON SAUCE by CHEF DAN:

(Macy and Fess Parker from the 1951 Cowboy Cookbook from E. Lindgrad)

Make 6 servings:

1 tablespoon vegetable oil

1 tablespoon butter

1-1/4-pounds lean pork scallops

1/2-cup dry white wine, divided

1/2-cup chicken broth

1 cup-heavy cream

1 teaspoon Dijon mustard

Salt and pepper to taste

DIRECTIONS:

1.   Divide the butter and oil into two large, heavy skillets over medium-heat.

2.   Arrange the scallops so they not overlap in the pans.

3.   If crowded they will stream rather than brown.

4.   Cook 1 minute or until browned; transfer to a plate and keep warm.

5.   Discard the fat from the skillets.

6.   Add half the wine and broth to each pan.

7.   Cook over high-heat scarping bits from the bottom.

8.   Add the rest of the wine and broth and boil until reduced

9.   Remove from heat and whisk in cream and mustard.

10.                Pour over pork scallops.

11.                Serve thinly sliced potatoes roasted in olive oil or wild rice.

ENJOY DAN:                                         SING SONGS & PLANT SEEDS!!