Chuckwagon Biscuits

Lauren Hitchner – Hitchner Quarter Horses, Longview, Alberta

Lauren’s mother, who was born in eastern Colorado in 1902, swears this recipe was popular on the wagon trains and with many chuckwagon cooks. The biscuits are tender and moist when fresh, yet durable enough to travel in saddle bags.


1 package active dry yeast
2-1/2 tbsp warm water
3-1/4 cups unsifted all-purpose flour
2-1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp sugar
½ tsp salt
½ cup shortening
1 cup buttermilk
melted butter

~ Dissolve yeast in warm water and set aside. Sift flour, baking powder, baking soda, sugar and salt. Cut in shortening. Add buttermilk to yeast mixture. Combine yeast and flour mixtures, kneading slightly.

~ Roll out to ½ inch thickness and cut with a 2-1/4 inch biscuit cutter. Place on a greased baking sheet and brush lightly with melted butter. Let rise 30 minutes. Bake in 350° oven for 25 to 30 minutes.

Western Hash

Bill and Patricia Dunn Mosquito Creek Ranch, Cayley, Alberta

Every rancher needs at least a hundred recipes that use ground beef.  Here’s another one!


SERVES 4 to 6

1 to 1-12 lbs ground beef
1 medium onion, chopped
1 28 oz can tomatoes
1/2 cup celery or green pepper, chopped
½ cup raw rice
salt, pepper, oregano, basil to taste
1 14 oz can kernel corn, drained (optional)
1 14 oz can mushrooms, drained (optional)
Cheddar or processed cheese (optional)

Brown the beef. Add onions, tomatoes, celery or green pepper, rice and seasonings. Simmer 20 minutes, or until rice is tender. Add corn and mushrooms, if desired, and adjust seasonings. This is good served right out of a frying pan or piled into a casserole dish and topped with Cheddar or processed cheese.

Brunch Pie

By Rob and Marie Tanner, Publishers
Canadian Cowboy Country Magazine

Serves 6

  • 3 tbsp butter or margarine
  • 2 cups frozen hash brown potatoes
  • ½ tsp celery salt
  • ¾ cup fresh mushrooms, sliced
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • 5 eggs
  • ½ cup milk
  • pinch pepper
  • 1 cup tex mex or shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled

Spray a 9″ pie plate or quiche dish well with Pam or grease dish.

In a frying pan melt butter. Sauté potatoes until brown and crusty, about 5 minutes. Sprinkle with celery salt and mix well. Spread evenly into the pie plate or quiche dish. Top with mushrooms, onion and green pepper.

Whisk together eggs, milk and pepper. Pour into the pan and bake at 325°F for 30 minutes or until set.

Remove and sprinkle with cheese and bacon and serve.

“Oklahoma Sunrise” Breakfast Casserole

By Doug Sauter

  • 16 slices of bread, crusts removed
  • slices of back bacon or ham (desired amount)
  • cheddar cheese, shredded (desired amount)
  • 6 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dry mustard
  • 1/4 cup onion, minced
  • 1/4 cup green pepper, chopped
  • 1 to 2 tsp Worcestershire sauce
  • 3 cups milk
  • dash of Tabasco sauce
  • 1/4 lb butter
  • cornflakes, crushed (desired amount)

In a buttered 9″ x 13″ glass baking dish, put 8 slices of bread, covering dish entirely. Cover bread with ham, then shredded cheese, then remaining bread. Beat eggs with the next 8 ingredients. Pour over bread, cover and let stand in refrigerator overnight. In the morning, melt butter and pour over top. Sprinkle with cereal. Bake at 350°F, uncovered, for 1 hour. Let sit for 10 minutes before serving. Serve with fresh fruit, and cinnamon rolls.