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TIN PLATE SPECIAL
Serves 8-10

1-lb. dry pinto beans
6-lb. Beef rump roast
1 T lard or shortening
1 C banana pepper or green pepper strips (I used canned Anaheim chilies, (worked well)
2 med. Onions, sliced
2 C tomato juice
1 8oz. Can Tomato sauce
½ C water
2 T cider vinegar
2 T brown sugar
1 t. Salt
1 t. dry mustard
1 t. thyme

Wash beans; cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water.
Brown roast in hot fat/shortening in large Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 oven for 2 ½ to 3 hours or till beans are tender and meal is done.

GOLD RUSH PORK CHOPS

4 pork chops 1 inch thick min.
2 apples sliced
2 c. apple cider
Flour
Salt, pepper, cinnamon, nutmeg - to taste

Combine flour, salt, pepper, cinnamon, and nutmeg. Roll pork chops in this mixture and brown the chops. When chops are brown, turn down heat, add flour mixture for the gravy, top chops with sliced apples and add the apple cider until the chops are covered.
Simmer until tender, About 1 hour. When down, the chops will be in gravy.

EASY BEAN DISH

To compliment almost any meat dish, I like to use a very easy bean dish .Take 2 cans of pork and beans, 1 can of kidney beans, 1 can of garbanzo beans, 1 can of lima beans or what ever other beans you like, and mix them together after draining the juice off all but the pork and beans. To this, add a mixture of 3/4 c. ketchup, 1 T. of mustard, 1/2 c. brown sugar ,1 T. molasses and 1 T. vinegar. Brown 1/2 chopped onion and little bacon and add to the mixture. Heat this up slowly as you cook your meat.

COWBOY COFFEE

Fill coffee pot with COLD water.
Add one rounded tablespoon of ground coffee for each two cups of water. (Add the coffee directly to the water.)
Bring the water just to a rolling boil. Take off heat.
Add a splash (a couple of tablespoons) of cold water. This is to settle the coffee grounds. Allow the coffee to set for a couple of minutes for the settling to take place.
Pour and enjoy a taste of the old west

CHUCKWAGON BEANS

2 qts. canned kidney beans
1 lb. hot dogs sliced about 1/4" thick
1 large Bermuda onion, diced
1 large green pepper, diced
2 T. butter or margarine
1 c. hickory flavored BBQ sauce

Melt butter in large kettle (preferably cast iron). Saute onions and peppers about just until tender, about 5 minutes. Add hot dog pieces and saute until slightly browned. Add BBQ sauce and stir until hot dogs are well coated and sauce starts to thicken. Add the beans and simmer or medium heat until hot, stirring often.

COWBOY STEW

2 packages of hotdogs
2 cans pork n beans
1 bottle BBQ sauce
1 c. brown sugar

Mix hot dogs, beans, BBQ sauce, and about 1 cup brown sugar in pan; mix and let come to boil. Now either let cook in oven or over grill until the beans are nice and warm and flavors mix; about 15 minutes.

COWBOY STEW

2 packages of hotdogs
2 cans pork n beans
1 bottle BBQ sauce
1 c. brown sugar

Mix hot dogs, beans, BBQ sauce, and about 1 cup brown sugar in pan; mix and let come to boil. Now either let cook in oven or over grill until the beans are nice and warm and flavors mix; about 15 minutes.

Breakfast Hash

Chop up cold potatoes into cubes about a half inch in size. Brown in bacon grease in cast iron frypan. Chop onions and add. Fry until hot. Add leftover meats chopped up. As soon as the whole mess looks ready, break as many eggs as you have mouths to feed. Throw them in and stir until cooked. Then grate some old cheddar over the top and let melt. Serve as hot as possible. (If you love hot peppers, just be sure to add them whenever you like.)

BBQ MOP

l c. vinegar
5 T. Worcestershire sauce
2/3 c. salad oil
3 T. butter
l lemon, sliced
3 crushed cloves
2 T. crushed ginger
2 T. dry mustard

Combine all ingredients in a saucepan and heat until flavors are nicely blended. Use to baste any meat or poultry.

CHUCKWAGON STEW

2 1/2 lbs. beef cubes (5 c.)
2 T. flour
1 T. paprika
1 t. chili powder
2 t. salt
3 T. lard
2 sliced onions
1 clove garlic, minced
1 can (28 oz.) tomatoes
3 T. chili powder
1 T. cinnamon
1 t. ground cloves
1/2 t. dried crushed red peppers
2 c. chopped potatoes
2 c. chopped carrots

Coat beef in a mixture of flour, paprika,1 t. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Serves 6.

NORTHERN STYLE BBQ

2 lbs. chuck chop
1 medium onion diced
1 green pepper, diced
1 c. ketchup
1/4 c. mustard
3 T. sugar

Sweat onions and peppers in frying pan, drain, put aside. brown meat until done, drain, add onion, peppers, ketchup, mustard and sugar. Mix well and simmer on low heat about 15 minutes. Serve over bread or texas toast

Chuckwagon Chowder

1 lb. ground beef browned and drained 1 can pinto beans 1 can whole kernal corn 1 can whole tomatoes 1/4 cup chopped onions 1/4 cup chopped green peppers 1/4 cup chopped celery 1/4 tsp. celery salt 1/4 tsp. onion salt 1/4 tsp. garlic salt 1/4 tsp. chili powder

Mix all ingredients in large crockpot or dutch oven. cook on low heat at least 2 hr., several hrs are better.

Cornbread Salad

2 boxes jiffy cornbread mix, make according to pkg. directions cool and crumble 2 boiled eggs chopped 1 bunch green onions,chopped 8 slices bacon cooked and crumbled 2 chopped tomatoes 1 can whole kernal corn drained 1 cup mayonaise

alternate layers of cornbread and vegetables. Cover with mayo. Chill for several hrs.

SPICY HOTDOGS

Cut up hotdogs into smaller links.
Cook in a pan on stove top or in a slow cooker or over campfire.
Add 1 bottle of mustard
2 bottles of apple butter
Taste and add more mustard if needed.

You can heat it and it eat it fast (just to boiling) then can simmer, allowing second and third helpings.

PIG ON A TATER

Wrap in large piece of aluminum foil:
1 lb.cubed pork
1 c. BBQ sauce (cook’s choice)
1/2 c. sliced onion
1/2 c. beer

Wrap 4 large buttered potatoes in foil separately. Grill until cooked. Cover potatoes with butter, sour cream, shredded cheddar, and BBQ pork with sauce.

TATERS

Slice about 6 medium potatoes fairly thin. Put lard in dutch oven over low fire. Add potatoes. Cook stirring frequently until potatoes start to get transparent, do not brown. Add water to partly cover; add salt and a lot of pepper. Continue to cook over low heat until the water is mostly absorbed and the potatoes have a sauce around them. Serve with ham, sausage or steak. You can have variety by adding a can of tomatoes instead of the water. Another good dish is to cook the potatoes to the water stage and add a can of cream style corn and chopped onions.