Ranchlands
Cowboy Cooking Recipes
 This past spring, Western Horseman held a cowboy cooking recipe contest. The grand-prize winner, Bob Heavirland, of North Branch, Minnesota, received a prize package that included tickets to the Western Heritage Classic in Abilene, Texas, an autographed cookbook and spice mix from Tom Perini, and an assortment of Western Horseman products.
Recipes by Robert Heavirland - Photograph by Jennifer Denison
This past spring, Western Horseman held a cowboy cooking recipe contest. The grand-prize winner, Bob Heavirland, of North Branch, Minnesota, received a prize package that included tickets to the Western Heritage Classic in Abilene, Texas, an autographed cookbook and spice mix from Tom Perini, and an assortment of Western Horseman products. Heavirland grew up on a farm in rural South Dakota, where horses and livestock were part of his daily life. He’d never heard of chuckwagons or chuckwagon cooking until his wife, Vicki bought him his first Dutch oven and his father gave him a catalog from Hanson Wheel and Wagon Shop. Since then, he’s started competing in chuckwagon cookoffs in Minnesota, South Dakota and Texas, where he’s placed frequently. He’s also restoring a John Deere wagon from the early 1900s. Here are a few recipes Heavirland prepares on his Flying Star Ranch wagon.
Sourdough Carrot Cake
This recipe originally came from Stella Hughes. Heavirland has prepared it on his chuckwagon in Minnesota, South Dakota and Wisconsin and never has any left. 2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups shredded carrots
1 cup cooking oil
1 cup sourdough
4 eggs
In a large bowl, sir together the dry ingredients. Add carrots, oil, sourdough and eggs. Mix until moistened, and then sir hard for two minutes. Pour mixture into a 12-inch Dutch oven or use a 12-inch pan liner in a 14-inch oven. Adjust coals for 350 degrees and pull off bottom heat after 45 minutes. Top with cream-cheese frosting.
Herb Potatoes
Heavirland has used this recipe in chuckwagon cookoffs in South Dakota and Texas, placing nearly every time. The secret ingredient is Mrs. Dash, which is an allowable ingredient in most cookoffs.
1/3 pound salt pork or bacon
Carrots, washed and cut into half-inch pieces
1/2 cup olive oil
Fennel
Salt and pepper
Mrs. Dash
1/2 cup onion, chopped
Corn, green beans and peppers (optional)
Measure ingredients and select a Dutch oven to suit the number of people you’re serving. I use two 14-inch ovens to feed 40 people. Put heat under the oven and add oil. Stir in salt pork, and then layer onions, potatoes and carrots, seasoning with each layer. Stir to coat all with oil, adding more if necessary. Bake at 350 degrees for 30 minutes, add salt and stir. Bake another 30 minutes or until vegetables are tender.
Sourdough Biscuits
This is a recipe that Heavirland borrowed and modified from Connie Chesnel. He’s made it for roundups, wagon trains, Century Ranch doings and family get-togethers, and everyone always want more of the biscuits.
2 tablespoons baking powder
2 teaspoons salt
4 tablespoons sugar
1/2 cup shortening
3 teaspoons soda
3 cups sourdough starter
2 tablespoons melted butter to brush on top
Mix dry ingredients in bowl, and cut in shortening. Stir in sourdough starter to moisten. Turnout on well-floured chuckbox table and roll around to coat. Do no kneed. Pat out to three-quarters inch and cut with biscuit cutter. Lightly brush oil on bottom of a 14-inch, preheated oven and place biscuits about a half-inch apart. Add lots of heat on top and little on the bottom. Cook at 375 to 400 degrees for 15 to 20 minutes. Brush with melted butter before and after baking.
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