Here's some western-flavored recipes in celebration of the WCYF
Cooking on the
Leigh Pless

If you haven't been out to the fairgrounds this week you are missing a good time. There is something for everyone to enjoy, so pull on your boots and jeans and get out there to support the youth of Wharton County!

Ranch House

Lemonade

1 1/4 C. granulated sugar 1/2 C. boiling water 4 1/2 C. cold water

1 1/2 C. fresh lemon juice

Combine sugar and boiling water, stirring until sugar dissolves. Add cold water and lemon juice. Mix well. Chill and serve over ice. Garnish with lemon slices, if desired.

Cowboy Corn

Relish

10 ozs. frozen corn, thawed 1/4 C. diced red onion 1/2 small green bell pepper,

diced 1 jalapeno pepper, seeds and pulp discarded, diced

1 (2 ozs.) jar diced pimentos 3 Tblsp. light molasses 4 Tblsp. cider vinegar

1/2 tsp. dry mustard

Combine all ingredients and refrigerate at least 3 hours. Keeps about 5 days.

Cowboy Salad

4 tomatoes, diced 1 can diced green chiles 1 onion, diced

Salt and garlic powder

Combine vegetables in a bowl. Add garlic and salt to taste. Great with tacos.

Chuck Wagon Chicken Fried Steak

1 lb. cubed or tenderized round steak Black pepper 1 egg 2 Tblsp. water 1 C. all-purpose flour 1 C. vegetable oil

Salt

Divide cubed round steak into 4 serving size pieces. Sprinkle with black pepper. With a fork, lightly mix eggs and water. Dip each steak portion into flour, then in egg mixture and again in flour. Heat oil in a frying pan to 350 degrees.

Fry until golden brown. Turn and fry on other side until done. Drain on absorbent paper. Sprinkle with salt. This also works great with tenderized venison.

Texas Cowgirl

Beans

2 lbs. pinto beans 2 lbs. ham hocks 2 onions, chopped 4 Tblsp. granulated sugar 2 green chiles, chopped

1 small can tomato paste

Wash and soak beans overnight. Place beans in Dutch oven. Cover with water. Add remaining ingredients and simmer until tender. Add salt to taste and water as needed.

Cowboy Spuds

1 lb. hamburger 1 small onion 1 can cream of chicken soup 1 Pkg. brown gravy mix 1 C. water Brown hamburger and onion.

Add soup, gravy mix and water and cook just until heated

through. Serve over baked potatoes. Add additional toppings of butter, sour cream, bacon bits, diced green peppers, diced tomatoes, sliced green onions, grated cheese, etc.

Cowboy Cream of

Jalapeno Soup

1 1/2 Tblsp. unsalted butter 5 jalapeno peppers, stemmed and seeded 3/4 C. finely chopped red onion (about 1/2 large onion) 3 cloves garlic, minced 1 avocado, peeled and diced 2 C. diced tomatoes (about two large tomatoes) 8 C. heavy cream 1 bunch cilantro,

stemmed and chopped salt to taste Freshly ground pepper

to taste

Mince the jalapenos and set aside. In a large, heavy saucepan, heat the butter over medium heat. Add the jalapenos, onions and garlic and sauté, stirring, until the vegetables are soft. Remove the pan from the heat and stir in the avocados, tomatoes and cream. Lower the temperature and return the pan to the heat, watching and stirring so the cream does not separate. Bring the soup slowly back to a simmer and cook for about 30 minutes to reduce by one third and to blend flavors. Be sure to stir the soup occasionally to prevent sticking or scorching. Season with salt and pepper. Just before serving stir the chopped cilantro leaves into the soup, reserving some for garnish. Ladle soup into bowls and garnish with remaining cilantro.

Chuck Wagon

Peach Cobbler

Cobbler Crust: 5 C. all-purpose flour 1 tsp. baking powder 1 C. shortening

1 C. cold water

Mix dry ingredients and add shortening. Cut in with a fork. Mixture should look like coarse meal. Add cold water gradually to make a ball. Divide into 2 balls, top and bottom. Roll out one and line a 14-inch pan or 14-inch Dutch oven. Roll out remainder and save for the top.

Cobbler: 1 C. granulated sugar 6 C. peaches, drained and juice reserved 1 C. butter, melted 1 C. brown sugar 1 tsp. cinnamon 1/2 C. half-and-half 1 C. juice from drained

peaches 1/2 C. Black Jack Daniels

Melt butter in saucepan. Add peaches, brown sugar, cinnamon, sugar and halfand half. Mix well. Line pan or Dutch oven with crust. Pour in fruit mixture. Cover top with remaining crust, cutting slits in the top. Bake for 45 to 50 minutes at 350 degrees. Moisten top with water before baking and sprinkle sugar on top for crispy finish.