This is a new page we are starting so we can post some recipes for you to try.  Not only will we have some of ours but we will post recipes from our friends as well and others that we come across that look good.  So try them out and let us know how it went.  If you have something you would like us to put up, send us an email thru the contact us page and we will get 'er done.


This may not be chuck wagon style of fare, but this recipe is to die for. It takes a little planning and a little time, but very easy and can be done while you are fixing the rest of your supper.  Red wine poached pears:

1 bottle of your favorite, more cost effective dry red wine
1/2 cup sugar
1/2 cup orange juice. We have also used, apple juice.
1 cinnamon stick or 1 teaspoon loose
1 teaspoon whole cloves
4 pears of your choice but we like the Anjou's. These are peeled right before you put into the sauce.
Heat together the wine, sugar, orange juice, cinnamon and cloves in a saucepan over medium heat until sugar has dissolved. Make sure the pan is big enough for the pears to go into.
Add the pears, bring to a boil. Reduce the heat to low, put on the lid and let simmer until pears are tender but not mushy, about 1 1/2 hours.  Turn the pears occasionally to fully coat with
the sauce. Keep the pears warm until ready to serve.

Now take some chopped walnuts, add a little butter to a small skillet and roast over medium heat until slightly roasted. We have also used sliced almonds. Set aside.

Here is the best part. This is one of the most delicious creams we have come across.
1/4 cup vanilla yogurt
1/4 cup sour cream
1 Tablespoon brown sugar
Whisk this all together, you can double the batch also if you like more cream, and who doesn't.

The assembly is up to you, you can leave the pears whole or you can slice in half and gently remove the seeded middle. Then drizzle or daub the cream over the pear, then sprinkle the
roasted walnuts over all.
You now have a very lovely and very flavorful and very very eye pleasing dessert for your guests to enjoy.  Trust us when we say that you will be using this over and over.  And your kitchen will be filled with the most lovely aroma ever.  We keep the left over sauce and put it back on the stove the next day and let it fill the air all over again.  Enjoy.

Are you buying store bought alfredo sauce, well you need to stop doing that.  This recipe is so easy to make and is so much better.

Melt 1/2 stick of butter in a suace pan over medium heat.
Add 1 cup of heavy cream, stir and simmer for 5 minutes.
Add 1 1/2 cup grated parmesan cheese and stir until melted.

Thats all there is to it.  We like to add other things occasionaly to spice things up, crushed red pepper flakes, garlic, capers, parsley or you can add what ever you like.  Go ahead and tell your guests that you made it from scratch, they will think you went to a lot of work for them and they will love the flavor.  Enjoy and let us know how you liked it.



Working on some new recipes and came up with a very nice way to change up some grilled vegetables.  Here is a marinade sauce for you to try, kinda spicy, kinda tangy and kinda sweet and kinda really good. 

Western Range Marinaded and Grilled Vegetable Kabobs:

1/4 cup El Pato sauce or El Pato jalapeno sauce
1/3 cup balsamic vinegar
1/4 cup minced onion
2 Tablespoons minced garlic
1 cup olive oil
1 teaspoon fresh or dried thyme
2 teaspoons fresh or dried basil
1/2 teaspoon salt and pepper each
This is the marinade sauce.  Prep and wash your veggies then cut them into large chunks.  For ours we used, corn on the cob, red bell pepper, red onion, zucchini, crookneck squash. If you have lots of veggies, double the recipe.  Place the veggies in a bowl, pour marinade over, let soak for 3 to 5 hours, stirring often to coat all evenly.

This is the basting sauce.  This is a homemade version of a sweet and spicy wing sauce.  If you have a favorite, use it here:

1/4 cup honey
1/4 cup El Pato sauce
1/4 cup Cholula sauce

After the veggies are marinaded and ready for the grill, put the chunks on skewers.  Save the left over marinade.  Have your grill or coals med to med hi heat, place the veggies on the grill, turning often and basting with the marinade.  When they are 3/4 done, start basting with the wing sauce until they are grilled to your liking, apx 30 minutes.
We had these with ribeye steaks for our 4th of July BBQ.  Let us know if you liked them.  Enjoy.

Choose fresh veggies of your choice Marinate and stir for 3 - 5 hours Put the marinaded pieces on skewers, use bigger chunks for the ends Put them over med to med hi heat. Baste with left over marinade and turn often.
If you like your steak med, rare the veggies will take twice as long to grill Ready for the table.


Here is a dirty rice recipe that is seafood free.  Vicki does not like seafood so came up with this combination.  It is very good, very quick and easy to fix and has a lot of color and very good presentation at the table to go along with any entree you want to serve it with.  It only has 6 ingredients.


3 cups cooked rice
2 cups diced bell peppers,  reds, yellows and orange
1 cup diced green onions
2 Tablespoons butter
1 cup chicken broth
1/2 cup diced tomatoes, romas work good
Apx 1 teaspoon each of lawrys season salt, black pepper, garlic powder, or to taste

Melt the butter in a large frying pan.  Add the peppers and simmer for 5 minutes
Add the green onions and 1/4 cup of the chicken broth and simmer for 5 minutes
Add the cooked rice, spices and the rest of the chicken broth, stir well and simmer until liquid is gone
Add the tomatoes, cover and let sit for 5 minutes

Good luck and let us know how it came out.  


Here is the sourdough starter that we use.  There are as many variations as there are camp cooks, but this one has worked well for us and is easy to maintain. If you don't like keeping it stirred up on a regular basis, catch you a frog and keep him in the keg and he will do the job for ya.  This starter came from Richard Bolt.  He spent over 40 years cooking out of a chuck wagon and on ranches in the Texas area. 

Sourdough does not like metal, it likes ceramic, plastic or glass.  Anything other then these materials will give the mixture bad tastes and you do not want that.  Always use a wooden spoon to do your stirring and mixing.  Never use soap to clean your crock or wooden spoon.  Just rinse under hot water to clean.  We use ceramic crocks, they work the best, are easy to find and durable. 

To get your sourdough starting:

1 package dry yeast dissolved in the water
2 cups flour
2 cups warmish water
2 tablespoons sugar
1 small potato, peeled and quartered

Dissolve the yeast in the water and add to your crock
Add the flour and sugar and mix well
Add the potato and mix slightly, this is food for the mixture, replace as they dissolve
Cover with a loose fitting lid or a dish rag
Let this mixture sit overnight
Every 24 hours pour out 1 cup of the mixture then add back 1 cup flour and 1 cup of water and 3 teaspoons of sugar and stir in.
Do this for 5 to 7 days
You will see your starter start to bubble and turn an amber or cream color, then it is ready to use.
Make sure you stir your starter before you pour out the 1 cup worth.

After this initial process all you need to do is keep it stirred often and keep the starter fed every couple days.  I like to feed mine every evening, that way it is ready the next day if I want to use it for breakfast or whatever.  Some people keep them in the fridge, this is good if you do not use it very often, it will keep longer.  Just make sure you take it out the day before and stir it good so it is ready to use.  I keep mine on the counter, it keeps fine, we use it a lot and it reminds me to keep it stirred cause my frog went south for the winter and didn't come back.

We have a very good friend from Wickenburg Arizona, Dave Lookingbill.  Dave is not only a good friend and fellow caterer but he is a master wood craftsmen as well.  He makes museum quality custom furniture under his company Dos Perros.  Dave was kind enough to share some of his secret recipes with us for you to try at home.  So get a cold one and get started.  When you are finished, let us know how it went and then have another cold one for us.


3 lbs. pork shoulder in 1/2 inch cubes
12 Aneheim chiles roasted, peeled and chopped

3 or 4 medium sweet onions chopped
3 cloves of garlic chopped
1 to 2 lbs. broiled and chopped tomatillos
1 can or bottle Mexican beer
3 Tablespoons chicken boullion paste
2 Tablespoons whole cumin
Kosher salt to taste

In a good size Dutch oven, brown pork chunks in oil, do small batches, don't crowd.  While you are doing this, peel tomatillos and place in a baking dish, place under broiler and broil until black spots appear.  Then turn and do other side till blackened then set aside.  After all the meat is browned, remove from pan and add onions and garlic, salt onions with kosher salt and cook until carmelized.  Add beer and return the meat, chopped green chiles and chopped tomatillos, including liquid to pan.  Cover and simmer for at least 2 hours, stirring occaisionally.

In a small skillet, toast cumin until aromatic.  Grind and add to the chile to taste.  Dissolve chicken boullion in water and add till desired saltiness.  Blend water, flour and add to chili until desired thickness.  Some cooks don't thicken the chili at all and they rely on the tomatillos to add enough body.  I like it a little thicker than that so I add the flour mixture.

Here is Dave's version of chile cornbread to go with the chile verde.

2 cans green chiles
3 eggs
2 1/2 cups milk
2 packages (5oz) Jiffy corn muffin mix
1 1/2 cups grated cheddar cheese
1 can cream style corn
1 large onion grated
1/4 cup oil
1 teaspoon baking powder

Beat eggs in large bowl.  Blend in milk.  Stir in muffin mix, cheese, corn, onion, oil and baking powder until smooth.  Stir in chiles.  Pour into greased 13x9x2 inch baking pan.  Bake at 400 degrees for 40 minutes or untill golden.  Cool slightly, cut into squares and serve.

Send us your results and feedback and we will pass them on to Dave.  Oh yea, have another cold one at this time and relax as needed after another wonderful meal.

Send us your recipes and if they look good we will post them here for all to try.

Here is our version of a great classic dessert, Key Lime Pie.  We normally use fresh limes for the juice but bottled works fine to.  Serve this up with some homemade whipcream.  Its as good as it looks.

Graham craker crust:

1 1 / 2 cups graham craker crumbs
2 Tablespoons sugar

1 / 2 teaspoon ground cinnamon
5 Tablespoons melted butter

Combine all dry ingredients
Add melted butter and mix with a fork
Press into a 9 inch pie pan and up the sides, make thickness even all over
Bake at 325 for 10 minutes

Pie filling:

7 large egg yolks
2 teaspoons finely grated key lime zest or the pulp, which ever you prefer
2 cans sweetened condensed milk
1 cup fresh lime juice, strained

Whisk together the egg yolks and the zest or pulp
Add the condensed milk and whisk together well
Add the lime juice and whisk together well
Pour the filling into the graham craker crust
Put a little lime zest on top

Bake at 350 until the filling is firm in the center, about 20 - 25 minutes
Transfer to a wire rack and let cool completly
Refrigerate until cold and firm, about 2 - 3 hours
Let stand at room temp about 20 minutes before serving
Top with fresh whipped cream per each piece

The prep time for this is probably only 15 - 20 minutes and worth every minute, it is really good.  Enjoy and let us know how it was and how many pieces you ate at one sitting!  Licking the beaters after making the whipped cream will make you feel young again too.

Well, here we are in Arizona for the winter.  Getting settled into things here.  Its always a little different then being at your own place.  We have been busy visiting old friends and making some new ones.  Catching up with the kids and grandkids and visiting with our parents.  One of the things we like to do most is go out in the desert and make a day camp so we can try out some new recipes.  Staying indoors on cold and rainy days is ok but nothing beats being out in nature and doing the things you love, like eatin'!  So here are some pics of us in our new Arizona test kitchen, sure beats the ones on TV for sure.  We tried out a new recipe and the results were as we say here, pretty yummy.  This one takes a secret ingredient and it may take a little work on your part, but for sure your effort will be well rewarded.  When I was growing up, both of my Grandmothers made Chokecherry jelly.  It was something that was done every fall after the first frost and with their home made bread, some butter and that jelly, well, heaven was pretty close by.  So after moving to Wyoming, one of the first things I did was hunt out some chokecherry bushes to raid.  You should wait until after the first frost to pick them because they are sweeter then.  Then Vicki and I spend a day making jelly and syrup.  Some fresh Chokecherry syrup on home made sourddough pancakes sure starts your day out right.  If you don't have Chokecherry syrup, just use your favorite syrup or jelly, blackberry, raspberry, blueberry, I'll bet it will be just as good.  We call this upside down apple, chokecherry cobbler.  Its easy to make and will make you the blue ribbon winner at super time, or lunch, or maybe even for breakfast with a cup of coffee.  Enjoy.

Vicki watching over one of our new creations Enjoying cooking outside in the Arizona winter It smells good, I better check on it Honey, go get the spoons!
That would make Julia Childs proud, and hungry!

1 pound (16 oz can) canned apple
1 cup flour
1 cup milk
1/2 cup sugar
1/4 cup butter
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup Chokecherry syrup or jelly or your favorite fruit syrup or jelly

Melt the butter in a 10 inch dutch oven or a 8 x 8 baking dish depending if you are cooking outdoors or inside
Whisk together the flour, sugar, baking powder, salt
Stir in the milk
Pour batter over melted butter
Arrange the fruit over the batter then sprinkle with the cinnamon

If you are baking inside, bake at 350 for approximately 25 minutes
Add the syrup of jelly the last 5 minutes of baking, drizzle the fruit all over and return to oven and bake until done, apx 5 more minutes or when a smooth knife comes out clean.

If you are baking outdoors, put a 1/2 shovel of hot coals under your dutch oven, set oven on top level, then put a whole shovel of hot coals on the lid.  After you have baked for 15 minutes, turn your oven and lid seperatly so the heat is distributed evenly, about 90 degress.  Do the same after the next 10 minutes.  This cobbler will take apx 45 to 50 minutes outside.  So after the first 30 minutes, open the lid to check it out and you can put your fruity syrup on then.  Heat management is the key to dutch oven cooking, slower with less heat is better then fast with lots of heat cause food burns quicker then you think, so be patient and just keep even heat and turn the oven often.  Everything else is the same, once it starts to brown up, check it with a knife. 

After you have had your second or third helping, let us know how yours turned out.