</FONT><FONT COLOR="#000000" style="BACKGROUND-COLOR: #ffffff" SIZE=2 FAMILY="SANSSERIF" FACE="Arial" LANG="0">Thank you for all the help on my project. Mr. Moore I would like your article from On the Trail magazine. Our address is 7645 Thunderbird lane Colorado Springs, CO 80919. <BR>
Barney or hardtack I don't have a time period. We would like some of those recipes. We think we are going to make buffalo or deer stew and soutdough biscuits.<BR>
Brown meat in small amount of oil in a large Dutch oven, then add Onion and
cook until golden brown. Add tomato sauce, carrots and seasonings, cover,
COOK 1 HOUR. Add potatoes and 1 cup water, if needed. Cover and cook 1/2
hour. Add mixed vegetables and cook another 1/2 hour. Keep heat very low, so
stew is just simmering, at all times.
From the Original Cowboy Cookbook, by 'Wild Wes' Medley, Published by
Original Western Publications, Cairo, NE 68824, Copyright 1989
RANCHLAND DEER POT ROAST
1/2 Cup Flour
1 Venison Roast - 2 inchest thick
2 Tablespoons Vegetable Oil
1/4 Cup chopped Celery
1 Carrot, chopped
2 Tablespoons chopped Onion
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Cup boiling Water
1 Cup Red Wine (it cooks off, so not to worry) <GGG>
Pound flour into meat. In a large skillet, brown meat in oil. Add vegetables,
salt, pepper and 1/2 cup each of wine and water. Simmer COVERED for 1 hour.
Add remaining liquids and simmer until tender.
SOURDOUGH BREAD
To be done properly, you have to make a 'starter', then when that is ready,
use it to bake your bread or biscuits with.....
SOURDOUGH STARTER
1 quart lukewarm Water
1 pkg. dry Yeast
2 Teaspoon Sugar
4 cup All-Pupose Flour
Put water in crock; add yeast and sugar to soften. Stir in flour. Cover with
a clean cloth. Let rise until mixture is light and slightly aged, about 2
days. Mixture will thin as it stands; add flour as needed. As you use the
sourdough from the crock, replace it with equal amounts of flour and water to
keep a full batch of 'starter' going.
BLUE RIBBON SOURDOUGH BREAD
(Makes 2 large loaves)
2 cups Sourdough Starter
2 cups lukewarm Water (potato, rice or macoroni water if possible)
1/3 to 1/2 cup Sugar
1 tablespoon Salt
3 tablespoons Salad Oil or Butter (Butter is best)
1 Pkg Yeast
7 to 9 cups Flour
Begin the night before by mixing the 'starter' with 2 cups each of flour and
water. Mix well, cover and let sit in a warm place overnight. This is the new
'starter' you use for the recipe.
In the morning take 2 cups from the mixture and pour the remaining sourdough
into your 'starter' crock and refrigerate.
Mix the starter with the water, sugar, salt and oil. Add yeast. Add flour to
make a medium soft but not sticky dough. Knead well, until smooth and elastic
(6-8 minutes).
Place in a lightly greased bowl, turning once to grease surface of dough.
Cover, let double in size (about 1 hour) in a warm place.
Punch down and let rise again (this 2nd rise can be skipped to save time).
Punch down, knead it lightly and cut into 2 equal pieces.
To bake in a 12 inch Dutch, form each piece into a round loaf, place in a
lightly greased oven, slice the top several times and allow to raise again.
Pre-heat the lid and bake with heat from top and bottom for 15-20 minutes,
remove half of bottom heat and continue baking 20-30 minutes or until browned
and done. Cool on wire rack. ENJOY.
Good luck with your project, and let us know how it comes out. Barney
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<HTML><FONT FACE=arial,helvetica><FONT COLOR="#000080" SIZE=2 FAMILY="SCRIPT" FACE="Comic Sans MS" LANG="0"><B>Caleb, From the Buffalo Cookbook, Published by the National Buffalo Association, POB 580, Ft. Pierre, SD, 57532, (605) 223-2829, Printed by State Publishing, Pierre, SD 57501, Copyright 1989<BR>
<BR>
Here's a couple of recipes I've tried myself, and I had to use a large stick to keep interlopers away from the Dutch......<BR>
<BR>
PLAIN BUFFALO STEW<BR>
2 Lb. Cubed Buffalo Meat<BR>
1 Onion, finely chopped (1 cup)<BR>
3 Medium Potatoes, peeled and sliced (2-3 cups)<BR>
Brown meat in small amount of oil in a large Dutch oven, then add Onion and cook until golden brown. Add tomato sauce, carrots and seasonings, cover, COOK 1 HOUR. Add potatoes and 1 cup water, if needed. Cover and cook 1/2 hour. Add mixed vegetables and cook another 1/2 hour. Keep heat very low, so stew is just simmering, at all times.<BR>
<BR>
From the Original Cowboy Cookbook, by 'Wild Wes' Medley, Published by Original Western Publications, Cairo, NE 68824, Copyright 1989<BR>
<BR>
RANCHLAND DEER POT ROAST<BR>
1/2 Cup Flour<BR>
1 Venison Roast - 2 inchest thick<BR>
2 Tablespoons Vegetable Oil<BR>
1/4 Cup chopped Celery<BR>
1 Carrot, chopped<BR>
2 Tablespoons chopped Onion<BR>
1/2 Teaspoon Salt<BR>
1/4 Teaspoon Pepper<BR>
1 Cup boiling Water<BR>
1 Cup Red Wine (it cooks off, so not to worry) <GGG><BR>
<BR>
Pound flour into meat. In a large skillet, brown meat in oil. Add vegetables, salt, pepper and 1/2 cup each of wine and water. Simmer COVERED for 1 hour. Add remaining liquids and simmer until tender.<BR>
<BR>
<BR>
SOURDOUGH BREAD<BR>
<BR>
To be done properly, you have to make a 'starter', then when that is ready, use it to bake your bread or biscuits with.....<BR>
<BR>
SOURDOUGH STARTER<BR>
1 quart lukewarm Water<BR>
1 pkg. dry Yeast<BR>
2 Teaspoon Sugar<BR>
4 cup All-Pupose Flour<BR>
<BR>
Put water in crock; add yeast and sugar to soften. Stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged, about 2 days. Mixture will thin as it stands; add flour as needed. As you use the sourdough from the crock, replace it with equal amounts of flour and water to keep a full batch of 'starter' going.<BR>
<BR>
BLUE RIBBON SOURDOUGH BREAD<BR>
(Makes 2 large loaves)<BR>
2 cups Sourdough Starter<BR>
2 cups lukewarm Water (potato, rice or macoroni water if possible)<BR>
1/3 to 1/2 cup Sugar<BR>
1 tablespoon Salt<BR>
3 tablespoons Salad Oil or Butter (Butter is best)<BR>
1 Pkg Yeast<BR>
7 to 9 cups Flour<BR>
<BR>
Begin the night before by mixing the 'starter' with 2 cups each of flour and water. Mix well, cover and let sit in a warm place overnight. This is the new 'starter' you use for the recipe. <BR>
<BR>
In the morning take 2 cups from the mixture and pour the remaining sourdough into your 'starter' crock and refrigerate.<BR>
<BR>
Mix the starter with the water, sugar, salt and oil. Add yeast. Add flour to make a medium soft but not sticky dough. Knead well, until smooth and elastic (6-8 minutes).<BR>
<BR>
Place in a lightly greased bowl, turning once to grease surface of dough. Cover, let double in size (about 1 hour) in a warm place.<BR>
<BR>
Punch down and let rise again (this 2nd rise can be skipped to save time). Punch down, knead it lightly and cut into 2 equal pieces.<BR>
<BR>
To bake in a 12 inch Dutch, form each piece into a round loaf, place in a lightly greased oven, slice the top several times and allow to raise again.<BR>
<BR>
Pre-heat the lid and bake with heat from top and bottom for 15-20 minutes, remove half of bottom heat and continue baking 20-30 minutes or until browned and done. Cool on wire rack. ENJOY. <BR>
<BR>
Good luck with your project, and let us know how it comes out. Barney<BR>
<BR>
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Date: Tue, 5 Nov 2002 10:45:06 -0600
From: "Bill Dendy" <bill@southcrest.com>
Subject: RE: MtMan-List: Caywood Fusil For Sale
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French Type "D" for sale. $1,100.00 plus shipping. It comes with a 24 ga.
smooth bore barrel and a .58 cal. rifled barrel. That's right, two barrels.
The gun has never been fired with either barrel.
I bought the gun in 1997 but have used my double barrel flintlock for
hunting and never got around to developing a load or sighting it in.
The stock is factory finished and sealed and the barrels were blued from
Caywood's kit. The gun also includes Caywood's optional sling set-up.
You may contact me off-list at bill@southcrest.com for photos and to answer
any questions.
YMOS
Bill Dendy
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