Chuckwagon Biscuits

Lauren Hitchner – Hitchner Quarter Horses, Longview, Alberta

Lauren’s mother, who was born in eastern Colorado in 1902, swears this recipe was popular on the wagon trains and with many chuckwagon cooks. The biscuits are tender and moist when fresh, yet durable enough to travel in saddle bags.


1 package active dry yeast
2-1/2 tbsp warm water
3-1/4 cups unsifted all-purpose flour
2-1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp sugar
½ tsp salt
½ cup shortening
1 cup buttermilk
melted butter

~ Dissolve yeast in warm water and set aside. Sift flour, baking powder, baking soda, sugar and salt. Cut in shortening. Add buttermilk to yeast mixture. Combine yeast and flour mixtures, kneading slightly.

~ Roll out to ½ inch thickness and cut with a 2-1/4 inch biscuit cutter. Place on a greased baking sheet and brush lightly with melted butter. Let rise 30 minutes. Bake in 350° oven for 25 to 30 minutes.

Western Hash

Bill and Patricia Dunn Mosquito Creek Ranch, Cayley, Alberta

Every rancher needs at least a hundred recipes that use ground beef.  Here’s another one!


SERVES 4 to 6

1 to 1-12 lbs ground beef
1 medium onion, chopped
1 28 oz can tomatoes
1/2 cup celery or green pepper, chopped
½ cup raw rice
salt, pepper, oregano, basil to taste
1 14 oz can kernel corn, drained (optional)
1 14 oz can mushrooms, drained (optional)
Cheddar or processed cheese (optional)

Brown the beef. Add onions, tomatoes, celery or green pepper, rice and seasonings. Simmer 20 minutes, or until rice is tender. Add corn and mushrooms, if desired, and adjust seasonings. This is good served right out of a frying pan or piled into a casserole dish and topped with Cheddar or processed cheese.

Scratch-My-Back Cookies

Bill and Pearl Collins – Leecoll Stables, Calgary, Alberta These cookies were Pearl’s Grandmother Harrington’s favorite. MAKES 2 DOZEN COOKIES

3/4cup butter
1 cup brown sugar
1 egg
1-1/4 cups flour
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1 cup rolled oats
1 cup coconut

~ Mix butter, sugar and egg. Add remaining ingredients.  Drop by teaspoonfuls onto cookie sheet and bake at 350F for 10 to 15 minutes.

Deep Dish Chicken Pot Pie

By Don and Ingrid Brestler

Serves 4 to 6 

Spice Crust

  • 3 cups all purpose flour
  • 2 tbsp instant minced onion powder
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp pepper
  • ¼ tsp oregano
  • ¼ tsp basil
  • ½ cup butter or margarine (I can’t believe it’s not butter)
  • ½ cup shortening
  • 1 egg, slightly beaten
  • 6 to 8 tbsp ice water
  • 1 tbsp milk

Mix dry ingredients, cut in butter and shortening till crumbly. With a fork mix in water mixture till moistened and divide dough in half wrap in wax paper and refrigerate while preparing filling.


  • 2?½ cups cut up leftover chicken or turkey
  • ¼ tsp salt
  • ¼ tsp poultry seasoning
  • 2 cups frozen mixed vegetables
  • ½ cup onions, cut up
  • 2 medium potatoes, cubed

Stir fry chicken, onions, potatoes with a bit of oil until translucent in skillet and add frozen vegetables, cook for 3 to 5 minutes, set aside and add sauce (below).


  • 3 tbsp butter or margarine
  • 3 tbsp all purpose flour
  • 1 cup half and half cream
  • ¾ to 1 cup chicken broth
  • salt and pepper to taste

Cook butter and flour until bubbly, stir in half and half and chicken broth to thicken. Stir sauce into filling and set aside.

Roll ½ of the dough into a rectangle (1?8″) and fit into 11″ x 9″ pan and trim pastry. Add filling. Roll out the dough for the top cover, slit, and brush with 1 egg and 1 tbsp of milk (beaten) for a golden brown crust.

Bake at 375?F for 35 to 45 minutes or until crust is golden brown. Let stand 5 minutes. Cut into squares.

Hint: Use the same spiced crust for meat pies.

Harvest Veggies

By Fred McDiarmid

This has become a family favourite at Christmas and Thanksgiving. Serves 6

  • 1 large turnip
  • 3 large carrots
  • 1 large yam
  • 3 tbsp milk
  • 3 tbsp melted butter
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 12 extra large pecan halves

Pare and cut turnips, carrots and yam into 1″ cubes. In a 3 to 4 quart pan, bring 2″ to 3″ of water to a boil over high heat.

Add vegetables, cover and cook until very tender when pierced (about 25 minutes) drain. Mash vegetables with a potato masher or beat with an electric mixer until smooth (you should have 3 to 3 1/2 cups).

Continue to beat while adding milk, butter, salt and paprika. Spoon into a 1 to 11/2 quart shallow casserole. Over low heat, melt butter and stir in brown sugar.

Continue cooking until bubbly. Pour over puree; garnish with pecan halves. Bake, uncovered at 350°F for 30 to 45 minutes or until hot throughout.