Just like his modern counter-point the ranch cook had to go into town to get many of his supplies. If he was cooking at the main ranch the majority of his ingredients were "home grown." Every ranch had a good kitchen garden, chickens for both eggs and meat, so with a milch cow, butcher hogs and cattle main course supplies were at hand. But just like today's modern home, the cook had to jump in his wagon and go get things like flour, yeast, spices, dry beans and rice. But his "wagon" was a spring board Studebaker; now it's a minivan or suv.

But the main ingredient was always the cook's loving labor, planning a menu, make sure there was enough for all the cowhands, and schedule his meal cooking to fit the observed meal times. Stay within the budget and balance the meals with enough variety to keep them buck-a-roos from getting wild! Sounds just like home.

Cowboy's Six Hour Stew 1 1/2 pounds beef round 6 medium potatoes 4 chunked fresh carrots 4 sliced mushrooms -- fresh 1 cup chopped fresh tomatoes 1 pint chopped fresh green beans 1 Tbspn Corn Starch 1/4 tspn black pepper 1 Tbspn garlic powder 1 Tbspn parsley 2 crushed bay leaves 2 cups (16 oz) water

Cut the beef into chunks. Brown then toss them into a dutch oven with water and carrots, simmer for 15 minutes to tenderize the carrots uncovered. Add potatoes, sliced mushrooms. chopped tomatoes and fresh chopped green beans over the top and then mix in the corn starch and spices. Cover; place lid on dutch oven and set in hot coals, carefully place a layer of hot coals over dutch oven and bake for five or six hours. (Tenderfeet can use any heavy, covered cooking pot and bake in oven at 325.) Tastes great alone or can be served over homemade bread.

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