Category: Cook Shack Recipes

Stuffed Cabbage Rolls

By: Spikers Rodeo Club

Ingredients:
1 large savory cabbage
1 medium onion
1/2 lb. ground beef
1/2 c. grated cheese
1 tbls. tomato sauce on each roll
1/2 c. parsley
2 cloves garlic
2 eggs
2 slices French bread (soak in milk)

 

Directions:
Separate leaves of cabbage and par boil. Use heart of cabbage in filling. Grind inside leaves, garlic, onion, and bread. Brown the ground beef and add the above mixture. Add the eggs, cheese, salt and pepper. Place a small amount of mixture in center of leaf and roll up. Place in a baking dish and sprinkle a little oil over the top. Add the tomato sauce and bake at 300 degrees for 45 minutes. Pour sauce over cabbage rolls.

Sauce ingredients:
1 can tomato soup
2 tbls. brown sugar
1tbls. lemon juice

 

The Best Sugar Cookie You Ever Tasted

By: Robbie Osborn – SUC Rodeo Team

Ingredients:
1 c. butter
1 c. oil
5 c. flour
2 c. sugar
Pinch of salt
2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 tsp. cream of tartar

Directions:
Cream butter and sugar. Add eggs, oil, salt and vanilla. Mix together dry ingredients (you can sift them together if you want) and then mix with ingredients. Roll into balls about the size of a golf ball. Roll ball in sugar and then flatten with the bottom of a glass dipped in sugar. Bake 350 degrees on ungreased cookie sheet for 10 minutes (or lightly brown on edges).

Holiday Popcorn Crunch

Makes about 5 cups or 1 pound

Ingredients:
2/3 cup sugar
1/2 cup butter or margarine
(1 stick)
1/4 cup light corn syrup
1/2 tsp vanilla
2/3 cup pecans
1/3 cup almonds
4 cups popped corn

DIRECTIONS:
Combine sugar, margarine and corn syrup in 1 1/2 quart heavy saucepan. Bring to a boil over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Continue cooking stirring occasionally, to the soft crack stage (290 degrees). Mixture will have a light caramel color. Remove from heat and stir in vanilla.
Meanwhile, toast nuts in slow oven (300 degrees) until almonds are light brown. Spread popped corn and nuts on lightly greased baking sheet. Pour hot syrup over popped corn and nuts. With two tablespoons, toss corn and nuts to completely coat with syrup. Let cool. Break popped corn and nuts apart and store, as soon as cool, put in a tightly covered container.
**This is a fabulous holiday treat to eat, serve or give as gifts. My dear friend June Beaver from Basehor, Kansas, also gave me this recipe.

Po Po’s Christmas Cake (Prune Cake)

Serves 12

Ingredients:
1/2 cup shortening
1 1/2 cups sugar
3 beaten eggs
2 1/4 cups sifted flour
1/4 tsp salt
1 tsp cinnamon
1 tsp cloves
1 1/2 cups pitted prunes
3/4 cup buttermilk
1 1/2 tsp baking soda
1 cup chopped nuts

DIRECTIONS: Cream shortening and sugar; add beaten eggs. Sift together flour, salt, cinnamon & cloves. Add alternately to shortening mixture the buttermilk with soda, and flour mixture. Add and stir in cooked pitted chopped prunes and chopped nuts. Bake at 350 degrees for 1 hour in greased and floured bunt pan. Cool 10 minutes on rack, then turn over and remove from pan. Frost if desired.
**This was my fathers favorite holiday cake and I would always make him one at Christmas time. I got the recipe when I was just a teenager from my Aunt Rowena. This has always been a traditional holiday cake from Thanksgiving through New Years.

Christmas Morning Wife Saver

Serves 8

Ingredients:
16 slices white bread with crusts
removed
Slices of Canadian bacon
Slices of sharp cheddar cheese
6 eggs
1/2 tsp salt
1/2 tsp pepper
1/2-1 tsp dry mustard
1/4 cup minced onion
1/4 cup green pepper chopped fine
1-2 tsp Worcestershire sauce
3 cups whole milk
Dash red pepper (Tabasco)
1/4 lb butter (1 stick)

DIRECTIONS: In 9” x 13” buttered glass baking dish put 8 slices of bread. Add pieces to cover dish entirely. Cover bread with slices of bacon sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich. Beat eggs in a bowl, salt and pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches. Cover and let stand in refrigerator overnight. In the morning melt butter and pour over top. Cover with crushed Special K or Corn Flakes. Bake uncovered for 1 hour at 350 degrees. Let sit for 10 minutes before serving. Serve with fresh fruit or hot cinnamon rolls for a great holiday breakfast, brunch, supper or just anytime.
**This is another fabulous recipe from the “Best of Bridge” series from Canada. This one came out of the yellow book. Enjoy!

Chalupa Pot Roast
Serves 6

Ingredients:
2-3 lbs trimmed pot roast
1 Tbs chili powder
2 cloves garlic
2 tsp garlic salt
1 Tbs cumin
1/2 tsp black pepper
1 tsp oregano
1 can Rotel plus 1 tsp Tabasco
for hotter spice (if desired)
1 medium chopped onion
1 lb uncooked pinto beans

DIRECTIONS: Wash and sort beans. Cover with boiling water 3” above roast and beans in large crockpot. Add all ingredients; cook 10-12 hours starting on high for 1 hour, then low for remaining time. Shred meat and serve burrito style on warm flour tortillas…or serve with cornbread and a green salad.
**This recipe was shared by a dear friend Gail Steagall of Ft. Worth, Texas. She is married to popular cowboy, poet and singer, Red Steagall. When the National Finals Rodeo was held in Oklahoma City for 20 years, Harry and I used to love to go to Red’s dances. He had a great band and we loved to dance to his kind of music. I see them every year at the NFR, now held in Las Vegas. Gail is a fabulous cook and I so enjoyed them coming to our 2003 Spring Horse round up, Red riding with the men, and Gail helping cook for all the crew.

 

Cracked Pepper Brisket Roast
recipe courtesy of Jennifer Ericsson

Ingredients:
3 to 4 pounds beef brisket
1½ tsp onion powder
1 tsp salt
3 tsp cracked peppercorns
3 Tbsp dry mustard
1 Tbsp lemon juice
3/4 cup catsup
1½ tsp garlic powder
2½ tsp celery salt
3 tsp Worcestershire sauce
3 Tbsp brown sugar
1½ Tbsp soy sauce
6 drops hot sauce

Directions:
Preheat oven to 350 degrees. Place brisket in 13”x9”x2” baking dish. Combine garlic powder, onion powder, celery salt, salt. Worcestershire sauce and peppercorns. Mix and spread over brisket. Cover and place in oven. Immediately reduce temperature to 325 degrees and bake one hour. Mix remaining ingredients. Pour over brisket, cover and continue cooking 3 hours or until tender.

Spinach Salad
recipe courtesy of Donna Roddy, Ridin’, Ropin’ & Recipes

ingredients:
1 pound fresh spinach
3 hard boiled eggs
8 slices crisp bacon,
crumbled
2 cups fresh bean
sprouts
1 8 oz can water
chestnuts, thin sliced

dressing:
(stir together)
1 cup oil
Salt to taste
1/4 cup vinegar
1 Tbsp Worcestershire sauce
1/2 cup sugar
1 medium onion, greated
1/3 cup catsup

Directions:
Trim and discard tough spinach stems, rinse leaves well, dry and break into bite size pieces in a salad bowl. Add remaining salad ingredients. Toss salad with dressing, serve right away.

 

Chicken Spaghetti

recipe courtesy of Clem and Donna McSpadden

INGREDIENTS:
1 (16 oz) pkg spaghetti (wheat, spinach or white)
1 (10.75 oz) can condensed cream of mushroom soup
3/4 lb. Velveeta cheese
1 (10 oz) can tomatoes w/ chile peppers
1 cup chopped green onion
4 skinless boneless chicken breasts

DIRECTIONS:
Boil chicken breasts, then cut into bite size pieces. Bring a salted water to a boil. Add pasta; cook for 10 minutes; drain. Heat soup in saucepan over low heat; add cheese and melt, stirring constantly. As cheese melts stir in tomatoes w/ green chile peppers and green onion. Simmer 4 minutes over low heat, stirring…Add spaghetti and mix well; stir in cubed chicken. Heat thoroughly and serve. Accompaniment of green salad makes a delicious meal.

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Pumpkin Cake

recipe courtesy of Nancy Sheppard, Ridin’, Ropin’ & Recipes

INGREDIENTS:

1 cup granulated sugar
3 eggs, beaten
One small can of canned pumpkin
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 can evaporated milk
1 standard box of yellow cake mix
1 cup chopped nuts
1/4 cup melted butter
Whipped cream topping when done

DIRECTIONS:
Mix sugar, eggs, pumpkin, cinnamon, ginger, salt and milk (you don’t need a mixer). Spray Pam in bottom of a 9” x 13” x 2” pan. Pour mixture in pan and sprinkle the dry cake mix on top. Sprinkle the nuts on top. Then pour melted butter over the top. Bake 350 degrees for about an hour. Should be a little brownish on top. Serve warm or cold with whipped topping.

recipes courtesy of Samantha Schemper

Cream Cheese Filled Snickerdoodles:

INGREDIENTS:
Cookies
1½ cups sugar
1 cup room temp butter
2 eggs
1 tsp vanilla
2¾ cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼ cup sugar
2 tsp cinnamon

Filling
8 oz cream cheese, softened
¼ cup sugar
2 tsp vanilla

DIRECTIONS:
Make the cream cheese filling by mixing the cream cheese, ¼ cup sugar and 2 tsp vanilla. I used my hand mixer for this. Cover the cream cheese mixture and refrigerate for at least 30 minutes. Preheat oven to 400°.
Cream butter and 1½ cup sugar until fluffy. Add eggs and 1 tsp vanilla. Mix until combined. On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side. In a small bowl combine remaining ¼ cup sugar and 2 tsp cinnamon, set that aside as well. Remove the cream cheese mixture from the refrigerator. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2” in diameter) Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes. When the dough is chilled bake on a parchment lined baking sheet 2” apart for 8 minutes. Transfer to wire rack to cool. NOTE: Store in an airtight container, refrigerate if keeping for more than 1 day

 

Peanut Butter No-bake Cookies

INGREDIENTS:
1 cup peanut butter
1 cup sugar
1 cup corn syrup
6 cups corn flakes

DIRECTIONS:
Heat the corn syrup and sugar until melted, add the peanut butter until it’s melted into the sugar. Add corn flakes and scoop onto parchment paper.

 

 

 

 

 

 

 

 

Belly Button Stew
recipe courtesy of Ken Stafford, Droffats Catering and Concessions,
Shawnee, Oklahoma

ingredients:
Ground beef
Polish sausage
Hot links
Onions
Bell peppers
Diced tomatoes
Pinto beans
Salt and pepper

DIRECTIONS:
Serve on a bed of cornbread and cover with grated cheese.
We make about 40 pounds of this every year for the IFYR. It was named “Belly button” because a little girl thought the sausages looked like belly buttons. Enjoy!

 

Texas Trash
recipe courtesy of Kambria McDougal
Kambria competes in barrels poles and breakaway and this recipe was made up to accommodate her gluten free diet.

ingredients:
Gluten free pretzel sticks
Cheese balls
Rice Chex – both plain and honey nut
Cheerios – both plain and honey nut
Salted peanuts
Honey roasted peanuts

DIRECTIONS:
Line up 15 tubs and add all ingredients to each tub, equal parts in all tubs, shake and go.

 

 

 

 

 

 

Marinated Flank Steak
recipe courtesy of Rodeo Road Recipes

Ingredients:
1 flank steak, average size
1/3 c. soy sauce
1/3 c. red or white wine
3 Tbsp. green onion
3 lemon slices
1/2 tsp. dry mustard
1/8 tsp. lemon pepper
1 clove garlic, minced

DIRECTIONS: Combine marinade ingredients and put 3/4 of mixture in large plastic bag with steak. Reserve 1/4 mixture for basing steaks on grill. Let steaks marinade overnight. Grill steaks over medium-high heat until they reach desired doneness.

 

Onion, Mushroom & Potato Packet
recipe courtesy of Rodeo Road Recipes

Ingredients:
5 medium potatoes, peeled and diced into
1” cubes
1/2 yellow onion, sliced
1 pkg. fresh mushrooms, sliced
1 envelope dry onion soup mix
1/2 c. butter, melted

DIRECTIONS: Preheat grill to medium heat. In a bowl, mix potatoes, onion mushrooms, soup mix and melted butter. Stir gently. Cut 4 large pieces of heavy-duty aluminum foil. Divide the potato mixture evenly between the 4 pieces of foil and bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on grill, turning occasionally. Cook for 30 to 40 minutes, or until tender.  

Italian Meatball Hoagie

recipe courtesy of Angie Meismer from the CJRA Cookbook

ingredients:
2 (8 oz.) cans Pillsbury Refrigerated
Crescent Dinner Rolls
16 (1/2-inch) frozen fully cooked
Italian meatballs (about 1 lb.)
thawed, halved
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozarella
cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

DIRECTIONS: Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Makes 8 sandwiches.

 

Pistachio Pudding Cake

recipe courtesy of Paula Morehouse from the Pioneer Journey Cookbook

ingredients:
1 pkg. pistachio instant pudding
1 pkg. (2 layer size) yellow cake mix
1/2 tsp. almond extract
4 eggs
1½ cups water
3/4 cup oil
1/4 cup flour
a few drops green food coloring

DIRECTIONS: Combine all ingredients. Blend then beat at medium speed for 2 minutes. Pour into greased and floured 10” tube or Bundt pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan for 15 minutes. Remove from pan and cool.
This cake recipe was a first place winner in the Bundt Cake classification at the Larimer County Fair three different times.