Rodeo Life

Category: Articles

  • Zucchini Bread Competition

    Zucchini Bread Competition

    We had a Zucchini bread bake off between the staff at the Rodeo News. The judging was difficult, but in the end, both of the recipes below won. “One is a bread and the other is more of a desert.” We’d love to hear your opinion of the two recipes listed as well as any other ideas you have for the use of that wonderfully abundant summer squash. Send your ideas to info@therodeonews.com.

    ChocolateChip & Banana Zucchini Bread

    Choclolate Chip Banana Zucchini Bread
    Choclolate Chip Banana Zucchini Bread

    recipe by Anne Marie Martinez

    INGREDIENTS:
    •    2-3 ripe bananas
    •    3/4 c brown sugar
    •    6 Tbls butter, softened
    •    1 egg
    •    1 tsp vanilla
    •    1-1/2 c grated zucchini – 1 medium zucchini
    •    1-1/2 c all-purpose flour
    •    1/2 tsp baking soda
    •    1 tsp baking powder
    •    1/4 c semi-sweet chocolate chips + 1/4 c milk chocolate chips
    •  1/2 c crushed walnuts (if desired)

    DIRECTIONS:
    1.    Preheat oven to 325°F.
    2.    Grease and flour bread pan and set aside.
    3.    Peel and mash the bananas.
    4.    Stir in brown sugar, butter, egg, and vanilla until well combined.
    5.    Stir in grated zucchini.
    6.    Combine dry ingredients and add to the wet ingredients stirring just until combined.
    7.    Stir in chocolate chips and pour mixture into prepared pan.
    8.    Bake for 65-70 minutes or until an inserted toothpick comes out clean.
    9.    Let bread cool in pan for 10 minutes before removing.
    If you want an extra layer of goodness, frost loaf with cream cheese frosting before it’s completely cooled…yum!

    Classic Zucchini Bread
    Classic Zucchini Bread

    Classic Zucchini Bread
    recipe by Siri Stevens

    INGREDIENTS:
    3 eggs
    1 c oil
    2 c sugar
    2 ½  c grated, peeled zucchini
    3 tsp. vanilla
    3 c flour
    1 tsp soda
    1 tsp baking powder
    3 tsp. cinnamon

    DIRECTIONS:
    Put all ingredients, one at a time, in mixer and blend after each addition. Place dough in two greased bread pans and bake at 325 for one hour. Tips: take the bread out even if the middle is not completely done – it will continue to cook. Once you place the dough in the pan, gently tap the pan on the counter to remove air bubbles. You can freeze the grated zucchini with one cup sugar for baking in the cold winter months.

  • John Stokes

    John Stokes

    John Stokes was raised around an auction barn in Lubbock Texas that his dad owned. “Somebody was always daring you to do something you don’t normally do,” said John. “I was an aggravating kid back then.” He shared a story about shooting a bow and arrow at the neighbor kids after watching Little Beaver do it at the movies. “I got a good spanking.”
    Born in 1939, he enjoyed life and as an only child, he tried many things at the sale barn that led him to raise, ride and fight bulls. “My dad sold cattle, horses, and calves and I remember we got 17 head of bucking horses, and 17 head of bulls that belonged to Gene Autry. They were there for Everett Colborn’s rodeos that were held in the college football field. My daddy trucked them over there.” Clyde had a trucking company as well as the auction barn on the north side of Lubbock. The auction barn had a straightaway race track and on Sundays they would have horse races. “My mule, Josephine, could outrun most of them,” he said. “I thought it was a neat deal – they would bring in bulls and calves and horses and we’d rope and ride.”  He picked up his dad’s livestock trading skills and took it on with him into the rodeo world. “When I was rodeoing I’d buy bulls from one producer and sell to another one.”
    He started competing in 1953 at Rising Star, Texas, as a small open rodeo. He entered the bull riding at the age of 13. Two years later, at the age of 15, he had his first “gig” as a clown/bullfighter at that same arena. When they came out with the Rodeo Cowboys Association permits in 1956, he ended up with one. “If you won money, you had to buy a card for $25. The First RCA rodeo I entered, in Taylor, Texas, I entered two in one weekend. It was a two head in the bull riding – I won $15, so I had to buy a card.” Like many bull fighters in his time, he showed up to ride at rising star event and the bull fighter didn’t show up, so they asked John to do it. “After that, I would get on my bull first, and then I’d fight bulls for everyone else. Some of those rodeos down in South Texas there would be thirty or forty bull riders – and I was the only bull fighter – I was pretty skinny and pretty quick.” He won many rodeos as a bull rider.
    John attended Tarleton College in Stephenville, and in 1958 he was instrumental in helping form the first rodeo club at the school. That year he entered the Tarleton rodeo in bull riding, wild horse race, bulldogging and bareback – winning the All Around
    He married Lynn Kirby, the girl down the street, who he had known since junior high. The two will celebrate being married for 50 years this coming January. They settled on a ranch near Sonora, Texas, ranching 90 miles from the border. Lynn went with him to all the rodeos after they were married.
    John was drafted into the military, but he couldn’t serve due to his lack of hearing. “I got hit by lightning when I was 12 and that started my hearing problem. We had a rock barn, with jersey heifers. I’d come in from school and was down at the barn. Lightning hit the barn right next to me – I had a bad taste of sulfur in my mouth for six weeks – it killed a bunch of the heifers.”
    He continued a trade that he started in high school “I got paid .35 an hour for welding when I was in high school, and I could see how gates worked from growing up in the sale barn and being around my daddy (Clyde Stokes).” John built a set of metal pens for a friend and that’s how his welding business started. “Over the period of years we built four different auction barns, repaired a large feed yard – all while I was rodeoing and ranching.”
    Lynn and John had one daughter, Tamara Shane. His welding business ended up employing 20 people – 15 of them rodeoed. His bull fighting and riding slowed down, but he still wanted to go and rodeo – so he took up team roping and steer roping. “I learned how to rope as a kid – .it’s something I did every day of my life when I had cattle, sheep, and goats. It wasn’t hard to take what I did every day and put it in the arena. I roped left handed for a long time, but I got my finger mashed in a door, and had to start roping right handed.”
    John not only went to ropings, he and Lynn started producing them in the 1978. “Our first roping we had at the ranch we had a progressive after six and we had two kids, one was 13 (Guy Allen), one was 14 (Tee Woolman), won the roping.” They produced ropings for fifteen years, and after they quit, John continued roping until he was 70. “I roped and tripped until five years ago,” he said. “I spent 53 years in rodeo.” During that time, he endured 88 broken bones.
    He is still involved in the industry, raising bucking bulls – he has six coming two-year-olds that will be entered in futurity derbies for ABBI and UBBI. “All my cows are registered. All the bulls are out of our cattle and I trained them all. When I sell one for $5,000, I think I’ve made a lot of money! I train them and gentle them up. You can’t sell a mean one. They are just like people – they’ve got their own little thing.” John and Lynn enjoy their life on the ranch. “We ranched all our life, I don’t think we’ll ever get away from it. As long as the Lord lets us, we’ll be in the cattle business.”

     

    Story is also available in the September 15, 2014 issue.

  • JD Schulze

    JD Schulze

    JD (James Daniel) Schulze calls Brighton, Colo., home, but he is most at home in the arena. The rodeo clown spends the summer working rodeos in Colorado and surrounding states. “From June until the end of September I will have worked 63 performances,” said the 39-year-old single dad. “I’ve been home a couple days all summer.” His ten-year-old son, Landon James, travels with him on the weekends JD has him. “This year he’s really taken a part in wanting to help out with the acts.” One of JD’s acts, the Shrinking Machine, features Landon as the small version of JD. Landon plays baseball too, a sport that JD helps by being one of the coaches.
    “When it comes to coaching, I really try to make it fun and have fun with the kids so they learn to love the game – and have fun – which in turn hopefully carries over to everyday life in all they do. In the rodeo arena, I’m there to be a goofball and be part of the bull fighting trio – the island of safety – that’s where the barrel man comes in.”
    JD grew up on the Eastern side of Aurora, Colo., and the middle of Denver. His parents were divorced and he and his three older brothers split their time between the two houses. He also has three younger sisters. “It was my norm,” he said of having two homes. Growing up in the city, JD got his break into rodeo through friends who were bull riders. “I always loved the Western lifestyle and hanging out with friends that rode bulls got me started riding.” JD rode bulls until injuries took him out.
    Full story is available in the September 15, 2014 issue.

  • Kyle Irwin

    Kyle Irwin

    Winning the Ram National Circuit Finals in Guthrie, Okla. earlier this year, the young gun, Kyle Irwin, 24, from Robertsdale, Ala. has big goals for his steer wrestling career. Clocking a record-tying time of 3.3 seconds naming him the 2014 RNCFR Champion, Irwin is confident and motivated with an eye on a gold buckle.
    “I’m inspired by the people that succeed when the odds are stacked against them. No one person in particular, just anyone you might read or hear about that started from rock bottom and had nothing, then beat the odds and excelled tremendously. Just to prove that nothing is impossible.”
    Growing up around rodeo and cattle, Irwin began junior rodeo at the age of 11 competing in tie-down roping, chute dogging, and team roping. Irwin jumped his first steer at 13 years-of-age at Steve Duhon’s Steer Wrestling School.  Graduating from Northwestern Okla. State College, he was fortunate to have a mentor and coach, Stockton Graves. Graves taught Irwin not only about steer wrestling but about life and experiences.  Traveling with Kody Woodard and Dru Melvin his senior year in college, he had the opportunity to ride Dru’s horse, Moonshine.  By riding Moonshine, Irwin gained a tremendous amount of knowledge and confidence to keep pushing through any doubts about himself. Unbeknownst to Irwin, his adventure into a professional steer wrestler was headed in to a victorious one.
    “I remember when I was in high school and signed with Western Okla. State College. The local newspaper wrote an article that read, Robertsdale High Senior Wrestles His Way to Higher Education. I never knew I had a chance to make a career out of the sport of steer wrestling. I had watched guys on TV making a career and I was in awe at how good they were. Now, I am able to pay my bills and enjoy this life that I had dreamed about.”
    Full story is available in the September 15, 2014 issue.

  • On the Trail with Garrett Tribble

    On the Trail with Garrett Tribble

    “A lot of kids ride bulls, but some kids are just born to do it.” This is how Phil Fabela, a family friend and mentor, describes Garrett Tribble, who has been sitting first in the IPRA bull riding standings for nearly two months. Garrett isn’t the type to boast, but the bull rider from Slick, Okla. joined the IPRA in January 2014, and 11 states, three Canadian provinces, and nearly 50 rodeos later, he is sitting first in the world standings – ahead of second place by almost $20,000. And he’s only 17.

    “Garrett’s bull riding career really started when he was about two or three years old,” says his dad, Rodney Tribble. “He fell in love with bull riding and has wanted to do it since he was very young. From about the time he was three, he’d come home from school and put in Eight Seconds – he watched it every day!” Garrett’s bull riding dream took shape when he was about five. One of his friends was participating in the mutton busting at a local rodeo and invited Garrett to join him. Short as it was, the wooly ride made up Garrett’s mind. He was going be a bull rider. Although none of Garrett’s immediate family had ever competed in rodeo, his parents helped him join youth associations like the Junior Bull and Bronc Riders Association (JBRA), National Junior Bull Riders Association (NJBRA) and the Oklahoma Junior Rodeo Association (OJRA).

     

    Full story available in the July 15th edition.

     

    Full story available in the July 15th edition.
    Full story available in the July 15th edition.
  • Chicken Ranchero Casserole

    Chicken Ranchero Casserole

    1 large onion, finely chopped
    2 celery ribs, finely chopped
    1 medium green pepper, finely chopped
    1 medium sweet red pepper, finely chopped
    1 tablespoon canola oil
    1 garlic clove, minced
    3 cups cubed cooked chicken breast
    1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
    1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
    1 can (10 ounces) diced tomatoes and green chilies, undrained
    1 tablespoon chili powder
    12 corn tortillas (6 inches), cut into 1-inch strips
    2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

     

    Directions

    In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.

    Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.

  • Mrs. Marcus’ Skillet Meal

    Mrs. Marcus’ Skillet Meal

    • 1 lb. ground beef
    • 1 med. onion, diced
    • 2 Tbsp. oil
    • 2 1/2 c. canned tomatoes
    • 1 tsp. salt
    • 1 tsp. Worcestershire sauce
    • 1 1/2 c. chopped cabbage
    • 2 Tbsp. chopped parsley, optional
    • 1c. uncooked macaroni
    • 1/2 c. grated cheese

    Directions
    Brown beef and onion in skillet.  Add tomatoes, salt, Worcestershire sauce and bring to a boil. Add macaroni, parsley and cabbage. Cover and reduce heat. Simmer gently 15 minutes or until macaroni is done. Sprinkle cheese on top and serve immediately.

    Recipe by Linda K. Higgins
  • Kraut Burgers

    Kraut Burgers

    Filling:
    • 1 med. head cabbage, shredded
    • 1 1/2 lbs. ground beef
    • 1 lg. onion, chopped
    • salt and pepper to taste

    Dough:
    • 1 pkg. dry yeast
    • 2 c. warm milk or water
    • 1/2 c. sugar
    • 1/2 c. shortening
    • 2 tsp. salt
    • 2 eggs, beaten
    • 7 or 8 c. flour or enough to make a soft dough

     

    Directions
    Lightly brown meat in skillet. When brown and crumbly, remove from pan. Place cabbage and onion in skillet and stir until partially cooked. Return meat to skillet with cabbage and onion, cover and simmer 15 minutes or until tender. Cool.
    Soften yeast in liquid and add rest of ingredients, except flour. Add flour, about 2 cups at a time, beating until smooth. When dough is stiff enough to handle easily, but still somewhat sticky, place in greased bowl. Cover and let rise until doubled in bulk. Punch down and let rise again. Turn out on board and divide dough. Roll half of dough at a time to about 3/8″ thickness. Cut into squares or about 5 to 6″. In center of square place 2 tablespoons or so of filling, bring corners of dough together and pinch openings securely. Turn pinched side down on well greased shallow pan or cookie sheet. Grease tops. Let rise double in bulk. Bake in 400 degree oven for about 20 minutes or until golden brown. Makes 24.

    Recipe by Adra Rietveld
  • Artichoke Dip

    Artichoke Dip

    1 (14 ounce) can artichoke hearts,
    drained and chopped
    1/2 (10 ounce) package frozen chopped
    spinach, thawed
    1/2 cup sour cream
    1/4 cup mayonnaise
    1/4 cup cream cheese
    1/4 cup grated Romano cheese
    1/4 teaspoon minced garlic


    Directions:

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
    3. Bake until heated through and bubbly, about 25 minutes.
    Recipe by Valorie Scherr
  • Chicken -N- Okra Over Rice

    Chicken -N- Okra Over Rice

    4 to 5 chicken breasts
     Chopped okra frozen or fresh
    A little of Savoy’s dark roux or homemade
    Chopped onion, bell peppers, parsley  and chopped garlic
    Cooked rice 4-5 cups

    Directions
    Slice chicken breast in halves or slices . Brown chicken in oil on stove. Then add onions, peppers and garlic. Sauté that with chicken. After chicken is almost cooked thru then add 2-3 tbs of dark roux, I use Savoy’s. Add some water enough to make a little gravy. Then add parsley and okra. Add your desired amount of okra. I use about 2 bags of frozen okra , my bunch likes a lot of okra. Add some more water maybe half of cup or a little more . Let it cook on medium to low until chicken is fully cooking and okra is cooked. Cook your rice separately and then serve chicken and okra over rice. You can also add shrimp or substitute chicken for shrimp. It’s an easy dish and delicious!

    Recipe by Leah Dupre, mother of Casey Dupre, a Louisiana High School rodeo member. This is Casey’s favorite meal.
  • Fish Tacos with Mango Salsa and Chipotle Ranch

    Fish Tacos with Mango Salsa and Chipotle Ranch

    Makes about 6 tacos

    • 3 fillets of Tilapia
    • Corn Tortillas
    • Lime Juice
    • Panko bread crumbs
    • Chipotle pepper powder
    • Ranch dressing
    • Cabbage
    • 1 can black olives, sliced
    • Avocado
    • Cilantro


    Preparation

    Prepare your toppings by cutting up cabbage, cilantro and avocado and place in seperate dishes. Set aside. Place desired amount of ranch dressing into a dish, and gradually add chipotle powder to taste. Set aside. Heat up pan with 1/4 cup canola oil until oil is hot.

    Cooking Directions
    1. Cover a smal plate with lime juice. Cut up tilapia into bite size pieces. Soak pieces in lime juice, then bread with Pacno bread crumbs. Carefully place in hot oil, until cooked through.
    2. Cook corn tortillas in seperate pan on medium heat.
    3. Prepare taco with chipotle ranch, tilapia, black olives, avocado and cilantro

    Recipe by Maya Medina
  • Chicken Bacon Wraps

    Chicken Bacon Wraps

    2 Chicken Breasts
    Instant Rice
    Bacon
    Spinach Tortillas
    Caesar Dressing

    Directions
    Cut cooked chicken into bite size pieces. Bake bacon for 15-18 minutes at 375 degrees. Chop into small pieces. Prepare about 2 cups instant rice. In spinach wrap, place desired amount of Cesar dressing, rice, chicken and bacon. Wrap tightly. Enjoy!

    Recipe by Maya Medina