The West

Cowboy Cookbook Author:  Bruce and Bobbi Fischer ISBN:  978-1-885590-96-1 Pub Date:  1/1/2006 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Cowboy and western favorites! A great combination of historic and new recipes. Try Bar-B French Toast, Ranch Style Eggs, Chile con Carne, Refried Beans, Rancher's Beef Stroganoff, Sourdough Cornbread, Spoon Bread and many more! Includes cowboy trivia.
SAMPLE RECIPE Southwestern Chili Tostadas
2 lbs. GROUND BEEF 3 1/2 tsp. CHILI POWDER 2 tsp. SALT 1 tsp. SUGAR 1 lg. ONION, diced 1/2 GREEN BELL PEPPER, diced 1 can (8 oz.) TOMATO SAUCE 1 can (16 oz.) DICED TOMATOES 1 cup WATER 1 clove GARLIC, minced 1 tsp. OREGANO 1 tsp. freshly ground CUMIN SEEDS 2 Tbsp. OLIVE OIL 2 Tbsp. FLOUR 1 can (15 oz.) KIDNEY BEANS, undrained TOSTADA SHELLS Shredded LETTUCE Diced TOMATOES Grated CHEDDAR CHEESE In a large kettle or Dutch oven, brown beef; add the next eleven ingredients. Cover and simmer for 1 hour. In a bowl, mix olive oil and flour together until smooth. Add kidney beans and mix well. Add bean mixture to meat mixture. Cover and simmer, stirring occasionally, for 30 minutes. Place tostada shells on serving plates; add a mound of chili to each and top with lettuce, tomatoes and cheese.

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