JENN asked for the recipe for Cowboy Hash which I’ve
mentioned in several of the cowboy books!
Brown from one to two pounds of hamburger meat with half a
good-sized onion, that has been chopped fine. I use a cast iron skillet and I
do not use the lean burger. While that is cooking peel and dice several
potatoes. About four to the pound of meat works for us. Dump the potatoes into
the meat and onion mixture and let the potatoes fry in the grease that has
cooked off the meat until they are soft. Cover! I hae a cast iron lid that fits my skillet so it really works well but any type of skillet or lid works. Cook on medium heat. Most of the grease will be used up by
the time the potatoes are done.
I add salt, pepper and a tablespoon of Worchestershire sauce
at this time but you can let your imagination go wild. Maybe a can of corn or a
little cayenne pepper?
We usually serve this with hot yeast rolls, corn on the cob
(if you don’t add a can in the mixture) and green beans cooked with bacon
grease and a few slivers of onion.
1 Pint of Brown Sugar
2 pints of Brer Rabbit New Orleans Syrup
1 Pint of boiling water
1 1/2 pints of melted lard (I use Crisco these days but not oil)
2 teaspoons of cinnamon
2 Tablespoons of ginger
2 Tablespoons of baking soda
Flour to make stiff (about 5 pounds)
Mix the brown sugar, syrup, spices and lard. Add the baking soda to the hot water and stir into the m mixture, then add flour to make stiff. The last of the flour will be worked in with your hands.
Pat onto cookie sheets (about 4 sheets is what this will make) and bake at 350 degrees until done. Turn upside down on either wax paper or a kitchen towel. When completely cool glaze and cut into squares. Store in an airtight container.
NOTE: I like to make these about a month before I need them because the longer the sit in an airtight container the better they are.
GLAZE: Powdered sugar, one teaspoon of vanilla and enough water to make a semi-thick frosting. This will harden with time and make a thin coating of sweetness on top of your ginger cakes. Be sure to use wax paper between the layers when you store them. I use an old Christmas popcorn tin and hide it or the kids will eat every one of them before they are aged. They tell me that they like them just as well that very day as they do a few weeks down the road!