Full Description

Prairie Table Cookbook

The Prairie Table Cookbook includes great tasting recipes with a fascinating look at life and food on the cattle trails of the 19th century.

Tallgrass Beef represents a return to “classic” ranching— grass-fed, grass-finished cattle that produce meat that consistently tastes better and is better for you than grain-fed modern methods realize. Statistics show that demand for organic and natural food is increasing 20 percent per year, and Tallgrass itself is growing 20 percent each month.

The Prairie Table Cookbook will immerse readers in the cowboy’s world, with anecdotes, letters and photographs
from the heyday of the Kansas cattle trade. Historical recipes “from the trail” sit next to their modern equivalents, using Tallgrass Beef. Celebrity chefs, such as Charlie Trotter and Rick Bayless, supply their favorite recipes.

Includes 77 great-tasting recipes suitable for modern kitches, plus many more presented as historical artifacts or for the truly adventurous modern chef. Plus read Bill Kurtis’s insights about the grass-fed beef movement and how he came to found Tallgrass Beef.

Table of Contents

Table of Contents

Acknowledgments: The Round Up -

Introduction: The Tallgrass Beef Odyssey: Bill Kurtis
Prairie Cooking Today: Michelle Martin

Chapter 1:The American Indian Prairie Table
Native American Recipes
Fried Meat Pies
Chi-bonne’ Hamburger -
Pemmican -
The Tallgrass Cattle Drive -

Chapter 2: Dining with the Army -
Military Recipes -
Irish Stew -
Buffalo Tongue -
Fort Laramie Slumgullion -
Texacus -
Spanish Steak -
Hardtack (Hardcrackers) -
Army Bread Recipe -
Dried Bean Soup (from Stock) -
Bombshells -
Fricassee of Beef -
Why the Prairie -

Chapter 3: Moving West -
Prairie Settlers’ Recipes -
Meat Loaf -
Meat Rocks -
Flank Steak -
Mrs. Peaks’s Pineapple Cucumber Salad -
Beef à-la-Mode -
Helen’s Baked Hash -
Lucine’s Five-Hour Stew -
Lynch’s Famous Chili -
Liver and Onions -
Apple Dumplings -
Good Brown Stew (Cooked in the Iron Dutch Oven) -
Chili Stew -
Fresh Mountain Oysters -
Barbecue Style Meatloaf -
Beef Jerky -
The Magic of Grass -

Chapter 4: The Cowboy Table on the Trail -
Ranch and Trail Recipes -
Ranch House Pot Roast -
Chuck Wagon Bean Soup with Beef -
Frying Pan Supper -
Pan Fried Steaks -
Helava Chili -
Chuck Wagon Scrapple -
Splatterdabs -
Corn Fritters -
Rice and Onions -
Cowboy Beans -
Chuck Wagon Stew -
Bacon and Beans -
Chili Beef -
Sourdough Starter -
Sourdough Biscuits -
Confederate Coffee Cake -
Beef Tips -
Smothered Steak -
Beef Tenders -
Texas Beef Tips -
Roast Beef -
Cowpoke Beans -
Ketcham Canyon Stew -
Sage Biscuits -
Why I’m a Grass-Fed Beef Rancher -

Chapter 5: The Modern Prairie Table -
Recipes from Famous Cowboys and Great Chefs -
Broccoli-Cauliflower Salad -
Beef Roll-Ups with Whiskey Butter Sauce -
Cowboy Steaks in a Skillet -
Will Rogers’s Favorite Chili -
Gene Autry’s Homemade Meatloaf -
Dale Evans’s Quick Chili-Tex -
Frank Phillips’s Pheasant à la King (Revised 3/11/1948)
Baxter Black’s Beans à la Black (A recipe for trouble)

Excerpt

Excerpt

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Trade Paper Specfications

• Length: 9.00 in
• Width: 9.00 in
• Height: 0.00 in
• Weight: 23.00 oz
• Page Count: 160 pages