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That Huge Abandoned Texas Mansion May Become a Veterans Facility

After a couple years on the market, this unfinished mansion in Manvel, Texas may become a new home for veterans.

Chron.com reports the property owner, real investor John Youngblood, is leasing the home to the Bailey House Veteran Facility. A recent Facebook post from the Bailey House says they are seeking donations and working on finances to complete the building.

The 30-bedroom home was started in 2001, and has not yet been completed or occupied.

Bailey House Founder, Christa Mode, wrote that the facility will provide readjustment and integration counseling for veterans with Post Traumatic Stress Disorder, Traumatic Brain Injury and Military Sexual Trauma. The facility could house up to 200 veterans and their families.

Texas Mansion

Mode wrote financial decisions for this property have become an issue in the completion of the facility. Once those problems find answers the house will seek completion.

There are some technical problems that need to be addressed before the facility can open for veterans. Additionally, the City of Manvel must rezone the property from residential to light commercial.

With the building not completed, it has been subject to vandalism.

The current property is listed online having 30 bedrooms, 30 full bathrooms and 10 half bathrooms. There have been previous reports of more bedrooms in the building.

Oh, and you may be wondering why it’s called the Bailey House. Mode said that the empty house reminds her of the George Bailey, Jimmy Stewart’s character in It’s a Wonderful Life.

“You know the scene where they come to the old house and throw rocks at it to break a window and make a wish?” Mode wrote. “That’s exactly what this building reminds me of!”

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OLD WEST COOKIN’:60 AUTHENTIC FRONTIER RECIPES – THE “REAL” OLD STUFF FROM THE OLD WEST

But cooking over a wood fire in the hearth of a log cabin fireplace, with limited ingredients, challenged them to develop new approaches to old recipes. Their survival often depended on the advice of indigenous peoples, who knew how to use the bounty of the land.

Pioneer women who had to decide what few precious things to carry across the plains surely made one choice in common—their own individual collection of “receipts,” as recipes were then called. For them, these were reminders of a security left behind and a hope for the abundance of the future. In the interim, they simply did what they had to do to keep their families alive.

OLD WEST COOKIN' 60 Authentic Frontier Recipes

For the most part meals were informal and the food hearty. Nothing was wasted. Dried bread was made into bread pudding; a bone was turned into soup and extra milk was made into pudding or cheese. Often there was a shortage of some ingredient. As you will see from the recipes, many are based on very basic ingredients and several on how to make a meal with only a few ingredients. Recipes would not only be for food but also for perfume, home remedies, wine and soap making.

Many early memories of pioneer food concerned the frugality with which the Saints lived: “We lived on cornbread and molasses for the first winter.” “We could not get enough flour for bread … so we could only make it into a thin gruel which we called killy.” “Many times … lunch was dry bread … dipped in water and sprinkled with salt.” “These times we had nothing to waste; we had to make things last as long as we could.

60 Authentic  Frontier Recipes

JERKY GRAVY

Jerky, ground or chopped fine
Little Fat or Grease
Flour
Salt & pepper
Milk

Fry the jerky until done.
Remove meat from grease, and add flour.
Add milk, and salt & pepper. Cook gravy. Add meat to gravy.
The amount of each ingredient depends on how much gravy you want.

LEMON PIE

One cup of hot water
One tablespoonful of corn-starch
One cup of white sugar
One tablespoonful of butter
Juice and grated rind of one lemon

Cook for a few minutes; add one egg; bake with a top and bottom crust.
This makes one pie.

PORK CAKE

Half a pound of salt pork chopped fine
two cups of molasses
half pound raisins chopped well
two eggs
two teaspoonfuls each:
clove, allspice and mace,
half a tablespoonful of saleratus or soda,
and flour enough to make a stiff batter.
The oven must not be too hot.

COOKED CABBAGE SALAD

1 Pint or more of chopped cooked cabbage

Add: 1 Egg well beaten
¼ Cup vinegar
1 Tsp butter
Dash of salt and pepper

Sweeten to suit taste. Simmer a few minutes and add ½ cup of thick fresh cream. Serve immediately.

WINTER RED FLANNEL HASH

A great way to use left over corned beef is to add a few new ingredients and create Red Flannel Hash. Who knows who came up with the beets, but it really is colorful, and sticks to the ribs.

1 ½ Cups chopped corned beef
1 ½ Cups chopped cooked beets
1 Medium onion, chopped
4 Cups chopped cooked potatoes

Chop ingredients separately, then mix together.
Heat all ingredients in a well- greased skillet,
slowly, loosen around the edges, and shake to prevent scorching.
After a nice crust forms on bottom, turn out on a warmed plate and serve.
If it seems a little dry add a little beef broth.
Try with a couple poached eggs, for a hearty meal.

Spiced Corn Beef

To 10 pounds of beef…
take 2 cups salt
2 cups molasses
2 tablespoonfuls saltpeter
1 tablespoonful ground pepper
1 tablespoonful cloves

Rub well into the beef.
Turn every day, and rub the mixture in.
Will be ready for use in 10 days.

1876 Cottage Cheese

Allow milk to form clabber.
Skim off cream once clabbered.
Set clabbered milk on very low heat and cut in 1 inch squares.
Place colander into clabber.
Dip off whey that rises into the colander.
When clabber becomes firm, rinse with cold water.

Squeeze liquid out and press into ball.
Crumble into bowl.
Mix curds with thick cream. 

Mormon Johnnycake

Here is a form of cornbread used not only by the Mormon immigrants,
as the name indicates, but quite often by most of the immigrants traveling west.
Because of the inclusion of buttermilk, a source of fresh milk was a necessity.

2-cups of yellow cornmeal
½-cup of flour
1-teaspoon baking soda
1-teaspoon salt

Combine ingredients and mix in
2-cups of buttermilk and 2-tablespoons molasses.

Pour into a greased 9” pan and bake at 425 degrees for 20 minutes.
To get a lighter johnnycake include two beaten eggs
and 2 tablespoons melted butter.

Soda Biscuits

Take 1lb flour, and mix it with enough milk to make a stiff dough;
dissolve 1tsp carbonate of soda in a little milk;
add to dough with a teaspoon of salt.

Work it well together and roll out thin;
cut into round biscuits, and bake them in a moderate oven.
The yolk of an egg is sometimes added.

Vinegar Lemonade

Mix 1 to 2 tablespoons of apple cider vinegar into a 12 ounce glass of water.
Stir in 2 tablespoons of sugar to taste.

Note: The pioneers used vinegar for numerous reasons.
One reason was to add vitamin C to their diet.

Fried Apples

Fry 4 slices of bacon in a Dutch oven. Remove bacon.

Peel and slice 6 to 8 Granny Smith apples.

Put apples in Dutch oven with bacon grease,
cover and cook down the apples, but not to mush.

Serve topped with butter or cream and crumbled bacon.

They’re great for breakfast or desert!

Dutch Oven Trout

As soon as possible after catching your trout,
clean them and wipe the inside and outside of the trout
with a cloth wet with vinegar water.

Don’t put the trout in the water.
Roll the trout in a mixture of flour,
dry powdered milk,
cornmeal,
salt and pepper.

Heat deep fat in a Dutch oven and fry until crisp and golden brown.

Stuffing For A Turkey

Mix thoroughly a quart of stale bread, very finely grated;
the grated rind of a lemon;
quarter of an ounce of minced parsley and thyme,
one part thyme, two parts parsley;
and pepper and salt to season.

Add to these one unbeaten egg and half a cup of butter;
mix all well together and moisten with hot water or milk.

Other herbs than parsley or thyme may be used if preferred, and a little onion, finely minced, added if desired.

The proportions given here may be increased when more is required.

Oregon Trail Breakfast
Cornmeal Mush

1 Cup cornmeal
4 Cups boiling water
1 Tablespoon lard
1 Teaspoon salt
Dried currents

Put currents into water and bring to boil.  Sprinkle cornmeal into boiling water stirring constantly, adding lard and salt.  Cook for about 3 minutes.  Pour in bowls and top with milk, butter and molasses.

Corn Dodgers

2 Cups yellow cornmeal
2 Tablespoons butter or margarine
1/2 Teaspoon salt
1 Tablespoon sugar
2 Cups milk
1 Teaspoon baking powder

Preheat Dutch oven to 400 degrees F.

Cook cornmeal in a saucepan with butter, salt, sugar and milk until the mixture comes to a boil. Turn off heat, cover, and let stand 5 minutes. Add baking powder. Spoon the mix onto the Dutch oven in heaping tablespoon-size balls, then bake for 10 to 15 minutes. They are done when slightly brown around the edges.

Black Pudding

Here’s an old ranch recipe courtesy of Winkie Crigler, founder and curator of The Little House Museum in Greer, Arizona.

6 Eggs
1 Cup Sweet Milk
2 Cups Flour
1 Tsp Soda
1 Cup Sugar
1 Tsp Cinnamon
1 Cup Molasses

Mix well.  Pour into 1-pound can and steam for 2 to 3 hours by placing in kettle of boiling water.  Keep covered.

This is to be served with a vinegar sauce:
1 Cup Sugar
1 Tbsp  Butter
1 Tbsp Flour
2 Tbsp Vinegar
½ Tsp Nutmeg

Put in enough boiling water for amount of sauce wanted.
Add two slightly beaten eggs and cook stirring constantly to the desired consistency.

How To Fry Quick Doughnuts

The following recipe for doughnuts came from the March 17, 1885 Daily Missoulian.  Obviously, anyone making these doughnuts will want to find a substitute for fat as a cooking oil.

Put a frying kettle half full of fat over the fire to heat.  Shift together one pound of flour, one teaspoonful each of salt and bicarbonate of soda, and half a saltspoon full of grated nutmeg.

Beat half a pound of butter to a cream and add them to the flour.  Beat the yokes of two eggs to a cream, add them to the first-named ingredients, beat the whites to a stiff froth and reserve them.

Mix into the flour and sugar enough sour milk to make a soft dough and then quickly add the whites of the eggs.  Roll out the paste at once, shape and fry.

Corn Muffins for Breakfast

Pour one quart of boiling milk over one pint of fine cornmeal.  While the mixture is still hot, add one tablespoonful of butter and a little salt, stirring the batter thoroughly.

Let is stand until cool, then add a small cup of wheat flour and two well-beaten eggs.

When mixed sufficiently, put the batter into well-greased shallow tins (or, better yet, into gem pans) and bake in a brick oven for one-half hour, or until richly browned.  Serve hot.

Kid Pie

If the kid (goat) is too fat to roast, cut it into pieces and make pies.  Make a sauce of cut up perejil (parsley) and put in the pies with a little sweet oil and place it in the oven.

A little before you take it out of the oven beat some eggs with vinegar or orange juice and put into the pie through the holes made in the crust for the steam to escape.

Then return pies to oven for enough time to repeat The Lord’s Prayer three times, then take the pies out and put them before the master of the house, cut it and give it to him.

Potato Pie

Boil one-quarter pound potatoes until soft, then peel them and rub them through a sieve.  Add one quart of milk, three teaspoonfuls of melted butter, four beaten eggs, and sugar and nutmeg to taste.  Bake as you would a custard pie.

Brown Gravy

The following is a farm recipe for gravy from the late 1880’s.

This gravy may be made in larger quantities, then kept in a stone jar and used as wanted.

Take 2 pounds of beef, and two small slices of lean bacon. Cut the meat into small pieces. Put into a stew-pan a piece of butter the size of an egg, and set over the fire.

Cut two large onions in thin slices. Put them in the butter and fry a light brown, then add the meat. Season with whole peppers.

Salt to taste. Add three cloves, and pour over one cupful of water.

Let it boil fifteen or twenty minutes, stirring it occasionally.

Then add two quarts of water, and simmer very gently for two hours.

Now strain, and when cold, remove all the fat.

To thicken this gravy, put in a stew pan a lump of butter a little larger than an egg, add two teaspoonfuls of flour, and stir until a light brown.

When cold, add it to the strained gravy, and boil up quickly. Serve very hot with the meats.

 Slapjack

Take flour, little sugar and water,
mix with or without a little yeast, the latter better if at hand,
mix into paste and fry the same as fritters in clean fat.

Buffalo Jerky

Slice buffalo meat along the grain into strips 1/8 inch thick, 1/2 inch wide
and 2 to 3 inches long.

Hang them on a rack in a pan and bake at 200
degrees until dry.

To prepare outside, suspend them over a fire or drape
them on bushes to dry in the sun.

Coffee Roast

Cowboys loved their coffee.
Here’s a recipe where coffee is actually used in cooking a roast.

Cut slits in a 3 to 5 pound brisket. Insert garlic and onion into the slits.
Pour one cup of vinegar over the meat, and work it into the slits.
Marinate for 24 to 48 hours – refrigerated, of course.

Place in a Dutch oven.
Pour 2 cups of strong coffee and 2 cups water over the meat.
Simmer for 4 to 6 hours.
If necessary, add water during the cooking.

Boy in Bag

2 cups raisins
1 cup chopped walnuts (black walnuts are fine)
1 cup dark brown sugar, firmly packed
1 cup chopped suet
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
2 cups flour
1 ½ cups milk
1 cup chopped dried fruit of any kind.

Chop suet into small pieces no pieces being larger than a bean.
Combine with raisins, nuts, brown sugar, and chopped dried fruit.

Then mix flour, spices, and salt with baking powder.
Add gradually to fruit mixture with milk, beating well.

Put in flour sack or tie in large square of cloth. Put in kettle of boiling water and boil 3 hours, always keeping enough boiling water, and put on cloth to drain.

After about ½ hour, untie cloth and turn pudding onto dish. Let chill.

Slice and serve with hard sauce.
This pudding will keep well and is similar to plum pudding.

This can be made in camp with molasses instead of brown sugar. Or can be made with white sugar instead of either brown sugar or molasses.
This was a great favorite with chuck wagon cooks.

Tomato Catsup

One gallon skinned tomatoes
three heaping tablespoonfuls of salt
some black pepper
two of allspice
three of ground mustard
half dozen pods of red pepper

Stew all slowly together in a quart of vinegar for three hours.
Strain liquid, and simmer down to half gallon. Bottle hot and cork tight.

Thanksgiving Pudding

Pound 20 crackers fine, add 5 cups milk and let swell.
Beat well 14 eggs
pint sugar
cup molasses
2 small nutmegs
2 TSP ground clove
3 ground cinnamon
2 TSP salt
½ TSP soda.
Add to crackers.
Finally add pint of raisins. Makes two puddings.

 Brown Bread

Into 3 ½ cups of boiling water mix:

1 teaspoon each soda, salt and molasses.

Mix in enough graham flour to make a stiff batter.

When the mixture cools down, stir in one pint of light sponge,
made from a cake of compressed yeast.

Put into buttered bread tins, and set in a warm place until very light.
Then bake in a rather quick oven.

This will make two medium sized loaves.

     Baked Apple Pudding

3 Large apples, grated
1 cup sugar
1 cube butter
½ cup nuts
1 egg
1 cup flour
1 tsp baking soda
Pinch baking powder
½ tsp cinnamon
½ tsp nutmeg

Beat egg, sugar and butter.

Add apples and mix well.

Add dry ingredients.

Bake 30-40 minutes at 350 degrees.

Serve with cream or a white sauce.

Chicken Recipe (or any other game bird!)

This is a very simple recipe for chicken (when they had them)
or any other game bird, used often by the frontier settlers.

Start with 3 to 4 pounds of foul.

¼ tsp sage
¼ tsp pepper
½ tsp salt
¼ tsp allspice
¼ tsp basil
¼ tsp coriander

Wash the bird or birds, and pat dry.

Sprinkle cavity with mixed seasoning, except basil.

Place in Dutch oven and sprinkle with basil.

Cover and bake for 4 to 6 hours until tender.

Sourdough Cornbread

Here is a recipe to use some of the sourdough starter we shared with you previously.

1 cup starter.
Enough cornmeal to make a beatable batter
1 ½ cups milk
2 tablespoons sugar
2 eggs beaten
¼ cup warm melted butter, or fat
½ teaspoon salt
½ teaspoon soda

Mix starter, cornmeal, milk, eggs and stir thoroughly in large bowl.

Stir in melted butter, salt and soda.

Pour into a 10 inch greased frying pan or Dutch oven,
and bake for 25 to 30 minutes.

  Vinegar Pie

There were two different kinds of vinegar pie, one without eggs cooked as a cobbler in a Dutch oven, and the one below which is a custard pie.

A most important concern for a cook on the trail was to have items, especially for dessert, that do not require perishable items, and can have substitute ingredients. When the cook wanted to make the pie below, and ran out of sugar, he would substitute molasses, honey or syrup.

½ cup sugar
1 tablespoon butter
2 tablespoons vinegar
2 tablespoons flour
3 egg yokes (Save the whites for a meringue.)
1 cup water

Line a pie pan with your favorite pie crust. Bake the crust about half done before placing the mixed ingredients into it.

Bake in a slow oven until the custard is done.

If you would like you can use the egg whites for a meringue, but it is not necessary.

Calf’s Head Soup

Scald and clean the head, and boil in two gallons water with:

A shank of veal
2 carrots
3 onions
A small piece of bacon
A bunch of sweet herbs

When boiled a half hour, cut meat off head and shank.
Let the soup boil half an hour longer, and then strain it.

Put meat back in the soup and season. Thicken with butter and brown flour.

Let boil an hour longer. Just before serving add tablespoon of sugar browned in frying pan and a half pint wine. Good substitute for turtle soup.

Old-Fashioned Short Cake

One quart of nice buttermilk,
add to it one teaspoonful of soda,
quarter of a teaspoonful of salt,
one tablespoonful of unmelted lard.

Then stir in enough sifted flour to make as soft a dough as can be handled.

Roll out to about half an inch thick, cut into diamonds and bake quickly.

     Mincemeat

With the holidays just around the corner we wanted to come up with something festive. So, here’s an “old timer’s” recipe for mincemeat.

Boil the neck meat of a cow, deer or elk until tender. Grind the meat.

Cook with a cup of vinegar for about three hours.

Add cooked apples, raisins, some allspice, cinnamon, cloves, molasses and black pepper.

Heat thoroughly all ingredients. If you want a little kick, add some brandy or whiskey.

The ingredients can be stored in a covered bowl in a cool place until you are ready to use them. Just before placing the mincemeat in a pie crust you can add some freshly diced apples.

Graham Bread

Sift together one and a half pints of Graham flour, half pint wheat flour, one teaspoon salt, one teaspoon sugar and two teaspoons of baking powder.

Stir in one and a quarter pints of milk until it becomes a soft dough.

Pour into a well-greased bread pan and bake in rather hot oven for forty minutes. Cover the pan with brown paper for the first fifteen minutes. Remove and continue baking.

Corn-bread With Yeast

Scald one quart of sifted corn meal with boiling water to make a thick batter.

Add two tablespoonfuls of lard, half teaspoonful of salt, one tablespoonful of light brown sugar. Beat well.

When it is lukewarm add one cake of compressed yeast, dissolved in one cupful of lukewarm water. Beat together and set it to rise.

When light, pour in greased tins about half an inch thick. Bake in a moderate oven fifty minutes.

Pickled Eggs

Because it was difficult to keep eggs fresh without refrigeration, pickled eggs were a delicacy while on the trail. Once a cowboy got into town, he was able to get pickled eggs at his favorite tavern to add a little solid food to offset the beer and whiskey.

1-cup tarragon vinegar
1-cup water
2 Tbs sugar
½ tsp salt
½ tsp celery seed
1 clove garlic, minced
2 bay leaves
12 shelled hard-boiled eggs

Combine all ingredients in saucepan, except eggs. Simmer 30 minutes. Remove bay leaf. Cool. Pour over eggs in a crock or jar. Cover and refrigerate 2 to 3 days before eating.

   Making Tough Beef Tender

Lay meat out smoothly and wipe it dry.

Take a coffee cup full of fine breadcrumbs, a little salt and pepper, a little powdered thyme or other sweet herb, and just enough milk to moisten to a stiff dressing. Mix well and spread over the meat. Roll it up and tie it up with twine.

Brown in salt pork fat, then put in half a pint of water. Cover and cook.

The toughest meat is made tender and nutritious when cooked in this way.

Frontier Pudding

½ Cup stone ground yellow cornmeal
¼ Cup molasses
4 Tbsp sugar
4 Tbsp butter
¼ Tsp cinnamon
¼ Cup chopped apples
1 Egg plus another egg white beaten together
¼ Tsp baking soda
3 Cups milk

Mix all ingredients except milk. Scald half the milk and mix with ingredients.

Cook for 20 minutes in preheated Dutch over at 450 degrees.

Scald remaining milk and stir into other ingredients.

Cook for 3 hours at 300 degrees.
Serve hot or cold with cream.

Sourdough Biscuits

Sourdough biscuits were a delicacy whether on the trail or at the ranch. Once a cook got a good sourdough starter he cherished it like a baby. On the trail he would store it in a dark, cool place in his chuck wagon. Here is one cook’s recipe for a sourdough starter.

2 cups of lukewarm potato water

2 cups flour

1 tablespoon sugar

Make potato water by cutting up 2 medium-sized potatoes into cubes, and boil in cups of water until tender.

Remove the potatoes and measure out two cups of the remaining liquid. (The potatoes can be used for the evening meal.)

Mix the potato water, flour and sugar into a smooth paste.

Set the mixture in a warm place until it doubles its original size.

Old West Omelet

Here’s an 1883 receipt for making an omelet:

Break all eggs into one plate. Stir rather than beat them.

For each three eggs add one teaspoon cold water. (Cold water makes the omelet light and moist.)

Salt and pepper, and place finely chopped parsley on the eggs.

Put two ounces of sweet butter in pan. When the butter is very hot, pour in the eggs.

The instant it is cooked on one side, turn it quickly and cook the other side.

Double it over when you serve it, on a very hot plate.

 How To Fry Quick Doughnuts

Put a frying kettle half full of fat over the fire to heat.

Shift together one pound of flour, one teaspoonful each of salt and bicarbonate of soda, and half a saltspoon full of grated nutmeg.

Beat half a pound of butter to a cream and add them to the flour.

Beat the yokes of two eggs to a cream, add them to the first-named ingredients, beat the whites to a stiff froth and reserve them.

Mix into the flour and sugar enough sour milk to make a soft dough and then quickly add the whites of the eggs.

Roll out the paste at once, shape and fry.

   Mountain Oysters

Next to donuts, mountain oysters, or less delicately stated, calf testicles, was a cowboy’s most favorite food. In 1882, Oliver Nelson, the new cook for the T5 Ranch, was almost hanged because he threw out a half peck of “clippings.” He thought the cowboys were playing a joke on him when they left them in his kitchen.

As you castrate the calf, place the freshly severed testicles in a pot of cold salt water.

Remove tough membrane and slice across the grain, into ¼ inch rounds. Rinse each piece several times under running water to remove blood.

Heat oil to 375 degrees. Soak in buttermilk. Stir together flour black pepper and seasoning. Drop individual slices, a few at a time, in flour mixture and quickly coat and remove. Carefully place each piece into oil and fry a few at a time to keep them from clumping together. When the meat floats it is done.

Fart & Dart Beans

The following is not an actual 1800’s cattle drive recipe.  However, it is in the spirit of the bean dishes the cowboys ate.  Even better yet, it tastes great.

Mix together one 16 ounce can of the following: Pinto beans, pork & beans, red kidney beans, lima beans, white northern beans and butter beans.

1 lb cut up bacon
1 chopped onion
½ tsp minced garlic
½ tsp prepared mustard
½ cup vinegar
1 cup brown sugar

Fry the bacon until done, but not crisp. Pour beans, bacon, onion and garlic into large pan and mix. Simmer for 15 minutes a combination of the mustard, vinegar and brown sugar.

Pour the liquid over the beans and bake at 350 degrees for 1 hour. Mix the beans a couple of times during the cooking process.

  Fried Cakes

Here is a great treat whether you are a cowboy on a cattle drive; a member of a family on your way west; or spending the evening watching TV.

Obviously today you need to substitute an oil that builds less cholesterol than rendered beef fat. Sprinkling the Fried Cakes with sugar can make them a great dessert.

Mix well with fork 1-½ cups of flour and 1 cup water. With plenty of flour on hands and rolling surface, roll out dough to ¼ inch thickness. Cut into 2-inch squares. Heat rendered beef fat in skillet, and add dough squares. Brown on both sides. Sprinkle fried cakes with salt. Makes about 20 cakes.

 Chocolate Carmels

Boil together:
a pound of white sugar
a quarter of a pound of chocolate
four tablespoons of molasses
a cup of sweet milk
a piece of butter as big as a walnut

When it will harden in water, flavor with vanilla and pour on a buttered slab.

When nearly cold, cut in squares.

Sorghum Cake

This was a dessert made either at the ranch or restaurants in town.  It couldn’t be made on the cattle drive because of the need for butter and eggs, two items that would not remain fresh during a two to three month cattle drive.

2 tablespoons butter
½ cup sugar
2 eggs
1 cup sorghum molasses
½ cup water
½ teaspoon baking soda
2 cups flour

Cream butter and sugar. Add eggs. Mix Sorghum, water and soda. Add alternately with flour to creamed mixture.

Bake about 45 minutes in 10 X 10 pan at a 350-degree temperature.

Red Bean Pie

Beans were a staple of the cowboy’s food, particularly when he was on the trail.  Beans could be easily stored and they were inexpensive.  And although it probably wasn’t known, they’re also nutritious.

Here is yet another way the cook could feed cowboys beans.

1-cup cooked and mashed pinto beans.
1-cup sugar.
3-beaten egg yokes.
1-teaspoon vanilla.
1-teaspoon nutmeg.

Place combined ingredients in an uncooked piecrust.  Bake at 350 degrees for 30 minutes.  Make a meringue with the leftover egg whites.  Spread over baked pie and return to oven to brown.

Lazy Cobbler

This updated version of an old cowboy dessert, sometimes called dump, will serve 12 hungry cowboys.

Cook in a 12’ Dutch oven.  Use 2 cans slices peaches or pineapple with syrup, 1 package of white or yellow cake mix, 1/3 stick butter and some ground cinnamon.  Place fruit into oven.  Spread cake mix evenly over fruit.  Sprinkle cinnamon and thin slices of butter on top. .  Put lid on top of oven

Place 15 hot charcoal briquettes on the bottom and 10 on the top.  Bake for about 45 minutes or until you can stick a toothpick into the cake without having batter on it when you pull the toothpick out.

If you would like to mix the peaches into the cake, do so when the cobbler is about half done, and continue baking until done.

Cornfield Peas

Take freshly picked peas in your left hand and gouge them out with your right thumb until it gets sore, and then reverse hands.

Throw the shelled peas mercilessly into hot water and boil them until they ‘cave in.’  Then fry them about ten minutes in plenty of good fat meat gravy.

When you see that the union is complete, put them in a dish and eat them all.

Chicken Broth

Cut cleaned chicken into small pieces, break all bones, and place it in a pot with one-quart water and two teaspoons of salt.  Cover and let simmer for 3 1/2 hours, or until the meat drops from the bones.

If necessary, add a little hot water while it is cooking.  When done, there should be a pint of broth.  Strain into a bowl and when cold remove all grease that is on the top.

When ready to serve, heat again.

Crackling Cornbread

For six servings sift 1 1/2 cups cornmeal, 1/4 cup flour, 1/2 teaspoon soda, and 1 teaspoon salt.  To this add 2 cups buttermilk, 1 egg, and 1 cup finely chopped cracklings.  (Cracklings are the skin of the hog, which has been rendered of all fat until the pieces are very crisp and almost dry.)

Blend the above ingredients well.  Pour the batter into a hot, well-greased baking pan, and bake at 425 degrees for about 25 minutes.

Curing Bacon

One-peck salt to five hundred pounds pork.  To five gallons water:

4 pounds salt

1 pound sugar

1 pint molasses

1 teaspoonful saltpeter

Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel.  Hams first, then shoulders, middlings.  Pour over the brine; leave the meat in brine from four to seven weeks.

Noodles

Shift 2 cups flour onto a pastry board.  In well in center of the flour, break one egg and add 2 tablespoons warm water and 1/4 teaspoon salt.  Work mixture together, adding water to make a very stiff dough.

Divide into two equal parts and roll as thin as possible.  Cut into ribbons.  After 30 minutes of standing, place ribbons in salty boiling water.  Boil until just tender.  Drain and toss with melted butter and breadcrumbs. Serve hot.

Ash Cake

This is a pioneer bread using corn meal, salt and either cold or warm water to create a batter.

Pour the batter on a hot hearth or if outside on a hot rock. Spread ashes on the top.

When the bread is brown, brush off the ashes. Some ashes will penetrate the batter, but early settlers thought it only served to enhance the flavor!

Lacy-Edged Corn Pancakes

Into 1 cup white cornmeal, 1/2 teaspoon salt and 1/2 teaspoon baking soda, mix an egg and 1 1/4 cup buttermilk.

Place tablespoon of bacon fat or lard in hot skillet.  Let the shortening smoke a little before placing into it a tablespoon of batter, dropped at a distance of six inches.  Dropping batter at a distance into hot shortening is essential.

Serve with syrup made by bringing to boil over a low heat 1 cup dark-brown sugar, 1/4 cup water and tablespoon butter bacon fat.

Molasses Stack Cake

Blend ½ cup buttermilk, ½ cup shortening, 1 egg, 1 cup molasses, ½ teaspoon soda and a generous sprinkling of nutmeg and cinnamon.

Then add 2 cups flour.  Roll the dough thin and cut into circles the size of a small cake.  Bake on a greased cookie sheet until slightly brown.

Place sweet and seasoned apple sauce between layers.  Dribble a little molasses over the top and place a dollop of whipped cream over it.

Tapioca Jelly

One cupful of tapioca.  Pour over it three cupfuls of cold water and let it stand three hours, then put it in a saucepan set within another pan of boiling water.

If the tapioca has soaked up the water, add a little lukewarm water to it, then boil, stirring frequently when it begins to clear. If too thick, add a little boiling water, about a tablespoonful.

When quite clear, add white sugar to taste, the juice of one lemon and very little of the grated rind.

Pour into a mould wet with cold water.  Serve when cold with sugar and cream.

Kiss Pudding

One quart of milk, four tablespoons of cornstarch, mixed with a little cold milk, and five eggs.

Beat the yolks of the eggs with one cup of sugar and the corn starch. Put in the milk and let it boil until it thickens, stirring all the time.

Beat the whites: add a cup of sugar, flavor and spread over the pudding. Brown in the oven.

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5 Stupid Stuff Guys Do to Lose Weight

We’ve been chasing weight loss shortcuts for centuries. From William the Conqueror, who tried a liquid diet after he became too heavy to ride his horse, to Lord Byron, who exercised in layers to sweat off pounds, men have always been drawn to radical slimdown schemes. “They provide a sense of both risk and control,” says Sander Gilman, Ph.D., the author of Fat Boys and Obesity.

Do any lose-weight-quick tricks actually do the trick? Sometimes. But as David Katz, M.D., director of the Yale-Griffin Prevention Research Center, points out, “A cocaine binge will result in weight loss, but that doesn’t make it a good idea.” We don’t eat tapeworms or use vibrating belts anymore, but here are five crazy things some guys try.

1/ Fat Freezing

Inspired by “popsicle panniculitis”—the temporary dimples kids get from sucking on popsicles—researchers at Massachusetts General Hospital created cryolipolysis, or CoolSculpting, in 2008.

During the first hourlong session (sev eral may be needed, and the tab runs upwards of $750 every time you treat an area), the fat in a patient’s problem site is pressed between two cooling plates connected to a vacuum tube. Dermatologist Mathew Avram, M.D., a CoolSculpting advocate, says the freezing of cells stimulates apoptosis, or programmed cell death. After two to three months, says Dr. Avram, the body clears the affected fat cells out of the area. It’s unclear whether they relocate elsewhere in your body or come out when you go to the bathroom.

when you go to the bathroom. Dr. Avram cites studies that show that cryolipolysis can provide about a 22 percent reduction in fat-layer thickness. However, that’s only in the treatment area, like a love handle or your spare tire.

DOES IT WORK?

It’s not invasive surgery, and it’s FDA approved. Overall, though, the fat loss is “minor at best,” says Michael Roizen, M.D., chair of the Cleveland Clinic Wellness Institute. “As far as getting rid of the fat that’s dangerous to your health, it does nothing.” What’s more, Dr. Katz warns of the potential for infection. “Think of it as frostbite, but on purpose and internally,” he says. “Cellular debris like that undermines the inner barriers that prevent bacteria from getting into places they don’t belong.” Plus, your fat could return: UCLA researchers found that fat freezing could lead to something called “paradoxical adipose hyperplasia,” an increase in weight in the treated area, in a very small percentage of patients.

2/ Gastric Balloon

You know that uncomfortably full feeling that sets in after a big meal? That’s the idea behind the gastric balloon, which can cost $5,000 to $7,000. A silicone balloon is placed into your stomach endoscopically through a tube, or you swallow it in a pill that’s tethered to a small catheter. Then the balloon is inflated to roughly the size of a grapefruit.

“It’s sort of like eating a big Thanksgiving dinner, and the ‘Thanksgiving full’ feeling doesn’t leave your stomach,” says Vladimir Kushnir, M.D., director of bariatric endoscopy at Washington University in St. Louis. Temporary side effects can include vomiting, nausea, cramping, and discomfort. But once your body acclimates to the balloon, there aren’t many restrictions: just no rugby or kickboxing or any activity that could get you punched in the gut.

DOES IT WORK?

 This procedure isn’t for minor toning. It’s for people who need to lose 25 pounds or more. Dr. Kushnir, who was involved in clinical trials of the Obalon intragastric balloon (the swallowable pill form, recently approved by the FDA), says it’s typical for patients to lose 25 percent of their excess weight. “On rare occasions, someone will drop more than 50 pounds,” he says. It isn’t a magic bullet, he warns, but should be considered just a tool to supplement weight loss efforts.

Christine Ren-Fielding, M.D., a professor and chief of bariatric surgery at NYU Langone Medi cal Center, says the balloon is more of a weight loss jumpstart.

Dr. Katz is more skeptical: “It can cause atrophy of the stomach lining or even rupturing of the stomach,” he says. The balloon comes out after six months, and patients are encouraged to keep meeting with their program dietitian to reinforce the healthy behaviors they learned. But as with any weight loss procedure, success depends on your ability to maintain a low-calorie diet.

3/ Vaping Diet

programs like Slissie and the Vapor Diet promise to curb hunger cravings with artificial flavor vapors. There are roughly 450 e-cigarette brands, with flavors ranging from black licorice and cheesecake to pizza and, yes, Katy Perry’s Cherry. The Vapor Diet starts at around $100, and then you pay $65 a month for refill bottles.

DOES IT WORK?

Researchers in New Zealand who recently examined the idea came to a less-than-resounding conclusion: maybe. Marewa Glover, Ph.D., an associate professor of public health at Massey University, says vaping may help smokers who’ve recently quit cigarettes avoid weight gain, but more research is needed. “The long-term health risks of vaping are yet to emerge,” she clarifies. “But it’s vastly safer than smoking cigarettes. If people are reluctant to quit smoking because they’re afraid of the slight weight gain…what we’ve seen seems to indicate that vaping could help.”

But not gaining a few pounds as you try to give up cigarettes is very different from real weight loss. “This is about smokers making choices that are less destructive. No one is recommending that nonsmokers take up vaping,” Glover says. Plus, vaping may have serious health consequences. Researchers at UC San Diego have discovered that e-cig vapor can be toxic to the cells lining human organs, causing DNA damage that could conceivably lead to cancer.

4/ Stomach Draining

Have you ever finished a big meal and then thought, “Wouldn’t it be great if I could open a valve in my stomach and just drain out a third of what I’ve eaten, like the most disgusting beer keg ever?” Of course you haven’t, but this technology exists anyway and is marketed as AspireAssist.

“It’s basically a tube that’s surgically inserted into your abdomen,” says Dr. RenFielding. A port valve remains outside your body, flush against the skin, like a new orifice (that costs between $8,000 and $10,000). “About a half hour after you eat, you just open up a tube and pour out a third of the contents—about 30 percent of the calories—from your stomach into the toilet bowl,” Dr. Ren-Fielding says. You are, in effect, pooping out of your stomach.

DOES IT WORK?

Ongoing clinical trials suggest that it does. The FDA has approved Aspire Assist for adults with BMIs between 35 and 55. Average weight loss among the 200-pound participants was 12.1 percent of their body weight, versus 3.5 percent for those on diet alone, says Louis Aronne, M.D., of the Weight Control Center at Weill Cornell Medicine, who helped with the trials. “Then they maintained the weight loss by using the device intermittently,” he says.

The AspireAssist has a safety feature that tracks the drainage, and it automatically stops working after 115 cycles (five to six weeks). The device might help men modify their behavior, Dr. Ren-Fielding says.

“When you use this device, you can’t just gobble food,” she says. “Because then it’ll be in thick globs and won’t fit through the tube.” You have to learn how to chew more slowly—a smart habit for anyone.

Dr. Katz calls aspiration therapy “metabolic mayhem.” When you’re pumping out those excess calories, he says, “there’s no way of controlling your nutritional balance.”

5/ Body Wrap

The Thermojet Morfologic is a body wrap treatment purported to help you burn thousands of calories by emitting infrared rays that stimulate your metabolism. With this spa treatment, you lie on a table for an hour with your arms, legs, and abdomen wrapped in silicone pads heated to temperatures just below intolerable. The idea is to sweat, and you’ll feel like you’re in a sleeping bag filled with warm ricotta.

DOES IT WORK?

If sweating off the pounds sounds too good to be true, that’s probably because it is. Dr. Katz calls the Thermojet body wrap “utter hooey,” adding, “There is certainly no science behind it.” In the name of due diligence, I tried the treatment myself. I lost exactly 1 pound, which I promptly regained by morning. I also showered four times in the 48 hours following my body wrap treatment, because I felt like I was constantly sweating. If you want to sweat away weight, vigorous exercise is a much better choice.

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Mechanic Gets The Courage To Ask The Woman He Sees Everyday Why She Always Looks So Sad

Richard Newberry noticed a woman walking to work every day. The woman always had this somber look on her face. Newberry didn’t know the woman, didn’t know her situation, but he knew what that felt like.

Newberry knew what it was like to struggle. He had once been homeless and wanted to help. Although money was tight for his business, something in his gut told him to just give this woman, this total stranger, a free car.

So, one day, he did.

He offered Ernestina Nunez a car, but what she revealed made his deed that much sweeter. Nunez’s son was a marine veteran. After serving his country, he suffered PTSD. Her son became so depressed, he took his own life a year ago. The sad look on Nunez’s face was the sad look of any mother who had lost her son.

“He ended up taking his life, so he left me with nothing because he was the only thing that I had,” Nunez said crying.

Nunez hopes that other servicemen with PTSD get help before things get bad. She thanks Newberry for his incredible gesture. It was a spark of sunshine in a very gloomy period of her life.

“I’ve been in the boat. I’ve been homeless, not knowing what to do,” Newberry said.

Sometimes, it takes a stranger to really see what you’re going through when others can’t.

Please SHARE if you believe Newberry’s gesture is absolutely incredible.

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Put a huge steak in a pot of butter, the result is mouthwatering

If you like a great steak, take a minute to watch this video that showcases a method you might not have tried before. It takes some extra time, but we’d say it’s certainly worth it.

He puts a steak in some butter heated to a certain temperature. It allows the steak to cook fully through to the desired doneness (medium rare for me) and then he tosses it on high heat to ensure a great sear on the outside.

Watch the video for more information.

Would you try to cook a steak like this? Feel free to like and share and let us know what you think in the Facebook comments!

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Crash Me Ousside, Howbow Da? Tulsa’s Most Wanted RUN DOWN By Cop

A woman on a multi-day violent crime spree who was firing at Tusla (OK) police officers trying to arrest her was intentionally struck and killed by another officer in a dramatic conclusion to a deadly-force situation.

A woman wanted for a string of gun-related crimes was killed Saturday afternoon when an officer intentionally ran over her in south Tulsa after she exchanged gunfire with police following a vehicular chase.

Madison Sueann Dickson, 21, was pronounced dead at 3:07 p.m., Tulsa homicide Sgt. Dave Walker said.
Officers roped off the scene in the 8900 block of South Harvard Avenue outside of Jenks East Elementary School.

Police had been searching for Dickson because of her alleged involvement in a spree of gun-related crimes over the past week.

Officers found Dickson at an apartment at 81st Street and Sheridan Road on Saturday, police spokesman Leland Ashley said. Dickson then got into a pickup as a passenger and fled from the officers, Ashley said.

Dickson eventually bailed out of the truck and presented a handgun, Ashley said, which was when at least two officers shot at her. She fired gunshots at officers, Ashley said.

During the altercation, she was run over by a patrol cruiser, Ashley said, noting police desperately were trying to stop her because of the threat she represented. He said no one was struck by gunfire.

“She had every opportunity to stop and turn herself in,” he said.

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Meth addict fights 15 cops while masturbating, we’re not joking

This is one of the greatest police reports we’ve ever read.

Back in December, 2013, an Oregon man named Walter Frey began pleasuring himself in public while drinking at a Iggy’s Bar & Grill in Salem. The cops were called, and the story only gets crazier from there.

It all began around 1:00 PM on a Sunday afternoon when Frey called a locksmith, but refused to pay. Frey wandered off to local shopping center after the locksmith called the Marion County Sheriff’s Office. Deputies found him at the local bar after the bartender reported a man had exposed his penis and began masturbating. By the time authorities arrived at the bar Frey had moved the show to the restroom.

Iggy’s Bar & Grill (image source; The Independent)

According to The Huffington Post, Frey admitted to local sheriff’s deputies that he was high on methamphetamine and refused to stop masturbating. Deputies began using their tasers after Frey resisted arrest, but even the high voltage couldn’t stop him from spanking the monkey.

If anything the shocks only made Frey more violent. The first deputy on scene got into a fight with Frey, but could not restrain him. The deputy tried to radio for help, but could not reach dispatch from inside the restaurant. When dispatch could not contact the deputy for an update, backup was sent in force to the bar.

None of the officers were prepared for what happened next.

Frey was still masturbating and the first deputy had given up trying to stop him alone. Police reports show that at least 15 officers were required to subdue Frey who doggedly continued to pleasure himself throughout the scuffle. He was later taken to the hospital for minor injuries sustained during his arrest.

After his arrest Frey told the deputies that he had taken drugs the night before and did not remember anything that happened after Saturday night. Frey was charged with public indecency, resisting arrest, and theft.

 
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WATCH: 3 PUNKS ATTACK A MAN, HAVE NO IDEA HIS MMA BUDDY IS ABOUT TO KNOCK THEM ALL THE F*** OUT!! [VIDEO]

Most criminals commit crimes when they think the victim won’t be able to fight back. However, many criminals never quite realize that others might witness their crimes and intervene to help the victim.

A story from 2014 has begun recirculating on the Internet web, and was reported by KHON2, about an MMA fighter who witnessed his friend get mugged, and then stepped in to teach the muggers the definition of the word “pain.”

Mayura Dissanayaka was behind the counter at a gas station in Houston when he noticed his co-worker getting mugged right outside the store.

   His co-worker was returning from a run to the bank, and the robbers were waiting for him. They pulled up in an SUV and immediately attempted to take the money. That’s when Dissanayaka stepped in.

“The first guy I saw, I just kicked him in the face, then I punched the other guy,” explained Dissanayaka.  READ MORE OR WATCH THE VIDEO BELOW

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The Deadliest Neck Knife in the World?! – Karambit Training With Doug Marcaida

The Deadliest Neck Knife in the World?! – Karambit Training With Doug Marcaida
Those who know the Kali martial arts know exactly how destructive and viable a karambit is. But most of karambits available on market are folding karambits.

The lethality this blade has has is completely crazy. Simply the look of a karambit sharp edge will scare most of the aggressors. And most of them won’t see the sharp edge until it’s past the point of no return.

A fixed blade cut resolves most of these issues, yet the fixed bladed karambits have a tendency to be on the bigger side and still have that curve to the edge. Doug Marcaida has worked together with Max Venom to make the DMAX Karambit. The DMAX is lightweight, concealable, and also has a fixed blade.

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5 Photos Prove Camo Face Paint is the Most Attractive Makeup a Woman Can Wear

There’s something about a girl who can hunt that guys simply can’t resist. You know what we’re talking about . . . the type of girl who would pick a day in a treestand over a night out on the town. The kind of girl who believes camouflage is the new black, and isn’t afraid to get dirty.

When it comes down to it, you’d be hard-pressed to find a better girl than one who can hunt. They’re strong, smart and beautiful, plus they can rock the bad ass face paint look like the women below.

Ready to fall in love gentlemen?