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Cody Country Barbecued Chicken Wings

Serves 12

5 pounds chicken wings
1 cup brown sugar
3/4 cup dry sherry
1/2 teaspoon dry mustard
1 cup soy sauce
2 cloves garlic, minced

Cut off tips of chicken wings and discard. Cut wings at the joint and place on baking sheet in a single layer. Bake at 350 degrees 30 minutes. Combine remaining ingredients in a saucepan and bring to a simmer. Pour over wings and continue baking 2 hours. Turn occasionally.

Wyoming Winter White Chili

Serves 6

3 whole boneless chicken breasts, cut in 1" cubes
2 cups chopped onions
2 medium green peppers, chopped
2 garlic cloves, minced
2 15.5-oz. cans Great Northern beans, drained
1 14.5-oz. can chicken broth
2 4.5-oz. cans chopped green chillis
1/4 teaspoon cumin

Spray nonstick Dutch oven with nonstick cooking spray. Cook chicken, onions, green peppers, and garlic until chicken is no longer pink. Add remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 10-15 minutes or until sauce thickens slightly.

Chili Rellenos Casserole

Serves 6

1 8-oz. pkg. Monterey Jack Cheese, grated
1 8-oz. pkg. Cheddar Cheese, grated
2 cans peeled, roasted chilies, sliced with seeds washed out, patted dry
1 medium or 2 small tomatoes, sliced
5-6 eggs (depending on size of eggs)
Small can evaporated milk (2/3 cup)

Layer:
First kind of cheese, chili slices, second cheese (make several layers)
Place sliced tomatoes on top.

Mix and pour over mixture:
Eggs, beaten
Evaporated Milk

Bake at 350 degrees for approximately one hour.

Western Potato Wedges

Serves 4

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 cloves garlic, minced (optional)

Place potatoes in large bowl; add cold water to cover. Let stand for 15 minutes.

Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

Transfer potatoes to a clean large bowl. Sprinkle with Oil, pepper and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until gold, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup or salsa dip on the side.

Chuck Wagon Baked Beans

Serves 4

1 - 1 lb., 15 oz. can Campbell's Beans
1/4 cup dark molasses
1/4 teaspoon ginger
1/8 teaspoon pepper
1/4 teaspoon salt
1/2 cup chopped onion
3 slices bacon, cut in pieces

Mix all ingredients except bacon in a bean pot or Dutch oven. Place bacon on top and bake, covered, about 2 hours in a bed of coals or at 350 degrees in a convention oven.

Cowboy in a Blanket

Serves 16

2 loaves bread dough, frozen or homemade

Filling:
2 cups cooked chicken, ham, beef, corned beef or turkey
4-5 tablespoons appropriate gravy, soup, or other liquid
1/4 cup chopped onion
1/4 cup shopped green pepper
1/4 cup chopped celery
1/4 cup sprouts
Salt and pepper, to taste
Dash soy sauce
1 egg, beaten
Sesame, caraway or poppy seeds

Thaw frozen dough or prepare homemade dough. Roll out 1 loaf into a 12x18-inch rectangle 1/2-inch thick. Cut into eight 6x6-inch pieces. Mix chopped meat with all ingredients except egg and seeds. Place 2 tablespoons filling in each square of dough, keeping mixture away from the edges. Dampen edges with beaten egg and pinch together. Brush tops of squares with egg and sprinkle seeds lightly over them. Arrange on greased baking sheet, gently flatten each square and cover. Let rise in a warm place about 45 minutes. Repeat the procedure with the second loaf. When rising is complete, bake at 350 degrees 20-25 minutes. Cool. Refrigerate in plastic bags.

Cowboy Bars

36-38 bars

2 cups brown sugar
3 cups flour
1/2 teaspoon salt
1 teaspoon soda dissolved in 1 cup hot water
1 teaspoon cinnamon
1 teaspoon baking powder
2 eggs, beaten
1 cup oil
1 cup raisins
1/2 cup chopped walnuts, optional
1 cup confectioners' sugar

Without stirring, put all ingredients but last 2 in a bowl. Mix lightly and spread in greased, floured 17x11-inch pan. Bake at 350-375 degrees 15-20 minutes. Glaze with thin layer of confectioners' sugar that has been thinned with enough water to spreading consistency. Cut into squares.

Pioneer Beef Stew

Serves 6

1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley

Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned, about 6 minutes. Place on a plate.

Add onions and mushrooms to pot; sauté for 6 minutes. Add garlic; sauté, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1/4 hours. Skim off any foam.

Add carrots, potatoes and green beans. Cover partially; simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Five-Layer Mexican Dip - Powell Style

Serves 16

2 cups cooked and mashed pinto beans
1/2 cup mild salsa
1/2 ripe avacado
1/2 cup plain nonfat yogurt
2 cups shredded lettuce
1/2 cup chopped tomatos
1 oz shredded sharp cheddar cheese

In a small bowl, mix together beans and salsa. In a seperate bowl, blend together the avacado and yogurt. In a shallow serving dish, layer ingredients beginning with the bean mixture. Top with the avacado sauce, then cover with lettuce, tomato and cheese. Serve with tortilla chips.

Powell Pinto Fiesta Cake

2 cups cooked mashed pinto beans
2 cups diced raw apples
1 cup sugar
1/4 cup butter
1 egg, beaten
1 cup flour
1/2 tsp.salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves and allspice
2 Tbs. vanilla
1 cup raisins
1/2 cup chopped nuts

Cream sugar and butter, add eggs and beans. Sift together dry ingredients and add to sugar mixture. Add apples, raisins, nuts and vanilla. Pout into greased 10-inch tube pan and bake 45 minutes at 375 degrees. Glaze and decorate with maraschino cherry halves and walnut halves.

Pinto Bean Pie

1 cup brown sugar
1/2 cup white sugar
1/2 cup margarine
1 cup cooked, mashed pinto beans
2 eggs, beated

Mix sugars, beans, margarine and eggs together. Pour into unbaked 9-inch pie shell. Bake 25 minutes at 375 degrees, finish at 350 degrees for 20 minutes. This is simlar to pecan pie.

Bean Pot Soup

2 cups dry pinto beans
1/2 lb. cubed ham
1 qt. water
27 oz. tomato juice
4 cups chicken stock
1 medium onion, chopped
2 cloves garlic, minced
3 Tbs. chopped parsley
1/2 cup chopped green pepper
4 Tbs. brown sugar
1 tsp. salt
4 bay leaves
1/2 tsp. celery seed
4 whole cloves

Soak thoroughly washed beans overnight in water. Drain and rinse again. Mix all ingredients together and bring to a boil. Reduce heat and simmer covered about 6-8 hours, stirring occasionally. When beans are tender, increase heat to reduce liquid if desired. Remove cloves and bay leaves.