FOOD: Dude Ranch recipesHere are two recipes, shared by Justin Fosha of the Drowsy Water Ranch
By: Bea Ojakangas, Living North Magazine
Flank Steak Marinade
This marinade is also good with
wild game. This is a handy recipe
because you can marinate the
steak overnight in the refrigerator.
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons vinegar
2 tablespoons finely chopped onions
1 large garlic clove, minced
1 1/2 teaspoons ground ginger
1 1/2 pounds flank steak
In a large, flat dish (a 9 by 13-inch dish works well), combine all of the ingredients except for the flank steak. Place the steak into the marinade, cover, and refrigerate a minimum of 4 hours, turning once or twice.
Over very hot coals on a barbecue, or over an open camp fire, cook the steak, turning it once until seared and charred, but still rare in the middle. Baste with the marinade as you cook the steak.
Place on a board, and with a very sharp knife, cut diagonally into thin slices.
Makes about 6 servings.
These are huge. Perfect for packing
along on a day trip.
2 extra large eggs
1 cup granulated sugar
1 cup packed light or dark brown sugar
1 cup (2 sticks) butter, softened
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 cups regular (not quick) rolled oats
1 cup chocolate chips
1 cup chopped pecans or walnuts
(leave the nuts out if you want cowgirl cookies)
Preheat the oven to 350 degrees F.
Coat cookie sheets with spray or rub with shortening.
In a large bowl, beat the eggs, sugars and butter on medium speed until smooth and fluffy. Add the vanilla. Combine the soda, baking powder, salt, flour and oats in another bowl and stir into the creamed mixture. Add the chocolate chips and nuts. Dough will be stiff. Drop by 1/4 cup amounts onto the cookie sheet. Bake for 10 to 15 minutes or until golden brown, but still spongy. Cool slightly before removing from the cookie sheet onto a cooling rack.
Makes 15 big cookies.