Yippie-Ki-Gourmet!

Recipes from the Open Range

Whether you're a lonesome cowboy, a rodeo star, or a city slicker with a hankering for some hearty grub, this page is your trail map to flavors of the Wild West. So, dust off your boots, tip your hat, and get ready to wrangle up some authentic cowboy cuisine.

Cowboy Spaghetti

• 1 package (12 oz) spaghetti

• 8 bacon strips, chopped

• 1-1/2 lbs lean ground beef

• 1 large onion, chopped

• 1 can (15 oz) kidney beans, rinsed and drained

• 1 can (15 oz) tomato sauce

• 1 can (10 oz) chili-seasoned diced tomatoes and green chiles, undrained

• 2 tbsp chili powder

• 2 tbsp Worcestershire sauce

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 3 cups shredded pepper jack cheese, divided

• Chopped green onions, optional

 Preheat oven to 350°. Cook spaghetti according to package directions.

 In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.

 Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.

FRITO PIE

Frito pie may have originally been served directly from the bag in a New Mexico Woolworth's in the 1960s. There are also claims that it dates back to the 1930s or 1940s, possibly in Texas. Regardless of its exact origins, it has become a staple at many local events, carnivals, and sporting events.

• 1 lb ground beef

• 1 medium onion, chopped

• 2 cans (15 oz each) Ranch Style beans (pinto beans in seasoned tomato sauce)

• 1 package (9-1/4 oz) Frito corn chips

• 2 cans (10 oz each) enchilada sauce

• 2 cups shredded cheddar cheese

• Thinly sliced green onions, optional

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, crumbling meat; drain. Stir in beans; heat through.

Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13"x9" baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

Pickling jalapeños creates a slightly milder flavor. The sugar tempers the heat somewhat, though they'll still have a zesty punch. To soften their kick even more, blend the candied jalapeños with cream cheese to craft a delightful spread.

COWBOY CANDY (CANDIED JALAPENOS)

• 1 lb jalapeño peppers (~16), cut into 1/4-inch slices

• 1-1/2 cups thinly sliced garlic cloves (~4 bulbs)

• 3-1/2 cups sugar

• 1-1/4 cups red wine vinegar

• 3/4 tsp salt

• 3/4 tsp mustard seed

• 3/4 tsp celery seed

• 1/2 tsp ground turmeric

• 1 cayenne pepper, minced, optional

Pack jalapeños and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes.

Carefully ladle hot liquid over pepper mixture, leaving 1/2 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.

Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Keep in a cool, dark place for up to one year. Use within 2-3 weeks once opened.