via lovintheoven.com

Click the link below the picture to get the recipe.

Posted via web from Susie Blackmon’s Posterous

via cakespy.com

Posted via web from Susie Blackmon’s Posterous

Posted via web from Susie Blackmon’s Posterous

One of the cookbooks I have carried around for many years is “Cowboy Cooking” which is comprised of recipes from the Cowboy Artists of America. Who wouldn’t love a Bald-Faced Sandwich, a Cowpoke Sandwich, or some Cow-Chip Cookies? Many of the recipes can be cooked over a campfire too, which could come in handy when I finally move into an Airstream.

The Texas Cowboy Kitchen: Recipes from the Chisholm Club, is another favorite … by Grady Spears, who also wrote  A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos. Here is a link to all 8 Grady Spears’ cookbooks.

Wondering how to cook those ‘mountain oysters?’ Cowboy Tendergroins! After castrating your bull calves, take their ‘oysters’ (approximately 6 per person), clean them down to the membrane, throw them in a hot griddle or skillet coated with some Mazola oil, season with a little garlic salt to taste, and cook them until they pop open. Serve hot!