Cowboy Up Pudding Recipes

SON OF A GUN IN A SACK (COWBOY PUDDING)

Son of a Gun in a Sack (Cowboy Pudding) image

From an Old Better Homes and Gardens Heritage Cookbook. The narrative below is from there. When the ranch cook wanted to be especially nice to the cowhands he made a boiled pudding sometimes called Son of a Gun in a Sack. Raisins or dried apples and suet were added to a soft dough. Following the old colonial method, the mass was placed in a cloth sack and boiled in a big kettle of water until done. Perhaps it got its name because it was so much trouble to make.

Provided by Chef Boy of Dees

Categories Dessert

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 1/2 cups soft breadcrumbs
1/2 cup packed brown sugar
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup raisins
1 cup suet (5 oz)
1/2 cup chopped nuts
1 (5 1/2 ounce) can evaporated milk (2/3 cups)
1/2 cup light molasses
sweetened whipped cream (optional)

Steps:

In mixing bowl combine flour, bread crumbs, sugar, soda, salt cinnamon, cloves and nutmeg.
Stir in raisins, suet, and nuts.
Stir in milk and molasses; mix well.
Arrange layers of cheesecloth to form a 16 inch square about 1/8 inch thick; set in a 1 quart bowl.
Fill cheesecloth with pudding mixture; bring up sides of cheesecloth allowing room for expansion of the pudding; tie tightly with string.
Place the "sack" in a colander.
Place colander in kettle; add enough boiling water to cover the sack.
Cover; boil gently for 2 hours.
Remove colander from pan; remove cheesecloth from around pudding at once.
Turn pudding, rounded side up, on plate.
Let stand 30 minutes before service.
Serve warm with whipped cream, if desired.
NOTE: Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening - which also has a relatively high melting point - for suet in most recipes and few people will notice.

Nutrition Facts : Calories 499, Fat 26.6, SaturatedFat 13.2, Cholesterol 19.9, Sodium 731, Carbohydrate 60.8, Fiber 2.1, Sugar 29.2, Protein 6.2

COWBOY CAVIAR SOUP

Cowboy Caviar Soup image

All the ingredients of cowboy caviar are combined in this thick and flavorful soup. Pureed corn and water are the base of this soup to keep the sodium levels down. Roasted vegetables are stirred in at the end, along with fresh lime juice and cilantro just like cowboy caviar. Mexican spices will have you coming back for more. Serve with tortilla chips if you like.

Provided by Chef Mo

Categories Black Bean Soup

Time 55m

Yield 8

Number Of Ingredients 21

Ingredients

1 large green bell pepper, cut in 1/4-inch pieces
2 medium Roma tomatoes, cut into 1/4-inch chunks
1 small red onion, cut into 1/4-inch pieces
4 tablespoons olive oil, divided
1 small jalapeno pepper, chopped
2 cloves garlic, chopped
3 cups water
1 (16 ounce) package frozen corn, thawed, divided
1 medium avocado, chopped
¾ cup reduced-sodium black beans, rinsed and drained
¾ cup black-eyed peas, rinsed and drained
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ cup red wine vinegar
¼ cup chopped fresh cilantro, or to taste
1 medium lime, juiced

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
Add avocado to the pot and puree soup with an immersion blender.
Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 25.2 g, Fat 11.3 g, Fiber 6.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 520.7 mg, Sugar 3.7 g

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