Recipes Inspired by Lone Star Cowboy League: The Founding Years
Discover Lone Star Cowboy League: The Founding Years from Love Inspired® Historical! This FREE sampler includes 3 excerpts that will give you a glimpse of bighearted ranchers in small-town Texas. Nine recipes from the authors are also inside and we have a sneak peek at 3 of them below!
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What else would Hank cook for Nancy but a nice bone-in rib eye? This steak can be cooked in a skillet indoors or over a campfire for that authentic smoky flavor. One thing, though: real cowboys would have had a very thick cut of meat—up to 3 inches high! Your local grocery store, like mine, may only have thinner cuts, so adjust cooking times accordingly.
Bone-in rib eye steak
Olive oil or melted butter
Salt and pepper to taste
Rub steak on both sides with oil or butter as well as salt and pepper. Place steak in a platter and cover while bringing it to room temperature. Preheat skillet until it’s hot (400°F to 450°F). Drop in the rib eye. Cook on one side for 5 minutes for rare (longer if you prefer it well-done). Flip the steak and cook on the other side for same amount of time. Place in a clean dish, cover and let rest for 5 minutes. Serve hot.
—Regina Scott, author of A Rancher of Convenience
Renee’s Easy Cold Corn Salad
I love this recipe for its simplicity. There’s very little prep time and it can be made several days in advance of any event or party. This dish is a hit at any family gathering, especially with the kids. This particular recipe isn’t connected with Stand-In Rancher Daddy. However, every time I’ve brought this dish to a church potluck, the kids are the first to come back for seconds. I’d like to think if Molly made this for Sarah and Anna or the boys from town, she’d be a big hit with all of them.
2 cans whole kernel sweet corn
½ cup red onion, chopped (optional)
½ cup red and green peppers, chopped
1 cup shredded cheddar cheese
1 cup mayonnaise
1 or 2 cups chili cheese Fritos, slightly crushed
Mix the corn, onions, peppers, cheese and mayonnaise together in a large serving bowl. Refrigerate. Add Fritos just before serving so they stay crunchy.
—Renee Ryan, author of Stand-In Daddy Rancher
Pam’s Easy Peach Cobbler
My friend Pam gave me this recipe long ago. It’s always been a favorite of my husband and children, and now it’s a favorite of my grandchildren. I like this recipe because you can adjust the sugar to suit your tastes and always have a delicious dessert.
½ cup (1 stick) butter
1 cup flour
¾ cup sugar
1 tsp. baking powder
1 cup milk
1 quart home canned (or 1 large can) peach halves or slices and syrup
Melt butter in baking pan and remove from heat. In a bowl, mix together the flour, sugar, baking powder and milk, then gently drizzle this mixture over the butter, but do not stir or mix it in. Carefully place peach halves or slices on top of the mixture, then gently pour the peach syrup over the mixture. Again, do not stir or mix the ingredients. Bake at 350°F for 1 hour. Serve with whipped cream or ice cream. Delicious!
—Louise M Gouge, author of A Family for the Rancher