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Home Cookin' on the Range

It’s bumper-to-bumper in Weatherford, and most everyone is smiling. Traffic moves at a crawl around the courthouse, its picturesque red…

Tom Perini’s Chuck-Wagon Stew & More

In the February issue’s Taste department, writer Jessica Dupuy embarks on a wine-tasting trip on the Rio Grande with folks…

Skillet Scramble

This simple, one-pan breakfast from Bill Cauble and Cliff Teinert’s cookbook, Barbecue, Biscuits & Beans (Bright Sky Press, 2002), is…

Tom Perini’s Chuck-Wagon Stew

Tom likes to serve this dish from his restored 1800s chuck wagon. He says the fat from the brisket and…

Pecan-Brie Appetizer

Yield: about 12 appetizer servings.

Nutty Chicken

Lone Star Dutch Oven Society member Beth Haynie contributed this for our November 2000 issue's story on Dutch oven cooking.

Black Forest Icebox Pie

Wayne & Jay Switzer, members of the Lone Star Dutch Oven Society, show the unbelieving that you really can make…

Sassy Meat Loaf Ring

Lone Star Dutch Oven Society master cook Bill Brummel shows us how to make ordinary ground meat into a masterpiece…

Easy Chicken Pot Pie

Wayne & Jay Switzer of the Lone Star Dutch Oven Society graciously contributed this way-too-easy recipe for our November 2000…

Texas Hill Country Breakfast

Bill Brummel, of the Lone Star Dutch Oven Society, kindly shared this recipe for our November, 2000 issue’s story on…

Campfires, Camaraderie, and Cast-Iron Cuisine

If you're thinking about "going Dutch," your first step will be to find an oven. A high-quality, 10-inch Dutch oven…

Shirley’s Peach Cobbler

James Stuart, owner of J-S Chuckwagon, credits his wife, Shirley, with developing this recipe years ago. James won first place…
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