Recipes and photos courtesy of A Bountiful Kitchen, www.abountifulkitchen.com
Wreck pan: The pan in which cowboys placed their dirty
dishes following a meal.
Ingredients
• 8-10 thick white rolls, split in half and
buttered on the inside (any type works,
Costco rolls, homemade, etc.)
• 1 ½ lb Italian or spicy sausage
• ½ onion, chopped
• 1 clove garlic, crushed or chopped
• 2-3 cups grated cheese, cheddar,
Monterey Jack, Pepper Jack or a combo
• 10 large eggs
• 2 cups whole milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• Ground pepper
Squirrel can: The large can in which cowboys scraped
the food scraps before placing them in the wreck pan.
Cook’s last job of the evening: Point the tongue
of the chuckwagon toward the north so the herd could
“follow the tongue” the next day.
Gut robber, greasy belly, biscuit shooter:
Cowboys names for both the ranch house and trail drive cook.
Coffee recipe: A hand full of coffee for every cup
of water.
Possum belly: A rawhide apron attached to the underside
of the chuckwagon in which wood and buffalo chips are
stored for the dinner fire.
Preparation Instructions
• The night before serving, grease a 9x13 pan.
• Lay the split and buttered rolls in the prepared pan, buttered side up.
• Brown the sausage and pour the cooked meat into a dish lined with paper towels. Let the
grease drain from the sausage. Using the pan the meat was cooked in, place the pa