The Sweetwater Chuck Wagon Gang serving community crowds

October 3, 2012

Shown are members of the Sweetwater Chuck Wagon Gang at the recent Chamber Banquet on Monday, Sept. 4, 2012: Freddie Creed, John Bewley, Chris Casto, Mark Martin, Bill Stroman, Dale Martin, Tom Henderson, Kyle Lawrence, Tere Lawrence, Lloyd Harris, Jackie Lee, Jack Lawrence, Johnny Davis, Bryan Studdard, Glen Bennett, Homer Grimes, Bill Clark, Jay Lawrence, Norman Ashford & Jackie Trent.

The Sweetwater Chuck Wagon Gang has been around for quite some time and has served many Nolan County crowds, as well as other crowds when the Gang used to travel. The Gang specializes in cooking brisket, steak, potato salad, ranch style beans and other items. "We specialize in chuck wagon-style cooking," said member Tom Henderson. "We also pride ourselves in feeding many in a short period of time."
The Sweetwater Chuck Wagon Gang cooks for many local events including the Sweetwater Chamber of Commerce Banquet, the all-sports banquet, the Nolan County Livestock and Fair Association and the WASP Homecoming to name a few.

Potato Salad for 150 People
3 eggs
1-1.45 lbs. potatoes, cooked and diced
3 med. onions, chopped
3 dozen hard-boiled eggs (save 9 for garnish)
Dressing
1 1/4 c. sugar
3 tbsp. salt
4 tbsp. mustard
Mix all together. Put into bowls. Slice eggs on top and sprinkle with paprika.

Rum Cake
Ingredients:
1 box moist-style yellow cake mix
1/2 cup rum (I use Captain Morgan’s Black Spiced Rum)
1/4 lb. margarine or butter
1 cup sugar
1/4 cup water
Directions:
Mix cake according to directions except substituting 1/4 cup rum for some of liquid called for in baking directions. Bundt cake pan works better. Pan needs to be sprayed with non-stick cooking spray.
Glaze: Place 1/4 lb. margarine, 1/4 cup rum, 1/4 cup water, 1 cup of sugar in pan. Bring to boil; boil 2-3 minutes. Drizzle over warm cake. Retain any glaze left to apply to cake later.
Any rum will work, but the spiced gives more taste.
Submitted by Glenn Wortham

Ranch Style Beans
1 lb dry pinto beans
5 cups cold water
2 teaspoons chicken bouillon
4 ounces ham hocks
1/4 teaspoon liquid smoke
1 1/2 tablespoons combination of California chili powder (New Mexico, Hungarian Paprika. All Mild)
1 tablespoon brown sugar, plus
1 teaspoon brown sugar
1/2 teaspoon black pepper (for spicier beans add another 1/2 Tsp)
1/4 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder or 1 -2 garlic clove, minced
1 1/2 tablespoons onion powder or 1 medium onion, chopped
1 teaspoon seasoning salt (add in the last 30 min only)
1/4 cup tomato puree (add in the last 30 min only)
Directions:
1. Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
2. If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
3. Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
4. Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.

Tom’s FrenchKiss Toast
3 eggs
1-1.5 cups milk
2 tbsp Vanilla
1 tbsp Sugar
Cinnamon
6-8 slices Sliced bread
Scramble eggs in bowl.
Add sugar, vanilla and milk.
Stir well as adding cinnamon.
Dip both side of bread in mixture for 2-3 seconds.
Place on flat cooking service at medium heat.
Turn when side firms up.
Add more cinnamon as you dip bread slices.
Makes 6-8 pieces depending on milk used.
Submitted by Tom Henderson

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