Cooking in the West

Many readers know the poetry from Sandy Seaton Sallee even if they don't know Sandy or her husband Scott. Sandy and Scott own Black Mountain Outfitters in the Paradise Valley, and they need some prayers and love right now. Just as their busy summer season was starting, the mare Scott was packing to camp spooked hard, ran over his mule, and he landed on a big rock. He was having trouble breathing. Fortunately there was cell service even though they were several miles up a trail, and Sandy's brother was able to call her to send a helicopter. Scott was life-flighted to Idaho Falls Medical Center trauma unit. Turns out he broke 10 ribs on his right side in multiple places. One punctured his lung, and he was bleeding internally. He also broke his collarbone, lacerated his liver, bruised his kidney, and he has some stress fractures mid-back.

Scott is tough, his doctors were great, and he will be coming home to recuperate soon. Many marvel that someone who has been so badly injured will be working hard to get back in the saddle as soon as possible again, but perhaps this poem by Sandy will help explain that a horseman (or a mule man) just understands and loves horses and mules no matter what wrecks happen. Horse wrecks are a part of the horse person's life, and I pray that Scott will be back riding down the trail on a good mule and doing what he loves as soon as possible!

Still

— by Sandy Seaton Sallee

Be Still. Let the Horse – Be a Horse.

Don’t push him to canter and lope figure eights

Don’t prod him to sidepass and open the gates

Don’t pen him up lonely away from his mates

Don’t hold him up tight just to see how he rates

Don’t flag him and chase him and play with his mind

Don’t scold him because he’s sulled up in a bind

Don’t watch him crossover, he can’t move his hind

Don’t cinch him unknowing, he’s wearing a blind.

Don’t spur him to sidepass and quicken his feet

Don’t bribe him and stall him with many a treat

Don’t bite him or ace him to make him compete

Don’t make him the reason that your life’s complete.

Be Still. Let the Horse – Be a Horse.

‘Cause sometimes a hoss must be wild and free

Unfettered, untouched, with complete liberty

To run if he wants to and buck and to flee

To be left alone – from you and from me.

A wet saddle blankets helped many a steed

The right kind of training is sure what they need

But sometimes – just sometimes – step away from your lead

Let nature take over, renewing the breed.

Be Still. Let the horse – be a horse.

We turn out our horses and mules every night

In one million acres, I sure love the sight

They’re packing only a bell in their flight

Wrangled next morning, their eyes sparkle bright

A horse is as good as his breeding and care

They’re willing to please, if you’re kind and you’re fair

But sometimes just leave them – stud, gelding, or mare

Ask them for nothing. Answer their prayer.

BE STILL.

My featured recipes this week are from Barb Berklund of Park City, Montana. Thanks, Barb! Barb notes that Fluffy Wuffy is traditionally a breakfast dish, but it makes a nice supper also.

Fluffy Wuffy:

1/4 C. butter or margarine

3 eggs

2 C. milk

2 T. sugar

3/4 t. salt

1 C. flour

Heat oven to 400 degrees. Melt butter in a 9x13 pan. Mix remaining ingredients in a blender and pour over melted butter. Bake 20-25 minutes until lightly browned and puffed. Serve with maple syrup, cinnamon and sugar, or just plain.

Chicken Strips:

Cut as many chicken breasts as you want into strips. Put into an appropriate dish or in a large zip-lock bag and fill with buttermilk just to coat well. Let sit for 1/2 to 1 hour. Drain well and discard buttermilk. Then using a clean zip-lock bag, shake the pieces lightly in flour, then dip in beaten egg to coat each piece well. Then roll in crushed Italian Bread Crumbs and coat well. Lay in baking sheets and bake for 40 minutes or till done at 350 to 375 degrees.

Frozen Ice Cream Dessert:

19-oz. pkg Oreo cookies

1/2 C. butter

1/2 gallon vanilla ice cream

12 oz. Spanish peanuts

2 C. powdered sugar

1 1/2 C. evaporated (not sweetened condensed) milk

1/2 C. butter

2/3 C. semi-sweet chocolate chips

Crush cookies, mix with 1/2 C. softened butter. Pat into a 9x13 pan. Freeze. Slice vanilla ice cream and pat onto the crust. Top ice cream with peanuts. Freeze again. On a stove over medium heat, combine powdered sugar, evaporated milk, butter, and chips. Bring to a boil. Boil for 8 minutes. (It will look a bit curdly). Remove from heat and let sit for 1 hour. Pour over frozen layers and return to the freezer. Remember to take it out of the freezer at least 20-30 minutes ahead of serving for ease of cutting.