FOOD
by Ann Marie Kennon
Yippie-Ki-Gourmet! Recipes from the Open Range
Whether you're a lonesome cowboy, a rodeo star, or a city slicker with a hankering for some hearty grub, this page is your trail map to flavors of the Wild West. So, dust off your boots, tip your hat, and get ready to wrangle up some authentic cowboy cuisine.
Cowboy Spaghetti • 1 package (12 oz) spaghetti
• 2 tbsp chili powder
• 8 bacon strips, chopped
• 2 tbsp Worcestershire sauce
• 1-1/2 lbs lean ground beef
• 1 tsp ground cumin
• 1 large onion, chopped
• 1 tsp dried oregano
• 1 can (15 oz) kidney beans, rinsed and drained
• 1/2 tsp garlic powder
• 1 can (15 oz) tomato sauce • 1 can (10 oz) chili-seasoned diced tomatoes and green chiles, undrained
• 3 cups shredded pepper jack cheese, divided • Chopped green onions, optional
Preheat oven to 350°. Cook spaghetti according to package directions. In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.
26
O C TO B E R 2 023 LIBER T Y HILL D IGES T
