Cowboy Campfire Cooking for Beginners: Cowboy Casserole, Haystacks and Potato Sticks (#1213)

Cowboy Cooking 101 with three EASY recipes! Cowboy Casserole with Beef, Beans and Cornbread on top, a side of Fried Potato Sticks and Butterscotch Haystacks for dessert. Hunt for Morel Mushrooms and Be Ignorant and Happy with The Moron Brothers.

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they say you are what you eat so I don’t eat chicken feet butter loveely Sumer Grandma’s pickle beads well cut it up put it in the pan throw it over your shoulder and see where it lands right here in forit MERS ters beans and corn the cows in the barn and the Sheep spin Shor kids in the barnyard chasing Grandpa’s chicken chicken chicken spices slices cuts I is going to slash your grocery prices right here in kitchen help you grow your garden good with recipes to suit your mood try some grub you’ve never tried before smash it with a wooden Mallet going to educate your pet right here in kitchen and Farmers [Applause] kitchen we going to cook something good ni now sunshine I like it on my shoulders you know what we have decided that we’re going to lose 5 lbs both of us MH but not today because I was sitting around thinking you know I think about some of the kids I have these memories when I was really really young yeah and the other day I had a peanut and just the taste in my mouth triggered a memory okay mom used to practice and make all kinds of stuff she’d pull them out of cookbooks this is something mom used to make and once you taste it you’re going to have had it somewhere it’s an oldfashioned thing it’s three ingredients we’re going to start with our dessert today that’s right but this is so simple now we’ve got our double boil over here we got our water hot then we got butterscotch how much butterscotch you put in there that’s a cup and a half cup and a half of butterscotch just the little morsels what you call them morsels yes the morsels so tell us what you’re doing here Nikki she remember what I was talking about cuz I’ve had this too and butterscotch is the best beautiful right so tell us what you do this is this is this is below Tenderfoot that’s right this is anybody could do this so tell us what you do and I haven’t got normal pans cuz I made a my own double boiler here cuz I I didn’t have one it’s up in the cabin just a larger pan just a larger pan with water and this and we have a cup and a half of butterscotch in here and I’ve got these melted down to almost perfect all right and all we’re going to do is bring it back we’re going to add a cup of these peanuts we have these are honey roasted and then we have those Chow noodles a cup of those chowa noodles now you think candy you don’t normally think chowa noodles and a lot of you have had this I’m sure so we got that all nice and gooey yes we do look at that and that look nice this would be a fun campfire thing if you got some kids and you want to make something that maybe their first recipe yeah around the campfire oh my so easy we could have done white chocolate could on chocol we could do all colors but that’s going to set up so I’m going to we got a cup of the peanuts cup of peanuts now these are honey roasted M that’s that’s what we like oh my goodness I don’t know what made me remember this the best ever go ahead and throw those in yum I’m going kind of crunch them up a little you know everybody’s thinking about camping out now and tonight we’re going to do three simple beautiful wonderful recipes and we’re going to incorporate some leftovers we like to have our leftovers in fact we could have done three shows today on leftovers we got a lot of stuff we got so much stuff we had some company over the other night we had some spaghetti you might do that next week that sounds good all right so you’re just mixing it up I mean and just chopping up the CH my noodles I’m just kind of crunching them up makeing them a little smaller and we’re just going to spoon teaspoons full on here and that can sit I’m take it put it in the fridge or it can just set out for a half hour hard enough while we’re dinner is Magic do you want to eat it with a spoon oh I could I know you could but uh yeah we that that 5B thing it’s not going to happen this maybe next week yeah maybe next week so I’m just going to make these you can do any kind you want but we’re going to just do a little and that sets up pretty quick yeah it does I’m just going to make us some little things here I would like to know once we’re done with this show let us know how many of you have had these and probably still make them to this day but I haven’t had them I guarantee you Nikki for 40 years so they’re not wow they’re not going to last long at the house and once I tasted it that flood of memories comes back and you remember sitting there as a kid having these wonderful concoction and you forget about the Chow noodles don’t even think about that that’s your salty crispy it’s wonderful if you never had it you need to try it and again for those kids out there who might be interested in cooking it’s a wonderful first recipe now you simply take those in the house put them in the refrigerator for half hour they can even set out and they’ll Harden that’s how quick they’re going to harden most of you had it I guarantee it but if you haven’t oh my three ingredients Paradise that’s right we’re not going to lose that weight this week [Music] [Music] we might call this show the campfire cooking 101 everybody’s want to camp right now we had the super easy dessert three ingredients wow yes we’ve got something that is a one pot meal it’s got everything you want it’s got It’s got your meat it’s got your beans and it’s got your bread on top I’m starving sound good it does sound good um what we’re going to do with this and know we could call this corn pone pie or whatever you want to call it but it’s gonna I’m gonna have it to have a little chili taste to it yeah we’re going to have cornbread over top of that oh it’s going to be so good first of all I’m going to take three or four pieces of bacon and I’m just cooking the bacon for the taste right and for the grease M because once I get that bacon going I’m going to pull it off we’ve got our bacon done and now let’s cut some onion up and get it going I’d say about a half a cup of onions and just mix those up in there real fine as much onions as you want if you like a lot of onions put the whole onion in there I like to keep just a couple inches from the fire this is 11 in off the ground this great right here is 11 in off the ground and heat is heat whatever Source you use after I get my onions done I’m going to come back with my burger right pound of burger we’re going to turn our Burger over and you can make it real fine little pieces you can leave some chunks in there if you want now in a minute this is all going to come off and it’s going to go over charcoal the great thing about it the pan is preheated it’s already hot so we’ve got our repurposed Forge over there ready to go after that gets done we’re going to put the tomatoes in it one cup nice Tomatoes we’re going to let that simmer a little bit put the beans in it I have one cup beans and I like chili beans adds a little extra flavor then our spices in it little wash s Shire if you want to put some cumin in it and some Chell powder put that in there chili powder that’s to taste I probably like a lot more cumin than you do and a little or sister sauce put your bacon back in now I’ve already got some bacon grease in there yummy so I’m going to kind of flatten this out and let it simmer I’m going to set it kind of off to the side it’s going to cook a little bit and get comfortable with itself get all cointed now we’re going to take Sally’s cornmeal recipe and just put right on top of this I’m going to flatten that up put on top of it put it over here here 425 and boom we got got we got dinner all right how do you mix this up simp this this is yellow cornmeal the plain bolted and I hit one and 3/4 cup here right so simple then I have 1 and 1/2 cups of Buttermilk she always uses buttermilk you have to use buttermilk and then one egg right there and I have mixed together all these little seasonings I have a teaspoon of sugar teaspoon of salt teaspoon of baking powder and half a teaspoon of soda and we’re good to go good to go that’s it I’m going to whisk this up well we’re starving this is one of the few shows where when you see us cooking we’re cooking dinner yeah this is what we’re going to eat tonight and we have I think I had an orange today is all we had so far yeah I’m sorry CU we’re going to lose that 5bs next week that’s right next week next week yeah that’s it ready to go I tell you what I’m going to do if you want to scoot that over I’ll set the pan right up here and you can just dump that right on top of there good idea all right so I got everything all flat yep and it’s beautiful it smells good you know what I’m going put just a little more pepper on there I like pepper cuz we found it in Glenn stockpile all right we’re going to attain 425 over we already got a hot pan all right so how many charcoal briquettes I think 18 and N you are correct Kelly told me woo ding ding ding ding ding ding just going to spoon that over the top I’m going to and then we’ll spread it out nice [Music] [Music] [Music] we’re in an undisclosed location yeah deep dark Shelby County deep dark we’re in the wilderness that’s my truck right up there oh yeah in your driveway yeah all right now we’re out here looking for something to eat last time we were out here we had asparagus no it was asparagus then catfish catfish and now we’re looking for something you know we like we like to find what we can on the farm we made salad last week or a couple weeks ago of stuff we found around the farm right dandel lines Etc Rick Hill is the naturalist dude a naturalist dude for fishing my life and an artist if you’ve seen a cover of Kentucky fill with beautiful artwork it was me I did it with crayons you’re pretty good actually most of the covers you’ve seen for the last 74 years yeah something like that if it’s actual artwork it’s Raquel he does amazing stuff now he also a lot well some people don’t know this if you’ve been around him a l while you do but you carvings life lifee carvings of birds and fish right you had the opportunity to set up in the keys somebody was going to sponsor you and set you up and and just drop you off and say you just do saltwater fishing you didn’t do it my mom would never said I was smart but long story short you and I got together back in the late 80s right we both worked for the Department of Fish Wildlife right you still work there right you’ve been there for 84 years yeah if you have not had a chance to see Rick’s artwork well I guess we’ll just have to do a segment and show them all right but anyway back to the woods we’re looking for something today to eat and I don’t know how you found this right below your driveway cuz you have a couple places where you normally find them but let’s look and see what do we have behind us hes anybody see anything now here’s a reminder if you are in the woods looking for mushrooms I’m not talking to you I’m talking to people out there and you see a mushroom and you want to eat it it’s up to you to check and see if it’s poisonous or non-poisonous there are some mushrooms that are called um there’s a false morale false morale but I don’t think they’re very common around here you just need to be careful yeah but this time of year morels are are common but you just have to look hard you got to know where to look or just got to get lucky yeah and it takes once you find one right now these can be brown they can be grayish they can be kind of a yellow color some of the early ones are real dark and small and then the Amber big ones or are last let’s talk about the life cycle on these things they don’t last long no they don’t and especially with this weather we’ve been having it almost got away for me it it got so hot so fast that they don’t last long they start drying up so you’ve got to really look and if you find one you need to stop walking and just look around before you start walking anymore because you may step on some of them you don’t want to step on them cuz they’re precious oh and you find them in groups often so and there’s a trick isn’t there when you pull one of these out you just take it out from the ground and you kind of tap tap tap yeah to release any loose spores so hopefully something will come did you see that one fall off right there so hopefully next year they pop back up you grab that one all right do I get to take these home yes let’s go look for a few more they smell Woody and nutty oh I love the the smell of them Morel let’s go find a few more Let’s do let’s see where you got him pointed out there Eric you got a little gray one a minute ago we’ll put all these together here a minute kind of show the coloration and the difference in coloration well there’s another one right down the hill here so you’ve had these pre- scouted that helps don’t it it sure does h i see one you got a raise I see it right there good eye I tell you what there’s some may apples Rick well Rick you had to have the eagle out for that one right there that was yeah it was hidden where it’s supposed to be a popular spot to look for morel’s in the mayapple patches go ahead and pick him all right I tell it’s nice to have a a mushroom Scout I didn’t have any on my place Rick I’m going to do one more look there’s probably some there somewhere I have looked and looked and looked and I can find them I found them other places turkey hunt that’s a good one right there so that’s what a morale looks like and that’s some of the best eating as far as I’m concerned in the woods well here we go the rickster comes through in a crunch I wanted so bad to show folks now most people in Kentucky I would say a huge percentage of people in Kentucky know know what these are and these are found all over the northeastern mid part of the country even out the Plains and so on and so forth but I mean now I found these I found one in Western Kentucky one time that was huge but these are perfect heat and size you can see the kind of wide range of colors they come in and sometimes they’ll be even even kind of a yellowish some of the yell in the real little dark ones these are just some gray ones and then I call these amber color kind of Honey color right these other now again I can’t stress enough if you’re watching this and you don’t know your mushrooms it’s up to you to ID those and make sure they’re right hey you notice there’s still some light left let’s go find some more I ain’t scared all right all right let’s go find some more all right [Music] [Music] now this I had when I was a kid hearkening back to the day these are so good okay I don’t I guess you call them a potato stick I’ve never had this I’m excited leftover mashed potatoes what you anything I’ll take what what you what are you going to do with your leftover mashed potatoes there’s always something to do some people make potato cakes out of them which is kind of the same thing but let’s go ahead and put an egg yolk in there see where we’re going here there’s that and that’s to hold everything together right and then the other egg you said goes in this one correct there’s a little bit of water there’s two tablespoons of water in here okay we didn’t bring our whisk but we’ll get use a spoon so two tablespoons of water one egg that’s our wash see what we got here now let’s go ahead and mix that up with the onions how much you want uh let’s use most of it that’ll be good I like onions we’ve cut some onions up mighty fine we’ve minced them and then we picked a good yellow onion off it doesn’t give me as much heartburn in my old age now that my 30s that’s right me too is are we yeah 30s we’re 30 now so we’re going to mix this up and let it become nice and gooey that egg’s just going to help hold that together yeah see where we’re going here I do if you look at this situation you can probably see exactly what’s about to happen I’m going to change our order here I’m going to take a little bit of salt mix that up in there little bit of Peppo yummy however much you may or may not want see we’re not wasting our mess potatoes I made too much exactly perfect you know back in the old days I remember Mom made some of the best stuff and when we found out that it was leftovers we we try to be disappointed but we couldn’t cuz it was so good still tasted good all right so where do we go from here M fmer I guess I’m going to make you like a finger shape yep all right just going to kind of make a little log all right how big you want it about it’s about size of a hot dog but not as not quite as long yeah what do you think how’s that look that’s beautiful that looks pretty good doesn’t it just enough that kind of compact and it’ll hold together right so we’re going to take this we’re going to put in flour where we seen this before we made schnitzel the other day didn’t we we did I’m going put this on the other side and make life easier on myself put a little bit of flour you put it in the wash this is going to be good then in breadcrumbs are you kidding me how can you go wrong and into the grease [Music] I’m Lardo and I’m Burley and we’re the [Music] brother got a frog in my throat let me tell you a little story right [Music] quick we got a song called ignorant but happy that’s what Daddy used to say to us all the time when we kids we just went around gred all the time he said y’all just ignorant and think you happy he was a genius though done the smartest thing I ever seen anybody do we was kids playing it was hot in the summertime you know how them old flies and NS gang around your face and stuff they was aggravating us to death and he watched us for a while and called us over to the porch cut the seed out of our britches they wasn’t around our head no more Burley still does it sometimes y’all need try it it [Music] works and the words of oury we’re just ignorant think we’re happy nothing seems to bother us at all we sell them worry we’re never in a hurry and the words of our oldy we’re just ignorant think we’re happy some people born with a lot of brains and some are born good looking some were born to be rich and some were born with nothing but the good Lord know what he was doing when he made a son away we turned out poor nugl we don’t even care well I got no pick up truck she ain’t worth more than 50 bucks get me where I’m going don’t see other day going down the road I fell through a floorboard hole guess you call it my bad luck I got run over my own truck in the words of our old papy we’re just ignant think we’re happy nothing seem to bother us at all we s them never worry we’re never in a hurry and the words of our oldy we’re just P think we’re happy now we take burle’s truck everywhere we go remember back last fall we went Christmas shopping at the local mall when we come out we couldn’t find this truck we there or closing time for 6 hours we looked for burley’s truck and remembered we drove mine last year we went to Nashville me and Burley and our wives they bought what we thought was toothpaste dang there took our lives when we brushed our teeth our throat shrunk up and our mouth threw down so small don’t brush you SE with Preparation H it ain’t too past at all and the words of our old papy we’re just PN than we’re happy nothing seemed to bother us at all we s them every worry we’re never in a hurry in the words of our oldy we’re just ignorant think we’re happy in the words of our oldy we’re just ignorant think we’re happy [Music] you’re ignorant with a cap Le [Music] all right M Farm I’m going to scoot that a little bit closer first of all I know you want to try those potatoes I do I’ve been I’ve been watching these oh wow could you call it let’s call it a potato log how about that mhm that delicious like crunchy oh I like that it’s got those onions in there are you kidding me wow when it was cooking it smell like fair food mhm oh this is interesting too put a little bit of sour cream a little bit of r on top of here I like that it almost tastes like a tamale to me yeah it’s really really good yeah it’s really good and that’s a whole meal Mr farmer that is it’s a beautiful thing if you wanted to if you wanted to deep fry those oh yeah we didn’t have that option today but you could take those and put them in tater tot sizes oh yeah that would be boom flash good idea now I love my potatoes since we’re not going to lose our 5 lbs this week we may as well go ahead and TR candy and they harden up real nice what do you think now look at that look cute chain noodles peanuts and butterscotch that’s a piece of candy wow I guarantee most people out there have tried this what do you think M farmer delicious I can’t wait to sit and just eat this probably one of the easiest recipes we’ve ever done all three of them mhm we’re beginning stages for those those who would like to camp out three ingredients for that recipe great to start kids on oh yeah you want to get kids interested in cooking right so many people come up to me and say I can’t cook yes you can follow directions if you can read you can cook that’s right and you know what kids would like this cuz they’re making candy I mean you’re making the best goodness if you wanted other recipes like this and there were probably gazillions out there we would you find them I go to Tim Farmers country kitchen.com and we want you to be our Facebook page because we have fun we talk to folks on here we show our recipes off how would you go there m fmer you hit like you know what I think it’s time to turn the cameras off and just eat the fire out of this food I want you have to eat your dinner first before you have your dessert though okay Mommy okay I’ll do that at this point in time our half hour is up it is it’s all about good times good friends really good eats we’ll see you next week in a brand new Tim Farmers Country Kitchen yummy [Music] we have been catering for a lot of years and I wanted everything to have a specific taste therefore I had to come up with my own products right a dry rub chow chow and our barbecue sauce are something that we use in all our catering gigs I developed this barbecue sauce that is not the really thick syrupy stuff that you get this is has more of a natural it’s got some pepper and onion flavor in it you can actually see the particulates in there you know a lot of people are asking what we use our dry rub on now obviously pork and chicken are two of the more common things also we’ve been using on our corn on the cob with butter that is I’m telling you this stuff with potatoes is fantastic so 40 years in the making Tim Farmers country kitchen dry [Music] [Applause] [Music] funding for Tim Farmers Country Kitchen is brought to you by Amerson Farms Country Store something for every member of the family eph from McDow Medical Center in Danville [Music] Kentucky Golf Coast connection Seafood straight from the Gulf To You The Spine Center of Central [Music] Kentucky Wilderness Road hospitality Stanford Kentucky visit Frankfurt Kentucky spirited capital city [Music]