A number of hunting seasons back, a large can behind the back seat of avid hunter/guide, Fred Chantler’s old GM truck kept rattling and banging away on our way to Blue River on a moose hunt (Fred passed on a few seasons back).
He just laughed and said, “I always take along a can of hobo bread, on my hunts.”
Camp made and after supper that night, Fred scooped out a large round roll from a big juice can with his hunting knife.
Voila. Butter and jam on hobo bread. It goes back to the depression years, when hoboes put flour, baking soda, water, raisins and vanilla in a can and baked it on an open camp fire.
Fred’s wife added nuts and peel to the (hobo) mix, which can be found on Google (3) recipes.
Const. Houdley always brought baked trout to Gord Gavin’s RCMP parties. Place six small baked, stuffed trout on a cookie sheet. For stuffing: In a large bowl, put three cups of crushed cornflakes. Add canned condensed milk with a sprinkle of garlic powder for a batter. Lather the inside of each fish and add more on top. Add lemon wedges and bake at 350 F till golden brown.
Related: Where have all the game animals gone?
Cheesy Salmon Supper: To one 15 oz can salmon, add 1 tsp lemon juice, 2 beaten eggs, 1 cup bread crumbs, 1 cup grated cheddar cheese, 1/2 cup both diced celery and onion, salt and pepper to taste and a 10 oz can of mushroom soup.
Place salmon with juice in a large bowl. Flake salmon well, sprinkle with lemon juice and add remaining ingredients, except soup, and 3/4 cup milk. Place in a loaf pan. Bake at 350 F for 40 minutes. Place on a warm platter, heat soup and milk and pour over salmon loaf. Serves four.
Venison or moose Sloppy Joes: 1 lb ground venison, 2 Tbs salad oil, a pinch of salt and pepper, 1/2 cup tomato Ketchup, 1 Tbsp prepared mustard, 1/4 cup water, 1 16-oz can red kidney beans. In a large skillet, heat ground venison in oil, stirring often. Add salt and pepper, Ketchup, mustard and water. Simmer for 30 minutes. Add kidney beans and heat completely. Serve over warmed bun halves. Makes four servings.
Salmon jerky: Make a brine with 3/4 cup soy sauce, juice of 1 lemon, 1/4 cup brown sugar, 1 level tsp. of grated black pepper, 2 cloves mashed garlic, 1 tsp onion powder, a pinch of sea salt and a touch of hickory liquid smoke.
With fillet knife, slice strips 1/2 thick from two large fish fillets. In a large pan, heat brown sugar until melted and pour remaining ingredients over the fish. Store in the fridge. Later, drain the brine and pat the salmon dry. Put strips on baking sheet with parchment paper. Place in oven at low temperature for six to eight hours. Enjoy cold or add to chowders or cheese balls.
Venison jerky can be made in similar fashion. Just add black pepper, a pinch of paprika and a touch of chili powder. For salmon, halibut, cod. Mayonnaise works wonders.
An old news clipping from the Vancouver Sun of Jan. 29, 2004 with Ruth and Brenda gives great recipes for high-energy bars. Pick-me-up chocolate, peanut butter, oatmeal bars. Go online to www.what’stirring@png.canwest.com. Good eats/great treats.
For that wild west flavour in the kitchen, go online and read, Come ‘n’ Get It: Roundup Recipes from Ranch Country by Beulah Barss for recipes from the early west.
From spotted dog, to sun of a gun in a sack. It’s also a wonderful read on ranch life, cookshack, branding, round up, time on the big spreads and cowboy life.
@SalmonArm
barb.brouwer@saobserver.net
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