Cookout at the OK Corral

0 Comments | Gazette, The (Colorado Springs), Oct 6, 2004 | by TERESA J. FARNEY THE GAZETTE

2. Turn dough out onto floured work surface. Knead dough lightly, 2-3 turns, then pat it out to a thickness of 1 inch.

3. With sharp, greased and lightly floured 3-inch biscuit cutter, cut out biscuits. Place on ungreased baking sheet and bake until puffed and lightly browned, 10-12 minutes. Split hot biscuits and spoon Sausage Gravy over them, if desired.

Nutrition data per biscuit: Calories 242 (33 percent from fat); 8.8 g fat (sat 2.3 g, mono 4.1 g, poly 2.2 g); protein 6 g; carbohydrates 34 g; fiber 1.37 g; cholesterol 1 mg; sodium 488 mg; calcium 144 mg.

Source: Ivan Wilson

SAUSAGE GRAVY

Yield: Makes 3 1/2 cups

1 (16-ounce) package bulk breakfast sausage (hot or mild)

4 tablespoons all-purpose flour

3 1/2-4 cups milk

Salt and freshly ground black pepper to taste

Procedure: 1. Crumble sausage into large skillet. Cook over medium heat, stirring and breaking up sausage with wooden spatula until browned and starting to crisp, about 15 minutes. If there is a lot of fat in the skillet, pour off most of it, leaving a thin film on bottom of skillet.

2. Sprinkle flour over sausage and cook, stirring and scraping up browned bits. Stirring, gradually add milk. Cook, stirring, until gravy comes to a boil. Reduce heat to medium-low and simmer, stirring occasionally, about 5 minutes. Season gravy to taste with salt and pepper. Gravy thickens as it cools. To reheat, stir in a little milk or water to thin it.

Nutrition data per 1/4-cup serving: Calories 200 (64 percent from fat); 14.1 g fat (sat 5.9 g, mono 6.4 g, poly 1.7 g); protein 11 g; carbohydrates 6 g; fiber .1 g; cholesterol 42 mg; sodium 573 mg; calcium 110 mg.

Source: Ivan Wilson

This recipe came from Tuda Libby Crews, a great ranch cook and the author of two wonderful cookie cookbooks. Brisket prepared this way is wonderfully tender and may be prepared in advance and reheated. It is great for serving a crowd of hungry cowpokes.

CHUCK-WAGON BEEF BRISKET

Yield: 12 servings

1 (5- to 6-pound) beef brisket

Your favorite dried seasoning mixture

1 cup prepared barbecue sauce (optional)

Procedure: 1. Preheat oven to 300 degrees. Pat brisket dry with paper towels and rub generously with dried seasonings. Place in shallow roasting pan, fat-side up, and cover tightly with heavy-duty aluminum foil. Cook slowly 5-6 hours, checking occasionally and making sure to reseal foil so that juices don't evaporate.

2. When brisket is tender, chill several hours or overnight in refrigerator.

3. Preheat oven to 325 degrees. Skim off fat from top of chilled pan juices and discard. Remove brisket to cutting board. Trim off and discard layer of fat from top. Slice brisket thinly across the grain and return to pan. Cover tightly and reheat sliced beef in its juices 40-50 minutes. For barbecued brisket, add 1 cup prepared barbecue sauce to juices before reheating.

4. Serve with beans, biscuits and coleslaw.

Nutrition data per 8-ounce serving with barbecue sauce: Calories 832 (70 percent from fat); 64.6 g fat (sat 25 g, mono 28.2 g, poly 2.5 g); protein 57 g; carbohydrates 1 g; fiber 0 g; cholesterol 215 mg; sodium 527 mg; calcium 18 mg.