Hello Hesperians,

A special Happy Fathers Day to all you dads out there. What a great time to take your family to a rodeo. It's a great family affair and the Hesperia Rocking Bar h Rodeo is on Friday, June 15 and Saturday, June 16. I'm celebrating the rodeo with some great recipes and good luck to all contestants. And thanks to all of you that work so hard to put the rodeo together and make it a success. See you at the rodeo!

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Jennifer Barnes is our 2007 Hesperia Rocking Bar h Rodeo Queen. She is the daughter of Steve and Lory Barnes and lives in Apple Valley. Jen is 18 years old and loves her 10-year-old palomino, paint horse, Latte, and Chloe, her 7-year-old Labrador retriever dog. She works at the Summerwind Canyon Ranch and is also taking classes at Victor Valley College. This is one of Jennifer's favorite deserts - yummy!

JENNIFER'S STRIPPED DELIGHT
Crust:
1 cup flour
1/4 pound butter; softened
2/3 cups pecans; chopped

Combine together ingredients and bake in a 350-degree oven for 25 minutes.

Filling:
Beat together and pour over cooled crust:
8 ounce package cream cheese; softened
1 cup powdered sugar
1 teaspoon vanilla
9-ounce container Cool Whip

Mix together and pour over cheese mixture:
1 box instant chocolate pudding
2 1/2 cups milk

When chilled and set, cover with Cool Whip.

Sit loosely in the saddle of life...Robert Louis Stevenson
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Besides being a member of the Hesperia Horsemen and competing in gymkhanas events, Jennifer can also whip up a mean potato dish. Such talents!

SPECIAL SCALLOPED POTATOES
Boil 6 to 8 potatoes, with skin on; cool, peel and slice.

Mix the potatoes with:
1/4 cup butter; melted
1 can cream of chicken soup
1 pint sour cream
1 1/2 cups cheddar cheese; grated
1/3 cup green onions; chopped
1/2 teaspoons salt

Mix together, and put in a buttered, 9 x 13 pan or casserole dish. Top with 1 cup crushed corn flakes. Bake in a 350 degree oven for 1 hour.

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Jamie Wendt is our 2007 Hesperia Rocking Bar h Jr. Rodeo Queen. She is a 15-year-old sophomore at Serrano High School and competes in the gymkhanas on her 15-year-old quarter horse gelding, Java, and rides her 9-year-old quarter horse gelding, Dun It, in rodeos and horsemanship competitions.

Here is one of Jamie's favorite recipes from the "The Cowboy Cookbook"

WILD BERRY COBBLER
When cowboys found wild berries along the trail, the fruit was collected and given to the cook to use in pies and cobblers. Trail cooks baked their cobblers in a Dutch oven over hot coals, but we can use regular baking dishes.

5 cups of mixed, fresh berries; like raspberries, blackberries or strawberries
2 tablespoons soft, brown sugar or granulated sugar
1 tablespoon orange zest; finely grated
1/2 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Topping:
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
5 tablespoons butter or vegetable oil
3/4 cup milk

Preheat oven to 425 degrees; lightly grease an 8-inch round baking dish.

Place berries in a saucepan over medium heat. Add sugar, orange zest, cornstarch, cinnamon and salt. If the berry mixture includes strawberries, add a little black pepper if desired. Simmer and stir gently until sugar dissolves. Bring to a boil; turn off heat and cover pan to keep filling hot.

To prepare topping - sift together flour, baking powder, sugar and salt into a bowl. Cut in butter until mixture forms coarse crumbs. Make a "well" in the middle, pour in milk and stir until it makes a soft dough.

Spoon the hot filling, into prepared dish. Lightly flour your fingers and break off pieces of dough; place them over the surface so the filling is covered. Press down lightly so all the dough is touching. Bake for 20 to 25 minutes, until topping is golden and filling is bubbling. You can serve with vanilla ice cream if desired.

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Jamie also loves to sing and is a member of Bedazzled, an all women's show choir at her high school. After graduating high school, she plans to attend a 4-year college, majoring in Music & Performing Arts.

JAMIE'S IRISH CAMP POTATOES
One of the few potato dishes cowboys ever ate was called "camp potatoes" - a simple mixture of bacon and potatoes cooked in water. This dish is similar to an Irish dish called Potatoes O' Brien.

1 cup half-and-half
2 pounds baking potatoes; peeled and cut into 1/4 inch pieces
2 large red, green or yellow peppers; cored, seeded and finely chopped
6 green onions; finely chopped
1 tablespoon all purpose flour
1 cup Monterey jack or sharp cheddar cheese; finely shredded
1/2 cup parsley; finely chopped
Cayenne pepper to taste
Salt and pepper to taste
1 1/2 tablespoons butter

Preheat oven to 400 degrees; lightly grease an 8-inch round baking dish.

Place the half-and-half in saucepan over medium heat; bring to a simmer. When small bubbles appear around edges, remove from heat.

Place potatoes, bell peppers and green onion in baking dish; mix together. Sprinkle flour over top and toss again. Add cheese, parsley, cayenne pepper, salt and pepper - mix again. Pour warm half-and-half over potato mixture. Dot the top with butter.

Bake for about 1 hour, stirring after 30 minutes. Cook until top is golden brown and potatoes feel tender when pierced with knife.

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This was Elvis Presley's favorite biscuit recipe.

ELVIS' HOMEMADE BISCUITS
4 cups self-rising flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 cup shortening
1 1/4 cups buttermilk

Sift flour, baking powder and sugar in mixing bowl. Add shortening and milk; mix until light. Thinly, roll out dough. Cut out biscuits and put on baking sheet. Bake in a 350-degree oven for 5 to 7 minutes.

Laughter is an instant vacation...Milton Berle
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This is a recipe that I've had since 1960.

CHUCK WAGON STYLE PAN CAKES
6 slices bacon
1/3 cup cooked bacon fat
2 eggs
2 cups milk
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar

Chop bacon and brown lightly; set aside while fat cools.

Sift together flour, baking powder, sugar and salt. Beat eggs, stir in milk and cooled bacon fat. Add dry ingredients. Beat to a smooth batter. This will make about twenty 3-inch cakes. Cook on hot griddle.

I never met a man I didn't like...Will Rogers
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This delicious recipe is from Don Webb, our Recreation and Parks District Supervisor III and Coordinator for the Rocking Bar h Rodeo.

DON'S CAMPFIRE TROUT
4 fresh caught trout
2 pinches chili powder
2 pinches of garlic powder
1 bunch green onions
6 tablespoons of any fruit

Mix together spices, fruit juices and one finely chopped onion per fish.

Clean and gut trout. Rub inside and outside of fish with spice and juice mixture. Wrap in foil and let sit 30 minutes. Place wrapped fish over medium coals; turn every ten minutes. Fish will be done after 10 turns. Open and enjoy the blackened spiced fish!

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Thank you, Josey Kelley, for the "Rodeo Road Cinnamon Roll" recipe. These are a "must" for all her rodeo road trips. She lives in Redding, California and was just crowned Miss Grand National 2008, at the Cow Palace in San Francisco. What a wonderful achievement and thank you Josey for keeping in touch with me!

RODEO ROAD CINNAMON ROLLS
Ingredients:
1/2 stick margarine or butter; melted
1/2 cup brown sugar
1/2 cup nuts; chopped
1 tablespoon water
1/2 cup white sugar
1 to 1 1/2 teaspoons cinnamon
2 11-ounce cans refrigerated regular or buttermilk biscuits

Add together, 2 tablespoons melted butter, brown sugar, nuts and water; place in bottom of 10-inch Bundt pan.

Mix together white sugar and cinnamon. Lightly dip each biscuit in remaining melted butter, then into sugar and cinnamon mixture.

Place each biscuit, on end, in Bundt pan; pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served). Bake in a 400 degree oven for 20 to 25 minutes. After baking, turn biscuit ring out onto plate. Serve immediately or cool rolls to serve later. Rolls can be reheated.

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Thank you Ray Newham for this great "from memory" recipe. Ray is the father of Sara Newham - our Bits 'N Spurs columnist.

FRENCH BREAD MEAT LOAF
1 loaf French bread
2 1/2 pounds hamburger (15% is good)
2 to 3 green onions; finely chopped
1/3 of a yellow onion; finely chopped
2 eggs
1/3 cup bread crumbs
Pinch of garlic or your choice of seasoning

Mix all ingredients together. Slice French bread, length wise. Wrap tin foil underneath each slice and wrap up to edge of bread. Butter your bread. Put meat mixture on bread, evenly spread and place on a cookie sheet. Bake in a 350 degree oven for about 30 minutes, check, and cook another 10 to 15 minutes. After baking, top with grated cheese and let melt for five minutes. Enjoy!

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Here's another wonderful recipe from Ray Newham. When Ray gave this recipe to me, he said he just makes it - no set amount - just throws it together and it's great! This is how recipes are born!

RAY'S KABOSH
Oil
Butter
Sausage
Garlic
Lots of potatoes
Zucchini squash
Yellow squash
White onion
Red bell pepper (optional)
Cabbage; cut up (optional)

Cook all ingredients together, in a covered, sauce pan, for about 30 minutes.

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Thank you Frank Capocciama for this great recipe. Frank is on the Rocking Bar h Rodeo Committee and gets things in tip-top-shape for the rodeo. He puts in hours and hours of work!

FRANK'S SPICEY BARBECUE MEATBALLS
1 or 2 bags pre-made meatballs
1 jar Pace Picante salsa and equal amounts of Bulls Eye barbecue sauce
1 can Dr. Pepper

Mix all ingredients together and put in crock pot. Cook on high for 4 hours.

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Here are some more Rodeo Recipes for you to try.

DAD'S CORN BREAD
1/2 cup margarine; melted
2/3 cup sugar
2 eggs
1 cup buttermilk*
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt

Mix together the margarine and sugar; add eggs and stir.

In a separate bowl, mix together buttermilk and baking soda.

Add buttermilk mixture to the margarine, sugar and eggs; stir well. Next, add cornmeal, flour and salt; stir until blended.

Immediately pour mixture into a greased, 8-inch pan. Bake in a 350 degree oven for 30 minutes or until golden brown and a toothpick comes out clean.

*If you do not have buttermilk, pour 1 tablespoon vinegar into a 1 cup measuring cup, then fill the rest of the cup with milk. Let milk sit for 5 minutes.

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"Eight Seconds"
by Charlene Peters

Eight seconds. Doesn't seem like much. 1-2-3-4-5-6-7-8. But to a bull rider it can be the longest time in their life. If they can just stay on that bull, it can be elation or total disappointment and is very dangerous. Every ride is a new adventure - never the same twice.
1-2-3-4-5-6-7-8.

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COWBOY STUFFED SPUDS
4 large russet potatoes; washed and pricked with fork
1/2 pound lean, ground beef or turkey
1/2 cup onion; chopped
1/4 cup bell pepper; chopped
1 19-ounce can pork and beans
1/2 cup barbecue sauce
2 teaspoons yellow mustard
Grated Cheddar of Monterey jack cheese
Salt and pepper to taste

Bake the potatoes in a 400 degree oven for about 1 hour, or until tender. Remove from oven and cool slightly. Scoop out inside of potato, leaving a 1-inch shell. Season the reserved potato with salt and pepper, and a little margarine if desired. Spoon the potato mixture back into the potato shells.

Cook the ground beef in a skillet until browned; drain off fat. Add onion, bell pepper, beans, barbecue sauce and mustard. Cook over low heat for 6 to 7 minutes.

Place each potato on a serving plate. Top with some of the bean mixture and grated cheese. Serves 4.

You must pay the price if you wish to secure the blessings...Andrew Jackson
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COWBOY WILD WEST POTATO CASSEROLE
2 large potatoes with skin on
8 ounces sour cream
4 ounces green chilies; diced
1 cup Cheddar cheese; shredded
1 teaspoon parsley flakes
2 tablespoons salsa
2 teaspoons Italian bread crumbs
Paprika for garnish

Boil potatoes with skins for 30 to 45 minutes until soft when pierced with fork. Cool slightly and peel. Slice potatoes and set aside.

Mix sour cream, green chilies, cheese, parsley and salsa in bowl.

Line a greased, casserole dish, with sliced potatoes on bottom, and then add a layer of cheese mixture. Continue layering potatoes and cheese. When finished, sprinkle with bread crumbs, then paprika. Bake, in a 325 degree oven for 25 to 30 minutes or until slightly brown on top. Serves 2 to 4.

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This recipe was featured in the November 1998 issue of Texas Monthly.

COWBOY COFFEE WITH KAHLUA CREAM
1 pot hot coffee
1 1/4 cups heavy cream
2 tablespoons powdered sugar
2 tablespoons Kahlua liqueur
8 teaspoons shaved chocolate

Make a pot of good, strong coffee.

In a bowl, whip the cream until soft peaks form. Fold in the powdered sugar and Kahlua. Put a dollop on each cup of coffee and garnish with shaved chocolate.

MOLASSES PIE
2 eggs
1 cup sugar
1 cup sorghum or molasses
1 tablespoon flour
1 tablespoon butter
1 teaspoon vanilla
Dash of nutmeg

Beat eggs and add sugar. Stir well and add molasses, then add remaining ingredients. Pour into prepared pie crust. Bake in a 350 degree oven until pie is set and crust is brown.

I am Life, I am the rays from the sun. I was born to be wealthy and have fun. I love living and enjoy every day until night comes and it suddenly slips away. I've been known to laugh and even cry, but I've never been known to give up or say die...Andy Costa, Valley Hi Toyota, Service Manager
COWBOY CAVIAR
1 15-ounce can black beans; rinsed and drained
1 4-ounce can ripe olives; chopped and drained
1/4 cup onion; finely chopped
1 clove garlic; finely chopped
2 tablespoons vegetable oil
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon pepper
8 ounces cream cheese; softened
2 large eggs; hard boiled, peeled and chopped
1 green onion, with top; sliced

Mix all ingredients together, except cream cheese, eggs and green onion. Cover and refrigerate at least 2 hours.

Spread cream cheese on serving plate. Spoon the bean mixture evenly over cream cheese. Arrange eggs on bean mixture, in a ring around the plate edge; sprinkle with green onion.