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Jul 14, 2021

Listen to Sherry and Marshall as they talk about B-western movies. They discuss how they came to be and some of the stars like Tom Mix and William S. Hart.

B-westerns didn't show food and eating too often, but when they did it was the stereotypical chuckwagon grub of stew, chili, or biscuits. This episode's show notes include a biscuit recipe.

This show's lagniappe:

B-westerns didn't show food and eating too often, but when they did it was the stereotypical chuckwagon grub of stew, chili, or biscuits.

Biscuits


2½ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon lard or butter
1 cup buttermilk

Combine the flour, soda, and salt in a large bowl.
Cut in the butter to form pea pea-sized pieces.
Add the buttermilk and stir just to combine. Do not overbeat.
Gently knead dough one or two times on a heavily floured surface.

Roll out to ½-inch thickness. Place in a greased skillet or baking pan.

Bake at 450°F for 10–15 minutes or until golden.

Note: For an extra-special treat, try adding 1/4 cup shredded cheese and ½ teaspoon of your favorite herb to the dough before rolling.
This recipe was adapted from the Tombstone Daily Epitaph, November 9, 1889.

Your Hosts:

 

To learn more about Sherry and her books, visit her website

To learn more about Marshal and his work, visit his website.


Experience History:


Some of Marshall's favorite B-westerns:
        •       The Durango Kid starring Charles Starrett
        •       My Pal Trigger starring Roy Rogers
        •       Any movie in Red Ryder series starring Wild Bill Elliott

Next Episode:


Saloons of the Old West