We're going to show you two different dishes.

One that is the Wojapi .

And this is a version that you can make yourself at home.

And the other one is a new Mexican or Mexican dish.

It's it's called a Swiss enchilada.

I know that sounds kind of strange because enchiladas in Switzerland are pretty far removed.

But in in Mexico when they use any dairy products because Switzerland is such a dairy country.

The Mexicans say that the item is a Swiss item.

In other words, a Swiss enchilada is one that has dairy products in it.

And that's where the similarity to Swiss food ends.

To make that, the best thing to do is to take a big casserole.

And this is an assembly job, and you take some butter and butter, the inside of the casserole.

I'm going to this.

This butter has been melting under the lights here.

It's a little goopy.

There we go.

Just sort of mash it.

Slosh it around.

But get all of your Mexican casserole covered with the butter.

And then.

You'll take corn tortillas.

You can buy these in almost every supermarket around the country these days.

Don't get the flour ones, the wheat flour ones, and lay in a bed of corn tortillas.

And you can teach your children this one because it's very easy to do.

Then take whatever you want as your meat.

And I use chicken turkey.

I've made shrimp ones and lobster ones.

What I did was get some pieces of cooked chicken.

I just bought one of those chickens that they cook at the supermarkets and.

Cut the meat into bite sized pieces.

Use the skin and all if you like the skin.

That's one of my favorite favorite parts.

And then grab a handful of this and layer it around inside the.

Just just a little bit here and there.

And then the next thing take some green chili pods.

And I've got about 4 or 5 here.

You can get these in various degrees of heat and pepper hotness and throw this across the top.

Don't use all of it because you're going to need to make another layer.

This this thing is sort of like a lasagna and goes up in layers.

And then I graded some longhorn cheese.

And you can use any good sharp cheddar which is longhorn.

And make a layer of that.

Use about half your cheese on your first layer.

And then take some finely sliced onion, throw pieces of it here & there all over the thing.

This is a great dish.

And it turns out sort of like a almost a custard.

And then.

Take some sour cream.

If you're making a great big one of these.

The best thing to do is to heat sour cream and a quart of cream on the fire, and then add salt.

This is monosodium glutamate here.

And about a teaspoon of that across the top.

And then this is Monterey Jack cheese.

It's white if you don't have that.

And strangely enough in some of the grocery stores you can't find Monterey Jack cheese.

Use Mozza rella in its place if you can't.

If you can't find it.

Salt.

And then let's see, we've got got to add a little bit of cream across the top.

That will boil and come up.

Now we cover this up and make another layer.

And repeat the same process.

The chicken over.

You can chop as I say chop shrimp.

You can use pork pieces, barbecue pieces, you name it, whatever you like to have.

And again now add cheese.

And when that cheese melts in the oven, it is really wild.

It's a good dish.

And throw on some more onion.

And sour cream.

Dot it here and there.

With sour cream.

And more of the Monterey Jack.

There we go.

Take butter and dot it here and there.

Sort of spread it across the top.

Add a little bit of oregeno for a for an herb Finish up with the rest of the green chili in it.

And a final layer of tortillas across the top.

And you can add cheese to these layered across with a little bit of the remainder of your of your.

Longhorn cheese.

And you want this to be fairly moist on the inside.

And so depending again upon the size of your casserole.

Add half and half or cream or a fairly rich milk to the top of it.

Now that cheese is going to melt on those tortillas and it gets in the oven, all of the cheeses on the inside will start to melt and really taste great.

Now let's see.

Let's just dot this with a little bit of a few pieces of chopped pimento.

I hope that you have a color set because this is.

Colorful dish.

There she is and ready to go in the oven.

And you put it into a fairly fast oven.

And let it 475 and let it sit in there about 35 or 40 minutes until it is really piping hot.

You may have to add moist moisture to it by adding some more milk, but be sure that the thing doesn't get really dry.

It should be almost soupy.

The the corn tortillas will tend to break down with the moisture and the steam, and it gives almost like a tamale effect all the way through.

But it's layered with cheeses and chilies and the onion and the onions cook so it doesn end up as being raw onion.

Hello, I'm Sam Arnold, and welcome back to Frying Pans West.

We've got a fun show for you tonight.

We took a camera crew up to South Dakota, to Rosebud Indian Reservation and got some interesting footage, which we're going to be showing in just a moment.

I brought this along in case you'd never seen one before.

This is called a string of prairie turnips, and prairie turnips are found usually just about in Sioux Country in South Dakota.

The Sioux dig these up and we'll show you what the plant looks like a little bit later.

If any of you have the privilege of having a good Sioux dinner, with some Washtookala in it, being a stew that they make with prairie turnips and jerky and potatoes, other types of vegetables, you'll find that these things are floating around, chopped up in the middle of them.

Well, the Sioux gather these and they're they're an underground pod or an underground thing like a turnip.

And they taste rather like a potato until they're dried.

Then after their dried, they are just as hard as, as as if they're made of wood.

The flavor of them also alters.

They get a little bit more of a turnip taste, and they're quite pithy when when you chew them.

You really know that you've had something to eat.

These make a very nice decorative string.

And we're going to now show you the film up in South Dakota that we took at Rosebud Indian Reservation.

We called a friend of ours by the name of Bruce Pretty Bird, who works for the Rosebud Sioux, and Bruce arranged for a group of his friends and relatives to take us out and show us some of the different cooking techniques.

Now here we are looking for the prairie turnip itself, and we went out on a tall, a long field on the top of a high hill, and a gentleman by the name of Carl Iron Shell, who is an old rosebud Sioux of the old style people.

He found this little plant, and now they don't grow in clusters.

They go rather individually.

One here, another 20, 30ft away.

And you have to really have sharp eyes to spot that little flower.

Then you dig them up with the mattocks and there is the bulb on the bottom.

Here it goes.

Getting another one up.

You see, you have to really be sharp to see the flower on the top.

And they're pretty good eating even just out of the ground.

They have kind of a radishy consistency and are about 2 or 3 inches long.

You got some big ones, but most of them are long, narrow ones.

We went hunting for some berries too, and found some choke cherries and some wild blackberries The choke cherries, a lot of the Sioux today freeze in their freezers and then they use them during the year.

The old style is to dry them.

This is some wild mint that we picked up.

It has a real nice flavor to it.

Now this is Carl Ironshell .

Carl, I believe is in his 70s and he's the grandson of a very famous Indian chief who was with Crazy Horse.

There's some berries, actually, the hills around, in that area of South Dakota are just filled with with berries and things that you can eat.

Now, here is some jerky.

And then we're putting the jerky into some boiling water.

A group of ladies, friends of Bruce's took us out, and we were building a big fire out on the top of a hill, and they had a jar full of the prairie turnips.

Now, they had soaked these for a couple of days so that they were now soft.

Still chewy though, and they put a whole bunch of those inside the kettle, along with some dried deer jerky.

That's that's sun dried meat.

Now they're going to make some Indian bread.

And they just do this by hand.

Just by eye, they, they look and see how much they need, and they throw some big block of lard onto a skillet in the fire and that will melt down.

And this is to make their fried bread.

They take a handful of, of baking powder, throw it into the flour, and it's all just done without any measuring tools at all.

The hand is the measuring tool.

Here goes a little salt and it always comes out just right, because they've made it so many times that they don't need measuring cups.

They just know exactly how much.

Throw in some milk.

It's just salt, flour, baking powder and milk.

I guess you can figure from the angle of the milk there that it's somewhere in the vicinity of about a half a quart of milk so far.

They stir it around.

It was pretty good eating and I really enjoyed it.

Now see, there's the dough that's rolled out.

There's a piece of jerky from the stew.

This stew is called Washtookala.

And we're back to the fried bread.

Traditionally you cut it into squares and then you cut a couple little slits right in the center, 1 or 2 slits right in the center.

And that seems to allow the fat to go into it.

And and it fries better.

You just drop this dough into the hot fat and hot lard.

And out it comes.

It's sort of like Sopapillas.

And I'm not certain that perhaps the Sioux got this idea of fried bread from the contact with the early Mexican traders.

I can't establish that of course Theres no history Sioux bread this sort, being pre-contact, with either the Americans coming west, the people from New England, or possibly the Mexican traders, since, with the exception of the the crawlers and the fried breads of that sort of the Pennsylvania Germans, I don't know of fried bread being used in colonial America, so I suspect that possibly some Mexicans came up, as there was a great deal of trade up into the Missouri Mississippi Valley and up in the Missouri from the Mexicans in the early days.

Now, these little discs that she's put down onto a rock are dried choke cherry discs.

They gather the choke cherries and squash them down and then sun dry them.

You take the dried disc and put it on a rock when you're ready to make what they call Wojapi WO-JAPI and they use a stone mallet and you pound, pound the choke cherries with the mallet until it becomes a fine pulverized mess.

You do that onto a skin and then drop the choke cherries and it has a lot of seeds in it.

It really gets in your teeth and it's something else, but it has a very fine flavor.

And this is a type of a dessert.

This is one of the most popular of the Sioux Indian desserts.

And you simply add water to these dried choke cherries and sugar.

And then they'll put in some flour to thicken it.

And that sounds like it's just paste, but it really is most delicious.

And I'll show you how to make a version of white man's Wojapi later.

Here comes some of the Washtookala the jerky with corn.

And now this is dried corn on the cob that they have soaked to reconstitute it.

And it's absolutely almost identical to corn that we have when it's fresh.

Now she's dropping in to the Wojapi, that's the choke cherry material, flour and water along with sugar.

And that is what it is.

Now when that's cooked, it makes a sort of a thin custard.

The flour thickens it up.

See, there it goes.

And it doesn't lump up.

And it makes a sweet dessert.

You can serve it either cold or hot.

And that's the way they serve it in little bowls.

Everybody eats it.

And you crunch down with your teeth on those seeds.

And it really is something wild to eat.

Now, I thought I would show you what I call in the cookbook White Man's Wojapi, and it's a variant of the one that you saw made up in Rosebud.

And the easy way to do this is to take yourself either canned or as these are, these are frozen blackberries and let them thaw out and drop them in to a big pot.

And that's about two, I guess that's about a 2 pound amount.

It's one of those big sacks of frozen ones that they have in the supermarkets.

Then two cups of sugar because they're quite tart.

The blackberries are, if you can get choke cherries, where of course that's the real thing to use.

But choke cherries have an awful lot of seeds inside of them and they're not.

Not so easy to eat as the blackberries.

Then turn your fire on underneath it.

And take a see.

I'll move this stuff over here.

Take a lemon and grate the peel of this thing so that you get some You want to kind of go around the whole lemon and get as much of that tart peel as you can.

That adds nice flavor to Wojapi.

We, we used to make this in the restaurant by using nuts in it too.

Take hazelnuts or Pecans.

Pecan bits.

And then we'll just drop this a little bit of lemon peel in with it.

The oil from that lemon peel will give it a little fine flavor.

See, now I think I better get a spoon to stir that with.

I just have the juice of it now and I'm going to need more water.

So you want this to boil up and be fairly thin because your flower is going to thicken it anyway.

This will give you more quantity and plenty of flavor.

We've got about two cups of water into that.

Now.

It's a good idea if you have this kind of flour that will mix readily in into liquids without balling up and becoming a lumpy gravy.

The best thing to do is to take your flour and and add it to cold water.

I'm sure you know that in into a cup of cold water and dissolve it and get all of the lumps out of it.

But if you have that kind of flour that has the very fine granules that dissolve right away and don't lump up, well, you can add add this in any time.

I know it sounds kind of odd to have flour and water, but when it thickens up it becomes kind of a clear thin gelatin or a gelatinous appearing thing.

I think I'd add some more lemon peel to that.

I was doing this one day showing the white man version to an Indian friend, and the Indian friend smiled very gently while I did this and said, well, yeah, I suppose you could do it that way.

It isn't the real way we showed you the real way.

If you want to pound your own choke cherries while you get the real thing.

I'm Sam Arnold and welcome to Frying Pans West.

This is a show about the foods and drinks of the early West, the foods that the pioneers brought West with them, and the foods that they met on the trail.

The show is going to deal with the preserved foods that were brought west, and some of the items that you can use today, things that you can make with supermarket foods that are archaic in a fashion, in that they're not generally eaten today, but they are the foods that's your grandfather's and great grandfather's ate, especially if they were in the West.

We're going to show you a method of cooking salt pork, which is sort of the forgotten cousin in the supermarket hopping John, which is a traditional southern dish that was brought west.

How to how to do your own marrow bones, a very inexpensive and delicious dish that in fact, you can very often get the marrow bones for free from your supermarket.

Then I'm going to show you how to cut jerky and explain how that's done.

And pemmican, which is made from jerky.

The story of jerky is very old.

Jerky is nothing but sun dried meat.

It can be deer meat or elk meat, moose meat, any type of meat.

Today, the beef jerky that you find in most of the taverns around the country is commercially made.

You can get buffalo jerky in some places in Wyoming, but to make your own is very simple.

You simply start off with a big block of s teak, meat of some kind.

You can use top round or bottom round, or any type of a moderately tender meat, and then take a sharp, flat knife and cut down to within about a quarter of an inch of the bottom of the meat.

Then turn your knife on its side and begin unrolling this, and you unroll it as you would say, a jelly roll.

And if you have a nice sharp knife, you need, of course, to be quite careful that you don't slice your fingers off, but by by moving this down.

You turn your block of meat into one big long strip or a couple of long, thin pieces.

Now, in the old days, the Indians didn't believe in cutting meat against the grain, and even many of the mountain men in the West felt that this was a meat that they didn't want to eat, so they always cut it lengthwise with the grain.

Of course, when you're cutting jerky in this fashion, you have to just cut against all 360 degrees around, and then you see you have one big long strip of meat.

Then to make your jerky, you take a skewer.

And you hang it like this.

You have to be sure that the edges don't touch one another while it's drying.

And if you've cut it thin enough, then this this will harden.

And in about 3 or 4 days in a dry climate, it'll harden and be ready to eat.

And you can use this as a snack for when you're watching television.

Or you can use it for hiking, mountain climbing.

You can reconstitute it very quickly by boiling it up into a soup, or use it in making stews.

It has its own inimitable flavor in stew meat.

If you're in an area where there are a lot of insects, why you can cover this all over with some cheesecloth and that keeps the bugs away.

Some people who are.

Purists refuse to add any salt or pepper to it.

Most people like to pound a little coarse ground black pepper into it, and a little seasoned salt or plain salt.

You can also, if you have a smoke oven, give it a little dose of smoke flavor.

The hickory or apple wood makes a really fine smoke taste.

In the days of the early West, it was pretty important for a man to know how to shoot a gun.

And because so many of the youngsters today think that guns always came with bullets in them, the cartridge type bullet I brought along an old 1861 Springfield rifle.

I also brought along a marlin buffalo gun.

And this.

This is a Pacific marlin made about 1871.

It has an octagonal barrel.

And I'd like to show it to you.

We were out shooting this not very long ago.

A friend brought over some of the cartridges for this one, and you see it drops down.

So.

And you put a cartridge in here and it's a great big long thing it's about, I guess the cartridge is about 2.5in long, and it's full of black powder and has a lead bullet at the end of it, and you shove it in just one at a time and then pull this back and you have a set trigger.

A set trigger, you pull back to cock.

And then of course, when you let her go, blam away, a great big cloud of black smoke comes out of the front.

This heavy a barrel gun was used with a 45 caliber bullet, was used for shooting buffalo at quite a long distance.

Of course, originally the buffalo, being the basic staple animal on the prairie, was killed by the Indians by pumping arrows into them.

They'd right alongside and shoot them with arrows, and then very often they'd take a long club on the end of a stick, and they would brain the buffalo that had been wounded.

Kit Carson had a good reputation for being a fine supplier of buffalo meat to expeditions such as Fremont's expedition.

The reason that he was able to command such a high price for his services was that Carson knew how to get into the front center of buffalo herd, and the buffalo herds are usually headed by the great big bulls in the front.

And then right behind them are the younger cows.

The younger cows are the best eating, of course.

Then as you go further back in the herd, you have the the young bulls and then the big old timers are the stragglers.

And of course the stragglers are the easiest ones to get, but they don't taste as good on the table.

Buffalo is like beef, but better in flavor, and there are now about 60,000 animals in both private and public herds around the country.

The the cost of buffalo is substantially more.

And buffalo steaks, for example.

And I happen to own a restaurant in Colorado and we serve buffalo steaks.

Buffalo steaks run about $7 and a half figuring a normal restaurant markup.

The cost is between 250 and $3 a pound.

And even at today's high prices of beef, this is a pretty good, pretty good amount.

Now.

I'm going to show you with the old 1861 Springfield how you load a muzzle loader.

This gun was at Gettysburg and it says US Springfield 1861 model.

Later on they had a trap door model, but this was a simple musket.

And in fact, they found many of these with as many as 8 or 9 loads.

The fellows were so scared during the battle that they they kept loading them and loading them and loading them and never shot them.

And if they had ever fired them with so many bullets and powder loads in them, of course the gun would have blown up.

But if you want to have fun and you're a black powder enthusiast, you get a flask like this.

This is a flask made by Dixon, Dixon and Sons in England, and I found this near Wagon Mound, New Mexico.

And you can this is a measuring device on the top of your powder flask, and you have black powder.

And if you just want to make a bang without actually putting a mini bullet in it, you grab your paper.

Chew up your paper a little bit, that'll give you your wad.

Then take this and put it down into the gun.

And there's a particular clunk that it gets when it's packed down nicely.

Now, if you were going to load that with a bullet, you'd put the bullet down on top of a patch after your powder.

Then they have caps that are fulminated mercury caps.

And these, these are made of copper.

And.

No, perhaps if I get this box, you can see them all.

These are French musket caps still made today.

And the little top of this thing is.

Fulminated mercury inside.

Then we'll put the cap on top here and pull her back and going to suggest to you that you tune in to Frying Pans West next week on the same channel at the same time.

We're going to have quite an interesting show of early Indian foods on the on the next one, so please do tune in if you have any ears left after.

after we bang this thing off.

We blew out one microphone a bit