This episode includes topics on mines, Irish food, immigration, and interesting stories about the Irish who helped build the American West.

Your Hosts:

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

To learn more about Marshall Trimble and his work, visit his website.

Taste History: 

Irish Soda Bread

2 c. milk

¼ c. plain low-fat yogurt

1 large egg

1 T. honey

2½ c. whole wheat flour

2 c. unbleached flour

½ c. plus 1 tbsp. wheat germ

2 tsp. baking soda

1 tsp. salt

4 T. cold butter, cut in small pieces

Heat oven to 350 degrees F. Lightly butter 9-inch spring form pan. Whisk milk, yogurt, egg and honey in small bowl. Combine both flours, wheat germ, baking soda and salt in large bowl. Add butter and rub with fingertips to make coarse crumbs. Add milk mixture; stir to blend. With floured hands, mound in pan. Bake until tester comes out clean, 45–50 minutes. Cool in pan. Serves 8.

Sherry and Marshall discuss the tragedy and triumph of the orphan trains that steamed across the frontier.

Your Hosts:

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

To learn more about Marshall Trimble and his work, visit his website.

Experience History: National Orphan Train Complex, Concordia, Kansas

Listen as Sherry and Marshall talk about traveling along the Oregon Trail.

This show's bonus:

Bread Pudding

The emigrant women had to be ingenious when it came to preparing meals on the trail. They were limited as to what they could make based on supplies, water, cooking tools, the weather, and other concerns. They were very resourceful when it came to cooking and it’s very likely they would have turned that leftover bread into bread pudding!

½ lb. stale bread (Italian or French works well)

Warm water

½ stick butter, room temperature

4 c. milk

4 eggs, beaten

½ tsp. salt

1 c. light brown sugar

½ grated nutmeg (about ½ tsp.)

½ lb. currants or raisins, optional

1 tsp. vanilla (suggested, but not in original recipe)

½ tsp. cinnamon (suggested, but not in original recipe)

Cut the bread into cubes and place in bowl. Add enough water so all the bread is soaking and covered. Allow to sit for 10 minutes, drain, and then squeeze dry.

Add the butter and stir to combine. Next, add all the remaining ingredients and mix well. Pour into a butter 9” x 12” pan and bake at 350° for about 45 minutes. Allow to cool before serving. 

Your Hosts:

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

To learn more about Marshall Trimble and his work, visit his website.

Sherry and Marshall discuss the Spanish Trail, which was the first true path for pioneers heading west.

This show's bonus:

J. Huston Tavern Biscuits

Arrow Rock’s state historic site administrator Mike Dickey said of the tavern’s name, “The earliest name on record is J. Huston Tavern in 1841. In 1853 it was sold and became known as the “Neal House” or “Neal’s Tavern” and in 1858 became the “Arrow Rock Hotel.” In the 1860s it was also known as the “Scripture House”. By the late 19th century it was known as “City Hotel.” In the 1920s it was “the Old Tavern” and from the late1980s onwards as the “Arrow Rock Tavern” or “Historic Arrow Rock Tavern.” We reverted back to the original name “J. Huston Tavern” about four years ago for historical interpretive purposes.”

It not only served as a hotel, but as a restaurant and the J. Huston Tavern has been serving meals since it opened. This biscuit recipe came from one of Arrow Rock’s pioneers.

Arrow Rock Biscuits

4 ½ c. flour

2 c. sour milk

½ c. shortening or butter

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

Sift the flour twice in a large bowl; remove 1/3 cup. Sift the soda, cream of tartar and salt into the flour. Cut in the shortening and then add the milk. Stir just until incorporated. Roll on a floured surface and cut into biscuits.

Melt 1 T. butter into each pan and add the biscuits. Turn them over to coat with butter. Bake at 375 for 10-15 minutes or until golden.

Recipe from Mrs. Ida Morris, courtesy of the Friends of Arrow Rock, Inc.

Your Hosts:

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

To learn more about Marshall Trimble and his work, visit his website.

Sherry asks her co-host Marshall about some of his most interesting, comical, and shocking questions he's been at True West magazine in his Ask The Marshal column.

Your Hosts:

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

To learn more about Marshall Trimble and his work, visit his website.

Sherry and Marshall share traditions and stories from pioneers on how they celebrated Chirstmas.

This show's bonus:

Fruit Cake

Makes 1 cake

1 cup butter

1 cup brown sugar

1 cup molasses

4 eggs, beaten

3 cups flour

1 teaspoon cinnamon

Pinch of salt

1 1/2 teaspoon cream of tartar*

1 teaspoon baking soda*

½ teaspoon nutmeg, grated

1 cup milk

2 teaspoon brandy

2 lb. raisins

Rum flavoring, optional

*substitute 2 teaspoons baking powder

In a large bowl, cream the butter and sugar together. Add the eggs one at a time and then the molasses and mix until blended. In a separate bowl, combine the dry ingredients and stir.

Alternately, beginning and ending with the flour, add the flour and milk; stirring after each addition. Beat for an additional two minutes.

Pour into a greased and floured loaf or ring pan and bake at 350 for about one hour and 20 minutes. Check with a toothpick. Soak with some rum flavoring if desired.

Recipe adapted from the San Francisco Bulletin, 1879

Fruit Cake

Makes 1 cake

1 cup butter

1 cup brown sugar

1 cup molasses

4 eggs, beaten

3 cups flour

1 teaspoon cinnamon

Pinch of salt

1 1/2 teaspoon cream of tartar*

1 teaspoon baking soda*

½ teaspoon nutmeg, grated

1 cup milk

2 teaspoon brandy

2 lb. raisins

Rum flavoring, optional

*substitute 2 teaspoons baking powder

In a large bowl, cream the butter and sugar together. Add the eggs one at a time and then the molasses and mix until blended. In a separate bowl, combine the dry ingredients and stir.

Alternately, beginning and ending with the flour, add the flour and milk; stirring after each addition. Beat for an additional two minutes.

Pour into a greased and floured loaf or ring pan and bake at 350 for about one hour and 20 minutes. Check with a toothpick. Soak with some rum flavoring if desired.

Recipe adapted from the San Francisco Bulletin, 1879

Sherry and Marshall discuss their top 10 favorite westerns.

Sherry and Marshall discuss how pioneers celebrated this day of feasting and giving thanks to God for the harvest and bounty.

Turkey and goose were the traditional mains and cranberry, mashed and sweet potatoes were the sides and of course, PIE!

This show's bonus:

Pumpkin Pie

Makes 1 pie

2 cups pumpkin

1 teaspoon cinnamon

3/4 cup honey

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

3 eggs, beaten

1 cup evaporated milk

1 single piecrust, unbaked

In a large bowl, combine all the ingredients except for the milk and piecrust.

Mix well and stir in the milk. Continue stirring until completely blended.

Pour into a 9-inch pie shell and bake at 375°F for 45 to 50 minutes. The pie is done when a knife inserted comes out clean.

Cool slightly before cutting.

Recipe adapted from the Fredericksburg (Texas) Home Kitchen Cook Book, 1916.

Your Hosts:

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

To learn more about Marshall Trimble and his work, visit his website.

Experience History: Drawing Turkeys

Each player is given a blank sheet paper and a pencil. They are then blindfolded and are required to draw a turkey. When the designated time is up, they are to remove their blindfolds, write their names of the back of the paper and place them in a basket. Three judges who didn’t not play are charged with choosing a winner.

Read About History: Tinsel, Tumbleweeds, and Star-Spangled Celebrations by Sherry Monahan

Next Episode: Ep 32: Our Top 10 Westerns