One Box ladies board presents 50-year cookbook
Since its beginning in 1961, the Nebraska One Box Pheasant Hunt has grown to be an annual event of worldwide interest. Founded by the late Tom Varney, Jr., the hunt was patterned after the One Shot Antelope Hunt held in Wyoming. The Pheasant Hunt is based on team competition, with each 5-person team being allowed only one box of 25 shells. It is the second oldest competitive shooting event in the nation and is held each year on the second weekend of pheasant season. General Normal Schwarzkopf heads a very distinguished list of athletes, actors, politicians, and leaders of industry that have competed in the event. The Nebraska One Box helps to benefit the surrounding area with a scholarship program for high school seniors, and a youth shooting and mentoring program. The Nebraska One Box has also provided a local shooting complex, the raising and releasing of pheasants to increase the population, and community improvement and enrichment. The association financially supports the creation and maintenance of habitat in the area. During the three-day hunt activities, the Ladies One Box Board assists with the many hunt events along with hosting a Friday afternoon activity for the visiting ladies and a luncheon on Saturday. All proceeds from the Ladies One Box activities, sales, raffles, and silent auction items benefit the funding of local scholarships. This year the Ladies Board took it upon themselves to assemble a collection of recipes for a cookbook. This is the second cookbook compiled by the group, with the first being published in 2005. The board gathered submissions from past shooters and accepted recipes online and in person. The Ladies One Box Pheasant Hunt Board would like to thank those who submitted their wonderful recipes. The books will be sold at the following local businesses: Broken Bow Chamber of Commerce, Holcomb Phar-macy, Messages, Prairie Grounds and The Secret Garden, or can be bought directly from Connie Ulmer by calling (308) 870-0409. The cost is $15 and all proceeds will be put towards local scholarships. SHRIMP CHEESE DIP Submitted by the Varney Family - Founders of the Nebraska One Box1 – pound American cheese1 – can cream of shrimp soup (undiluted)1 – cup small shrimp, drained1 – cup mushrooms, stems and pieces drained1/4 – cup sherryDry mustardWorcestershire sauceSalt Pepper Melt cheese in double boiler. Gradually add soup, stirring constantly. Mix in remaining ingredients (slowly). Cook 15 minutes. Do not let boil. Serve in Chaffing dish with oven toasted bread squares. Keep warm.BABY BACK RIBSSubmitted by Elaine Bayer - Executive Secretary of the One Box Board2 – racks baby back ribs6 – tablespoons rustic rub (recipe follows)1 1/2 – teaspoon salt1 – teaspoon freshly ground black pepper1 – whole celery saltsweet BBQ sauce – your choiceRub:8 – tablespoons paprika3 – tablespoons cayenne5 – tablespoons freshly ground black pepper6 – tablespoons garlic powder3 – tablespoons onion powder6 – tablespoons salt2 1/2 – teaspoons dried oregano2 1/2 – teaspoons dried thyme Combine all of the ingredients for the rub and store in an airtight container. Preheat oven to 300˚ and line large baking sheet with aluminum foil, large enough to cover the pan twice (you will be folding this over the ribs and sealing). Place the ribs on prepared baking sheet in one layer. Season the meat with the salt, pepper, and celery salt. Evenly season both slabs of ribs with six tablespoons of the rub, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on both sides. Place ribs in oven and bake, undisturbed for three hours or until tender. Remove ribs from the oven and peel back foil so that the ribs are exposed. Using a pastry brush or back of spoon, coat the ribs lightly on the meaty sides with BBQ sauce. Return to oven until sauce is thickened and lightly browned (about 20 minutes longer). Remove ribs from oven and set aside to cool briefly before cutting. Serve with additional BBQ sauce if desired. MATT LYNE’S SMOKED DOVESubmitted by Matt Lyne – Former One Box Chairman and Board MemberBrine:2 – quarts water1 – cup Tender Quick1/2 – cup brown sugar4 – tablespoons black pepper1 – bay leaf1 – tablespoon onion powder1/4 – cup lemon juice1 – teaspoon maple flavoringRub:1 1/2 – cups brown sugar1 1/2 – tablespoons black pepper1 – tablespoon onion powder1 – tablespoon garlic powder Wash dove breast fillets thoroughly, remove any skin, fat, feathers, etc. Mix the above brine and soak dove breast fillets in it for at least 12 hours in a crock. Remove dove fillets from brine and wash off thoroughly in cold water (be sure to remove all visible pepper, salt, pieces of bay leaf, etc.) Dry off meat (I use paper towels and change them as soon as they get wet). Combine rub ingredients and rub mixture into the meat and place in smoker, smoke until done – enjoy!