Connie Ulmer, the 2010 Chairperson for the Ladies One Box Pheasant Hunt Board, proudly displays the 50 â€śOneâ€ťderful Years 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 Box
1 â€“ pound American cheese
1 â€“ can cream of shrimp soup (undiluted)
1 â€“ cup small shrimp, drained
1 â€“ cup mushrooms, stems and pieces drained
1/4 â€“ cup sherry
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 RIBS
Submitted by Elaine Bayer - Executive Secretary of the One Box Board
2 â€“ racks baby back ribs
6 â€“ tablespoons rustic rub (recipe follows)
1 1/2 â€“ teaspoon salt
1 â€“ teaspoon freshly ground black pepper
1 â€“ whole celery salt
sweet BBQ sauce â€“ your choice
8 â€“ tablespoons paprika
3 â€“ tablespoons cayenne
5 â€“ tablespoons freshly ground black pepper
6 â€“ tablespoons garlic powder
3 â€“ tablespoons onion powder
6 â€“ tablespoons salt
2 1/2 â€“ teaspoons dried oregano
2 1/2 â€“ teaspoons dried thyme
Combine all of the ingredients for the rub and store in an airtight container. Preheat oven to 300Ëš 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 LYNEâ€™S SMOKED DOVE
Submitted by Matt Lyne â€“ Former One Box Chairman and Board Member
2 â€“ quarts water
1 â€“ cup Tender Quick
1/2 â€“ cup brown sugar
4 â€“ tablespoons black pepper
1 â€“ bay leaf
1 â€“ tablespoon onion powder
1/4 â€“ cup lemon juice
1 â€“ teaspoon maple flavoring
1 1/2 â€“ cups brown sugar
1 1/2 â€“ tablespoons black pepper
1 â€“ tablespoon onion powder
1 â€“ 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.
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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 â€“ enjoy!