Come visit our unique retail store, which helps us to support the museum. The Emporium is located right next door at 203 West 17th Street.
We’ve rounded up plenty of
western- themed items including antiques & collectibles,
home decorations, linens, handbags, jewelry, saddles, artwork, western Christmas ornaments, books, cards, clothing and
locally hand-crafted and Made-in-Wyoming treasures and gifts.
We invite and welcome you to come shop our Cowgirl Emporium- it’s a great place to hunt up unique, one-of-a kind treasures, outfit yourself and your home in the Cowgirl style, and pick up gifts and cards for your favorite Cowgirls and Cowpokes on any occasion!
And, when you shop at the Emporium,
all profits help the Cowgirls of the West
keep the history of western women and the western way of life alive!
Cowgirl Up in the Kitchen
The distinctive taste of Western Lives
We have published a Western
Cookbook; “Cowgirl Up in the Kitchen”, that
is filled with colorful and interesting stories about many of our members included with their tasty recipes! Our cookbook also features Cowgirl Poetry and is peppered with delightful western phrases and lore!
“Cowgirl Up in the Kitchen” is available for sale at the Cowgirl Emporium. Enjoy this sampling of Cowgirl Recipes and lore from our cookbook!
Range Rider’s Pork Chop Supper
6 Pork rib chops (¾” thick)
Salt & pepper
Pinch marjoram leaves
1 medium onion, sliced
¼ cup water
2 c. Bisquick or other baking mix
2⁄3 c. milk
1 tsp. parsley flakes
Brown chops in large skillet. Season with salt, pepper, and marjoram. Add onion and water. Cover & simmer for 40-50 minutes, adding water if necessary. Mix baking mix, milk and parsley flakes to a soft dough. Drop dough by spoonfuls on to chops. Cook uncovered on low heat for 10 minutes. Cover and cook 10 minutes longer. Makes 4-6 servings.
Recipe Note: ‘Meat in the Pot” was a slang term for rifle, which was used to secure meat.
My Daughter’s 4-H Beef Corn Dandy
1 lb. ground beef
1 large onion, chopped
¼ tsp. pepper
1 15-oz. can tomatoes
1 15-oz. can corn
¼ lb. cheddar cheese, cubed
Lightly brown ground beef with onion and pepper in a skillet. Pour off fat. Add the tomatoes and corn. Simmer for 30 minutes. Stir in the cheese. Cover skillet, turn off heat, and let stand until the cheese melts.
Recipe Note: Some cooks were merely cooks and not cowmen. Of one cook, a cowman said, “he didn’t savvy cow unless it was dished up in a stew!’
Watermelon, Green Onion and Mint Salad
5 cups watermelon, seeded & cut into 1 inch cubes
1 cup green onion, chopped
3 T. fresh mint, chopped
3 T. fresh Italian parsley, chopped
1 ½ T. jalapeno chilies, seeded, de-veined, finely chopped
¼ cup olive oil
2 T. champagne vinegar
Combine watermelon, green onion, mint, parsley & chilies in a large bowl. Whisk oil and vinegar in a small bowl to blend. Toss to coat. Season generously with salt & pepper. Makes 6 servings.
Recipe Note: “Watermelon under the saddle” was said of a horse that arches its back excessively.
Carol Hull Barnett
6 eggs, hard- boiled
6 slices bacon
¼ cup mayonnaise
1T. butter, softened
1 tsp. spicy brown mustard
¼-½ tsp. paprika
Peel and cut hard-boiled eggs in half. Put yolks through a sieve. Cook 6 slices bacon until crisp. Drain, crumble and mince, reserving a few larger pieces for garnish. Combine eggs yolks, minced bacon, mayonnaise, butter, mustard and paprika. Pipe into egg white halves, cover and chill. Garnish with reserved bacon. Makes 12 halves.
Recipe Note: “Throat-ticklin’ grub” was the cowboys’ name for fancy food he never got on the range.