The CM Ranch Cookbook
History & Traditions in Recipes, Lore and Photos
a long tradition
The CM Ranch, named after its founder, Charles Cornell Moore, had its beginning in 1920 when Moore bought the ranch property in Dubois, Wyoming. However, the history of the ranch runs much deeper and richer than just a land purchase. It extends back to Charlie Moore’s father and Charlie’s childhood experiences. Charlie’s father, James K. Moore, came West in 1864. In 1869 he was appointed Post Trader for Camp Brown, near Lander, Wyoming, and later served as Indian Trader and Post Trader at Fort Washakie. Charlie and his three siblings were raised at Fort Washakie.
early ranch recipes
Excellent Corn Bread
The recipes included in the “History” section of the cookbook are written as they were back then to give a flavor of the cooking in the early days. The earliest is J.K. Moore’s recipe for Indian Fry Bread, dating back to his days at Fort Washakie. It was made from the few supplies the government provided to the Indians. Cooking in those days was done over an open fire and often in a Dutch oven. Recipes cooked in this way include the Quick Dutch Oven Biscuits. An important staple for the Yellowstone Boy’s Club while camping was a Sour Dough Starter, which eliminated the need for yeast, and allowed fresh bread to be made on a regular basis. And probably one of the most exotic early recipes was for Roasted Bear. And you might enjoy trying Fran’s Home Made Kalua. That’s how it was spelled back then, so that’s how it is spelled in the cookbook. Excellent Corn Bread was one of the CM ranch favorites.