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The Recipe For A Great Fundraiser • Fundraising Successes
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“People say they see our cookbooks everywhere. They have done well for us, and it has been a good experience. Encouraged by Western artist Justin Wells, we first said, ‘Oh, we have never done anything like that!’ Now we’ve sold over 9,500 cookbooks!”
Sue Cunningham |
Born and raised in Texas, sisters Sue Cunningham and Jean Cates have published cookbooks that are a true celebration of family and Western heritage.
“Some of our recipes have been in the family for years. We have forgotten where some came from, created some and got some from sharing with friends,” said Sue. “We were raised with it, got it first hand.”
First hand may be an understatement. Sue and Jean’s father, Dick Shepherd, had been a cowboy, rancher and chuckwagon cook, who readily passed on his skills. While both Sue and Jean began responsibilities as cooks for area ranches at young ages, their love and knowledge of chuckwagon cooking has led them down exciting paths in life.
Pulling the XIT Ranch chuckwagon to New Mexico, Mr. Shepherd cooked for and became close friends with a number of Western artists, among them Justin Wells. It was at Justin’s suggestion that Sue and Jean embark on publishing their own cookbook. “I will illustrate it for you!” Doubtful at first, after further reflection they felt the suggestion held promise and would be fun! “It wasn’t even our idea!” said Sue.
Sue and Jean took their time in selecting a publisher. “We thought Cookbook Publishers sounded like a good publisher to use and had seen several cookbooks that they had published. We also talked to several people who had used Cookbook Publishers and they highly recommended we do the same.” In true Western fashion, Sue added, “We just considered Cookbook Publishers a great prospect! Our first cookbook was completed in 1994 and now we have 3 volumes!”
The XIT Ranch chuckwagon used by their father remains in the family’s possession and is often used by photographers, artists and writers to document history and Western heritage.
Meanwhile, Sue and Jean have taken the skills shared, learned and acquired to an art form. Since 1990, when they began to participate in chuckwagon cook-offs, they have been named winners at the World Championship Chuckwagon Cook-off in Amarillo, National Championship Chuckwagon Cook-off in Lubbock, and Southwestern International Chuckwagon Cook-off in El Paso, to only name a few. They have been featured on Food Network TV for 3 years running at the World Chuckwagon Cook-off held in Ruidoso, New Mexico. They are actually four-time winners at the National Championship level and have also been nominated for induction to the Cowgirl Hall of Fame.
Here are some secrets to Sue and Jan’s success:
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Our cookbooks help to sell themselves! More than just good recipes, these books also have western art and stories reminiscent of time’s past!
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Chuckwagon cook-offs, competitions or catering events offer the perfect time to have the books available for purchase.
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Advertising in publications that do the most good, like Western Horsemen magazine, has had tremendous results. Knowing your audience and the appeal of your product help to identify the best ways to market the book.
Contact Info:
Sue Cunningham
PO Box 22
Hartley TX 79044
ken-suec@xit.net
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Jean Cates
204 S. Houston
Amarillo
TX 79102
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Chuckwagon Recipes and Others,
$13.50 plus $2.00 shipping and handling
More Chuckwagon Recipes and Others,
$15.00 plus $2.00 shipping and handling
Chuckwagon Recipes and Others No. 3,
$17.00 plus $2.00 shipping and handling
Featured Recipe:
Apricot Fried Pies
1 lb. dried apricots
1 1/2 c. sugar
Dash of salt
1/2 tsp. nutmeg
1/4 c. butter
1 tsp. lemon juice
Soak apricots overnight. Cover apricots with water and bring to a boil; reduce heat and simmer, uncovered, 30 minutes. Drain some juice if needed. Add sugar, salt, nutmeg, butter, and lemon juice. Prepare the Pie Crust For Fried Pies (recipe to follow). Put 1 to 2 tablespoons of fruit on pie crust and fry in hot shortening. Note: May need to mash apricots after cooking if still pretty lumpy.
Pie Crust For Fried Pies
3 c. flour
1 c. butter flavored Crisco
1 tsp. salt
1 egg, slightly beaten (then add water to make 3/4 cup)
Mix flour, Crisco and salt, a little at a time. Mix egg-water mixture. Make into a ball and wrap in Saran Wrap. Chill.
For fried pies, roll into dollar size balls, then roll between waxed paper until the size of a 3-pound shortening can lid. Put 1 or 2 tablespoons of fruit mixture on one side, leaving 1-inch space on the outside to seal. Moisten around outside; fold over and press edges with fingers. Crimp with a fork dipped in flour to seal. Cook in hot shortening (about 375 degrees). Cook on each side until golden brown. Drain on paper towels and cloth to keep from collecting moisture.
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