Regular contributor Jill Stanford wins the Will Rogers Medallion Award for “Cowgirls Cook for the Great Outdoors” and gives us a simple recipe from the book. Listeners also let us know what they are OCD about in the barn. Listen in…

HORSES IN THE MORNING Episode 3246 – Show Notes and Links:

• The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings, produced by Coach Jenn
• Guest: Jill Stanford, "Cowgirls Cook for the Great Outdoors: More than 90 Delicious Recipes for Picnics, Potlucks, and Pack Lunches"
• Link: 10 Myrtle Beach Horseback Riding Tours For A Scenic, Seaside Equestrian Journey
• Link: Maui Fires - Fundraising for Maui Humane Society and Maui's animals
• Follow Horse Radio Network on Twitter
• Additional support for this podcast provided by Cosequin®, Purina, and Listeners Like You!

Time Stamps:

05:40 - Daily Whinnies

12:40 - Studies Show

26:40 - Jill Stanford

44:20 - OCD in the Barn

Cream Cheese/Ham/Pickle Roll Up:

Ingredients:

• 8 oz cream cheese softened
• 5 (6 in) tortillas
• ½ # sliced ham
• 5 crunchy dill pickles, cut into spears
• Pinch of garlic powder (more if you wish)

Method:

1. Combine garlic powder and cream cheese
2. To assemble: spread cream cheese mixture on tortilla.  Put 1 or 2 slices of ham onto the cream cheese.  Put a pickle spear on top, then roll it up. 
3. Wrap tightly in plastic wrap and refrigerate or put in cooler