Tom's Wild Life Recipes

Down home recipes from Maxine McMillan's "We Cook In Camo" cookbook!

Photo courtesy of Maxine McMillan.

"We Cook in Camo was an idea started after hours of cooking fun in the 'Rut Hut' kitchen," says Maxine McMillan, mother of Tom McMillan from the GAC series Tom's Wild Life, about her new cook book. The "Rut Hut" kitchen can be found in the McMillan Outfitting lodge located in Kansas. Here are some of Maxine's recipes that you'll need to put together a good ole fashion fried chicken dinner, just like they serve at the Rut Hut!


  • Carve a chicken or use pre-cut pieces that have been rinsed.
  • Drain on paper towel.
  • Salt & pepper the pieces and then roll in flour. Coat the pieces well with flour.
  • Heat ½ inch to 1 inch of oil in a skillet.
  • Place the chicken in the hot oil and brown on one side. Don’t turn the pieces until they’re brown and don’t let the pieces touch in the skillet.
  • When brown, turn and brown the other side. Only turn once until brown.
  • Fry with the lid on, but leave a tiny gap for steam to escape.
  • When both sides are brown, remove the lid. Continue frying for a total of 30 minutes. The last 10 to 15 minutes, you may turn the pieces often.
  • Save the oil for the gravy!


  • After frying the chicken, drain the oil into a container – but leave ½ to ¼ cup of the chicken grease and crumbs in the skillet.
  • Sprinkle ½ cup of flour (or more) over the hot grease. Stir it quickly, then add milk to the oil & flour.
  • Stir continuously and add salt and pepper. If it’s too thick, add more milk until there’s a gravy consistency.


  • 6 to 8 potatoes, peeled, dried and boiled until tender, plus salt.
  • Drain off the water and mash the potatoes with an electric mixer.
  • After a minute or two, add: 1 stick margarine; 8 oz. cream cheese; half and half (or milk) to taste.
  • Spread into casserole dish, then melt ½ stick (or whole stick) margarine and pour over potatoes.
  • These can be served immediately or refrigerated for a day or two, then warmed in the oven until hot. These also may be frozen, then warmed.


Ingredients: Shredded cabbage; shredded carrots (optional); shredded onions (optional)

  • Beat 2 eggs in a sauce pan and add 1 cup of sugar (mix these with a fork).
  • When the eggs and sugar are well mixed, add 1/3 cup vinegar and 1/3 cup water.
  • Stir again.
  • Bring the dressing to a boil, then remove from the heat. Let cool. The dressing can be refrigerated for several days.
  • Pour dressing over cabbage and serve.


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