Pulling into their driveway, one is met with a unique, country property, first seeing a western town, then realizing there are two houses adjacent to each other. The first and smallest house, with saddles displayed on the porch railing, houses their business, Bill’s Gun and Saddle Shop. A sign above the door reads “God Bless This Shop and All Who Enter.”

“I do the ordering and bookkeeping,” Lucile says. “He’s the PR man and I’m the paperwork. We just reopened, up the hill in the country.”

Old West shows were held on the property for 25 years, with the last held in 2014. Frost still has groups come for demonstrations and takes his act to nursing homes and events.

“Bill grew up breaking and training horses. He was a Chautauqua County Mounted Deputy for 54 years,” Lucile explains. “When the Mounted Division went to training classes and when dignitaries came, his horse was pulled out.”

A photo of Bill Frost performing at the Chautauqua County Fair in 1953 when the grandstand act didn’t show.

She goes on to tell a story from 1953, while her husband was working at the Chautauqua County Fair, when the act for the grandstand show didn’t show up.

“They asked if that young man could do a show. He went home, got his horse, rode her back and put on a trick riding show, she says.”

There is a picture displayed in the home of Frost standing on the back of his horse from that day in 1953. The Korean War veteran no longer stands on horses or does somersaults and vaults, but does do quick draw, gun spinning, rope spinning and can jump in and out of the rope. In fact, the 87-year-old still performs for nursing homes and events.

“I’ve always loved horses and have been a 4-H leader,” Lucile shares. “Four of us started Ellington Vista Riders, which is the only horse club that is still active from those started back then. It is now part of Chautauqua County Trail Riders. We miss trail riding, getting on a horse and getting lost. We still have two horses, pasture ornaments.”

Mutual friends introduced the couple after Bill’s first wife passed away.

White Fudge, Cowboy Chili, Pecan Pie, Three-Bean Salad Plus and Cherry Cream Cheese Parfaits are pictured. A much-loved, much-used cookbook splattered with memories from Ethel Colburn, Lucile Frost’s grandmother. The recipe box holds Lucile’s favorite recipes.

“He bought a colt from my mare, so I tell everybody I married him to get my colt back. I’m an old farm girl. I grew up bringing the cows in for Dad and I learned to drive on an old John Deere A,” Lucile grins. “I drove the silage truck beside the tractor for my dad. I loved the outdoors and to farm. Mom was a good cook and I learned working with her. I was the only girl. With five kids, a hired man and Mom and Dad at the table during the Depression, we made everything count and we didn’t throw anything away.”

She tells about having two grandmothers and an aunt that were all good cooks.

“I love to cook and I love to eat and I love to share. I’m known as the Pie Lady.”

The title has been earned because she has no problem putting together pies, many pies, as many pies as most bakers bake cookies. Every Father’s Day she takes at least 20 pies to Ellington Community Church, where she has been the treasurer for at least 35 years and was a youth group leader and taught Sunday School. She is the sixth generation of one of the families that was instrumental in starting the original church.

Lucile claims to have been a full-fledged farmer in her own right. Carpentry is one of her hobbies. She has helped build three houses, but enjoys remodeling projects.

This flour mill and sifter came from Lucile Frost’s grandmother’s Hoosier cupboard. Lucile Frost has built a cabinet for it in each of her six kitchens.

“I used to sew and do embroidery, but as soon as I started doing carpentry work I found it more interesting,” she says.

Lucile built the kitchen cupboards and countertop in her home, continuing them into the dining room to give her adequate storage and counter space. The flour bin with built-in sifter, from her Grandmother Colburn’s Hoosier cabinet has had a place of honor in special cabinets she has built in each of her six kitchens.

“Wherever I go it goes with me,” she says.

Lucile still uses the aluminum bowl, sifter and donut and biscuit cutters that her grandmother used along with her GLF Cookbook dating back to the 30s and which the granddaughter has had in her possession since the 1950s. She has several other remodeling and redecorating projects to her credit, such as hanging paneling and wallpaper and plastering ceilings. She has moved and insulated walls and done minor electrical and plumbing repairs to make a rental apartment. When she was 75 she put a light at the top of an electrical pole.

“I always said I can learn (to do) anything.”

Lucile was diagnosed with celiac disease 19 years ago, before gluten-free mixes and ingredients were plentiful. Research, experimentation and creativity have made her a very accomplished gluten-free cook, and she has a lot of advice to help the novice.

“Wheat, barley and rye are no-no’s. They have gluten. Rice, oatmeal and buckwheat do not,” she explains.

Lucile uses crushed rice square cereal in place of crackers in her meatloaf, in place of flour for coating various foods and wherever she wants to put crunch in her dishes. Cornstarch is used to thicken gravies and scalloped potatoes to keep them gluten-free.

“Bill’s always said I should have had a restaurant,” she says.

The “plus” in Three Bean Salad Plus represents the other four types of beans added to this well-known dish. Lucile chuckles when she relays that the daughter of church organist Edith White, who gave her the recipe, said “I didn’t like it when my mother made it and I still won’t eat it.” When she prepares Cowboy Chili she remembers the long day she spent working in the family business. She was famished from not eating all day when a gentleman showed up with the dish, returning later with the recipe. Not only does she say it is the best she has ever eaten, but hears that from those she serves it to as well.

Bill reminds her when he feels a pot of potato soup is past due, but can be appeased with hamburg gravy served over mashed potatoes or rice, one of his favorite suppers. His wife says, “I grew up with this. It can feed a lot of people for a little bit (of money).

Lucile’s Grandma Colburn’s GLF Recipe Book from the 30s is the source of the pecan pie and cherry cream cheese pie recipes. She prepares a beautiful gluten-free dessert by layering the filling in a glass goblet.

Her 101-year-old mother mad white fudge until a few years ago, when the daughter took over the tradition. Amazingly, this same lady drove from Florida to see her family in New York when she was 90 years of age and drove to Arizona at 91. It is not surprising that her daughter is going strong as a youngster of 80 years. At age 78, Lucile drove over 9,000 miles to Alaska in a one-ton Dually (a very large pick-up truck with four rear wheels) with a camper onboard and a manual transmission.

“We love our camper. You take four teenage grandkids and you have a ball. We’ve taken them on train rides, tours of Thousand Islands, whitewater rafting and to Corning Glassworks, Watkins Glen and to Elk Country,” she says. “Now we’re taking the next generation and our oldest great-granddaughter.” Willow Bay on Kinzua Lake is a favorite camping destination.

The couple has five children, seven grandchildren and six great-grandchildren between them. Bill’s Gun and Saddle Shop is located at 39 Prospect St., Sinclairville, New York. They are open Tuesday and Wednesday by appointment and Thursday through Saturday from 10 a.m. to 6 p.m. To make an appointment, arrange a visit to the western town or to have Bill do a show for your event call 962-5841. Lucile may share some gluten-free cooking tips if she is in the shop.

Three Bean Salad Plus

1 large onion, diced

1 1/2 c carrots, sliced

1 1/2 c celery, diced

2 cans cut green beans, with juice

2 cans cut yellow beans, with juice

1 can Lima beans, drained

1 can butter beans, drained

1 can garbanzo beans, drained

1 can great northern beans, drained

1-40 oz can kidney beans, drained

2 c vinegar

2 c sugar

In a 6 quart kettle, boil onion, carrots and celery in two cups of water until tender. Add green and yellow beans with juices. Rinse remaining beans in a colander before adding to kettle. Bring to a boil and then add vinegar and sugar. Bring to boil again and then remove from heat. Let cool. Chill and serve. This is better the next day. Keeps well when refrigerated.

Cowboy Chili (Gluten-free)

1 lg onion, diced

1 1/2 c carrots, sliced

1 1/2 c celery, diced

2 lbs 90 percent lean ground beef, browned

28 oz diced tomatoes

40 oz dark red kidney beans

40 oz red kidney beans

2 envelopes chili seasoning

1/2 c brown sugar

1-2 cans whole kernel corn

In a 6 quart kettle, boil onions, carrots and celery until tender. Add remaining ingredients. Simmer 30 minutes. Serve hot.

Potato Soup (Gluten-free)

5 large potatoes, peeled and diced

1 large onion, diced

1 c frozen peas or 1 c fresh cut green beans

2 c milk

4 T butter

Salt to taste

Boil potatoes and onion in 1 cup water until nearly tender. Stir in peas/beans and continue to boil until potatoes are done. Add milk, butter and salt and return to a boil. Serve.

Hamburg Gravy

(Gluten-free)

1 lb 90 percent ground beef

3 T cornstarch

Brown beef. Add milk and when nearly to boiling point, while stirring, slowly add cornstarch that has been dissolved in 2 T water. Continue stirring until thickened. Serve over mashed potatoes or cooked rice with a vegetable and salad.

Cabbage Salad

2 c shredded cabbage

1 large apple, diced

1/2 c dried cranberries

1/3 c light salad dressing or mayonnaise

1/4 c brown sugar

Combine salad dressing and brown sugar. Gently stir all ingredients together. Refrigerate until ready to serve.

Pecan Squares (Gluten-free adaptable)

Filling:

2 eggs

3/4 c dark Karo Syrup

1/4 c brown sugar, packed

2 T flour (may use gluten-free)

1 tsp vanilla

1/2 tsp salt

1 c pecan halves

Mix and spread on crust as soon as it comes from the oven.

Crust:

1 c flour (may use gluten-free)

1/3 c brown sugar

1/4 c butter

1/4 c pecans

Combine flour, brown sugar and chopped pecans. Cut in butter. Pat into bottom of 9″ X 13″ pan. Bake at 350 degrees for 10 minutes. Spread with filling and return to oven for 25-30 minutes.

Pecan Pie (gluten-free adaptable)

1 c dark Karo Syrup

1 1/2 c pecan halves

1/2 c sugar

3 eggs

1/2 tsp salt

1 tsp vanilla

8″ unbaked pie shell (regular or gluten-free)

Combine ingredients. Pour into pie shell. (May pour small amount into small greased oven-proof dish for gluten-free dessert.) Bake at 350 degrees for 50 minutes or until set and lightly browned.

Cherry Cream Cheese Pie (gluten-free adaptable)

8 oz cream cheese, room temperature

1 stick margarine, room temperature

3/4 c sugar

1 can cherry or strawberry pie filling

Baked regular or graham cracker crust

Whip cream cheese, margarine and sugar together. Spoon into crust. Cover with pie filling. Chill and serve. May layer in glass goblets for gluten-free dessert.

White Fudge (Gluten-free)

3 c sugar

1/4 tsp salt

1/4 c light Karo Syrup

3/4 milk

1/4 c butter

2 tsp vanilla

1/2 c walnuts, chopped

In an 8 quart saucepan, mix sugar, salt, syrup and milk. Bring to a boil, stirring occasionally. Bring to hard ball stage. Set pan in cold water. Add butter, vanilla and nuts. Stir until fudge starts to set. Spread in a buttered 8″ X 8″ pan. Cut pieces at once. Freezes well. (May stir 1/3 cup cocoa into sugar, following directions, to make chocolate fudge.)