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March 2017 Profile – A Champion in Various Arenas : Buddy Cockrell

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By Jessica Crabtree

When Gene O. “Buddy” Cockrell was young, his brother Lee began calling him brother, mispronouncing it the word came out sounding like “Bubber.” That was when the family began calling him “Buddy” and the name stuck. Cockrell was born in June of 1934 in Pampa, Texas, and was raised on his grandparents’ farm, and ranch located twelve miles east of Pampa. “I was sent to the field to plow when I was six years old,” Cockrell said. Work was ever constant on the farm, plowing, feeding livestock and making hay all by a team of horses before modernization introduced a tractor to the farm.

By age seven Cockrell was aboard a horse riding. “There was a six to seven year stint of us riding almost daily for three months.” Cockrell went on to explain, “Screw worms were not eradicated yet and every summer day we checked calves. Newborns’ navels would have screwworms or if newly branded, the brand would be filled with worms—any open wound. Lee and I would take and clean off the worms and smear a black ointment called black widow smear on the area.”

This process went on for several summers while getting more manageable yearly, while still living at home. “Finally the screwworm was eradicated after Lee and I had left home in 1964 by sterile flies.”

“We would milk before school each morning, get on the school bus and ride 12 miles. We went to an old country school with one room; all grades were together,” Cockrell recalled. “I remember two boys failing and having to sit in the corner. Both would chew tobacco and spit it out the window,” he laughed. Cockrell completed school, graduating from Pampa High school in 1954.

In junior high and high school Cockrell found his size and stature of six-foot three inches tall and 220 lbs. were an advantage in sports. He lettered in shot put, football and basketball playing defensive end and offensive tackle in football.

Cockrell was a natural athlete, finding great success in various games, even being chosen for the National High School All American Football Team, playing on the 1953 State Champion Pampa High School basketball team and that same year winner of the regional heavy weight Golden Glove boxing, winning his first match with a 43 second knock out.

To read more pick up a copy of the March 2017 NTFR issue. To subscribe call 940-872-5922.

 

Football photo of Cockrell while playing football at OU. (Photos courtesy of Geneva Cockrell)

Cockrell — horse trainer, professional football player, rodeo cowboy and entrepreneur.

Cockrell steer tripping at the Windy Ryon Memorial Day Roping.

Cockrell’s football card when playing for the New York Titans.

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Country Lifestyles

When a City Girl Goes Country

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By Annette Bridges

It was one of those necessary, yet very sad days in the life of a cattle rancher. We had to say goodbye to our bull, Frankie. We returned from the agonizing drive, and I felt compelled to sit down and ponder how to write an ode to a very good bull.

I have read all the rationale on when it is time to retire a bull. The average age for many ranchers is around eight years. Our Frankie was beyond his prime. We probably knew last year it was about time for him to retire. His lack of enthusiasm when he returned to the herd after his spring hiatus was a clue.

The very slow start to our spring calving this year, and cows that never conceived confirmed what we did not want to admit last year. It was time. Frankie was a handsome and gentle giant. A Charolais mix, but he could be fierce if he felt threatened.

To read more, pick up a copy of the May issue of NTFR. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Lacey’s Pantry

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Lacey Vilhauer

Ingredients:
1 lb. ground beef
1 package of taco seasoning or 2-3 Tbsp
homemade taco seasoning
2/3 cup water
16 oz. Monterey Jack cheese, shredded
8 oz. sharp cheddar, shredded
4 oz. can diced green chilies, undrained
4 large eggs, separated
2/3 cup heavy cream or evaporated milk
1 Tbsp flour
½ tsp salt
¼ tsp cayenne pepper
1 Roma tomato, sliced thinly

Directions:
Preheat the oven to 350 degrees and lightly coat a 9×13 baking dish with cooking spray. Set aside.
Heat a heavy-bottomed skillet over medium heat, then brown the ground beef. Drain.
Add the taco seasoning to the ground beef and 2/3 cup water. Stir well and let sauce thicken.
Transfer the ground beef to the prepared baking dish, spreading it into an even layer. Sprinkle the diced green chilies over the ground beef layer. Combine the shredded cheeses and sprinkle them over the ground beef and chilies. Set aside.
Separate the egg whites from the yolks, placing the egg whites in a medium-sized bowl, and the yolks into a separate medium-sized bowl. Add the heavy cream, flour, salt and cayenne pepper to the yolks. Whisk to combine.

To read more, pick up the June issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

Jesses Jewelz

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By Jesse Kader

This month western meets safari with this fun army green jumpsuit. I love a good jumpsuit that is simple but stylish and can be accessorized in so many ways. This one especially caught my eye because of the western yoke detail. See this and more at www.jessesjewelz.com

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