Oklahoma Recipes (Duncan, Wewoka, May: work, health, oil)

[jessaka]

now that was really good redbird.

[Synopsis]

Originally Posted by redbird4848

I award thee:

Hey, I actually did that when I was a kid. I would tear apart stuff just to find out how it worked! Funny Redbird!

[redbird4848]

Tearing things apart or building them is not my forte.

To keep this on topic,... any good recipes from Wewoka? I can't believe you are going there. Be sure and stop in at the casino. You might see me there!

[Synopsis]

My sister is an excellent cook. Her Thanksgiving meals are the best meals I have ever had. I don't have any recipes of hers, but below is a recipe for Oklahoma Brisket

Oklahoma Style Brisket Sandwiches

Recipe By : Holiday Celebrations
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound beef brisket -- trimmed
1 large onion -- sliced
2 bay leaves
1 cup catsup
2 tablespoons Worcestershire sauce
4 teaspoons brown sugar
2 teaspoons instant coffee granules
8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4
teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce
heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding
cooking liquid. Place brisket and onion in a 2 quart rectangular baking
dish.

For suace, stir together catsup, Worcestershire sauce, brown sugar, coffee
granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a
350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or
rolls. Place remaining sauce in a gravy boat for people to help themselves!
Makes 8 to 10.

[Synopsis]

Oklahoma Cheese Grits

INGREDIENTS

* 6 cups water
* 1 1/2 cups quick-cooking grits, dry
* 3/4 cup butter
* 1 pound processed cheese, cubed
* 2 teaspoons seasoning salt
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons salt
* 3 eggs, beaten

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
3. Bake 1 hour in the preheated oven, or until the top is lightly browned.

[Synopsis]

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

1 bay leaf

1/4 teaspoon dried thyme

5 whole black peppercorns

table salt and ground black pepper

1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion. Pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

2. Heat butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes. Reduce heat to medium Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths. Bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3 cups, 20 to 25 minutes.

3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

If you want to double the recipe, use a Dutch oven to give the vegetables ample space for browning. And increase the cooking times by roughly 50 percent.

The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

[redbird4848]

I want to make broccoli rice for thanksgiving and need a recipe!!

Anyone got an easy one? My cousin made this last year and it was fantastic. So good we even shared it with the pilgrims!!

[Synopsis]

Originally Posted by redbird4848

I want to make broccoli rice for thanksgiving and need a recipe!!

Anyone got an easy one? My cousin made this last year and it was fantastic. So good we even shared it with the pilgrims!!

Ha! Redbird, you are one of a kind.. Try this?

Ingredients

* 2 Cups Broccoli, chopped
* 1 Can Cream of Celery Soup, 10.5 oz can
* 1 Cup Cheddar Cheese, grated
* 1/2 Cup Milk
* 1/2 Cup Butter
* 1/2 Cup Rice, Minute Rice uncooked.


Directions

1. Boil broccoli until just slightly cooked. Drain.
2. Mix all ingredients and place in greased baking dish. Bake at 300 degrees for 30 minutes.

[Synopsis]

Or this?

Ingredients

* 4 cups cooked rice
* 2-3 T. butter or margarine
* 1 bag of chopped broccoli
* 1 can cream of mushroom soup
* 1 can cheddar cheese soup
* 1 can cream of celery soup
* ¾ soup can of milk
* 1 chopped onion
* salt & pepper


Directions

1. Cook rice
2. Cook broccoli until it is almost tender. Drain.
3. Saute onions in butter.
4. Add mushroom soup, celery soup and milk.
5. Simmer about 3 minutes.
6. Add cheddar cheese soup, mix well.
7. Add broccoli and rice, mix well.
8. Pour into buttered or sprayed casserole dish and bake 40 minutes at 350 degrees. This makes a large casserole.

[Synopsis]

Or this?

Ingredients

* 1 cup raw rice, or equivalent amt instant rice, prepared
* 1/2 cup chopped green onion
* 1/2 cup chopped celery
* 1/4 cup margarine
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 lg. jar Cheez Whiz
* 2 10 oz. pkg. chopped frozen broccoli, thawed


Directions

1. Prepare rice.
2. Chop vegetables, and saute in margarine til soft.
3. Cook broccoli til done and drain if needed.
4. Add broccoli to cooked rice, add cheese whiz, sauteed veggies and soups.
5. Mix well. Season to taste with salt and pepper.
6. Pour into sprayed or buttered casserole, and bake at 350 degrees for about 30 min.
7. Casserole can be topped with cheese or french fried onion rings.