Oklahoma Recipes (Tahlequah: job, house, oil)

[Schousse]

Originally Posted by mkfarnam

Thanks Girls,
When I lived in Calfornia, my wife could cook anything. I became widowed last year and moved to Duncan Oklahoma 4 mo's ago.
I'm so sick of microwave dinners so last night I prepared my first meal since I moved out here, "steak & potatoes'. I know,,,,,,,, who can't make that.
So now I've decided to start doing my own cooking.
These recipes will help. Maybe i can learn how to cook,,,,,,,even Ok style
I could live off of potatoes fix every way possible.

I think I get the pan too hot when I fix steak.

I am coming a little late to this conversation, but I be happy to show you how to cook some basic dishes from scratch if you like, depending on where in OK you are. PM me if you like or contactg me via Yahoo.

[mkfarnam]

Originally Posted by Synopsis

This is such a GREAT thread. Try putting a little baking soda in the beans while they are soaking to take out the gas effect. I always soak my pinto beans for at least five or six hours in water before putting them in the cooker. It also helps to clean the impurities off them, because every hour or two you can empty the bowl of the old dirty water (rinse the bowl out afterwards) and then run the beans under tap water to wash off any excess dirt and such (yes, even though they are packaged, they are still dirty). Put the beans back in the bowl of fresh water and repeat a few times. Don't forget to add a tablespoon of baking soda!

My (former) fiance' in Ca. always soaked her beans in salt water. I think?

[Synopsis]

Oh good. I LOVE the recipe thread. Please post away folks. It is, after all, the Holiday Season! We can all go on diets after the first of the year.

[peggydavis]

I never add salt or salty meat until the beans are well soaked.

[Synopsis]

Originally Posted by peggydavis

Thanks for the tips everyone. I like that steak idea, if I could find a cast iron grill, or is it part of your stove? I need to work on my big cast iron fry pan, my little one works pretty well, and I need to go to that garage sale and get some medium pans. The problem with garage sales is I get too much stuff.

I can't resist...

My daughter came to visit a few weeks ago. She requested I fix foods from her childhood.



If you want to make good cornbread, use a little cast iron pan. I preheat my pan before putting the batter in, so the cornbread gets nice and brown. I use sweet corn bread mix from the store.




I made these pinto beans 2 days before, so we had eaten a lot of them. Soak them overnight, cook on low heat for about 12 hours, add salt, pepper, and as much ham as you can afford. Better the next day!




Salmon patties. We ate a lot of those too. One can of salmon. Take out the yukkie skin but leave the bones (good source of calcium). Crush up one pack of saltine crackers. Add crushed crackers and one beaten egg to salmon, mix well and form into patties. These are low fat and heart healthy, I used Pam cooking spray and cooked them covered over medium heat about 30-40 minutes. You can also bake them in the oven. They are really good fried in oil (yum, bacon grease), but much more fattening that way. Serve with catsup and horseradish.

Are those your very own pictures Peggy? You are such a great chef!

[peggydavis]

Yes, those are my pics. I don't know about being a chef, I usually cook pretty simple stuff.

[sabambu]

Re: Brocolli Casserole

[sabambu]

Re : Brocolli Casserole


I've tried different recipes and this is the one I loved the best, and it's easy.........
1 box chopped broccoli cooked and drained well
1/2 stick oleo (margarine)
1 chopped onion
1 cup minute rice (uncooked)
1 can cream of celery soup
1 can cream of chicken soup
3/4 cup of chez whiz
1/2 cup of milk


Saute onions in butter, mix rest of ingredients well and place in a 2 quart
casserole dish. Bake at 350 degrees for 30 to 40 minutes.

I am expected to make this evey Thanksgiving and Christmas. Everyone
loves it.

[Goodpasture]

Simmer fresh pork hocks (not smoked) overnight with finely chopped celery and onion, till the fat is rendered and the meat falls off the bones. Let it chill overnight. Skim the fat and remove bones. take the meat and dice it really really fine. Heat the pork broth until liquid again. Add Salt and pepper to taste.....make it a bit salty. Add the meat and cornmeal with a ratio of two to one to the liquid. Simmer the cornmeal till it is cooked. Add water if needed to thoroughly cook the cornmeal. Stir the meat, celery, onion and cornmeal till well mixed. Pour into a cake pan and set outside (winter time) till it is well chilled. Remove from the cake pan and wrap in plastic wrap until used......slice in half inch slices, and about 4" long, and fry for breakfast. When you fry it, fry it hot, till the outside "crisps" and browns and the inside is hot and soft. Serve several slices with a couple of eggs and bacon or sausage.....don't bother with potatoes. Can also be served with Griffins (Oklahoma made) syrup or Wewoka Sorghum. Fry more than you need......you will want seconds and thirds.

[mkfarnam]

I always liked pot roast the second time around because the juice had soaked into the potatoes and other vegetables by then.