Oklahoma Recipes (Bartlesville, Ponca City, Tahlequah: job, homes, oil)

[mkfarnam]

I just received this email, it show some Halloween recipes, I,m sure most you already have your own holiday creations

The Camping Club - ReserveAmerica

[Synopsis]

Originally Posted by LadyRobyn

Oooh! Beans! The family actually forbade me to make beans for awhile years back... The "Mister" doesn't care for Turkey so we always have Baked Ham for the holidays. After the Ham sandwiches, Ham & Eggs and Ham & Potato Chowder I would always boil the bone and leftover bits to make Ham and Beans! (I could eat Ham and Beans w/ Fried taters forever )

Rinsing and Soaking are a must. Changing the water several times as well as adding a bit of Soda does help. I can't tell you how many small rocks I have found in so called "Cleaned" Pinto beans.

When mine don't thicken enough, I *cheat* a little ... Mix some flour and water together thin enough to pour but not too watery, pour through a wire strainer to remove any lumps and then add the flour/water mix to the beans in a small steady stream stirring CONSTANTLY where you are pouring. As soon as it looks like it is beginning to thicken stop pouring and simmer for another 15 min or so. (You need to cook the flour, so you don't get a *pasty* taste)

Hmmm, the 'boy' is coming home from the Navy for Thanksgiving... Betcha HE wants some Good Ol' Ham and Beans!

It's official, you've just made me hungry.. yum.. I love pinto beans as well as NAVY beans. I'll bet your son really likes those huh? BTW, thank him for his service to our country. It's folks like him that make America great.

[Synopsis]

Originally Posted by Goodpasture

I've cooked a lot of poke and you only need to drain it one time. Using small tender leaves and a pot of fresh water with a bit of baking soda, bring it to a rapid boil, boiling it for about 3 minutes or so. Drain well, rinse with fresh water, put in a skillet with some pieces of bacon (and a bit of diced onion if you want), add a bit of water and cook until the bacon is done and the poke looks like cooked spinach. Serve hot with fresh corn bread and a bowl of pinto beans.

Man, that sounds really great. I have a cookbook here at the house. It's called "Oklahoma 4H recipes" and it's about 25 years old. I'll have to pull that baby out and throw a few in here. I'd like to keep this thread alive through the Holidays. What do you guys think?

[peggydavis]

Originally Posted by mkfarnam

I just received this email, it show some Halloween recipes, I,m sure most you already have your own holiday creations

The Camping Club - ReserveAmerica

Those are cute little mouths. That page has a lot of quick and easy recipes. I liked the Hawaiian kabobs and the chicken and dumpling recipe. The spider dogs are cute too.

[jessaka]

Synopsis, I had this idea that the thread could make a great sticky. What do you think? I think we should at least keep it going even if not a sticky. And definitely though the holidays. What do you all think?

[jessaka]

CORN CASSEROLE

1 green bell pepper, chopped
1 (8 1/2 oz.) pkg. Jiffy Cornbread Mix
1 onion, chopped
1 regular-size can creamed corn
2 eggs, whisked
1/2 pt. sour cream
1 regular-size can whole corn, drained
1 c. grated Cheddar cheese

Sauté bell pepper and onion in butter. Mix with eggs, whole corn, cornbread mix, and creamed corn. Pour into a buttered 9x13-inch casserole dish. Spread sour cream and cheese over top. Bake at 400 degrees for 45 minutes.

Comment: My mother-in-law made this for Thanksgiving one year and I couldn't get enough of it.

[Goodpasture]

Oklahoma Caviar

Drain and mix a can black beans, a can black-eyed peas a can of diced tomatoes, 2 cups of thawed frozen corn kernels, ½ medium chopped red onion, 1/4 cup of finely chopped green bell pepper (or some other colors as well), ½ cup chopped jalapeño peppers (add a bit of habañero if you dare), ½ cup finely chopped celery, 3/4 cup chopped cilantro, salt to taste, Garlic powder to taste, About a cup of Italian dressing. Let it sit for an hour so the flavors blend, and serve cold.


Not sure what you call it, but:

cut the corn off a dozen (or more) ears of raw corn into a large cast iron skillet over medium heat. Add a stick of butter (and I use butter, not margarine) stirring occasionally until the butter is melted and distributed over all the corn. While it is cooking, for every cup of corn, add 1/4 cup of chopped jalapeño. mix well. Then add, for every cup of corn, add 1/2 cup of yellow and green squash cut into 1" chunks. Sautee until the squash is cooked al dante.

Serve with grilled pork chops from a home grown hog, smoked tenderloin, or bbq'd ribs...........speaking of which, I am going to be taking some hogs to the butcher next week. If you would like one, message me........

[Synopsis]

Originally Posted by jessaka

Synopsis, I had this idea that the thread could make a great sticky. What do you think? I think we should at least keep it going even if not a sticky. And definitely though the holidays. What do you all think?

I think that's a GREAT idea jessaka! You want to do it? I might blow something up right now..

[jessaka]

Synopsis, I know what you mean. I will do it now. Just went to do it and it was done. LOL.

[Choctaw2]

Thank you Jessaka, I hope it stays even after the Holidays. I just read the corn recipe by Goodpasture. My cousin used to make this when I was a kid but I don't think she used that much jalapeño pepper in it. She did add black pepper though. It was so good though.