American Traveler Press
HOME
Catalogs/Order Forms
AUTHORS
ABOUT US
CONTACT US
TESTIMONIALS
Cookbooks Western Books Easy Field Guides David Grayson American Traveler Children's Books

State Cookbooks


 
OKLAHOMA COOKBOOK

Author:  FISC

ISBN:  978-1-885590-49-7

Pub Date:  11/30/1999

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

Click to enlarge
ABOUT THE BOOK
From the Publisher
A roundup of delicious recipes captures the rich cultural and historical charm of Oklahoma. Traditional and contemporary recipes from Panhandle Pancakes and Fried Green Tomatoes. With entertaining trivia and facts.
 
SAMPLE RECIPE
Peaches' Brunswick Stew
When we moved to Enid from Georgia, we found that Brunswick Stew was often found in Oklahoma kitchens. We decided to create our own version of this favorite dish.
- John and Lisa Dixon - Enid

1 whole (4-5 lb.) CHICKEN
2 cups LIMA BEANS, canned or frozen
1 cup whole kernel CORN, canned or frozen
1 can (15 oz.) cream style CORN
1 cup chopped ONIONS
2 cans (14.5 oz. ea.) stewed TOMATOES
1 cup minced GREEN BELL PEPPER
2 cups KETCHUP
1/2 cup MUSTARD
1/3 cup WORCESTERSHIRE SAUCE
1 cup DILL PICKLE JUICE
1/2 cup SUGAR
2 tsp. BLACK PEPPER
2 Tbsp. GARLIC POWDER
2 tsp. SALT
2 Tbsp. PAPRIKA
2 Tbsp. LEMON JUICE
HOT SAUCE, to taste

In a large saucepan, boil whole chicken until it separates from the bone. Remove chicken from saucepan, reserving 1 cup broth and debone. Combine all other ingredients in a large stockpot* and bring to a hard boil for 5 minutes. Reduce heat, cover and simmer with cover tilted to release steam until vegetables are done. Add deboned chicken and 1 cup broth to stock pot and continue to simmer for about 1 hour. Remove from heat and use a utensil, such as a potato masher, to mash all ingredients. Return to heat, recover pot with lid tilted and simmer 1 1/2 to 2 hours

*A crockpot works well for this recipe

Serves 6-8.
 

< < < Back

Follow us on
follow us on Facebook

Search our site

Cart Total:  $0.00
Qty:
View Cart Checkout