Oklahoma Cookbook
Author: Mary Beth Lilley
ISBN: 978-1-885590-49-7
Pub Date: 11/30/1999
Size: 5 1/2" x 8 1/2"
Binding: Comb
Price:
$10.95
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| 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.
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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. |
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