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► WEDNESDAY, NOVEMBER 8, 2006
From sea to shining sea
Sooner state holds centennial celebration
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Oklahoma will begin its
Centennial celebration as a
state tomorrow.
How much do you know
about the state that was the
46th to be admitted to the
union?
Well, of course, the state
song is possibly the best
in the nation - from the
musical by Rogers and
Hammerstein.
And it’s the birthplace of
the great American humor
ist and social commentator,
Will Rogers and its nickname
is the Sooner State. (That’s
for historical reasons, by the
way. Oklahoma was Indian
territory before the cow
men and farmers arrived.
The federal government had
set a date in 1889 for the
land rush to begin, but there
were plenty of settlers who
ignored the date and got
there sooner.)
Maybe you knew all that
and more, but did you know
that Oklahoma has an
“Official state meal?”
In a stroke of political
genius and an effort to please
everybody back in 1988, the
state legislature voted that
Oklahoma’s Official State
Meal is:
Fried Okra
Squash
Cornbread
Barbecue Pork
Biscuits
Sausage and Gravy
Grits
Corn
Strawberries
Chicken Fried Steak
Pecan Pie
and black-eyed peas.
In other words,
Oklahomans like their own
home-grown, home-cooked
foods.
Solet’scelebrateOklahoma
with a few recipes from their
official meal.
ChickeivFried
Steak
This is just steak fried the
way chicken is fried, and
topped with a cream gravy.
Using a meat tenderizer or
marinade on the steak will
help, because round steak
can be tough if not tender-
PIES
From page iC
fruit. This showstopper cre
atively marries mellow gold
en pears with tart ’n tangy
cranberries, topped with a
sweet and spicy crumble of
brown sugar, cinnamon and
allspice.
1 refrigerated pie crust
(from 15-ounce package)
3/4 cup granulated
sugar
3 tablespoons corn
starch
1 teaspoon McCormick
Ground Cinnamon, divid
Ending one season, beginning another
This Saturday will be
our last day this year
at the Downtown
Farmers Market.
I want to thank all my nice
customers who have been so
faithful.
Thanks for your fellow
ship, friendship and for
sharing your recipes with
me. I have looked forward
to those Saturday mornings.
On the following Saturday,
I will be at the Mistletoe
market with my canned
goods.
Some I have made into
lovely baskets for gift giving
as some have requested.
3 lam sharing some win
-33 ter and holiday drink reci
pes this week. I love a good
hot cup of cider or spiced
tea when it is cold. Make it
3 ahead of time so it is ready
Journal/Charlotte Perkins
Oklahoma is the only state with an official state meal approved by its legislature - and what a meal it is! The com,
okra, squash and black eyed peas shown here are just part of the down-home menu.
ized.
2 pounds top round
steak, about 1/2” thick
1 cup flour
1 teaspoon salt
Pepper to taste
2 eggs
2 tablespoons half-and
half
1/2 cup vegetable oil
1/2 cup half-and-half
1 3/4 cups chicken
broth
Worcestershire sauce
to taste
Mix 1/2 cup of flour with
the salt and pepper. Pound
the mixture into both sides
of the meat using a meat
mallet or tenderizer. Cut the
beef into individual serv
ing portions. Beat the eggs
together with the cream.
Heat the oil in a heavy
skillet over medium high
heat. Reserve 3 tablespoons
of the flour. Dip the steaks
in the egg mixture, and then
into the remaining flour.
Brown the steaks on both
sides in the hot oil. Reduce
heat ,cover and cook for 15
ed
1/4 teaspoon
McCormick Ground
Allspice, divided
6 firm ripe pears, cored,
peeled and sliced
3/4 cup dried cranber
ries
1/2 cup flour
1/4 cup firmly packed
brown sugar
1/4 cup (1/2 stick) but
ter
Directions
Preheat oven to 375°F.
Prepare pie crust as directed
on package for one-crust pie
using 9-inch pie plate.
Mix granulated sugar,
when you are, or when a
guest drops by.
Wassail
2 quarts apple juice
2 1/4
cups
pineap
ple juice
2 cups
orange
juice
1 cup
lemon
juice
1/2 cup
sugar
1 (3
inch)
"Bret
Jean Rea
Cooking with
Jean
stick cinnamon
1 teaspoon whole
cloves.
Combine all ingredients
in a Dutch oven. Bring to
a boil. Cover. Reduce heat
and simmer for 30 minutes.
to 20 minutes, turning occa
sionally, until the steaks are
cooked through and tender.
Remove the steaks from the
pan, and drain on paper tow
els. Keep warm.
Pour off all but 3 table
spoons of the fat in the skil
let; stir in 3 tablespoons
of the flour. Stir well and
scrape bottom of pan to
loosen browned bits. Stir
in the cream, then the
chicken broth. Season with
Worcestershire and hot
sauce. Top the meat with
the gravy.
Serve with mashed pota
toes.
Cheesy Corn
Casserole
Found on cooksrecipes.
com, this recipe was origi
nated by Carol Plemmons of
Idabel, Oklahoma .
2 (16-ounce) cans
cream-style corn
3/4 cup corn meal
1 large egg
3 tablespoons vegeta-
cornstarch, 1/2 teaspoon of
the cinnamon and 1/8 tea
spoon of the allspice in large
bowl. Add pears and cran
berries; toss to coat well.
Spoon evenly into crust.
Mix flour, brown sugar,
remaining 1/2 teaspoon cin
namon and 1/8 teaspoon all
spice in small bowl. Cut in
butter until coarse crumbs
form. Sprinkle evenly over
fruit in crust. Place pie on
large baking sheet.
Bake 1 hour or until pears
are tender and topping is
lightly browned. Cool on
wire rack. Makes 10 serv
ings.
Remove cover and simmer
an additional 30 minutes.
Strain and discard spices.
Serve hot.
Creamiest
Eggnog
1/2 cup sugar
Dash allspice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 eggs separated
2 cups milk
1 cup light cream
Combine first four ingre
dients. In another bowl beat
egg whites at high speed until
soft peaks form. Gradually
add 1/2 cup sugar and beat
until stiff.
In a small bowl, beat egg
yolks until lemon colored.
Gradually fold yolks into egg
whites, add milk and cream
See REA, page jC
FOOD
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Oklahoma Tourism Board
Children dance at the Red Earth Native American Festival
in Oklahoma City. Oklahoma will celebrate its Centennial
tomorrow.
ble oil dar cheese
1 cup shredded ched- 1 tablespoon minced
Easy as pie
Follow these five tips for perfect pies:
■ Deep dish, regular-what’s the difference? Plenty! Always use the type of pie dish
directed in the recipe, as they require different cooking times and ingredient amounts.
■ If edges are browning too fast, shield with aluminum foil strips (shiny side out).
■ Make clean-up a breeze. During baking, place a cookie sheet under fruit-filled pies
to catch any juices that overflow. .
■ Cool baked pies on a wire rack, so air can circulate underneath. This prevents the
crust from becoming soggy.
■ When cutting cream pies, dip the knife in warn water between slices so filling does
not stick. Put cream and custard pies in the refrigerator after serving.
Source: McCormick’s
Call Us For Your Holiday
or Special Occasions and
Catering. Gift Certificates Are
n k
Also Available. (
1504 Sam Nunn Blvd. * Perry, GA
Fax: (478) 987-8100 Phone:(47B)
Email: www.angelinasrfstaurant@alltel.net 1
BpH
Italian s
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HOUSTON DAILY JOURNAL
jalapeno peppers
Preheat oven to 400
degrees,
Combine all ingredients
and pour into ungreased
baking dish.
Bake for 45 to 50 minutes
or until knife inserted in
middle comes out clean.
Makes 4 servings.
Oklahoma’s Cream Cheese
Pecan Pie
Crust
1 c. flour
1/4 tsp. salt
1 tsp. sugar
1/8 tsp. cinnamon
1/4 tsp. baking powder
1/3 c. plus 1 tbsp. short
ening
1/3 c. water
Preheat oven to 375
degrees. For crust combine
flour, salt, sugar, cinnamon
and baking powder in a mix
ing bowl. Cut in shortening
until mixture is uniform.
Sprinkle with water 1 table
spoon at a time; toss lightly
with fork.
Work dough into a firm
ball. On lightly floured sur
face, roll dough into a circle
1-inch larger than inverted
9-inch pie pan. Gently lift
dough into pan. Trim 1/2
inch beyond edge of pie pan,
then fold dough under to
make a double thickness
around the rim. Flute edge.
Filling
1/2 c. sugar
1 egg, beaten
1/2 tsp. salt
8 oz. cream cheese,
softened
1 tsp. vanilla
For the filling, combine
sugar, egg and salt in mixing
bowl. Add softened cream
cheese and vanilla; cream
mixture together. Spoon into
unbaked pie shell.
Topping
1 tsp. vanilla
1 1/2 c. pecans,
chopped
1/4 c. sugar
3 eggs, beaten
1 c. light corn syrup
For topping, combine
pecans and sugar in bowl.
Stir eggs, com syrup and
vanilla into mixture. Pour
over cream cheese filling.
Bake in 375 degree oven for
35-40 minutes or until fill
ing is browned. Cool and
serve.
Source: Cooks.com