| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Crab Dip Spread | Suzi Rosenhamer | 1 T. lemon juice
1 T. Worcestershire sauce Garlic to taste 12 oz. cream cheese 2 T. grated onion ½ bottle chili sauce (I like Heinz) 2 cans crab meat, drained Fresh or dried parsley | Blend first 5 ingredients on flat serving dish. Top with the chili sauce, then crab meat and finally the parsley. Chill overnight and serve with crackers.
You may also do this as a warm dip by putting all ingredients into a fondue pot and stirring together until warmed through. | |
| Oklahoma Caviar | Suzi Rosenhamer | 3 cans black eyed peas, drained and rinsed
1 lb. chopped onions, 3 medium ½ lb. green olives, chopped, 1 bottle ½ lb. black olives, chopped 1 pt. corn oil 3/4 c. lemon juice 1 c. sweet kernel corn 2 lb. tomatoes, 6 med. chopped ½ lb. bell pepper, chopped, 1 lg. 1/4 t. seasoned salt 1-2 t. Tabasco sauce, or to taste |
Mix all ingredients and let marinate 24 hours. Serve cold with chips. I always add 1 seeded, finely chopped jalapeno pepper. | ||
| BEEF | Cornbread Deluxe Dinner | Suzi Rosenhamer | 2 lbs. ground beef, browned, drained, & set aside
3/4 c. olive oil 1 c. sugar 4 eggs (or egg substitute) 1 c. flour 4 t. baking powder 1/4 t. cayenne pepper 4 oz. chopped green chilies 11 oz. can cream style corn 1 c. mixed cheddar Jack cheese 1 c. yellow cornmeal 1/4 t. salt | Preheat oven to 350 degrees. Grease and flour a 9X13 baking dish.
Cream olive oil and sugar together. Add eggs and mix well; add chilies, corn, ground beef and mix well. Mix together flour, cornmeal, baking powder, red pepper, and salt. Add cheese; blend flour mixture and corn mixture together. Pour combined ingredients into prepared pan. Place in oven and reduce heat to 300 degrees. Bake for one hour or until golden brown and it begins to leave the sides of the pan. | |
| CHICKEN | Chicken Enchilada Casserole | Suzi Rosenhamer | 4 boneless chicken breasts
1 bag tortilla chips 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 8 oz. sour cream 1 can chopped green chilies 2 c. shredded cheddar cheese (more or less depending on how cheesy you want this dish to be) | Preheat oven to 375 degrees. In a large pot bring water to boil and place the chicken breasts in the boiling water. Should only take about 15-20 minutes to boil the chicken. In another pot, mix together the cans of soup, sour cream and the green chilies. Let them simmer on a low to medium heat. Do remember to stir occasionally. Once chicken is done boiling, drain water out of the pot. Let chicken cool for a few minutes and then shred. Take a casserole dish and make a layer of chips on the bottom, then a layer of the shredded chicken and next a layer of the soup mixture and then a layer of cheese. Repeat and put the casserole in the oven for 20-30 minutes. Remove from oven and let cool for a few minutes.
| |
| One Dish Chicken & Scalloped Potatoes | Suzi Rosenhamer | 1 can Cream of chicken & broccoli soup
1/2 c. milk 1/8 t. salt 3 medium potatoes(about 1 lb.) thinly sliced (about 3 cups) 1 small onion, sliced and separated into rings (about 1/4 cup) 4 skinless breast halves (about 1 lb.) paprika | In small bowl, combine soup, milk, and pepper; set aside.
In 2 quart oblong baking dish, arrange potatoes and onion. Spoon half of the soup mixture over the potatoes and onion. Cover; bake at 400 degrees for 30 minutes. Arrange chicken on potatoe mixture. Spoon remaining soup mixture over chicken. Sprinkle with paprika. Bake, uncovered, 20 minutes or until chicken is no longer pink and potatoes are fork tender. | ||
| DESSERTS | Blackberry Dumplings | Suzi Rosenhamer | 2 c. blackberries
2 T. butter 1 T. vanilla 1 c. sugar 1/4 t. nutmeg 1 c. water Dumplings: 1 c. flour 1/2 t. salt 2 T. shortening 2 t. baking powder 1 T. sugar 1/2 c. milk | Combine the first ingredients and bring to a boil in a large open pan.
Dumplings: Mix dry ingredients together. Cut in shortening and add milk. Drop by teaspoons into hot berry mixture. Cover. Steam for 15 minutes and serve hot with whipped cream or vanilla ice cream. | |
| Cherry Delight | Suzi Rosenhamer | 1 1/2 c. powdered sugar
8 oz. cream cheese, softened 8 oz. cool whip Cherry Pie Filling | Mix the powdered sugar and the cream cheese together. Fold in the Cool Whip. Spoon in two 9" pie crust and top with Cherry pie filling. | You can use apple, blueberry, strawberry, or any pie filling. I use cherry because that is what my family likes. | |
| Gingerbread | Suzi Rosenhamer | 1/2 c. butter
1/2 c. sugar 1 egg 2 1/2 c. flour 1 1/2 t. baking soda 1 c. hot water 1 t. cinnamon 1 t. ginger 1/2 t. cloves 1/2 t. salt 1 c. molasses | Cream butter with sugar; add egg and beat well. Alternately add dry ingredients and molasses mixed with hot water. Roll out, cut, bake...350 degrees for 10-12 minutes. | ||
| Impossible Pie | Suzi Rosenhamer | 1 3/4 c. sugar
2 c. milk 4 eggs 1/2 c. flour 1 stick butter 1 c. coconut 1 t. vanilla | Dump all ingredients into blender; count to 10 slowly. Pour into greased 9" pie pan. Bake at 450 degrees for 15 minutes, then at 350 degrees for 40-45 minutes. | ||
| Jello Pudding Cake | Suzi Rosenhamer | 1 angel food cake
small box instant vanilla pudding mix 6 oz. stawberry jello 1 c. cold milk 2 c. vanilla ice cream 10 oz. pkg. frozen strawberries | Break cake in bottom of 9x13 pan. Combine the pudding, milk and ice cream. Beat until smooth; spread over cake. Dissolve jello according to package directions; add strawberries. Cool until syrupy; pour over the other layers. Refrigerate. Serve in squares. | ||
| My Dog Has Fleas Cake (poppy Seed Cake) | Suzi Rosenhamer | 1 box Duncan Hines Golden Butter Cake mix
3/4 c. oil 8 oz. sour cream 1/2 c. sugar 1/4 c. poppy seeds 4 eggs | Mix all ingredients with mixer. Grease bundt pan. Sprinkle bottom of pan with sugar. Pour batter into pan. Bake at 350 degrees for one hour or until done in the middle. Remove immediately.
| ||
| Oklahoma Dirt Cake | Suzi Rosenhamer | 1 c. chopped pecans
1 c. coconut 1 German Chocolate cake mix 1 lb. box powdered sugar 1 stick margarine 8 oz. cream cheese, softened | Preheat oven to 350 degrees. Coat 9x13 pan with Pam; set aside. Place one cup pecans in pan. Sprinkle coconut over the pecans. In large mixing bowl, mix according to directions the cake mix. Pour the cake mix over the pecans and coconut, spreading evenly, set aside.
Mix together: the margarine (softened), cream cheese (softened), and the powdered sugar. May need to add a small amount of milk to make mixture spread over the cake mix, sealing edges. Bake for 40 minutes. Icing will go down into cake, top of cake will look like cracked dirt. | I make mine in a clay baking dish and it comes out like a chocolate molten cake where the center is cooked but a little syrupy. | |
| PORK | Roast Ground Hog | Suzi Rosenhamer | 1 ground hog
milk poultry seasoning 1 bay leaf, crushed allspice water butter cream sweet potatoes, baked | Soak ground hog overnight; rinse well and sprinkle cavity with poultry seasoning, bay leaf and a dash of allspice. Place in pan with two cups boiling water. Cover with butter and sear for 20 minutes in a very hot oven. Reduce heat to 300 degrees and cover the pan. Bake 3-4 hours until tender. Remove lid; brush with heavy cream and bake until brown. Serve with baked sweet potatoes.
| For those cooks who are VERY adventurous!
***This recipe was given to me by John’s Grandma Grace when we were first married–it was a favorite of her’s when she was a girl growing up. |
| SALADS | Roasted Potato Salad | Suzi Rosenhamer | 1 t. salt
1 t. pepper 2-3 pinches sugar ½ c. oil 5 lb. Yukon Gold potatoes, washed and cut into bite sized chunks Dressing: 16 oz. sour cream ½ c. mayo ½ c. finely chopped onion (optional) 1 jar Real bacon bits Shredded cheddar cheese to your liking |
In large bowl, combine potato chunks and oil mixing until potatoes are thoroughly coated. Sprinkle with salt, pepper and sugar and give another good mix. Place on baking sheet that has been sprayed with Pam and bake at 375 degrees for 40 minutes or until golden. Remove from oven and let cool completely before adding dressing. Combine all ingredients in large bowl; add potatoes and combine. Taste; adjust salt and pepper. Enjoy! | |
| SOUPS | Cheesy Potato Soup | Suzi Rosenhamer | 1 pkg. Knorr’s Spring Vegetable Soup mix, dry
3 c. cubed potatoes 2 c. water salt and pepper; to taste | Bring all ingredients to a boil; cover; simmer for 20-25 minutes or until potatoes are fork tender.
When potatoes are done add enough milk to fill the pan half full and return to boil. In separate bowl, add 3 T. flour to 1 c. milk and mix til flour is smooth and add to the pan mixing until it begins to thicken. Turn heat to low and add 8 oz. Velveeta; stirring occasionally until cheese is melted. | |
| Elephant Stew | Suzi Rosenhamer | 1 medium elephant
Flour (for gravy) Salt and pepper 2 rabbits (optional) | Cut elephant into small bite sized pieces. This takes one month if both husband and wife work together. Cook meat outdoors for about 4 weeks. Stir occasionally. Keep the fire going.
During the last day of the fourth week, make about 495 gallons of brown gravy. Pour over meat and stir thoroughly. Serves 3,500 people. If more people are expected, add the rabbits. But remember...most people don't like to find hare in their stew!! | ||
| VEGGIES | Hash Brown Casserole | Suzi Rosenhamer | 2 bags hash brown potatoes, thawed
16 oz. Velveeta, cubed 8 oz. sour cream 16 oz. Hellman’s mayo 8 oz. shredded mozzarella cheese Bacon Bits Paprika Parsley | Combine mayo and sour cream. Stir in cubed Velveeta and potatoes. Spread in 9 x 13 pan. Sprinkle with mozzarella, bacon bits, parsley, and paprika. Bake at 400 degrees for one hour.
For a one pan meal, you can add cubed ham or browned hamburger meat that has been drained. | |
| I Am What I Yam! | Suzi Rosenhamer | 2 lg. cans yams, drain
1 1/4 c. sugar ½ c. margarine 2 eggs 1 c. milk ½ t. cinnamon ½ t. nutmeg Topping: 1 c. Frosted Flakes, crushed 1 c. nuts, chopped ½ stick margarine, melted | Mash yams in 9 x 13 glass cooking dish. Mix all ingredients and pour over yams. Bake at 400 degrees for 20 minutes.
Topping: Combine all ingredients. Spread evenly over yams and bake for 10 minutes. | ||
| To display recipes from a specific Author, just click on their name below | |
| All Authors | |
| Barbara Holden | |
| Bob The Builder | |
| Brenda Neundorf | |
| Charlotte Apel | |
| Chris Apel | |
| Dawn Hubbard | |
| Jennie Robinson | |
| Jennifer Rogers | |
| Jill Porter | |
| Karie Apel | |
| Kathi Morrison | |
| Kerry Robinson | |
| Kim Riley | |
| Kristi Herd | |
| Kristi Morain | |
| Leah Kennedy | |
| Lori Parks | |
| Maleah Rowe | |
| Michelle Montgomery | |
| Renee Bauman | |
| Robyn Stapleton | |
| Suzi Rosenhamer | |
| Tiffany Holden | |
| Tiffany Johnston | |
| Unknown | |
| To display recipes for a specific Category, just click on the category below | |
| All Categories | |
| APPETIZERS | |
| BEEF | |
| BREADS | |
| CHICKEN | |
| DESSERTS | |
| OTHER | |
| PORK | |
| SALADS | |
| SEAFOOD | |
| SOUPS | |
| VEGGIES | |