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Oklahoma

Shaped something like a meat cleaver poised above Texas, the Sooner State was homesteaded in a novel way. In 1889, a land rush opened up Oklahoma Country (the so-called Unassigned Lands) to homesteading. Not everyone played by the rules. Some snuck across the starting line before the signal was given. These cheaters came to be called “Sooners.” After Oklahoma became a state in 1907, this pejorative became a term of waggish self-regard for unabashed Oklahomans. The name Oklahoma is a combination of two Choctaw words “okla,” which means “people,” and homma, which means “red.” In the Choctaw language, Oklahoma Territory meant “Indian Territory.” Oklahoma is the only state in the Union that has an official state meal. It’s quite a spread, a comprehensive tour of southern specialties, consisting of barbecue pork, biscuits with sausage and gravy, chicken fried steak, cornbread, black-eyed peas, grits, corn, fried okra, squash, strawberries, and pecan pie.
 

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Biscuits & Hyacinths

Cooking Level: Expert

Home Town: Yukon, Oklahoma, USA
Living In: Eugene, Oregon, USA
About me:
 I think coffee and red wine are the two major food groups. Someday, you will read my book and know why catfish, small town gas stations, and dead dogs are beautiful. I dream in color. I'm writing this profile because I started a poem and don't know how to finish it. I am unlovably bizarre, but someone loves me, so I guess it's okay. I (we) just moved to an art commune. Learning to build an eco-village. Thinking about chicken coops. Apple picking and cider making. I'm filling the greenhouse with druidic herbs. Typewriters and incense. Grilled cheese and Led Zepplin. I've begun having prophetic dreams and the crows wake me every morning.

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Newest Cooks

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sarah margaret

Cooking Level: Expert
Living In: Tulsa, Oklahoma, USA
About me: I am 22 and I live in Tulsa, OK.

Renee

Cooking Level: Intermediate
Living In: Lawton, Oklahoma, USA
About me: I'm a registered nurse and I work long hours in an emergency room. I don't have a lot of frre time but I like to cook when I can.
Photo by death2lois

death2lois

Cooking Level: Intermediate
Home Town: Tulsa, Oklahoma, USA
Living In: Portland, Oregon, USA
About me: I'm a victim of a pardigm shift. In my generation, the ladies don't care to know how to cook. That's cool though, cuz I like learning new things. ;)
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.

Peanut Butter Muffins

Reviewed on Nov. 17, 2008 by April G.
These are so..................... gooooooood, i gave them four out of five because they were hard to get out. and you'll need some water or something to drink because they make you so thirsty. So be ready for some good stuff when you make these. P.S. if you really WANT peanut butter muffins than add 3/4 cup of peanut butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Photo by ILove2Ck

Marinated Grilled Chicken II

Reviewed on Nov. 16, 2008 by ILove2Ck
I just couldn't believe how easy and wonderful this is! I used bottled house italian dressing just enough to cover the pieces in a shallow dish. My husband grilled these and they turned out so delicious! I was going to serve this with a sauce, but it didn't need anything, it ws so good all on it's own. Tender moist chicken. (Oops! I even forgot the lemon-pepper and the salt at the end, it looked so lip smackin' good when hubby brought the platter in from the grill.) Thanks, this is an excellent way to fix chicken!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Photo by ILove2Ck

Easy Texas Chili

Reviewed on Nov. 16, 2008 by ILove2Ck
Good easy Texas chili! Medium sweat, not too spicy for hubby, not too bland for me (I love spicy!). This turned out a nice tomatoey chili pepper taste. I used dried minced onion, frozen diced green pepper, minced garlic, and diced jalapeno in the jar. I used ranch style beans, semi drained, as it was the closest thing I had to pintos that weren't refried in my pantry. I simmered this 1 hour covered. Very good chili, Roger, Thanks for sharing this.
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