Okie Legacy

Okie legacy

 

Appetizers

 

Aunt Donnie's Veggie Bars -- From Aunt Donnie

Vegetarian: Yes

2 Pkgs - Crescent dinner rolls
0.75 cup - Mayonnaise
0.33 cup - Sour cream
2 pkgs. - Cream cheese, 8 oz each pkg.
1 envelope - Ranch dressing
0.75 cup - Vegetables, broccoli, tomatoes, carrots, onions, green pepper, etc.
0.75 cup - Cheese, shredded cheddar, etc.

Cover the bottom of a 11" x 17" cookie sheet with the rol dough. Bake at 350 degrees for 7 to 8 minutes until light brown. Cool.
Mix together: 3/4 cup mayonnaise, 1/3 cup sour cream, 2 (8 oz) cream cheese and 1 envelope Ranch dressing mix. Spread over the rolls and top with chopped veggies, 3/4 cup broccoli, tomatoes, carrots, onions, green pepper, etc. Then sprinkle 3/4 cup shredded cheese and press all down into the cream mixture. Chill for 3 to 4 hours. Serve.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Summer Sausage -- From Dixie Howerton

Vegetarian: No

2 lb., or vension - Ground beef
1 cup - Water
1.5 tsp. - Liquid smoke
0.125 tsp. - Garlic powder
2 Tbs. - Morton quick cure salt
0.5 tsp. - Onion powder

Mix and refrigerate for 24 hours. Divde into 3 small rolls. Bake 350 degrees, 1 hour.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Party Meatballs -- From Dixie Howerton

Vegetarian: No

1.5 lb. - Hamburger
0.25 cup - Onions
0.25 cup - Cracker crumbs
1 - Eggs
2 Tbs. - Brown sugar
2 Tbs. - Vinegar
2 Tbs. - Soy sauce
2 chopped - Tomato
1 can - Mushroom soup

Mix together 1-1/2 lb. Hamburger, 1/4 cup onion, 1/4 cup cracker crumbs, and 1 egg. Form into balls and brown. Mix in slow cooker the following: 2 Tbs. Brown sugar, 2 Tbs. Vinegar, 2 Tbs. Soy sauce, 2 tomatoes (chopped), and 1 can mushroom soup. Add meat balls and simmer for 1 hour.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Mike's Beef Jerky -- From Dixie Howerton

Vegetarian: No

1 Lb., sliced thin, beef or vension - Meat
0.25 cup - Soy sauce
0.5 cup - Worcestershire sauce
1 Tbs. - Ketchup
1 Tbs. - Heinz 57
2 Tbs. - Liquid smoke
0.25 tsp. - Garlic powder
0.25 tsp. - Onion salt
0.5 tsp. - Salt

Marinate 1 Lb. Jerky meat sliced thin or ground beef/venison at least 1 hour in combination of ingredients (Soy sauce, Worcestershire sauce, Ketchup, Heinz 57, Liquid smoke, Garlic powder, Onion salt, salt) . Drain. Place on racks. Dry 145-F degrees for 8 to 10 hours.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Bar-B-Que Sauce -- From Helen Inderlied, Buffalo, OK

Vegetarian: No

Helen is a cousin of my mother on the PARIS side of the family.

1 med. onion, chopped
1 clove garlic, crushed
3 Tbs. margarine
3/4 cup catsup
1/3 cup cider vinegar
1/3 cup brown sugar
1 Tbs. worcestershire sauce
1 1/2 tsp. dry mustard

Saute 1 medium size chopped onion and 1 clove garlic, crushed, in 3 Tbs. margarine until onions are tender. Stir in 3/4 cup catsup, 1/3 cup cider vinegar, 1/3 cup brown sugar, 1 Tbs. Worcestershire sauce, 1 1/2 tsp. dry musterd. Heat thoroughly.

Submitted on 4/24/2002 by: LindaWagner

Bar-B-Que Sauce -- From Leora Weinmeister

Vegetarian: No

Leora is another Paris cousin of my mother, Vada Paris McGill.

Leora's first born son died March 10, 1983. He enjoyed cooking out. I don't know where he got this recipe, but its one of Leora's favorites.

2 cup catsup
1/4 cup white sugar
1/4 cup tightly packed brown sugar
1 or 2 cloves crushed garlic
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. salt
1 Tbs. liquid smoke
1/2 Tbs. worcestershire sauce
1 cup onion, chopped
1 can mushrooms, sliced
(or - 1 cup fresh mushrooms)
2 Tbs. oleo or butter
1/4 tsp. cayenne pepper or hot sauce as desired

In saucepan melt butter. Saute onions and mushrooms until onions are tender. Add all remaining ingredients. Stir often. Cook over low heat and simmer 15 minutes. This is very good with country style ribs and chicken.

Submitted on 4/24/2002 by: LindaMcGill Wagner

Cranberry Salsa -- From McGill / Wagner Family Recipes

Vegetarian: Yes

We found this cranberry salsa recipe on the back of the package of fresh cranberries. Instead of boiling our cranberries for this years cranberry sauce, we used the raw cranberries and other ingredient listed below in food processor, on medium speed to make this salsa.

It went good with the turkey, ham and dressing. It is good as a dip for chips and spooned over cream cheese.

Bunch of cilantro
1 jalapeno (seeded, minced by hand)
2 limes (juiced)
pkg of fresh cranberries
1 bunch of scallions (cut in 2 inch pieces for processing
1 tsp. salt
3/4 cup Sugar (or to taste)

Process the above ingredients (except jalapeno) in food processor at medium speed and medium texture. Deseed the jalapeno by hand and chopped fine by hand and mix into other ingredients.

Submitted on 11/25/2011 by: LKMcGill Wagner

Pickled Tongue -- From Vada Paris McGill

Vegetarian: No

1 cup - Vinegar
1 cup - Water
1 Tbs. - Pickling spice
1 - Bay leaves
1 tsp. - Salt
0.25 tsp. - Pepper
4 tsp. - Brown sugar
0.25 cup, chopped - Onions

Bring ingredients to a boil. Let it set 10 to 15 minutes. Strain and pour over sliced tongue.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Dorothy's Ham Loaf -- From Vada Paris McGill

Vegetarian: No

1.5 lb. - Ground ham
0.5 lb. - Ground pork
2 slightly beaten - Eggs
0.75 cup, rolled - Cracker crumbs
0.5 cup - Milk
1 tsp. - Pepper

Mix together and form into individual loaves. Place in greased casserole dish. Cook together until dissolved 1/2 cup brown sugar, 1/4 cup water, 1/4 cup vinegar and 2 tsp. Mustard (dry) & cornstarch to thicken. Cover loaves. Bake at 325 degrees, 1-1/2 to 2 hours. Basting and turning in sauce.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Vada's Hot Sauce -- From Vada Paris McGill

Vegetarian: Yes

5 lb. tomatoes
1/4 lb. hot peppers
5 medium onions
2 cloves garlic
1 1/2 cup vinegar

1/2 cup brown sugar
1 1/2 tsp. paprika
4 tsp. salt
1 tsp. black pepper
1/2 tsp. coriander
1 tsp. cilantro

Chop or grind first four ingredients. Add remaining ingredients to first four ingredients and bring to boil. Simmer 10 to 15 minutes. Seal in sterilized jars.

Submitted on 4/24/2002 by: LindaWagner

Helen's Ham Loaf -- From Vada Paris McGill

Vegetarian: No

1 lb. - Ham
1 lb. - Hamburger
0.5 cup - Cracker crumbs
2 - Eggs
4 tsp., minced - Onions
0.25 cup - Milk

Shape into mold. Cook 8 minutes the following ingredients: 1/2 cup vinegar, 1/2 cup water, 1/2 cup brown sugar, 2 tsp. Mustard & 8 cloves.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Bologna & Cheese -- From Vada Paris McGill

Vegetarian: No

6 oz. - Bologna
4 oz. - American cheese
0.25 cup, chop - Ripe olives
2 tsp. - Prepared mustard
0.25 medium - Onions
0.25 cup - Mayonnaise
3 dashes - Red pepper sauce

Grind together: bologna, American cheese, chopped olives. Mix all together and spread on bread with layer of Lettuce leaves. Makes 4 sandwiches.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Dilly Beans -- From Vada Paris McGill

Vegetarian: No

2 lb. - Green beans
1 tsp. - Red pepper
4 cloves - Garlic
4 heads - Dill
2 cup - Water
0.25 cup - Pickling salt
2 cup - White vinegar

Wash beans and pack in hot, sterile jars. Add ¼ tsp. red pepper, 1 clove garlic and one dill head. Boil together water, salt and vinegar. Pour over beans & seal. Makes 4 pints.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Vada's Corn Dogs -- From Vada Paris McGill

Vegetarian: No

1 cup - Cornmeal
1 cup - Flour
2 Tbs. - Sugar
2 tsp. - Baking soda
1 slightly beaten - Eggs
1 cup - Milk
2 Tbs., or shortening, melted - Butter

Mix dry ingredients together. Beat egg. Add milk. Stir together. Add melted shortening. Dip wieners in batter, holding with fork or skewer. Fry at 375-F degrees in deep fat until golden brown.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Chili Sauce -- From Vada Paris McGill

Vegetarian: No

Not sure where my mother received this recipe, but thought I would submit it anyway.

2 onions
8 cloves garlic
2 1/2 chili powder
1/2 pt. oil
2 tsp. prepared mustard
1 1/4 cup vinegar
4 cans tomato sauce
1/2 bottle catsup
1 Tbs. Chili peppers
2 Tbs. paprika

Mix all ingredients and cook 2 hours. Will keep in refrigerator.

Submitted on 4/24/2002 by: LindaWagner

Crisp Sweet Pickles -- From Vada Paris McGill

Vegetarian: No

Wash cucumbers and fill ½ gallon jars. Leave cucumbers whole. Cover with mixture and finish filling with cold water. Let stand 2 months. Open. Pour off liquid and reserve. Wash Cukes. Cut to desired size. Stir 2 Cup sugar and 5 Tbs. water into vinegar mixture. Pour back over pickles. Store in refrigerator. Can be used in 24 hours. Stir often during first 24 hours.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

Drip Beef Sandwiches -- From Vada Paris McGill

Vegetarian: No

6 lb. boneless roast in deep cooker
bay leaf, salt & pepper
1 Tbs. cracked pepper
1 Tbs. oregano
1 Tbs. rosemary
1 Tbs. savory salt
1 Tbs. garlic powder
1/2 Cup water with 2 cubes beef bouillon

Cook 8 hours over medium low burner, adding water if necessary. Turn when half done and when almost done shred with a fork. Removing any waste.

Submitted on 4/23/2002 by: LindaWagner

Madeline's Sauerkraut Relish -- From Vada Paris McGill

Vegetarian: Yes

2 cups sugar 2/3 cup vinegar large can sauerkraut 1/2 cup chopped onion 2 cup chopped celery 1/2 cup chopped green pepper

Bring to boil and cool 2 cup sugar and 2/3 vinegar. Mix together with remaining ingredients. Let stand 24 hours.

Submitted on 4/23/2002 by: LindaWagner

Momma's Mincemeat -- From Vada Paris McGill

Vegetarian: No

2 lb. Fresh lean meat (boiled and chopped) 1 lb. suet 5 lb. apples 1 1/2 tsp. cinnamon 1 tsp. nutmeg 2 Tbs. Ground mace 1 Tbs. cloves 1 Tbs. allspice 1 Tbs. Fine salt 1 1/2 lb. Brown sugar 1 quart sherry wine 1 pint brandy

Mix all ingredients thoroughly. Pack in jars. Store in cold dry place. Allow to stand 24 hours. To make recipe larger: 2 or 3 lb raisins, more apples, 3 lb. More meat and add more sugar.

Submitted on 4/23/2002 by: LindaWagner

Dried Beef Jerky -- From Vada Paris McGill

Vegetarian: No

to taste - Salt
to taste - Pepper
to taste - Garlic powder
Mono-Sodium Glutimate - MSG
to taste - Soy sauce
to taste - Ginger

Layer meat and sprinkle with combinations of each of the ingredients. Weight down and let set 8 hours or overnight. Dry in oven or dehydrator.

Submitted on 4/21/2002 by: LindaMcGill-Wagner

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