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Jo Logan's Honey Pecan Pie | Jonalu's Turnips | Cooperative Greens
Oklahoma Rice | Cooperative Meatloaf for One Hundred | More Recipes



OKLAHOMA RICE

(Bulgur wheat pilaf, served at November 2003 co-op banquet)

To make the bulgar wheat: Bring to a boil one part rinsed whole Oklahoma wheat berries plus two parts water or other liquid, then simmer the berries are tender (about one hour). Spread the berries on a cookie sheet and bake in a 225° F oven, stirring occasionally, until dry (about one hour). Grind in a blender, or grain grinder, or crush with a rolling pin, to the consistency of cracked wheat. Sift before cooking, to remove any fine flour.

To make the bulgar wheat pilaf: saute onions and garlic and bulgar wheat in olive oil. Add 3 parts broth, stock, water with bouillion, to one part bulgar wheat, plus dried herbs such as sage, thyme, rosemary, basil, oregano, parsley. Cooked or stir-fried vegetables and/or chunks of mat can also be added. Be liberal with the seasonings. Bring to a boil, reduce heat, simmer until liquid is absorbed. Longer and slower cooking is better.



JO'S HONEY PECAN PIE

Served at the November 2003 co-op banquet.

(9 inch)
1 cup honey
1 1/2 cups pecans
3 eggs
2 Tbl. sugar
1/2 tsp. vanilla
1/4 cup nonfat dry milk
1/4 cup butter



JONALU'S TURNIPS

(Roasted with honey and wine, served at the November 2003 cooperative banquet)

3-4 c. peeled & cubed turnips
1/2 c. honey
2 c. red wine
1/4 c. butter

Place turnips in saucepan; add remaining ingredients & enough water to barely cover. Simmer until tender. Pour into baking dish & bake at 350 1/2 hour. 4 servings.



COOPERATIVE GREENS

(cooked mixed spring or fall greens, at the November 2003 co-op banquet, the greens were mustard, kale, and turnip.)

Wash greens and tear into pieces, including the stems. Add crushed red pepper and dried Italian herbs, saute in olive oil until wilted, cover with stock, broth, or water with bouillion, add a little Liquid Smoke, bring to a boil and then simmer for about 20 minutes to a half hour. This can be made the day before and refrigerated overnight, the flavors are more intense and mingled the second day. It can be cooked longer if desired. Serve with a sprinkling of vinegar.



COOPERATIVE MEATLOAF FOR ONE HUNDRED

30 pounds Ground Oklahoma beef
8 pounds ground Oklahoma pork
1.5 pounds finely minced onions
6.25 quarts fine bread crumbs
16 beaten eggs from pastured chickens
9.5 cups goats milk
8 cups tomato sauce
seasonings - salt, cayenne pepper, black pepper, minced garlic

To make the tomato sauce: take about ten pounds of fresh vine ripened tomatoes, drop in boiling water to remove skins, take off the core/stem attachment, chop and put with a small amount of water in a sauce pan and simmer for a couple of hours.

1. Thoroughly blend meat, seasonings, onion, and crumbs by hand. Machine mixing will harden the loaf.

2. Add beaten eggs, milk, and tomato juice and mix thoroughly.

3. Bake in large pans at 325 degrees F. for about one and one-half hours.

This recipe is based on a recipe from the book Quantity Cooking, by Nola Treat and Lenore Richards, of the Richards Treat Cafeteria and Food Shop, printed in 1951.

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Practical Help for the Sustainable Oklahoma Kitchen

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Oklahoma Food Cooperative
PO BOX 681, Oklahoma City, OK 73101