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    You are in: Home / Country Cook in Oklahoma's Public Recipes
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    52 Recipes

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    An old time favorite of my grandaughters.

    Recipe #321294

    This is a good salad and colorful. I usually add tomato on top of the bacon right before serving.

    Recipe #321280

    I always have pork in the freezer. One day I was hungry for swiss steak and was out of beef, I fixed it with pork instead of beef. True comfort food served over mashed potatoes or rice yummmmm. We really like it..hope you do too!!

    Recipe #205022

    This is an easy recipe for a moist banana nut bread. So quick and moist. It rises up so nice and makes a large loaf. This bread gets better after sitting a couple of days. It freezes very well. I mix the applesauce and oil but you can use 1 cup of either.

    Recipe #182835

    This is a quick way to make a moist and yummy raisin bread. The longer it sits, the better it gets!! This freezes well after it is baked.

    Recipe #182834

    I never know what to do with leftover pot roast but I had a friend that was taking chemo and wouldn't eat. We had pot roast the night before and I had some left. I fixed this for him and really enjoyed it. Wonderful comfort food.

    Recipe #181026

    This is a gravy made from #rz.50337 pot roast. Wheather your roast has a lot of juices or little this still makes for a rich and delicious gravy.

    Recipe #180906

    I love the seasonings that come in a pot roast bag but I was out of them so I came up with this and think it's a ringer for a very moist and tasty pot roast.

    Recipe #180904

    I live in Oklahoma and football game days are always big at my house. My guest always request this dip. This is a very rich dip and has a flavor that you just can't get enough of. After posting and getting a couple of review's I saw the importance of making sure the bread is Hawaiian Bread. This is a very rich dip and the sweetness of the bread is the kicker. The corn beef that I use is not in a jar it is in small thin waffer slices in a package, or deli sliced. I use a food processor for mixing.

    Recipe #141027

    I live and grew up in the midwest and never had a clue that other people didn't use a top and bottom cobbler crust until I was grown. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough.Cobbler may be frozen before baking. I have edited this recipe after a review brought my attenntion to a typo I made in posting. Sugar amount has been corrected.

    Recipe #130926

    My hubby loves Ding Dongs so when I saw this recipe in a church cookbook I had to try it. He loves it and it isn't complicated to make. The filling can also be used to make Twinkies. This recipe may easily be made in round layer cakes.

    Recipe #130925

    My Aunt gave me this recipe. I knew it had to be good because she's a wonderful cook. Children and adults love this. Easy and unique.

    Recipe #130892

    "This is a moist and unusual cake. Great for summer."

    Recipe #130617

    I got this recipe from Peach Crest Farms. The muffins are moist with a wonderful topping.

    Recipe #130611

    I got this recipe from a peach festival in Stratford, Oklahoma. It only has seven ingredients and is..Soooooo simple and so YUMMMM!!

    Recipe #130609

    This recipe was popular in the 60's. It was one of the first tuna casserole's and is still a great comfort food today. Easy to make and has all the things that are usually on hand. This can also be made with the same size can of chicken. Sometimes I add mushrooms and english peas.

    Recipe #130525

    I got this recipe from a church cookbook. It makes a great side dish and is easy to make.

    Recipe #130524

    This is a really good one dish meal. Spicy comfort food!!!

    Recipe #130523

    This pie combines two of my favorite's..a coconut crust filled with a beautiful strawberry filling. It's easy and delish!!! I got this recipe from a lady at a Strawberry festival, if you like coconut and will love this. Pie is a beautiful pink and white when finished and makes an impressive presentation.

    Recipe #130522

    I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough. I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!

    Recipe #130520

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