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RECIPES:
Reprinted from Tulsa Public Schools website
Bean
chowder day was always popular at both Hearst and Bates. It was
stick-to-your-ribs comfort food. Tulsa Public Schools has generously
published these recipes:
Bean
Chowder
| 1
lb. or 2-1/2 c. pinto beans |
1
tsp. garlic |
| 1/2
Tbsp. chili powder |
1-2/3
c. tomato puree |
| 1-1/2
tsp. salt |
1
Tbsp. chili powder |
| 1
lb. beef, coarsely ground |
1
Tbsp. salt |
| 1/2
medium onion, chopped |
1
c. bread crumbs (dry) |
Cook
beans in 3 quarts of water or more depending on dryness of beans.
When beans are nearly done, add 1/2 tablespoons chili powder and
1-1/2 teaspoons of salt. while beans are cooking, combine
meat, onions, and garlic; brown in skillet on top of stove or brown
in 350º oven, stirring frequently until done.
Add
remaining ingredients.
Simmer
for 15 minutes. Combine meat mixture and beans. May
have to add more water for desired thickness or more chili powder
for desired seasoning.
Yield:
12 servings or approximately 3 quarts.
Cinnamon
Rolls
|
1
pkg. Yeast
|
1
egg
|
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1
½ c. water
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6
Tbsp. powdered milk
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3/8
c. sugar
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5
c. flour
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3/8
c. shortening
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1
tsp. salt
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Dissolve yeast and sugar in lukewarm water. Add melted shortening
and beaten egg. Add flour, powdered milk and salt; mix thoroughly.
Cover and let rise until double in a warm place. Work down
and roll to 11/4-inch thickness. Brush with butter;
Cinnamon
Mix – Combine ingredients thoroughly:
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1
c. brown sugar
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1
½ Tbsp. Cinnamon
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½
c. white sugar
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Sprinkle
Cinnamon Mix and roll up lengthwise. Cut into 12 (2 ½ inch)
rolls. Place on greased tray; let rise until double. Bake
in 400º F oven for 20 to 25 minutes.
Brush
with powdered sugar glaze.
Glaze:
½
box powdered sugar
¼
c. melted butter
Enough
water or milk to make spreading consistency.
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