John Bates Elementary School, Tulsa, OK
(and Phoebe Hearst Elementary)

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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 350 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

1 c. water

6 Tbsp. powdered milk

3/8 c. sugar

5 c. flour

3/8 c. shortening

1 tsp. salt


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:

1 c. brown sugar

1 Tbsp. Cinnamon

c. white sugar

 


Sprinkle Cinnamon Mix and roll up lengthwise. Cut into 12 (2 inch) rolls. Place on greased tray; let rise until double. Bake in 400 F oven for 20 to 25 minutes.

Brush with powdered sugar glaze.

Glaze:

box powdered sugar
c. melted butter
Enough water or milk to make spreading consistency.


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