Oklahoma’s Route 66 Food by Ruth Paget
You can see that Oklahomans enjoy eating state fair food year round as you read through Eat and Explore Oklahoma by Christy Campbell.
The recipes in this cookbook are clearly explained and use ingredients that can be found in chain grocery stores.
The following recipes look delicious and are relatively inexpensive to prepare:
-cowboy caviar made with black beans, black olives, lime juice, cumin, red pepper, and cream cheese
-raspberry punch made with lemon-lime soda, raspberry juice, lemonade, and raspberry sherbet
-cold peach soup made with peaches, sugar, sour cream, lemon juice, sherry or white wine, orange juice concentrate, and fresh peaches
-strawberry soup made with frozen strawberries, sour cream, grenadine syrup, vanilla extract, powdered sugar, and half and half
-fresh veggie pasta made with tri-color pasta swirls, cucumbers, yellow squash, zucchini squash, green onions, carrots, celery, and dressing
-carrot-macaroni salad made with curly noodles, grated carrots, condensed milk, and green pepper
-beer bread made with self-rising flour, sugar, beer, and butter
-Parmesan rice made with rice, green onions, cottage cheese, sour cream, milk, parsley, and Parmesan cheese
-sour cream chicken made with chicken breasts, butter, mushroom soup, mayonnaise, sour cream, and crushed Ritz crackers as a topping
Eat and Explore Oklahoma by Christy Campbell also lists may bed and breakfasts where you can sample these Route 66 dishes on vacation.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
