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Prairie Flavors


Creating Christmas Memories


Tomlinson Family Caramel Corn Photos by Laura Araujo


By Laura Araujo A


t the end of my kitchen island, I have a bookshelf. On it, 30-some volumes of different colors and sizes stand— some straight up, and some fallen to the side—all waiting to be called upon to help me cook dinner. I have just two shelves, so only my favorite cookbooks make it to this prime kitchen location.


One is the well worn “Better Homes and Gardens New Cookbook” my grandparents gave me when I turned 10—my fi rst “real” cookbook. The red and white checkered cover is faded and many of the inside pages are stained or falling out from years of use. Another favorite is the “Hollyhocks and Radishes” cookbook my mom gave my grandma for her birthday in 1991, the year mom my passed away. It has an inscription in my mom’s handwriting and is fi lled with reci- pes I remember her making for my siblings and me as we grew up. Many of the recipes have my mom’s notes next to them—things like “make this for Sunday breakfast for dad,” “GREAT,” and even “yuck!”.


A cookbook I cherish is the “Prairie Flavors”


cookbook I was privileged to edit in 2013, to celebrate the 65th anniversary of Oklahoma Living magazine. I love this cookbook because I am not a native Oklahoman. But, as I spent hours reading through each recipe that was submitted by an Oklahoma family, I learned more about the state’s food and history. (Can you believe I had never heard of sweet tea or chicke- fried steak before I moved here?) I use it often and have enjoyed making every- thing from homemade mac ‘n’ cheese to pecan pie. The cookbook that is most dear to me, however, is the one that got its


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Gabriella Araujo serves up “Faye’s Broccoli Casserole,” one of her favorite holiday sides.


start in 1853. “Feeding Five Generations” is a family cookbook that began with my great-great grandpar- ents and continues to my generation. My grandma and great-grandma copied all the recipes by hand and gave it to the family as Christmas gift in 1978, three years before I was born. In 2006, my aunt and cousin typed all of the recipes, added some from more-recent generations and gave each family member a copy of the book. I remember making these recipes as a child. Each year—without fail—we made my great-grandma’s Christmas stollen. To this day, I make it. It wouldn’t be Christmas morning without the beautiful u-shaped bread, topped with red and green candied fruits and drizzled with white icing. Each recipe is a memory, and I enjoy pulling


them out—many only once a year. My grandma’s cottage potatoes, for example, is laden with butter and cheese. As I make it I have vivid memories of the holidays growing up, the table set with my grandma’s best china and lace tablecloth, cousins playing together, long conversations after dinner followed with pie and card games or puzzles. Another tradition I looked forward to each


Christmas was the arrival of a big tin of my aunt and uncle’s homemade caramel corn. Through the years I have added my own recipes to the family’s collection, like my good friend Tamie’s sweet, homemade yeast rolls and a cheesy broccoli casserole from my Sunday School teacher, Faye. It has be- come a favorite holiday side for my 2 year old who loves broccoli. Whether you try these recipes, or recipes from your own family and friends, I hope you will enjoy wonderful memories this holiday season and make many new ones! For more recipes visit www.ok-living.coop.


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