This page contains a Flash digital edition of a book.
WATCH!


If viewing our digital edition, click here to watch Rollins prepare Hop-Along Hominy Casserole. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Bread Pudding Bread Pudding With Whiskey Cream Sauce


– from “A Taste of Cowboy” Serves 12


For the bread pudding ✓ 2 cups milk ✓ 1 ½ cups sugar ✓ 3 large eggs ✓ 1 stick butter, melted ✓ 1 teaspoon vanilla extract ✓ 1 teaspoon cinnamon, or more to taste ✓ 1 teaspoon nutmeg, or more to taste ✓ 10 regular-sized hamburger buns


For the whiskey cream sauce ✓ 1 cup sugar ✓ 1 stick butter, melted ✓ 2 cups heavy cream ✓ ¼ to ½ cup whiskey


Preheat the oven to 350°F. Lightly butter an 8-by-11-inch bak-


ing pan. In a large bowl, whisk together the milk, sugar and eggs until smooth. Slowly whisk in the butter, vanilla, cinnamon and nutmeg. If you like the fl avor of nutmeg, you can add a few more shakes. Tear a bun into approximately 1-inch pieces and add to the wet mixture. Repeat, using half of the buns. Mash the buns with a spoon into the wet mixture until moistened. Tear the re- maining buns and add to the mixture. Mash until combined, but don’t mash them so much that the mixture turns to mush. The bread should be completely moistened with some bun piec- es still retaining most of their shape. Taste the mixture and add more cinnamon or nutmeg, if desired. Scrape the mixture into the baking pan. Bake for about 45 minutes, or until the pudding is sponge-like and springs back when touched in the middle. Feel free to make a judgment call on the baking time. You don’t want it to bake completely through like a cake; remember it’s bread pudding. You can err on the side of not cooking the pudding quite as long, because it will set up a little more after it cools. For the whiskey cream sauce, combine all ingredients in a me- dium saucepan. Bring to a boil and boil for 1 minute. Tip: If you like the whiskey taste, do not bring the sauce to a boil. Instead, simply allow the mixture to warm through. Drizzle or drench the bread pudding with the whiskey cream sauce. Serve warm or at room temperature.


Hop-Along Hominy Casserole


Hop-Along Hominy Casserole


– from “A Taste of Cowboy” Serves 6 to 8


✓ 2 15-ounce cans yellow hominy, drained ✓ 4-ounce can green chilies ✓ 4 slices thick-cut bacon, cut into 1-inch pieces ✓ 1 medium yellow onion, chopped ✓ 1 ½ cups sour cream ✓ 1 cup shredded cheddar cheese ✓ Salt and black pepper


Preheat the oven to 350°F. Lightly grease an 8-by-11-inch cas- serole dish. In a large bowl, combine the hominy and green chilies. Set aside. Place the bacon in a medium skillet and begin cooking over medium heat. When the bacon begins to brown, add the onion and cook until the bacon is three-quarters done, about 5 minutes. Remove the skillet from the heat and spoon out and discard about half of the bacon grease. Pour the contents of the skillet into the hominy mixture and stir together. Stir in the sour cream. Season with salt and pepper, to taste. Scrape the mixture into the casserole dish. Bake for 30 to 40 minutes, or until the mixture is bubbly and the hominy softens slightly. About 5 minutes before the casserole is fi nished cooking, sprin- kle on the cheese and continue cooking until the cheese melts. Serve hot.


If viewing our digital edition, click here to see a recipe for “Speckled Pup.” Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


NOVEMBER 2015 43


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132