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University of Oklahoma Cookbook
     

University of Oklahoma Cookbook

by Jen Elsner
 

Celebrate the 7-time National Champion Oklahoma Sooners!

Did you know that The University of Oklahoma is the first football team to be named number 1 on the Associated Press football poll 100 times? That’s made Sooner fans work up a huge appetite, so roll out the wagon and call the crowd! Show your Sooner pride with this tasty tailgater cookbook. Hungry

Overview

Celebrate the 7-time National Champion Oklahoma Sooners!

Did you know that The University of Oklahoma is the first football team to be named number 1 on the Associated Press football poll 100 times? That’s made Sooner fans work up a huge appetite, so roll out the wagon and call the crowd! Show your Sooner pride with this tasty tailgater cookbook. Hungry fans will clamor for Touchdown Taters and Conestoga Kabobs with a side of 7-Point Salad. And if that doesn’t get ‘em spinning, Tornado Alley Pumpkin Dip and Boomer Sooner Sugar Cookies should do the trick. Hi Rickety Whoop-te-do!

Product Details

ISBN-13:
9781423630258
Publisher:
Smith, Gibbs Publisher
Publication date:
09/01/2012
Pages:
64
Product dimensions:
7.10(w) x 8.60(h) x 0.70(d)
Age Range:
16 Years

Read an Excerpt

Oklahoma® Indian Tacos

Ingredients

1 pound ground beef

1 package taco seasoning

1 can (16 ounces) refried beans

1 can (10 ounces) Rotel Original Diced Tomatoes and Green Chiles

Vegetable oil

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Toppings: shredded lettuce,grated cheddar and Pepper Jack cheeses, diced tomatoes, sour cream,
salsa, sliced black olives

In a large skillet, cook the beef until browned; add the taco seasoning mix, following the instructions on the package. When the seasoned beef is done, add the beans and Rotel and stir until well blended. Continue to simmer on low until fry bread is ready.

For the fry bread, place enough oil in another large skillet for deep-frying (about an inch deep) and set it on medium-high heat. While the oil is heating, combine the flour, baking powder, and salt in a large bowl. Slowly pour in the milk while stirring until it makes pliable dough. Pinch off 2–3 inch pieces and work into flat disks on a lightly floured surface. Fry in hot oil for 3–4 minutes on each side or until golden. Remove the fry bread from the skillet and dab off excess grease on paper towels.

To serve, place a large spoonful of the beef mixture on top of the fry bread and garnish with any or all of the toppings.

Makes 4 servings

Meet the Author

Jen Elsner has a passion for cooking and hosting game-day parties. She has a Masters Degree in Professional Writing from the University of Oklahoma and works for the university's English Department. She lives in Norman, Oklahoma.

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