108 S Douglas - PO Box 490
             Beaver, Oklahoma 73932




Herald-Democrat files

Food from the past and present

June 18, 2015
I have been looking at the
recipes that Cheley and my
mom put in the newspaper in
years past and now would be
a good time to, maybe, rework
the recipes. But not much.

Apple Bread

From The Herald-Democrat,
Thursday, October 17, 1985.
Recently, Joanne Koets sent
in some apple bread to the office.
Even though I didn’t get
to sample any, there were
plenty of people here that said
it was very good. Now’s the
time of year we’re starting to
get some good apples,
should be a good recipe to try.
Sprinkle on before baking.
Mix together:
2 tablespoons flour
2 tablespoons sugar (I would
substitute Stevia which is no
1 teaspoon cinnamon
1 tablespoon soft butter (real
Makes one large loaf or 2
small ones. Bake at 325 degrees for 1 hour.
1/2 cup oleo (use butter)
1 cup sugar (Stevia 1/2 cup)
Nectar (1/4 cup)
Mix oleo and sugar in large bowl.
2 beaten eggs
1 teaspoon vanilla
2 tablespoons milk
1 teaspoon vinegar
Mix above ingredients together
and add to oleo (butter)
and sugar (Stevia) mixture.
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 3/4 cups raw apples, chopped
1/2 cups nuts, if desired
Mix above ingredients together,
then add to other mixture.


May 28, 2015
From Take Control of your Diabetes

Here is a side dish recipe. Broccoli and Mushrooms
A hearty vegetable dish sautéed with sherry and chicken broth.
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: EASY

1 tbsp olive oil
4 cup fresh mushroom slices
1 medium shallots, sliced (about 1/4 cup)
1/4 cup cooking wine (sherry)
You can substitute something you are comfortable with,4 cup fresh broccoli florets
(about 1 bunch)
1/2 tsp kosher salt
1/2 cup low sodium chicken broth
1/4 tsp black pepper, freshly ground
Directions1 In large pot, heat oil over medium. Add mushrooms and shallots, cook 10 minutes or until mushrooms are golden.
2 Add sherry and cook 2 minutes, or until liquid is absorbed, stirring often.
3 Add broccoli, salt, and broth. Bring to boil, cover, and simmer for 5 minutes or until broccoli is crunchy but soft.
4 Sprinkle with pepper. Serve.
Japanese Chicken Salad
Cold vegetable and chicken salad tossed with a Japanese inspired dressing, garnished with cashews.
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: EASY
2 tbsp seasoned rice vinegar
1 tbsp low sodium soy sauce
1 tbsp mirin
1 tsp fresh ginger root, peeled and minced
1 tsp sesame oil
3/4 lb boneless skinless chicken breasts, cut into 1" pieces
3 cup fresh broccoli florets, coarsely chopped
1 medium red bell peppers, seeded and sliced thin
1/2 cup fresh cilantro, chopped
1/4 cup shredded carrots
2 scallions, finely chopped
1/4 cup unsalted cashews, coarsely chopped
1. In small bowl, whisk rice vinegar, soy sauce, mirin, ginger root, and sesame oil until well mixed. Set aside.
2. Coat large nonstick skillet with cooking spray. Heat over medium high.
3. Add chicken and cook 8-10 minutes, stirring frequently.
4. In large bowl, mix broccoli, red pepper, cilantro, carrots, and scallions.
5. Add reserved dressing and chicken. Toss gently until well coated.
6. Divide evenly onto 4 plates and garnish with cashews.
Additional Information
Mirin is Japanese rice wine and can be found in the ethnic section of larger supermarkets. Sweet white wine or apple juice can be substituted.

November 14, 2014
Here is a coffee cake recipe I found

Best Coffee Cake

2 tablespoons butter
3 cups peeled and sliced Granny Smith Apples (about 3 large)
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract


1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).

2. Meanwhile, prepare Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.

3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

4. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured shiny 9-inch springform pan; top with apples. Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.

5. Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 1/2 hours). Drizzle with 1/2 cup Caramel Sauce.


From The Herald-Democrat, Thursday, July 10, 1986.

(From my mom’s and Cheley’s column.)

We’re re-running a dessert this week. Sounds like it has loads of calories which, of course, makes it better. I heard something about a new diet, which is, if it tastes good, spit it out!
First Layer:
1 stick margarine, melted
1 cup flour
1 cup chopped nuts
Mix and press into ungreased 9 x 13 pan. Bake at 350 degrees for 20 minutes. Cool. This is the crust.
Second Layer:
1 cup from large size carton cool whip
1 8-oz pkg. cream cheese
1 cup powdered sugar (or sugar substitute)
Spread on crust.
Third layer:
Mix two and one-half cups milk; 1-3 oz. pkg. instant chocolate pudding; 1-3 oz, pkg. instant vanilla pudding. Spread on last layer.
Spread on remaining cool whip. Top with grated Hershey bar. Refrigerate.

Sept. 4, 2104

From The Herald-Democrat, Thursday, May 14, 1981.

I "found" this recipe from my mom’s and Cheley’s column.

Popover Beef Pie
Beef Filing:
1 to 1 1/2 pounds ground chuck
1/4 cup finely chopped onion
1/2 cup tomato catsup
salt to taste
1/2 teaspoon sweet basil
1 clove garlic chopped fine
pepper to taste
Combine above ingredients in skillet and cook until meat is almost done. Set aside. Turn oven to 425 degrees.
Popover Crust
2 tablespoons butter
2 eggs
3/4 cup milk
3/4 cup flour
.4 teaspoon salt
Place butter in a 10-inch pie pan. Heat in oven until it bubbles. Put eggs, milk, flour and salt into blender. Cover, process at blend until perfectly smooth. Immediately pour batter in pan.
Gently spoon filling in the center of the batter, within about an inch or so of pan edges. (There is no baking powder in a popover recipe.)
Bake in 425 degree oven for 25 minutes. Cut into 6 wedges and serve immediately. Serve with a lettuce leaf and tomato wedge. I thought sometimes i might try adding some grated cheese, after taking the pie from the oven and let it melt before cutting.

Sept. 11, 2014

Here is another recipe from the files of The Herald-Democrat, November 7, 1985 from my mom’s or Cheleys column.
A recipe I’ve always likes in the following using left over roast beef. We originally got it from the late Ferol Floyd.
New Orleans Grillades
Leftover roast
Chopped onion
Salt and pepper to taste
Bouillon or boiling water (one-third cup)
Butter or oleo (1 tablespoon)
Chopped tomatoes
Cayenne, dash
Brown onion in butter, add tomatoes, salt, pepper and cayenne. Cook about 10 minutes. Add bouillon (I didn’t have any bouillon on hand, but used the beef stock from the roast). Simmer another 10 minutes. Add meat slices and heat about 10 minutes more.

Thursday, September 18, 2014
From The Herald-Democrat, Thursday, December 21, 1989.
From my mom’s and Cheley’s column.
Sugar Cookies
1 cup butter
3/4 cup sugar
1 egg
2 1/2 cups flour
1/4 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
Cream butter with sugar until fluffy. Beat in egg. Stir in flour, salt and baking powder, but mix gradually. Add vanilla. Chill 1 hour in the refrigerator. Roll out in whatever shape you desire. Bake at 400 degrees for approximately 8 minutes.

Thursday, September 25, 2014
Here is a Cinnamon Roll recipe from my mom’s and Cheley’s column.
Thursday, August 15, 1985.
Cinnamon Rolls
9 cups flour
2 cups sugar
2 packages yeast
2 eggs
1 cup scalded milk
1 cup cold water
1/2 cup melted oleo
Put flour in large Tupperware bowl and make a well in the flour. Mix sugar, yeast and eggs in separate bowl. Mix water and scalded milk add to sugar yeast mixture and pour in well (do not mix); cover and burp Tupperware. Let set until top pops. Then mix and slightly knead flour mixture; re-cover and burp. Let set until top pops. Knead again and roll out on floured surface. Spread with oleo; sprinkle with sugar and cinnamon and roll dour into jelly roll shape, cut into 1/2 to 3/4 inch sections and place in cake pan. Cover, let rise until doubled in size.
Bake at 3325 degrees for 25-30 minutes or until golden brown. Drizzle with powder sugar glaze and
This takes approximately 6 hours from start to finish, so start early or the day before.

Thursday, October 9, 2014
From The Herald-Democrat, Thursday, July 7, 1994.
This is from my mom’s or Cheley’s column of years ago.
Chicken Breasts
Mexican Style
(You could probably substitute any meat item if you wish).
2 eggs
Bottled green chili salsa or taco sauce.
1/4 teaspoon salt
1 cup fine dry bread crumbs
1 teaspoon each chili powder and ground cumin
3/4 teaspoon garlic salt
1/4 teaspoon oregano leaves
3 whole chicken breasts ( about 1 lb. each), split, boned, and skinned
1/4 cup butter or margarine
1 ripe avocado
4 to 6 cups shredded iceberg lettuce
About 1 cup sour cream
4 green onions (including tops), thinly sliced
12 to 18 cherry tomatoes
1 lime, cut in wedges
In a shallow bowl, beat together eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano. Dip each chicken piece into egg mixture and roll in crumb mixture, then dip into egg mixture and roll in crumb mixture again.
In a shallow baking pan large enough to hold chicken pieces in a single layer, melt butter in a 350 degree oven. Remove pan from own and add chicken pieces, turning to coat with butter. Bake skin side up uncovered for about 25 minutes or until meat in thickest part is no longer pink when slashed. Just before chicken completes cooking, halve avocado lengthwise, remove pit, peel and slice.
To serve, arrange chicken on a bed of shredded lettuce. Top each piece with a dollop of sour cream. Garnish with green onions, tomatoes, lime wedges and avocado. Pass extra sour cream and salsa. Makes 6 servings.