Women in Recovery (WIR) graduates participated in the community dinner event “Elbowls to Elbowls” featuring visiting artist Michael Strand event at the Philbrook Museum last November. The event was part of Tulsa Arts District’s First Friday Art Crawl. They shared stories about their recipes, and attendees enjoyed a bowl of free food in exchange for a favorite food memory, a family recipe, or by creating an “elbowl” — a clay bowl made from the imprint of the elbow. The following recipes consist of three appetizers, three main courses and three desserts. The project was made possible with support from the Flint Family Foundation.
Stories/Recipes
History of Recipe
I accidently created these cookies when one of my favorite cookie recipes called for cocoa powder, but I only had hot cocoa mix in the pantry. The result was a normal chocolate chip cookie appearance with a surprise hot cocoa center! I have been making these for a few years now, and they are always a big hit!
Why is this recipe significant to you?
This recipe symbolizes empowerment to me. I baked these cookies one day for my husband, and his immediate response was negative. At that moment in time, I realized just how negative the impact my husband had on me really was. Something as small as a cookie had given me the strength to find my self-worth.
Recipe
1 pkg. salted caramel baking chips
1 cup semi-sweet chocolate chips
1/3 cup light brown sugar
3 cups flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup hot cocoa mix
1 stick butter, softened
2 eggs
1 teaspoon vanilla extract
Steps of Preparation
Preheat oven at 350 degrees. Lightly grease cookie sheet. Mix together dry ingredients. Set aside. Beat together butter and light brown sugar. Beat in eggs one at a time. Slowly add in flour mixture until well blended. Fold in caramel and semi-sweet chips. Drop batter by rounded spoonfuls onto cookie sheet. Bake 12-15 minutes. Let cool. Serve.
History of Recipe
My great-great grandmother came to this country from Norway. Every Christmas she would make it, and it got passed down every generation.
Why is this recipe significant to you?
This is one of my fondest memories of my grandparents. We have never had a Christmas without them. It is one of the items we make every Christmas that the kids get to help make. It always made us kids feel so special and important to cook with our grandparents.
Recipe
2 eggs, beaten
2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon lemon extract
1 cup milk
1 cup flour
Shortening
Spoon 2/3 of tub of shortening into large pot. Set aside. Whisk together all ingredients except flour together in a medium bowl. Sift flour into mixture. Beat until smooth and creamy. Pour batter into 9 inch square pan. Heat shortening to 375 degrees. Place irons into heated oil until hot. Dip hot irons into batter about 3/4 of the way up the iron. Hold in hot oil until golden. Drop onto paper placed next to stove to drain excess oil. Dust cooled cookies with powdered sugar. Serve.
Add shortening and reheat irons as needed.
History of Recipe
I am honestly unsure of exactly where the recipe came from. Grandma Ella probably got it out of one of the old cooking magazines she used to receive. I remember her always reading those. I haven’t seen one in ages now that I think about it.
Why is this recipe significant to you?
Every time I went to my Grandma Ella’s house, I always knew there would be something yummy to eat. She was always in the kitchen making something – everything from homemade pizza to buttermilk chicken strips or strawberry rhubarb pie. I always loved going in the kitchen and watching her cook. She taught me along the way. When she passed away, my Aunt Sherry received all her cookbooks and handwritten recipes. She shared them with me. Chocolate Dream was one of her handwritten recipes that we came across. This recipe is special to me because it keeps my memories of her alive every time I make it.
Recipe
Graham cracker crumbs
1 block of butter
2 boxes of chocolate pudding
2 tubs of Cool Whip
Block of cream cheese
1/2 cup of powdered sugar
Milk
Prepare graham cracker crumb crust. Blend cream cheese and powdered sugar. Layer on top of the cooled crust. Mix pudding, pour over layer. Add Cool Whip on top.
History of Recipe
This is a comfort food my family has always loved, especially as kids. My grandmother always made it for my mother and uncles as a treat, and my mother passed it down to my brother and I. Now I make it for my children. It is a way to take your leftovers and turn them into a yummy treat.
Why is this recipe significant to you?
For me, potato cakes is love and comfort. They remind me of being a little girl in mama’s kitchen. It’s something that is delicious enough to put on a rich man’s table off a poor man’s budget. For me, they are more than just a savory little cake. It’s a cake that’s made with a mother’s love.
Recipe
Mashed potatoes (leftover 6 cups of whatever you have)
2 eggs
1 cup of flour (give or take)
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon salt
Extras (if you want to dress them up, you can add … green onions, bacon bits or cheese – cheese may make them darker).
Combine room temperature mashed potatoes, eggs, seasonings, baking powder and extras if desired. After those ingredients are combined well, slowly add flour a little at a time. You may not use all the flour or need more. You want the potatoes to come to the consistency of biscuits and shape. Warm oil to a medium high. We always used a cast iron skillet. Dust the potato cakes with flour before frying. Fry them slowly so that they cook thoroughly. Fry to a golden brown color. Once they are done, pat dry with paper towel to remove excess grease. Add salt and pepper to taste.
History of Recipe
This is something my sister makes every holiday or family cookout.
Why is this recipe significant to you?
It is something my sister and I get to do together. I can remember one time my sister asked me to clean the seeds out of the jalapenos. That’s the worst part of making Shark Bites. After cleaning about 20 jalapenos, I was joking around and put my finger up my nose. I hadn’t washed my hands, and my nose was on fire! I tried to splash water up my nose, but it made it worse! So now, that’s just something we joke about.
Recipe
Fresh jalapenos (make 10 up to 20)
Cream cheese
Bacon
Brown Sugar
Cut jalapenos. Clean out seeds. Fill with cream cheese. Wrap with bacon. Sprinkle brown sugar. Put in oven. Cook in a 450 degree oven until bacon looks done.
History of Recipe
This dish was made frequently at home for guests, dinners, parties and anytime during the summer. Can make in the oven or on the grill. Recipe originated at a local restaurant that is now closed but has always been a favorite in my home.
Why is this recipe significant to you?
I never liked mushrooms before trying this recipe. I have shared it several time with my WIR (Women in Recovery) sisters. It was a huge hit at Cedars Apartments and when I made it for chef at a small group session at WIR.
Recipe
2 packages whole mushrooms
Diced green onion
8 oz. Philadelphia Cream Cheese at room temperature
1 cup real Mayonnaise
Crumpled real bacon bits
1 stick real butter, melted
Cheddar Cheese Chunks
Parsley
Onion salt
1 teaspoon lemon juice
Crushed garlic croutons
Garlic bread crumbs
Pull stems, rinse caps and place in pan. On side, mix together cream cheese, mayonnaise, green onions, bacon bits, lemon juice. Place mixture inside of each cap loosely and place back into pan. Place one chunk of cheddar cheese over each cap. Drizzle with melted butter. Add parsley and onion salt, then cover with bread crumbs (croutons). Cover dish with aluminum foil and bake for 30 minutes at 350 degrees.
History of Recipe
My grandfather’s family immigrated to the United States from Spain. My grandmother was able to feed her 13 children affordably with this recipe sometimes for a few days. My mother and her brother passed down this recipe to me. It’s not at all just about the ingredients, but more importantly how this meal is prepared. We have been making these enchiladas for many years in my family. It brings out the Spanish in us. My friends and family often request that I make them for holidays and special occasions.
Why is this recipe significant to you?
It is part of my Spanish heritage. The recipe was created by my grandfather and grandmother. My grandmother chose to show love for others by preparing meals and bringing people together. This is a family trait that I have embraced through passing down this recipe, continuing to bring my family together around the table and food in the spirit of love. Food is love and passing down what I know about how to prepare it, is passing down my love. I hope that my children and grandchildren will continue the tradition to their children. It’s important to my family and I that I prepare this meal at family gatherings and special occasions. Family traditions are important! My hope is to keep it alive!
Recipe
Corn tortillas
Chicken
Cheese
Chopped green onion
Chilies
Red enchilada sauce
Green enchilada sauce
Chopped black olives
Garlic
Salt and pepper
Boil chicken. Shred chicken. Season chicken. Soak corn tortillas with chicken and onion and cheese. Roll tortillas and place in pan. Pour red and green sauce over them. Top them with cheese. Sprinkle olives and green chilies on top of enchiladas. Bake for 25 minutes.
History of Recipe
My dad met my mother in South Korea, and my dad instantly fell in love with my mother by her outer beauty. They couldn’t really communicate due to a language barrier, but after spending a couple of days together, my father finally realized what what my mom was living through. My mother was being sold sexually by her own father, while being drugged up and no one to protect my mother from this. My dad said he took one bite of the food that I am representing and not only was he in love he couldn’t imagine a life with her and the cooking helped.
Why is this recipe significant to you?
It represents my nationality, and this recipe brings my family together. I come from a divorced family with 8 half-brothers and sisters. Every Sunday, my family (mom, dad, stepmom, siblings, and grandkids) never miss this dinner. It brings us together every single weekend.
Recipe
2 pounds of roast rump
1/2 spoon of brown sugar
1 pinch of salt
1 cup of sesame oil
1/2 cup green onion
1/4 soy sauce
1 cup of sesame seeds
2 spoons of minced garlic
4 cucumbers
2 spoons of salt
1 cup distilled white vinegar
1 cup of green onion
1 cup sesame seeds
2 spoons of red pepper
1 spoon minced garlic
5 pounds of rice
Cut roast rump into thin slices. Marinate all ingredients onto roast. Put in plastic bags. Marinate for 24 hours. Grill for 1 minute on each side. Cut cucumber into moon shapes. Soak with salt for 30 minutes. Rinse off salt completely. Mix in ingredients. Chill for 30 minutes.
History of Recipe
When I was in foster care, it comforted me to make the recipe. It reminded me of when my mother used to talk about my grandmother who made this recipe. We are Cheyenne and Arapaho natives.
Why is this recipe significant to you?
It makes me feel closer to my history.
Recipe
Self-rising flour
1 pound hamburger meat
2 bell peppers (red, yellow)
Onion
Salt
Lemon peppers
Season salt
Crisco Oil
2 cans of Black Beans
Put four cups of flour in a bowl. Add 1/2 cup water and stir until it comes to a good dough. Let the dough sit until it rises. Chop bell peppers and onion up real fine. Prepare hamburger meat. Chop hamburger meat up good, cook on medium, add bell peppers and onions, season salt and lemon pepper. Add black beans. Put 6 cups of oil in pan. Let it get good and hot. Then take a ball of dough, flatten it and add two spoons of meat in center of dough. Bring one side over and press together. Then place in the hot grease or oil and let it fry. Remove from pan.
