Junior League of Tulsa

OIL & VINEGAR
The Official Cookbook of Tulsa

Oil & Vinegar is an emulsion of recipes from Junior League of Tulsa's members, friends and families. Known as the "Oil Capital of the World" nearly a century ago, Tulsa lured thousands of people seeking to strike it rich. These ambitious families brought a variety of traditions, legacies, and dreams, creating a culinary melting pot captured so beautifully in this collection. You are sure to strike it rich with Oil & Vinegar in your kitchen.

Now ONLY $19.95 for 256 pages of tempting recipes and color photographs; a hardback book that will ensure many years of enjoyment.
Oil & Vinegar combines the rich oil history of Tulsa with an eclectic mix of regional cuisine favorites.
The perfect gift for the holidays, birthdays, weddings, anniversaries, teachers, neighbors, family and friends.

Cover art by Otto Duecker

COOK's COLLAGE

COOK'S COLLAGE, now in its 4th reprint, has sold over 50,000 copies since its first printing in 1978. Since 1898, when "Tulsey Town" became the City of Tulsa, people from all regions of the United States have gathered here, lured initially by land and railroads and subsequently by oil and commerce. These people brought with them a young vital spirit and strong ethnic traditions, reflected in part by their foods and favorite family recipes.

The Junior League of Tulsa has collected expressions of this culinary legacy and assembled them for your use and enjoyment. These recipes are the best of more than 2000 collected from Junior League members, families and friends. Each recipe was tested at least twice by different testers--and tasters! Delicious and distinctive were the criteria.

ONLY $19.95 for 352 pages of family favorites, Tulsa restaurants and clubs, renowned cooking teachers and some of Tulsa's popular hostesses
A spiral bound book that makes for easy reading

Purchase your copy of
Oil & Vinegar or Cook's Collage today!

Or Call 918-663-6100 to order.

Recipe featued on 94.1FM Soft Oldies, November 5, 2002
Tulsa French Toast

Category: Brunch/Breads (page 51)

1/2 baguette, cut into 1-inch slices
6 eggs
1 1/2 cups milk
1 cup light cream or half-and-half
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon light corn syrup
1/2 cup chopped nuts

Arrange the baguette slices in a single overlapping layer in a buttered 9x13-inch baking dish. Combine the eggs, mik, cream, vanilla, cinnamon and nutmeg in a large bowl and beat until well blended. Pour over the baguette slices. Chill, covered, for 8 hours or longer.

Combine the butter, brown sugar, corn syrup and nuts in a small bowl and mix well. Spread the mixture over the chilled baguette slices. Bake at 350 degrees for 40 minutes. Serve warm with maple syrup.

Serves 6.

More Sample Recipes:

Roast Chicken
with Mustard Vinaigrette

Category: Entrees; Meat, Poultry, Seafood & Meatless

1 6-7 pound roasting chicken
2 shallots, quartered
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette (recipe follows)
1 T chopped fresh rosemary
1 T chopped fresh sage
Additional fresh rosemary and sage sprigs

Preheat oven to 450. Use roasting pan or 13x9. Remove innards, rinse chicken and pat dry. Season cavity with salt and pepper. Place shallots, 2 rosemary sprigs, 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. The legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage.

Season with salt and pepper. Roast chicken 20 minutes. Reduce oven temperature to 375. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven. Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Mustard Vinaigrette for Roast Chicken
(see Mustard Vinaigrette recipe under Potatoes & Green Beans recipe)

Serves 4-6

Potatoes & Green Beans
with Bleu Cheese & Walnuts

Category: Side Dish/Vegetables

2 lbs. baby red-skinned potatoes, quartered
8 T Mustard vinaigrette (recipe follows)
2/3 c crumbled bleu cheese
1/2 lb.thin string beans
1/3 c walnuts, toasted, chopped

Mustard Vinaigrette for Roast Chicken

1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/2 coarse ground black pepper

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots, herbs, salt and pepper. Makes enough for this recipe and Roast Chicken recipe.

Preheat oven to 450º. Mix potatoes & 3T vinaigrette in large backing dish. Roast 20 minutes. Reduce oven temp to 375ºF and continue roasting until potatoes are tender; stirring occassionally, about 50 minutes. Cool slightly. In a separate bowl, mix 3T vinaigrette and 1/3 cup bleu cheese. Season to taste w/salt & pepper. Add to potatoes. Cook green beans in large pot and boiling salted water until crisp/tender, about 7 minutes. Drain. Transfer to a bowl and mix in 3T bleu cheese, 2T vinaigrette and walnuts. Layer green beans, bleu cheese and walnuts mixture on top of potatoes.

Serves 4