Sooner Salsa
1 16-ounce can stewed tomatoes
4 medium tomatoes, chopped
3 small jalapeno peppers, chopped & seeded
1/3 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro (optional)

Yield: 4 cups
Combine tomatoes, peppers and onions in food processor and process until desired consistency. Add salt and cayenne pepper; process again to mix. Store in refrigerator.

Hickory Ribs
4-6 pounds spare ribs
2 tablespoons minced onion
1 8-ounce can tomato sauce
1 clove garlic, minced
1/2 cup sherry
1/4 teaspoon Worchestershire sauce
1/2 cup honey
2 tablespoons wine vinegar

Yields: 4 servings
Preheat oven to 350°. Place ribs in roasting pan and bake for 30 minutes. To prepare sauce, combine all remaining ingredients and simmer for 6 minutes; set aside. Using hickory charcoal, prepare barbecue grill. When coals are completely ashed, push them to one side of the grill. Place ribs on the other side of the grill, away from the coals. Grill in this manner for approximately 40 minutes. Then, move the ribs directly over the coals and grill for an additional 20-30 minutes, brushing frequently with sauce. Remove from grill and serve.

Pawhuska Potato Salad
5 medium red potatoes
6 hard-boiled eggs, peeled & diced
1 ¼ teaspoons salt
1 medium bell pepper, diced
1/4 teaspoon pepper
paprika, optional
5 green onions, thinly sliced

Dressing:
1 ½ cups mayonnaise
1 tablespoon vinegar
1 teaspoon sugar
1 tablespoon sweet relish
2 tablespoons dill pickle juice
1/4 teaspoon celery salt

Yield: 8 servings
Prepare red potatoes by boiling with skins on until tender. Allow to cool slightly, remove skins (if desired) and dice (about 6 cups.) Combine diced potatoes with salt and pepper in large bowl. Combine all dressing ingredients in separate bowl and stir well. Pour dressing over still warm potatoes and mix thoroughly. Let stand in refrigerator for at least 1 hours (overnight is preferred.) Add green onions, peppers and eggs. Mix thoroughly. Garnish with paprika. Serve chilled.

Oklahoma Crude Cake
2 cups sugar
3 teaspoons vanilla
1 cup shortening
1 cup chopped pecans (optional)
4 eggs
1 7-ounce jar marshmallow crème
1½ cups flour
1/4 teaspoon salt
1/3 cup cocoa

Icing:
1/3 cup cocoa
1/3 cup evaporated milk
1 16-ounce box of powdered sugar
1 teaspoon vanilla
2 sticks of margarine, softened
1 cup pecans, chopped

Yield: 12 servings
Preheat oven to 350°. For cake, cream together sugar and shortening; add eggs and continue to beat. In separate bowl, sift together flour, salt and cocoa and gradually add to creamed mixture. Add vanilla and nuts, if desired. Pour batter into 9 x 13-inch cake pan and bake 25 to 30 minutes. Remove cake from oven. While cake is still hot, spread marshmallow cream on top; allow to cool. For icing, mix together cocoa and sugar; add margarine and remaining ingredients. Spread icing on top of marshmallow layer.