by Michael Swisher (@michaelswisher)9/24/2020 8:31:51 AM
posted in: Skordle Sampler | 2,316 views
By John Hardaway - Missing the State Fair
Someplace I like to eat - State Fair of Oklahoma
Sadly, there was no State Fair this year.
That means no annual food gorging pilgrimages for thousands of Oklahomans to indulge in all things deep fried, smoked, on a stick, and low carb/low calorie.
In honor of this sacred rite of passage for so many, here is the State Fair food blog from last year.
Enjoy and remember the good times!
And, like so many things, hopefully the State Fair is back in 2021.
Someplace to eat if going to Game of the Week…Flamingo
Check out the food blog post from last year that covered the Flamingo Lounge in Enid.
If you’re going to ANY game in Enid, that’s where you need to go…and there should be plenty of you in town.
We have our Game of the Week as undefeated Crescent is visiting Oklahoma Bible Academy.
However, Jenks will be in town to play Enid and Chisholm is hosting Oklahoma Christian School fans.
So all of you Crescent, Jenks and Edmond folks are strongly encouraged to stop by the Flamingo. You won’t be disappointed.
Something to make at home this Week - Camp Potatoes
This is one of the best potato casserole recipes of all time and, ironically, maybe the easiest to make.
Mrs. Debbie Weckstein, wife of Frontier boys basketball coach Bob Weckstein, gets the credit for this classic with what she calls “Sinful Potatoes.”
She has been making massive pans of this for as long as I can remember for the coaches at Frontier Team Camp.
I asked her for the recipe several years ago and I have probably made it 1,000 times since and it never disappoints.
My absolute favorite part of Camp Potatoes is the slightly burnt crispy corners/edge, but let’s be honest, all of it is really good.
I love it alongside a great steak or with BBQ (shocker, I know).
It’s also a fantastic as leftovers with breakfast.
Camp potatoes with a couple of fried runny eggs, sausage or bacon, biscuits or toast will get your day started right.
So do yourself a favor, and make some Camp Potatoes this weekend.
Directions:
- Grease a 13x9 foil pan and preheat oven to 350
- Pour in 2 bags of O’Brien cubed frozen hash browns, 2 bags of Velveeta cheese shreds, 2 bottles of Hormel real bacon bites, 2 cups of sour cream, 1 cup of mayo, then add salt and pepper
- Mix everything together really well and flatten out the top of what you mixed up
- Cook at 350 for 45 minutes or until edges are brown and crispy and the middle looks cooked and set
- Let cool for 15 minutes and then enjoy…and thank me later.