By ANDREW M. ARMSTRONG / Recipe Columnist

This week I have not only great recipes, but a taste of culture.

I recently made a new friend by the name of Thomas. He is originally from Chickasha, Oklahoma.

According to Okhistory.org, Chickasha was founded in 1892 around the same time the Chicago and Pacific railroads made their debut. In time it became Grady County’s largest cattle and agricultural shipping point.

In October of 1941, Wilson and Bonfils Flying School was opened here. It trained over 8,000 pilots in four years for active duty during World War 2.

I love to do columns with a touch of culture, and I took my meeting a new friend as the perfect opportunity. So, from my kitchen to yours, this week I bring to you a taste of Oklahoma.

Follow Andrew M. Armstrong Recipe Columnist on Facebook, then send your recipes to P.O. Box 693 Leeds, Alabama 35094 to be featured in future additions.

Hominy Casserole

2 tablespoons of oil

1 onion, chopped

1 bell pepper, chopped

1 pound of ground beef

1 can of chili

1 large can of hominy

1 cup of corn chips

1 cup of cheese, shredded

Preheat the oven at 350 degrees. Place the corn chips in the bottom of a buttered casserole dish. Sauté the meat and chopped vegetables together. Once browned, pour the mixture into a mixing bowl and add the remaining ingredients. Mix it well and pour over the corn chips. Bake for 30 minutes at 350 degrees and if desired, add extra cheese on top.

Zuurkool Kruiden (Sauerkraut Relish)

1 can of sauerkraut (16 ounces)

1 cup of celery, chopped

1 small onion, chopped

1 teaspoon of salt

1 teaspoon of celery seed

1 cup of sugar

1 cup of bellpepper, chopped

4 tablespoons of vinegar

¼ a teaspoon of black pepper

1 large jar of pimento, diced

Drain the sauerkraut in a colander. In a large mixing bowl combine all the ingredients and refrigerate overnight. Use relish as a side or as a topping for beans, hotdogs, hamburgers and many other dishes.

The Nutty Salad

2 cans of boiled peanuts, remove shells from the peanuts

4 boiled eggs, chopped

1 can of red kidney beans

½ a cup of celery chopped

½ a cup of pickle relish

½ a cup of sour cream

1 small onion, chopped or ¼ a cup of green onions, chopped

1 teaspoon of salt

1 teaspoon of black pepper

In a mixing bowl combine all the ingredients and mix well. Refrigerate overnight or four hours before serving.

Mexican Peanuts

2 pounds of peanuts, shelled

1 pot of rapidly, boiling water

Chili Powder

Coriander

Garlic powder

Cayenne pepper

Salt

Preheat the oven at 350 degrees. Place the peanuts in boiling water and cook 3-4 minutes. Pour into a colander and try to remove some of the red hulls. Place the peanuts into a large casserole dish and bake on 350 degrees. Shake the peanuts every few minutes to mix them around. Cook until they are golden brown. Once cooked sprinkle the peanuts with the spices listed above according to taste.

Green Chili Dip

1 can of green chilies, chopped

1 package of cream cheese at room temperature (8 ounces)

1 small can of processed cheese

¼ a teaspoon of garlic salt

2 tablespoons of cream or milk

In a bowl place the ingredients together and mix very well, then refrigerate overnight. Use this dip with vegetable trays, chips and other snack foods for any occasion.