Although one of the youngest states in the nation, Oklahoma is a land that reaches far back in time. Oklahoma’s recorded history began in 1541 when Spanish explorer Coronado ventured through the area on his quest for the “Lost City of Gold.” The land that would eventually be known as Oklahoma was part of the 1803 Louisiana Purchase.
Beginning in the 1820s, the Five Civilized Tribes from the southeastern United States were relocated to Indian Territory over numerous routes, the most famous being the Cherokee “Trail of Tears.” Forced off their ancestral lands by state and federal governments, the tribes suffered great hardships during the rigorous trips west. The survivors eventually recovered from the dislocation through hard work and communal support. Gradually, new institutions and
cultural adaptations emerged and began a period of rapid developments often called the “Golden Age” of Indian Territory.
Following the destruction of the Civil War, Oklahoma became a part of the booming cattle industry, ushering in the era of the cowboy. Western expansion reached the territory in the late 1800s, sparking a controversy over the fate of the land. Treaties enacted after the Civil War by the U.S. government forced the tribes to give up their communal lands and accept individual property allotments to make way for expansion. There was talk of using Indian Territory for settlement by African-Americans emancipated from slavery. However, the government relented to pressure, much of it coming from a group know as “Boomers,” who wanted the rich lands opened to non-Indian settlement.
Chicken Fried Steak
1 egg, slightly beaten
1/2 cup buttermilk
1/2 cup water
1 teaspoon Worcestershire sauce
2/3 cup bread crumbs, dry
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (4 ounce) cubed steaks
vegetable oil
Combine first four ingredients, mix well, set aside.
Combine bread crumbs and next three ingredients, mix well.
Dip steaks in buttermilk mixture, dredge in flour mixture. Let stand 10 minutes on paper towels.
Pour oil to depth of 1/4 inch in heavy skillet. Fry steaks in hot oil (375° F) over medium – high heat, adding oil as necessary until the meat is browned.
Remove steaks from pan and drain on paper towels; set aside.
Use drippings to make cream gravy or serve plain.
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