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OKLAHOMA EAT S Sweet and spicy meatballs


✓ 2 pounds fully-cooked frozen meatballs ✓ 3 cups picante sauce ✓ ½ cup grape jelly


Place the picante sauce and jelly in a slow cooker and mix well. Add the frozen meatballs. Cook for 4 hours on low, stirring oc- casionally to coat the meatballs with the sauce. Meatballs taste even better the second day.


Photos by Laura Araujo


Mini twice-baked potatoes ✓ 24 small (2-inch diameter) pota-


toes ✓ 2 T olive oil ✓ Salt and pepper ✓ ½ cup sour cream ✓ ¼ cup parmesan cheese ✓ ¼ cup fi nely chopped chives ✓ ¼ cup real bacon bits


Preheat the oven to 400. Place the potatoes on a baking sheet. Drizzle them with olive oil and sprinkle them with salt and pepper. Bake the pota- toes for 20-25 minutes until they are tender and a fork can be easily insert- ed into the fl esh. Remove them from the oven and allow them to cool. Once they’re cool, cut off the top skin of each potato. Carefully scoop out the fl esh and transfer it to a large bowl.


Use a fork or potato masher to mash the potato fl esh with the sour cream, parmesan cheese, 3 T of the chives, the bacon, and salt and pepper to taste. Spoon the mixture back into the po- tatoes. Potatoes can be made up to this point, covered well and refriger- ated for a day or two. Reheat before serving: Preheat the oven to 450. Bake for 8 to 10 minutes. Garnish with ad- ditional chopped chives. Serve hot. OL


OKLAHOMA PORK PRODUCERS. DOING WHAT’S RIGHT.


Pork producers are on a mission. We have a legacy of responsible practices but we’re committed to ongoing improvement, always striving to do better. In fact, America’s pork producers are leaders in quality assurance and continuous improvement. Today there is no higher quality or safer pork. That’s quite an accomplishment. And it’s only getting better. Because when it comes to responsible pork production, nobody cares more about the environment, animal care, food safety, and the community than we do.


Rich Robinson Holdenville, OK


okpork.org


Funded by America’s Pork Checkoff Program and Oklahoma’s Pork Producers.


NOVEMBER 2012 27


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