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OKLAHOMA EAT S


Red Dirt Chili


Sweet Cornbread Yields 12 servings 1 ½ cups. . . . . . . . fl our 3 T. . . . . . . . . . . . . baking powder 1/8 t . . . . . . . . . . . salt 1 ½ cups . . . . . . . yellow cornmeal ½ cup . . . . . . . . . . sugar ½ cup . . . . . . . . . . vegetable oil 2. . . . . . . . . . . . . . . eggs, beaten 1 cup . . . . . . . . . . milk


Preheat the oven to 400 degrees. Grease a 9-inch cake pan. In a large bowl, combine the fl our, baking powder, salt and cornmeal. In a medium bowl, mix to- gether the sugar, oil and eggs. Add the egg mixture to the dry ingredients alternately with the milk, mixing well after each addition. Pour the batter into the pan and bake for 30 minutes.


Red Dirt Chili


Yields 20 servings 3 lbs. . . . . . . . . . . . roast 2 T . . . . . . . . . . . . vegetable oil 1 . . . . . . . . . . . . . . large onion, chopped 1. . . . . . . . . . . . . . . 32-oz can tomatoes 1. . . . . . . . . . . . . . . 24-oz can tomato sauce 4-6 . . . . . . . . . . . . garlic cloves, minced 1 T. . . . . . . . . . . . . cumin 2 t . . . . . . . . . . . . . paprika 2 T . . . . . . . . . . . . chili powder 1 T . . . . . . . . . . . . cayenne pepper 1 T . . . . . . . . . . . . cocoa powder 12-oz . . . . . . . . . . beer 1 T . . . . . . . . . . . . sugar


Trim the fat from the roast and cut it into small cubes. To a large, heavy cooking pot over medium heat, add the oil, meat and onions. Brown the meat and cook the onions until they are transparent. Add the tomatoes and tomato sauce, breaking or chopping


the tomatoes as needed. Add the remaining ingredi- ents. Cook uncovered over low heat for 4 hours or un- til meat is tender, stirring often. If the chili becomes too thick, add additional beer or water.


Oklahoma Crude Cake Yields 12 servings


For the Cake: 2 cups . . . . . . . . . . sugar 1 cup . . . . . . . . . . shortening 4 . . . . . . . . . . . . . . eggs 1 ½ cups . . . . . . . fl our ¼ t. . . . . . . . . . . . . salt 1/3 cup. . . . . . . . . cocoa powder 1 T . . . . . . . . . . . . vanilla 1 cup . . . . . . . . . . pecans, chopped (optional) 1 . . . . . . . . . . . . . . 7-oz jar marshmallow creme


For the Frosting: 1/3 cup. . . . . . . . . cocoa powder 3 ¾ cups . . . . . . powdered sugar 1 cup . . . . . . . . . . butter or margarine 1/3 cup . . . . . . . . evaporated milk 1 t . . . . . . . . . . . . . vanilla 1 cup. . . . . . . . . . . pecans, chopped


Preheat the oven to 350 degrees. Grease a 9 x 13-inch cake pan or two, 8-inch-round cake pans. In a large bowl cream together the sugar and shortening. Add the eggs and continue to beat. In a medium bowl, sift together the fl our, salt and cocoa. Stir the dry ingre- dients into the creamed mixture. Add the vanilla and nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes. Remove the cake from the oven. While it’s still hot, spread the marshmallow creme over the top. While the cake is cooling, prepare the ic- ing. In a mixer bowl, combine the cocoa and powdered sugar. Add the butter, evaporated milk, and vanilla and beat with an electric mixture until the frosting is fl uffy. Mix in the pecans. Spread the icing on top of the marshmallow layer. OL


✓ Cafe Oklahoma features 286 pages, with over 400 kitchen- tested recipes


✓ Oklahoma specialties section includes 58 traditional Sooner family favorites


✓ Featuring side trips into the legends and lore of Oklahoma


✓ Find book for sale at www.cafeoklahoma.com


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JANUARY 2012 31


Photos by Laura Araujo


Oklahoma Crude Cake


Sweet Cornbread


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