Prairie Flavors
Oklahoma Month
By Laura Araujo
In 2001, Oklahoma Gov. Frank Keating declared April as “Made in Oklahoma Month.”
To help mark this important occasion, this
month’s Prairie Flavors recipes come from the Made in Oklahoma (MIO) Coalition and feature ingredients produced in our state by fellow Oklaho- mans.
The MIO Coalition is a coalition of about 40 dif- Land Run Sweet Biscuits
ferent food and agricultural companies in Okla- homa that manufacture a wide range of food and beverage products, from meats and breakfast foods to condiments and coffee. Together, MIO manufac- turers—such as Braum’s, Shawnee Milling Company, Griffi n’s, and many more—employ 20,000 Oklaho- mans.
Made in Oklahoma Month is a way for the MIO
Coalition to spotlight these local companies and encourage Oklahomans to support them.
“When Oklahomans buy local products, they help
keep jobs in our state and put money back into our local economy,” said Kerry Barrick, Made in Okla- homa coordinator. “It’s good for you, and it’s good for Oklahoma.”
MIO Coalition products are available at retailers
throughout the state including Country Mart, Crest Foods, Homeland, Reasor’s, Walmart, and more. For more information on MIO products and retail- ers visit:
www.miocoalition.com. Additional recipes are available on the MIO Coalition website and in Oklahoma Living’s digital edition.
Land Run Sweet Biscuits Serves 10 to 12
✓ 2 cups Shawnee Mills all-purpose fl our ✓ 1 tablespoon baking powder ✓ ½ teaspoon salt ✓ 1 cup Braum’s sweet cream butter ✓ 1 tablespoon molasses ✓ 2/3 cup Hiland buttermilk* ✓ 1 cup Griffi n’s syrup ✓ 1 cup chopped pecans
Working Man’s Quiche
Preheat the oven to 450°F. Add dry ingredients to a large mixing bowl and mix with dry hands. Using 2 knives or a large fork, work in the butter
and molasses until the mixture is crumbly. Make a well in the middle of the fl our mixture, and add the buttermilk. Mix with a large fork until dough begins to stick together, then knead into a soft ball with fl oured hands to prevent sticking. Pinch dough into 15, 1½-inch balls, and fl atten to ½-inch-thick circles. Place the biscuits (not touch- ing) into 2 warm, greased cast iron skillets. Bake in the preheated oven for 8 to 10 minutes. When biscuits are lightly browned on top, remove from the oven and pour syrup over all the biscuits in the pan, then sprinkle on the chopped pecans. Place the skillets back in the oven under the broiler for about a minute to caramelize the syrup and pecans. Serve warm.
*If you don’t have buttermilk, add ½ teaspoon of white vinegar to 2/3 cup of Hiland whole milk; stir and let the mixture stand for 5 minutes.
Working Man’s Quiche Serves 8
For the crust: ✓ 2 cups sifted Shawnee Mills all-purpose fl our ✓ 3⁄4 tablespoon course salt ✓ 2/3 cup Hiland unsalted butter, cold ✓ 4 to 6 tablespoons ice water
For the fi lling:
✓ 1⁄2 pound J-M Farms mushrooms, sliced & sau- téed in olive oil ✓ 1 pound J. C. Potter hot sausage, browned ✓ 2 red peppers, roasted, peeled and chopped ✓ 1 bunch green onions, sliced ✓ 1 pound Monterey jack cheese, shredded ✓ 2 cups Hilland heavy cream ✓ 3 eggs, beaten ✓ 2 teaspoons dried parsley ✓ Salt and pepper to taste
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WWW.OK-LIVING.COOP
Chicken Fiesta Soup Photos by Laura Araujo
Made in
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