Flavors up this fall

Made in Oklahoma offers tailgate-ready recipes and more

Fall’s September arrival practically makes the month a holy season with the arrival of football season and all the feasts it inspires.

Autumn brings not only football but occasions for family to gather around the table and give thanks. Cooler nights mean moonlit patio fires primed for cooking.

The Made in Oklahoma Coalition offers recipes with the season in mind starting with cornbread — an Oklahoma staple since long before statehood. Shawnee Mills helps keep the tradition alive with its selection of cornmeal and corn muffin mixes.

For September, the Made in Oklahoma Coalition’s adds Stuffed Corn Muffins with Chili to your repertoire of crowd-pleasers. Schwab’s chili is stuffed into a corn muffin dappled with cheese for dish that works as a side or hearty soup.s

While on the subject of cornbread, consider the Mini Ancho Muffin with

Green Chile Gravy. For this recipe, spicy sausage cornbread muffins meet gravy mixed with Diane’s Hatch green chile dressing. ‘Tis the season for Hatching crazy combinations, no?

With football front and center, the MIO offers the Tailgate Sausage-Cheese Dip this month. This queso gets down on the bayou with Boudreaux’s Swamp Sauce, spicy pork sausage, corn and cream cheese. Have copies ready for when people inevitably ask for the recipe.

The difference between a good and great tailgate is accommodating the most palates with panache. Some fans need to eat light to optimize game-face ferocity. What good is all that face-paint going to do if it’s smeared on a snoring snogger?

With that in mind, the MIO offers a Layered Greek Salad Dip that will work for a variety of get-togethers. The dip is ideal for pita chips but works as a dressing over local greens from Scissortail Farms. The Made in Oklahoma Coalition wants to remind you to root for local vendors, producers and farmers like you do for the home team. For more information about the Made In Oklahoma Coalition and its member companies, go online to miocoalition.com.

TAILGATE SAUSAGECHEESE DIP

Serves: 8

1 pound Greer’s Ranch House spicy pork sausage

1 (8-ounce) package cream cheese 1 (16-ounce) package processed cheese

¼ cup Boudreaux’s Sweet and Tangy Swamp Sauce

1 (15-ounce) can whole kernel corn, drained

1 (10-ounce) can diced tomatoes and green chiles

¼ teaspoon Daddy Hinkle’s dry seasoning

In a large saute pan, brown the sausage. Drain.

Cut cream cheese and processed cheese into cubes, and place in slow cooker. AddBoudreaux’s sauce, corn, diced tomatoes and Daddy Hinkle’s seasoning. Cover. Cookon low until cheese is melted (1-2 hours).

Serve with tortilla chips and vegetables.

MINI ANCHO SAUSAGE MUFFINS WITH GREEN CHILE GRAVY FOR THE MUFFINS:

1 package Lovera’s Italian rope sausage

2 eggs

2/3 cup Hiland Whole Milk 2 packages Shawnee Mills Corn Muffin mix

¼ teaspoon ancho chili powder Preheat oven to 350 F. Grease or spray mini muffin tins.

Remove sausage from the casing, and saute over medium heat until browned andcooked through, being sure to break up the sausage into fine chunks.

In a medium size mixing bowl, mix the eggs, milk, corn muffin mix, ancho chili powderuntil you have a smooth batter consistency. Add sausage, stirring to combine, beingcareful not to overmix.

Using a small spoon fill each muffin cup ¾ full, and bake in oven for 10 to 12 minutes oruntil golden brown and a toothpick inserted in the middle comes out clean.

FOR THE GREEN CHILE SAUCE:

1 ¾ cup water

1 packet Shawnee Mills Country Gravy Mix

½ cup Diane’s Hatch Valley Green Chili Sauce and Salad Dressing

In a small saucepan, bring the gravy mix. Allow this tothicken, then add hatch dressing.

STUFFED CORN MUFFINS WITH CHILI

Serves: Makes 16 muffins

1 (14-ounce) package Schwab’s Brick Chili

1 small onion, finely chopped 1/8 teaspoon ground cinnamon 2 packages Shawnee Mills Corn Muffin Mix

2 eggs

2/3 cup Hiland Whole Milk

1 cup shredded cheddar cheese Heat oven to 350 F.

In a large saute pan, heat the chili.

Add onion and cinnamon, and cook for about 5minutes. Remove from heat, and allow to cool slightly so the chili is warm but not hot tothe touch.

Place the chili in a plastic bag or piping bag with a 3/8-inch tip or hole.

In a medium mixing bowl combine the corn muffin mix with eggs, milk and cheese,mixing until fully combined.

Fill the muffin tins 2/3 full with a large spoon or ice creamscoop. Pipe the chili mixture into each of the muffins by pushing the tip below the surface of corn muffin mix. Squeeze until the muffin mix rises to nearly filling each tin to the top.

Bake for 15 to 18 minutes or until golden brown and cooked through.

LAYERED GREEK SALAD DIP

Serves: 6

1 (16-ounce) container hummus 8 ounces Braum’s Greek yogurt 2 cloves garlic, minced

1 tablespoon chopped Scissortail Farms fresh dill

Juice from half a lemon

1 large cucumber, seeded and chopped

2 tomatoes, seeded and chopped ½ cup crumbled feta cheese

1/3 cup chopped kalamata olives 2 tablespoons Dianne’s Signature Dressing

1 package Scissortail Farms spring mix

Spread hummus in an 8-by8-inch dish.

In a small bowl, combine yogurt, garlic, dill and lemon juice. Spread yogurt mixture over hummus.

Top with cucumbers, tomatoes, feta cheese and olives. Sprinkle with salad dressing.

Serve with pita chips as a dip, or spoon onto Scissortail salad greens to serve as asalad.

[PHOTO BY DAVID MCNEESE, MIO] This cheese dip from the Made in Oklahoma Coalition is ideal for tailgating season and the holiday parties to come.

[PHOTO BY DAVID MCNEESE, MIO] This layered dip from the Made in Oklahoma Coalition is teeming with Greek flavors.

[PHOTO BY DAVID MCNEESE, MIO] These corn muffins are served with a gravy made with Hatch chile dressing.

water to a boil, then whisk in the [PHOTO BY DAVID MCNEESE, MIO] These corn muffins from the Made in Oklahoma Coalition are stuffed with sausage.