Temperatures have been unusually forgiving this summer, but August in Oklahoma promises to test the limits of your outdoor thermometer, so this month’s Made in Oklahoma Coalition recipe offerings include a refreshing summer cocktail.
By now, herb gardeners undoubtedly are looking for uses for the bountiful basil bullying its way beyond the boundaries of their box gardens, so the coalition also has included a simple, stretchable recipe for basil spread.
Finally, with school right around the corner, family cooks will be looking for recipes such as the Sausage-Stuffed Mushrooms that can be made in advance to fit better into busy schedules. You can prepare this dish on a Sunday afternoon, refrigerate it and pop it in the oven after picking up the kids from school Monday, Tuesday or Wednesday.
To find more great recipes, go to miocoalition.com, where you can also download the MIO app.
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1 package Shawnee Mills cornbread mix
3 (8-ounce) packages J-M Farms cremini mushrooms
1/2 pound J.C. Potter Italian-style sausage
5 medium shallots, finely diced
1/4 teaspoon dried red pepper flakes
Kosher salt and freshly ground black pepper (about 1/2 teaspoon each or to taste)
3 tablespoons Hiland Dairy unsalted butter
1/4 cup freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil
Tip: Leftover filling is great on sliced buttered bread as a mushroom crostini.
Basil Cream Spread
2 cups fresh basil leaves
1/4 cup pine nuts
3 garlic cloves, minced
1/2 cup Parmesan or Romano cheese
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
1 (8-ounce) block cream cheese, softened
3 slices Bar-S fully cooked bacon, crumbled
1 stick Hiland Dairy unsalted butter
Suan’s Scotch bonnet pepper relish
1/2-gallon Hiland Dairy raspberry sherbet
1 (12-ounce) can frozen pink lemonade concentrate
4 cups (1 quart) lemon-lime soda or ginger ale, chilled
4 cups (1 quart) rose wine, chilled