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Made In Oklahoma program to be celebrated throughout April

Sherrel Jones celebrates the start of Made in Oklahoma month.
BY SHERREL JONES Modified: April 2, 2013 at 3:50 pm •  Published: April 3, 2013

/articleid/3778997/1/pictures/2000263">Photo - Brownies made by Caryn Ross, the Fat and Sassy Mama, to celebrate Made in Oklahoma month Wednesday, March 27, 2013. Photo by Doug Hoke, The Oklahoman
Brownies made by Caryn Ross, the Fat and Sassy Mama, to celebrate Made in Oklahoma month Wednesday, March 27, 2013. Photo by Doug Hoke, The Oklahoman

Download the MIO app that keeps a product list, recipes and restaurant list at your fingertips. We all have those food products we rely on, but I like to keep a lookout for Oklahoma foods I haven't tried yet. If you grew up in Oklahoma you were probably acquainted with the food icons of our state: chicken-fried steak, sausage and gravy, biscuits, black-eyed peas, squash, grits, barbecue pork, corn on the cob, cornbread, fried okra and pecan pie.

It's great to have food icons but for a springtime menu, I would opt for an herb-roasted chicken, steamed asparagus, new potatoes or black-eyed peas for the starch, and a fresh spinach salad. You can find Grandma Nellie's Roasting Chicken at Forward Foods in Oklahoma City, fresh asparagus and spinach at the OSU-OKC Farmer's Market and great bread to accompany them from Farrell's Family Bread in Tulsa, Big Sky or Prairie Thunder Bakeries in Oklahoma City. I would use cornmeal from Stone Stack Mills or Shawnee Mills to make spoon bread accented with fresh spring onions as my homemade contribution to the perfect spring meal.

I'll be sharing ideas for Oklahoma meals throughout April. It's a great time to sign up with a grower for a weekly CSA (Community Supported Agriculture).

You may want to try the Oklahoma Food Cooperative as your way to bring more Oklahoma-grown and produced foods to your Oklahoma Table.

Springtime Oklahoma Spoon Bread

I created this spring version of spoon bread to incorporate the first spring onions or chives from the garden. Their fresh aroma wafts up from this steamy soft-serve bread. It is the perfect accompaniment for roast chicken, pork, ham or lamb.

1 tablespoon softened butter for preparing baking dish

1 cup cornmeal, Stone Stack Mill or Shawnee's Best

½ teaspoon salt

3 to 4 green onions sliced including stalks

1 ½ cups boiling water

3 eggs separated, Twisted Feather Farms, Fletcher's

2 tablespoons melted butter, Braum's, Highland or Wagon Creek

1 cup buttermilk, Braum's or Hiland

½ teaspoon baking soda

Preheat oven to 325 degrees. Coat baking dish with softened butter. Prepare, measure and assemble ingredients. Separate egg yolks. Melt remaining butter.

Mix cornmeal, salt and sliced onions. Bring water to boil and pour over mixture stirring well. Using a whisk, quickly blend in egg yolks, butter and buttermilk.

Beat egg whites until soft peaks form. Add soda to batter, then fold in beaten egg whites. Pour into a prepared deep 2 1/2 quart baking or souffle dish.

Bake in 325-degree oven and spoon it up right away while it is still soft and steamy.

Sherrel's cooking notes: Other additions such as a tablespoon of finely chopped fresh herbs or even up to 1/3 cup raisins or chopped prunes can be added in lieu of the onions, but we love the simplicity of including only one ingredient. Any leftover spoon bread can be sliced and sauteed in a little olive oil.

Field's German Chocolate Pie Brownies

Kerry Barrick and Caryn Ross came by to visit at the NewsOK studios to share MIO news and a sweet, easy way to turn a Field's pie into a brownie. Here's that recipe, which is a great way to have your pie, cake and brownies, too, if you're a German Chocolate Cake fan.

1 (2-pound) Field's German Chocolate Pie, thawed and cubed

½ cup butter, Highland or Braum's

1 cup semisweet chocolate chunks

1 cup sugar

2 large eggs, room temperature Braum's or Fletcher's

1 cup Braum's half and half

1 teaspoon vanilla

1 ½ cups all-purpose flour from Shawnee Mills

1 teaspoon baking powder

Vegetable cooking spray

Preheat oven to 350 degrees. Spray a metal 9 x 13 inch pan with nonstick cooking spray and set aside. Take the thawed pie and cut it into small squares and set aside.

Melt the butter and chocolate chunks in a medium saucepan over low heat. Stir until fully melted.

In a large bowl beat the sugar and eggs with a whisk until creamy. Using an electric hand mixer, beat in the chocolate and butter mixture, half and half, and half of the pie pieces. Add vanilla and beat until everything is well blended.

Mix dry ingredients together then stir into the chocolate mixture a little at a time.

Only mix until combined. Too much mixing makes for a less chewy brownie. Stir in the rest of the pie pieces to coat and incorporate.

Pour the brownie batter into the prepared 9 x 13 inch pan. Bake for 45-50 minutes. Cool and then cut.

Source: MIO spokeswoman Caryn Ross


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