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Made in Oklahoma recipes light fuse on Fourth of July cookouts

Made in Oklahoma: Star-spangled recipes shared for Fourth of July.
by Dave Cathey Published: July 2, 2014

We celebrate our independence with fireworks and cookouts on Friday — and probably throughout the holiday weekend — so the Made in Oklahoma Coalition supplied me with some star-spangled recipes to share.

The coalition promises a fireworks show for the palate with smokin’ hot sausage and pepper subs and smoked corn pudding.

Start or end your Independence Day celebration with the dual threat Red, White and Blueberry Shortcakes with Honey Cream for breakfast or dessert.

The recipes focus on locally made products, so be sure to visit your farmers market to fill out the recipes with produce cultivated by a local farmer.

For more information or to download the Made in Oklahoma app, go online to

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Smokin’ hot sausage and pepper subs

8 Mountain View Meat Company Sausage Hot Links

2 red bell peppers, cut in half-inch slices

2 yellow bell peppers, cut in half-inch slices

1 yellow onion, cut in half-inch slices

2 teaspoons olive oil

2 tablespoons Daddy Hinkle’s Instant Meat Marinade (liquid)

2 teaspoons Andrews Honey Bees Cream Honey

1 tablespoon balsamic vinegar

Kosher salt and coarsely ground pepper, to taste

Hoagie-style buns for 4 sandwiches

2 tablespoons Hiland Dairy Butter

1/4 cup Suan’s Scotch Bonnet Pepper Relish

Heat outdoor grill to medium heat.

In a medium bowl, toss bell peppers in onion until thoroughly combined. Add Daddy Hinkle’s marinade, honey, vinegar, salt and pepper. Set aside.

Place hot links on grill, about 8 inches from the heat. Cook 8 to 10 minutes, turning frequently to prevent burning. At the same time, grill peppers and onions, about 2 minutes on each side or until tender.

Remove from heat. Cut each sausage lengthwise. Slice peppers and onions into strips. Place hot links and peppers and onions in bowl with the Daddy Hinkle’s mixture. Spoon mixture over all, coating thoroughly.

Place buns on grill to lightly toast, about 1 minute. Remove from heat and spread inside each bun with butter.

Fill each bun with hot links, peppers, onion and Suan’s Scotch Bonnet Pepper Relish.

Smoked corn pudding

4 ears corn, husks and silks removed

1 (14-ounce) can cream-style corn

1 cup Hiland Dairy Sour Cream

1 package Shawnee Mills Corn Muffin Mix

1/2 stick Hiland Dairy Butter

1 teaspoon Head Country All Purpose Championship Seasoning

1 cup shredded smoked cheddar cheese

Preheat oven to 350 degrees.

Using a sharp knife, remove kernels from ears of corn. Place kernels in a large bowl, and stir together with the cream-style can corn, sour cream, corn muffin mix, butter and Head Country seasoning. Pour into a greased 9-by-13-inch baking dish. Bake for 45 minutes or until top is golden brown.

Remove from oven and top with smoked cheddar. Continue to bake 5 minutes or until cheese is melted. Serve warm.

Red, white and blueberry shortcakes with honey cream

2 cups Shawnee Mills All Purpose Flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup Hiland Dairy Unsalted Butter, cut

1 cup Hiland Dairy Milk

2 pints strawberries, sliced

1 pint blueberries

1 tablespoon freshly squeezed orange juice

11/2 cups Hiland Dairy Heavy Whipping Cream

1/4 cup Andrews Honey Bees Cream Honey

In a large bowl, combine flour, sugar, baking powder and salt. Add butter using a pastry cutter or two forks, until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.

Drop the dough into eight mounds on a lightly greased baking sheet. Bake in a preheated 425-degree oven for about 12 minutes, or until lightly browned. Cool on a wire rack.

In a small bowl, combine strawberries, blueberries and orange juice. Add sugar, according to taste, until sweetened. Set aside.

Pour the whipping cream into a large mixing bowl. Mix on medium speed until slightly thickened, and then turn to high, continuing to mix until soft peaks have formed. Stop the mixer, add honey, and continue to beat with the mixer until thoroughly combined.

Slice each shortcake in half horizontally. Place bottom halves on plates, then top with whipped cream and berries. Add a shortcake top to each.

SOURCE: The Made in Oklahoma Coalition


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