1/2 cup Diane’s Hatch Valley Green Chili Sauce and Salad Dressing
In a small saucepan, bring the water to a boil, then whisk in the gravy mix. Allow this to thicken, 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
⅛ teaspoon ground cinnamon
2 packages Shawnee Mills Corn Muffin Mix
⅔ 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 5 minutes. Remove from heat, and allow to cool slightly so the chili is warm but not hot to the 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 cream scoop. 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
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
1/2 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-by-8-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 a salad.
SOURCE: The Made in Oklahoma Coalition
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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