Oklahoma  Recipes

~~~~~~~~~~~~~~~

Honey Mustard Pork Kabobs

12 small fresh mushrooms
1 cup cubed fresh pineapple
1 pound pork tenderloin
2 teaspoons garlic pepper seasoning
1 cup sweet red pepper cubes, blanched
1/4 cup Dijon-style mustard
2 tablespoons honey
2 tablespoons brown sugar

If using bamboo skewers, soak 12 skewers in water to prevent burning. Slice pork tenderloin in half lengthwise; slice crosswise into 3/4-inch cubes. Sprinkle with garlic pepper seasoning.

Thread pork, pineapple, red pepper and mushrooms on skewers. Combine mustard, honey and brown sugar in small bowl. Brush on kabobs. Cook over direct heat on hot grill for 8 to 10 minutes, turning once and brushing with mustard mixture. Serves 4.

Star Tip: Kabobs are quickly prepared for an attractive and tasty meal-in-one dish. You can vary the vegetables according to your taste or what is on hand.

~~~~~~~~~~~~~~~

1 lb. ground buffalo
1 medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender. (Can also simmer in a pot with 1 cup water - when cooked, drain water, then proceed). Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers.

~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~