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Prairie Flavors QUICHE (continued)


With a fork or pastry cutter, mix fl our, salt and butter in a me- dium bowl, until the mixture resembles coarse cornmeal. Using your hands, work in one tablespoon of ice water at a time until a slightly dry dough ball forms—be careful not to overwork the dough. Wrap the dough ball in plastic wrap and refrigerate for at least half an hour. Once it has chilled, roll out the pie dough and place in a deep springform pan or a deep, fl uted tart shell with a removable bottom. Refrigerate the rolled shell for at least an hour. While the shell is chilling, mix the mushrooms, sausage, peppers, onions and cheese in a large bowl. In a small bowl, whisk together the cream and eggs. Pour the cream and egg mixture into the large bowl, add the parsley, salt and pepper and mix to combine. Pour the fi lling into the chilled shell and bake for about an hour at 350°F or until the custard has set. Let the quiche cool on a rack and serve warm.


Chicken Fiesta Soup Serves 4 to 6


✓ 1 green bell pepper, chopped


✓ 1 sweet yellow onion, chopped ✓ 2 cloves garlic, minced ✓ 4 cups chicken broth


✓ 1 cup Head Country Garden Rich Salsa ✓ 1 cup frozen corn, thawed


✓ 14.5-ounce can diced toma- toes


✓ 15-ounce can black beans, rinsed and drained


✓ 15-ounce can dark red kid- ney beans, rinsed and drained ✓ 1 teaspoon ground cumin ✓ 1 teaspoon chili powder


✓ 1 teaspoon garlic powder


✓ 2 Fast Classics Flame Roasted Chicken Breasts


✓ Garnish: Fresh cilantro, diced avocado, shredded cheese, and Hiland sour cream


Spray a large stockpot with non-stick cooking spray; place over medium-high heat.


Sauté bell pepper and onions for 4 to 5 minutes, or until softened; add garlic and sauté for 1 minute. Meanwhile, cook Fast Classics Flame Roasted Chicken Breasts according to microwave cooking directions in the bag. Dice the cooked chicken. Add the remaining ingredients to the pot. Bring soup to a boil, then reduce heat and simmer for 15 minutes.


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APRIL 2013 35


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