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Prairie Flavors Content! By Laura Araujo


Going for the Gold


Stroganoff de Frango


(Chicken Stroganoff) Serves 4 to 6


2 pounds boneless chicken breast 1 teaspoon kosher salt 1 teaspoon coarsely ground black pepper 1 tablespoon olive oil 1 tablespoon butter 1 medium onion, diced 3 cloves garlic, minced


Stroganoff de Frango (Chicken Stroganoff) Photos by Laura Araujo


Salpicão 8 ounces fresh mushrooms, sliced (op- tional)


¼ cup ketchup 2 tablespoons Dijon mustard 2 teaspoons sweet paprika 2 tablespoons Worcestershire sauce 1 cup frozen corn kernels, thawed (op-


tional) 1 ½ cups table cream*


*Look for table cream in a can in the His- panic section of the grocery store. (Nestle is a common brand.) If not available, use heavy cream instead.


Cut the chicken into bite-sized pieces. Sea- son with salt and pepper. In a large skillet, heat the oil and butter over low heat. When the butter is melted, add the onions and garlic and cook for about 5 minutes, until tender. Add the chicken and mushrooms and increase the heat to medium-high. When the chicken is cooked through, add the ketchup, mustard, paprika, Worcester- shire sauce and corn and mix well. Reduce the heat to low and stir in the cream. Cook, stirring frequently, until the stroganoff is hot. Serve over steamed rice.


Salpicão


(Smoked Chicken Salad) Serves 3 to 4


3 cups shredded smoked chicken* 1 apple, peeled and cut into ½-inch cubes 1 carrot, peeled and grated ½ cup raisins


¼ cup diced onion ¼ cup shredded parmesan cheese ¼ cup chopped green olives ½ cup mayonnaise


8-ounce can table cream or 1 cup plain yogurt**


Salt and black pepper to taste Shoestring potatoes


Combine all ingredients, except shoestring potatoes, in a large bowl; mix well. Refriger- ate for 30 minutes. Sprinkle shoestring po- tatoes over top of the salad just before serv- ing. Serve chicken salad on a bed of lettuce.


*If smoked chicken is not available, use rotisserie chicken. Or, season 2 chicken breasts (about 1 pound total) with salt, pep- per and liquid smoke fl avoring. Place them on a baking sheet and bake in an oven pre- heated to 375°F, for 25 minutes, or until cooked through. Cool and shred.


**Look for table cream in a can in the His- panic section of the grocery store. (Nestle is a common brand.) If table cream is not available, use plain yogurt as a substitute in this recipe.


Bonus


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