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Prairie Flavors Content!


Savory Soup & Crackers


Homemade Butter Crackers 1 cup fl our


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1 ½ t baking powder 1 ½ t sugar ½ t salt, divided 3 T cold butter 1 T canola oil 1/3 cup water 2 T melted butter


Preheat the oven to 400 degrees. To a food processor bowl, add the fl our, baking powder, sugar and ¼ teaspoon of the salt. Pulse to blend. Add the 3 tablespoons of cold butter and pulse to mix. Pour in the canola oil and pulse to combine. Slowly add the water while pulsing to blend, until the dough forms a ball. Roll the dough out on a fl oured surface to 1/16 of an inch thick or as thin as possible. Use a pizza cutter to cut square crackers or a round cookie cutter to cut circles crackers from the dough. Transfer the crackers onto a parch- ment-lined baking sheet. Use a toothpick to poke several holes in each cracker. Bake for 10-12 minutes or until the crackers are golden and crisp. In a small bowl, mix the melted butter and remaining ¼ tea- spoon of salt. Use a pastry brush to brush each cracker with the butter mixture. Store crackers in a sealed container.


Variation: Cheddar and Chive Crackers


✓ ¼ cup shredded sharp cheddar cheese ✓ 1 T chopped fresh chives


Add cheddar cheese and chives to the food processor after adding the water to the dough. Finish crackers according to the Homemade Butter Crackers recipe directions.


Cheddar & Chive Crackers Butter Crackers Photos by Laura Araujo


Asian Chicken Noodle Soup


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1 chicken breast 4 cups low-sodium chicken stock 1 carrot, peeled and thinly sliced 1 cup water


2 T low-sodium soy sauce ½ t white pepper 1 T freshly grated ginger 3 cloves garlic, minced 4 ounces fresh mushrooms such as shiitake or oyster, sliced 1 cup snow peas ¼ pound rice noodles


Asian Chicken Noodle Soup 2 WWW.OK-LIVING.COOP


To a large pot add the chicken breast, chicken stock and sliced carrot. Cover the pot and bring it to a boil. Once it boils, reduce the heat to a simmer and continue to cook until the chicken breast is fully cooked. Remove the chicken breast from the pot. Discard any skin/bones and shred the meat. Return the meat to the pot, along with the water, soy sauce, white pepper, ginger, garlic and mushrooms. Bring the soup back to a boil; then reduce to a simmer and cook for 10 minutes. Add the snow peas and the rice noodles, cover the pot and cook until the noodles are tender, about 5 minutes.


Bonus


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