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Rib Stickin' Ranch Vittles
WHOLE WHEAT CRACKERS
350-degree oven
About 20-25 minutes
3 cups whole wheat flour (chickens sing and cackle
for their wheat berries)
2 cups rolled oats (really makes our saddle horses
nicker)
1-1/2 teaspoons salt (the livestock thrives on
a 50 lb. block of salt)
1/2 cup shortening (makes a cowdog's coat shine)
1/4 cup butter or margarine (the chickadees love
their winter seeds mixed with butter)
1/2 cup honey or sugar (sweetens the moods of
everyone)
About 1-1/2 cups milk (with enough left over
to feed the returning barn cats)
Stir together flour, oats, and salt; set aside,
then harass the shortening, butter and honey/sugar until golden and fluffy.
Stir in flour concoction, alternating with the milk. Your dough still will
be soft and fairly sticky, but go on ahead and turn it onto a floured countertop
and knead lightly.
Divide in fourths and refrigerate (or not) for
a spell (chilled dough just works easier). Roll out each piece to 1/8-inch
thick and cut into 1-3-inch round crackers. Poke all over with a fork,
slap onto an ungreased cookie sheet, and bake in a 350-degree oven for
about 20-25 minutes (or until golden brown). I like to under bake them
just a smidgen for a softer cracker.
Makes about 60. Pull up a chair and eat your heart
out, Nabisco!
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