b"a bite of countryMoms RealCountry RecipesSPRINGTIME TRAVELSMy Mom grew up on a ranch in Wyoming as a kid, and then moved to Nebraska where she and my Dad were married. Mom was born in 1935 and passed away January of 2016. Mom and Dad retired to Sun City Tom and Sherry areand traveled for about 20 years before her committed to qualitydeath. She loved the country way of life, food and excellentCountry Western music and traveling. Every weeknight on 96.3 Real Country you can service at Anitas Cocina.hear Dotties Country Memories featuring They are hands-on, asher favorites like Johnny Cash, Merle reflected in the success ofHaggard, Dolly, Hank Williams, Patsy Cline Anitas. Anitas is easilyand many others. This monthly Wickenburgs most popularremembrance of Mom brings back restaurant, as well as amany memories. We hope you enjoy must-stop for travelers. these recipes from her cookbooks. For my entire life, my mom and dad loved to travel. We went to so many different places all around the world. The last 15 or so years before Sizzling Wok my mom passed away my parents traveled in their RV and loved it. We've heard so many stories and have been told about so many people they met along the way. Isn't it great when you get to do what you love doing? Here are just a couple of photos along the RV open road. Many are with the family and that always meant the most to Mom. Get out and enjoy spring.F I N EC H I N ESECU I S I N E This month we chose recipes that bringDine InTakeout the luck of the Irish!CateringCocktails Classic Irish Soda BreadRecipe and photograph courtesy of tasteofhome.comINGREDIENTS621 W. Wickenburg Way 2 cups all-purpose flourWickenburg, AZ 85390 2 tablespoons brown sugar1 teaspoon baking powder928-684-3977 1 teaspoon baking soda1/2 teaspoon saltMonSun: 11am-2:30pm 3 tablespoons cold butter, cubed2 large eggs, room temperature, divided use4:30pm-9:00pm 3/4 cup buttermilk1/3 cup raisinsDIRECTIONSPreheat oven to 375. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins.Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top.Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.50 March 2020"