April 2018 26 DON’T LET “TIME” SLIP AWAY My 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 and traveled for about 20 years before her death. She loved the country way of life, Country Western music and traveling. Every weeknight on 96.3 Real Country you can hear “Dottie’s Country Memories” featuring her favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline and many others. This monthly remembrance of Mom brings back many memories. We hope you enjoy these recipes from her cookbooks. “This is the best time of year to be out enjoying Arizona. Frank and I have been so many places over the years including Luke Days and the Luke Air Show, Renaissance Festival, Carefree Art and Wine Festival, Cave Creek Rodeo, Scottsdale Culinary Festival, Western Trade Days, Yarnell Daze, Greer Days, Flagstaff Folk Music Festival, and the Balloon Festival to mention only a few. Get out and enjoy the culture, all the great people, and the beauty of this great state of Arizona. Don’t let “time” slip away, get out and do things while you can. Wishing you the very best life has to offer, it gave me a wonderful family, friends, and experiences to savor.” – Dottie (With me in the picture is my grandson, Brandon, and friend, Betty.) This month we chose recipes that are perfect for Easter! picnic deviled eggs INGREDIENTS 8 hard-cooked eggs, shelled 1/4 c. finely minced onion 2 T. sweet pickle relish 1/2 t. Dijon style mustard Pinch of cayenne Salt to taste About 3 T. mayonnaise Garnish: 8 sm. imported black olives 1 scallion green, cut into 1” lengths DIRECTIONS With the more rounded ends up, cut off the top third of each egg. Place the yolks in a small bowl and set the tops aside. Then cut off enough of the tapered ends of the egg white cases to give them stable bases; stand them on a plate. Mash the yolks lightly with a fork. Blend in the onion, relish, mustard, cayenne, salt and enough mayonnaisse to bind the mixture. Using a spoon or pastry bag fitted with a plain tip, mound about 2 T. of the yolk mixture into each egg white casing; add the reserved tops. Press an olive and a scallion piece into the filling and keep chilled until serving time. Pack the eggs in an egg carton for easy transporting! Tom and Sherry are committed to quality food and excellent service at Anita’s Cocina. They are hands-on, as reflected in the success of Anita’s. Anita’s is easily Wickenburg’s most popular restaurant, as well as a must-stop for travelers. Tom and Sherry are committed to quality food and excellent service at Anita’s Cocina. They are hands-on, as reflected in the success of Anita’s. Anita’s is easily Wickenburg’s most popular restaurant, as well as a must-stop for travelers.