b'M y mom grew up on a ranch in Wyomingand then moved to Nebraska whereshe met and married my dad in 1953.Mom was born in 1935 and passed away inJanuary 2016. Dad was also born in 1935 and passed away in March 2023. Mom and Dad retired to Sun City and traveled for about 20 years before their passing. They loved the country way of life, country music, and traveling. Every weeknight on 96.3 Real Country you can hear Frank & Dotties Country Memories featuring their favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline, and many others.Tom and Sherry are committed to qualityPINEAPPLE HONEY food and excellentGLAZED HAMservice at Anitas Cocina.WonkyWonderful.comThey are hands-on, asIngredients:reflected in the success of 9-10 lb. Spiral HamAnitas. Anitas is easilyGlaze:Wickenburgs most popular 2 cups 100% pineapple juicerestaurant, as well as a 1/4 cup honeymust-stop for travelers.2 tablespoons sugar 2 tablespoons stone ground mustardPreparation:Preheat oven to 325F. Place ham into large baking dish and cover with foil. Cook according to package instructions (typically 325F for 10-12 minutes per pound). Prepare glaze while ham is in the oven. Glaze ham 20 minutes before cooking is complete.WAC has something for everyone! Glaze:In small saucepan over medium heat; cook pineapple juice 25 minutes while stirring frequently. Juice should reduce by half. Add honey, sugar and mustard. Cook 5-8 minutes while constantly stirring. Once glaze has thickened to a syrup consistency, remove from heat and set aside until ham is ready to be glazed.QUICHE LORRAINEHandleTheHeat.comIngredients:For the crust: 1 3/4 cup (222 grams) all-purpose flour 1/2 teaspoon salt 1/2 teaspoon paprika, optional 10 tablespoons (141 grams) unsalted butter, cold and cubed 1 egg, cold 3 tablespoons water, ice coldFor the filling: 12 ounce package (10-12 strips) bacon 1 red onion (aboutpound or 225 grams whole), finely sliced 4 eggs, at room temperature 1/2 cup (113 grams) whole milk 1/2 cup (113 grams) heavy creamOpen StudioVeterans GroupArt Gallery1/4 teaspoon fine salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon cayenne, optionalWriters GroupClay Group1 1/4 cups (141 grams or 1/3 pound) Gruyre, shredded and dividedPhotography Group Preparation:Make the crust:Daytime and Evening Art Classes Combine the flour, salt and paprika together in a food processor, or whisk together in a bowl. Add the cold, cubed butter. Pulse in the food processor a few times, or cut in using a Located two blocks south of the downtown traffic light atpastry cutter, until the butter is about the size of a pea.188 S. Tegner. For general information, call 928-684-0483. Add the cold egg and water. Pulse for about 10 seconds, or mix with a wooden spoon or 188 S. TEGNERWickenburg, AZspatula, until the mixture resembles wet sand, being careful not to overmix the dough. Place the mixture on a lightly floured surface, using your hands to press the dough into a craggily wickenburgartclub.org mass. Fold the dough 2-3 times, and shape it into a disk. Wrap the dough in plastic and refrigerate for 1 hour, or overnight.*36 April 2023'