b'CHARLESTON CHEESE DIPIngredients: 1/2 cup mayonnaise 1 (8 oz.) package cream cheese, softened 1 cup sharp Cheddar cheese, grated 1/2 cup Monterey Jack cheese, grated 2 green onions, finely chopped 1/4 teaspoon cayenne pepper 8 butter crackers, such as Ritz, crushed 8 slices bacon, cooked and crumbledCrackers, for servingDirections:Preheat oven to 350F.In a medium bowl, mix the mayonnaise, cream cheese, Cheddar and Monterey Jack cheeses, green onions, and cayenne pepper. Spread mixture into a shallow baking dish and top with crushed crackers. Bake until heated through, about 15 minutes. Top with cooked bacon and serve with crackers. Enjoy!BAKED BEAN CASSEROLEIngredients: Tom and Sherry are1 1/2 lbs. lean ground beef committed to quality1 small onion, finely chopped food and excellent1 bell pepper, cored, seeded, and finely chopped service at Anitas Cocina.2 (16 oz. each) can of pork and beans They are hands-on, as1/2 cup barbecue sauce reflected in the success of1/2 cup ketchup Anitas. Anitas is easily2 tablespoons spicy brown mustard Wickenburgs most popular2 tablespoons Worcestershire sauce restaurant, as well as a1 tablespoon soy sauce must-stop for travelers. 4 tablespoons brown sugar 6 to 8 slices bacon, cooked and choppedDirections:Preheat the oven to 350F and grease a 9x13-inch baking dish with nonstick spray. In a large saucepan, brown the ground beef with the onions and bell pepper until no longer pink. Add pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce, and brown sugar. Bring to a simmer and let cook for 5 minutes. Transfer mixture to a prepared baking dish and sprinkle bacon over the top. Cover dish with aluminum foil and bake for 45 minutes. Remove foil and let bake 10 minutes more. Let stand 10 minutes before serving. CHICKEN ORZO SOUPIngredients: 1 medium carrot, chopped Presents1 celery stalk, chopped The Best Deals, Just in Time for Christmas! 1/2 medium onion, chopped $100 or Less SALE 1 quart of chicken stock 1/3 cup orzo Salt and freshly ground black pepper 188 South Tegner StreetWickenburg, AZ 12 ounces boneless, skinless chicken breasts (about 2 split breasts), Located at the Corner of South Tegner and Cochise Street cut into 1/2-inch pieces ONE DAY ONLY! 1/2 cup frozen peas, thawed 4 cups loosely packed baby spinach Saturday, December 4th9am4pm 2.5 tablespoons freshly squeezed lemon juice Gallery Hours: Tuesday, Thursday1.5 teaspoon finely grated lemon zest & Saturday9am2pmDirections: Acrylic PaintingsSweat the carrots, celery, and onions first before adding chicken stock and two cupsBooksCardsof water in a large pot. Bring to a boil over medium-high heat. Add the orzo andCeramicsCharcoal1/2 teaspoon salt, reduce the heat to a simmer, and cook until the vegetables andMixed Mediaorzo are tender. This may take about 10 minutes. MosaicsOil PaintingsToss the chicken with 1/2 teaspoon salt and a few grinds of pepper in a bowl.PastelsPhotographyThen, add to the soup along with the peas. Simmer until the chicken is cookedStained Glassthoroughly, which will take 3 to 4 minutes. Add the spinach and cook, stirringTextilesWatercolorsgently, until just wilted.Wood CarvingTake the pot off the heat. Stir in the lemon juice and zest. Season with salt and pepper to adjust the taste. wickenburgartclub.org928-684-0483ArizonaRealCountry.com December 2021 39'