b"POCKETKNIFE COLESLAW It's an old family recipe that has been passed down for generations in Zac's family and was made by his father on deer hunting trips.Time: 45 minutes. Serves 12.Ingredients: 1 head cabbage (about 3 pounds), cored 1 large green bell pepper, cored and seeded 2 tomatoes 6 to 8 scallions, green parts only, sliced 1/4-inch thick 2 cups mayonnaise (preferably Dukes) 2 Tbsp. hot horseradish 2 Tbsp. yellow mustard 1 Tbsp. sugar 1/3 cup white vinegar 1/2 tsp. cayenne 1/2 tsp. pepper 1 tsp. kosher saltDirections:Cut cabbage, pepper, and tomatoes into 1/4-inch dice. Reserve a small handful of tomatoes and put the rest of diced vegetables and scallions in a large bowl. Combine mayonnaise, horseradish, mustard, sugar, vinegar, cayenne, pepper, and salt. Just before serving, add half the dressing to vegetables and toss. Add more dressing to taste, if desired, and toss again. Garnish with reserved tomatoes.ZAC BROWNS HEAVENLY CREAMED CORNTime: 45 minutes. Serves 6.Ingredients: 8 to 10 ears corn, husked, or 1 lb. frozen corn kernels Double H Hat Company1 cup heavy cream specializes in custom handmade1 tsp. turbinado sugar (optional) felted fur hats in various stylesPinch of freshly grated or ground nutmeg including western, gentlemenKosher salt and ladies hats. The shop is4 tbsp. butter located in under the longhorn2 tsp. flour We will custom build a hat toin Wickenburg. Jimmy the hat1/3 cup Parmesan fit your unique style. Variousman (our Master Hatter) also Directions: styles include hats for theoffers hat cleaning, blocking and Preheat the oven to 300. Cut the kernels Red Hat Society, western,total renovation. from the ears of corn; place in a large saucepan. gentlemens and ladies Use a spoon to scrape any remaining bits, pulp, hats. We offer a variety of and juices from the ears into the saucepan. Add the cream. Bring to a boil. Reduce heatembellishments, including to medium. Simmer until the corn is crisp-tender, about 5 minutes. Stir in the sugar, ifcustom inlays, for a unique hat using, and nutmeg; season with kosher salt and pepper. custom designed for you.In a small skillet, melt the butter over medium heat. Add the flour. Whisk until smooth, about 2 minutes; add to the corn. Cook, stirring often until slightly thickened, about 3 minutes. Stir in the Parmesan. Transfer to a 1 1/2-qt. baking dish. Cover and bake until bubbly, about 25 minutes.ZAC BROWN'S CHOCOLATEPEANUT BUTTER BISCUIT PUDDINGTime: 1 hr. 30 minutes. Serves 16.Ingredients 8 large day-old biscuits 1 cup heavy whipping cream 1 cup of half and half 3 cup white sugar (reserve1 cup to sprinkle on top before cooking) 2 cup semi-sweet chocolate chips 2 eggs 4 Tbsp. melted butter 1 cup peanut butterFor Rum Sauce: 12 oz. condensed milk 4 oz. spiced rum 1/2 Tbsp. cinnamon 1/2 tsp. ground clovesDirections:Crumble biscuits in a large mixing bowl. Add whipping cream, half and half, sugar, chocolate chips, eggs, butter, and peanut butter. Mix well. Place in a 9-inch-by-13-inch baking dish and top with remaining sugar. Bake at 400F covered for 1 hour, then bake uncovered for 20 minutes to brown the top. While pudding is baking, prepare rum sauce by mixing condensed milk, rum, cinnamon, cloves and then warming it up. Top pudding with rum sauce.ArizonaRealCountry.com January 2022 39"