ArizonaRealCountry.com 27 March 2018 Cabbage and spinach salad INGREDIENTS 1 sm. head green cabbage, shredded 2 oz. Greek olives 1 sm. red onion, thinly sliced 2 oz. spinach, stemmed and torn into pieces DIRECTIONS Mix cabbage, olives and onion in a bowl. Add Thyme dressing (recipe below) and toss. Just before serving, add spinach and toss. thyme dressing INGREDIENTS 1/4 c. olive oil 2 t. minced fresh thyme or 1/2 t. dried, crumbled 2 T. fresh lemon juice Salt and freshly ground pepper 1 T. minced fresh parsley DIRECTIONS Mix olive oil, lemon juice, parsley and thyme in blender or processor until slightly thickened. Season dressing with salt and pepper. potato casserole INGREDIENTS 2 lb. hash browns, frozen 8 oz. sour cream 1 c. milk 1 t. salt and 1/4 t. pepper 1 stick oleo (1/4 lb.) 2 c. grated Velveeta cheese 1/4 c. onion DIRECTIONS Mix and bake in a 350° oven for at least 1 hour or bake in microwave on high for 20 minutes. A FUN ST. PATRICK’S DAY DRINK RECIPE COURTESY OF MIXTHATDRINK.COM: shamrock juice INGREDIENTS 1/2 ounces gin 1/2 ounces white tequila 1/2 ounces light rum 1/2 ounces vodka 1 ounce Blue Curacao 4 ounces fresh squeezed orange juice DIRECTIONS Fill a hurricane or parfait glass with ice. Pour in the liquors and top off with the orange juice. Garnish with an orange wheel and cherries. Breaking Free Christian Counseling Kari Froelicher, MA, LPC Licensed Professional Counselor 315 Apache Street Wickenburg, AZ 85390 928-232-9280 kari@godlycounseling.com godlycounseling.com A COWBOY BREAKFAST AND LUNCH CAFE OPEN 6:30 AM - 2:30 PM EVERYDAY Y’ALL COME HUNGRY NOW! PEORIA- 9780 W NORTHERN AVE. STE 1110, PEORIA, AZ 85345 (623) 236-8025 PRESCOTT- 106 W GURLEY ST, PRESCOTT, AZ 86301 (928) 445-8202 Buy one Lunch, Get One Reservations accepted, but not required www.lonespurcafe.com Expires 04/30/18 Code AZREAL Expires 04/30/18 Code AZREAL “We Specialize in Your Hay Needs” Mike Perez Jr. Vice President of Sales & Distribution 11926 W. Southern Ave. Tolleson, AZ 85353 P: (623) 936-4339 C: (602) 684-4451 F: (623) 936-7360 mike@wesellhay.com www.wesellhay.com