ArizonaRealCountry.com 27 May 2018 antipasto INGREDIENTS 1/2 c. olive oil 4 hard cooked eggs, sliced 1/3 c. wine vinegar Slices of Provolone, Scamorze, 2 T. water Mozzarella or Gorgonzola cheese 1 clove garlic, cut in half Slices of Italian salami 1/4 t. seasoned salt 12 pimento stuffed olives Dash freshly ground pepper 12 ripe olives 2 pkg. (9 oz.) frozen 5 pimento strips artichoke hearts, halved Anchovy fillets 1 med. head lettuce 1 T. chopped chives 1 head bibb lettuce DIRECTIONS Combine oil, vinegar, water, garlic and seasonings in small jar. Cover; shake well. Chill. Cook artichokes according to package directions; cool and drain. Remove garlic from dressing. Pour over artichokes; chill 2 hours. Line a larger platter with large leaves of head lettuce. Break inner leaves and bibb lettuce into bite-sized pieces and place in center of platter. Add chilled artichokes, reserving marinade. Pour marinade over lettuce. Arrange eggs, cheeses, salami and olives around artichokes. Garnish with pimento and anchovy fillets. Sprinkle chives over all. german potato salad INGREDIENTS 2 1/2 lb. red potatoes, cooked, 1/2 lb. smoked bacon, finely chopped peeled and sliced 1/2” thick 1 T. flour 2 celery stalks, finely chopped 1 c. cold water 1/2 med. onion, finely grated 1/4 c. cider vinegar 1 t. finely chopped pimento 3 T. sugar 1 t. celery seed 1 t. salt 1 t. coarsely ground pepper DIRECTIONS Combine sliced potatoes, celery, onion, pimento, celery seed and peppers in bowl. Cook bacon in heavy medium skillet over med-hi heat until crisp. Drain, reserving 1/4 c. drippings. Add bacon to salad. Heat reserved drippings in heavy saucepan over low heat. Stir in flour until smooth. Stir in water. Continue stirring until mixture is hot and glossy. Add vinegar, sugar and salt. Increase heat to high and bring to boil. Cook 3 minutes. Pour over salad and toss well. Serve immediately. Barbequed ribs INGREDIENTS 3-4 lbs. ribs 3/4 c. catsup 2 onions, chopped 3/4 c. water (more if needed) 2 T. vinegar 1 t. paprika 2 T. worcestershire sauce 1/2 t. black pepper 1 t. salt 1 t. chili powder 1/2 t. red pepper DIRECTIONS Sprinkle ribs with salt. Brown ribs. Mix remaining ingredients to make sauce. Pour sauce over browned ribs and cook until tender on top of stove at low heat. May use pork chops or ribs. 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 06/30/18 Code AZREAL Expires 06/30/18 Code AZREAL