b'ICING Preparation:Ingredients: Blend together all ingredients except pecans1 1/2 boxes powdered sugar until smooth and creamy. 12 oz. cream cheese 1 1/2 cups chopped pecans Mix in pecans. 1 1/2 sticks margarine 1 teaspoon vanillaLASAGNA RECIPEIngredients: 1 1/2 lb. ground beef 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon basil 1/2 teaspoon oregano 1 clove garlic 1 small onion, chopped 4 8-oz. cans tomato sauce 4 tablespoons sugar 1/2 cup water 12 oz. box of lasagna noodles 1 cup grated Parmesan cheese 2 cups cottage cheese 8 slices mozzarella cheesePreparation: Sprinkle beef with first six ingredients. Brown in frying pan with onion.Drain grease drippings. Add tomato sauce, sugar and water. Bring to a boil.Cook uncovered on low heat until thick. Cook noodles as directed on box.Double H Hat Company In two pans, alternate layers of noodles,specializes in custom handmade parmesan and cottage cheeses, and beeffelted fur hats in various styles mixture. Bake at 350 degrees for 20 minutes.including western, gentlemen Place slices of mozzarella cheese on top ofand ladies hats. The shop is lasagna during last 5 minutes of baking time. located in under the longhorn BARBECUE SAUCE RECIPE We will custom build a hat toin Wickenburg. Jimmy the hat fit your unique style. Variousman (our Master Hatter) also Ingredients: Preparation: offers hat cleaning, blocking and3 cups white vinegar Boil 15 to 20 minutes. styles include hats for thetotal renovation.2 cups ketchup Red Hat Society, western,1/2 cup sugar Use with chicken or pork chops. gentlemens and ladiesDash of salt hats. We offer a variety of1/2 lemon embellishments, including1/2 onion custom inlays, for a unique hat2 tablespoons Worcestershire sauce custom designed for you. Red and black pepper to taste ANGEL BISCUITS RECIPEIngredients: 5 cups plain flour 1 teaspoon soda 3 teaspoons baking powder 2 tablespoons sugar 1 teaspoon salt 3/4 cup Crisco 2 cups buttermilk 1 package dry yeast 2 tablespoons warm waterPreparation: Combine flour, soda, baking powder, sugar and salt.Cut Crisco into dry mixture.Gradually add buttermilk.In separate bowl, dissolve yeast in warm water. Add yeast mixture to the rest ofthe ingredients.Flour hands to handle dough. Roll out on floured board. Cut with biscuit cutters.Bake at 400 degrees for 12 to 15 minutes.(Dough can be covered and kept in refrigeratorfor a week.)ArizonaRealCountry.com May 2022 41'