b"Preparation:To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth. In a large skillet over medium heat, warm the oil until its hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it. Once its ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, and then slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it. Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary.To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring. Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking. If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until youre happy with their texture. Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates; add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).Notes: This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. ROASTED PARMESAN BROCCOLI WITH SUN-DRIED TOMATOES, GARLIC AND CHILIESVikalinka.comIngredients: 1 head broccoli 2 tablespoons olive oil divided 3 cloves garlic sliced 3 tablespoons sun-dried tomatoes finely chopped 1/2 teaspoon chili flakes Salt 2 tablespoons freshly grated parmesan cheese dividedPreparation:Preheat the oven to 200C/400F. Break up the head of broccoli into bite-sized florets, toss them with 1 tablespoon of olive oil and a pinch of salt, arrange on a baking sheet in a single layer and roast in the preheated oven for 10 minutes. Meanwhile, heat a tablespoon of olive oil in a pan, (use the olive oil the sun-dried tomatoes were packed in for extra flavor), add sliced garlic, finely chopped sun-dried tomatoes and chili flakes and cook for 2 minutes on very low heat. After 10 minutes take the broccoli florets out and flip them on the other side, sprinkle with grated parmesan and roast for 5 minutes longer. Combine parmesan roasted broccoli with sun-dried tomatoes, garlic and chilies in a serving bowl.Serve immediately with the remaining parmesan.STRAWBERRY-RHUBARB ICEBOX CAKEEatingWell.com Ingredients: 4 cups diced rhubarb (about 1 pound) 1/3 cup granulated sugar 1/4 cup water 1 envelope gelatin 1 teaspoon vanilla extract Wrangler, Roper, Stetson, and More 1 1/3 cups heavy cream 1 5-ounce package thin ginger cookies, such as Anna's Swedish Thins WE ALSO CARRY3 cups thinly sliced strawberriesPreparation: Pendleton Blankets and Vogt SilverPlace a medium metal mixing bowl in the freezer. Combine rhubarb and sugar in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the rhubarb breaks down, about 10 minutes. Remove from heat. Pour water into a small bowl623-396-5678 and sprinkle gelatin over it. Set aside for 5 minutes, and then stir the gelatin mixture into the hot rhubarb. Stir in vanilla. Remove the bowl from the freezer and pour in the rhubarb mixture. Stir well, then chill in the freezer until room temperature or slightly cold, about 15 minutes. 70 E. Apache StreetBeat cream in a large bowl with an electric mixer until medium peaks form. Fold the rhubarb compote into the whipped cream in batches. Historic DowntownArrange 1/3 of the cookies in a single layer in the bottom of a 7-by-11-inch baking dish. Spoon on 1/2 of the cream mixture and top with 1/2 of the strawberries. Arrange anotherWickenburg, AZ 853901/3 of the cookies on top, then spoon the remaining cream mixture on top and top with the remaining strawberries. Arrange the remaining cookies on top. Cover and refrigerate for at least 8 hours and up to 2 days.ArizonaRealCountry.com May 2023 37"