b'a bite of countryMoms RealCountry RecipesThe following day, remove the foil cover and place in a 325-degree oven for 45 minutesor until firm and just slightly browned.For the topping, melt the butter in a saucepan; add the onion and saute until it is slightly transparent. Add the mushroom soup and cream and stir well. Continue to cook over low heat for 5 minutes or until warmed through. Add the chopped eggs and the parsley; cookfor 3 minutes longer. Stir from time to time to prevent sticking.Using a broad spatula, remove each sandwich from the baking dish to individual serving dishes. Top each baked sandwich with generous spoonfuls of the sauce. Serve piping hot.Yield: Serves 6Swiss EnchiladasTom and Sherry are One of Dotties Cookbook Favorites!committed to quality INGREDIENTS food and excellent 1 onion1 clove of garlic service at Anitas Cocina. Tomato puree1 can of green chilies They are hands-on, as Cooked chicken1 dozen tortillas reflected in the success of Cooking oilSaltAnitas. Anitas is easily 6 chicken bouillon cubes3 c. cream Wickenburgs most popular Grated Jack or Swiss cheese Optional garnish: Avocado, hard-boiled eggs, radishes, ripe green olives restaurant, as well as a must-stop for travelers.DIRECTIONSSaute 1 chopped onion until soft in 2 T. of oil. Add 1 crushed garlic clove, 2 c. tomato puree, 2 chopped canned green chilies, and 2 c. cooked, chopped chicken. Season with salt and simmer for 10 minutes. Fry 1 dozen tortillas in about 1" of hot oil. Do not let them crisp as they are to be rolled. Dissolve 6 chicken bouillon cubes in 3 oz. of hot cream. Dip each tortilla in this, cover generously with chicken filling and roll up. Arrange rolls in baking dish and pour remaining cream mixture over them. Top with 1/2 lb. grated Jack or Swiss cheese. Bake in 350 oven for 30 minutes. Garnish with avocado slices, hard-boiled eggs, radishes, or ripe green olives. red velvet berry cobblerA Perfect Treat For Your Labor Day Celebrations!Recipe and photo courtesy of southernliving.com INGREDIENTS1 tablespoon cornstarch1 1/4 cups sugar, divided6 cups assorted fresh berries (We used 2 cups each blackberries, raspberries, and blueberries) 2021 Holiday Market1/2 cup butter, softened2 large eggs 2 tablespoons red liquid food coloring Saturday, November 6th9am4pm1 teaspoon vanilla extract1 1/4 cups all-purpose flourJoin the Wickenburg Art Club and 40+ vendors 1 1/2 tablespoons unsweetened cocoa1/4 teaspoon salt for a unique shopping experience with 1/2 cup buttermilk1 1/2 teaspoons white vinegar one-of-a-kind handmade gifts!1/2 teaspoon baking sodaDIRECTIONS Location: Preheat oven to 350. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Wickenburg Community Center160 N. Valentine StreetWickenburg, AZ 85390Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.For General Information, Call 928-684-0483Stir in red food coloring and vanilla until blended.Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cupCALLING ALL ARTISTS!liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed untilINDOOR AND OUTDOOR blended after each addition. Spoon batter over berry mixture. VENDOR SPACES AVAILABLEBake at 350 for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.For Application, Email: media@wickenburgartclub.orgArizonaRealCountry.com September 2021 39'