ArizonaRealCountry.com 27 June 2017 STRAITTOVEGAS.COM GEORGESTRAIT.COM July 28 & 29 ON SALE NOW Presents 2016 After School Horsemanship Programs www.RobinsonRanch.org or call 602-268-4972 Robinson Ranch • 1231 E. Ardmore Road, Phx., AZ 85042 • 602-268-4972 • www.robinsonranch.org **Sponsorships available** Beginners Learn the fundamentals of riding And graduate through 10 levels!!!! After a hard day at school or work, students and adult need the calming affect of horses in their lives. Let Robinson Ranch be THAT calm! Join our After School Saddle Club Program. Riders begin in Level One, Foundations of Horsemanship, and have the opportunity to graduate through 10 levels of riding. Each class level, above Foundations, has a “classroom” learning component as well as a mounted component each week! During Foundations of Horsemanship, riders will have a hands-on experience with horses to learn AND practice the proper way to groom and handle the horse. They also learn horse behavior, colors & markings, horse points, grooming tools & how to use them and more. Riders will physically ride Day 5 but will be hands on with the horse each day. During Horsemanship Level one, riders will engage AND ride the horse EACH week they attend class. They now have the opportunity to apply the tools and skills they learned from their hands-on experience in Foundations of Horsemanship! They will engage classroom time, grooming, leading, saddling and honing riding skills mounted. Register Online Today WHAT TO EXPECT IN OUR FIRST LEVELS OF RIDING… our man's casserole For Brunch or Breakfast INGREDIENTS 12 slices bread 1 can Spam or similar meat 1 c. cubed cheese 3 eggs, beaten 3 c. milk 1/4 t. salt 1 t. dry mustard DIRECTIONS Butter 6 slices bread, place in flat pan, buttered side up. Cube meat and scatter over bread. Also, scatter cheese. Place remaining bread on top buttered side up. Combine eggs, milk, salt and mustard. Pour over bread. This can be made ahead and refrigerated overnight or several hours. Bake at 350° for 30-35 minutes. Test with knife for doneness. Also, a good Sunday night supper. southern-style pecan pie INGREDIENTS Pastry: 1 1/2 c. flour 2 T. sugar 6 T. unsalted butter, chilled and cut into bits 1/4 t. salt 2 T. vegetable shortening 2-3 T. ice water Filling: 3 eggs 1 c. dark corn syrup 1 c. sugar 1 t. vanilla 4 T. butter, melted and slightly cooled 1 T. dark rum 6 oz. (1 1/2 c.) pecan halves DIRECTIONS Prepare the pastry: Blend the flour, sugar, salt, butter and vegetable shortening in food processor briefly with on-off movements until the mixture resembles coarse meal. With the motor still running, gradually add the ice water until the dough gathers into a soft ball. To prepare by hand: Sift the flour, sugar and salt into a bowl and cut in the butter and shortening with two knives or a pastry blender until the mixture resembles coarse meal. Blend in just enough ice water to make stiff but workable dough. Place the dough on waxed and flatten it to a 6” round. Wrap in the waxed paper and chill for 1 hour. Place a baking sheet in the center of the oven and preheat the oven to 350°. Lightly butter a 9” pie plate. On a lightly floured surface with a floured rolling pin, roll the pastry into a 12” round. Without stretching it, carefully fit the pastry, leaving a 1/2” excess all around. Fold the excess under and crimp the edge decoratively; set aside. Prepare the filling and complete pie: In a large bowl, lightly beat the eggs. Stir in the corn syrup, sugar, vanilla, butter and rum. Evenly arrange the pecans, flat sides down, over the bottom of the pie shell and pour the filling over them. Place the pie on the heated baking sheet in the oven and bake for 1 hour, or until the filling is set and the center puffed. Cool and serve.