Lifestyle

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Fresh Bing Cherry Upside-Down Cake Serves 8 Fruit Layer: 4 tablespoons unsalted butter 3/4 cup firmly packed light brown sugar 2 tablespoons pineapple juice 1/2 pound (about 2 cups) California Bing cherries, rinsed, pitted and halved 1/4 fresh pineapple, peeled, cored and cut into 1/2inch chunks (you will need 8-10) Cake: 1/2 cup (1 cube) unsalted butter, softened 3/4 cup sugar 2 eggs 2 teaspoons vanilla 1.5 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup whole milk Whipped cream topping (optional) Directions: Preheat oven to 350 F. Lightly butter or spray with non-stick spray, a 9-inch standard round cake pan.

13th Street and Gilchrist Avenue 575-746-6712 July 15-19 Monday Pork chops with scalloped potatoes, peas n carrots and strawberries/ peaches Tuesday Beef tacos, lettuce/tomatoes, spanish rice, pinto beans and mandarine oranges Wednesday Baked ham, sweet potatoes, squash w/ tomatose and pineapple upside down cake Thursday Chicken pot pie, broccoli salad, green beans w/ tomatoes and tropical fruit Friday Tuna salad sandwich, carrot raisin salad, pasta salad and cantaloupe 202 W. Chisum Ave.

Makes 8 servings Ingredients: 2 cups buttermilk 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 whole chicken, cut into pieces 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder 5 cups vegetable oil for frying 3. On waxed paper or in a shallow bowl, combine the bread crumbs, sesame seeds and Italian seasoning.

An account has been established at Western Bank under the account number 88806510 for Bullet and Meme Bean, who are both battling cancer. ------------ An account has been established at Western Bank under the account number 89075606 for Deacon Richard Rodriguez of Our Lady of Grace Catholic Church. Rodriguez was diagnosed with leukemia in December 2023 and is undergoing medical treatment not covered by insurance.

Serves 4 Ingredients: 1/3 cup light mayonnaise 3 tablespoons liquid honey 1 tablespoon fresh lemon juice 1/4 cup light mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1/3 cup dry bread crumbs 3 tablespoons sesame seeds 1 teaspoon dried Italian herb seasoning 1 pound skinless boneless chicken breasts cut into fingers, 2 inches long by 1/2-inch wide Directions: 1. Honey Dip: In a small bowl, stir together the 1/3 cup mayonnaise, honey and 1 tablespoon lemon juice until well combined.

202 W. Chisum Ave.

1 pound elbow macaroni 1/2 teaspoon kosher salt 1/8 teaspoon ground white pepper 1/2 cup chicken stock 3/4 cup heavy cream 1/2 tablespoon Worcestershire sauce 1/2 tablespoon hot sauce 1/2 tablespoon Creole mustard 1 1/4 cup Cheese Wiz¨ 8 ounces sharp cheddar cheese, shredded 1. Preheat the oven to 350 F.

13th Street and Gilchrist Avenue 575-746-6712 July 1-5 Monday Fidelos con carne, garden salad, mixed vegetables, flour tortilla, fruit salad Tuesday Green chile chicken enchiladas, pinto beans, crackers, orange jello with apricots Wednesday Green chile cheeseburger, lettuce, tomato and onion, green beans with tomatoes, tater tots, watermelon Thursday Closed for the Fourth of July holiday Friday Bean and cheese chalupa, lettuce and tomato, Spanish rice, calabacitas, strawberry shortcake 202 W. Chisum Ave.

Summertime is one of my favorite seasons. We have such an abundance of it here in the vast desert that a person better learn to enjoy it, honestly.

I’ve found the art of cooking to be much like the art of life itself: There are a lot of ups and downs, and you have to be tough to hang in there. Let’s face it: One of the most daunting tasks of adult life is deciding what to eat three times a day, every single day, forever.

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