Friday, January 20, 2017

Shamrock Dairy Farms Tour

President elect Nina Filippi with tour chair Judy Blackwell
 Thanks to tour organizer Judy Blackwell for setting up a very informative, educational and fun tour of Shamrock Dairy Farms. Over 50 attended the tour and lunch at Francisco Grande hotel. The pictures tell the story as we viewed over 20,000 cows on the farm.
Video explains the process of milking to arrival in
the store within 36 hours.

Facilities Manager Brock discusses dairy
farming with Clede Gorrell

Consuming 100 lbs of grain and 35 gallons of water/day
(that's a bathtub full), the cows have 30 lbs of waste/day.

Milking 200 cows at a time. Twice a day.
1000 cows milked per hour.

Bonnie Newhoff with Shamrock props

Joan Galloway feels the effect of milking machine.

Nancy Evans feels the gentle tug of the milking machine.

Tuesday, January 17, 2017

2017 Historymaker Gala and Recognition Program

It's exciting to see the 2017 Historymakers Gala and Recognition Program coming together. Invitations were mailed last week. The Historical League is proud to recognize such an outstanding group of honorees for the Historymakers Gala March 4, 2017. Their stories and artifacts will continue to be told at the Historymakers Lobby Exhibit at AZ Heritage Center at Papago Park after the Gala event.

Thursday, January 12, 2017

National History Day student researches wolves

The Historical League is glad to see their fundraising efforts put to good use. Using the library at AZ Heritage Center at Papago Park, this 6th grade student is the first researcher to use the Preserving Arizona’s Wolves (P.A.W.S.) Collection.  As part of the National History Day project, John Niemeyer is analyzing photos of wolves taken shortly before they were released into the wild.  His research led him to the Southwest Wildlife Conservation Center where he and his family just “adopted” a Mexican wolf.  John epitomizes this year’s NHD theme of “Taking a Stand.”
Watching wolf videos, wolf lectures and wolf news clips are essential primary sources for this NHD “Save the Wolf” project.

Sunday, January 8, 2017

Pork Roast with Honey, Lime and Cilantro

Crock Pot Honey Lime Pork Roast

Look for other delicious pork recipes in Tastes and Treasures cookbook.

2 pounds pork loin
2 tablespoons olive oil
1/2 cup honey
2 1/2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 lime, zested and juiced
2 tablespoons cornstarch
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish

Season pork loin generously with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Once oil is hot, sear pork loin until nicely charred and blackened.
Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice and zest, red pepper flakes and ground ginger in a small bowl, and whisk together.
Transfer pork loin to slow cooker, then pour marinade over the top. Cover slow cooker and cook on low for 6-8 hours (or on high for 3-4), or until pork is tender.
Once pork is cooked through, pour remaining marinade/juices into a small saucepan and place over medium-high heat.
Combine cornstarch with 3 tablespoons water in a small bowl and whisk to create a slurry.
Pour slurry into sauce mixture and bring to a boil.
Reduce heat and cook for 10-12 minutes, or until mixture starts to thicken.
Pour over pork, then serve hot, garnished with lime wedges and freshly chopped cilantro.

Thanks to for the recipe.

Wednesday, January 4, 2017

History of MLK Day in AZ by Dr. Warren Steward

The History of Martin Luther King Day in Arizona, a presentation by Historymaker Dr. Warren Stewart will be held at AZ Heritage Center at Papago Park on January 19 from 6:00 p.m. - 8:00 p.m.

Hear the challenging yet triumphant story of how the Arizonan African-American community came together in the 1980s to work towards recognition of the famous civil rights leader. Dr. Stewart served as the first General Chairperson for Arizonans for a Martin Luther King, Jr. State Holiday which contributed significantly to the legislative passage of Arizona’s Martin Luther King, Jr. holiday on September 21, 1989.
Dr. Stewart also organized and led Victory Together, Inc., a broad-based coalition that campaigned for a Martin Luther King, Jr./Civil Rights Day in Arizona which was won by a historic vote of the people in the general election on November 3, 1992. Join us for an interactive discussion and Q&A with Dr. Stewart about this historic achievement and how it relates to current issues.

Admission to the event is free. Does not include admission to museum. Donations welcome.

Thursday, December 29, 2016

White Pizza Wontons

Super simple idea for a Holiday party.

White Pizza made with Wontons
12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
3/4 cup light/low-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 cup chopped brown mushrooms
2 cups chopped spinach leaves
6 cherry tomatoes, halved
2 tbsp. chopped fresh basil

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 6 minutes.

Meanwhile, in a small bowl, combine ricotta cheese, mozzarella cheese, and seasonings. Mix well.

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until mostly softened, about 3 minutes. Add spinach and cheese mixture. Cook and stir until mushrooms are soft, spinach has wilted, and cheese is hot, about 1 minute.

Evenly distribute mixture among the wonton cups. Top each cup with a tomato half, and sprinkle with basil.

Thanks to Hungry Girl for the recipe.

Saturday, December 24, 2016

Apple-Cranberry Wild Rice Pilaf

Yummy idea for Christmas dinner.

1 1/2 cups low-sodium chicken broth
1 1/2 cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 cup wild rice blend, rinsed and drained
1/2 large onion, diced
1 Fuji or honeycrisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted

Garnish (optional)
fresh thyme
fresh parsley


Bring broth, apple juice, Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low. Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.