Tribute Opportunity in Volume II of Tastes & Treasures Cookbook

The award winning Tastes & Treasures cookbook was first published by the Historical League in 2006 and has been a wonderful success for the organization.  We are proud to announce that the second volume of recipes will be published in 2017. All proceeds will once again go towards the League's mission to support the Arizona Historical Society and the AZ Heritage Center at Papago Park in Tempe, Arizona (formerly the Arizona Historical Society Museum). We invite you to join us so we may recognize your support for the next 10 years.


OPPORTUNITY TO INCLUDE A TRIBUTE PAGE WITH A CHERISHED LEGACY RECIPE - $500
Picture someone special in your life that showed you they loved you, in all kinds of ways, but one important way was through cooking. Whether it's a grandparent who always served your favorite dish the first night of a visit, a dear friend who taught you how to make the cookies you still love, or a relative you honor when you prepare a treasured holiday dish, a Tribute Page in TASTES & TREASURES, VOLUME II is a wonderful way to celebrate that person you love - as well as introducing the person to a larger audience. Several people can get together to form a group to create a Tribute Page in honor of a special someone. The cost of a Tribute Page in the Cherished Legacy Recipe chapter of the cookbook is $500.


To submit, please include the following:
* One recipe (to be tested and approved by the Cookbook Committee) as a tribute to an individual or organization
* A short write-up of the connection between the recipe and the person or organization being honored
* A photo of the recipe originator (will be printed in sepia tone)


CONTACT INFORMATION:
Date Submitted:_________________________
Contact Name:________________________________________________________________
Group/CompanyOrganization:____________________________________________________


Mailing Address:_______________________________________________________________
City/State/Zip:_________________________________________________________________
Phone:(office)__________________________(cell)___________________________________


E-mail:___________________________________________________________________

____

PAYMENT OPTIONS:

Check payable to Historical League enclosed



Credit card payment:     Visa                    MasterCard                 AMEX


Credit card #________________________________________________________________


Billing address if different from above:___________________________________________
City/Zip:___________________________________________________________________

Please mail this form and payment to:

Tastes & Treasures Volume II Tribute Page * 1300 N. College Avenue * Tempe, Arizona 85281

Application form available soon at www.HistoricalLeague.org (go to MISSION page or STORE)

Here’s just one example of how it might go:
Tribute Page to Sedona Schnebly in Cherished Legacy Recipes
Sponsored by Lisa Schnebly-Heidinger

My great-grandmother, Sedona Schnebly, was famous for her cooking: one early visitor wrote of a Thanksgiving dinner that included turkey, beef, duck and pork, as well as a squash hollowed out and used to serve cooked cabbage.  She was a practical cook who rarely measured, but she wrote down her quick and simple apple pie dessert that her family loved.  (This photo shows her with her husband T.C. and my grandpa Ellsworth, in Sedona in about 1904.)

Sedona’s Apple Pie Dessert
Ingredients:
1 egg, beaten
½ cup brown sugar
1 tsp baking powder
1 cup white sugar
½ cup flour
2 cups tart apples, diced
½ cup chopped nuts

Directions:

Mix all ingredients well.  Put in a buttered pie pan and bake at 350 degrees for 35 minutes.  Serve with cream or homemade vanilla ice cream.

Museum's Library and Archives: Amazing History of St Mary's Food Bank

Linda Corderman (L) and Cathy Shumard (R) work with Linda Whitaker
at AZ Heritage Center's library.

Talk about a wealth of information, stop in to visit Linda Whitaker at AZ Heritage Center at Papago Park if you have questions about Arizona history. The cookbook committee wanted background on St. Mary's Food Bank founder John van Hangel. Apparently, the food bank had donated all John's personal notes, documents, letters and ledgers along with historic photographs. Little did he realize how valuable they were when he began the food bank 50 years ago.

“The poor we shall always have with us, but why the hungry?”
– John van Hengel, founder, St. Mary’s Food Bank Alliance

John van Hangel working the phone 1967

Cookbook storage at Museum

New cookbook storage at the museum is perfect although somewhat chilly if the freezer door is open nearby.
Interesting that the walk-in freezer stores old film that needs to be kept cold. Archivist Linda Whitaker explained why this freezer is so important using words like storage of "explosive vulnerable film" and "vintage movie film negatives" and "nitrate negatives." After Linda's explanation and looking up nitrate negatives on Wikipedia, the freezer makes a lot of sense!
Thanks to Linda for creating this space for Tastes & Treasures, A Storytelling Cookbook of Historic Arizona.

Ruth McLeod felt the chilling effects of the walk-in freezer.

Governor and Historymaker Rose Mofford 1922-2016

Arizona and the Historical League lost a dear friend yesterday. Named as a Historymaker in 1999 by the Historical League, Rose Mofford, Arizona's first female governor, died at 94. Her biography and more photos are at www.HistoricalLeague.org/Historymakers

Her official Historymaker portrait

Rose Mofford, Arizona's first female governor and a shepherd for the state during a period of political turbulence, died Thursday, a former spokeswoman said. She was 94.
Mofford was injured in a fall and went to a hospice facility last month where she died, former spokeswoman and longtime friend Athie Hardt said.
Mofford, a Democrat known for her signature beehive hairdo, served as governor from 1988 to 1991. She was the elected secretary of state when she took over for Republican Gov. Evan Mecham, who was impeached and removed from office by the GOP-led Legislature. Arizona does not have a lieutenant governor.

Gov Mofford and Polly Rosenbaum called themselves
Two Girls from Globe, AZ

Mofford did not run for her own term in 1990. She was succeeded by Republican Fife Symington, who resigned amid a real estate scandal in 1997. His fraud conviction was later overturned.
Mofford was a Democrat in a traditionally Republican state who was revered by members of both parties. Her death prompted an outpouring from Democrats and Republicans alike.

Greeting the Pope

"Rising through the ranks of state government to our state's top office, she shattered a once-thought unbreakable glass ceiling and served as an unparalleled role model to many," said GOP Gov. Doug Ducey, who ordered flags be lowered to half-staff in her honor.
She was the first of four female governors to lead the conservative state over the next two decades, including Republican Jane Hull, Democrat Janet Napolitano and Republican Jan Brewer.

Reflecting on her days as a 17 year old playing first base for the
Canteloupe Queens in NYC Madison Square Garden

"During challenging times for our state, Governor Mofford was the steady hand that led us through and held us together," Ducey said.
Former Arizona Attorney General Grant Woods said Mofford "stepped up when she needed to step up."
"I don't think she ever really necessarily wanted the spotlight or wanted to certainly be governor, but she believed in public service and she believed strongly in the state, especially the rural areas of the state," Woods said.
He said Mofford had a "very plain-spoken, blunt  style."
Phoenix Mayor Greg Stanton, a Democrat, called Mofford an "Arizona original, a gifted and groundbreaking leader" who provided the state with calming leadership.
By Paul Davenport, Associated Press
By Terry Tang, Associated Press

History of AZ Heritage Center Musuem

Linda Whitaker shows us some of the hundreds of
boxes of records she went through this summer.

The first meeting of the year with President Anne Lupica included a wonderful talk by museum archivist Linda Whitaker. Linda values the League and all it does, impressing on us the need for keeping accurate records as well as taking oral histories of our members to provide the emotional side of the story.

President Anne Lupica and Linda Whitaker hand out some printed history of the museum.

Susie Brinegar (L) and Renee Donnelly (R) greet Linda after her talk.

Original AHS Museum was the Ellis Shakelford house on Central Ave.

Wigwam Resort to be in new cookbook

Cathy Shumard and Ruth McLeod enjoy the historic artwork.

In 1918, The Wigwam began as the Organization House as lodging for ranch suppliers. These guests suggested that it would be a great place to spend a winter vacation, as did Goodyear executives who sometimes brought their families when visiting the farm. On Thanksgiving Day, 1929, The Wigwam officially opened its doors as a guest ranch with enough rooms for 24 guests. The first nine-hole golf course was built in 1930, expanding to 18 holes in 1941. Although this resort and hotel in Litchfield Park has steadily grown over the past 85 years, a portion of the original structure, The Organization House, remains as the cornerstone of The Wigwam’s authenticity and southwestern charm.

We are pleased that they will be a part of the new cookbook, Tastes & Treasures, A Storytelling Cookbook of Historic Arizona Volume II.

Flavorful Fish Tacos for lunch!

Cookbook Committee Chairs Ruth McLeod, Cathy Shumard and
Linda Corderman meet with Wigwam chefs about our new cookbook.

Ruth McLeod and Linda Corderman at The Wigwam.

Tasty Tuscan soup for lunch.

Fresh Summer Chop Salad

Nothing like a refreshing Summer Chop Salad.

Ingredients:

1 (15 oz.) can chickpeas, drained & rinsed

1/4 red onion, slivered

1 yellow bell pepper, seeded & chopped

1 orange bell pepper, seeded & chopped

1 green bell pepper, seeded & chopped

2 cups grape tomatoes, sliced

2-4 small English cucumbers, chopped

4 stalks celery, sliced

1/3 cup Kalamata olives,
sliced
4 oz. feta cheese, cubed


Dressing Ingredients:

1/4 cup extra virgin olive oil

juice of 2 fresh lemons

2 cloves garlic, minced

2 tbsp. fresh parsley leaves, chopped

sea salt & pepper to taste


Directions:
Whisk together the dressing ingredients.

Toss all salad ingredients in a large bowl with the dressing and serve.


Thanks to Rachel
 CleanFoodCrush.com/chop-chop