Tastes & Treasures

Make-ahead quiche

2012-02-03T05:43:00.000-07:00

Good Morning Quiche

A delicious quiche for company and you can prepare it ahead. Also try Rancho de La Osa's Southwestern Bacon and Cheese Strata, page 118 Tastes & Treasures cookbook, for another make-ahead breakfast recipe.

Ingredients:
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
6 slices center-cut bacon or ham
2 cups chopped broccoli
2 cups sliced mushrooms
1 cup chopped onion (about 1 onion)
1 cup chopped red bell pepper (about 1 pepper)
2 1/2 cups fat-free liquid egg substitute
1/2 cup light plain soymilk
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded reduced-fat cheddar cheese

Directions:
Preheat oven to 350 degrees.

Spray the bottom and sides of a deep 9" X 13" baking pan with nonstick spray. Place dough sheet along the bottom. Firmly press dough into the bottom and corners of the pan. Pierce dough several times with a fork.

Bake until dough just begins to puff up, about 5 minutes. Remove pan from oven and set aside to cool. Leave oven on.

If using bacon, fry in large skillet and drain.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add broccoli and 1/4 cup water. Cover and cook until broccoli becomes bright green, about 2 minutes. Uncover and cook until water evaporates, 1 - 2 minutes. Add mushrooms, onion, and bell pepper. Cook and stir until softened, about 8 minutes. Remove from heat, blot away excess moisture, and set aside.

In a large bowl, combine egg substitute, soymilk, and cheese wedges, breaking cheese wedges into pieces. Add garlic powder, salt, and black pepper. Whisk until mostly smooth. Chop bacon or ham and add to the bowl. Add cooked veggies and stir well.

Evenly pour contents of the bowl over the dough in the pan. Sprinkle with shredded cheese. Bake until egg mixture is cooked through, about 40 minutes.

MAKES 8 SERVINGS

Creamy Pumpkin Faux Risotto

2012-02-01T05:54:00.001-07:00

Creamy Pumpkin Faux-sotto

This recipe is a wonderful blend of veggies and cheesy risotto tastes. Yummm.

Ingredients:

2 cups finely chopped cauliflower
1 1/2 cups fat-free chicken broth
1 cup diced onion
1 cup thinly sliced mushrooms
1 cup canned pure pumpkin
3/4 cup uncooked brown rice
1/2 cup light plain soymilk
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 wedges The Laughing Cow Light Creamy Swiss cheese
4 tsp. reduced-fat Parmesan-style grated topping

Directions:
In a nonstick pot on the stove, combine all ingredients except cheese wedges and Parm-style topping. Stir until well mixed. Bring to a boil.

Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add cheese wedges and Parm-style topping, and stir until evenly distributed.

If you like, season to taste with additional salt and pepper. Enjoy!

MAKES 4 SERVINGS

PER SERVING (1/4th of recipe, about 1 1/4 cups): 222 calories, 2.75g fat, 464mg sodium, 41.5g carbs, 5.25g fiber, 6g sugars, 8g protein

Megan Gately moving forward with education at AHS

2012-01-29T05:35:00.000-07:00

Megan Gately, Education Program Co-ordinator at AHS, is full of ideas and energy. With the rapidly approaching Centennial celebration, she has even more activities. She has helped the Historical League many times, most recently helping me fill out forms to be a official vendor for Mesa Public Schools. We are looking forward to having them see our Centennial Legacy Project book, Arizona Recollections and Reflections, An Arizona Historymakers Centennial Commemoration.

Megan is now getting much needed support staff with Nancy York, Megan's new intern from ASU and Nikole Brasch, Educator.

Centennial book presentation to ASU Alumni and Friends

2012-01-28T13:14:00.001-07:00

So many of our Historymakers are connected with ASU in so many ways. They either graduated from ASU, endowed the University, taught at ASU, coached at ASU or contributed to the University in some capacity.

The Historical League has been asked to talk about the Historical League's Centennial book to ASU Alumni and friends at the University Club. Arizona Recollections and Reflections - Presentation by Zona Lorig, Ruth McLeod, and Joan Robinson, Arizona Historical Society -Thursday, February 9, 12:00-1:30 p.m. - Tempe Campus, University Club- RSVP by emailing Gwyn.Goebel@asu.edu

Celebrate Arizona's Centennial at ASU's colloquium luncheon with the co-editors of Arizona Recollections and Reflections, an Arizona Centennial Historymakers Commemoration. Presenters will highlight the contributions of twenty Historymakers(tm) connected with Arizona State University including Bill Kajikawa, Eugene Grigsby, Barbara Barrett, and Eddie Basha.

Clearance on Holiday Merchandise from Childrens Holiday Party

2012-01-25T05:06:00.001-07:00

Remember those beautiful centerpieces and Holiday Shoppe gift ideas at the Childrens Holiday Party? They are now on sale with a big reduction in prices. January 28 from 10 am - 1 pm at Coulter Estates in the clubhouse. The garage sale is on East Montebello just south of Phoenix Baptist Church at Bethany Home and Central.

Support the Historical League and the good things it helps provide for the Arizona Historical Society Museum at Papago Park.

Quinoa with Pesto and Sun-dried Tomatoes

2012-01-24T06:00:00.000-07:00

Quinoa - a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such

as beets, spinach, and tumbleweeds.

The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. During the European conquest of South America, the Spanish colonists scorned quinoa as 'food for Indians', and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadores forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead. (From Wikipedia)

A tasty pesto sauce with very nutritious ingredients, this recipe is a twist on classic Italian cuisine.

Quinoa with Pesto and Sun-dried Tomatoes

Ingredients:

½ cup (packed) sun-dried tomatoes
2 cups (packed) chopped fresh basil
½ cup hemp seeds
2⁄3 cup olive oil
1 teaspoon freeze-dried wheatgrass powder (optional)
1 teaspoon nutritional yeast
¾ teaspoon sea salt
1 tablespoon minced garlic
4 cups cooked quinoa
2 cups (packed) baby spinach, cut into chiffonade (aka extra thin)

Directions:

Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly.
Use a food processor to blend the basil, hemp seeds, both oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce. In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes and spinach. Serve cold or gently heat.

Recipe modified from Julie Morris, Superfood Cuisine: Cooking with Nature’s Most Amazing Food

Makes 4-6 servings

Spinach Stuffed Mushrooms

2012-01-22T05:59:00.000-07:00

Delicious and tasty - wonderful for parties or just yourself.

We also love the Stuffed Mushrooms, page 27, in Tastes & Treasures cookbook.

Ingredients:
12 medium baby bella mushrooms (each about 2 inches wide)
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled reduced-fat feta cheese
Spices: garlic powder, onion powder, salt, black pepper

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Remove mushroom stems and set aside. Place mushroom caps on the baking sheet, rounded sides down. Bake in the oven until slightly softened, 12 - 14 minutes. Leave oven on.

Meanwhile, chop mushroom stems. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add stems and cook and stir until soft, about 3 minutes.

Place cooked stems in a medium bowl. Add spinach, cheese, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. salt, and 1/4 tsp. pepper. Mix thoroughly.

Pat mushroom caps with paper towels to remove excess moisture. Evenly distribute spinach mixture among the caps, about 2 tablespoons each. Bake in the oven until filling is hot, 8 - 10 minutes. Enjoy!

MAKES 4 SERVINGS

AZ Centennial Quilt displayed at AHS Museum

2012-01-18T05:50:00.003-07:00

Want to see a work of art? Visit this fabulous hand made quilt that celebrates Arizona's Centennial. It will be displayed at the Arizona Historical Museum at Papago Park until the end of January. Don't forget to look at the back of the quilt. Carolyn Mendoza and Maureen Biles were very impressed with the details of this amazing Legacy Project.

While you are at the museum, check out the great books in the lobby gift shop. Recollections and Reflections An Arizona Historymakers Centennial Commemoration is a wonderful gift idea with it's great stories of the people and businesses that help build this state.

Historymaker Navajo Code Talker Keith Little (1925-2012) Memorial Fund

2012-01-15T05:57:00.003-07:00

League Member Renee Donnelly has been communicating with Keith Little's widow, Nellie, who said "Keith's life-long dream was to provide a legacy for the amazing story of the Navajo Code Talkers and to pass their story on to future generations through the Navajo Code Talkers Museum and Veteran Center."

Donations made in his honor should be send to www.navajocodetalkers.org or NCTF Museum PO Box 1266, Window Rock, AZ 86515.

Pam Stevenson and Quilts - Pieces of Time

2012-01-12T05:39:00.002-07:00

Quilts tell so many stories- just ask the families who have inherited them. During the war, this Red Cross quilt was used to raise funds for the war effort. The Baltimore quilt with it's detailed workmanship has been auctioned several times with over $30,000 at last trade.

Historical League member and author Pam Stevenson shared stories of several quilts that make up the Grand Endeavors Quilts Book. Photos of several of these quilts are framed in the large board room at the AHS Museum.

Jackie Berkowitz presented Pam with a Centennial ball cap after her fascinating presentation.

More about the Program and Pam Stevenson -

It traces the history of Arizona through women who recorded pieces of their lives in their needlework. Beginning with Mexican women of the 1860’s through Hopi women of the 1990’s, this program introduces women who pioneered Arizona through the quilts they stitched. The colorful patterns of women’s quilts added a spot of brightness to their homes and their lives. Arizona Quilts features quilts discovered by the Arizona Quilt Project, which documented the history of Arizona quilts made before 1940. The results of this five year quilt research were recorded in the women’s history book, Grand Endeavors: Vintage Arizona Quilts and Their Makers, co- authored by Pam Knight Stevenson. The television documentary, Arizona Quilts: Pieces of Time, written and produced by Pam Knight Stevenson is also based on the Arizona Quilt Project research. Pam said that the Arizona Quilt Project documentation is archived at the AHS Papago Park Museum and the quilt photos in the board room are from that collection.

Pam Knight Stevenson is a journalist, historian and fourth generation quilter. Pam served nine years on the board of the Arizona Quilt Project, a non-profit organization created to document the history of quilts in Arizona. Besides the book and television program noted above, Pam also produced Hopi Quilts, a national PBS television documentary that traces the history of quilting on the Hopi mesas. She also produced the video Quilt preservation: Protecting your Quilts for the Future for the Phoenix Museum of History.

Cooking Class - Leslie Christensen League Member

2012-01-08T13:28:00.011-07:00

Give a certificate for a cooking class

from League member & professional chef

Leslie Christensen

Leslie will be conducting a cooking class 2-4 pm at the Desert Botanical Gardens on 02/05/12.

The class will feature 2 delicious recipes from Tastes and Treasures and the selected entree of
Arizona's Centennial menu celebration.

$50 for members, $62 for non-members

Leslie is donating her payment to the League.

Purchase your class online - click here or
call DBG and sign up over the phone.
480 481.8188

Leslie's Facebook Page
Private Cooking Classes and
Custom Culinary Parties

Sweet Potato Recipe Becomes a Tradition

2012-01-07T05:52:00.002-07:00

What traditional foods do you serve at Holiday meals?
This one was a simple recipe printed in a 1958 Detroit FreePress newspaper but our family began to serve it at every Christmas meal. Our daughter named them "Fat Men with Top Hats" and the tradition was born.

Rancho de La Osa has a delicious Sweet Potato Souffle, page 122 in Tastes & Treasures cookbook. The soufflé is a definite tradition for this historic property in Sasabe, AZ.

Ingredients

2 cups mashed sweet potato

3/4 cup brown sugar

4 tablespoon melted butter

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 can pineapple slices

Directions

Mix ingredients and place on pineapple ring using an ice cream scoop. Top with marshmallow and 1/2 cherry. Bake 12 minutes at 400 degrees until the marshmallow is toasted.

Note: Bake 6 minutes, then add the marshmallow and cherry. This helps to keep them from sliding off the pineapple ring. Push the marshmallow down into a hollow in the sweet potato.

Historymaker/Navajo Code Talker Keith Little 1925-2012

2012-01-05T06:18:00.012-07:00

The Navajo Code Talkers and Keith Little were given a wonderful tribute at the Historymakers Centennial Gala February 11, 2011. Keith attended along with fellow Code Talkers Joe Kellwood and Sidney Bedoni. The Code Talkers were honored in 2005 and the Centennial Gala 2011 brought all honorees together for a special recognition.

We realize that the passing of these courageous men must not end the acknowledgements they deserve and we continue to honor them with our Historymakers Recognition program and exhibits at AHS Museum.

When asked why he chose to go to war, he answers simply: "[because] the Japanese made a sneak attack on the US," adding that he wanted "to protect our people, land and country."

Their stories are told in the Historical League's Centennial book, Arizona Recollections and Reflections which is a Centennial Legacy Project. The chapter in Tastes & Treasures from Cameron Trading Post also talks about the Navajo people.

Cranberry Delicious Muffins

2012-01-02T05:40:00.001-07:00

Cranberry Delicious Muffins

Nothing like warm muffins right out of the oven.

We also like Cranberry Sour Cream Muffins, page 41 Tastes & Treasures cookbook. It is from historic Garlands Oak Creek Lodge.

Ingredients:
2 large oranges
2 cups whole-wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 cup fat-free plain Greek yogurt
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
1/2 cup sweetened dried cranberries, chopped

Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups (foil ones work best) and spray baking cups with nonstick spray.

Using a fine grater, zest oranges into a bowl (you'll need 1 tbsp.); set bowl aside.

Cut oranges in half. Over a mesh strainer, juice orange halves into a measuring cup until you have 3/4 cup juice. Discard oranges and set juice aside.

In a large bowl, combine flour, baking powder, baking soda, salt, and ginger. Mix in 1 tbsp. orange zest.

In another bowl, combine yogurt, egg substitute, and sugar. Add the 3/4 cup of juice from oranges and 1/2 cup water. Whisk to combine. Add wet mixture to flour mixture. Stir until just mixed and smooth. (Do not over-stir.) Sprinkle in dried cranberries and gently stir.

Evenly spoon batter into the lined cups of the muffin pan. Bake in the oven until tops are light golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Enjoy!

MAKES 12 SERVINGS

Honey Nut Brie Appetizer

2011-12-31T05:10:00.000-07:00

Honey Nut Glazed Brie from Recipe Exchange Jill Marin

8 oz of brie cheese (round or slice)

1/4 cup butter

1 cup coarsely chopped walnuts

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 Tablespoons honey

2-4 large apples, cored and sliced

Preheat oven to 350

Place cheese in a shallow ovenproof dish.

In a skillet, melt butter over medium high heat and stir in walnuts until coated.

Stir in cinnamon and nutmeg until blended. Add honey and warm, stirring constantly until it begins to bubble. Pour mixture over the brie and bake for 10 minutes or so. Serve hot with the apple slices.

Made for a New Years Eve party...Delicious!

Gooey Brownies

2011-12-29T05:46:00.000-07:00

Gooey Chocolate Brownies

If you love the icing on top of a German Chocolate cake, you'll love this.

Brownie Puddle, page 101 in Tastes & Treasures cookbook, is also a favorite in our family.

Ingredients:
One 18.25-oz. box moist-style devil's food cake mix 
One 15-oz. can pure pumpkin
1 sugar-free caramel pudding snack with 60 calories or less
1/4 cup light or fat-free caramel dip
2 tbsp. finely chopped pecans
2 tbsp. shredded sweetened coconut, chopped

Directions:
Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray and set aside.   

In a large bowl, combine cake mix with pumpkin. Stir until blended. (Batter will be thick.) Spread into the baking pan and smooth out the top.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes. Let cool completely.

Meanwhile, in a medium bowl, combine pudding, caramel dip, pecans, and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.

Evenly spread pudding mixture over brownies. Slice and enjoy! (Refrigerate leftovers.)

MAKES 16 SERVINGS Note: Spray a spatula with nonstick spray and use to smooth the top of the brownies. It prevents the batter from sticking.

Per serving (1/16 of recipe = 1 brownie) 165 calories, 3.5 g fat, 298 mg sodium, 32.5 g carbs, 2 g fiver, 17.5 g sugars, 2 g protein. Thanks to Hungry Girl for recipe and stats.

Children's Holiday Party

2011-12-26T05:14:00.000-07:00

Another fabulous and fun event for adults and children alike. The Entertainment was outstanding, Silent Auction items amazing, Children's raffle wonderful and lots of great shopping from the vendors. So much to see and do at the Arizona Biltmore Resort Saturday, December 17. Kudos to co-chairs Kassie Walters, Terrie Mainwaring and Ruth Ann Hogan for another successful fundraising event.

Co-editors of Arizona Recollection and Reflections were on hand to sell the Historical League's Centennial book. Joan Robinson, Zona Lorig and Ruth McLeod continue to get orders and ship the book, most recently to Yuma County library and Glendale public library.

Tastes & Treasures cookbook was also for sale and continues to be a great gift item.

Breakfast Egg Bars

2011-12-24T05:16:00.002-07:00

A make-ahead breakfast is so nice when the house is full of company. This recipe is perfect to prepare ahead, refrigerate overnight and bake the next morning. Tastes & Treasures cookbook also has a delicious make-ahead Breakfast Casserole on page 195.

Breakfast Egg Bars

1 one pound sausage roll

Ingredients

2 1/2 cups Bisquick

1/2 cup margarine/butter soften in microwave

4 tablespoons boiling water

1 cup Half n Half

4 eggs

4 tablespoons green onion finely chopped

1 cup shredded Monterey Jack cheese

Directions

Mix Bisquick, margarine/butter, water with pastry blender or fork and put in bottom of 9 X 12 pan. Use your fingers to pat it down.

Mix Half n Half, eggs, onion and cheese in bowl.

Brown sausage, drain and place over crust. Pour egg mixture on top of sausage. (May cover and refrigerate overnight).

Bake 375 degrees about 40 minutes until cheese melts and it is a little brown on top. Cut into bars and serve. It is yummy with salsa too.

Serves 4-6.

Note: To cut calories and fat, use Pillsbury Crescent Seamless dough sheet, low fat milk, Laughing Cow cheese wedges, turkey sausage and/or egg whites.

Colorful and Tasty Cranberry Meatballs

2011-12-22T06:35:00.003-07:00

Festive and colorful, these are perfect for Holiday parties, as an appetizer, snack or meal. Another wonderful meatball is Sweet and Sour Meatballs from Tastes & Treasures cookbook, page 165.

Cranberry Easy Meatballs

Ingredients:
1 1/4 lbs. raw lean ground turkey
1/2 cup chili sauce
1/3 cup sweetened dried cranberries, roughly chopped
Spices: salt, black pepper

Directions:
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.

In a large bowl, combine turkey, chili sauce, chopped cranberries, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix thoroughly with your hands. Firmly and evenly form into 20 balls and place on the baking sheet, evenly spaced.

Bake in the oven for 10 minutes. Gently flip meatballs and bake until cooked through, about 5 more minutes. Serve and enjoy!

MAKES 5 SERVINGS

Thanks to Hungry Girl for another easy recipe.

Fresh Cranberry Relish

2011-12-20T05:22:00.001-07:00

Company's coming for the Holidays. What can you make ahead to prepare? This homemade cranberry relish is a perfect accompaniment for turkey, pork, ham or for a delightful side dish. Also try it over French vanilla ice cream.

Cranberries are so versatile. Try Cranberry Conserve, page 189, in Tastes & Treasures cookbook for another delicious version.

Fresh Cranberry Relish

Ingredients:

2 small to medium red-skinned apples

1 large or 2 small oranges

3 cups firm fresh cranberries

1 1/2 cup sugar

1/8 teaspoon salt

2 tablespoons Triple Sec or Grand Marnier

Directions:

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds.

Insert Steel blade into food processor bowl and chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few at a time, until finely chopped but not pureed. Empty each batch into bowl with cranberries. Add sugar, salt and liqueur. Stir to blend.

Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops within a few days. Keeps up to one month refrigerated.

Guidon Books Presentation

2011-12-17T05:47:00.003-07:00

Scottsdale Westerners Corral meets at Guidon Bookstore, thanks to owners Shelley and Gordon Dudley. History buffs enjoy getting together for fun, food, friendship and history at the Holidays.

The Butternut Squash Soup served was a hit. Try a similar recipe on page 106 in Tastes & Treasures cookbook. This version adds pumpkin for delicious flavor.

They were a great audience on Wed, Dec 14 and very interested in our Centennial book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

Joan Robinson prepared the power point presentation while Zona Lorig and Ruth McLeod discussed the Historymakers, the book's background and many photos. We all enjoyed the baby pictures of Historymakers Eddie Basha, Erma Bombeck, John Driggs and so many more. No one guessed who those babies were. But Gordon Dudley knew some of the other photos. Of course, many of the audience recognized pictures of Old Main from University of AZ and ASU. . . Interesting to see how things have changed in 100 years.

Artichoke Hors D'oeuvres

2011-12-15T05:53:00.001-07:00

A slight variation of a delicious dip from long-time League member Peggy Murphy.

ARTICHOKE HORS D’OEUVRES

1 cup mayonnaise, not low fat (Best Foods)

1 cup parmesan cheese, or combination Romano/Parmesan, grated

1 8-ounce can artichoke hearts, not marinated, well drained and finely chopped

2 small cans diced green chilies, well drained or a combination of cans - one mild and one jalapeños two cans jalapeno chilies for a real kick.

Combine all ingredients. Spread in a 9" by 13" glass pan, or similar flat ovenproof baking dish.

Bake in a 350˚ oven for approximately 20 to 25 minutes, until golden, bubbly and fragrant.

May be sprinkled with minced parsley flakes and/or a sprinkling of paprika.

Offer warm from the oven (it smells so good!). Serve with chips and/or small rounds of bread. It is unlikely there will be any leftovers, but it goes well with scrambled eggs.

Hot Artichoke Dip

2011-12-14T05:25:00.000-07:00

This must be one of the easiest appetizer recipes ever. Thanks to Brandi Brenner from a recipe exchange.

HOT ARTICHOKE DIP

1 c. mayo

1 c. canned parmesan cheese

1 8.5 oz. drained artichoke, chopped

1 7 oz. chopped green chiles

Preheat oven to 375 degrees

Combine all ingrediens. Pour into shallow baking dish. Bake 10-15 min. Serve with chips, crackers, or bread.

Note: Adding spinach makes this a much heartier dip.

2011-12-12T06:41:00.006-07:00

It was a fun-filled evening with Historymakers Bill Shover and John Driggs at Changing Hands bookstore in Tempe on November 30. Bill, Valley Visionary and Civic Leader, had a 30 year career with The Arizona Republic and John was Mayor of Phoenix and is a Historic Preservationist. They have known each other for years and the stories they shared at Changing Hands were priceless. Both are featured in the Historical League's Tastes & Treasures cookbook and AZ Recollections and Reflections. The audience enjoyed the power point presentation from co-editors Zona Lorig, Ruth McLeod and Joan Robinson but they especially enjoyed the bantering between these two who are giants in Arizona Civic Arenas.

Flavorful Chicken from Recipe Exchange

2011-12-11T05:11:00.000-07:00

Recipe exchanges bring new ideas to the kitchen. Often they are really easy like this tasty one from Erica McQueen. We also enjoy Chicken Dijon from The Hassayampa Inn in Prescott found on page 56 of Tastes & Treasures cookbook.

Good Seasons Chicken

3 whole chicken breasts, skinned and boned

¼ C butter

1 envelope Good Seasons Italian dressing

1# fresh mushrooms, sliced

8 oz. cream cheese, softened

½ C dry white wine (and more for the cook)

1 can cream of mushroom soup

Preheat the oven to 350F. Cut chicken into bite sized pieces and sauté in butter with the Italian dressing. In a separate bowl, cream together the cream cheese, soup and wine. Combine with chicken in casserole dish. Bake for 45 minutes, serve over noodles or rice. Enjoy!

Crispy Crunch Dessert

2011-12-09T05:45:00.003-07:00

Want a fast, easy holiday dessert? Try this one from our recipe exchange. Decorate the top of the dessert with pistachios halves in the shape of poinsettias using red hots in the center.

CRISPY CRUNCH DESSERT

Recipe exchange from Jean Young of Corner Brook, NFLD.

Ingredients for crust

2 cups Graham Wafer Crumbs

1/2 cup melted butter

Mix together and spread on the bottom of the pan/dish. Bake for five minutes at 300 degrees.

Ingredients for filling

One container vanilla ice cream (approx one quart)

One large container cool whip

One package dry pistachio pudding

Directions

Spread over graham wafer mixture. Sprinkle with one or two crushed Crispy Crunch bars. Place in freezer until ready to serve.

Note: Crispy Crunch bars are a Canadian brand. Nestle Crunch is the American version.

Tomato Basil Mozzarella Skewers

2011-12-06T05:13:00.000-07:00

Pam and Don Fischer attended a Halloween party and these were a big hit. Great presentation by the Fischers and at the food table.

Tastes & Treasures Cookbook also has delicious appetizer recipes.

Tomato Basil Mozzarella Skewers

INGREDIENTS

16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry or baby pear tomatoes
Extra-virgin olive oil, to drizzle
Coarse salt & freshly ground pepper, to taste

PREPARATION

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

NUTRITION

Per piece: 46 calories; 3 g fat ( 2 g sat , 0 g mono ); 8 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 gfiber; 217 mg sodium; 34 mg potassium.

Jana Bommersbach comments on Centennial book

2011-12-04T05:24:00.000-07:00

Award winning author Jana Bommersbach gave a wonderful report on the Historical League's new book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

"You can't know Arizona unless you know her people - those who have struggled and triumphed over all these years, starting with those who waited 50 years to gain Statehood because the nation saw Arizona Territory as worthless and uncivilized.

There's no better way to know her people than through The Historical League's Commemorative Book. It's a priceless contribution to the history of Arizona and offers hours and hours of wonderful stories about wonderful people. Read it and know this: We sure showed them!!" --Jana Bommersbach, journalist and author.

The book is a lovely holiday gift giving idea and a great way to help celebrate Arizona's Centennial.

Fantastic Fruited Chicken Salad

2011-12-02T06:02:00.000-07:00

Fruited Chicken Salad
A delicious meal in a salad. It tastes different every time I make it because I use different fruits and vegetables. Make it your own recipe by adding the ingredients your family loves.

Strawberry Spinach Salad, page 151, from Tastes & Treasures cookbook is also a wonderful dish.

Ingredients:
1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast
1/2 cup chopped Persian or Kirby cucumber**

1/3 cup chopped celery
1/4 cup green onions, chopped

1/3 cup red seedless grapes, halved
1/3 cup chopped apple
1/3 cup craisins
1/3 cup dried apricots, chopped
1/3 cup dried blueberries
1/3 cup strawberries, halved
1/3 cup kiwi, sliced
1/3 cup walnuts, chopped
1/4 cup plain fat-free yogurt
2 tbsp. fat-free mayonnaise
1 no-calorie sweetener packet (like Splenda)
1/4 tsp. lemon pepper seasoning
dash salt

Directions:
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, chopped apple and other fruits. Serve on a bed of lettuce. Arrange strawberry halves and grape halves on top. Sprinkle with chopped walnuts.
The presentation will bring oohs and aahs.

Phil Mickelson Autographed 2010 Masters Pin Flag

2011-11-30T11:28:00.006-07:00

Professionally framed, signed 2010 Masters pin flag

Book and DVD, Phil Mickelson’s Secrets of the Short Game

Personalized message from Phil to the successful bidder

$1700 minimum bid

All proceeds will assist the Historical League, Inc. 501(c)3 non-profit organization in its support of the Arizona Historical Society Museums and children's programs.

eBay listing - bidding now!

Changing Hands Bookstore presentation

2011-11-29T05:17:00.009-07:00

We are very excited to present Tastes & Treasures Cookbook and AZ Recollections and Reflections to Changing Hands bookstore in Tempe. Historymakers John Driggs and Bill Shover, who are featured in our books, will also talk about their roles in the city of Phoenix history.

Mr. Driggs recipe for Green Corn Tamales is on page 128 of our cookbook. Interesting story on how he obtained this recipe from Mrs. Van Zandt's restaurant on Central Ave. Mr Shover will share some stories from his 40 year career with the AZ Republic and Nina Pulliam.

These two Historymakers continue to give their time and talent for the Valley and support the Centennial celebration.

As co-editors of the Centennial book, Zona Lorig, Ruth McLeod and Joan Robinson will do the presentation.

Salty Sweet Chocolate Bars

2011-11-28T06:05:00.000-07:00

These were served at the Historical League Open House but I did not get a taste. A few days later we had a meeting for Children's Holiday Party to be held Dec 17 at Arizona Biltmore and they were served again. YUMMMM. Tastes better a few days later.

Also love the Chocolate Peanut Treats on page 162 in Tastes & Treasures. Try them both.

FLEUR DE SEL CHOCOLATE CHIP BLONDIES

Ingredients:

8 oz unsalted butter, (2 sticks) soft

1 cup packed brown sugar

½ cup sugar

2 1/3 cups flour

1¼ t baking soda

Pinch fine sea salt, optional

2 eggs, at room temperature

2 t vanilla

3 cups semisweet chocolate chips

1-1½ T coarse salt; like Fleur de Sel or Kosher salt

Method:

Preheat oven to 375F. Spray a 9x13 jelly roll pan with non-stick cooking spray.
In the bowl of an electric mixer beat the butter on medium speed with the paddle attachment until light and fluffy, about 2 minutes.
Reduce the mixer speed to low and gradually add the sugars, stopping to scrape the bowl as necessary.
Increase the mixer speed to medium and beat until the butter and sugar are fully incorporated, about 5 more minutes.
In a separate bowl combine the flour, baking soda and sea salt, if using. Use a whisk to combine and break up any clumps. Set aside.
To the butter & sugar mixture add the eggs, one at a time. Allow the egg to fully incorporate into the batter before adding the second egg. Add the vanilla.
Turn the mixer down to the lowest speed. Slowly add the flour mixture, mixing only until the dry ingredients are incorporated into the wet. Scrape the bowl.
With the mixer on the lowest speed add the 3 cups of chocolate chips and mix just until combined. Alternately, remove the mixing bowl from the stand and use a wooden spoon to gently fold in the chocolate chips.
Spread the batter onto the prepared jelly roll pan.
Sprinkle the coarse salt on top, gently pressing to help the salt adhere.
Bake for about 25 minutes, until light golden brown; crunchy on top, not wobbly in the center; similar to a brownie… do not over bake.
Remove from the oven and cool completely on a rack.
Gently flip Blondies onto a cutting board to cut into cute little bars.

Makes about 24-48 bars

Pate a Chou Cream Puffs

2011-11-26T05:57:00.000-07:00

League member Leslie Christiansen created the wonderful appetizer menu for the Historical League Open House. When I asked her about the "mini buns" that were served she responded, "Mini buns!! I cracked up over this one. These are little cream puffs- not buns, which can be used for savory or sweet foods.

Pate a Chou are what our good friends, the French call them. Pate is pronounced like Pat, and chou is like the word "shoe". The direct translation for chou is cabbage, and when you think about it, the cream puff looks like a little cabbage.

One very popular dessert we often see the pat a chou used for is the Profiterole, which is filled with a scoop of ice cream and then covered with some sort of yummy sauce.

I've taught this recipe many times, as it's tricky to make without demonstration, but easy once you've seen someone show you how to do it. And we usually have the ingredients in our kitchen- just flour, butter, water, eggs and a inch of salt."

Now you know why Leslie designed the menu (and not me). These Pate a Chou were filled with Curried Chicken/ Mango Chutney and were so-o-o tasty.

CREAM PUFF

PATE A CHOU

Ingredients:

1 cup water

4 oz unsalted butter (1 stick)

½ t kosher salt

1 cup flour (4 oz)

4 eggs

Method:

Line 2 sheet pans with parchment paper and preheat a convection oven to 375 F, a regular oven to 400 F.
Place water, butter and salt in a saucepan and bring to a boil.
Turn off the heat, leaving the pot on the stove. Add the flour- all at once and stir, using a wooden spoon.
Smash the dough against the sides of the pot to break up any lumps of flour. The dough will be like a thick ball. Stir over the residual heat of the stove for about 2 minutes to dry out the dough.
Place dough in bowl of an electric mixer. Using the paddle attachment on low speed, add the eggs, one at a time. Beat well after each additional egg, until the dough has completely come back together. Do not rush this step or the dough will not work.
Transfer dough into a pastry bag (or a zip-top bag with a corner end cut off) with a large round tip. Pipe uniform sized balls onto the parchment paper about the size of a large walnut.
Bake for about 20 minutes, until light-golden brown. Decrease oven temp to 300-325 F and bake for 10-15 minutes longer, until the inside has dried-out. Allow to cool completely on a wire rack.

Cut in half and fill with ice cream, whipped cream or a variety of salads. The puffs freeze very well in zip-top bags.

Pumpkin Bread for Thanksgiving

2011-11-23T06:37:00.007-07:00

Simple and fast . . . the recipe for this pumpkin bread is so moist and delicious, it's a keeper for Thanksgiving. Freezes well.

Great Pumpkin Cookies on page 162 in Tastes & Treasures are another fall treat.

Check out the innovative way to make a Thanksgiving table display with mini pumpkins on top of the candlesticks. Easy and creative.

Pumpkin Bread

Ingredients:

one 15 oz can of Pure Pumpkin (not pie mix)

one box 18 oz Spice cake mix

two egg yolks (beaten)

Directions: Mix together and pour into individual mini-bread pans (spray with non-

stick cooking spray first) or muffin cups. Bake 15-20 min at 350 degrees or until toothpick inserted in center comes out clean.

Recipe variations: Try carrot cake mix with 1/2 cup water, 1/2 cup no sugar-added applesauce, 2 tablespoons milled flax seed and 1 egg.

Chopped nuts, chocolate chips, raisins, nutmeg, cinnamon and molasses are wonderful additions too.

Crostini with Cream Cheese, Prosciutto & Fig

2011-11-20T05:34:00.000-07:00

At the Historical League Open House, President Sharron McKinney spoke of the many things the League is doing. President Elect, Pam Ryan, co-hosted the event with Leslie Christiansen. Pam presented owners of the historic Craftsman-style home, Shelly and Griff Hearn, with Tastes & Treasures

cookbook and our new Centennial book, AZ Recollections and Reflections, as a thank you for hosting the Open House. The "Before" and "After" photos of their remodeling was impressive.

Another great appetizer served was Crostini with Cream Cheese, Prosciutto and Fig.

CROSTINI WITH CREAM CHEESE, PROSCIUTTO & FIG

Ingredients:

8 oz Cream Cheese, at room temperature

4-6 dried Garland figs, finely chopped

5-6 slices prosciutto, cut in a thin ribbon, or chiffonnade

1 baguette French bread

Truffle Oil

Extra Virgin Olive Oil

Method:

Preheat oven to boil. Place oven rack near the top.
Slice bread about 3/8-inch thick, cut about 24 slices. Place on a sheet pan and drizzle witholive oil.
Lightly toast one side of the bread, about 3-4 minutes. Allow bread to cool.
Using a butter-knife spread a thin layer of the cream cheese on the toasted side. Sprinkle with the chopped figs and prosciutto.
Just before serving, drizzle with a few drops of the truffle oil.

Serves 12 as an appetizer

Cooking at Desert Botanical Gardens with Tastes & Treasures cookbook

2011-11-18T05:50:00.003-07:00

Observe the Arizona Centennial by learning to make the official centennial entrée--piñón crusted chicken with cherry chipotle sauce at Desert Botanical Gardens Feb 5 from 2-4 pm. League member Leslie Christiansen, who will instruct the class, commented, "Toasted pine nuts give this dish a wonderful nutty aroma and texture, and the cherry chipotle sauce is smoky and full of flavor. This mouth-watering entree comes from the historic guest ranch Rancho de La Osa, as does margarita pie. A fabulous, refreshing dessert, margarita pie is the Southwest's version of key lime pie."

These delicious recipes are perfect for entertaining and can be found in the Historical League's award winning cookbook Tastes & Treasures, for sale in the Garden's bookstore as well as www.HistoricalLeague.org.

Sign up for this class at www.dbg.org/education-programs/classes-trips and scroll down to Feb 5 class Centennial Celebration Cooking with Leslie Christiansen.

Scottsdale ArtFest features League books

2011-11-16T05:28:00.008-07:00

We have a booth at Scottsdale ArtFest Nov 19-20 downtown by the library. The Historical League will be selling Tastes & Treasures cookbook, Arizona Recollections and Reflections, Centennial aprons, hats and visors.

Join us and enjoy all the wonderful arts and crafts booths from 10 am - 5 pm Saturday and Sunday.

Carolyn Mendoza has volunteers lined up to help her with sales - Pam Ryan, Bonnie Newhoff, Sharron McKinney, Nina Fillipi, Pat Faur, Lindy Isacksen, Margaret Pogue, Delores Tomasek and Judy Blackwell. Our volunteers are the best.

Mini Raspberry Black-Bottom Cheesecake

2011-11-14T06:06:00.000-07:00

Leslie Christiansen has so many wonderful recipes to share. For the Historical League Open House, she create ones that volunteers could make ahead and bring to the historic home. Her comments, "I wanted appetizers that could be easy to make in advance and then transported to another location.

These were delicious and made a beautiful presentation.

MINI RASPBERRY BLACK-BOTTOM CHEESECAKES

Ingredients:

6 whole chocolate graham crackers

3 T butter, soft

2/3 cup sour cream, at room

temperature

¼ cup sugar

1 eight oz package cream cheese, at room temperature

2 eggs, at room temperature

2 t vanilla

¼ cup raspberry jam or apricot preserves

Vegetable spray

Foil cupcake liners

Preheat oven to 325 F. Line a standard muffin pan with foil cupcake liners and lightly spray with non-stick spray.
Place the metal blade inside a food processor. Break up the chocolate graham crackers as you put them inside, and pulse until crushed. Add the butter and process to form fine crumbs.
Spoon the graham cracker crumbs into the prepared cupcake pan. Press with the back of a spoon or a glass to compact the crumbs. Bake for 5 minutes.
In the bowl of an electric mixer with the paddle attachment, beat the sour cream for about 20 seconds on medium speed.
Add the sugar and beat until smooth, about 1 minute. Scrape the bowl.
Lower the mixer speed, add cream cheese and beat about 2 minutes.
Add the eggs, one at a time; waiting to add the second egg until the first egg is fully incorporated. Scrape the bowl.
Add the vanilla and beat until smooth. Scrape the bowl.
Pour the batter into the baking cups, filling them about ¾ full. Bake for about 15 minutes, do not overbake. The center will be slightly jiggly.
Remove cheesecakes from the oven. Spoon about 1 t jam on top of each cheesecake.
Transfer to the refrigerator and chill the cheesecakes until cooled, about 2 hours. Cheesecakes can be refrigerated up to 2 days.
Carefully peel off the foil baking cups from the cheesecake before serving.
Please bring cheesecakes to the Open House in the paper liners.

Makes 36 mini cheesecakes

Historymaker Bil Keane 1922-2011

2011-11-12T05:29:00.002-07:00

Going to Bil Keane's home in 2010 to talk with him and obtain photos for Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration was a highlight for me. He was gracious, witty and full of stories about his family, fondly remembering his beloved wife, Thel.

Honored in 1992 as a Historymaker, Bil Keane was a living legend. Artist and creator of "Family Circus" many of his works are on display at the Arizona Historical Society Museum at Papago Park in Historymakers Hall. He was very supportive of the museum, attending the Historical League Open House when Sandra Day O'Connor spoke.

Tastes & Treasures cookbook has a beautiful contribution from him. No . . . not a recipe but an original cartoon. Priceless.

Look closely at the Eller billboard. Bil and Thel (on ladders) are putting the final touches on it.

More photos and biography of Mr. Keane in Arizona Recollection and Reflections.

Books sell at Carefree Church Boutique

2011-11-10T06:02:00.004-07:00

Browse the wonderful gift items at this Christmas Bazaar and help support Our Lady of Joy Catholic Church, P.E.O. groups and the Historical League on Saturday, Nov 12, 9 am - 3 pm and Sunday, Nov 13, 9 am - 1 pm. Cave Creek and Pima Rd.

League members, Jeannine Moyle and Nina Fillippi, will have

Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration available.

It takes a Village

2011-11-08T06:12:00.001-07:00

Historical League volunteers are the best. Thanks again to Carolyn Mendoza and Bonnie Newhoff for their enthusiasm in promoting the history of Arizona through sales of Tastes & Treasures and Arizona Recollections and Reflections Centennial book. They sold books at two events at the AHS Museum - the October Annual Photo Fair and the National History Day Teachers Workshop. Congratulations on a great job.

Membership Open House Event

2011-11-05T05:50:00.003-07:00

More than 75 people attended the Historical League Open House at the Craftsman-style Hearn Home on Northern Ave in Phoenix. The "Before" and "After" remodeling photos told a great story.

Children's Holiday Party co-chair Kassie Walters "candy caned"

some new members to tell them about the fabulous event at the Arizona Biltmore Resort on Saturday, Dec 17.

Co-Editors of Arizona Recollections and Reflections, Joan Robinson and Zona Lorig, sat with Leslie Christiansen and guest Meg Knopf. League members are excited about the response to our new Centennial book featuring stories and photos of Historymakers and timelines of early Arizona.

Curried Chicken with Mango Chutney

2011-11-03T05:40:00.001-07:00

CURRIED CHICKEN WITH MANGO CHUTNEY made a beautiful presentation at the Historical League Open House. A similar recipe making this into a delightful dish called Curried Chicken Green Salad is in Tastes & Treasures cookbook on page 151.

Both Historical League books, Tastes & Treasures cookbook and our new Centennial book, AZ Recollections and Reflections An Arizona Historymakers Centennial Commemoration, were displayed at the Open House at the historic Hearn Home.

Ingredients:

1 rotisserie chicken, skin removed & shredded into bite sized pieces

1 cup plain non-fat Greek yogurt

½ cup regular mayonnaise

¼ cup chutney

2-3 Tablespoons mild or medium curry powder

1½ t salt

1 cup celery, diced

¼ cup green onion, chopped

½ cup golden raisins

1 cup cashews (optional)

Method:

Make the dressing: Combine the yogurt, mayonnaise, chutney, curry powder and salt in a bowl. Set aside.
In a large bowl place the chicken, celery, green onion and golden raisins into a large bowl. Stir in enough dressing to moisten well.
Cover and refrigerate for several hours to allow the flavors to blend. Season to taste, add more dressing, salt and pepper if necessary.
Add the cashews, if using, and serve.

Great inside cream puffs.

Phoenx Airport Museum - 100 Years 100 Ranchers

2011-10-31T15:52:00.009-07:00

The League's October tour was to the airport to view the exhibit "100 Years 100 Ranchers Photographs by Scott Baxter." The exhibit features the men and women whose families have been cattle and sheep ranchers for a century or more. Our guide, Jane, one of the Navigators, the airport volunteers, took us through 2 terminals. She spoke about artwork and airport design as well as the ranchers' exhibit.

Zona Lorig grew up on cattle ranch near Tombstone where her brother, Fred, still runs a cow-calf operation. She's standing in front of the photo featuring him and her grandnephew.

The photographs are on display in Terminal 3, Level 2, from Nov. 12 to June 3. Phoenix Airport Museum

Raspberry Crumble Bars at Open House

2011-10-31T06:17:00.001-07:00

These were mouthwatering. I remember my mother making something similar that we called Raspberry Squares.

New Member Karen Swanson has questions for Debbie Wegener about the Centennial Book, AZ

Recollections and Reflections. She already has a box of ten Tastes & Treasures that she is giving as Christmas gifts this year.

AHS Museum Director Kyle McKoy spoke about the future of the Museum incorporating new and innovative exhibits to reach the youth. She has a great vision for

AHS.

RASPBERRY CRUMBLE BARS

Ingredients:

3 sticks unsalted butter, slightly soft

3 1/3 cups flour

¾ cup sugar

¾ cup brown sugar

1½ cups old fashioned rolled oats

¾ tsp sea salt

1 large egg

1 T whole milk or cream

1½ cups Raspberry Preserves

½ cup fresh raspberries (optional)

Method:

Preheat oven to 350 F. Spray a 9x13-inch pan with non-stick cooking spray.
In the bowl of an electric mixer place the flour, sugar, brown sugar, oats and salt. Using the paddle attachment beat on low speed to combine. Turn off the mixer.
Cut the butter into little cubes.
Combine the egg and milk in a small bowl, whisking with a fork.
Add the butter, egg & milk, beating at low speed only until the mixture resembles coarse crumbs. Stop and scrape down the bowl with a rubber spatula as necessary.
Reserve 3 cups of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom of the prepared pan.
Spread the Raspberry Preserves (and fresh raspberries, if using) over the top, leaving a ½-inch border.
Crumble the rest of the oat mixture over the preserves.
Bake until lightly browned, about 40-50 minutes.
Cool completely before cutting into bars. Can be made a day ahead… this is actually better the next day.

Halloween Witch for Oct League meeting

2011-10-28T06:45:00.000-07:00

Display makes such a difference in enhancing food presentation. Pam Stevenson brought these yummy cupcakes for the buffet with the Halloween witch watching over them. Thanks to the Historical League Hospitality committee for creating such lovely food tables each month.

Pam created the Historymakers video that premiered at the Historymakers Gala in February. This video compliments the Centennial book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration available at www.HistoricalLeague.org.

Peanut & Banana Cupcakes

INGREDIENTS

1/2 cup butter, softened

1 cup sugar

2 eggs

1-1/4 cups mashed ripe bananas (2-3 medium)

1/4 cup buttermilk

2 teaspoons vanilla extract

2 cups cake flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup chopped lightly salted dry roasted peanuts

FROSTING:

2 cups confectioners' sugar

1 cup creamy peanut butter

1/2 cup butter, softened

2 teaspoons vanilla extract

3 to 4 tablespoons 2% milk

1 cup chopped lightly salted dry roasted peanuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the confectioners sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Spread frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.

Yield: 2 dozen cupcakes

Crostini with Brie, Cranberry and Pistachios

2011-10-26T06:07:00.002-07:00

One of the most popular appetizers served at the Membership Open House on Oct 20 was this delightful Crostini. Leslie Christiansen has shown her culinary talents before and we were thrilled to have her in this historic kitchen again for the event. Renee Donnelly and Bonnie Newhoff help out with the preparation. Note the Veggies on the counter, ready to be presented also.

The Historical League has written two books in the last few years. Tastes & Treasures A Storytelling Cookbook of Historic Arizona is filled with great

recipes like this one.

Our AZ Centennial book, Recollections and Reflections An Arizona Historymakers Centennial Commemoration is an official Legacy Project. Both books were available at the Open House.

CROSTINI WITH BRIE, CRANBERRY & PISTACHIOS

Ingredients:

8 oz brie, at room temperature

½ cup dried cranberries, chopped

½ cup pistachios, chopped

1 baguette French bread

Extra Virgin Olive Oil

Method:

Preheat oven to broil. Move oven rack near the top.
Slice bread about 3/8-inch thick, about 24 slices. Place bread on a sheet pan and lightly drizzle with olive oil.
Lightly toast one side of the bread, about 3-4 minutes. Allow to cool.
Using a butter-knife spread a thin layer of the brie on the toasted side. Sprinkle with the chopped cranberries and pistachios.

Serves 12 as an appetizer

Open House very successful

2011-10-24T20:35:00.016-07:00

Touring the Craftsman-style Hearn Home on Northern Ave in Phoenix was amazing. And everyone enjoyed the wonderful food and drinks, listening to the many speakers and just visiting with Historical League members and guests.

Loved the "before" and "after" photos of the extensive remodel.

We all enjoyed guest speaker Reba Wells-Grandrud talk of Sunnyslope community history. She has authored and co-authored several books

including assisting on the new AZ Centennial book Recollections and Reflections An Arizona Historymakers Centennial Commemoration. This book is an official AZ Centennial Legacy Project. Reba has been very involved in the Sunnyslope Historical Society as well as Arizona Historical Society, is a "CultureKeeper" as well as a long-time Historical League member.

RAINBOW VEGGIE SHOTS WITH BLUE CHEESE DRESSING

This delightful display of veggies was impressive.

Vegetables:

50 Carrot sticks

50 Red Pepper sticks

50 Yellow Pepper sticks

50 Celery sticks

50 Jicama sticks

50 English Cucumber sticks

Method:

Wash vegetables. Peel carrots and jicama.
Cut the vegetables in 5-6-inch lengths, about the width of your baby finger. Please leave the leaves on the celery ends. The vegetables should be slightly different lengths.
Keep the vegetables chilled in zip-top bags. They can be cut a day ahead.

Dressing Ingredients:

½ cup Blue Cheese

3 T buttermilk

3 T sour cream (low-fat is OK, but don’t use non-fat)

2 T mayonnaise

2 T white wine vinegar

1 clove garlic, finely minced or micro-planed

1 t sugar

2 T parsley, chopped

S&P to taste

Method:

In a medium sized bowl mash blue cheese with a potato masher or fork until it resembles cottage cheese.
Add remaining ingredients and stir until blended.
Add salt and pepper to taste.
Cover and chill until ready to serve.
The dressing can be kept covered in the refrigerator for several days.

Makes about 1 cup

Clay Thompson's Centennial Game

2011-10-22T15:32:00.002-07:00

Clay Thompson's blog 10-14-11

Now, here's the deal. I have at hand a handsome, leather-bound copy of “Arizona Recollections and Reflections” published by the Historical League, an arm of the Arizona Historical Society.

Clay Thompson's Blog on 10-21-11

Historic Home to host Membership Open House

2011-10-18T11:42:00.008-07:00

The Craftsman-style Hearn Home on W. Northern is the venue for the 2011 Historical League Membership Open House. Guest Speaker and former Director of AHS Museum at Papago Park, Reba Wells Grandrud, is very knowledgeable about the Sunnyslope area and will tell us

more about the home. We are excited to tour the fully restored

homeand learn all about the challenges and successes of the project complete with

"before and after" photos.

Tastes & Treasures cookbook will be for sale along with Arizona Recollections and Reflections An Arizona Centennial

Historymakers Commemoration, Centennial aprons, hats and visors. Several of the foods served are from the cookbook.

Thanks to co-chairs President Elect Pam Ryan and Leslie Christiansen for organizing a lovely afternoon on Thursday, Oct 20.
For more information contact Pam at pardir@cox.net or Leslie at wackomama4@gmail.com

Clay Thompson's Blog about the Commemorative Book

2011-10-15T14:51:00.001-07:00

Read Clay Thompson's blog about the Commemorative book.

Arizona Historical Photographs Fair

2011-10-15T08:18:00.004-07:00

Today, visit Arizona Historical Society at Papago Park for the annual Photographs Fair, 11 am - 3 pm.

Chicken Bruscheta Salad

2011-10-12T05:51:00.000-07:00

Bruschetta Chicken Salad

We love the idea of a salad topped with chicken and a delicious tomato mixture

Ingredients:
Bruschetta Topping
1 cup chopped plum tomatoes (about 2 tomatoes)
1/4 cup chopped red onion (about 1/4th of an onion)
2 tbsp. drained and chopped roasted red peppers (packed in water)
2 tbsp. sliced black olives, finely chopped
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic

Salad
One 4-oz. raw boneless skinless lean chicken breast cutlet
Dash each salt and black pepper
4 cups chopped romaine lettuce
2 tsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese, cut into coins
2 tbsp. fat-free or low-fat balsamic vinaigrette

Directions:
In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.

Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.

Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parmesan topping, and top with string cheese coins.

Top or serve salad with dressing.

MAKES 1 SERVING

Thanks to hungrygirl.com for great recipe ideas

Serving Size: 1 salad with dressing (entire recipe)
Calories: 360
Fat: 11g
Sodium: 988mg
Carbs: 26g
Fiber: 6.5g
Sugars: 12g
Protein: 37.5g

HG Teriyaki Salmon Mango Wrap

2011-10-09T06:07:00.001-07:00

Teriyaki Salmon-Mango Wrap

This yummy meal has fruit, fish and vegetables rolled up in a tortilla wrap.

Ingredients:
 One 2.6-oz. pouch boneless skinless pink salmon, roughly flaked (about 1/3 cup)
 1 tsp. thick teriyaki sauce/marinade 
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla 
1/2 cup chopped romaine lettuce
 1/2 cup mango cut into thin strips 
1/4 cup thinly sliced red onion 
1/4 cup jicama cut into thin strips  

Directions: 
In a small bowl, combine salmon with teriyaki sauce and mix well. Set aside.  
Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm.   Evenly place lettuce over the bottom half of the tortilla.
Evenly top lettuce with salmon mixture, mango, onion, and jicama.
  Carefully and tightly roll up tortilla over the filling from bottom to top. Secure with toothpicks, if needed.  
Slice in half.

Thanks to Hungry Girl for a delicious low-calorie recipe.

MAKES 1 SERVING
PER SERVING (entire recipe): 256 calories, 6g fat, 819mg sodium, 40g carbs, 16g fiber, 16g sugars, 24.5g protein

Salmon Spread the Love

2011-10-07T05:47:00.000-07:00

Tastes & Treasures cookbook has a Smoked Salmon Pate on page 166. My family loves it, but also try this one for reduced fat and calories.
Salmon Spread the Love

Ingredients:  
One 8-oz. tub fat-free cream cheese, room temperature  
One 5-oz. can skinless boneless pink salmon in water, drained and finely flaked  
2 wedges The Laughing Cow Light Original Swiss cheese  
1 1/2 tbsp. Dijonnaise
 1 tbsp. minced onion  
1/2 tsp. lemon juice

Directions:  
In a medium bowl, combine cream cheese, cheese wedges, Dijonnaise, and lemon juice. Mix thoroughly, until ingredients are completely integrated.
Add salmon and onion and stir thoroughly, until a very smooth consistency is reached. Refrigerate until ready to serve. (It tastes sooo good the next day!)

MAKES 6 SERVINGS
PER SERVING
(1/6th of recipe, about 1/4 cup): 78 calories, 1.75g fat, 464mg sodium, 3g carbs, 0g fiber, 1.5g sugars, 11.5g protein

This recipe is truly incredible and not overly "fishy" at all. Enjoy its creamy deliciousness on English muffins, tortillas, crunchy veggies and so much more... Great recipe thanks to Hungry Girl.

October is National Cookbook Month

2011-10-05T05:23:00.000-07:00

Fall is a great time to try out your cookbook recipes and October is National Cookbook Month.

The Historical League's first cookbook (sold out), Arizona's Cooking Heritage, features a pioneer woman holding up two Gila Monsters on the cover. That recipe is interesting but tongue in cheek. Tastes & Treasures is filled with delicious menu ideas and the photographs are inspiring. You can also enjoy the history of Arizona leading up to it's Centennial celebrations February 1912-2012.

All ages enjoy the history of Arizona

2011-10-02T06:18:00.003-07:00

Meeting people and hearing their stories about early Arizona is one of the perks of selling Arizona Recollections and Reflections as well as Tastes & Treasures Cookbook. At BestFest in Prescott we had many ages interested.

We had a booth with our Historical League tent but also sold the books at the Centennial Merchandise tent.

Historymaker Ed Mell designs AZ Centennial Stamp

2011-09-29T05:53:00.000-07:00

Historymakers honored by the Historical League continue to do great things. Ed Mell has created some wonderful landscapes. He is shown speaking at our Historymakers Gala.

The stamp unveiling was at BestFest in Prescott September 16. A large image of the Commemorative stamp was displayed over the courthouse for the three day festival.

“I actually tried a few different directions before I settled on Cathedral Rock, which I really felt was an icon of Arizona,” Mell said in an interview at his Phoenix studio.

A native Arizonan and a stamp collector in his youth, Mell said this assignment was a dream come true. “It's one of those things I always thought would be a wonderful thing to do.”

Karen Churchard, executive director of the Arizona Centennial 2012 Foundation, said U.S. Postal Service representatives asked centennial organizers going in what they didn't want on the stamp. Their answer: the Grand Canyon and saguaro cactuses, which they considered overused.

“We want to showcase our history,” Churchard said.

Mell said the oil painting took him about three weeks to complete. He worked in a style that combines abstract and realism.

He started by taking a photo of Cathedral Rock and developed pencil sketches before producing the final work on a 20-by-30-inch canvas.

The piece now belongs to the Postal Service, and the stamp will officially become available on Arizona's Statehood Day, Feb. 14, 2012. A forever stamp, it can be used indefinitely to mail a one-ounce letter.

“If you're not enthusiastic about painting, it shows on the canvas.”

Summer Garden Vegetable Salad

2011-09-27T05:35:00.000-07:00

This salad has a unique twist and that's why it is fun to have recipe exchanges. From the island of Newfoundland off the eastern coast of Canada comes a wonderful salad.

GARDEN VEGETABLE SALAD from Rosalind Pinsent
Corner Brook, NL

Ingredients:
1 head cauliflower, cut into bite size pieces
1 bunch broccoli, cut in bite size pieces
1 medium onion, sliced
1/2 lb chopped crisp bacon
1/2 cup mayonnaise
1/2 cup sugar
Chopped tomatoes

Directions:
In a bowl, in layers, place cauliflower, broccoli, onion and crisply cooked bacon.
DO NOT STIR. Set aside. In a separate bowl, mix mayonnaise and sugar by hand till combined.
Pour mayonnaise mixture over top of the vegetables. Cover and let marinate in
the refrigerator overnight. In the morning, or just before serving, add chopped tomatoes.
Toss lightly and serve.

**** This is by far my favourite salad. Hope you enjoy it..................

Recipe from: Rosalind Pinsent
Corner Brook, NL

BestFest Photos

2011-09-25T05:19:00.002-07:00

The Historical League booth was right outside the History Pavilion at BestFest in Prescott. How great to see lines of people waiting to enter the Pavilion and learn about Arizona's history and her Centennial.

In front of the League booth is Ruth McLeod, Carolyn Mendoza, Zona Lorig and Norma Jean Coulter.

Bill Ponder, CFO of AHS, and Zona are pictured outside the History Pavilion, just as two living history characters are walking by. Great costumes were seen all weekend. Lots of cowboys, sheriffs and "Western Dudes". The Mexican Folk Dancing was beautifully done and everyone looked skyward for the bi-plane fly-over.

BestFest Breakfast at Hassayampa Inn

2011-09-22T05:20:00.001-07:00

Staying so close to the BestFest event was great. Thanks to Carolyn Mendoza for getting us wonderful rooms at the Hassayampa with a view, cozy but charming, and including breakfast.

The scrambled eggs served with grape salsa were a hit. Try this recipe from page 33 in Tastes & Treasures and add chopped red grapes for an interesting addition.

Corn Salsa page 33 Tastes & Treasures

1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste

Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.

Makes 3 ½ cups

AZ Centennial Celebration in Prescott

2011-09-19T05:35:00.004-07:00

BestFest is the event to celebrate the Centennial with the kick off in Prescott September 16-18. Four members of the Historical League set up the booth on Friday to showcase our own Arizona Recollections and Reflections Centennial book as well as Tastes & Treasures cookbook, Old Ned aprons, Centennial aprons, hats and visors. Carolyn Mendoza is ready to accommodate our first group of shoppers. League members Zona Lorig, Norma Jean Coulter and Ruth McLeod join her.

Prescott is the perfect small town to feature this agenda. Fun times with the unveiling of the Arizona Centennial postage stamp, patriotic songs, bands, speeches and more. The stamp is beautiful and it is a FOREVER stamp.

The Elks Theatre was open for tours with Historymaker Elisabeth Ruffner meeting and greeting guests. Elisabeth also signed several Arizona Recollections and Reflections Centennial books for the League. They were the first ones sold at the event.