Thursday, December 31, 2009

John Wayne Eggs

The Duke would have liked these. Fluffy and cheesey with little chiles for bite. This was a special treat for Christmas morning. Easy to make and with 45 minutes to bake, it gave us time to open presents. Santa came to visit us so we were busy unwrapping gifts.

John Wayne Eggs page 194

1 pound Monterey Jack cheese, shredded
1 pound Cheddar cheese, shredded
1 (4 ounce) can chopped green chiles
6 egg whites
2/3 cup evaporated milk or whipping cream
6 egg yolks
1 tablespoon all purpose flour
salt and pepper to taste
2 tomatoes, sliced

Preheat the oven to 325 degrees. Mix the Monterey Jack cheese, Cheddar cheese and green chiles in a bowl and spread the cheese mixture over the bottom of a buttered 9 X 13 inch baking dish. Beat the egg whites in a mixing bowl until stiff peaks form.

Beat the evaporated milk, egg yolks, flour, salt and pepper in a mixing bowl until blended. Fold the egg whites into the egg yolk mixture and pour over the prepared layers. Use a fork to make sure the milk mixture seeps through the cheese. Bake for 30 minutes and top with the tomatoes. Bake for 15 minutes longer. Serve immediately.

Serves 8

Note: We used Mozarella cheese instead of Monterey Jack. Also substituted fat free evaporated milk to watch calories. A new Christmas gift was a Cuisinart Smart Stick Hand Blender to whip those egg whites into shape. It was very efficient.

Tuesday, December 29, 2009

Airport gift shops carry Tastes & Treasures cookbook

If you are traveling and want a book to gift or read on the plane, Prairie News and Mosaic at Terminal 4 are well stocked with our cookbook. Prairie News has it on display with many other Arizona cookbooks. Mosaic has an interesting mix of collectables from Arizona.

Sunday, December 27, 2009

Minted Walnuts

Want a lovely gift for someone for Christmas or anytime of the year? Try this recipe on page 186 from Tastes & Treasures and package it in a cellophane wrapped dish tied with a pretty bow. My daughter, Candice, helped make this for her holiday party (a White Elephant party - it was lots of fun). Make sure and tell the guests it is a sweet snack and not wasabi.

2 cups sugar
3/4 cup evaporated milk (we used fat free)
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon peppermint extract
Green food coloring
4 cups walnut halves

Directions: Mix the sugar, milk, butter and salt in the top of a double boiler and place over direct heat. Cook for 2 minutes or until the sugar dissolves, stirring frequently. Reduce the heat and place over simmering water.
Cook for 7 minutes or to 234 to 240 degrees on a candy thermometer, soft-ball stage. Stir in the flavoring and food coloring. Add the walnuts and stir until coated. Spread the walnuts in a single layer on a sheet of foil and let stand until cool. Store in an airtight containter.

Note: Make a day ahead to let dry. Use two cookie sheets with foil. The best part is licking the bowl.

Friday, December 25, 2009

Spinach Fritatta

This makes a great company breakfast or quick meal. Our daughter in law is a creative cook preparing meals light in calories and fat so many of her recipes have been adapted for healthy eating.

Basically a fritatta is an unturned, not-folded omelette (and also called a tortilla in Spanish cooking, but that's just too confusing). It can be whipped up in a few minutes. You really only need eggs and a little fat to cook them in, but eggs go well with lots of different flavors, so use your imagination.

Basic Fritatta

Beat together 3 eggs and about 2 tablespoons of cold water until the yolks and whites are well-blended. In a heavy skillet (preferably cast iron) over medium-high, heat about 2 tablespoons of fat (I like a combination of butter and olive oil, but anything works...don't skimp, though, or the fritatta will stick). When the fat is hot (but not smoking), pour in the eggs.

Don't stir or anything, just let the bottom set and even brown a bit. When the top is just starting to set (that is, it doesn't look totally runny anymore), take the pan off the burner and stick it in a hot oven (or under the broiler, but watch it closely or you'll burn it). Cook another 5 minutes or so until the top begins to brown.

If you don't have an oven, you can flip it and cook the top in the skillet. The easiest way is to slide the fritatta onto a plate, put another plate upside down on top, flip it all over, then slide it back into the hot pan.

Tara's Fritatta


1 pound spinach
6 eggs or 1 cup Egg Beaters
1/4 chopped onion
1/4 chopped red pepper
6 slices bacon (or turkey sausage and use non-stick spray)
1 cup shredded cheese (or low fat shredded cheese)
1/2 cup feta cheese


Saute bacon in cast iron pan and drain grease. Using same pan, saute onion until transparent with red pepper. Add egg beaters, cooked spinach and shredded cheese. Cook as noted above on stove. Top with feta cheese and place in broiler until cheese melted.

Tuesday, December 22, 2009

Marshmallow Shooters

After a morning of cross country skiing, nothing warms you up like this drink. The family enjoyed themselves learning the tricks of skiing (mostly learning how to go forward and not backward on the uphill slopes).
Tumbleweeds page 192 in the cookbook also has Kahlua with vodka and brandy but it is an ice cream drink. Great for the summer time.
Our daughter, Candice created this unique concoction for the wintery weather.

Marshmallow Shooters

Peppermint Schnapps
Small marshmallows
Long lighter

Fill shot glass in thirds. Maintain layers by pouring liquid slowly over the back of a spoon.
1/3 Kahlua
1/3 Baileys
top with 1/3 Peppermint Schnapps

Turn off lights, ignite peppermint schnapps and place marshmallow into fire. Once toasted to desired amount, blow out fire. Let glass cool or pour into 2nd glass. Shoot!

*Note: use thick, clear shot glass.

Saturday, December 19, 2009

Pam Ryan's Red and Green Salad

Here is another tasty recipe served at a Historical League meeting. Thanks to Pam Ryan for sharing it with us on the blog. Easy to make, healthy and great presentation.

Red & Green Salad

2 pkgs. Spinach &/or romaine lettuce
1 C. toasted almonds
1 pkg. craisins
Red onion
4 oz. feta cheese – crumbled
8-10 slices bacon – fried, drained, & crumbled

Dressing (enough for two salads)
½ C. each peanut & canola oil
¾ C. sugar dissolved in ½ C. wine vinegar, heated in microwave
¾ tsp. garlic
½ tsp salt
½ tsp paprika
½ tsp. white pepper
½ tsp. cayenne pepper (if you want more bite to your dressing)

Note: Pam suggested adding chicken to it for a heartier salad.

Wednesday, December 16, 2009

Almond Bars

These were a big hit at the Historical League December meeting/party. Thanks to Sharon Johnson for sharing this great recipe. Many League members requested it.

Almond Bars
Crust: Use 2 packages of crescent rolls
Spread one package on a 9x 13 cookie sheet or pan

Filling: mix together
1- 8 ounce package cream cheese
1 cup sugar
1 egg yolk- save the white
1 tsp. vanilla
1 1/2 tsp. almond extract
Spread over the crescent rolls

Spread out 2nd package of rolls, lay over filling and blend edges together
Glaze with the egg white

: Sprinkle with a few tablespoons of sugar and small package of sliced almonds

Bake 350 degrees for 30 minutes

Note: Sharon just heard the crescent rolls now come in large sheets which would also work.

Monday, December 14, 2009

Sunnyslope High School Band Fundraiser

Non profits always help out other non profits so when the Band supporters called to ask us if we wanted a booth, I said, "Yes". It was a cold day with threat of rain but Kay Holcombe and Sandy Goodheart were bundled up and smiling at 8:45 am on Saturday, Dec 12. Carolyn Mendoza and Mariamne Moore came for the second shift to make it a productive day for the cookbook.

The Queen of Clean gave a talk. Our neighbor had a classic T bird convertible and we all wanted a ride.

Volunteers make these fundraising efforts so rewarding.

Saturday, December 12, 2009

Margarita Pie from Rancho de la Osa

Frozen dessert in the frozen north may not make much sense but it was very good and the perfect finish to a great company dinner. Calgary, Canada hit minus 30 while we were there with a snow storm crippling the city and stopping schools and businesses . . . but not us. We walked to the corner market to get the ingredients for Margarita Pie and covered every inch of exposed skin so our faces were barely visible. Brrrr. But it was worth it.

My sister in law, Kitty McLeod, added the two tablespoons of tequila and I stirred in the ingredients. Nephew, Alec McLeod, couldn't wait to add the whipped creme and limes.

Margarita Pie pg. 124 from Rancho de la Osa in Sasabe, AZ

Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup butter, melted

1/2 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
2 tablespoons gold tequila
2 tablespoons Triple Sec (We used Galliano since we couldn't buy Triple Sec at the corner market. Is that a NO NO in the liquer world??)
2 cups heavy whipping cream, whipped
Green food coloring (optional)

For the crust, pulse the pretzels and sugar in a food processor several times to combine. (We used a blender and it worked great.) Add the butter in a steady stream and process until well mixed. Press over the bottom and side of a 9 inch pie plate sprayed with non stick cooking spray.

For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.

Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels but the pretzel crust is the best. Serves 6 to 8.

Wednesday, December 9, 2009

Spinach Mushroom Florentine

Having an early Christmas Dinner in Calgary, Canada was a great time to try new recipes. The Spinach Mushroom Florentine was a big hit. We stayed with good friend, Alec McDonald, and he was an excellent host even helping stir the spinach dish. He also grilled perfect steaks after shoveling a foot of fresh snow off the BBQ. When tiny Megan enjoyed a second helping of spinach we knew it was good. Family members include Alec, Megan McDonald, Steven Patterson, Elaine McDonald.

Spinach Mushroom Florentine
pg 190

1 pound cremini mushrooms, sliced
2 (10 ounce) packages frozen choppen spinach, thawed and drained
1/4 cup chopped onion
1/4 cup butter, melted
1 cup shredded Cheddar cheese
1 teaspoon salt
Garlic powder to taste

Preheat the oven to 350 degrees. Saute the mushrooms in a non stick skillet until tender. Cool slightly. Press the excess moisture from the spinach. Combine the spinach, onion, butter, 1/2 cup of the cheese and the salt in a bowl and mix well. Spoon half the spinach mixture into a buttered 9 X 13 inch baking dish and top with half the mushrooms. Sprinkle with garlic powder. Top with the remaining spinach mixture, remaining mushrooms and garlic powder. Sprinkle with the remaining 1/2 cup cheese and bake for 20 minutes or until bubbly. Serves 6 to 8.

Note: We used lots of fresh spinach and it was so-o-o yummy. Also did not need to butter the dish.

Monday, December 7, 2009

Chocolate Version of Pumpkin Pie Cake

The following is Bonnie Newhoff's version -
"It is pretty much the same recipe but substituting two cans of cherry pie filling, the kind with the extra cherries, and using chocolate cake instead. I add a little almond extract to the cherry filling, a squeeze of lemon and a sprinkle of cinnamon to freshen it and then after the dry chocolate cake mix and butter, sprinkle chocolate chips over all instead of nuts. The baking time is the same."

3 eggs
1 cup sugar
1 can (12 ounces) evaporated milk
1 can ( 30 ounces) pumpkin pie filling mix (must use flavored pie filling,
not pure pumpkin)
1 box (about 18 ounces) yellow cake mix
1 cup (2 sticks) melted butter
1 cup chopped pecans
Whipped cream for garnish

Heat oven to 350 degrees. In a large bowl, whisk the eggs, sugar, evaporated milk and pumpkin pie filling mix. Pour into a greased 9 by 13 inch pan. Sprinkle dry cake mix over batter. Drizzle melted butter over cake mix. Cover with chopped pecans. Bake 60 to 70 minutes, being careful not to let pecans burn. Can cover with aluminum foil near end if pecans start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely. Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening. Garnish with whipped cream, if desired.
Makes 8 servings.

Thursday, December 3, 2009

Cookbooks at Briar Patch Boutique

Carolyn Mendoza is a whirlwind when it comes to cookbook sales. She volunteered again at the Briar Patch Boutique at Sequoya School over Thanksgiving weekend and introduced many people to the cookbook as well as the Historical League and the AHS Museum at Papago Park. Three days of working and she still joked with customers. Jeannine Moyle and Gaye Ingram also volunteered.
Thanks to show promoter Jeannie Cueto for organizing a wonderful shopping event
League member Janie Burke was a vendor also showing her beautiful s-o-f-t silk comforters

Tuesday, December 1, 2009

3 Generations in League Aprons

Thanksgiving cooks in their Historical League aprons: Beth Blumit Dieterle, Joan Robinson-Blumit (member) and Kathryn Dieterle, age 3. Aprons come in 3 sizes - child, junior and adult. Sharp-looking and easy to wash, League aprons make great gifts.

Sunday, November 29, 2009

Scottsdale ArtFest 2009

Scottsdale’s annual ArtFest is always a good venue for the League to sell cookbooks, and it helps League coffers even more because the organization waives the rental fee. Last weekend (11/21 & 22) Carolyn Mendoza and her assistants Mariamne Moore, Lindy Isacksen, Margaret Pogue, Brigitte Warnke and Joan Robinson-Blumit sold 67 books, 2 adult aprons, 1 junior size and 1 child size. Ruth Ann and Phil Hogan assisted in breakdown of our booth on Sunday.

Carolyn’s batch of Tastes & Treasures granola (recipe page 196) was a big hit and I’d say it convinced more than one shopper to make a purchase. Displaying the photo of El Chorro Lodge’s sticky buns (recipe page 78) also attracted visitors to the League’s booth.

Saturday, November 28, 2009

Thanksgiving Day with ABC Cake

We celebrated Thanksgiving with friends from Calgary, Alberta and British Columbia even though their celebration was in October. The turkey was done to perfection and Georgia prepared all the trimmings. Eight of us enjoyed the weather with appetizers on the patio, then the BIG meal followed by a hike up the mountain to watch the sunset. A little wine to toast the day was great although I don't know why we carried the stemware up that mountain of rocks. Dessert beckoned us home in the twilight and we enjoyed ABC Cake pg192 on the patio around a roaring fire. A dense, moist cake filled with dried cranberry and dried apricot and hint of banana, it was a great way to end a beautiful November day in Arizona.

Apricot-Banana-Cranberry Cake (ABC Cake)

2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups sugar
2 large very ripe bananas, mashed
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
3/4 cup (1 1/2 sticks) butter, melted
6 ounces dried cranberries
6 ounces dried apricots, chopped
1 1/4 cups walnuts, chopped

Preheat the oven to 350 degrees. Mix the flour, baking powder, baking soda and salt together. Beat the sugar, bananas, eggs and vanilla in a mixing bowl until blended. Add the buttermilk and butter and beat until smooth. Beat in the flour mixture. Fold in the cranberries, apricots and walnuts just until combined.
Spoon the batter into a buttered and floured 12-cup bundt pan and bake for 60-70 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Invert onto the wire rack to cool completely.
Serves 16

Saturday, November 21, 2009

Rhubarb Dream Bars from Open House


1 cup flour
5 T sugar
1 stick butter, at room temperature (4 oz)

1. Preheat oven to 350 F. Lightly coat a 9x13 baking dish with butter or non-stick cooking spray.
2. Place flour, sugar and butter in the bowl of an electric mixer and mix on low speed until just crumbly. Press into the prepared dish.
3. Bake for 15 minutes, until light golden brown.

1 ½ cups sugar
¼ cup flour
¾ t salt
2 eggs at room temperature, lightly beaten
3 cups rhubarb, finely chopped

1. Sift sugar, flour and salt in a medium sized mixing bowl. Add in the eggs and rhubarb, stirring to combine.
2. Spoon rhubarb mixture over the cooked crust and return to the oven.
3. Bake for about 35 minutes.

Friday, November 20, 2009

Two more recipes from Sandra Day O'Connor Open House

So many wanted the recipes served at the Museum for the Open House Oct 21 that I am printing two more for all to enjoy. Lemon Citrus Blondies and Stuffed Medjool Dates. yummmmm. More recipes are coming . . .

Ingredients: 1 cup butter, at room temperature
1½ cups sugar
4 eggs
3 T undiluted frozen orange juice concentrate

1 T fresh lemon zest

1½ cups flour

1½ t baking powder
½ t salt

1 cup powdered sugar
2 T fresh orange or tangerine juice
2 t grated fresh orange or tangerine zest

1. Preheat oven to 350 F. Line a 9x13 inch pan with aluminum foil, having extra foil pressed over the sides as handles. Spray the sides of the pan with non-stick cooking spray.

2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, mixing well.

3. Add the frozen orange juice concentrate and the lemon zest.

4. In separate medium sized bowl whisk together the flour, baking powder and salt.

5. With the mixer on low speed, add the flour mixture to the batter, mixing until just combined. Do not over mix.

6. Pour the batter into the prepared pan. Bake until the top is shiny and feels firm to the touch, 25-30 minutes.
7. While the Blondie is baking, make the glaze by mixing the powdered sugar, orange juice and orange zest together in a small bowl. Stir until smooth.
8. Cool the Blondie on a wire rack. Pierce with a fork, and pour the glaze over entire cake.

9. Lift the cooled bars from the pan using the paper/foil handles. Remove the foil and transfer to a cutting board. Cut into squares or triangles.

Makes about 24 bars


Ingredients: 30-40 Medjool Dates (one 2 lb container from Cost Co)
1 lb Chorizo sausage (you won’t need all of it)

1 lb Apple wood smoked bacon (Trader Joe’s)

30-40 toothpicks

1. Remove pits from dates. I use a chopstick to push the pit out.

2. Cover a sheet pan with aluminum foil. Set a cooling rack on top of the foil. This will allow the fat to drip off the bacon while the dates cook.

3. Stuff the dates with a little bit of chorizo. I use a chopstick to push the sausage into the date.

4. Cut each piece of bacon into thirds. Wrap a piece of bacon around the date, secure with a tooth pick.

5. Preheat the oven to 350 F.

6. Place the dates on the prepared rack.

7. Bake at 350 F until bacon is crisp, about 20-30 minutes.

8. Serve immediately.

9. Can be reheated on a low oven.

Thursday, November 19, 2009

Cookie recipe from O'Connor Open House

These were a big hit and looked so pretty. Renee Donnelly did a fantastic job with them.


1¾ cup flour
1 t baking soda
½ t salt
½ cup chocolate hazelnut spread (like Nutella)
½ cup butter (1 stick) at room temperature
½ cup sugar
½ cup brown sugar
1 egg
1 t vanilla
½ cup sugar (to roll the cookie balls)
1 9 oz package chocolate candy kisses, unwrapped (like Hershey’s)

1. Preheat oven to 375 F. Line a sheet pan with parchment paper.
2. In a medium bowl combine the flour, baking soda and salt. Set aside.
3. In the bowl of an electric mixer place the hazelnut spread, butter and both sugars. With the mixer on medium speed, cream for about 3 minutes.
4. Add the egg and vanilla and mix until well blended.
5. With the mixer on low speed, add the flour mixture and beat until just combined. Do not over work.
6. Roll the cookie dough into small, walnut sized balls.
7. Place the ½ cup sugar in a small bowl. Roll the balls in the sugar, pressing a little so the sugar adheres.
8. Place the cookies on the prepared sheet pan about 2 inches apart. Bake for 6 minutes.
9. Remove the cookies from the oven and quickly press a chocolate kiss in the center of each cookie.
10. Return the cookies to the oven and bake for 1 more minute. Watch to be sure the kiss doesn’t melt.
11. Remove cookies from the oven; allow cookies to rest for a few minutes on the sheet pan, then transfer to a rack to finish cooling.
12. Store cookies in an airtight container.

Makes about 4 dozen cookies

Tuesday, November 17, 2009

New Member Orientation/Pumpkin Spice Cake

Very few visitors to the Museum are privileged to enter the Archives and see the variety of artifacts stored there. How about a wire skirt pleater from the early 1900's or props from the Wallace & Ladmo TV set? A behind-the-scenes tour was conducted by Dr Peter Welsh to twenty new Historical League members. They were also introduced to League chairpersons, then savored a "make your own Cobb Salad" with all the fixings, and delicious desserts including a mouth watering Pumpkin Pie Cake.

3 eggs
1 cup sugar
1 can (12 ounces) evaporated milk
1 can ( 30 ounces) pumpkin pie filling mix (must use flavored pie filling,
not pure pumpkin)
1 box (about 18 ounces) yellow cake mix
1 cup (2 sticks) melted butter
1 cup chopped pecans
Whipped cream for garnish

Heat oven to 350 degrees. In a large bowl, whisk the eggs, sugar, evaporated milk and pumpkin pie filling mix. Pour into a greased 9 by 13 inch pan. Sprinkle dry cake mix over batter. Drizzle melted butter over cake mix. Cover with chopped pecans. Bake 60 to 70 minutes, being careful not to let pecans burn. Can cover with aluminum foil near end if pecans start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely. Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening. Garnish with whipped cream, if desired.
Makes 8 servings.

Monday, November 16, 2009

Globe Adventure - Annual Bus Tour

Twenty-eight members and guests made the trip to the Globe area for our annual bus tour. In route, we had juice and muffins while the monthly League business meeting was conducted.

Arriving at the historic train depot, we viewed exhibits and were given a brief talk on the recent restoration of the building, which had been a laundromat for 36 years. Then we boarded the Copper
Spike, the 1951 dome car, for the 25-minute ride to the Apache Gold Casino. One of the ticket agents was kind enough to ride along with us and give an informative talk about the historic route.

With just enough time to lose a couple of dollars at the casino, we continued our trip to the San Carlos Apache Cultural Center. The exhibits in the center were very well
done. The Apache history includes a significant contribution to the building of Roosevelt dam. In their culture, they don’t eat fish, believing that our spirits reside there after death. Our host, Mr. Herb Stevens was most entertaining and he regaled us with stories of his life on and off the reservation. He arranged for a typical ceremonial lunch that included Apache tamales, 2 types of fry bread, a cabbage soup, a pinto bean and roasted corn stew, and wild spinach with bacon. Most impressive was the fact that all the delicious food was cooked outside over hot coals.

After lunch we were privileged to see a basket weaving demonstration, and Mr. Stevens donned his native costume for us. Refreshments were served on the return trip making for a fun social time for all.

As reported by Jeannie Fletcher

Cookbook Presentation at Realty Exec office

Cookbook collectors and history buffs are everywhere including real estate offices. Carolyn Mendoza and I had a warm welcome from Forum office manager David Grado when we told the story of researching and writing the cookbook, the Historical League and the AHS Museum at Papago Park during their monthly meeting. Carolyn passed around samples of Granola pg 196 to whet their appetites. Many bought the cookbook for themselves and for holiday gift giving. By the way, Realty Execs monthly meetings include lunch and we feasted on Chicken Alfredo with Green Chile, Pasta with vodka infused sauce, Penne with meat sauce and rich brownies for dessert. What a treat.

Saturday, November 14, 2009

Greek Spinach Pie

It always amazes me how 4 lbs of fresh spinach can overflow a huge pot and then reduce down to 1/4 of the pot. But fresh always beats frozen in my book and this pie came out great. Wonderful way to have spinach, eggs and cheese. It is not called a quiche but is very close to one.

We had a morning hike through the Phoenix Mountain Preserve with friends organized by Gene and Amy Urban, then enjoyed a potluck breakfast afterwards. Everyone was hungry and the food was delicious. So glad I made this yummy, easy breakfast/brunch pie from pg 194 Tastes & Treasures Cookbook.Greek Spinach Pie
1/2 cup chopped onion
2 tablespoons butter
1 1/2 pounds fresh spinach, trimmed
3 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups milk
1 clove garlic, shopped
1 1/2 teaspoons salt
1/4 teaspoons pepper
Dash of ground nutmeg
6 eggs, beaten
8 ounces mozzarella cheese, shredded
1 unbaked (9 inch)pie shell
Preheat the oven to 350 degrees. Saute the onion in 2 tablespoons butter in a skillet until golden brown. Add the spinach and saute until wilted. Melt 3 tablespoons butter in a saucepan and stir in the flour. Add the milk gradually, stirring constantly. Cook over low heat until thickened, stirring constantly. Stir in the garlic, salt, pepper and nutmeg. Add to the spinach mixture and mix well. Stir in the eggs and cheese. Pour into the pie shell and bake for 40-45 minutes or until firm. Garnish with tomato slices and serve hot.
Note: You may use two 11 ounce packages frozen chopped spinach, thawed and drained, instead of the fresh spinach. Serves 6

Wednesday, November 11, 2009

Oral Histories for

Since the Historymakers Gala and Recognition Program started in 1992, we have honored 55 notable Arizonans and recorded their stories; such names as John F. Long, Barbara Barrett, Erma Bombeck, John Rhodes and Adam Diaz.
Interviewing our Historymakers for their oral history is a daunting task yet very rewarding. As each person tells his life story, we begin to visualize their life, their childhood, their education, their career, their impression of Arizona.
This summer, members of the cookbook committee and many other Historical League members edited these oral histories so they could be put on Pictured are Zona Lorig and myself working on Barry Goldwater interviews. As a Centennial Legacy Project, the League’s website will contain all the Historymakers personal stories along with formal portraits and family photos, making this information readily available to the public.
I did not realize how extensive this project was we started it. Comparing it to a great novel, comes to mind. You don’t want to put the book down or have the story end. It will debut this fall. Visit to enjoy a good read and help celebrate Arizona’s Centennial.

Sunday, November 8, 2009

Cowboy Caviar at Master Gardener Graduation

Eating fresh from the garden is a priority with Master Gardeners. Bonnie Newhoff brought Cowboy Caviar to the last day of Master Gardener class. Scooping up the delicious fresh ingredients with corn chips, we all enjoyed finishing our final exam and relaxing with graduation ceremonies. Another popular food item was Sweet Potato Cream Cheese Pie using purple sweet potatoes from the garden. What a beautiful presentation. Hopefully, I can get the recipe but Lee created it as she went so not sure it will ever taste the same.
Photo of the graduates include (L to R) Eileen Hayden, Ruth McLeod, Cathie Herrick, Ron Brennan, mentor Bonnie Newhoff, Carol Vie and Serge Vie.

Wednesday, November 4, 2009

Grilled Potato Salad with Mandarins and Rosemary

Unique combination of vegetables, fruit and herbs make this one a great company salad. Lindy Isaksen brought it for the Historical League lunch in October. I told you we have great food as well as great speakers at our meetings. Lindy was curious how it would taste but we all agreed we liked it.

Grilled Potato Salad with Mandarin Oranges and Rosemary pg 176

8 small Yukon Gold or red potatoes
4-6 tablespoons olive oil
1/4 cup steak grill seasoning
1/4 cup chopped fresh rosemary
2 (16 ounce) cans mandarin oranges, drained
1/4 cup red wine vinegar, or to taste
1 small red onion, thinly sliced
Salt and freshly ground pepper to taste

Parboil the potatoes in a small amount of boiling water in a saucepan for 10 minutes and drain. Let stand until cool and cut into 1/4 inch slices.
Preheat a cast-iron grill pan until hot. An outdoor grill may be used instead. Toss the potatoes with the olive oil, grill seasoning and rosemary in a large bowl; the olive oil should lightly coat the potatoes. Arrange the potatoes on the hot grill pan and cook for 3-5 minutes per side or until grill marks appear. Return the potatoes to the large bowl and cool slightly. Add the mandarin oranges, vinegar and onion and toss gently. Season with salt and pepper. Serve immediately or chill, covered, in the refrigerator. If chilled, bring to room temperature before serving.
Serves 6-8

Sunday, November 1, 2009

Sweet Potato Souffle Celebrates Halloween and Birthday

Halloween in our neighborhood became a potluck this year with 17 neighbors joining us on the front patio to hand out Halloween candy to the Trick or Treaters. Many neighbors came in costume or wore hats to celebrate the season. The children were so excited to dress up, loved the attention and had only one house to go to on the block to fill up their bags with candy.

Since we had just harvested sweet potatoes from the Master Gardener class, my contribution to the potluck was Individual Sweet Potato Souffle pg 172 from Tastes & Treasures. This is one of Rancho de la Osa's recipes and I can understand why they like it. It was a big hit with the Halloween crowd at the party. I made two recipes because I had purple sweet potato as well as orange ones and the colors are so vibrant. It was also a birthday celebration for my girlfriend so the Individual Sweet Potato Souffle doubled as a birthday cake with candles.

Individual Sweet Potato Souffles pg 122

4 lbs sweet potatoes
1/2 cup (1 stick) unsalted butter, cut into pieces and softened
3/4 cup sugar
4 eggs
6 tablespoons self-rising flour
1 (12 ounce can evaporated skim milk, or 1 1/2 cups heavy cream)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon orange extract

Preheat the oven to 350 degrees. Bake the sweet potatoes until tender. Maintain the oven temperature. Peel the sweet potatoes. Place in a mixing bowl and beat until smooth. Beat in the butter and sugar. Add the eggs one at a time, beating constantly. Add the flour, evaporated milk, salt and flavorings and beat well. Spray eight 4 ounce individual ramekins with cooking spray. Fill halfway with the sweet potato mixture. Bake for 45 minutes or until a knife inserted in the souffles comes out clean. Cool in the ramekins for 10 minutes. Invert onto serving plates or serve in the ramekins. Garnish each souffle with a pecan half.

Serves 8

Friday, October 30, 2009

Sandra Day O'Connor/ League Open House photos

Smiling faces all around as Sandra Day O'Connor greeted friends and fans at the new Exhibit Opening/Historical League Membership Open House Oct 21. Dr Peter Welsh points out highlights of the exhibit to Justice O'Connor, including a poster from her career.
Barbara Barrett was instrumental in procuring and moving the O'Connor House to the AHS property.

Justice O'Connor visits with Family Circus artist and fellow Historymaker Bil Keane.

Part of the Historymakers Hall exhibit includes photos and artifacts of Justice O'Connors career, even a Barbie doll in judicial robe.
Greg Novak, Justice O'Connor and Bil Keane. Marilyn and Robin Parke with Barbara Barrett.