IAFCI Convention Loves Cookbook

Who would have thought that the International Association of Financial Crime Investigators would enjoy our Historical Cookbook? Karen Russell with members services emailed, "We saw your book online and saw that the Arizona Historical Society Museum was a non profit. When looking for speaker gifts we try to incorporate something local and thought the cookbook was perfect!" She worked with us to get the 30 cookbook autographed by co-authors Donna Roe and Gaye Ingram, and we delivered them to the JW Marriott Desert Ridge for their convention.

FREE Author Event October 8, 2009 7:00-8:00pm

Heidi Osselaer
Presents
Winning Their Place
Arizona Women in Politics, 1883-1950
at the Arizona Historical Society Museum in Tempe

“As a proud member of the 1998 Fab Five, it was fascinating to read a complete account of the women upon whose shoulders I have stood. The stories and the details found in this book are captivating.”-Betsey Bayless

Author book signing after presentation.
Books available at presentation for purchase.
October 8, 2009.....7:00-8:00pm

For information, contact Megan Gately
mgately@azhs.gov 480-929-0292 x137

Smithsonian Museum Day

September 26, 2009: AHS participates in Smithsonian Museum Day
Museum Day is a one-day event where participating museums and cultural institutions across the country offer free admission to Smithsonian magazine readers and friends with a Museum Day Admission Card. Museum Day is an outstanding way to celebrate the country's cultural offerings. Arizona Historical Society museums in Tempe and Tucson will provide free admission on Saturday, September 26, 2009 to each attendee (plus one guest) who presents a Smithsonian Museum Day Admission Card upon entry. (Either the printed version available in the September issue of Smithsonian magazine or the downloadable version available on the Museum Day website is acceptable.) For more information, visit the Smithsonian Museum Day website at http://microsite.smithsonianmag.com/museumday/affiliates.html.

Smoked Salmon Pate

I don't even like smoked salmon but this was good. Easy to make and great taste. Serge Vie brought it in for our Master Gardener class. That's Serge with his pate, me with Carrot Bread pg. 197 and Carol Vie with Cranberry Coffee Cake pg. 199

Smoked Salmon Pate pg. 166

2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon
1 cup (2 sticks) butter, melted
1 cup sour cream
1/4 cup fresh lemon juice
2 teaspoon dried dill weed
salt and pepper to taste

Combine the salmon, butter, sour cream, lemon juice, dill weed, salt and pepper in a mixing bowl and beat until combined. Chill, covered, for 8 to 10 hours. Bring to room temperature and garnish with lemon slices. Serve with seasoned crackers. You may store, covered, in the refrigerator for up to 2 days.

Makes 3 cups

League Members Bring Cookbook Recipes to Meeting

Lunch is always a great reason to attend the monthly Historical League meetings. Monday, September 14 was no exception with Zona Lorig bringing Romaine Salad with Hearts of Palm and Artichokes pg 160. Yumm. It was delicious and almost all gone by the time I got to the buffet table.

Tobe Daum prepared Blueberry Muffins La Posada pg 62. No wonder the Harvey Girls were so popular, serving such a wonderfully light muffin packed with blueberries. After one taste, I realize why I do not buy muffins in the store.


El Chorro's historic recipe for Tastes & Treasures cookbook for dessert is Chocolate Icebox Cake pg 80. Betsy Davis prepared this 'melt in your mouth' cake and it makes me smile to think of the old Icebox style refrigerators. We have come a long way with convenience appliances but an old fashioned Icebox would still work quite well for this great treat.

Early Phoenix by Kathleen Garcia

League members were treated to a presentation of photos by Kathleen Garcia from her book Early Phoenix. As photos of buildings were displayed, Kathleen talked about their locations and what was now located in their place. Sadly, too many wonderfully-constructed houses have been knocked down in the name of progress.

Most amazing fact to me? Jack Swilling, who came to AZ following the Civil War, saw the potential in the ancient Hohokam canals that ran through the Valley. He raised $10,000 in 1867 and organized a company to bring water to the desert. Wow. How much would that be in today's dollars?

Kathleen had her book for sale and donated $5 of every purchase to the League. She is on the right in the picture with Programs Chair Kathleen Fischer.

Muscular Sclerosis Corks & Chords

Who doesn't like to promote the cookbook and the museum when you are surrounded by lovely people, a beautiful place, food from top chefs and great wines??? Bonnie Newhoff and I had a delightful Saturday evening, Sept 12 talking about a passion of ours, Tastes & Treasures cookbook, in the Mayo Clinic lobby. It was a fundraiser for Multiple Sclerosis and 20% of the cookbook sales was donated to this worthwhile cause. We nibbled on tasty appetizers from Aiello's, Flemming's, Ruth's Chris Steak House, Arizona Cheesecake, Cake Cafe and more. The live music was a nice touch with a grand piano, a harpist, and a jazz band.

Bobbie Griego, owner of Cake Cafe, had a table and brought us red velvet cup cakes. Yummm. Worth the departure from the diet. Bobbie is an avid cookbook collector and commented that Tastes & Treasures is the best cookbook she has read. She bought 2 copies.

Old Ned News September 2009

Read our newsletter online

click Old Ned News Sept 2009

Sandra Day O'Connor devoted to Arizona

Today's newspaper tells the story of her commitment to Arizona and we are so lucky to have her back in the state. Justice O'Connor is ready to help reform Arizona government with meetings at the O'Connor House Project, located at AZ Historical Society Museum, already taking place. Before she left for Washington DC and the Supreme Court 25 years ago, she often brought conflicting parties together to resolve issues away from the courts. That is the hope again as she works to united opposing groups at the O'Connor House in a relaxed, informal setting. Kudos to Justice O'Connor. The new Sandra Day O'Connor exhibit, opening to the public Saturday, October 24 at the Arizona Historical Society Museum, will be a fitting tribute to her.

Guest Speaker Kathleen Garcia

HISTORICAL LEAGUE PROGRAM SEPTEMBER 14, 2009

Join author, Kathleen Garcia, as she talks about Phoenix from the 1870's to the 1920's. We will be taken on a pictorial tour of Washington Street and Center (Central) Avenue. The program will show how Washington and Central changed during these 50 years.

Kathleen has an MA in Southwest and Arizona History and has worked at the Phoenix Public Library for 22 years, the last 15 in the Arizona History Room. Autographed copies of "Early Phoenix" will be available for purchase at the meeting.

Carrot Bread at Master Gardener Class

League Member Bonnie Newhoff contributed many recipes to the cookbook but this is a favorite. My entire kitchen spelled wonderful when I simmered the carrots and spices. It was like a sweet 'carrot soup.' Debbie Brooks, an intern in my Master Gardener class, bought another cookbook after class. Her neighbor also enjoyed the aroma of freshly baked carrot bread when Debbie made it and wanted a book herself. (This book is so easy to promote. It sells itself.)

Carrot Bread page 197

1 1/2 cups sugar
1 1/3 cups water
1/4 cup (1/2 stick) butter
1 cup grated carrots (about 3 large ones)
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups walnuts, chopped

Combine the sugar, water, butter, carrots, raisins, cinnamon, salt, allspice and cloves in a saucepan and mix well. Bring to a boil and boil for 5 minutes, stirring frequently. Let stand until room temperature.
Preheat the oven to 350 degrees. Combine the flour, baking soda and baking powder in a bowl and mix well. Add the flour mixture to the carrot mixture and mix until combined. Stir in the walnuts. Spoon the batter into a greased and floured 5 X 9 inch loaf pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 5 minutes and remove to a wire rack to cool completely.
Makes 1 loaf

Paul Fannin's Beef Stew

Senator Fannin is a legend in Arizona but he was also very down to earth. His long time cook, "Cookie" Ploegsma, gave us this favorite recipe of his. Paul J. Fannin, 1908-2002, was a successful businessman, Governor and three term U. S. Senator. The Historical League was proud to honor him as a 2001 Historymaker. His son accompanied him to the Gala and told us later, "Dad was thrilled to accept this award."
Senator Fannin's Favorite Beef Stew
1 pound sirloin steak, cubed or beef stew meat
4 (14 ounce) can beef broth
1 green bell pepper, cut into quarters
2 ribs celery
1 onion, cut into halves
2 garlic cloves
Dash of pepper
2 potatoes, peeled and coarsely chopped
2 carrots, peeled and sliced
1 cup frozen peas or green beans

Bring the steak, broth, bell pepper, celery, onion, garlic and pepper to a boil in a stockpot and reduce the heat. Simmer for 3 to 4 hours or until the steak is tender, stirring occasionally. Discard the bell pepper quarters, celery and garlic cloves. Add the potatoes, carrots, peas and /or any other vegetable to the stew and cook until the potatoes are tender, adding additional broth as needed for the desired consistency and stirring occasionally. Ladle into bowls.
Serves 4 to 5.

I modified the recipe a little (as I usually do) and used red and yellow pepper which I did not remove. Also used fresh green beans. Since I will be out of town and wanted to leave a meal for my husband, I find the crockpot is the answer. It will be ready for him at the end of the day even when I am gone.