OCTOBER 14TH TOUR PLANNED

Join the League for the first tour of the season when we visit the Arizona Mining and Minerals Museum. The museum houses a collection of more than 3,000 gemstones, rocks, minerals and numerous exhibits which highlight the mining industry that helped build Arizona. It traces its origins back to the first Arizona Fair held in November of 1884. Under the direction of the Arizona Historical Society since July, it will soon be transformed into the Arizona Centennial Museum spotlighting Arizona’s five C’s. This is your opportunity to see the “before.” We will view a short video, see exhibits and hear a talk by a museum staff member. The gift shop features mineral specimens and jewelry. Located at 1502 W. Washington in downtown Phoenix, we plan on meeting at 10:30 a.m. Join us for lunch afterwards at Tom’s Tavern, a Phoenix favorite since 1929. Comment to this blog for reservations.

Ben F. Williams, Jr. Storyteller/ October guest speaker

League meetings have wonderful, informative guest speakers as well as delicious luncheons, especially when the recipe is from Tastes & Treasures cookbook. Don't miss October 4 meeting with Ben F. Williams, Jr.

Ben–a fifth-generation Arizonan whose father and grandfather owned ranches in Arizona, Sonora and Chihuahua–retired from the practice of law after 50 years and took up writing about the Old West. He is a regular contributor to the Tombstone Epitaph newspaper, and has published articles in Range magazine and Precision Shooting magazine. Ben is a former City Attorney of Tombstone and four-term Mayor of Douglas (1980-1988).

Taking life on both sides of the border as his canvas, Ben has brought his stories to book form. His first two books–Tales of My Southwest and More Tales of My Southwest–convey the ups and downs of life along the ranching and mining frontiers of the Mexican border from the 1800s to the present day.

Ben’s new book, Pancho Villa : A Lifetime of Vengeance , began as a short story. Ben says once he started delving into the research and realized how many times Pancho Villa had crossed his family’s path during the Mexican revolutions, the simple short story grew into a book.


Bruce J. Dinges, Editor, Journal of Arizona History/Arizona Historical Society comments, "Storytelling may be an endangered art form in our information age, and that’s a shame. Attorney and former Douglas mayor Ben F. Williams, Jr. reminds us of the old-fashioned charm of a good story, well told . . . Williams captures the small moments – childhood pranks and human foibles – that bring smiles of recognition because they say something universal about the human condition."

Madelines

The Arizona Inn has served hundreds of visitors to Tucson since it was built by Isabella Greenway in 1930. This recipe for delicious cookies is found on page 109 of Tastes & Treasures. The cookie molds give it this distinctive shape.
A more detailed history of The Arizona Inn and AZ Congresswoman, Isabella Greenway, is documented in the book An Enterprising Woman by Kristie Miller. Miss Greenway was a long time friend of Eleanor Roosevelt corresponding with over 200 letters between them. For a good story of early Arizona, pick up this book.

Save the Date - Historymakers Gala

Details: http://www.historicalleague.org/historymakers.htm

Golf Tournament

NEW FALL FUNDRAISER
SUNDAY, NOVEMBER 7TH

MEMBERS, FAMILY AND FRIENDS ARE INVITED
FOR A HISTORICAL LEAGUE'S
GOLF OUTING AND SOCIAL
11:00AM FOR REGISTRATION,CHIPPING & PUTTING FUN
12:30PM SHOTGUN START
5:30PM SOCIAL HOUR IN THE CLUB HOUSE RESTAURANT
FORMAT: FOUR PERSON TEAMS, CASUAL/FUN (SIGN UP AS A TEAM OR WE WILL PUT TOGETHER YOUR FOURSOME)

$150 FOR GOLF AND HOSTED SOCIAL HOUR:
COCKTAILS, WINE, DRAFT BEER & SODA
+ HORS D'OEUVRES
$30 FOR SOCIAL HOUR ONLY

REGISTRATION FOR BOTH EVENTS WILL BE AVAILABLE THROUGH THE HISTORICAL LEAGUE'S WEBSITE:
WWW.HISTORICALLEAGUE.ORG/GOLF.HTM

** PLEASE HELP US AND SIGN UP EARLY**

Crunchy French Toast with Maple Syrup

For a fabulous breakfast treat try this recipe from Camelback Inn found on
page 66 of Tastes & Treasures.

Crunchy French Toast with Maple Syrup
1/2 vanilla bean, or 1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup milk
1 teaspoon ground cinnamon
6(1-inch) slices white bread
2-3 cups cornflakes, crushed
6 tablespoons butter
confectioners' sugar
6 ounces (or more) maple syrup
Split the vanilla bean into halves and scrape the seeds into a medium bowl. Whisk in the eggs, milk and cinnamon. Add the bread and let soak for 1 minute per side. Press each piece of soaked bread into the cornflakes to coat. You may make ahead 1 day in advance up to this point. Wrap i plastic wrap and chill in the refrigerator.
Heat the butter in a skillet over medium heat until the foam subsides. Add the coated bread and cook on each side until brown. Cut each piece into halves and arrange on serving plates. Sprinkle with confectioners' sugar and drizzle with the maple syrup. Serve immediately.
Serves 6

So Many Ways to Make Spinach Salad

Spinach Salad with Warm Bacon Dressing pg 70 Tastes & Treasures is a favorite of mine.

Here's a new twist with barley.
Spinach Barley Salad with Gorgonzola and Toasted Walnuts
4 cups quick-cooking pearl barley
3 tablespoon sherry vinegar or red-wine vinegar
½ teaspoon Dijon mustard
2 tablespoon extra-virgin olive oil
1 ounce gorgonzola cheese, finely crumbled (about ¼ cup)
6 cups baby spinach leaves, shredded
¼ cup sliced red onion
2 tablespoon toasted chopped walnuts

Cook barley according to package instructions. Meanwhile, whisk together vinegar and mustard. Whisk in oil until well blended, then whisk cheese into mixture.
Put cooked barley in a serving bowl. Add remaining ingredients, plus salt and pepper to taste, then toss gently. Stir in vinaigrette; cover and refrigerate for at least 30 minutes to allow flavors to mix.
Note: Quick cooking pearled barley cooks faster than regular barley. Any soft, crumbly cheese such as feta, blue or goat cheese is good also.

Sneak Peek at New Exhibit

Plans are underway for a new exhibit at the AHS Museum at Papago Park. The storage area is filled with wonderful artifacts hidden from the public. Soon visitors will be able to view many of the items in these collections through a "Visible Storage" exhibit. Zona Lorig enjoys a sneak peek at this Open Shelf Exhibit organized by Ashley Smith, Museum Collections Registrar.

Cherry Mango Salsa

Salsas are a wonderful way of spicing up foods and creating dips. Tastes & Treasures has Cowboy Caviar, page 180, and Corn Salsa, page 33.

Cherry Mango Salsa from Coup des Tartes Restaurant in Phoenix adds a new dimension with fruit.

½ pound pitted and coarsely chopped sweet or sour cherries
½ lime, juiced
½ red onion, minced
1 tablespoon finely chopped jalapeno pepper, seeds removed
1 tablespoon finely chopped cilantro
1 mango, diced
salt and pepper to taste
Combine all ingredients in a mixing bowl. Stir until blended. Cover and chill for 1 to 2 hours.
Makes 2 cups

Grilled Tuna Jalapeno Sandwich

This tasty grilled sandwich was served at the historic Cozmic Cafe in Placerville, California (aka Hangtown). Whole wheat bread was loaded with tuna, tomatoes, monterey jack cheese, red onion and guacamole; then grilled to a golden brown. Shelley and Candice enjoyed the stop outside Sacramento built in an old gold mine carved inside the mountain. The National Historic Registry building gets cold as you walk back into the mine. Kids love it. Just remember that it takes a while for your order to appear. The staff work at their own pace but worth it.

Historymakers Gala Work

Thanks to a wonderful staff at the AHS Museum (photos of Megan Gately and Jeff Hotchkiss) for their help with the preparations for Historymakers Gala and Recognition Program. Jeff has spent hours researching, documenting and editing photos of our honored Arizonans. Zona and I were thrilled to get the CD for volunteer Joan Robinson-Blumit to upload to the website and to use in the upcoming Gala Centennial book. This enables teachers, students, researchers, family historians and more to access the information about some of Arizonans most celebrated people.

Culturekeepers Award goes to Reba Wells Grandrud

It is no surprise that Historical League member Reba Wells Grandrud will be honored this year for making a positive impact on the state's history. Arizona Culturekeepers are a varied group and they all support the state's culture, environment, history or economy. Reba is a past National Register of Historic Places co-ordinator and has taken an active role in researching, preserving, teaching and publishing state, local and regional history in Arizona and New Mexico.

She will be in good company with former Governor Rose Mofford, theater owner Dan Harkins, historian Frank Barrios, cowboy artist Bill Owen, the Scottsdale Charros, historian Aaron Cohen, performer and songwriter Sue Harris, Tohono O'odham basket weaver Annie Antone and cultural preservationist Roxanne Knight.

The inductees will be honored at noon on September 19 at the Westin Kierland Resort and Spa. $45 per person. Proceeds benefit the Arizona Historical Society and Sharlott Hall Museum in Prescott.

For more information 480-624-1356 or RSVP info@kierlandresort.com

AZ History Convention proposals

October 1 is the deadline for 2011 Arizona History Convention presentation proposals. The Tastes & Treasures cookbook has submitted a proposal about historic recipes, historic hospitality venues and Historymakers food memories.

The program committee for the Arizona History Convention is inviting proposals for presentations on any aspect of Arizona history for delivery at the 52nd Annual Arizona History Convention, which will be held April 28 - 30, 2011, at the Hilton Garden Inn & Pivot Point Conference Center, Yuma. We encourage both individual submissions and proposals for complete sessions. Proposals must be submitted by October 1, 2010, to Bruce J. Dinges, c/o Arizona Historical Society, 949 E. 2nd St., Tucson, AZ 85719. Only one proposal per presenter. Include name, address, phone number, and biographical information, along with title of presentation and no more than one page of description.
Information on convention meals, tours, and lodging will be mailed in February, 2011. For more information, contact Bruce Dinges, AHS Publications Director (phone 520-628-5774; email bdinges@azhs.gov ), or visit the convention website: www.arizonahistory.org.

Yorkshire Pudding or Popovers?

In Wisconsin, they call these delicious yeast rolls Popovers but our Canadian friend remembers his mother baking them as Yorkshire Pudding. Either name, they were yummy. The recipe for Popovers calls for butter in baking while Yorkshire Pudding uses lard.

Every day at the Dalles House in St Croix Falls they serve Yorkshire Pudding with a different flavored butter. Ours was Applesauce blended with softened butter and a hint of powdered sugar added to make it spreadable. Another flavored butter is made by combining raspberries and lemon with the butter.

Tastes & Treasures recipe for Refrigerator Rolls would be a nice comparison to these and very easy to make.

Refrigerator Rolls page 170
2 envelopes dry yeast
1/4 cup lukewarm water
2 cups milk
1 cup (2 sticks) butter
4 eggs
3/4 cup sugar
2 teaspoons salt
7 cups all-purpose flour

Dissolve the yeast in the lukewarm water in a bowl. Let stand for 10 to 15 minutes. Scald the milk in a saucepan. Add the butter to the hot milk and stir until melted. Beat the eggs in a mixing bowl until blended. Beat in the sugar and salt. Add the milk mixture and beat until combined. Add the yeast mixture and flour and beat until a dough forms.
Turn the dough onto a lightly floured surface and knead several times. do not allow the dough to become too stiff. Place the dough in a greased bowl, turning to coat the surface. Chill, covered for 2 to 10 hours. Shape the dough as desired and arrange on a baking sheet. Let rise until doubled in bulk. Preheat the oven to 350 degrees and bake for 15 to 20 minutes or until light brown. Decrease the sugar to 2/3 cup for a less sweet dough.
Makes about 2 dozen rolls depending on shape

Corn Salsa from El Tovar luncheon menu

Ready to add tomato and vegetable juice cocktail, this salsa is so easy and a popular item for a party. Black beans are a favorite extra to add lots of color and taste.

Corn Salsa from 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

After dinner drink

Nothing like a cool, creamy Amaretto drink to top off a meal. Brian ordered this treat of Amaretto liquer mixed with club soda, cream and garnished with vanilla beans.

Tastes & Treasures, page 192, has another yummy drink that is great for summer sipping.
Tumbleweeds
2 ounces Kahlua
1 ounce vodka
1 ounce brandy
4 cups vanilla ice cream
Process the Kahlua, vodka, brandy and ice cream in a blender until smooth. Pour into chilled Champagne glasses and serve immediately.
Serves 8

Banana, Walnut, Blueberry Muffin

Talk about sharing a muffin . . . This one fed all 6 of us traveling in the Upper Peninsula of Michigan. Made by the Byzantine Friars from the Society of St John in Eagle River, Michigan, this muffin was filled with banana, blueberries and walnuts. Although a little dry, it was worth it.

The Friars sell their home made jams, jellies, muffins and honey at the Jampot down the road from their Monastery. This store is their monetary support and tourists from all over come to their tiny shop. The line to buy their goods on a sunny Saturday afternoon was to the door.

The blueberry muffins from La Posada, pg 62 Tastes & Treasures, are moist and flavorful. Adding banana and walnuts would make them comparable to the Friar's fare.