Thursday, April 28, 2011

Kudos for ARIZONA Recollections and Reflections

From Gloria in Phoenix . . .

I've been leafing through the beautiful Arizona Recollections and Reflections book you gave me yesterday, and am staggered by the interesting information and wonderful photographs! What a TREASURE! Thank you, beyond words! Gary has also spent an hour with it out on the patio, and was equally as fascinated as I. I can't think of a more wonderful gift.

Also from John in Minneapolis . . . "My father in law was a history teacher. He would have loved this book. Very well done and very interesting."

Governors Luncheon Salad

Wonderful presentation for salad with the thinly sliced cucumber wrapped around the salad greens. Accompanied by tender grilled chicken breast, it was a lovely luncheon for the "Conversation with Arizona's Woman Governors." A great dressing for this salad is found on page 21 Tastes & Treasures cookbook. Strawberry Vinaigrette brings a fresh, summer taste to a traditional salad. Desert followed with a nutty crumb crust on the cheesecake. Very nice.

Governor Rose Mofford received several standing ovations. Rose is considered the perfect Governor to mend fences and move forward. She was the first woman governor in the U.S.A. Rose was joined in the conversation by Governors Jane Hull and Jan Brewer. Janet Napolitano spoke via satellite.

Wednesday, April 27, 2011

Cookbook Orders from Promo at Governors Luncheon

With 700 people attending the Biltmore luncheon for Governor Rose Mofford, it was wonderful to be able to promote Tastes & Treasures cookbook as well as ARIZONA Recollections and Reflections Centennial book.

Jennifer Lee of Phoenix writes, "I learned about it at a recent event where the AZ Women Governors were speaking. I thought my mother-in-law would enjoy it as well, so I bought an extra copy for her. Thanks!"

Sunday, April 24, 2011

Stuffed Sweet and Hot Pepper Appetizers

Italian Stuffed Peppers
This makes a wonderful appetizer for a special occasion.

1 – 16 oz jar hot peppers
1 – 16 oz jar sweet cherry peppers
2-3 cloves garlic powder
1 cup parsley, chopped
3 tbsp parmesan cheese
4 tbsp olive oil
2 tbsp vinegar
1 cup day old bread crumbs
1 -2 oz tin anchovies

Drain peppers and set aside.
Pour vinegar over bread crumbs. Combine parsley, garlic, parmesan cheese, olive oil and anchovies and mix with bread crumbs.
Stuff peppers with bread crumb mixture and place on cookie sheet.
Bake 350 degrees for 10-15 minutes or until golden.

A Mediterrean version calls for the addition of raisins and pine nuts. Yummm.

Friday, April 22, 2011

Lunch with Gov Rose Mofford

700 people turned out to honor Rose as AZ Woman of the Year at the Biltmore on Thursday, April 14. She is highly respected and dearly loved by so many. Rose was made a Historymaker in 1999 and the Historical League has been a fan ever since, supporting her at this event with 3 tables. Her humor is outstanding and she continues to donate her time and talents to charitable organizations, now focusing on the homeless shelters, disabled and elderly. What a big heart to go with her big hairdo.
Christine Wilkinson, daughter of 1993 Historymaker Bill Kajikawa, was M.C. doing an outstanding job of organizing the conversation with Governors Jane Hull, Janet Napolitano and Jan Brewer who also attended. (Napolitano via satellite) Christine also allowed the Historical League to promote the Centennial book ARIZONA Recollections and Reflections and Tastes & Treasures cookbook by placing postcards in the welcome packets. We have already received online orders as a result.

Wednesday, April 20, 2011

History that's Fun to Learn -Shipping Centennial books

With orders for ARIZONA Recollections and Reflections coming in, the books need to be shipped out. We are enjoying the ease of shipping through the post office using priority mail with the mailman picking them up. Zona and I had 20 to ship one day so we took them to the post office.

The Historical League is pleased that the book is an official Legacy Project. ARIZONA Recollections and Reflections gathers rare photographs and stories of history makers and companies that shaped the Arizona we live in today.

Monday, April 18, 2011

Kitchen Sink Fritatta

Company is coming with nothing to serve for breakfast. Fear not. We used what we could find in the refrigerator and the garden.
1/4 cup red sweet pepper, chopped
1/4 cup yellow sweet pepper, chopped
1/4 cup green onion, chopped
1 clove garlic, chopped
1 cup ham, chopped
8 eggs
1/2 cup milk
1/2 cup shredded mozarella cheese
1/2 cup potatoes, cooked and sliced
1/2 cup any left over cooked vegetables such as spinach and broccoli
1/4 cup fresh parsley, chopped
salt and pepper
PAM spray

Spray PAM onto a pan that can go in the oven. Saute the peppers, garlic and onions. Saute the potatoes.
Add the ham.
Beat the eggs in a bowl. Add milk and seasonings.
Add eggs to the pan and cook until starting to set.
Mix in cheese.

Bake 10-15 minutes at 375 degrees or until set. Cut into wedges. Top with salsa.
Serves 6.

Another delicious breakfast dish is Breakfast Casserole page 195 in Tastes & Treasures cookbook.

Saturday, April 16, 2011

Historic Stockyards for lunch

Great way to wind up a private tour of Tovrea Castle was with lunch at the Stockyards Restaurant. We dined in the Rose Room with it's hand painted murals. The 1890s bar is also filled with history.

The wine room is new but filled with vintage wines.
Love the entrance under the giant spur and check out the photo one of the owners ringing the huge dinner bell. It was found buried in 30 foot tall oleanders when they did renovations.

The fire roasted chicken salad was enhanced with corn, sweet red and yellow peppers and chives. And nothing like berry shortcake with moist cake and fresh, juicy berries for dessert. I personnaly prefer the Summer Trifle on page 154 of Tastes & Treasures for a beautiful presentation and delicious fruit dessert.

Thursday, April 14, 2011

Creamy Salmon Bake

Crispy Creamy Salmon Bake
This delicious fish dish has omega-3s and a yummy cream sauce. Courtesy of

Don't forget another great idea for any leftover salmon is Smoked Salmon Pate found on page 166 of Tastes & Treasures cookbook.
2 tbsp. Fiber One bran cereal (original)
2 tbsp. panko breadcrumbs (often found in the Asian foods aisle)
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley
Dash each salt and black pepper
Two 5-oz. raw salmon fillets
2 1/2 tbsp. plain fat-free yogurt, divided
1 tbsp. Hellmann's/Best Foods Dijonnaise
1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and/or spray with nonstick spray. (For skin-on salmon, use the foil.)
Place cereal in a sealable plastic bag, remove as much air as possible, and seal. Crush cereal through the bag with a mallet or heavy can. Add panko breadcrumbs and all seasonings except dill to the bag. Seal and shake to combine. Set aside.
Lay salmon on the baking sheet -- for skin-on salmon, skin side down -- and spread 1/2 tbsp. yogurt on top of each fillet. Evenly distribute breadcrumb mixture over the yogurt, and lightly pat to adhere.
Bake in the oven for 12 - 14 minutes, until fish is cooked through.
Meanwhile, to make the sauce, combine Dijonnaise, dill, and remaining 1 1/2 tbsp. yogurt in a small bowl. Add 1 tbsp. hot water and stir until smooth and uniform. Set aside.
Plate baked fish (for skin-on salmon, use a spatula to slide the fillets off the skin) and drizzle with sauce. Enjoy!
PER SERVING (1 fillet with sauce): 305 calories, 15g fat, 298mg sodium, 10g carbs, 1.75g fiber, 1.5g sugars, 30g protein -- PointsPlus™ value 8*

Sunday, April 10, 2011

Tres Leche cake

Tres Leche Cake was served at the Historymakers Gala at Camelback Inn on February 11. It was an historic evening with an awesome menu. Of course, I loved the desserts. This was one of them. Found this recipe on Another dessert that is so delicious is Summer Trifle on page 154 of Tastes & Treasures.

We also premiered the new Centennial book ARIZONA Recollections and Reflections that night. Wonderful history of Arizona and it's Historymakers.

* 3/4 cup butter, softened
* 1 1/2 cups white sugar
* 9 egg yolks
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 cup milk
* 9 egg whites
* 1 teaspoon cream of tartar
* 2 cups heavy whipping cream
* 1 (5 ounce) can evaporated milk
* 1 (14 ounce) can sweetened condensed milk
* 2 cups heavy whipping cream
* 1 cup white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Nutritional Information open nutritional information

Amount Per Serving Calories: 365 | Total Fat: 20.7g | Cholesterol: 141mg

Friday, April 8, 2011

Artichoke Hummus

Artichoke Hummus
Can't wait to dig into this delicious recipe from Find other great dips in Tastes & Treasures Cookbook.


1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup plain fat-free Greek yogurt (like Fage Total 0%)
1 tbsp. lemon juice
1 1/2 tsp. crushed garlic
1/2 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Optional garnish: additional parsley flakes and paprika
Place all ingredients except chickpeas and optional garnishes in a blender. Set aside.
have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika.

PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein -- PointsPlus™ value 1*

Wednesday, April 6, 2011

Centennial Book gets reviewed by Louise McCall

It is so rewarding to hear from readers of the new Legacy Project tribute to Historymakers, ARIZONA Recollections and Reflections. History that's Fun to Learn.

Louise McCall, widow of Robert McCall Aerospace Artists 1919-2010, writes, "It is marvelous and makes me very proud to be part of it. I can see Bob smiling and saying 'an excellent job'." Louise is an excellent artist in her own right, designing murals and paintings that are displayed in several public places including Virginia Piper Cancer Center at Scottsdale Healthcare.

Sunday, April 3, 2011

Satisfied Cookbook Customer

We love to hear from people who have purchased Tastes & Treasures cookbook.

"I had just gotten back home to Omaha from visiting my sis who just moved to Scottsdale. They took us to Lon's for the Lemon Pancakes...yums! I stumbled onto your site while searching online for the pancake recipe. They are new to that area and I thought it would make a great 'Thank You' gift. They loved it." Sandee from Omaha

Lemon Souffle Pancakes are on page 53. Easy to make and impressive to serve.