Wednesday, June 29, 2011
Play Ball - The Cactus League Experience museum exhibit is at the AHS Museum at Papago Park in Tempe.
Explore the excitement of spring training baseball. From the earliest days of Arizona baseball to the latest developments of the Cactus League, this exhibit has it all. The exhibit features photos and objects from your favorite teams and players that you won’t see anywhere else in America! Sports fans won’t want to miss this nostalgic look at the Cactus League story. www.playballexperience.com
Exhibit included with General museum admission: $5.00; Ages 60+ and Ages 12-18: $4.00; Ages 11 and younger and all AHS members: Free.
Open during museum regular hours.
AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Free parking at the museum. For more information, contact the museum, 480-929-0292 ext. 180, email@example.com.
Monday, June 27, 2011
Fascinating talk about Pioneer Cemetery in Phoenix. Frank is a wealth of information about early Arizona. His presentation at the Historical League April meeting kept us spellbound while we learned who is buried in the Pioneer Cemetery, who was unearthed and moved to another cemetery and the background to the stories.
We presented him with our new Centennial book but he already purchased it. Arizona Recollections and Reflections is getting to be more well known, a good read and wonderful reference book.
Saturday, June 25, 2011
In addition to being a great fashion model when she wears her vintage clothing, League member Mariamne Moore is a wonderful cook. Her methods may be a little unorthodox but it is fun to try different things. Here is Mariamne's recipe for this yummy cake.
" I didn't exactly use a recipe. I was experimenting. I used a Betty Crocker "Super Moist" yellow cake mix, but I don't believe the super moist claim and I do like a moist cake so I made some additions. Actually, I think I overdid the additions. First I mixed in a 3.4 oz box of Jello french vanilla instant pudding. Then I added a container of cranberry relish from Bashas. It was about 1 1/4 cups. They sell it by the pound & it weighed .83 lbs. Since there was so much more of it, I baked it (in a bundt pan) for about 10 minutes longer than recommended on the box for a total of 55 minutes. If your pan is not dark like mine, you would probably add another 5 min. or so.
Now I think I probably should have stopped there, but I decided to top it with confectioner's sugar (about a cup) mixed with a 1/4 cup Orgeat almond syrup. I think that was too much syrup. It permiated the first inch or so of the cake top and the rest ran down to the plate. All in all, it wasn't so much a moist cake as it was a downright WET cake.
If you want to experiment with the syrup, you can find it at World Market in many different flavors. I used the almond in double strength with all the nasty old corn syrup, but you can get it in sugar free versions as well. I like to flavor my green tea with a little sugar free black cherry. As far as the cranberry relish, you will probably have to wait for the holiday season. Next time, I think I may try fresh cranberries w/o sugar for a more tart taste."
Or you could try Tastes & Treasures on page 182, a delicious cranberry relish.
Thursday, June 23, 2011
June is the meeting where the new board takes over for the upcoming year. Sharron McKinney (center) did a great job as new president at the June meeting and we thank past president Pat Faur (right) for a splendid job. We were pleased to have AHS Museum director, Kyle McKoy (left) join us at the meeting also. (Pictured at the Executive Board meeting prior to the regular meeting).
We are looking forward to a successful 2011-2012 season with our Tastes & Treasures cookbook and Arizona Recollections and Reflections to help celebrate Arizona Centennial.
Tuesday, June 21, 2011
Check out our online version now uploaded to the League's website.
The Historical League really values the talents and hard work of the staff at AHS Museum, Papago Park. Each June we host a luncheon to show our appreciation and to hand out grant money for the coming year. This year we were able to donate $65,000 to the AHS Museum and look forward to seeing the wonderful things they will do. New director, Kyle McKoy talks about events at the Museum during the meeting.
Donna Esposito dishes up a delicious lasagna for everyone.
Jeff Hotchkiss is ready to enjoy a Centennial chocolate bar from the Historymakers Gala while Megan Gately and Dawn discuss ideas with League members.
Sunday, June 19, 2011
The Historical League is a member of the Phoenix Chamber of Commerce, finding it a great way to spread the word about Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book and the AHS Museum. The venue Tuesday was the Westin downtown and what a beautiful facility. Al and I enjoyed the view from the 11th floor. Food was delicious and we met lots of new people and companies. Also renewed past business and received orders for more cookbooks and Centennial books.
Having a photo taken with the Copper Chopper was fun. It is an awesome vehicle - more like a work of art.
My favorite was the dessert table and what beautiful chocolates, truffles, puddings, white chocolate strawberries and more. It reminded me of the recipe for Chocolate Peanut Treats, page 162, Tastes & Treasures. You can make this decadent dessert at home.
Chocolate Peanut Treats
2 cups (12 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 (18-ounce) jar creamy peanut butter
1 cup (2 sticks) butter
1 (5-ounce) can evaporated milk
¼ cup vanilla pudding and pie filling mix
2 (1-pound) packages confectioners’ sugar
1 pound salted peanuts
Combine the chocolate chips and butterscotch chips in a double boiler over simmering water. Cook until blended, stirring frequently. Add the peanut butter and stir until smooth. Spread half the chocolate chip mixture in a greased 10X15-inch baking pan. Chill until firm.
Bring the butter, evaporated milk and pudding mix to a boil in a saucepan. Cook for 2 minutes, stirring constantly. Remove from the heat and beat in the confectioners’ sugar until smooth. Spread over the chilled layer. Stir the peanuts into the remaining chocolate chip mixture and spread over the prepared layers. Chill until firm and cut into 2-inch squares.
Makes 30 (2-inch square) pieces
Wednesday, June 15, 2011
The recipe for Stout Shake on page 92 is impressive and a cool drink for a hot summer day. Andy Ingram, owner of of Four Peaks Brewery in Tempe has some wonderful offerings in Tastes & Treasures. Try the Halibut with Penne and Basil Pesto at the restaurant or make it yourself from page 89. Fresh basil from the garden makes this very flavorful.
The brewery itself resides in the old Borden's Creamery building built in 1892. No additions were added after 1927 so you can see the old brick, wooden ceilings and 35-foot-high glass clerestory.
You can learn other suggestions from Andy's specials in The Arizona Republic called "Beer Buzz".
Arizona has a great promoter of history with Bob Boze Bell. His magazine, True West, is packed with stories of the old frontier. According to True West magazine website, "He has published and illustrated groundbreaking books on the West. Among the subjects are Wyatt Earp, Billy the Kid and Doc Holliday. His series of Western gunfights is titled Classic Gunfights. In addition to his efforts for True West, Boze's work has appeared in Arizona Highways, Playboy and National Lampoon. He has illustrated numerous book covers and appears as a guest speaker on the History Channel, Discovery Channel and the Westerns Channel." I enjoy his short stories for The Arizona Republic.
Carolyn Mendoza posed with him at the Memorial Day Celebration at Pioneer Cemetery.
Carolyn and Bonnie Newhoff arranged the Historical League booth that day promoting the cookbook, Tastes & Treasures, as well as the new Centennial book, Arizona Recollections and Reflections, An Arizona Historymakers Centennial Commemoration. Aprons and hats were a popular item on that lovely day.
Monday, June 13, 2011
Chilled Gazpacho for summer fun
A cool but spicy blend of red onion, garlic, Roma tomatoes, summer squash, avocado, jalapeño, cilantro, chili spice, and vegetable juice. This recipe is from Chef Jeremy Manley, who is known for his organic and local cuisine at Jeremy's on the Hill, in Julian, San Diego's historic mountain destination.
The garden is full of red, ripe tomatoes now so this recipe is timely.
Gazpacho is so attractive when served in mugs or clear containers topped with crouton and fresh parsley.
Put 1/3 cup olive oil and juice of 1 lemon into a blender.
Add 6 - 8 tomatoes chopped
1/2 large white onion, chopped finely
1/2 large summer squash, chopped in 1/4 inch chunks
2 small cucumbers or 1 large cucumber, chopped.
Season with sea salt, fresh ground black pepper, chopped basil or cilantro, 2 cloves garlic. Mix until the gazpacho is soupy but still has some good-sized chunks; add salt, pepper, oil or basil to taste. Serve cold.
Saturday, June 11, 2011
Thanks to Frank Barrios for working with us at the Pioneer Cemetery celebration on Memorial Day.
Thursday, June 9, 2011
Diane Utley of Phoenix shared her yummy Special K Bars in our recipe exchange. It is easy and simple to make.
Another idea is to combine it with the granola recipe page 196 in Tastes & Treasures and create your own special health food bars.
Special K Bars
1 cup corn syrup
½ cup packed brown sugar
½ cup peanut butter
½ cup raisins
5 cups Kellogg’s Special K Cereal
Cook over med. Heat, corn syrup and brown sugar stirring constantly until sugar is dissolved, and bubbly. Removed from heat, stir in peanut butter and raisons, add special K and stir until well coated. With back of spoon or hand press mixture evenly and firmly in a 13 x 9 in. pan sprayed with veg. oil cooking spray. Cool cut in bars.
Sometimes I have to add a little more Cereal; I do like a little more peanut butter.
Monday, June 6, 2011
Also try page 191 in Tastes & Treasures for a slight variation of this recipe using old-fashioned oats and a touch of cinnamon.
For less calories, place your cookies on parchment paper lined cookie sheet before you bake them. What a difference in clean up too.
Giant Double Chocolate Cookies
½ c shortening
1 cup brown sugar
½ cup sour cream
1 ½ teasp vanilla
3 cups ghiradelli semi sweet chips
1 ¾ c unsifted flour
½ teasp salt
½ teasp baking powder
½ teasp baking soda
Cream shortening with sugar. Mix in egg, sour cream, vanilla. Melt 1 ½ c chips and blend with creamed mixture. Sift flour with salt, baking powder, baking soda, add dry ingredients to creamed mixture, stirring until smooth fold in remaining chips. Chill dough ½ hour. Use ¼ c dough for each cookie. Place on greased baking sheet. Flatten slightly. Bake 350 for 10-12 minutes or until slightly soft in center.
Saturday, June 4, 2011
The chicken gets really tender and delicious with this yogurt marinade. And just a touch of curry adds a great flavor. We multiplied the recipe to feed a large group for a pre-wedding party.
Thanks to HungryGirl.com for this reduced calorie and fat recipe.
12 oz. raw boneless skinless lean chicken breast, cut into cubes (1 1/2 inches)
2 red bell peppers
1 large (or 2 small) yellow summer squash
1/4 cup plain fat-free yogurt
1 tsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
In a medium sealable container, combine yogurt, lemon juice, curry powder, garlic powder, onion powder, salt, and paprika, and stir well. Add chicken and coat completely. Cover container and refrigerate for at least 1 hour.
Meanwhile, if using wooden skewers, soak four in water for 20 minutes to prevent burning. Cut peppers, squash, and onion into chunks equal in size to the chicken cubes.
Skewer the chicken and veggies alternately onto four skewers, packing the pieces together tightly.
Spray grill lightly with nonstick spray, and bring to medium-high heat.
Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs with long barbecue tongs.
With the grill cover down, grill for another 5 - 7 minutes, until chicken is cooked through.
Remove from grill and allow to cool slightly. Once cool enough to handle, pull chicken and veggies off the sticks and enjoy.
MAKES 2 SERVINGS
PER SERVING (two kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g carbs, 5g fiber, 12g sugars, 44g protein -- PointsPlus® value 7*
Thursday, June 2, 2011
When I received the invitation to participate in a recipe exchange, I groaned. This is too much like the chain letters of old. But then I found out it is a great way to reconnect with friends and family. Even if they replied they were too busy or could not be involved at this time, we started communicating again . . . making plans to get together, sharing photos, etc. The internet helps keep us in touch with each other, despite the naysayers.
Macaroni Salad from cousin Elaine Bannister in Newfoundland, Canada
1 box spiral pasta (cooked)
1 green pepper (chopped)
3 stocks celery (chopped)
1 carrot (grated)
1 onion (chopped)
2 tbsp. sugar
1 tsp. pepper
1 tomato (chopped)
1/2 cup French dressing
1/2 cup Golden Italian dressing
3/4 cup Miracle Whip
Mix the 3 dressings together - add remaining ingredients. Toss! Let stand 8 - 10 hours for flour to go through salad. Enjoy!
Photo courtesy of Taste of Home.