Phoenx Airport Museum - 100 Years 100 Ranchers

The League's October tour was to the airport to view the exhibit "100 Years 100 Ranchers Photographs by Scott Baxter." The exhibit features the men and women whose families have been cattle and sheep ranchers for a century or more. Our guide, Jane, one of the Navigators, the airport volunteers, took us through 2 terminals. She spoke about artwork and airport design as well as the ranchers' exhibit.

Zona Lorig grew up on cattle ranch near Tombstone where her brother, Fred, still runs a cow-calf operation. She's standing in front of the photo featuring him and her grandnephew.

The photographs are on display in Terminal 3, Level 2, from Nov. 12 to June 3. Phoenix Airport Museum

Raspberry Crumble Bars at Open House

These were mouthwatering. I remember my mother making something similar that we called Raspberry Squares.

New Member Karen Swanson has questions for Debbie Wegener about the Centennial Book, AZ

Recollections and Reflections. She already has a box of ten Tastes & Treasures that she is giving as Christmas gifts this year.

AHS Museum Director Kyle McKoy spoke about the future of the Museum incorporating new and innovative exhibits to reach the youth. She has a great vision for

AHS.

RASPBERRY CRUMBLE BARS

Ingredients:

3 sticks unsalted butter, slightly soft

3 1/3 cups flour

¾ cup sugar

¾ cup brown sugar

1½ cups old fashioned rolled oats

¾ tsp sea salt

1 large egg

1 T whole milk or cream

1½ cups Raspberry Preserves

½ cup fresh raspberries (optional)

Method:

1. Preheat oven to 350 F. Spray a 9x13-inch pan with non-stick cooking spray.
2. In the bowl of an electric mixer place the flour, sugar, brown sugar, oats and salt. Using the paddle attachment beat on low speed to combine. Turn off the mixer.
3. Cut the butter into little cubes.
4. Combine the egg and milk in a small bowl, whisking with a fork.
5. Add the butter, egg & milk, beating at low speed only until the mixture resembles coarse crumbs. Stop and scrape down the bowl with a rubber spatula as necessary.
6. Reserve 3 cups of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom of the prepared pan.
7. Spread the Raspberry Preserves (and fresh raspberries, if using) over the top, leaving a ½-inch border.
8. Crumble the rest of the oat mixture over the preserves.
9. Bake until lightly browned, about 40-50 minutes.
10. Cool completely before cutting into bars. Can be made a day ahead… this is actually better the next day.

Halloween Witch for Oct League meeting

Display makes such a difference in enhancing food presentation. Pam Stevenson brought these yummy cupcakes for the buffet with the Halloween witch watching over them. Thanks to the Historical League Hospitality committee for creating such lovely food tables each month.

Pam created the Historymakers video that premiered at the Historymakers Gala in February. This video compliments the Centennial book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration available at www.HistoricalLeague.org.

Peanut & Banana Cupcakes

INGREDIENTS

1/2 cup butter, softened

1 cup sugar

2 eggs

1-1/4 cups mashed ripe bananas (2-3 medium)

1/4 cup buttermilk

2 teaspoons vanilla extract

2 cups cake flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup chopped lightly salted dry roasted peanuts

FROSTING:

2 cups confectioners' sugar

1 cup creamy peanut butter

1/2 cup butter, softened

2 teaspoons vanilla extract

3 to 4 tablespoons 2% milk

1 cup chopped lightly salted dry roasted peanuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the confectioners sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Spread frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.

Yield: 2 dozen cupcakes

Crostini with Brie, Cranberry and Pistachios

One of the most popular appetizers served at the Membership Open House on Oct 20 was this delightful Crostini. Leslie Christiansen has shown her culinary talents before and we were thrilled to have her in this historic kitchen again for the event. Renee Donnelly and Bonnie Newhoff help out with the preparation. Note the Veggies on the counter, ready to be presented also.

The Historical League has written two books in the last few years. Tastes & Treasures A Storytelling Cookbook of Historic Arizona is filled with great

recipes like this one.

Our AZ Centennial book, Recollections and Reflections An Arizona Historymakers Centennial Commemoration is an official Legacy Project. Both books were available at the Open House.

CROSTINI WITH BRIE, CRANBERRY & PISTACHIOS

Ingredients:

8 oz brie, at room temperature

½ cup dried cranberries, chopped

½ cup pistachios, chopped

1 baguette French bread

Extra Virgin Olive Oil

Method:

1. Preheat oven to broil. Move oven rack near the top.
2. Slice bread about 3/8-inch thick, about 24 slices. Place bread on a sheet pan and lightly drizzle with olive oil.
3. Lightly toast one side of the bread, about 3-4 minutes. Allow to cool.
4. Using a butter-knife spread a thin layer of the brie on the toasted side. Sprinkle with the chopped cranberries and pistachios.

Serves 12 as an appetizer

Open House very successful

Touring the Craftsman-style Hearn Home on Northern Ave in Phoenix was amazing. And everyone enjoyed the wonderful food and drinks, listening to the many speakers and just visiting with Historical League members and guests.

Loved the "before" and "after" photos of the extensive remodel.

We all enjoyed guest speaker Reba Wells-Grandrud talk of Sunnyslope community history. She has authored and co-authored several books

including assisting on the new AZ Centennial book Recollections and Reflections An Arizona Historymakers Centennial Commemoration. This book is an official AZ Centennial Legacy Project. Reba has been very involved in the Sunnyslope Historical Society as well as Arizona Historical Society, is a "CultureKeeper" as well as a long-time Historical League member.

RAINBOW VEGGIE SHOTS WITH BLUE CHEESE DRESSING

This delightful display of veggies was impressive.

Vegetables:

50 Carrot sticks

50 Red Pepper sticks

50 Yellow Pepper sticks

50 Celery sticks

50 Jicama sticks

50 English Cucumber sticks

Method:

1. Wash vegetables. Peel carrots and jicama.
2. Cut the vegetables in 5-6-inch lengths, about the width of your baby finger. Please leave the leaves on the celery ends. The vegetables should be slightly different lengths.
3. Keep the vegetables chilled in zip-top bags. They can be cut a day ahead.

Dressing Ingredients:

½ cup Blue Cheese

3 T buttermilk

3 T sour cream (low-fat is OK, but don’t use non-fat)

2 T mayonnaise

2 T white wine vinegar

1 clove garlic, finely minced or micro-planed

1 t sugar

2 T parsley, chopped

S&P to taste

Method:

1. In a medium sized bowl mash blue cheese with a potato masher or fork until it resembles cottage cheese.
2. Add remaining ingredients and stir until blended.
3. Add salt and pepper to taste.
4. Cover and chill until ready to serve.
5. The dressing can be kept covered in the refrigerator for several days.

Makes about 1 cup

Clay Thompson's Centennial Game

Clay Thompson's blog 10-14-11

Now, here's the deal. I have at hand a handsome, leather-bound copy of “Arizona Recollections and Reflections” published by the Historical League, an arm of the Arizona Historical Society.

Clay Thompson's Blog on 10-21-11

Historic Home to host Membership Open House

The Craftsman-style Hearn Home on W. Northern is the venue for the 2011 Historical League Membership Open House. Guest Speaker and former Director of AHS Museum at Papago Park, Reba Wells Grandrud, is very knowledgeable about the Sunnyslope area and will tell us

more about the home. We are excited to tour the fully restored

homeand learn all about the challenges and successes of the project complete with

"before and after" photos.

Tastes & Treasures cookbook will be for sale along with Arizona Recollections and Reflections An Arizona Centennial

Historymakers Commemoration, Centennial aprons, hats and visors. Several of the foods served are from the cookbook.

Thanks to co-chairs President Elect Pam Ryan and Leslie Christiansen for organizing a lovely afternoon on Thursday, Oct 20.
For more information contact Pam at pardir@cox.net or Leslie at wackomama4@gmail.com

Clay Thompson's Blog about the Commemorative Book

Read Clay Thompson's blog about the Commemorative book.

Arizona Historical Photographs Fair

Today, visit Arizona Historical Society at Papago Park for the annual Photographs Fair, 11 am - 3 pm.

Chicken Bruscheta Salad

Bruschetta Chicken Salad

We love the idea of a salad topped with chicken and a delicious tomato mixture

Ingredients:
Bruschetta Topping
1 cup chopped plum tomatoes (about 2 tomatoes)
1/4 cup chopped red onion (about 1/4th of an onion)
2 tbsp. drained and chopped roasted red peppers (packed in water)
2 tbsp. sliced black olives, finely chopped
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic

Salad
One 4-oz. raw boneless skinless lean chicken breast cutlet
Dash each salt and black pepper
4 cups chopped romaine lettuce
2 tsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese, cut into coins
2 tbsp. fat-free or low-fat balsamic vinaigrette

Directions:
In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.

Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.

Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parmesan topping, and top with string cheese coins.

Top or serve salad with dressing.

MAKES 1 SERVING

Thanks to hungrygirl.com for great recipe ideas

Serving Size: 1 salad with dressing (entire recipe)
Calories: 360
Fat: 11g
Sodium: 988mg
Carbs: 26g
Fiber: 6.5g
Sugars: 12g
Protein: 37.5g

HG Teriyaki Salmon Mango Wrap

Teriyaki Salmon-Mango Wrap

This yummy meal has fruit, fish and vegetables rolled up in a tortilla wrap.

Ingredients:

One 2.6-oz. pouch boneless skinless pink salmon, roughly flaked (about 1/3 cup)

1 tsp. thick teriyaki sauce/marinade

1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla

1/2 cup chopped romaine lettuce

1/2 cup mango cut into thin strips

1/4 cup thinly sliced red onion

1/4 cup jicama cut into thin strips



Directions:

In a small bowl, combine salmon with teriyaki sauce and mix well. Set aside.


Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. 

Evenly place lettuce over the bottom half of the tortilla.
Evenly top lettuce with salmon mixture, mango, onion, and jicama.


Carefully and tightly roll up tortilla over the filling from bottom to top. Secure with toothpicks, if needed.


Slice in half.

Thanks to Hungry Girl for a delicious low-calorie recipe.

MAKES 1 SERVING
PER SERVING (entire recipe): 256 calories, 6g fat, 819mg sodium, 40g carbs, 16g fiber, 16g sugars, 24.5g protein

Salmon Spread the Love

Tastes & Treasures cookbook has a Smoked Salmon Pate on page 166. My family loves it, but also try this one for reduced fat and calories.
Salmon Spread the Love

Ingredients: 

One 8-oz. tub fat-free cream cheese, room temperature 

One 5-oz. can skinless boneless pink salmon in water, drained and finely flaked 

2 wedges The Laughing Cow Light Original Swiss cheese 

1 1/2 tbsp. Dijonnaise

1 tbsp. minced onion 

1/2 tsp. lemon juice

Directions: 

In a medium bowl, combine cream cheese, cheese wedges, Dijonnaise, and lemon juice. Mix thoroughly, until ingredients are completely integrated.
Add salmon and onion and stir thoroughly, until a very smooth consistency is reached. Refrigerate until ready to serve. (It tastes sooo good the next day!)

MAKES 6 SERVINGS
PER SERVING
(1/6th of recipe, about 1/4 cup): 78 calories, 1.75g fat, 464mg sodium, 3g carbs, 0g fiber, 1.5g sugars, 11.5g protein

This recipe is truly incredible and not overly "fishy" at all. Enjoy its creamy deliciousness on English muffins, tortillas, crunchy veggies and so much more... Great recipe thanks to Hungry Girl.

October is National Cookbook Month

Fall is a great time to try out your cookbook recipes and October is National Cookbook Month.

The Historical League's first cookbook (sold out), Arizona's Cooking Heritage, features a pioneer woman holding up two Gila Monsters on the cover. That recipe is interesting but tongue in cheek. Tastes & Treasures is filled with delicious menu ideas and the photographs are inspiring. You can also enjoy the history of Arizona leading up to it's Centennial celebrations February 1912-2012.

All ages enjoy the history of Arizona

Meeting people and hearing their stories about early Arizona is one of the perks of selling Arizona Recollections and Reflections as well as Tastes & Treasures Cookbook. At BestFest in Prescott we had many ages interested.

We had a booth with our Historical League tent but also sold the books at the Centennial Merchandise tent.