Wednesday, February 29, 2012

John Jacquemart supports Historical League

Extremely knowledgeable of AZ History, John Jacquemart enjoyed The Historical League booth at BestFest.

League member Susan Dale spoke with John during the event. Always helping out, he took cookbooks and Centennial books to the Willo Historic Home Tour for Sunday, Feb 12 and sold more at that event.

Monday, February 27, 2012

Cookbook Organizer Terrie Sanford Remembered

We remembered past Historical League member Terrie Sanford again when her sister-in-law, Leslie Dunsworth, shopped with us at BestFest. Leslie bought a cookbook for a hostess gift.

Terrie is second to left in the middle photo accepting the Tabasco Award for the SW region from FRP. She was the driving force behind the cookbook and kept us on target with deadlines and production. Thank goodness she was there for the League. We miss her.

Saturday, February 25, 2012

Corn muffins from Rancho de La Osa

Rancho de La Osa Corn Muffins

So many recipes came to us for Tastes & Treasures cookbook that are meant for large crowds. This one makes 4 dozen and I am sure Rancho de La Osa Resort goes through them quickly. The Historical League has toured their kitchen and everything is made from scratch. You can cut this recipe in 1/2 for more “normal” family sizes.

2 cups chilled unsalted butter, cut into pieces

2 cups sugar

20 large eggs

2 cups buttermilk

4 cups all-purpose white flour

4 cups cornmeal

4 teaspoons salt

8 teaspoons baking powder

4 cups grated Jack cheese

4 cups grated Cheddar cheese

4 cups sour cream

1/2 cup finely diced jalapenos

1/2 cup crumbled bacon, optional

Add butter and sugar in a large mixing bowl. Use a mixer and beat until smooth. In a separate bowl, whisk together eggs and buttermilk. Set aside. Alternating, add buttermilk mixture and remaining dry ingredients to creamed butter ixture. When well mixed, slowly stir in Jack and Cheddar cheese, sour cream, jalapenos and bacon. Mix well.

Heat ove to 375 degrees. Heavily grease muffin tins. Spoon about 1/3 cup batter into tins. Bake about 25 minutes or until firm.

Makes about 4 dozen.

Thursday, February 23, 2012

ASU Alumni enjoy AZ Recollections and Reflections Centennial book

ASU's University Club is full of history so it was the perfect venue on Feb 9 to tell the story of Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.
Gwen Goebel and the ASU Alumni group that attended were most supportive. We enjoyed a lovely lunch prior to the presentation and met many people including Kirk Baughan, chair of ASU Estate and Gift Planning.

Joan Robinson has created a power point presentation that Zona Lorig and Ruth McLeod have given to many groups. It talks about the Historical League and the AHS Museum at Papago Park. Our Legacy Project goal is to honor our Historymakers with this Centennial book as well as the Historymakers Video, Historymakers Gala and

The Centennial book appeals to a wide range of people interested in the history of this wonderful state. The beautifully leather-bound book incorporates the people and businesses who have played an integral part in the growth of AZ.

Monday, February 20, 2012

400 lb birthday cake from Fry's at AZ Centennial

Tastes and Treasures, A Storytelling Cookbook of Historic Arizona, features the chocolate cake served at Historymaker Polly Rosenbaum's 100th birthday celebration at the AHS Museum. Polly would have loved the Centennial event at the Capitol with all it's history. The recipe, on page 136, serves about 15 and it is chocolate decadence.

The Historical League had a booth at the Centennial celebration selling Tastes and Treasures cookbook, Arizona Recollections and Reflections, aprons and Centennial hats. It was a great opportunity to talk to those attending about the AHS Museum at Papago Park as we handed out maps and brochures.

Fry's donated the 500 cupcakes but the culinary arts students at Vista Grande actually made this 400 lb wonder.

The students prepared a 48 square foot cake in the shape of the state of Arizona. It was made out of about 40 18 by 12 inch cakes. They were all put together in a rectangle and then cut into the shape of Arizona. A regular classic yellow cake recipe and topped with decorative white frosting, it was painted to look like the flag of Arizona and topped off with an actual copper star in the middle. At lunchtime on the Tuesday, Feb 14 at the Capitol Celebration, it was served to the crowds attending. All of those students got their own little piece of history that day.

Saturday, February 18, 2012

Happy 100th Birthday Arizona at BestFest

Sharing the history of Arizona was fun at BestFest February 11-12 at the Capitol Celebration. Rex and Kay Holcombe, and Ruth and Al McLeod helped Carolyn Mendoza set up the booth. Then the crowds started coming Saturday morning even though it did not officially open until noon.

The biplane fly-over and Motorcycle rally with the Copper Chopper were two of the many highlights.

AHS had the booth right next to ours and drew lots of people to see the original pen that President Taft used to sign the declaration making AZ the 48th state.

Thanks to Carolyn Mendoza for working the entire weekend with help from Sharron McKinney, Zona Lorig, Mariamne Moore, Susan Dale, Pat Faur, Margaret Baker, Nina Fillippi, Ruth McLeod and Pam Ryan. These Historical League members met people and told the story of the League and AHS. Lots of cookbooks, Centennial books, hats and aprons were sold. Thanks also to Larry Baker and Tom and Mark Lorig for help packing up.

Wednesday, February 15, 2012

Fandago Celebrates AZ Centennial with Style

The Sold Out party at Phoenix Convention Center enjoyed a wonderful evening. Beautiful backdrops, entertainment, speeches, dignitaries and everyone dressed in Arizona Black Tie (lots of turquoise jewelry, cowboy boots and hats). Each guest received First Day of Issue Arizona Forever Stamp designed by Historymaker Ed Mell, Gold Arizona Coins and a wonderful display of patriotism and pride in our state.

Historymakers Stevie and Karl Eller spent the last two years working on the Centennial which will continue throughout the year. They are greatly appreciated.

The Historical League had 5 tables filled with League members at the event. We were entertained by the Phoenix Symphony, Esteban, Marshall Tremble, Rex Allen Jr., Robin Sewell, Sandra Day O'Connor, Hugh Downs, Luis Gonzales, Dave Pratt, Hopi dancers and so much more. What a wonderful evening to honor Arizona's history while looking forward to the next 100 years.

Monday, February 13, 2012

Got Lemons? Make Lemon Loaf

The citrus trees are blooming in Arizona, the air is sweet, and most of us are sneezing with allergies. Oh but we have LEMONS. Lots and Lots of Lemons.

Very Lemon Loaf is from Tastes & Treasures cookbook, page 119. It is a delicious loaf from historic Rancho de La Osa in Sasabe, AZ.

Bread Ingredients
1 1/2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup sugar
1/3 cup butter, melted
2 eggs
1/2 cup milk
1 tablespoon grated lemon zest
1/2 cup pecans, chopped

Lemon Glaze Ingredients
1/4 cup lemon juice
1/2 cup confectioners' sugar

For the bread, preheat the oven to 350 degrees. Sift the flour, salt and baking powder into a bowl. Mix the sugar, butter and lemon extract in a large bowl. Beat in the eggs. Add the flour mixture and milk alternately, beating until just blended after each addition. Fold in the lemon zest and pecans. Pour into greased and floured 5 X 8 inch loaf pan. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. cool in the pan on a wire rack for 10 minutes.
For the glaze, blend the lemon juice and confectioners' sugar in a bowl until smooth. Drizzle over the cracks int he warm bread that form while baking.

Makes 1 loaf. Decorate with slices of fresh lemons and blueberries. Yummm.

Note: Before adding glaze, it really helps to take a fork and make deep punctures from the top of the loaf pan. Then the glaze flows down through the entire loaf.
When using fresh lemons instead of lemon extract, you need to cut back slightly on the liquid (milk) used since fresh lemons are not as concentrated. We used 1/3 cup milk.

Friday, February 10, 2012

AZ Centennial Celebration at BestFest

Who doesn't love a party? The Capital Building will be the venue for Arizona's Centennial Celebration and it's all Free.

The Historical League will have a booth and promote the AHS Museum at Papago Park as well as showcase and sell Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration. Our booth will be open Sat Feb 11 - Sun Feb 12 from noon - 7 pm.

Fireworks and more festivities will continue into Saturday night with concerts and speeches featuring Arizona-based mainstage headliners George Benson, Michelle Branch, Gin Blossoms, Rex Allen Jr., Dolan Ellis and Marshall Trimble.

"It's finally here and it is truly the perfect chance to Celebrate the Arizona Experience," said Karen Churchard, executive director, Arizona Centennial Commission & 2012 Foundation, citing the title of the Centennial Countdown campaign that began in 2010.

Arizona Best Fest Phoenix is the largest of Signature Events that recognize Arizona's Centennial, including a Centenarian Brunch honoring 100-year-old individuals, companies and nonprofits; a grand gala entitled Fandango! Arizona; and an Arizona Centennial Ride -- a 16-mile motorcycle tour led by Phoenix native Dierks Bentley.

The event delivers museum-like educational pavilions and villages of Hispanic, American Indian and Western cultures, presented by corporations Resolution Copper, Discount Tire, Giant, ASARCO, Shamrock Farms, Arizona Public Service and University of Arizona, and individual contributors such as Stevie and Karl Eller. Eller is the outdoor advertising wizard who's also in the Advertising Hall of Fame. The Arizona Republic is delivering an Arizona storyteller's theater; and Arizona's sports teams -- Arizona Diamondbacks, Arizona Cardinals and Phoenix Suns -- are presenting a history of Arizona sports pavilion highlighting all Arizona sports teams and traditions, including Cactus League Spring Training, a draw to visitors from around the country.

Monday, February 6, 2012

Whole Foods Market supports Historical League

Shop Whole Foods Market on Thursday, Feb 9 and support the Historical League and the Arizona Historical Society.

Whole Foods is helping celebrate AZ Centennial by supporting the Historical
League with 5% of all sales on Thursday, Feb 9 at the store on 8688 E. Raintree in Scottsdale donated to the League.

Our efforts to support history in
Arizona are being well received.

We are also pleased to have a table selling Arizona Recollections and Reflections and Tastes & Treasures at this Whole Foods Market that day from noon to 3 pm. Lindsay (Marilyn Parke's granddaughter) has made arrangements for the Historical League to do this.

Whole Foods report on their website-
"The Arizona Historical Society serves as the stewards of state and regional history; fulfilling its mission to collect, preserve, interpret, and disseminate the history of Arizona, the West, and northern Mexico as it pertains to Arizona.
At Whole Foods Market, we are active participants in our community. We are extremely proud of our community involvement and the relationships that we continue to make."

Friday, February 3, 2012

Make-ahead quiche

Good Morning Quiche

A delicious quiche for company and you can prepare it ahead. Also try Rancho de La Osa's Southwestern Bacon and Cheese Strata, page 118 Tastes & Treasures cookbook, for another make-ahead breakfast recipe.

1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
6 slices center-cut bacon or ham
2 cups chopped broccoli
2 cups sliced mushrooms
1 cup chopped onion (about 1 onion)
1 cup chopped red bell pepper (about 1 pepper)
2 1/2 cups fat-free liquid egg substitute
1/2 cup light plain soymilk
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees.

Spray the bottom and sides of a deep 9" X 13" baking pan with nonstick spray. Place dough sheet along the bottom. Firmly press dough into the bottom and corners of the pan. Pierce dough several times with a fork.

Bake until dough just begins to puff up, about 5 minutes. Remove pan from oven and set aside to cool. Leave oven on.

If using bacon, fry in large skillet and drain.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add broccoli and 1/4 cup water. Cover and cook until broccoli becomes bright green, about 2 minutes. Uncover and cook until water evaporates, 1 - 2 minutes. Add mushrooms, onion, and bell pepper. Cook and stir until softened, about 8 minutes. Remove from heat, blot away excess moisture, and set aside.

In a large bowl, combine egg substitute, soymilk, and cheese wedges, breaking cheese wedges into pieces. Add garlic powder, salt, and black pepper. Whisk until mostly smooth. Chop bacon or ham and add to the bowl. Add cooked veggies and stir well.

Evenly pour contents of the bowl over the dough in the pan. Sprinkle with shredded cheese. Bake until egg mixture is cooked through, about 40 minutes.


Wednesday, February 1, 2012

Creamy Pumpkin Faux Risotto

Creamy Pumpkin Faux-sotto

This recipe is a wonderful blend of veggies and cheesy risotto tastes. Yummm.


2 cups finely chopped cauliflower
1 1/2 cups fat-free chicken broth
1 cup diced onion
1 cup thinly sliced mushrooms
1 cup canned pure pumpkin
3/4 cup uncooked brown rice
1/2 cup light plain soymilk
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 wedges The Laughing Cow Light Creamy Swiss cheese
4 tsp. reduced-fat Parmesan-style grated topping


In a nonstick pot on the stove, combine all ingredients except cheese wedges and Parm-style topping. Stir until well mixed. Bring to a boil.

Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add cheese wedges and Parm-style topping, and stir until evenly distributed.

If you like, season to taste with additional salt and pepper. Enjoy!


PER SERVING (1/4th of recipe, about 1 1/4 cups): 222 calories, 2.75g fat, 464mg sodium, 41.5g carbs, 5.25g fiber, 6g sugars, 8g protein