Grilled Veggie Wraps

Vegetarians can enjoy delicious food on the grill.

Grilled Veggie Wraps

Ingredients:
2 Low Carb High Fiber Large Tortillas
Two 1/2-inch-thick peeled eggplant slices (cut lengthwise)
1 large portabello mushroom cap
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
3 tbsp. plain fat-free yogurt
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes salt
2 dashes black pepper

Directions:
Spray grill well with nonstick spray, and bring to medium-high heat.

Grill all the veggies for 5 minutes with the grill cover down. Then carefully flip with long barbecue tongs.

Grill veggies for about 5 minutes longer with the grill cover down, until slightly soft and blackened. Remove from grill and allow to cool slightly.

Meanwhile, in a small dish, combine yogurt, basil, and garlic, and mix well. Set aside.

Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortillas slightly in the microwave (or carefully and quickly on the grill).

Spread half of the yogurt mixture onto each tortilla. Place a slice of eggplant down the center of each tortilla, and place a slice of zucchini on either side. Sprinkle with salt and black pepper.

Evenly distribute mushroom and pepper slices between the two tortillas, laying them in the same direction as the other veggie slices. Roll each tortilla up like a burrito.

Slice each wrap in half (giving you four halves total).

MAKES 2 SERVINGS

Thanks to Hungry Girl for statistics PER SERVING (two halves): 145 calories, 3.5g fat, 483mg sodium, 31g carbs, 16.5g fiber, 8g sugars, 12g protein

Need Fresh Fruit for My Oatmeal

Fresh peaches, blueberries and bananas in Steel Cut Oatmeal. Adding yogurt is also delicious. What a great way to start the day.

It's like Yogurt Parfait, page 52 in Tastes & Treasures, recipe from Hassayampa Inn but with cooked oatmeal instead of granola.

Yogurt Parfaits
2 cups fresh blueberries
2 cups fresh raspberries
2 cups granola
Strawberry yogurt
Mix the blueberries and raspberries in a bowl. Alternate layers of the berries and granola in parfait glasses or wine glasses and top with the yogurt.
Note: You can use homemade or commercial granola and low-fat yogurt in this recipe.
Serves 6

Enchiladas from Mary Parker

Mary Parker writes, "On the League's tour to Yuma, this was one of the (many!) dishes Tina Clark fixed us for lunch at the Old St. Paul's Church, where she has a cooking school, too. I served this to company & it's very easy & tasty (my kind of recipe!). For the chicken, I just got a roasted chicken & tore up the meat."

Can't wait to try this easy chicken dish. Thanks to Mary for sharing it.

GREEN CHILI CHICKEN ENCHILADAS

Ingredients:
½ cup cooked, shredded chicken
½ bunch of cilantro
1 bunch of green onions, chopped with green tops
½ - 1 lbs Monterey Jack cheese
1 large 29 ounce can of mild green enchilada sauce
1 dozen corn tortillas

Directions:
Coat a 9 x 13 baking dish with nonstick spray. Preheat oven to 350 degrees (325 if using a glass dish)

In a large bowl, combine chicken with cilantro, onion s and all but one handful of the cheese.

Pour a bit of sauce in bottom of baking dish. Also pour ½ cup enchilada sauce into shallow dish and dip tortillas one at a time in this sauce, turning to coat them on both sides. Line the bottom of the dishe with 4 of the tortillas. You may want to tear some in halves & quarters to cover the corners & edges.

Pour half of the green chili mixture into the dish. Cover with another layer of 4 sauce-coated tortillas. add the rest of the green chili mixture cover with the last of 4 sauce-coated tortillas. Sprinkle with remaining cheese.

Pour the rest of the enchilada sauce evenly over the casserole. Top with cheese. Bake until it bubbles at the edges, about 25 minutes.

Makes 6+ servings.

Avocado soup

Nothing like Cool dishes for Hot Summer days.

Creamy and Cold Avocado Soup
Ingredients:
2 medium, ripe avocados (seeded and peeled)
2 ½ cups cold water
1 cup fresh cilantro leaves
8 ounces cream
3 tbsp fresh lime juice
2 cloves garlic
4 tsp Maggi chicken stock

Directions:
Place ingredients in blender; cover. Blend until smooth. Refrigerate for 1 hour. Garnish with chopped avocado and cilantro; serve immediately.

Makes 5 to 6 servings.

Historical Book from Carolyn Hartman

Cleaning up can often lead to fabulous discoveries. New League member Carolyn Hartman found this book with her father's memorabilia. Stanford Hartman M.D. was well-respected and loved Arizona history.

Originally published in 1884, this book was reprinted in limited edition in 1967. Recently Carolyn donated book copy #81 of 300 to the Arizona Historical Society Museum at Papago Park.

Accepting the book is Linda Whitaker with collections at the museum.

Pumpkin Cake decorating ideas

Imagine turning your pumpkin cake into a work of art.


Since Peggy Murphy won the cookbook contest with her Pumpkin Cake recipe, here are a few ideas to decorate the cake.

Carrot Cake from Sharron McKinney

Sweet Carrot Cake for the Staff Appreciation Luncheon at our June Historical League meeting was a hit. We all wanted the recipe so here it is thanks to Sharron McKinney.

CARROT CAKE

Ingredients:
1 ½ cup oil
2 teaspoon baking powder
4 eggs beaten
1 ½ teaspoon salt
2 cups sugar
1 teaspoon cinnamon
2 cups flour
3 cups grated carrots
2 teaspoon baking soda
1 cup chopped nuts

Directions:
Beat oil and eggs until blended. Add rest of ingredients and mix. Stir in carrots and nuts. Pour into 9X13 greased and floured baking pan. Bake in 350° oven 45” or until golden. Use a toothpick to check. May take a little longer to cook depending on oven. You can also use a large sheet pan (12X18) to make the cake less deep. Bake 40 minutes and check.


CREAM CHEESE FROSTING

Ingredients:
8 oz. softened cream cheese
½ cup softened butter
16 oz. powdered sugar
1 teaspoon vanilla

Directions:
Beat cheese and butter until fluffy. Add sugar gradually until mixed.
Add vanilla and beat 5”. Makes enough to frost top and sides, if you chose
to remove from pan. If using a sheet pan, I leave it in the pan and frost top only.

Freezes well.

Cornish Pasties from Governor Rose Mofford

The first female governor of Arizona was Historymaker Rose Mofford in 1988. Growing up in Globe, she came from a mining community and gave us the family recipe for Cornish Pasties for Tastes & Treasures cookbook. On her 90th birthday, celebrations are in order:

Phoenix Mayor Greg Stanton designated June 10 “Rose Mofford Day” and renamed a section of 17th Avenue leading to the Capitol “Rose Mofford Way.”
“In our centennial year, as a native son of Arizona, 90 of those years were blessed by Rose Mofford’s leadership,” said a beaming Art Hamilton, former Arizona House minority leader.
Secretary of State Ken Bennett was a co-master of ceremonies with Hamilton for the birthday celebration. A letter of congratulations from President Barack Obama was read aloud. State historian Marshall Trimble sang a song.

When handed the microphone, Mofford noted that she had driven the section of 17th Avenue renamed for her about 51,000 times in her 51 years of state service.
“Little did I think that I would have to drive down Rose Mofford’s Way to get to Wes Bolin’s Plaza,” Mofford quipped.
“I have some breaking news,” she continued. “I am the richest person in the world.”

Cornish Pasties page 133 Taste & Treasures
Pastry Ingredients:
2 cups all-purpose flour

¾ teaspoon salt

½ cup shortening

1 cup beef suet, finely chopped

4 to 6 tablespoons ice water

Filling Ingredients:
2 pounds round steak or other lean beef, cut into ½ inch cubes

2 or 3 potatoes, peeled and coarsely chopped

2 or 3 small onions, coarsely chopped

salt and pepper to taste

butter

For the pastry, mix the flour and salt in a bowl. Cut in the shortening until the mixture resembles cornmeal. Add the suet and toss with a fork until combined. Add just enough of the ice water to make the dough adhere and mix well. Knead lightly and shape the pastry into a ball. Chill, covered , for 1 hour.

For the filling, preheat the oven to 350 degrees.
Mix the steak, potatoes, onions, salt and pepper in a bowl. Pat the pastry on a lightly floured surface into ¼ inch thick rounds 8 or 9 inches in diameter. Press on the pastry to flatten pieces of the suet. Spoon ¼ to ½ cup of the filling onto half of each dough round and dot with butter. Moisten the edge with water and fold over to enclose the filling. Press the edge with your fingers or a fork to seal. Arrange the pasties on a baking sheet and bake for 1 hour.
Makes 8 pasties

Staff Appreciation Luncheon

How can you show your appreciation for the wonderful staff at AHS Museum? Once a year we honor them with a luncheon and present the Grants for the next year. It is always exciting to learn the details of the Grants and get to know the staff better over lunch. Each staff member introduced him/herself. Museum Director Kyle McKoy accepted the Grant certificate and told us many new happenings at the Museum.

Peggy Murphy wins Cookbook Contest

Peggy Murphy has been a tireless worker for the Historical League since she joined in 1992. Chairing many positions from Treasurer to Cookbook to Fundraiser and more, we are so grateful for her dedication. Her husband, Gerry, has been very supportive as well.

It is most fitting that her name was chosen to win a copy of Tastes & Treasures with her recipe for Pumpkin Cake. Find this recipe on the May 28 blog.

Thanks to all the volunteers that continue to support the AHS Museum at Papago Park.

Cookie Dessert at Spring Recognition Luncheon

Cookie molds come in so many shapes but this one closely resembles our Old Ned logo. Great job and delicious. These came from Barb's Bakery in Phoenix. You can try them on your own with unique cookie cutters.

Thanks to Janie Burke for her creativity with this cookie cutter.

Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour, plus additional to dip the cookie cutters
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:

1. Pre-heat oven to 375 degrees

2. In a small bowl, stir together flour, baking soda and baking powder, set aside.

3. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.

4. Gradually blend in dry ingredients.

5. Roll in balls or you can lay the dough out onto a clean area and mix with more flour to make the dough stiff enough to use Christmas cookie cutters with.

6. Bake 8-10 minutes Makes about 25 cookies.
   

Historymakers Oral Histories on www.HistoricalLeague.org

One of our Centennial Legacy Project commitments is to have all 58 Historymakers Oral Histories on www.HistoricalLeague.org. It's a BIG job but Zona Lorig and Joan Robinson continue to work on it. All the official portraits, biographies and some pictures have been on the website but now there is more.

Joe Beeler and Esther Don Tang's pages have recently been updated to include their Oral Histories. It is exciting to see this happen. Now these amazing stories are available to the public through www.HistoricalLeague.org. Teachers, students, history buffs, geneologists, researchers and families can enjoy these interesting life histories as told to us - "In Their Own Words."

Jim Turner - Guest Speaker

Historian and author Jim Turner gave us a fascinating look at Arizona as she became the 48th State. On Feb 14, 1912 every church bell in the state was ringing. All train whistles were blowing. And Bisbee thought they would celebrate with 48 sticks of dynamite. After about 10 ignited and blew out windows in town, they stopped the fireworks. Wonderful stories and photos can be found in his new Centennial book, Arizona A Celebration of the Grand Canyon State.

Jim was the guest speaker at our Spring Recognition Luncheon. Janie Burke and Lindy Isacksen did a wonderful job on the event.

Tastes & Treasures cookbook and Arizona Recollections and Reflections were also sold.