Antipasto travels well

Want a make-a-head appetizer that freezes well? Thanks to Cathy Viant Priest for bringing this tasty spread to a reunion in Michigan.

Antipasto

Ingredients:

• 1 cup marinated cocktail onions, cut in half
• 20 ounces canned mushrooms, drained and minced
• 1 red bell pepper, minced
• 1 green bell pepper, minced
• 1 cup stuffed green olives, minced
• 1 cup black olives, minced
• 1 cup dill pickles, minced
• 1 (14.5 ounce) can green beans, drained
• 2 (6 ounce) cans tuna, drained and flaked
• 2 1/2 cups ketchup
• 1/4 cup vinegar
• 1/4 cup olive oil

Directions:

1. In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
2. Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.
3. Makes 12 cups.
   

Amount Per Serving Calories: 23 | Total Fat: 1.1g | Cholesterol: 1mg

World's Best Brownies

After spending a day boating, these brownies are so appreciated. Mary Nomenilli is ready to disembark from the boat. She brought these melt-in-your-mouth brownies for the gathering.

For another brownie recipe try Espresso Brownies on page 163 in Tastes & Treasures cookbook.

World's Best Brownies

Ingredients:
2 eggs
1/2 cup butter
1/2 cup chocolate chips
1 cup sugar
4-1/2 oz squares chocolate
1 cup mini marshmallows
pinch of salt
1/2 cup chopped walnuts
1/2 cup flour

Directions:
Mix butter, sugar, eggs together.
Add chocolate chips.
Melt butter and chocolate squares in a saucepan and add to the butter/sugar mixture.
Stir in salt.
Add marshmallows and walnuts.
Bake at 350 8x8 pan for 30-35 min.
Or use 9x9 pan and bake for 25 min.
If you want to double recipe use a 9x13 pan and bake for 40 min.

Zona and Carolyn at ACHE Convention with League books

Zona Lorig and Carolyn Mendoza continue to promote Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration and Tastes & Treasures A Storytelling Cookbook of Historic Arizona.

They set up a table at the AZ Council for History Education Convention in Mesa on Saturday, August 18 with displays and information.

Thanks to generous sponsors, the Centennial book is now available to libraries across the state. Complimentary copies will be given to libraries. We are in the process of gathering addresses and contact information for those who request Arizona Recollections and Reflections.

Margarita Pie for Reunion

When you have lots of help in the kitchen, the cooking becomes much more fun. Our sorority reunion at Burt Lake, Michigan was outstanding and I had lots of extra hands making Margarita Pie. Thanks to Joann Neher Travillian, Debbie Dorman Ennis, Liz Ohtonen Bahti, Cheryl Richter Neville, Sue Hall Wheatlake.

MARGARITA PIE

Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup (1 stick) butter, melted

Pie
1/2 cup fresh lime juice
1(14 ounce) can sweetened condensed milk
2 tablespoons gold tequila
2 tablespoons Triple Sec
2 cups heavy whipping cream, whipped
Green food coloring (optional)

For the crust, pulse the pretzels and sugar
in a food processor several times to com-
bine. Add the butter in a steady stream and
process until well mixed. Press over the
bottom and up the side of a 9 inch pie plate
sprayed with nonstick cooking spray.

For the pie, combine the lime juice, con-
densed milk, tequila and Triple Sec in a
bowl and mix well. Fold in the whipped
cream. Tint with green food coloring, if you
desire a deeper color. Spoon into the crust.
Cover with plastic wrap and freeze for 4
hours or up to 1 week. Garnish with addi-
tional whipped cream and lime slices.
Note: Do not use fat-free or low-fat pretzels
in the crust or the crust will not hold to-
gether when cutting. You may substitute
graham crackers for the pretzels.

Serves 6 to 8

Nopalitos Soup

How can you make soup from cactus? Using the unique Prickly pear. The pads are called nopales. When the spines are removed and they are cut into small pieces, they are called nopalitos.

Nopales Salad recipe is on page 183 Tastes & Treasures cookbook. Amazing how versatile these pads from Prickly Pear can be.

Nopalitos Soup

Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 teaspoon minched garlic
1 (26 ounce can) nopalitos
4 cans fat free chicken broth

Directions:
Heat oil in large saucepan. Add onion and garlic and cook for 2 minutes. Stir in Nopalitos, which have been rinsed; drained and chopped. Stir in chicken broth. We take extra chicken broth as the liquid seems to go faster and people come back for thirds and fourths.

From Plants of the Sonoran Desert and Their Many Uses by Don Wells and Jean Groen.
Photo from DesertHarvest.org.

Cucumber Gazpacho

Cooling and refreshing gazpacho is a summer treat. Traditional Gazpacho has chopped tomatoes, recipe on page 149 Tastes & Treasures. Below is a cucumber version.

Cucumber Gazpacho

Ingredients:
1 1/2 lbs cucumbers (peeled and chopped)
1 garlic clove (minced)
3 tbsps sweet onions (chopped)
1 cup vegetable broth
2 cups plain yogurt
1 tbsp lemon juice
1 tsp kosher salt (taste)
1/2 tsp white pepper (taste)

Directions:
Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavors to mingle).
Serve cold.
Garnish with fresh herbs such as coriander, dill, or basil.

Variations call for avocado or pineapple. Spice it up. Be creative and design your own Gazpacho.

Orange-Pistachio Wild Rice Salad

Wild Rice from Minnesota . . . mmmmm. It was a long trip from Minnesota to Prescott in the early days but rice is a staple and keeps for a long time. I am sure the pioneers enjoyed it. Hassayampa Inn in Prescott has a delicious Wild Rice Pilaf. Recipe is on page 57 of Tastes & Treasures cookbook.

A similar recipe came from Paula Monson, Houghton, Michigan who is an advocate for gluten-free, healthy foods:

ORANGE-PISTACHIO WILD RICE SALAD

Ingredients for salad:
2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
3 TBS chopped unsalted pistachios
1 orange sectioned
10 large fresh basil leaves, sliced into ribbons
1/4 cup minced red onion

Ingredients for dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 TB orange juice
1 1/2 tsps dijon mustard
1 tsp honey
1/4 tsp

Note: Add garbanzo beans or chicken for more protein. Add raisins or craisins for more sweetness.

Visit with Cookbook co-editor Donna Roe

Writer Extraordinaire, Donna Roe was instrumental in creating Tastes & Treasures A Storytelling Cookbook of Historic Arizona. We are so grateful for her many talents in producing our award-winning cookbook.
After a nasty fall and seriously injuring her back, she is on the road to recovery now. Zona Lorig and Ruth McLeod brought lunch for a lovely visit with our writing star. Donna still has her amazing sense of humor as we listened to her wonderful stories.

Macaroon Nut Tart from Barb Ehrhardt

New League member Barb Ehrhardt writes, "I bought the Tastes and Treasures Cookbook for two of my friends - one as a Christmas present and the other as a birthday gift. Three couples got together one evening and we made recipes from the Cooper Queen Hotel (Potato Dijon Soup, Salmon Roulade, and Macaroon Nut Tart) on page 110.

Each of us made a recipe. I made the Macaroon Nut Tart -- it was delicious. I did not have any problems following the recipe as directed. There was no picture of the tart - so I assumed it looked okay.

The only part that was difficult was in finding one of the ingredients -- the macadamia nuts. But, I prevailed."

Here is a photo for future use.

Frozen Mocha Pudding Pops

How to cool off on those hot days? Turn to your refrigerator and freezer for delightfully cool treats. Tastes & Treasures has Chocolate Icebox Cake on page 80.

Panera Bread (Paradise Bakery in Phoenix) suggests Pudding Pops.

Frozen Mocha Pudding Pops

Ingredients:
1/2 cup sugar

1/4 cup unsweetened cocoa powder

1/4 cup cornstarch

1 egg

2 cups 2 percent milk

1 cup brewed espresso or double-strength coffee

3 ounces bittersweet chocolate, broken into pieces (about 1/2 cup)

1 teaspoon vanilla extract

Directions:
1. In a medium saucepan, whisk together sugar, cocoa powder, and cornstarch. Whisk in egg (mixture will be thick). Add milk and coffee, and whisk over medium heat until blended and smooth. Cook, whisking often, until mixture bubbles and thickens, about 10 minutes. Cook 1 minute longer. Remove from heat and stir in the chocolate and vanilla until the chocolate melts and incorporates.


2. Cool mixture slightly, and then pour into nine 2-ounce plastic ice pop molds or paper drinking cups. Insert ice pop handles, or let cool enough for wooden craft sticks or small metal spoons to stand upright. If using drinking cups, cover with plastic wrap, allowing sticks or handles to poke through the plastic. Freeze until firm, at least 2 hours or up to 2 weeks.


3. To unmold, run warm water around the outside of the mold until pops can be loosened free.

TIP: If you don’t like coffee, replace it with an additional cup of 2 percent milk.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 9

Nutritional info: 151 calories, 4 g protein, 24 g carbohydrates, 5 g fat, 28 mg cholesterol, 36 mg sodium, 1.5 g dietary fiber

Sahuaro Scones

Only growing in the Sonoran Desert, these mighty cactus provide food and shelter for native animals. Spelled either ways, Sahuaro and Saguaro, this plant is unique to Arizona.

We also enjoy Buttermilk Currant Scones; recipe is found on page 197 Tastes & Treasures cookbook.

Saguaro Scones

Ingredients:
3 cups flour
1/3 cup sugar substitute
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine
1 cup sour milk
1 teaspoon grated orange rind
2 tablespoon saguaro seed

Directions:
Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter or margarine. Add sour milk. Knead lightly about ten times. Cut into two pieces. Pat each out until 1/2 inch thick. Place each on ungreased baking sheet. Score into 8 or 2 pie shaped pieces. Bake about 12-15 minutes until well browned. Serve hot.

from Plants of the Sonoran Desert and Their Many Uses by Don Wells and Jean Groen.

Birthday Cake for Margaret Pogue

Carrot Cake is always good for any occasion. Many Historical League members have summer homes in the mountains. Margaret Pogue celebrated her birthday in the cool pines with Sharon Montegary (in background), Zona Lorig and Linda Fritsch.

CARROT CAKE Recipe from Past President Sharron McKinney

Ingredients:
1 ½ C. oil
2 t. baking powder
4 eggs beaten
1 ½ t. salt
2 C. sugar
1 t. cinnamon
2 C. flour
2 t. baking soda
3 C. grated carrots
1 C. 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 C. softened butter
16 oz. powdered sugar
1 t. 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.

Quilting AZ's Past - exhibit at AHS Museum, Tempe in August

Quilts tell the story of mobile America. They traveled in almost every covered wagon, automobile, or U-Haul that transported people to the Copper State from all over the world. Quilts brought pieces of the history with them and ended up quilting Arizona's past.

“Quilting Arizona's Past” exhibit in Tempe
August 1 – August 19, 2012

AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-9499.

Exhibition included with general museum admission: $5.00; Ages 60+ and Ages 12-18: $4.00; Ages 11 and younger and all AHS members: Free. Museum hours are 10:00 a.m. to 4:00 p.m. Tuesdays – Saturdays; 12:00 p.m. to 4:00 p.m. Sundays. Closed Mondays and state holidays. For more information, contact Ashley Smith, Museum Registrar (480-929-0292, Ext. 180, asmith@azhs.gov). Free parking at the museum.

You can purchase your copy of Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections at the museum gift shop.

Fresh Fruit Salsa from Zona Lorig

Often found promoting Tastes & Treasures cookbook and Arizona Recollections and Reflections Centennial book, Zona relaxes by cooking. This salsa is a family favorite.

Tastes & Treasures also has a Corn Salsa recipe on page 33 from El Tovar at the Grand Canyon. Try them both.

Fresh Fruit Salsa from Zona Lorig
2 tablespoons fresh lime juice
1 tablespoon brown sugar
½ teaspoon kosher salt
2 large peaches, pitted and diced
1/4 cup each diced red and green diced pepper
1/4 cup sliced green onion
1/8 cup chopped bottled jalapeno chiles
1/8 cup minced fresh cilantro
1/8 teaspoon freshly cracked black pepper

Combine lime juice, brown sugar and salt in a small bowl.
In a separate nonmetallic bowl, combine the remaining ingredients.
Pour the lime juice mixture over it and toss to blend.
Substitute mangoes, apricots, nectarines or pineapple instead of peaches.

Makes 2 cups

Recipe from Phoenix Home & Garden Magazine
May 2000 with adaptations by Zona Lorig.

Award-winning Barrios Cafe also adds red onion, dried cranberries and pomegranate seeds. Yummm.

Easy Sticky Buns - Breakfast Treat

Girls' weekends involve relaxing, shopping, chatting and indulging. We went to a lovely cabin in the Prescott mountains. Try this sticky, gooey, delicious treat for your next get-together.

Easy Sticky Bus, Monkey Bread, Pull-Aparts, Butterscotch Ring - call them anything you want. Enjoy and stay in your pajamas until noon.

1 package frozen yeast rolls (about 18)
1 (4-ounce) package Butterscotch Pudding and Pie Filling mix (we used Cook N Serve pudding)
1/2 cup packed brown sugar
1 1/2 cups butter (2 1/2 sticks)
1 cup chopped pecans or walnuts
2 teaspoons ground cinnamon

Spread the walnuts over the bottom of a bundt pan (or 8 X 12" pan) sprayed with nonstick cooking spray and top with the rolls.

Cook the remaining ingredients in a saucepan until blended, stirring frequently. Pour over the prepared layers. Let rise, covered with plastic wrap and a kitchen towel, for 8 to 10 hours. Preheat the oven to 350 degrees and bake for 20 to 25 minutes. Let stand for 15 minutes and invert onto a serving platter. Serve immediately.

Serves 12

Recipe can be found on page 199 Tastes & Treasures cookbook. El Chorro Lodge has it's traditional recipe for Famous Sticky Buns on page 78.