Meeting Joan Clark, Arizona's new Official Librarian

Handing out our complimentary Centennial books to librarians during the AzLA convention was uplifting. The librarians are so appreciative; with so many budget cuts their resources are dwindling. We are so grateful for all the sponsors that are making this campaign possible.

Zona Lorig and I were happy to meet Arizona's new Official Librarian, Joan Clark, and give her a copy of the book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

Eggplant Parmegian

Helpful hints from an Italian Chef, Maureen Biles.

The trick to Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking.

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

Eggplant Parmesan

Ingredients Eggplant:
2 eggplants
3-4 eggs whisked
Progresso italian bread crumbs
Romano Cheese
Mozzarella Cheese
Olive Oil

Directions Eggplant:
Peel and slice eggplants thin 1/4 inch thick or less
Dip each slice in eggs and then cover w/ bread crumbs.
Some people fry these slices in olive oil till they are golden brown. I coat a baking sheet with olive oil and bake my slices. When they are golden brown on one side , I flip them and let the other side brown.

Ingredients Tomato Sauce:
Hunts or Contadina tomato sauce. 4 cans and about 3/4 can of water.
Italian Seasoning
Garlic Seasoning
Fresh Basil
Cooked Sausage or Lean Ground Beef

Directions Tomato Sauce:
Saute onions and garlic in sauce pan w/ olive oil. When this cooks add can tomato sauce, italian seasoning, garlic seasoning, and fresh basil. I like to cook sausage or lean ground beef and add it to my sauce for flavor.

After the slices are all cooked, I layer (like lasagne) eggplant, tomato sauce, grated Romano cheese and, if you like cheese, shredded mozzarella cheese can also be put on each layer.

Let this simmer all day or at least 4-6 hours.  Enjoy!

Caramel Apple Wedges

Beautiful presentation from Paula Bostock:

Do you love caramel apples but hate trying to eat them? Try it this way! Hollow out your apples, (you can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices! :-) yummy!

Thanks to RecipesFilledWithLove.

Homemade Basil Pesto

The basil plant is out of control. Time to make some Pesto.


Homemade Basil Pesto

Ingredients:
1 1/2 cup basil leaves
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
1 garlic clove, chopped
salt
freshly ground black pepper to taste

Directions:
Combine all ingredients in a food processor or high-speed blender.
Puree until smooth.

Makes about 1/2 cup.

Also try Tomato Caper Relish on page 20 in Tastes & Treasures cookbook.

Turkey Oreos

These may not be the most nutritious but they are easy and fun to do with your child for a special treat.
Found these on the PLR Fb page.
Ingredients:
Candy corn, Oreos, small peanut butter cups, whoppers and yellow, black and red frosting.

Easy Chicken Enchilada from Erica in Maryland

The fresh Kale inspired us.  It's like an edible bouquet from the garden.

Easy Chicken Enchiladas

Ingredients:
1 can condensed soup (chicken or mushroom)
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups cubed and cooked chicken
1/2 cup shredded cheese (any flavor)
8-10 burrito size flour tortillas

Optional items
1 can black beans - rinsed
3/4 cup chopped peppers (red, orange or yellow)
1 can corn - drained
1 cup mushrooms sauteed or 1 can mushrooms
1 cup spinach or kale (sauteed) or frozen can be used

Directions:
Mix soup with sour cream, salsa, chili powder.
Mix 1 cup of soup mixture with cooked chicken, cheese and optional items.
Spoon into 8-10 burrito-size flour tortillas; fold over edges of burrito.
Place into 9 X 12 “ casserole dish.
Spoon remaining soup mixture over the top of the burritos. Cover with foil.
Bake 350 degrees for 40 minutes.

Saute chicken.

Spoon remaining soup over folded burritos.

Spooning mixture into flour tortilla.

Also try Historymaker Roy Drachman's Flat Enchiladas on page 134 Tastes & Treasures cookbook.

Turkey Centerpiece with Fruit

Thanksgiving edible centerpiece is fun to make. Let the family create it with you.

Use a melon and flatten the bottom, use a pear for head.
The child can do all the "feathers" with skewers of grapes and cheese.
Another option is to skewer apples and berries for "feathers". 

Thanks to  "Lizzie's everyday tips for living" for this great idea.

Cheese Ball Turkey

Here is a very attractive appetizer cheese ball. Ingredients are your favorite cheese ball with pretzel stick tail. Cheeseball recipe below.

But what should the head be made of? Beef jerkey head and neck?  Colby cheese beak with pimento? Green olive eyes? Get creative and make your own family tradition.

Find many more appetizer recipes in Tastes & Treasures cookbook.

CHEESEBALL

Ingredients:
1 pound bacon
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
1 green onion, chopped
1 cup chopped pecans

Directions:
In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.
In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.
Before serving, roll the cheese balls in the chopped pecans.

Thanks to RecipesFilledWithLove for this great idea.

ArtFest Booth this weekend

Carolyn Mendoza and her Historical League volunteers will have a booth at ArtFest in Scottsdale this weekend. With more than 200 artists working in many media from across the country, there is something for everyone. The Historical League will be selling Tastes & Treasures Cookbook, League aprons and Arizona Recollections and Reflections Commemorative Book.

Saturday-Sunday, Nov 17-18 from 10 am to 5 pm.
at Civic Center Plaza 7380 E. Second St., Scottsdale, AZ

Mud Hen Bars from Kay North

Originally found in a 1964 Good Housekeeping magazine article with Lady Bird Johnson, Kay has made these delicious treats many times. Renaming them Roadrunner Bars of Arizona, she brought them to the Children's Holiday Party meeting.

This 30th Annual Event will be held Saturday, Dec. 15 at the Arizona Biltmore Hotel. Tickets and info at www.HistoricalLeague.org

Base layer: Cream ½ cup shortening and 1 cup sugar in large bowl.  Beat in 1 whole egg and 2 egg yolks.
Combine 1½ cups flour, 1 teaspoon baking powder, ¼ teaspoon salt. Combine with first mixture. Grease or use cooking spray on 9 x 13 inch pan and spread batter. 

Sprinkle over batter: 1 cup chopped nuts, 1 cup mini marshmallows, ½ cup chocolate chips. 

Meringue: In clean mixing bowl, beat 2 egg whites until stiff. Fold  in 1 cup brown sugar. Spread over bars.
Bake at 350° for 30-40 minutes. Watch carefully.
Makes 24 bars 

Cilantro Pesto

Served at Membership Open House Oct 23 at the historic home of Scott and Mary Crozier, this flavorful pesto is outstanding. Chef Leslie Christiansen shared her recipe since we all asked for it. Tastes & Treasures Cookbook also has a recipe for Halibut with Penne and Basil Pesto on page 89. The Basil Pesto is from historic Four Peaks Brewing Company in Tempe.

CILANTRO PESTO

Ingredients:
1¾-2¾ cups cilantro
¼ cup parsley
2 cloves garlic, coarsely chopped
2 Tablespoons pine nuts
¼ cup grated Parmesan cheese or Cotija cheese
3 Tablespoons lime juice
1-2 small chipotle chiles in adobo, w/o seeds (optional)
¼ cup canola oil or EVOO
S&P to taste

Directions:
Place all ingredients in the bowl of a Food Processor and process until smooth. 
Season to taste with S&P.

"48 Women: Arizona's Most Intriguing Women" Exhibit extended

“48 Women: Arizona’s Most Intriguing Women” exhibit in Tempe extended until December 31, 2012
AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-9499.
The Museum at Papago Park is hosting a guest-curated exhibit by the 48 Women Group. This centennial legacy project identifies the most intriguing women leaders throughout the state whose leadership, accomplishments, and dedication have positively impacted not only Arizona, but the nation.

Several of these women have also been honored as Arizona Historymakers by the Historical League.

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. Free parking at the museum.

Lemon Coconut Squares from Pam Stevenson

Lots of sugar but lots of goodness in these yummy bars. Pam adds 3/4 cup coconut to the filling for an unique flavor.

Lemon Bars

Ingredients for Crust:     

2 cups flour

1 cup butter

½ cup powdered sugar

Combine and press into greased 9” X 13” pan. Bake 350 degrees for 15 minutes.

Ingredients for Filling:

4 eggs

4 tablespoons lemon juice

½ cup flour

½ teaspoon salt

1 teaspoon lemon rind

2 cups sugar

1 teaspoon baking powder



Directions for Filling:
Mix well and pour over previous layer. Bake again 350 degrees for 25 minutes.

Ingredients for Glaze:

4 tablespoon lemon juice

1 ½ cup powdered sugar


Directions for Glaze:
Mix and pour over previous layer soon after removing from oven. Cool and cut into squares.



Pam Stevenson baked these for the Historical League meeting. They were almost gone by the time I took her photo.

Christmas Soup

                                                         
                                                                 
Such a colorful soup, it deserves the name Christmas Soup but it is wonderful all year long. "Witchy" Pam Fischer brought this soup for a neighborhood pot luck on Halloween night. It hit the spot.

Christmas Soup

Ingredients:

1 tsp olive oil

2 cups onion, chopped

1 tsp dried Italian seasoning

3 cloves garlic, minced

2 cups spinach, coarsely chopped

2/3 cup water

16 oz can navy beans, drained 

4 cups vegetable broth

14 ½ oz canned diced tomatoes, no salt added

4 oz artichoke hearts, quartered, drained

9 oz fresh tortellini (gorgonzola), uncooked

¼ cup Parmesan cheese grated

Directions:

Heat oil in large Dutch oven over medium-high heat.  All chopped onion, bell pepper, seasoning and garlic.  Sauté 5 minutes or until tender.  Add spinach and next 5 ingredients (thru artichokes); bring to a boil.  Reduce heat, simmer 2 minutes.  Add tortellini. Cook until thoroughly heated.
Sprinkle with cheese.  Serve with warm, crusty bread.

Serves 6

Pam commented, "I cannot find gorgonzola tortellini, so I have used a four cheese tortellini from Fry’s. This soup is low salt so you may want to adjust to your tastes." 

Halloween Dip

Get festive with this easy layer dip. Anyone want to recreate it for Thanksgiving or Christmas? Think of the possible images you could design with black olives, green olives, pimento, chopped tomato, corn, red peppers . . .

Ingredients:

Refried beans
Sour cream
Salsa
Shredded Cheddar or Mexican cheese
Sliced black olives for eyes, nose & mouth

Directions: Layer these ingredients on the plate and surround with tortilla chips.

Tastes & Treasures cookbook has a warm Mexican Bean Dip recipe on page 181 that would work very well also. Get creative!