Quinoa filled Portobella Mushrooms

Stuffed Mushrooms are so versatile. Page 27 in Tastes & Treasures cookbook has a great version with Parmsean Cheese. This quinoa stuffed recipe sounded delicious too so we had to try it.

Quinoa-Stuffed Portobello Mushrooms
Ingredients

4 large portobello mushrooms with stems (4-5-in. diameter), divide
d
1/2 cup  uncooked quinoa

1 cup vegetable broth

3 tbsp balsamic vinegar, divided

1 small zucchini

3/4 cup canned quartered artichoke hearts, drained

4 green onions with tops

2 plum tomatoes

2 oz Asiago cheese

2 tbsp chopped fresh basil leaves

1 garlic clove, pressed

1/4 tsp coarsely ground black pepper

4 cups mixed greens salad blend

Directions
Preheat oven to 375°F. Line large sheet pan with foil. Remove stems from mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup. Place quinoa in strainer and rinse under cold water 30 seconds. Bring broth to a boil in 2-qt. Saucepan over medium-high heat; add quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or until liquid is absorbed. Place quinoa mixture in bowl.
Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see Tip below). Place mushrooms, rounded side down, onto pan. Generously brush 5 tsp of the vinegar in over both sides of mushrooms.
For filling, chop zucchini. Thinly slice artichokes and green onions. Seed and dice tomatoes. Grate cheese. Add zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp  of the vinegar to quinoa mixture; toss thoroughly to combine.
Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender. Place mixed greens and remaining 1 tbsp vinegar in Mixing Bowl; toss to coat. Serve mushrooms with mixed greens.
Yield:
 4 servings of 1 filled mushroom, 1 cup greens
Nutrients per serving:
Calories 210, Calories from Fat 60, Total Fat 6 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 400 mg, Total Carbohydrate 29 g, Fiber 6 g, Sugars 7 g, Protein 10
Tips:
To clean mushrooms, wipe them with a damp paper towel. To prevent mushrooms from becoming soggy, do not clean them until ready to use.
When removing brown gills from underside of mushrooms, leave a small amount of the gills around the outer edge. This will help keep the mushroom caps intact when baking.
Thanks to Pampered Chef for the recipe.

Granola always popular

Note to self: Two year old granddaughter coming to visit. Must make Granola from Tastes & Treasures cookbook page 196. And double the recipe so I can freeze it!

Granola
Ingredients:
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)


Directions:
Preheat the oven to 350 degrees.
Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl.
Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges.
Bake for 15 minutes or until the oats are golden brown, stirring frequently.
Spoon immediately into a heatproof bowl and stir in the dried fruit.
Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months.  Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.

Ballad of Arizona:History through Story and Song at AHS Museum

June 27
Tempe event – “The Ballad of Arizona: History through Story and Song”
7:00 p.m.
AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-9499.

This multimedia program features videos, songs, and stories that capture the special character of the Grand Canyon State. Award-winning musician Jay Cravath, who designed the event, says, “Audiences can think of the program as a Prairie Home Companion for Arizona.” Intermixed with live music and documentary footage, “The Ballad of Arizona” includes some of the more popular and unknown chapters of state history. Presentations are live or pre-recorded. Peter Iverson, an ASU Regents Professor, will explain why the rodeo is so important to Native communities. Author Dan Shilling will recount the tale of forester Aldo Leopold, who came to Arizona in 1909 and eventually wrote hundreds of essays that shaped modern environmentalism. Navajo poet Laura Tohe will tell the story of the Codetalkers, the American Indians whose coded language helped win the battle of the South Pacific during World War II. Miami High School’s improbable 1951 state basketball championship will be discussed by ASU Professor Christine Marin.

This event is free to the public and appropriate for all ages. Free parking at the museum.
Event is sponsored by AHS and made possible by a grant from the Arizona Humanities Council.

Arizona Republic article       http://www.azcentral.com/thingstodo/events/articles/20130620ballad-arizona-historical-society-museum-tempe.html?nclick_check=1.

Red White and Blue Trifle

Celebrate the 4th of July with this fabulous dessert. Lower in fat and calories than most trifles, this layered dessert is both beautiful AND delicious -- just right for that Fourth of July cookout!

We also like Desert Picnic Salad (Tastes & Treasures cookbook, page 132) thanks to Historymakers Kax and Bob Herberger's family memories of picnics.

Red, White and Blue Trifle



Ingredients:

One 8-oz. container Cool Whip Free (thawed)

1 sugar-free vanilla pudding snack with 60 calories or less 

Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed)

2 cups chopped strawberries

2 cups blueberries

2 cups raspberries



Directions:

In a medium-large bowl, thoroughly fold pudding into Cool Whip. 

In a large glass bowl (or trifle dish, if you've got one), evenly layer half of each ingredient: cubed angel food cake, Cool Whip mixture, strawberries, blueberries, and raspberries. 

Repeat layering with remaining ingredients. Serve, or chill until ready to serve!



MAKES 8 SERVINGS

Thanks to Hungry Girl for reduced fat and calorie recipe.

New plants at AHS Museum

Good to know that the native plants are thriving at AHS Museum at Papago Park.  Palo Verde trees and Red Yucca are part of the new courtyard landscape sponsored by the Historical League.

Cookbook selling at Sky Harbor airport

Prominently displayed at Earth Spirit in Terminal 4, the Historical League cookbook, Tastes & Treasures A Storytelling Cookbook of Historic Arizona, continues to be popular. It makes a great souvenir that all ages can enjoy with historic recipes, fabulous photos and food memories of Arizona Historymakers. Order also at www.HistoricalLeague.org or get it at Phoenix Sky Harbor airport.

CAA Artist and Historymaker Bill Owen passes

With great sadness we report the passing of one of our announced Historymakers, Bill Owen, Cowboy Artist of America.  Mr. Owen died unexpectedly on June 15, 2013.

In 2005, CAA Founding member and Historymaker Joe Beeler Cowboy Artist joined John Moyers, Bill Owen, Cowboy Artist, Fred Fellows ( Fellows Studios), Wayne Baize Western Art, John Coleman and Steve Todd met in the same corner of the Oak Creek tavern (now the Cowboy Club) where the CAA was formed 40 years ago.

Arrangements are
Saturday, June 29, 2013 @ 11:00 AM
Lifepointe Church
10100 E State Route 69
Prescott Valley, AZ
928-772-1360

In lieu of flowers Valerie Owen has asked that donations be made to the scholarship organization founded by Bill to help young people of the Arizona ranching community further their educations after graduating high school:

The Arizona Cowpuncher's Scholarship Organization, Inc. c/o George Vensel, Treasurer
PO Box 55
Patagonia, AZ 85624


Mr. Owen will be honored as planned at the Historymakers Gala on February 8, 2014, along with his fellow honorees at the Westin Kierland Resort.

www.HistoricalLeague.org

Dr. J. Eugene Grigsby Jr. (1918-2013) Is Remembered

Formal Historymakers Portrait 1992

Sargent Grigsby

Historymaker Dr. J. Eugene Grigsby Jr. (1918 - 2013) passed away on Sunday, June 9th, leaving his two sons and their families as well as thousands of former students, friends and facility. His extraordinary career has encompassed teaching, consulting and lecturing. He was especially recognized for his many efforts to increase national awareness of ethnic art while some of his greatest satisfaction came from working with various inner-city youth programs.

He received many awards including Historical League’s Historymaker 1992 and NAEA’s Art Educator in 1988.

Recently, Dr. Grigsby generously contributed funds for the "Program to Donate Arizona Recollections and Reflections, An Arizona Centennial Historymakers Commemoration to Libraries across Arizona". This Legacy Project book is based on oral history interviews with 58 Historymakers, influential Arizonans whose personal recollections tell the story of Arizona and helped to create it’s cultural fabric. Arizona history is reflected through the lens of their lives and achievements. Dr. Grigsby is featured on pages 148-151 with his biography, formal portrait and family photos. www.HistoricalLeague.org

J. Eugene Grigsby Jr. with Lady Bird Johnson

Zona's Summer Salad

Working on an updated website for the Historical League, www.HistoricalLeague.org, Zona Lorig created a delicious spinach salad for a lunch break with Ruth McLeod.

Zona's secret salad dressing is a simplified version of Cilantro Lime Vinaigrette on page 21 of Tastes & Treasures cookbook. She used fresh lemon juice and Maple Syrup (from her cousins in Quebec).

A great one to experiment in the kitchen, Zona included quinoa to the salad for a wonderful nutty flavor.

Spinach Quinoa Salad
Salad Ingredients:
1 cup red quinoa, cooked
2 cups chicken or vegetable broth
 Cook quinoa in the broth according to package directions. Add salt to taste.
 Chill quinoa before mixing with the following ingredients. Use as much quinoa as you would like with the spinach; use the remainder at a later time.
6 ounces baby spinach, washed and thoroughly drained
16 oz. can cannellini beans, rinsed and drained
2-3 Persian cucumbers, peeled and thinly sliced
3/4 cup sugar plum tomatoes, sliced in half
3 green onions, thinly sliced
4 ounces feta cheese, crumbled
1/4 cup slivered toasted almonds

Dressing Ingredients:
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
Mix well and add to salad.

Derby Pie for Birthdays

       Traditionally served at the annual Kentucky Derby Horse race, Kentucky bourbon chocolate walnut pie was delicious as a birthday dessert. Jim Boyd and Al McLeod were not at the Kentucky Derby but they enjoyed (along with wives Liz and Ruth) this pie.

The recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years. We also love Chocolate Lover's Delight Pie on page of 152 of Tastes & Treasures cookbook.

 Kentucky Bourbon Chocolate Walnut Pie
 Ingredients:
1/2 cup flour
1 cup sugar
2 eggs, beaten
1/2 cup melted butter
2 tablespoons Kentucky bourbon
1 cup chopped walnuts
1 1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
pinch of salt
1 ready-made piecrust

Directions:
Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked piecrust.
Bake for 40 to 45 minutes. Let cool before slicing.

Makes 1 Kentucky Bourbon Chocolate Walnut Pie
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Salty Popcorn Caramel Custard

Great idea to top off caramel custard with salty caramel popcorn. We had this at Culinary Dropout on 16th Street in Phoenix. Fun new restaurants with children friendly game area.

It reminds me of a great dessert on page 85 in Tastes & Treasures cookbook.  Thanks to El Chorro Lodge for giving us this fabulous Caramel Custard Flan. Try it topped off with caramel popcorn for a delightful presentation.

Caramel Custard Flan from El Chorro Lodge

Ingredients:
2-3 cups sugar
3 1/4 cups milk
1 3/4 cups heavy cream
1 cup sugar
5 extra-large eggs
5 egg yolks
2 tablespoons rum
1 teaspoon vanilla extract

Directions:
Preheat the oven to 300 degrees. Heat a saute pan over medium heat. Add 2-3 cups sugar gradually, making sure that each addition of sugar is melted before adding more.
Heat until all of the sugar is melted and light brown. Pour evenly into eight custard cups to just cover the bottom. Place the custard cups in a 9 X 13 inch baking pan.

Scald the milk, cream and 1 cup sugar in a heavy saucepan. Combine the eggs, egg yolks, rum and vanilla in a large bowl and mix well. Whisk the scalded milk mixture into the egg mixture gradually until smooth. Pour into the prepared custard cups, filling to the top. Add enough water to the larger pan to come two-thirds of the way from the top of the cups. Bake for 1 hour or until the tops are firm. Remove from the pan and cool on a wire rack. Loosen the flam from the side of each cup with a knife. Invert onto a serving plate and garnish with whipped cream and fresh strawberries.

Serves 8

New courtyard at AHS Museum

The entrance to the Arizona Historical Society museum is lovely but the ficus were so susceptible to frost and could not survive. Now native species have been planted to make a dramatic courtyard that is very versatile. We like the new look sponsored by Historical League grants.

More books donated to school libraries

Historical League members have been generous in donating Arizona Recollections and Reflections to school and public libraries. Judy Lewis ordered one for Arcadia High School library with the copper inscription, "In Honor of Anika Carlson", her granddaughter.

This is a wonderful way to pay special tribute to a loved one.
Info at www.HistoricalLeague.org or alroot@ix.netcom.com

Nancy Evans and Chile Fudge Pie

Nancy has worn many hats as a Historical League member with the most important being President, Children's Holiday Party chair several times and Historymaker Gala Co-Chair. Today she wore a birthday hat at Z Tejaz surrounded by family and enjoyed a delicious gooey pie that is described as an explosion of chocolate in a brownie.

She mentioned it was her 29th birthday!


 Tastes & Treasures cookbook has a delicious Chocolate Lover's Delight Pie on page 152. Wonder which pie Nancy likes the best?

Z Tejaz Chile Fudge Pie

Ingredients:

2 teaspoons pureed ancho chilies (*)
1/2 lb butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 cup semi-sweet chocolate chips
1 9 in. unbaked pastry shell

Directions:
*Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
Bring to a boil and simmer until ancho is tender.
Purée in a food processor.
Preheat oven to 325°F.
Melt the butter and let cool to warm.
Toast the chopped nuts until lightly brown.
Beat eggs well and then add sugars and flour.
Beat until smooth.
Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
Add chile puree.
Stir in nuts and chocolate chips.
Pour filling into pastry shell and bake for 45 to 60 minutes until done.

http://www.food.com/recipe/z-tejas-chile-fudge-pie-109783?oc=linkback

Cashew Chicken

Who doesn't love cashews? Try this tasty dish with our favorite nuts. Another great dish with cashews is found in Tastes & Treasures cookbook on page 150 - Cashew Pea Salad.

Cashew Chicken

Ingredients:

1/2 cup fat-free chicken broth

1/2 tbsp. cornstarch

1 tbsp. reduced-sodium/lite soy sauce

1 tbsp. seasoned rice vinegar

1/4 tsp. ground ginger

2 cups quartered mushrooms

1 cup chopped onion

1 tsp. chopped garlic

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1/8 tsp. each salt and black pepper

1 cup snow peas

1/4 cup unsalted roasted cashews

2 tbsp. chopped scallions



Directions:

In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.

 Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes. 

Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.

 Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes. 

Top with scallions, and dig in!



MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 1 1/2 cups)
Calories: 318
Fat: 9.5g
Sodium: 863mg
Carbs: 25g
Fiber: 3g
Sugars: 10g
Protein: 33.5g


Thanks to Hungry Girl for recipe.

Sticky Buns Breakfast Ring

Gooey and Delicious. We have two versions of this recipe in Tastes & Treasures cookbook, the original one on page 78 is from historic El Chorro Lodge.

Here's another version-

Sticky Bun Breakfast Ring - Easy and Delicious

Buttermilk Biscuits – 1 1/2 tubes Pillsbury Grands (12 pieces total)
Butter – 3 Tablespoons, melted
Maple Syrup – 1/2 cup
Brown Sugar – 1/3 cup, packed
Cinnamon – 1/2 teaspoon, ground
Pecans – 1/4 cup, chopped (optional)
Walnuts – 1/4 cup, sliced (optional)

•Preheat oven to 375 Degrees.
•Spray a fluted pan with non-stick spray. Combine the melted butter and maple syrup in a small bowl and set aside.
•In another bowl, combine the brown sugar, ground cinnamon and nuts (if desired).
•Place about half of the butter and maple syrup mixture in the bottom of the pan. Then, sprinkle half of the brown sugar mixture on top.
•Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
•Top with remaining butter and maple syrup and brown sugar mixtures.
•Bake for approximately 20 minutes or until golden brown.
•Remove pan from oven, and cool for 1 minute in the pan. Then, invert onto a serving platter and enjoy!

Blueberry Pie

Nothing beats fresh fruit pie when in season, although frozen blueberries work wonderfully for this recipe. The photo shows a tradition pie crust but the recipe has a delicious graham cracker crust. They both are great.

Also try Blueberry Muffins from Tastes & Treasures, page 62. It is a recipe from historical La Posada Inn in Winslow, AZ.

Blueberry Pie

Ingredients:

Crust

1 cup Fiber One Original bran cereal

2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces



3 tbsp. Splenda No Calorie Sweetener (granulated)

1/4 tsp. cinnamon


1/4 cup light whipped butter or light buttery spread 


Filling

2/3 cup Splenda No Calorie Sweetener (granulated)

3 tbsp. cornstarch

1 tsp. lemon juice

1/4 tsp. cinnamon

1/4 tsp. salt

4 cups blueberries

Optional topping: Fat Free Reddi-whip



Directions:

Preheat oven to 350 degrees. Spray a pie pan with nonstick spray.


To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.


In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix.
Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake until firm, about 10 minutes. 



In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/2 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir.

Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes.


Carefully transfer filling to the pie pan. Let pie cool and set, about 1 hour. 

Refrigerate until chilled, about 1 hour. Slice and enjoy! 



MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of pie)
Calories: 120 
Fat: 3.5g
Sodium: 168mg 
Carbs: 25g
 Fiber: 5.5g
 Sugars: 8.5g
 Protein: 1.5g

Sugar Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 191 calories, 44g carbs, and 29.5g sugars.
Thanks to Hungry Girl for stats.

Frozen Blueberries: Thaw them, but don't drain the excess liquid. (The berries might not soften and burst, but the mixture will thicken and the pie will taste great!)

Grilled Pork Loin with Fresh Peaches

The peaches are ripe for picking and abundant in Arizona. Searching for recipes using peaches, I found this one from Williams-Sonoma.

Also tried the Roast Pork Tenderloin on page 44 of Tastes & Treasures cookbook. I substituted peaches for the pears in the chutney from Garlands Oak Creek Lodge in Sedona. Hope they don't mind!

Pork and fruit is a classic combination. This recipe takes that pairing to a delicious new level by grill-roasting a pork loin roast with fresh summer peaches. If you can’t find small peaches, use larger ones and cut each into 6 to 8 wedges.


Ingredients:1 boneless pork loin roast, about 3 1/2 lb.

1/2 cup balsamic vinegar
1/4 cup Dijon mustard
2 Tbs. firmly packed light brown sugar
1 Tbs. chopped fresh thyme
1/4 cup plus 1 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
2 1/2 lb. small peaches, pitted and halved
3 or 4 fresh oregano sprigs
Directions:
Using kitchen twine, tie the pork roast at 2-inch intervals and place in a large sealable plastic bag. In a small bowl, whisk together the vinegar, mustard, brown sugar, thyme and the 1/4 cup olive oil. Pour the marinade into the bag, seal the bag, and refrigerate for at least 4 hours or up to 24 hours, turning the bag over once or twice.

 Remove the pork from the marinade and place on a rack-lined baking sheet. Generously season the pork on all sides with salt and pepper.

 Let stand at room temperature for 1 hour.



Prepare a grill for indirect grilling over medium-high heat.

In a large bowl, toss the peaches with the 1 Tbs. olive oil. Set aside. Place the pork, fat side up, in the center of a steel grill roaster.

 Place the roaster in the center of the grill over indirect heat, cover the grill and cook for 30 minutes. Arrange the peaches along the sides of the roaster, top with the oregano sprigs and cover the grill. Cook until the pork is well browned and an instant-read thermometer inserted into the center of the meat registers 145°F, 20 to 30 minutes more; adjust the burners as needed to maintain the internal grill temperature at 375° to 400°F. 



Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Cut the pork into slices and serve immediately with the peaches.

Serves 6 to 8.

Zucchini Parmesan Crisp

Who doesn't love appetizers? Tastes & Treasures cookbook has several including a favorite - Stuffed Mushrooms on page 27 from The Cottage Place Restaurant in Flagstaff.

Love this one with Zucchini!

Zucchini Parmesan Crisps 

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Updated website for Historical League

We are excited to introduce an updated Historical League website. There are still many things to correct but we are getting close. Zona Lorig and Ruth McLeod work to bring new colors, format, photos and links to www.HistoricalLeague.org. Many other League members have contributed to produce this new look as well as hiring a professional to guide us.

Thanks to Joan Robinson who started it and now Maika Winters as well as all the League members who have helped bring this website to a new level.

Asian Almond Ramen Salad

Salads for summer . . . Tastes & Treasures cookbook is filled with great salads. Here is another one to try with the ever-popular Ramen noodles.

Asian Almond Ramen Salad
Ingredients Dressing:
3 tablespoons rice vinegar or cider vinegar

1 tablespoon soy sauce
¼ cup canola oil
1 teaspoon toasted sesame oil
½ teaspoon honey
½ teaspoon grated fresh ginger
1 clove garlic, minced or pressed
Ingredients Salad:

1 package (3 ounces) ramen noodles, any flavor
½ cup snow peas (2 ounces), sliced lengthwise into thin strips
½ cup shredded carrots
1 scallion, chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 can (11 ounces) mandarin oranges in juice, drained
¼ cup sliced almonds
1 tablespoon sesame seeds

Directions:
To make the dressing, whisk all the ingredients in a medium serving bowl until blended.


For the salad, discard the ramen seasoning packet. Crush the ramen in the bag into very small pieces with a heavy skillet or your hands. Add them to the bowl with the dressing and toss to coat. Let the ramen stand at room temperature, stirring now and then, until the liquid is mostly absorbed, about 45 minutes.


Gently fold in the snow peas, carrots, scallion, and water chestnuts. Fold in the oranges and then scatter on the almonds and sesame seeds. Serve at room temperature or refrigerate for up to 2 days and serve cold.


TIP:You can replace the dressing with store-bought light sesame-ginger dressing.