Historymaker Bil Keane statue

Honored as a Historymaker in 1992, Bil Keane contributed much to Arizona. A beautiful statue of his famous cartoon "Giddy-Up Daddy"
was recently installed at McCormick-Stillman Railroad Park in Scottsdale as another tribute to this generous Arizonan. Many of his fellow Historymakers contributed to this installation including The Bombecks (Erma was a Historymaker in 1993 ), Audrie and Joe Garagiola (Joe honored in 2008) and The Long family (John F. Long honored in 2001). The Railroad Park is a popular place for children and families, complete with train rides, train museum and carousel.

Volunteers are the best

And some of the best volunteers for Tastes & Treasures cookbook and Arizona Recollections and Reflections this year were working again at a Historical League event this fall. Thanks to Carolyn Mendoza, Nina Fillippi and Zona Lorig for all you do for the Historical League.

Black Bean and Butternut Squash Burritos

Black Bean and Butternut Squash Burritos

The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.
Yield: 4 burritos or 3.5 cups of filling

Ingredients:
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
2 ears corn, shucked and cut off cob
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice according to directions on package
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, corn and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Thanks to OhSheGows for recipe

Magical Chocolate Pudding

It sounds most unusual but tastes delicious. The kids will love it. Who would have thought . . .
Tastes & Treasures Cookbook has Strawberry Spinach Salad but this takes healthy to another level.

Magical Chocolate Pudding

Ingredients:
1 medium banana, frozen (it makes the pudding more creamy when frozen)
Flesh from 1/2 medium or 1 small avocado
1/3 cup strawberries, hulls removed
1/3 cup kale, chopped
2 dates
2 heaped tbsp cocoa powder (raw if desired)

Directions:
Put everything in a food processor, and process. Serve immediately or allow to chill in the refrigerator first.

Thanks to bitesizedthoughts.com for recipe

Zucchini Bread Oatmeal

Zucchini Bread Oatmeal

Think about having this yummy goodness for Christmas morning.
Ingredients:
1/3 cup rolled oats
1 cup non-dairy milk or water (I prefer almond milk as it’s creamy), plus more as needed to thin out
1/2-1 tsp ground cinnamon
Pinch of salt & nutmeg, to taste
1/2 cup packed finely grated zucchini
1 tbsp chia seeds or ground flax
1 tbsp raisins
2 tbsp chopped pecans
1 tsp vanilla extract
1 tbsp + 1 tsp packed brown sugar, divided
1 tsp butter

Directions:
1. In a medium sized pot, add water or milk, cinnamon, nutmeg, salt, and oats. Bring to a boil and simmer over medium heat, stirring frequently, for about 4 minutes.
2. Now stir in the grated zucchini, chia seeds, raisins, 1 tbsp packed brown sugar, and 1 tbsp of the pecans. Cook over medium heat, adding more liquid when necessary, for another 5-6 minutes. Reduce heat to low if required. When cooked, remove from heat and stir in vanilla.
3. Pour into bowl and top with remaining 1 tbsp pecans, 1 tsp packed brown sugar, and 1 tsp butter.

Yield: 1 serving so you may want to make lots more.

Read more: http://ohsheglows.com/2011/08/22/zucchini-bread-oatmeal/#ixzz2neJQl2UN

Sticky Buns Breakfast Ring- another version of yummmmmy goodness!

Sticky Bun Breakfast Ring - Treat yourself for Christmas morning . . . Tastes & Treasures Cookbook has two recipes for this delicious treat. Also called Monkey Bread. All versions are worth it! For an extra treat - add sliced apples, or jelly in between each biscuit before baking.

Sticky Buns Breakfast Ring
Ingredients:
2 small tubes refrigerator Buttermilk Biscuits OR 1 tube Pillsbury Grands Buttermilk Biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup (any brand you like)
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Directions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the 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 syrup and sugar mixtures. Bake at 375F degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Thanks to BeRinged for the recipe.

Cookie Dough Balls

Want to leave a special treat for Santa? If he is anything like me, he will love these with a glass of milk.

Chocolate Chip Cookie Dough Balls

Ingredients:
1/2 cup unsalted cashews
1/4 cup rolled oats
1/4 cup oat flour (or whole wheat pastry flour)
1/2 tsp kosher salt
1.5 tbsp natural cane sugar
1/2 tsp pure vanilla extract
3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
1/4 cup dark chocolate chips

Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

Yield: 1 cup packed cookie dough

Read more: http://ohsheglows.com/2011/03/18/chocolate-chip-cooke-dough-blizzard/#ixzz2neH0G1ky

Grinch Kabobs

Fun for the kiddies and you too! Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick and you get Grinch Kabobs!

Grilled Caprese Salad

Here is a new twist on Caprese Salad. Grilled tomatoes and string cheese with your basil make a modified Caprese.

Ingredients:

1 stick light string cheese

2 tbsp. chopped fresh basil

1 large tomato

Optional seasonings: salt, black pepper, garlic powder



Directions:

Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Transfer to a small bowl, and mix with basil. 


Cut tomato in half horizontally. Carefully scoop out and discard the inside of each tomato half, leaving a hollow shell intact.


Bring a grill pan sprayed with nonstick spray to medium-high heat. 


If you like, sprinkle tomato halves with optional seasonings.
Place tomato halves on the grill pan with the cut sides down. Cook until slightly softened, about 2 minutes. 

Flip tomato halves.
Divide cheese-basil mixture between tomato halves.
Cover (any lid will do!) and cook for 2 more minutes, or until tomato has softened and cheese is warm.
MAKES 1 SERVING
Thanks to Hungry Girl for recipe.

Spinach Fettuccine Alfredo

We love Braised Chicken over Fettuccini on page 168 in Tastes & Treasures cookbook. Here's a low calorie version of using spinach.

Super-Sized Spinach Fettuccine Alfredo


 
Ingredients Pasta
:
4 oz. uncooked spinach fettuccine

2 medium zucchini, ends removed


Ingredients Sauce:

3 tbsp. light sour cream
1 tbsp. reduced-fat Parmesan-style grated topping

3 wedges The Laughing Cow Light Creamy Swiss cheese

1/4 tsp. garlic powder

1/8 tsp. salt

Dash black pepper

Directions:

In a medium-large pot, cook pasta per package instructions, about 8 minutes.

 Drain pasta, transfer to a large microwave-safe bowl, and cover to keep warm.

 Use a veggie peeler to peel zucchini into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in another large microwave-safe bowl. Cover and microwave for 2 - 3 minutes, until soft. Drain and blot away excess moisture.

 Thoroughly mix zucchini into fettuccine. Cover to keep warm. In a medium microwave-safe bowl, mix all sauce ingredients, breaking cheese wedges into pieces.

 Stir in 2 tbsp. water. Microwave at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds, or until melted.

 Spoon sauce over pasta, and toss to coat. Microwave for 1 minute, or until hot.


MAKES 2 SERVINGS


1/2 of recipe (about 1 3/4 cups): 338 calories, 6g fat, 582mg sodium, 53.5g carbs, 4.5g fiber, 9g sugars, 14.5g protein -- PointsPlus® value 8*
Thanks to Hungry Girl for this recipe.

Sticky Buns in the Crockpot

Tastes and Treasures Cookbook was given the delicious recipe for Sticky Buns from El Chorro Lodge. Sticky Buns are famous in the Phoenix area and have been a standard at El Chorro Lodge for years. Here's a new version.

Sticky Buns in the Crockpot

Ingredients:

16.3 oz. Pillsbury Grands biscuits
1/2 c. sugar
1/2 c. dark brown sugar
4 tsp. cinnamon, ground
8 oz. butter, stick, melted - (use butter, not margarine)
1/2 c. chopped pecans (optional)

Directions:
Use a slow cooker liner in a 5 quart slow cooker and spray the liner with cooking spray.
Melt butter in a microwave safe bowl. Mix sugars and cinnamon together in another bowl.
Cut each biscuit into quarters.

Line up the following ingredients in this order: biscuits, butter, sugar cinnamon mixture.
Dip biscuits into butter then roll in sugar cinnamon mixture and put in one layer on the bottom of the slow cooker. They will fit very snugly. (Note: If adding pecans (optional) sprinkle them in now.)
Place paper towel over top of crock. (This will keep the condensation from dripping down on the monkey bread.)
Cover. Cook on Low for 2-3 hours. Each crock cooks differently, so you will need to check!
When biscuits are done, lift out the liner and transfer to a plate.
A simple way to remove from the liner is to roll it down over the sides of the plate, and slide off with a large spatula!
Mix a cup of confectioners sugar and a couple tablespoons of milk for the icing. (Optional)
Drizzle over the top of of the monkey bread. (Optional…but very good)

Fun Snacks for Kids

How creative can you get with snacks for the kids?  Dream up your own ingredients for this one. Our kids love Granola from page 196 in Tastes & Treasures cookbook.

Ingredients:
Pipe cleaners
twisty ties
google eyes
white craft glue or glue gun
ziploc baggies- single serve
cheese crackers
seedless grapes

Directions:
Fill 1/2 baggie with crackers and the other 1/2 with grapes. Use twisty tie to pinch the middle separating them. Twist on pipe cleaners, curling tops for antennae. Add eyes with white glue or glue gun (keep glue gun away from kids - it gets very hot)

Roasted Garlic Mushrooms

Mushrooms are delicious no matter how they are prepared but his recipe is very tasty. We also like the Roasted Portabella Mushrooms in Tastes & Treasures cookbook, page 108 from historic Arizona Inn in Tucson.

Roasted Garlic Mushrooms
Ingredients:

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

Directions:

Preheat the oven to 400F. 

Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Historymaker Governor Raul Castro

Al and I had the privilege of meeting Governor Raul Castro this past weekend. He is doing very well at 97 years young and gave a Eulogy for a dear friend. What an amazing mind the Governor has. He spoke in great detail with no notes.

The Historical League is honoring him as a 2014 Historymaker at the Historymakers Gala XI on February 8, 2014 at Westin Kierland Resort. For Ticket information Jeannine Moyle junkmoyle@aol.com.  More about our Historymakers at www.HistoricalLeague.org.

Angel Hair Pasta

 
This delicious recipe was shared by Pam Fischer. She got it from Michelle Dudash - Healthy Dish  printed in the AZ republic.

Angel Hair Pasta with Wild Salmon, Corn and Basil 

Ingredients:

4 oz whole grain angel hair pasta- about a quarter width in your hand (this is a LOT for 2- I would half it)
1 Tbsp extra virgin olive oil
1/2 cup diced onion
1 clove garlic
1 cup cooked corn kernels (about one cob) seasoned (or use frozen sweet corn)
2 cooked artichoke hearts (bottled or fresh) chopped bite size
10 basil leaves, cut in thin strips (I will triple this next time)
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp Italian seasoning
6 oz seasoned and cooked wild salmon, flaked into bite size pieces- I broil mine with a tsp of pesto spread across it for 12 min
1 cup reserved pasta water

Directions:
Cook corn in pot for 5 min and set aside.  In that water cook pasta and reserve a cup of pasta water before draining pasta.
Empty pot and add oil to same pot and heat over med high heat.  Then add onion and garlic. Cook gently until translucent- 4 min.
Add corn to reheat.  Add cooked pasta, artichokes, basil, lemon juice, salt, Italian seasoning and pepper to taste. Combine and gently stir in salmon.  Moisten with a splash of the pasta cooking liquid if needed.  Drizzle with additional olive oil as desired.
                                                                         Makes 2 servings (Pam's comment, "HAH - we ate off this for DAYS!!")

Cookie Bowls

Haven't tried this myself but isn't this a great idea? Put the cookie dough on the outside and make cookie bowls. Once they are baked... you can put Ice Cream inside of the bowl.

It should work with brownie recipes too. 

Tastes & Treasures cookbook has several recipes that would work with this. Can't wait to try it myself.

Holiday Meeting at Joan Galloway's home

The December Historical League meeting has traditionally been a festive one, held at the home of a member. This year Joan hosted the event again and we are so grateful for her generosity. The home is decorated beautifully and should be in "Better Homes and Gardens" magazine. The salads and desserts brought by League members were delicious. It was a fabulous way to celebrate the Holidays.

Carolyn Mendoza and Ruth McLeod sold many cookbooks, aprons and Historymaker books

The hospitality crew relaxes after the event.

Lindy Isacksen presents upcoming historical tours.

Basil and Bulgar Salad

Tastes & Treasures has a recipe for Eddie Basha's family Tabouli Salad but it's fun to experiment on the original recipe.

Thanks to Ashley Bittle-Cunningham for this delicious vegan dish.

Basil and Bulgar Salad (or Pesto Tabouli)

Ingredients:
1 cup fine bulgur (cracked wheat)
1 1/2 cups fat-free vegetable broth or water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
salt, to taste
1 large or 2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 tbsp. olive oil (optional)

Directions:
Bring the vegetable broth to a boil and add the bulgur. Remove from the heat and cover. Let it stand about 20 minutes until wheat is tender and water is absorbed.
Place the walnuts into the food processor and puree. And the basil, garlic, and half of the lemon juice, and process until a coarse paste is formed. Add salt to taste.
Combine the bulgur with the pesto, tomatoes, and cucumber, and toss well. Season to taste with the remaining lemon juice and olive oil (if desired). Serve at room temperature or chilled, garnished with additional basil.
This can very easily be made into a main dish salad by adding chickpeas or white beans to the bulgar. Serve with a green salad for a terrific light meal.

Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Makes 4 servings. Each serving (including olive oil) contains 196 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Without olive oil, each serving contains 166 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Thanks to fatfreevegan.com

Sweet potato Butternut Squash Casserole

Sweet Potato and Butternut Squash - so many good recipes using them. Lon's at Hermosa Inn makes a Sweet Potato Corn Chowder, and Hassayampa Inn in Prescott makes a Summer Squash Saute (you can use butternut squash too). Both recipes are in Tastes & Treasures cookbook along with the history of these wonderful establishments.

Sweet Potato Butternut Squash Casserole

Ingredients:
 8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. salt
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows

Directions

:
Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside. 

Fill a large microwave-safe dish with 1/2 inch of water. Add squash and cover. Microwave for about 8 minutes -- squash should be tender enough to mash, but not overcooked. Drain well. 

Mash squash thoroughly with a potato masher, food processor, or fork, but do not puree. (Squash should be pulpy.) Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. (Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.) Mix thoroughly, but do not over-stir. 

Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes. 

Top with mini marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
MAKES 8 SERVINGS
Prefer to use sugar in place of Splenda? No problem; just use an equal amount. Then each serving will have 182 calories, 43g carbs, 23g sugars, and a PointsPlus® value of 5*
Thanks to hungry girl for recipe.