Zucchini Bites

Can't wait to try these. Must remember to make this in the summer when the zucchini is so plentiful. The recipe for Herb-Roasted Vegetables in Tastes & Treasures cookbook on page 24 is similar but uses carrots and red onion. Thanks to historic The Cottage Place Restaurant in Flagstaff for sharing their Her-Roasted Vegetable recipe.

Zucchini Parmesan Bites

Ingredients:
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste

Directions:
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Comments on other ways to enhance this delicious recipe.
My Dad takes his zucchinis.....scoops them out into a frying pan, dices up onions, green or red peppers, mushrooms and tomatoes...adds a few spices and lets it simmer for part of the day. Then he scoops these delicious fried veggies back into the "zucchini boats" put a little Parmesan cheese and bakes them for a bit! He will sometimes add sausages to the mix too!

These are really good with some sliced roma tomato on there too.

Helpful Hint: After you cut them in half, shave a little off the skin side that is sitting on your baking dish. That way they won't turn on there side and dump off all the seasoning and cheese.

Renee Donnelly's Roast Beef Salad

Thanks to Renee Donnelly for bringing this delicious salad to the February Historical League meeting.

It is a recipe from the Winter Lunch section in Tastes and Treasures, page 167.

Roast Beef Salad

Blue Cheese Dressing
 1/2 cup olive oil or vegetable oil 
1/4 cup red wine vinegar 
3 tablespoons crumbled blue cheese  
2 tablespoons finely chopped fresh parsley or cilantro  
2 teaspoons Dijon mustard  
1 garlic clove, crushed 
1/2 teaspoon sugar  
Salt and pepper to taste

Salad
1 1/2 pounds chilled roast beef, julienned
12 small fresh mushrooms, sliced
12 cherry tomatoes, cut into halves
1 (14-ounce) can artichoke hearts, drained and chopped
1 avocado, sliced

For the dressing, combine the olive oil, vinegar, cheese, parsley, Dijon mustard, garlic, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to combine. Chill in the refrigerator. Substitute Gorgonzola cheese for the blue cheese for a milder flavor.

For the salad, toss the roast beef, mushrooms, tomatoes, artichokes and avocado in a large salad bowl. Add the dressing and mix until coated. You may serve on a bed of lettuce. 
 Serves 6

Navajo Fry Bread

Cameron Trading Post is featured in the first chapter in Tastes & Treasures cookbook. Page 14 has this delicious recipe. It is much easier than I thought and a big hit with the family. 

Candice from Maryland writes, "I used a recipe from Pioneer Woman. Not authentic (I think powdered milk is more authentic) but easy, ingredients on hand, and delicious! Super fun for toddler hands too. We ate so much we had to take a family walk."

Lots of great topping suggestions too - Lettuce, tomato, ground beef, pinto beans, sour cream, avocado, cheese, green chiles . . .

Navajo Fry Bread
Ingredients:

• 3 cups All-purpose Flour
• 1/2 teaspoon Salt
• 3 teaspoons Baking Powder (slightly Rounded Teaspoons)
• 3/4 cups Milk
• Water As Needed To Get Dough To Come Together
• Vegetable Shortening Or Lard For Frying

Directions:
Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.
When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.
Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.
Serve warm!

Margaret Baker's Wild Rice and Edamame Salad

Finding this in THE WEEK magazine, Margaret added her own twist to create a new version. She brought it to the February Historical League meeting where it was devoured!
 
Wild Rice and Edamame Salad
  Ingredients:
   
        4 cups cooked and cooled wild rice  (about 1 ¼ cups raw)
        2 cups shelled, blanched edamame
        2 medium carrots, peeled and finely diced
        ½ cup dried cranberries
        3 medium scallions, thinly sliced, white and green parts
        ½ cup blanched slivered almonds
        2 tablespoons white sesame seeds

    Dressing:

        ¼ cup rice vinegar (plus more as needed)
        3 tablespoons olive oil
        2 tablespoons toasted sesame oil
        2 teaspoons honey
        Kosher salt and freshly ground black pepper

   Directions:

        Toast almonds and sesame seeds.  Mix all ingredients together in large bowl.

        Whisk dressing ingredients together.  Drizzle over rice mixture and toss to combine.  Taste and season as needed with more salt, pepper, and rice vinegar.

        Cover and chill at least one hour.  Makes 6 to 8 servings.  Keeps well in the refrigerator.

Susie Brinegar's Penne Pasta Salad

Sometimes being creative is much more fun than following a recipe. I love how Susie experimented on this Penne Pasta Salad. She writes, " I don't have an exact recipe - Several months ago I bought that Penne salad at Costco's and loved it.  It was expensive, though.  So I just read the ingredients and came home and made my own salad!  The quantity is not exact - I just put in as much as I like, so I'll give you the ingredients and you can do the same. Try it!  Hope it turns out good!"
It sounded so good, I made it too and added chopped celery, chopped sweet red pepper and chopped lettuce.

Ingredients:
16 oz of cooked (al dente) penne pasta and drained
Cooked skinless chicken breast, chopped (I usually use two)
Whole Kalamata olives
8 oz can (or more) of artichoke hearts, quartered
One or two cups of cherry tomatoes
Medium size red onion chopped
Garlic salt
Celery salt
Onion salt
Salt
Pepper
Toss with Greek salad dressing.  Caesar dressing and also Italian dressing are good.
Top with crumbled Feta cheese

Options: Top with toasted Pine Nuts.

Paradise Valley's El Chorro Lodge

Historic El Chorro is featured in Tastes & Treasures cookbook with it's fascinating history, celebrities that dined there and now the Dorrance family that has remodeled and restored it. Sheila called to re-order the book, making the comment, "Visitors love to hear about the Lodge and take home a cookbook with the Sticky Buns recipe."

We are happy to partner with El Chorro Lodge and share Arizona's history.

Honoree Marshall Trimble

Marshall Trimble commented on the Historymakers Gala, "Betsy Davis shot this photo of Vanessa and me on Saturday evening at the Arizona Historical League "Historymakers" event. I'm a member of this year's honorees. I'm probably the first honoree from Ash Fork. My high school teachers must be turning over in their graves."

He is so deserving of the honor. His acceptance speech was filled with humor and stories of Arizona. So glad to have his as a Historymaker.

Red Velvet Cupcakes from Deb Hester

Deb Hester brought these Red Velvet Cupcakes to the January Historical League meeting. Delicious! League members are great cooks bringing wonderful salads and desserts for our luncheon meetings. Many recipes in Tastes & Treasures cookbook are from League members.

When I asked Deb for the recipe she humbly admitted, "They were just a 2 boxes of Duncan Hines Red Velvet cake mix with the frosting and filling included.  I made the biggest mess in the kitchen with the frosting!!  Had it all over myself!  I'm kind of a kitchen klutz!" Thanks Deb for keeping things simple and easy.

Historymaker Jim Bruner to be honored Feb 8 at Gala

Jim Bruner, Scottsdale Charro for Life member since 1976, is receiving one of the biggest awards in his Lifetime-The Historical League of Arizona is honoring him as an Arizona History Maker at its 2014 Arizona History Makers “Turquoise and Tuxedos” Gala on Feb 8 at the Westin Kierland Resort and Spa.

Among Jim’s peers also being recognized include former Arizona Governor Raúl Castro; former ASU President Lattie Coor; healthcare Philanthropists Joan and David Lincoln; ranchers Maxine and Chuck Lakin; artist Bill Owen and Arizona’s official state historian, Marshall Trimble.

The Scottsdale Charros commented, "We’re especially proud of Jim, and we’re delighted he is being recognized for his more than four decades of leadership that has made a dramatic impact on Scottsdale, the Valley of the Sun, and the State of Arizona.

Our Compadre Jim has a unique, strategic, and effective leadership style.  He’s a “go-to guy” who makes things happen. He’s unconcerned with who gets the credit; he’s just focused on the results. That’s why he’s so special, respected, and admired.

Jim has generously volunteered his leadership energies to policy-making boards and organizations that include his church, as well as healthcare, cultural, and philanthropic endeavors. An attorney and banker by profession, he also serves on a variety of governmental policy-making boards in non-elective positions.

Among his many affiliations, Jim has served as Chairman of the Arizona State Retirement System, Chairman of the Maricopa Board of Supervisors, member of the Scottsdale City Council, Chairman of the Scottsdale Healthcare Systems Board, Chairman of the Dioceses of Phoenix Finance Committee, Campaign Chairman of the Valley of the Sun United Way, President of the Scottsdale Boys & Girls Club, Chairman of the Scottsdale Museum of the West, board member of the Scottsdale Railroad and Mechanical Society (McCormick-Stillman Railroad Park).

Jim was also a founding board member for the Greater Phoenix Economic Council (GPEC) and the Scottsdale Cultural Council. Currently, Jim is a Trustee of the Virginia G. Piper Charitable Trust, a member of the Board of Trustees at his alma mater Drake University, and member of the Fiesta Bowl Board of Directors."

Cindy Tidwell-Shelton's Chopped Salad

Thanks to Cindy Tidwell-Shelton for bringing this delicious salad to our January Historical League meeting. We had a large turnout with all the salads appreciated and consumed!

Chopped Chefs Salad with Homemade Croutons

Ingredients Dressing:

3 TBSP Red Wine Vinegar
1 TBSP Dijon Mustard
6TBSP Extra Virgin Olive Oil
1 clove minced garlic
Salt and Pepper to taste (I used garlic salt instead of regular salt)

Mix all ingredients except olive oil with a whisk.  Gradually add olive oil while constantly stirring.  Drizzle over salad when ready to serve.

Ingredients Croutons:

1 loaf French bread cut into cubes
Drizzle Olive Oil over cubes and salt and pepper them.  Put in a 400 degree oven until lightly toasted. Add to salad prior to the dressing.

Ingredients Salad:

3 Heads Romaine lettuce cut into bite size pieces
4 ounces ham cut into bite size pieces
4 ounces turkey cut into bite size pieces
1/2 cup pitted kalamata olives cut into pieces
1/2 cup cherry tomatoes cut in half lengthwise
2 hard cooked eggs peeled and chopped
1 cucumber peeled and chopped

Mix all vegetables, then add croutons and dressing.

Historymaker Co-Chair Mary Parker

Birthday girl Mary Parker

When your birthday falls on a meeting day, it's time to sing "Happy Birthday to YOU"! Mary Parker and Jeannine Moyle have both worked very hard this past year on the Feb. 8 Historymaker Gala at Westin Kierland Resort. We are grateful for their dedication to the Historymaker Program and the honorees are very deserving of this award.