Wednesday, April 30, 2014

Tour guides are the best

Lindy Isacksen and Linda Fritsch did an amazing job on the Historical League 3 day tour of the White Mountains. We are grateful to have such educational, fun-filled and organized tours by these lovely ladies and thrilled that they will continue as tour chairs for next year!

Monday, April 28, 2014

Touring White Mountains

Beautiful country, fabulous weather and fascinating history in the Greer and Springerville area. The Historical League group had a wonderful three day tour in the tall pines.

Sunday, April 27, 2014

Historical League tour enjoys Red Setter Lodge, Greer

Winding down a fun day of museums, the ladies enjoyed appetizers, dinner  and a few glasses of wine. The Historical League tour of the White Mountains is full of adventure, good friends and history.
Linda Fritsch ready for her catered dinner from Java Blue.
Delores and Carolyn are ready for dinner
Ruth and Nancy enjoy dessert, even if some of the whipping cream ended on Nancy's nose.

Friday, April 25, 2014

Breakfast presentation is spectacular on Historical League tour

Meat lovers quiche and Vegetarian quiche were served.
This is how breakfast should look every morning. . . or for special guests. Kristi Spillman of Greer Cafe catered the Historical League breakfast at the Red Setter Lodge, making it not only beautiful but delicious.

Thursday, April 24, 2014

Springerville Heritage Center for Historical League tour

Bonnie Newhoff, Zona Lorig and Mary Parker ready to learn the history
Springerville Heritage Center has much to offer visitors and historians.

 Our 3 day Historical League tour made it's first stop at this facility on Main Street. We were delighted to learn the history of the area, thanks to the introductory movie, the many exhibits and Administrative Assistant Cindy Johnson.
Mary Garbaciak learns about the Udall family

Cindy Johnson guides us through the museum.

Brandied Blue Cheese, Walnut and Pear Crostini

Ever the creative hostess, Georgia Desmarais served these appetizers at a recent dinner. They were delicious served warm and toasty!

Brandied Blue Cheese, Walnut and Pear Crostini
4 oz. blue cheese, crumbled
2 Tbsp butter
2 Tbsp brandy
1/4 cup coarsely chopped walnuts
16 baquette slices
1 ripe pear, thinly sliced

Bring cheese and butter to room temperature (30 minutes). Mash with a fork until smooth.
Stir brand and walnuts into cheese mixture.
Place baguette slices on cookie sheet. Toast one side under the broiler. Turn and place slice of pear on untoasted side. Top pear with teaspoon of cheese mixture.
Broil 4-5 " from heat for about 2 minutes, or until cheese melts and is bubbly.
Serves 8.

Thanks to Best of Bridge, Calgary, Alberta for the recipe. If you like the fruit, Tastes & Treasures has several recipes using Pears.

Wednesday, April 23, 2014

Lunch at Torreon is start to Historical League tour

Great way to begin a 3 day tour of the White Mountains.

Delores Tomasek and Mary Garbaciak enjoy Torreon ambiance.

Susie Brinegar and Sally Schaefer are deep in discussion!

Monday, April 21, 2014

Greek Pasta Salad from Ruth McLeod

Inspired by the ingredients in the cupboard, Ruth created this Greek Pasta Salad for a Historical League meeting. "It's fun to use what you have on hand. I added chicken breast to make it more of a meal."

Greek Pasta Salad
2 cups
penne pasta
1/4 cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 grape or cherry tomatoes, halved1 can artichoke hearts
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 cup sliced black or Kalamata olives
1/2 cup crumbled feta cheese


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.

Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. (or use store bought). Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, artichoke hearts and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Thursday, April 17, 2014

Magic 3 Layer Cake

A Magical Cake - Sounds intriquing. I must try it! Also want to make Arizona Date Cake from Tastes & Treasures cookbook.

Magic 3 Layer Cake
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
3/4 cup sugar
1 stick or ½ cup butter, melted
¾ cup of all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.

Nutrition Information
Calories: 267 Fat: 14.5 g Carbohydrates: 29.5 g Sugar: 19.5 g Protein: 5.8 g Cholesterol: 107 mg

from Jo Cooks

Tuesday, April 15, 2014

El Tovar's Corn and Black Bean Salsa

Using the Corn Salsa recipe from El Tovar's Luncheon menu, Zona treated us to a delicious dish at the April Historical League meeting. Black beans are a great ingredient to add lots of color and taste.

Corn Salsa
found on page 33 Tastes & Treasures
1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste

Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.
Makes 3 ½ cups

Saturday, April 12, 2014

"Water" New Exhibit at AHS Museum, Papago Park

Join us between March 28 – May 4 for a limited engagement exhibit “Water” on display in Tempe.

Mark Twain once said “Whisky is for drinkin’; water is for fightin.’” Come learn more about why one of earth’s most abundant natural resources is also one of it’s scarcest. Exhibit courtesy of Sharlot Hall Museum in Prescott.

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. Regular 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.

AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-0292, ext. 180  Email

Thursday, April 10, 2014

No Bake Protein Bars

NO Bake Protein Bars   

1 1/2 cup rolled oats, blended into flour
1/2 cup protein powder (check if it’s sweetened)
1/2 cup rice cereal
1/4-1/2 teaspoon sea salt, season to taste
1/2 cup nut butter (almond or peanut)
1/2 cup maple syrup (if protein is unsweetened. If it is, add 1/4-1/2 cup almond milk instead)
1 teaspoon vanilla
3 Tablespoon dark chocolate chips
1/2 Tablespoon coconut oil

Mix oat flour, protein powder, salt and rice crispies in large bowl.
Add nut butter, syrup/milk, vanilla. Stir to combine. It should be cookie dough consistency. Add splash of milk as needed.
Press into 8 X 8 inch pan lined with parchment. Use pastry roller to smooth. Freeze 5-10 minutes.
Melt chocolate and coconut oil in small pot over low heat. When half of the chips are melted, remove from heat and stir until smooth.
Remove 8 X 8 inch pan from freezer and slice into bars. Drizzle with chocolate and freeze again until set. Store in freezer.

Thanks to the author

Tuesday, April 8, 2014

Want to learn about the history of Arizona Cattlemen's Association?

President-elect Jackie Berkowitz thanks Janice for her presentation
Spend some time with Janice Ryan Bryson to learn a little history of livestock in Arizona. She was the guest speaker at our Historical League meeting Monday, April 7. It turns out that Janice knows several League members who come from 3rd and 4th generation ranch families. Claire Nullmeyer, Nancy Towar and Cindy Shelton to name a few. Oh . . . the stories they can tell about old Arizona!

Did you know the Chiricahua Cattle Company branded cattle with 3 C's? One on the head, one on the shoulder and one on the rump. What a lot of extra work to protect your livestock.

Janice's presentation was very interesting and filled with history!