Breakfast Bake

Company's coming so you want to have everything ready. This breakfast is easy, yummy and you can make it the night before! Tastes & Treasures cookbook has several other breakfast ideas.

Breakfast Bake

Ingredients:
10 eggs
1/2 cup milk
16 oz refrigerated breakfast biscuits - unbaked (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
 cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (I think a 9×13 works better, but it might need to bake a little longer)

Directions:
1. Mix your eggs and milk in a large bowl. Cut each biscuit (scissors work well here) into fours and add it to the bowl.
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny.

Note: You make this the night before. Leave it in the mixing bowl in the fridge covered with saran wrap. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed.

Volunteers are the best

Diana Smith, WESD Jill Hicks, Zona Lorig, Linda Corderman, Mariamne Moore

The Historical League always has helping hands to make it run so efficiently. 1300 donated copies of Arizona Recollections and Reflections need stickers and letters to teachers placed inside the books. These books will be ready in plenty of time for the October 29 Washington Elementary School District with business leaders. The books will go to 4th grade classrooms in several School Districts around Phoenix.

Scottish Eggs

Scottish Eggs

Ingredients
1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Directions
Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it

looks beautiful over this.
Makes 4 servings.

2015 Historical Arizona Calendar

Watch for this new 2015 calendar filled with historic photos of Arizona. Thanks to the Arizona Historical Society for producing such an interesting reflection on the 'Old West' with these amazing pictures of life . . . back then.

Established by an Act of the First Territorial Legislature on November 7, 1864,  the AHS is Arizona's oldest historical agency.

Today, AHS serves as the steward of state history, fulfilling its mission to collect, preserve, interpret, and disseminate the history of Arizona and the West.

I bought mine at Costco thinking of the wonderful Christmas gifts they will make, along with Tastes & Treasures cookbook which is also filled with historic recipes, historic photos and historic hospitality venues.

What did you do this summer?

Tom and Zona Lorig took the family to La Posada in Winslow and enjoyed 'The Signature Soup'. It is composed of two soups in the same bowl: Creamy Sweet Corn and Smooth Spicy Black Bean topped with a signature of spicy chile cream.  "The waitress commented to first take a taste of the corn soup, then the black bean soup and then blend them." Beautiful presentation. Tastes & Treasures has several soup recipes calling out to make into your own version of 'The Signature Soup'.

Zona and Tom Lorig enjoying a tribute to the 1972 Eagles recording.

Membership Open House at Rancho Jaquina House

By Invitation Only

Southwestern Chicken Salad in Avocado Bowls

If you love avocados, this one is for you.
Lots of other salad variations in Tastes & Treasures cookbook.

Southwestern Chicken Salad in Avocado Bowls
Ingredients:
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados

Directions:
1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.

2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.

3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

Hints:
When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.
Give the salad more texture by adding 2 tablespoons of diced red or yellow bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!

calories:395 | fat: 15g |protein: 55g| fiber:3g |net carbs:3g
Serves 4

From George Stella's "Real Food Real Easy" Cookbook