Roasted Corn Guacamole for New Years Party

Nothing like lower calories and lower fat in a yummy guacamole.
Another great dip is Cowboy Caviar, page 180 in Tastes & Treasures cookbook.
Roasted Corn Guacamole

Ingredients For Guacamole:

1 cup frozen sweet yellow corn

One 15-oz. can early/young peas, drained

1/2 cup mashed avocado (about 1 medium-small avocado's worth)

1/4 cup plain fat-free Greek yogurt

4 tsp. lime juice

1/2 tsp. chopped garlic

1/4 tsp. salt, or more to taste

1/8 tsp. black pepper, or more to taste

1/8 tsp. ground cumin

1/8 tsp. chili powder

3/4 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onion

Optional: chopped fresh cilantro, chopped jarred jalapeño slices

For Chips:

Twelve 6-inch corn tortillas

3/4 tsp. salt

Directions:

Preheat oven to 400 degrees.
Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.
Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.
Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.
To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.
Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.
Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds. Evenly sprinkle with 1/8 tsp. salt. Flip triangles over and sprinkle with another 1/8 tsp. salt.
Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer.
Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)
Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guacamole.

MAKES 8 SERVINGS
Note: We made it with grilled corn on the cob. It is much more flavorful than the frozen kind.

Thanks to Hungry Girl for recipe and stats.
Serving Size: 1/3 cup guacamole with 9 chips
Calories: 160
Fat: 4g
Sodium: 456mg
Carbs: 27.5g
Fiber: 4.75g
Sugars: 4.5g
Protein: 5g

175 Cookbooks sold to Sierra Tucson facility

When a company wants to present a unique gift with the flavors of Arizona, Tastes & Treasures cookbook is a great choice. Sierra Tucson has conferences with Doctors, Therapists, Psychiatrists visiting their treatment facility. A welcome package includes our colorful cookbook. The cookbook is filled with history and recipes from historic hospitality venues of Arizona, recipes and food memories from Historymakers as well as from Historical League members. The photos are outstanding.

Thanks to Zona and Meghan Lorig for delivering 175 cookbooks to the Tucson facility on December 26. Their trunk was full!

Nice to know that the cookbook will spread the story and "Tastes" of Arizona when the visitors travel back to their homeland: all over the USA, Canada, Europe and South America.

Delicious desserts served at December meeting

The buffet table was groaning with wonderful food at the Historical League's December Holiday Meeting. The dessert table looked fabulous. Thanks to Margaret Baker who brought these decadent treats from page 162 Tastes & Treasures cookbook.

Chocolate Peanut Treats
Ingredients:
2 cups (12 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 (18-ounce) jar creamy peanut butter
1 cup (2 sticks) butter
1 (5-ounce) can evaporated milk
¼ cup vanilla pudding and pie filling mix
2 (1-pound) packages confectioners’ sugar
1 pound salted peanuts
Directions:
Combine the chocolate chips and butterscotch chips in a double boiler over simmering water. Cook until blended, stirring frequently. Add the peanut butter and stir until smooth. Spread half the chocolate chip mixture in a greased 10X15-inch baking pan. Chill until firm.
Bring the butter, evaporated milk and pudding mix to a boil in a saucepan. Cook for 2 minutes, stirring constantly. Remove from the heat and beat in the confectioners’ sugar until smooth. Spread over the chilled layer. Stir the peanuts into the remaining  chocolate chip mixture and spread over the prepared layers. Chill until firm and cut into 2-inch squares.
Makes 30 (2-inch square) pieces

"Perfect" Hostess Gift

Santa may be enjoying Tastes & Treasures too!

Judy Blackwell recently visited her college roomate and attended the son's wedding. "Tastes & Treasures was a perfect gift to give the hostess," said Judy. "The cookbook was very much appreciated and they enjoyed the history as well as the recipes."

December meeting festive and fun

Mary Garbaciak enjoys the delicious luncheon buffet

We all look forward to the December Historical League meeting held in the home of a member. Joan Galloway has graciously offered her beautifully decorated home for the past 3 years.

Joan Galloway's home is beautifully decorated for Christmas

Mary Poppins organizers Mary Parker, Donna Esposito and Anne Lupica

President Jackie Berkowitz starts the meeting

Diane Cobb helps at Mary Poppins event

So many people made the Mary Poppins event on December 6th a success. Thanks to Diane Cobb helping Ruth McLeod at the Tastes & Treasures cookbook table. Children's aprons with the Old Ned logo were popular too!

Thank you letters are the best

Don't you love Thank You letters! Historical League members generously donated Mary Poppins tickets to www.SingletonMoms.com  Single Parents with Cancer. Anne Lupica organized the fundraising event for the Historical League.

Some of the SingleMoms.com for the December 6 matinee

"Dear Anne,
Singleton Moms is so grateful for the opportunity for our families to attend Mary Poppins over the weekend.  This was such an amazing musical and amazing venue for our families.  Many of them would not have the opportunity to be a part of something so special without your generous donations!.  They expressed to me their appreciation and excitement after the show and it truly lifted my heart to know how much they gained from this experience and the important and lasting memories they created. Please let everyone at the Historical League know how important their contribution has been to the lives of Single parents with cancer and their children!"
From Keeley Forrestel Program Coordinator Singleton Moms

Children and adults enjoy Mary Poppins Fundraiser

Leslie Christiansen's grandchildren Keegan and
Tatum meet Bert and Mary Poppins.

 The Phoenix Theatre was crowded with Historical League members and guests for Saturday, Dec 6 matinee. Lots of great raffle items lured the attendees to drop in their tickets along with delightful appetizers, cookies and treats to munch on. After the performance, the crew came out to meet their fans.
Thanks to Ann Lupica for organizing such a fantastic fundraiser. Non-profits working together created a wonderful event for the Historical League.

Keegan dressed in "Bert" attire asked him where
to get a real chimney sweep broom.

Mary Poppins and Tatum were always smiling.

Mary Poppins Smashing Success

Wonderful new event for the Historical League with all attending smiling throughout the day. The performance was uplifting, great staging effects, singing and dancing. Children and adults alike enjoyed the day with plenty of refreshments, socializing, raffle items and Holiday Cheer! Kudos to Anne Lupica and her committee!

Raffle winners at Mary Poppins event

So many raffle items to choose from at the Mary Poppins event . . .
Congratulations to Kay Holcombe winning the Audi motorized children's car. Her granddaughter Sarah is anxious to drive it with friend Emma waiting for her turn too. Grandpa Rex will supervise the drivers.

Hoping the Audi will fit

Ed Shillington and Al McLeod help Grandpa Rex load the Audi

Lamb at La Posada

Churro Lamb Sampler - Lamb shoulders, slowly simmered with tomatillo and green chile. The meat is pulled off the bone and served over our sweet corn tamale, a bowl of lamb posole, lamb and green chile sausage, grilled Churro lamb medallion on a bed of kale. Accompanied by a mint and garlic au jus sauce and served with fresh vegetables.

La Posada Hotel is featured in Tastes & Treasures cookbook. Tom and Zona Lorig recently tried out this new dish on the menu.

Touring Clarkdale

So much to see and only one day to take in all the sights: Copper Art Museum, scenic drives, delicious lunch at the Tavern Grill and a stop at Page Springs Cellars Winery. Even a rescue ride on a school bus. Thanks to tour guides Lindy Isacksen and Linda Fritsch for another fun-filled day learning about Arizona.