Tastes & Treasures II stored at Roswell Bookbindery

What a pleasure to pick up Tastes & Treasures II cookbooks that have been stored at Roswell Bookbindery. Mike Roswell graciously offered to store the books for us but we don't think he will have them for long. We have picked up books 6 times now and have sold 1160 books in the first six weeks!
Picking up 300 more books today was cookbook co-chair Ruth McLeod's husband, Al, who should be an "unofficial" co-chair with all that he has done to support this book!
Helping were Kim Hodgson and Wayne at Roswell Bookbindery.

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

Phoenix Chamber of Commerce

The Historical League is a member of the Phoenix Chamber of Commerce, finding it a great way to spread the word about Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book and the AHS Museum. The venue Tuesday was the Westin downtown and what a beautiful facility. Al and I enjoyed the view from the 11th floor. Food was delicious and we met lots of new people and companies. Also renewed past business and received orders for more cookbooks and Centennial books.

Having a photo taken with the Copper Chopper was fun. It is an awesome vehicle - more like a work of art.

My favorite was the dessert table and what beautiful chocolates, truffles, puddings, white chocolate strawberries and more. It reminded me of the recipe for Chocolate Peanut Treats, page 162, Tastes & Treasures. You can make this decadent dessert at home.

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

Spinach Mushroom Florentine

Having an early Christmas Dinner in Calgary, Canada was a great time to try new recipes. The Spinach Mushroom Florentine was a big hit. We stayed with good friend, Alec McDonald, and he was an excellent host even helping stir the spinach dish. He also grilled perfect steaks after shoveling a foot of fresh snow off the BBQ. When tiny Megan enjoyed a second helping of spinach we knew it was good. Family members include Alec, Megan McDonald, Steven Patterson, Elaine McDonald.

Spinach Mushroom Florentine pg 190

1 pound cremini mushrooms, sliced
2 (10 ounce) packages frozen choppen spinach, thawed and drained
1/4 cup chopped onion
1/4 cup butter, melted
1 cup shredded Cheddar cheese
1 teaspoon salt
Garlic powder to taste

Preheat the oven to 350 degrees. Saute the mushrooms in a non stick skillet until tender. Cool slightly. Press the excess moisture from the spinach. Combine the spinach, onion, butter, 1/2 cup of the cheese and the salt in a bowl and mix well. Spoon half the spinach mixture into a buttered 9 X 13 inch baking dish and top with half the mushrooms. Sprinkle with garlic powder. Top with the remaining spinach mixture, remaining mushrooms and garlic powder. Sprinkle with the remaining 1/2 cup cheese and bake for 20 minutes or until bubbly. Serves 6 to 8.

Note: We used lots of fresh spinach and it was so-o-o yummy. Also did not need to butter the dish.