La Posada has Tastes & Treasures II

La Posada in Winslow has amazing history. Davie Garrison and Al Muto traveled there to find they also have Tastes & Treasures II. Now you can read their story and more Arizona history as you try out delicious recipes. Also available www.HistoricalLeague.org/shop.aspx

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.

Rhubarb Apple Pie at historic La Posada

Enjoying a family celebration at historic La Posada in Winslow, AZ, the Lorig family treated themselves to Rhubarb Apple Pie. Yummmmm.

Tastes & Treasures has several pie recipes. La Posada has a chapter in the cookbook featuring it's history and recipes.

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.

4th of July Fruit Tart

Get the kids involved with this easy way to celebrate America's birthday. It becomes a family event when you decorate a basic tarte with blackberries and raspberries.

Another idea is to bake cupcakes and decorate with blueberries and strawberries and whipping cream.



Or try the Blueberry Muffins from Historic La Posada Hotel
page 62 Tastes & Treasures and top with fresh fruit.
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, beaten
2/3 cup milk
1 cup frozen blueberries, thawed and drained
Directions
Preheat the oven to 400 degrees. Sift the flour, baking powder and salt together. Cream the shortening and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sifted flour mixture alternately with the milk, mixing just until combined after each addition. Fold in the blueberries.
Spoon onto greased muffin cups, filling one-half full. Bake for 15 minutes. Serve warm or cool on a wire rack.
Makes 1 ½ dozen.
Note: We love fresh blueberries if in season.

Coconut Shrimp for Snacking

Sweet Coconut Crunch Shrimp

This crunchy and delicious shrimp is hard to pass up. Thanks to www.hungry-girl.com for giving us a guilt free version of coconut shrimp. Another unique shrimp recipe comes from La Posada Hotel, Sherried Shrimp with Capers, page 60, Tastes & Treasures cookbook.

Ingredients
1/4 cup Fiber One bran cereal (original)
1/3 cup shredded sweetened coconut
3 tbsp. panko breadcrumbs
1/4 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. black pepper
Dash salt
12 oz. (about 20) raw large shrimp, peeled, deveined, tails removed
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

Note: If your coconut shreds are somewhat long, give them a rough chop.

Directions
Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.

Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.

Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.

Bake in the oven for 10 - 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy.

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe, about 5 shrimp
Calories: 164
Fat: 4.5g
Sodium: 266mg
Carbs: 12g
Fiber: 2g
Sugars: 3.5g
Protein: 19.5g

POINTS® value 3*