New member Rene Blain

Congratulations to Rene Blain for being elected the Vice President of the Sunnyslope Historical Society. We are glad to have Rene join the Historical League, invited by friend Reba Wells Grandrud.
Raised in Arizona, with a father who was a walking encyclopedia of Arizona history, she grew up camping in this state. Rene has a passion for history and excited to be a part of the preservation of Sunnyslope. Since 2011, she is also an active hiker with over 300 different hikes in 3 different hiking clubs.

Open House very successful

Touring the Craftsman-style Hearn Home on Northern Ave in Phoenix was amazing. And everyone enjoyed the wonderful food and drinks, listening to the many speakers and just visiting with Historical League members and guests.

Loved the "before" and "after" photos of the extensive remodel.

We all enjoyed guest speaker Reba Wells-Grandrud talk of Sunnyslope community history. She has authored and co-authored several books

including assisting on the new AZ Centennial book Recollections and Reflections An Arizona Historymakers Centennial Commemoration. This book is an official AZ Centennial Legacy Project. Reba has been very involved in the Sunnyslope Historical Society as well as Arizona Historical Society, is a "CultureKeeper" as well as a long-time Historical League member.

RAINBOW VEGGIE SHOTS WITH BLUE CHEESE DRESSING

This delightful display of veggies was impressive.

Vegetables:

50 Carrot sticks

50 Red Pepper sticks

50 Yellow Pepper sticks

50 Celery sticks

50 Jicama sticks

50 English Cucumber sticks

Method:

1. Wash vegetables. Peel carrots and jicama.
2. Cut the vegetables in 5-6-inch lengths, about the width of your baby finger. Please leave the leaves on the celery ends. The vegetables should be slightly different lengths.
3. Keep the vegetables chilled in zip-top bags. They can be cut a day ahead.

Dressing Ingredients:

½ cup Blue Cheese

3 T buttermilk

3 T sour cream (low-fat is OK, but don’t use non-fat)

2 T mayonnaise

2 T white wine vinegar

1 clove garlic, finely minced or micro-planed

1 t sugar

2 T parsley, chopped

S&P to taste

Method:

1. In a medium sized bowl mash blue cheese with a potato masher or fork until it resembles cottage cheese.
2. Add remaining ingredients and stir until blended.
3. Add salt and pepper to taste.
4. Cover and chill until ready to serve.
5. The dressing can be kept covered in the refrigerator for several days.

Makes about 1 cup

Historic Home to host Membership Open House

The Craftsman-style Hearn Home on W. Northern is the venue for the 2011 Historical League Membership Open House. Guest Speaker and former Director of AHS Museum at Papago Park, Reba Wells Grandrud, is very knowledgeable about the Sunnyslope area and will tell us

more about the home. We are excited to tour the fully restored

homeand learn all about the challenges and successes of the project complete with

"before and after" photos.

Tastes & Treasures cookbook will be for sale along with Arizona Recollections and Reflections An Arizona Centennial

Historymakers Commemoration, Centennial aprons, hats and visors. Several of the foods served are from the cookbook.

Thanks to co-chairs President Elect Pam Ryan and Leslie Christiansen for organizing a lovely afternoon on Thursday, Oct 20.
For more information contact Pam at pardir@cox.net or Leslie at wackomama4@gmail.com

Culturekeepers Award goes to Reba Wells Grandrud

It is no surprise that Historical League member Reba Wells Grandrud will be honored this year for making a positive impact on the state's history. Arizona Culturekeepers are a varied group and they all support the state's culture, environment, history or economy. Reba is a past National Register of Historic Places co-ordinator and has taken an active role in researching, preserving, teaching and publishing state, local and regional history in Arizona and New Mexico.

She will be in good company with former Governor Rose Mofford, theater owner Dan Harkins, historian Frank Barrios, cowboy artist Bill Owen, the Scottsdale Charros, historian Aaron Cohen, performer and songwriter Sue Harris, Tohono O'odham basket weaver Annie Antone and cultural preservationist Roxanne Knight.

The inductees will be honored at noon on September 19 at the Westin Kierland Resort and Spa. $45 per person. Proceeds benefit the Arizona Historical Society and Sharlott Hall Museum in Prescott.

For more information 480-624-1356 or RSVP info@kierlandresort.com

Historymakers Biographies in Gala book

With Zona Lorig organizing the Historymakers Gala book filled with biographies and interesting photos of our Historymakers, the meetings are fun and interactive. So much discussion on Arizona history goes into the AZ Historymakers Timeline, I love listening and contributing. Historians Reba Wells Grandrud, Zona and Norma Jean Coulter have facts and figures in their heads. Norma Jean baked a "Killer Coffeecake" and along with the extra cup of coffee, we were fired up to write the book. Looking forward to the next meeting and watching this book become a reality.

Margarita Pie at March meeting

Birthdays aren't often celebrated with the Historical League but every once in a while we make it special. Reba and Zona have birthdays very close together so a Margarita Pie seemed in order.

Using fresh ingredients, i.e. limes, would be easy, right? Wrong. It takes a lot of limes juice to make 1/2 cup so I added fresh lemon juice. It poured easily into the pretzel crust.

This is a wonderful dessert for company because you can make it days ahead and freeze it. Decorate with lime slices and it looks very professional.

However, frozen pie does not transport well. I put the finished pie on a bed of ice to keep it cold. The Margarita Pie looked more like Margarita Pudding by the time it was served as dessert but the plate was licked clean.

MARGARITA PIE

Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup (1 stick) butter, melted

Pie Filling
1/2 cup fresh lime juice
1(14 ounce) can sweetened condensed milk
2 tablespoons gold tequila
2 tablespoons Triple Sec
2 cups heavy whipping cream, whipped
Green food coloring (optional)

For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add the butter in a steady stream and process until well mixed. Press over the bottom and up the side of a 9 inch pie plate sprayed with nonstick cooking spray.

For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring, if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices. Note: Do not use fat-free or low-fat pretzels
in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels.

Serves 6 to 8