Bandelier National Monument on Historical League New Mexico tour

Bandelier National Monument in New Mexico was a fascination stop on Historical League 3-day tour. Thanks to photos from Claire Nullmeyer and Donna Esposito.

Unique Birthday Cake

Time to celebrate a birthday but no cake available? Ruth Ann Hogan got creative when her daughter came to visit their cabin in the mountains. Sometimes the simplest of recipes become family memories.
Ruth Ann writes, "I wanted to do something fun and didn't want to have cake leftover so I bought the Nestles Chocolate Chip slice and bake cookie roll.  Sliced about 6 cookies into an iron skillet and baked it until it was browned!  The candles wouldn't stand up in the cookie so I put a hard scoop of ice cream in the middle so she could blow out some candles!  It was funny!  We added lots more ice cream and divided it by 3!"  

Monument Valley and Navajo Nation

Bonnie Newhoff, Leslie Christiansen in front of Hogan

 Big blue sky and towering rock formations -You are surrounded by this vast beauty in the NE corner of Arizona. We actually went into Utah to see some of this land on the Navajo Nation.

Navajo mother and baby

Clede Gorrell, Ruth Ann Hogan, Susie Brinegar

Guide David explaining summer shelter area

Maxine Lakin and her daughter with Kay Holcombe in background. Shopping is next.

Navajo Code Talker Museum in Tuba City

The Navajo Code Talker Museum in Tuba City tells the story in pictures, displays, artifacts and video of the Code Talkers. It was fascinating to learn the Code after remaining secret from the public until the 1960's.

Ruth Ann Hogan poses with the explanation of Hogans

Julius Watson Sr. built this hogan 30 years ago.
With Kay Holcombe

Carolyn Mendoza (center) chaired 2005 Historymakers Gala when the Code Talkers were honored.

Unbroken Code

More Happy Faces at Family Holiday Party

Pat Faur, Helen Szeto, Chantelle Szeto, Pete Faur, Kate (Faur) and Victor Szeto

Lots of smiling faces tell us the Family Holiday Party at Phoenix Theatre was a success.

Ruth McLeod with Earlene, Nadene and Rebecca Alauria

Janie Burke with granddaughter Ava Bramini.
Ruth Ann and Phil Hogan with grandson Daniel Simpson.

Kay Holcombe with Emma and Sarah and new friends.

Sharron McKinney and Patt Walker enjoy the joyous
Christmas Carols expertly played by Susie Brinegar.

Smiling faces at Family Holiday Party "The Wizard of Oz"

Joan Galloway, Ruth Ann Hogan and Mary Parker

Susan Dale and grandchildren

Kay Holcombe with Sarah and Emma,
Jackie and Aaron Berkowitz

Andrea Evans and daughter

Jeannine Moyle, Pam den Draak, Stan and Nancy Evans

Ruth and Al McLeod with Abby Ulrich and girls, Zoe, Sophie, Julia

Ruth Ann Hogan's Romaine Salad with Two Cheeses

Thanks to Ruth Ann Hogan for bringing a delicious salad to the Historical League October meeting. This recipe is from page 169 in Tastes & Treasures cookbook.

Romaine Salad with Two Cheeses

Ingredients:
1/2 cup Shredded Parmesan Cheese
1/4 cup Shredded Romano Cheese
2 avocados
6 green onions chopped fine
Juice of 2 lemons
1/4 teaspoon salt
3/4 cup olive oil
2 teaspoons Beau Monde seasoning
2 heads of Romaine lettuce torn - arrange on top of ingredients above

Directions:
Combine all ingredients in a large bowl and mix well. Arrange the romaine over the top; do not mix.
Chill, covered, for 4-24 hours. Toss just before serving.

Serves 6-8

Tea Ceremony at Japanese Friendship Gardens

 Eight of us were allowed at one time for the Ritual of the Tea Ceremony Chanoyu, that had its origins nearly 900 years ago. It touches on many aspects of Japanese culture. Definitely a learning experience and so much history was presented about the Tradition. Chanoyu interweaves four principles:
1.Harmony (wa) with people and nature
2. Respect (kei) for others
3. Purity (sei) of heart and mind
4. Tranquility ( jaku)

Thanks to Mary Garbaciak for arranging the very interesting and informative tour.

Mary Pat Honey learns the Traditions of the Tea Ceremony.

Deb Hester, Delores Tomasek, Carolyn Mendoza, Carolyn Hartman, Mary Pat Honey, Ruth Ann Hogan, Candice Mcleod remove their shoes, then put on socks prior to entering the Tea Ceremony.

Two traditional delicate sweets are served prior to the tea.

Candice cleanses her hands prior to the Tea Ceremony.

Aromatic Green tea is whipped into a frothy drink.

Musical Instrument Museum Tour

Fascinating place with so much to see. You need to return again and again. The Historical League has wonderful tours and this one was great. Ruth Ann Hogan enjoys a unique Tree of Life. Peru had a unique exhibit and Margaret Pogue enjoyed the Bahamas display. The bagpipes were unusual. Interesting to see so many. The man from Malta is show playing a bagpipe.

ArtFest a Success

Scottsdale's ArtFest at the Civic Center library is a wonderful opportunity to showcase Tastes & Treasures cookbook. Carolyn Mendoza did a fabulous job of running the sales and co-ordinating volunteers to man the booth for two days with very good results. Despite the wind and weather forcing an early closure on Sunday, the Historical League brought in $960 worth of sales of cookbooks, Centennial aprons and baseball caps. We are also able to "spread the word" about the Historical League, AHS Museum at Papago Park, Historymakers Centennial Gala and Children's Holiday Party. With lots of help setting up the tent, it was a fun event. Thanks to volunteers: Margaret Pogue, Linda Isaksen, Pam Ryan, Judy Yauch, Steve Yauch, Al McLeod, Deb Hester, Ruth Ann Hogan, Nina Fillips, Mariamne Moore and Bonnie Newhoff. We couldn't do it without you.

Chocolate Tower from Sandra Day O'Connor luncheon

The Executive Board for 2010-2011 was welcomed at the Recognition Luncheon by past President Jeannine Moyle. President Elect is Sharron McKinney. Outgoing President Ruth Ann Hogan introduced next years President Pat Faur.

Everyone enjoyed the exceptional chocolate dessert. We did not get the recipe but look at all those layers. Yummm.


Tastes & Treasures cookbook has some wonderful chocolate indulgences.


This recipe for Chocolate Sherry Cream Bars is very similar but only 3 layers not 5 layers. I am tempted to try it and create another 2 layers. Any suggestions?

Chocolate Sherry Cream Bars page 153 Tastes & Treasures cookbook
Chocolate Crust
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup (4 ounces) semisweet chocolate chips
1 cup (2 sticks) butter
4 eggs
2 cups sugar
1 teaspoon vanilla extract

Sherry Filling
4 cups confectioners' sugar
1/2 cup (1 stick) butter, softened
1/4 cup sherry
1 cup walnuts, chopped

Chocolate Topping
2 cups (12 ounces) semisweet chocolate chips
6 tablespoons water
1/2 cup (1 stick) butter

For the crust, preheat the oven to 325 degrees. Sift the flour and salt together. Combine the chocolate chips and butter in a microwave-safe bowl. Microwave until blended and stir. Cool slightly. Beat the eggs in a mixing bowl until pale yellow. Add the sugar gradually, beating constantly until blended. Stir in the vanilla. Combine the chocolate mixture, flour mixture and egg mixture in a mising bowl and beat for 1 minute. Pour into a greased and lightly floured 10 X 14 inch baking pan or 11 X 17 inch baking pan for thinner bars and bake for 25 minutes. Let stand until cool.
For the filling, beat the confectioners' sugar and butter in a mixing bowl until creamy. Add the cream and sherry gradually, beating constantly until light and fluffy. Stir in the walnuts. Spread the filling over the baked layer and chill in the refrigerator.
For the topping, combine the chocolate chips, water and butter in a microwave safe bowl and microwave until blended, stirring occasionally. Spread the topping over the chilled layers. Let stand until set and cut into bars.
Makes 3-4 dozen bars