Holiday Meeting at Joan Galloway's home

The December Historical League meeting has traditionally been a festive one, held at the home of a member. This year Joan hosted the event again and we are so grateful for her generosity. The home is decorated beautifully and should be in "Better Homes and Gardens" magazine. The salads and desserts brought by League members were delicious. It was a fabulous way to celebrate the Holidays.

Carolyn Mendoza and Ruth McLeod sold many cookbooks, aprons and Historymaker books

The hospitality crew relaxes after the event.

Lindy Isacksen presents upcoming historical tours.

Donating AZ Recollections & Reflections to Libraries

Thanks to our generous sponsors we are able to donate Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration to school and public libraries across the state. Most recent funding has come from The John F. Long Foundation, the Jerry Colangelo family trust and Lucy Walkup. Handing them out at Carnegie Library for a Librarian workshop was so rewarding. The librarians were very appreciative to receive a book with such insight into the Historymakers. They commented it was very valuable to 4th grade through high school.

This is part of our Centennial Legacy Project. Norma Jean Coulter and Patti Goss assisted Zona Lorig and Ruth McLeod for the event Sept 14-15.

Centennial book at History Convention

Based on the Historical League's Centennial book, Arizona Recollections and Reflections, our session told the story of AZ Historymakers including a timeline to demonstrate the effects they had on growth of Arizona.

Mary Parker was the chair, introducing Ruth McLeod and Zona Lorig with the power point presentation. Leslie Christiansen demonstrated Historymaker Polly Rosenbaum's 100th birthday cake from Tastes & Treasures cookbook.

Sampling the chocolate cake was a wonderful way to celebrate AZ Centennial and the publishing of the Legacy Project book, Arizona Recollections and Reflections.

Chocolate Icing for AZ Centennial Cake

Leslie Christiansen demonstrated Historymaker Polly Rosenbaum's 100th birthday cake at the AZ History Convention. A great way to remember Polly and celebrate Arizona's Centennial. Attendees were very happy to sample the results.

Zona Lorig and Ruth McLeod presented the Historical League's Centennial book, Arizona Recollections and Reflections. This Legacy Project book celebrates the Historymakers Program and honors those who have helped to grow this state. Mary Parker was chair for the session.

Happy Birthday Arizona.

Chocolate Icing from page 137 Tastes & Treasures

Ingredients for icing:
1/2 cup (1 stick) butter
6 tablespoons milk
1/4 cup baking cocoa
1 (1-pound) package confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions for icing:
Combine the butter, milk and baking cocoa in a saucepan 5 minutes before the cake tests done and bring to a boil, stirring constantly. Let it simmer for about 30 seconds so the chocolate can bloom and release it's yummy goodness. Pour over the confectioners’ sugar in a heatproof bowl and whisk until smooth. Stir in the vanilla and pecans. Pour icing over warm cake and spread. Resist the urge to lick the spatula until you are done!

AKA Polly's 100th Birthday Cake!

Serves 12 to 16

400 lb birthday cake from Fry's at AZ Centennial

Tastes and Treasures, A Storytelling Cookbook of Historic Arizona, features the chocolate cake served at Historymaker Polly Rosenbaum's 100th birthday celebration at the AHS Museum. Polly would have loved the Centennial event at the Capitol with all it's history. The recipe, on page 136, serves about 15 and it is chocolate decadence.

The Historical League had a booth at the Centennial celebration selling Tastes and Treasures cookbook, Arizona Recollections and Reflections, aprons and Centennial hats. It was a great opportunity to talk to those attending about the AHS Museum at Papago Park as we handed out maps and brochures.

Fry's donated the 500 cupcakes but the culinary arts students at Vista Grande actually made this 400 lb wonder.

The students prepared a 48 square foot cake in the shape of the state of Arizona. It was made out of about 40 18 by 12 inch cakes. They were all put together in a rectangle and then cut into the shape of Arizona. A regular classic yellow cake recipe and topped with decorative white frosting, it was painted to look like the flag of Arizona and topped off with an actual copper star in the middle. At lunchtime on the Tuesday, Feb 14 at the Capitol Celebration, it was served to the crowds attending. All of those students got their own little piece of history that day.

Historymaker/Navajo Code Talker Keith Little 1925-2012

The Navajo Code Talkers and Keith Little were given a wonderful tribute at the Historymakers Centennial Gala February 11, 2011. Keith attended along with fellow Code Talkers Joe Kellwood and Sidney Bedoni. The Code Talkers were honored in 2005 and the Centennial Gala 2011 brought all honorees together for a special recognition.

We realize that the passing of these courageous men must not end the acknowledgements they deserve and we continue to honor them with our Historymakers Recognition program and exhibits at AHS Museum.

When asked why he chose to go to war, he answers simply: "[because] the Japanese made a sneak attack on the US," adding that he wanted "to protect our people, land and country."

Their stories are told in the Historical League's Centennial book, Arizona Recollections and Reflections which is a Centennial Legacy Project. The chapter in Tastes & Treasures from Cameron Trading Post also talks about the Navajo people.

Children's Holiday Party

Another fabulous and fun event for adults and children alike. The Entertainment was outstanding, Silent Auction items amazing, Children's raffle wonderful and lots of great shopping from the vendors. So much to see and do at the Arizona Biltmore Resort Saturday, December 17. Kudos to co-chairs Kassie Walters, Terrie Mainwaring and Ruth Ann Hogan for another successful fundraising event.

Co-editors of Arizona Recollection and Reflections were on hand to sell the Historical League's Centennial book. Joan Robinson, Zona Lorig and Ruth McLeod continue to get orders and ship the book, most recently to Yuma County library and Glendale public library.

Tastes & Treasures cookbook was also for sale and continues to be a great gift item.

Crostini with Cream Cheese, Prosciutto & Fig

At the Historical League Open House, President Sharron McKinney spoke of the many things the League is doing. President Elect, Pam Ryan, co-hosted the event with Leslie Christiansen. Pam presented owners of the historic Craftsman-style home, Shelly and Griff Hearn, with Tastes & Treasures

cookbook and our new Centennial book, AZ Recollections and Reflections, as a thank you for hosting the Open House. The "Before" and "After" photos of their remodeling was impressive.

Another great appetizer served was Crostini with Cream Cheese, Prosciutto and Fig.

CROSTINI WITH CREAM CHEESE, PROSCIUTTO & FIG

Ingredients:

8 oz Cream Cheese, at room temperature

4-6 dried Garland figs, finely chopped

5-6 slices prosciutto, cut in a thin ribbon, or chiffonnade

1 baguette French bread

Truffle Oil

Extra Virgin Olive Oil

Method:

1. Preheat oven to boil. Place oven rack near the top.
2. Slice bread about 3/8-inch thick, cut about 24 slices. Place on a sheet pan and drizzle witholive oil.
3. Lightly toast one side of the bread, about 3-4 minutes. Allow bread to cool.
4. Using a butter-knife spread a thin layer of the cream cheese on the toasted side. Sprinkle with the chopped figs and prosciutto.
5. Just before serving, drizzle with a few drops of the truffle oil.

Serves 12 as an appetizer

Scottsdale ArtFest features League books

We have a booth at Scottsdale ArtFest Nov 19-20 downtown by the library. The Historical League will be selling Tastes & Treasures cookbook, Arizona Recollections and Reflections, Centennial aprons, hats and visors.

Join us and enjoy all the wonderful arts and crafts booths from 10 am - 5 pm Saturday and Sunday.

Carolyn Mendoza has volunteers lined up to help her with sales - Pam Ryan, Bonnie Newhoff, Sharron McKinney, Nina Fillipi, Pat Faur, Lindy Isacksen, Margaret Pogue, Delores Tomasek and Judy Blackwell. Our volunteers are the best.

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

Margarita Pie topic on talk radio

The interview with www.blogtalkradio.com/big-blend-radio/2011/07/23/food-history-travel was fun with lots of interest in Margarita Pie and Rancho de la Osa in Sasabe. The hosts did not know the Jesuit mission built in the late 1600 at Rancho de la Osa is the oldest building still in use in AZ. I was nervous about the interview since they know lots of history, so I felt good when I could give them some new information.

The interview was to promote Tastes & Treasures cookbook and Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration book.

H. Alan Day, co-author of "Lazy B" with his sister Sandra Day O'Connor, preceded me on the talk show. He is such an interesting speaker. Both he and Sandra talked at a Historical League meeting a few years ago and it was fascinating. His passion now is rescueing wild horses and he tells us about this in his new book.

For all you foodies, here is the sought-after Margarita Pie recipe. Easy to fix and looks so impressive.

MARGARITA PIE

Pretzel Crust

1 1/2 cups finely crushed pretzels

1 cup sugar

1/2 cup (1 stick) butter, melted

Pie

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.

We added green coloring but swirled it (not mixed it in uniformly) so it gave a marbled look.

Serves 6 to 8

Parsley-Chive Sauce for Salmon

Grilling fish is one of my favorite dishes. Topping it with a lovely, colorful sauce makes the presentation so nice and brings the flavors out. El Tovar at the Grand Canyon serves a Salmon Tostada (page 32 in Tastes & Treasures cookbook) that looks so pretty with the Corn Salsa (page 11 in Tastes & Treasures).

This Parsley-Chive Sauce is another unique blend for enhancing fish.

Parsley-Chive Sauce

1 ½ cups fresh flat-leaf parsley leaves
1 scallion, coarsely chopped
¼ cup coarsely chopped fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
4 5-ounce skinless salmon filets

Put the parsley, scallion, chives, oil, lemon juice and mustard into the small bowl of a food processor. Add 1 tablespoon water and ¼ teaspoon each of the salt and pepper. Pulse until smooth.

Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer filets to a plate.

Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon filet.

Serve with vegetables. Note – we used fresh Steelhead Trout. It looks very similar to salmon and grills very much the same way also.