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.

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.

Blueberry Pie

Nothing beats fresh fruit pie when in season, although frozen blueberries work wonderfully for this recipe. The photo shows a tradition pie crust but the recipe has a delicious graham cracker crust. They both are great.

Also try Blueberry Muffins from Tastes & Treasures, page 62. It is a recipe from historical La Posada Inn in Winslow, AZ.

Blueberry Pie

Ingredients:

Crust

1 cup Fiber One Original bran cereal

2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces



3 tbsp. Splenda No Calorie Sweetener (granulated)

1/4 tsp. cinnamon


1/4 cup light whipped butter or light buttery spread 


Filling

2/3 cup Splenda No Calorie Sweetener (granulated)

3 tbsp. cornstarch

1 tsp. lemon juice

1/4 tsp. cinnamon

1/4 tsp. salt

4 cups blueberries

Optional topping: Fat Free Reddi-whip



Directions:

Preheat oven to 350 degrees. Spray a pie pan with nonstick spray.


To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.


In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix.
Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake until firm, about 10 minutes. 



In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/2 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir.

Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes.


Carefully transfer filling to the pie pan. Let pie cool and set, about 1 hour. 

Refrigerate until chilled, about 1 hour. Slice and enjoy! 



MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of pie)
Calories: 120 
Fat: 3.5g
Sodium: 168mg 
Carbs: 25g
 Fiber: 5.5g
 Sugars: 8.5g
 Protein: 1.5g

Sugar Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 191 calories, 44g carbs, and 29.5g sugars.
Thanks to Hungry Girl for stats.

Frozen Blueberries: Thaw them, but don't drain the excess liquid. (The berries might not soften and burst, but the mixture will thicken and the pie will taste great!)