National History Day winners

National History Day makes history come alive for America's youth by engaging them in the discovery of the historic, cultural and social experiences of the past. Through hands-on experiences and presentations, today's youth are better able to inform the present and shape the future. NHD inspires children through exciting competitions and transforms teaching through project-based curriculum and instruction.

We are so pleased that AHS Museum Director Kyle McKoy and Education department Megan Gately have brought the National History Day to so many students. When they got involved the program was a very minor effort in AZ. This year 67 students from grades 4-12th went to Washington D.C. to participate. They met Senators Schweikert, McCain and Flake. They toured museums and Congressional halls. It was a life changing event for these students.

Congratulations to
3rd place in Performance: Elaissia Sears, Angelique Guerrero, Matthew Fichtemaier
Mesa, AZ, Red Mountain High School
Teacher(s): Julienne Collums
Entry - Integration Altercation

Prickly Pear Jelly

How to harvest Prickly Pears and not get injured? The education department at the Arizona Historical Society tells us not only that but gives us a recipe for the jelly - A little learning plus delicious food at www.arizonahistoricalsociety.org

Prickly Pear is a cactus that grows in Arizona. It has flat, rounded pads, orange and yellow flowers, and sweet, purplish fruit. Since the prickly pear cactus needs plenty of sun, sandy soil, and very little water to grow, Arizona is the perfect home for this cactus.

The prickly pear cactus is a source of food for many animals and people in the desert. One treat many people of the Southwest enjoy comes from the fruit of this cactus is Prickly Pear Jelly.

Prepare Fruit:
- Wearing gloves and using tongs, gather about 2 quarts of pears, including a few that are not fully ripe.
- Hold pears under running water and scrub with a brush to knock off small stickers.

Or purchase prepared fruit at Arizona Cactus Ranch, (800) 582-9903, www.arizonacactusranch.com


You Need:

2 quarts prickly pears
1 ¾ ounces powdered pectin (a gelling agent for jams and jellies, can be purchased at your local grocery store with canning supplies )
3 tablespoons lemon or lime juice
3 ½ cups sugar

Step 1: Without peeling, slice pears in large pieces and put in large kettle with enough water to
barely cover.

Step 2: Boil until tender, about 20 to 25 minutes.

Step 3: Press with potato masher and strain through jelly bag or 2 thicknesses of cheesecloth.
Spines will come off fruit during this process.

Step 4: To a pan add 2 1/2 cups juice, and 1 3/4-ounce powdered pectin.

Step 5: Bring to fast boil, stirring constantly.

Step 6: Add 3 tablespoons lemon or lime juice and 3 1/2 cups sugar.

Step 7: Bring to hard boil.

Step 8: Cook for 3 minutes at a rolling boil.

Step 9: Remove from heat, skim and pour into sterilized jelly glasses. Seal at once with 1/8-
inch melted paraffin, a wax that prevents the jelly from going bad (can be purchased at your local grocery store with canning supplies).

*Recipe from Fruits of the Desert by Sandal English.

Easy Sticky Buns

Love the sticky buns from historic El Chorro restaurant? Here is a simpler version. The education department at the Arizona Historical Society also gives us a mini lesson about the Arizona Walnut tree at www.arizonahistoricalsociety.org

EASY STICKY BUNS

The Arizona Walnut is a type of tree that grows in Arizona. The Arizona Walnut grows very slowly and can live well over 20 years. When this tree is fully grown it can be 50 feet tall. In the spring and summer, the Arizona Walnut has yellow-green leaves and small brown flowers. During the fall and winter, the tree looses its leaves and the brown flowers become brown seeds, called walnuts.1 With these walnuts you can make delicious goodies like sticky buns.

You need:

1 cup walnuts, finely chopped
1 package frozen yeast rolls (about 18)
1 ½ cups butter (2 ½ sticks)
½ cup packed brown sugar
1 (4 oz) package butterscotch pudding and pie filling mix
2 teaspoons ground cinnamon

Step 1: Spread the walnuts over the bottom of a bundt pan sprayed with nonstick
cooking spray and top with the yeast rolls.

Step 2: Cook remaining ingredients, butter, brown sugar, butterscotch mix, and cinnamon, in a saucepan until blended, stirring frequently.

Step 3: Pour over the prepared layers.

Step 4: Let rise, covered with plastic wrap and a kitchen towel, for 8 to 10 hours.

Step 5: Preheat the oven to 350 degrees and bake for 20 to 25 minutes.

Step 6: Let stand for 15 minutes and then turn upside down onto a serving platter.
Serve immediately. Serves 12.

*Recipe from Tastes & Treasures: A Storytelling Cookbook of Historic
Arizona by the Historical League, Inc. Available for purchase at the Arizona
Historical Society Museum at Papago Park, (480) 929-0292.