Cathy Shumard's Chicken Salad

Creative in the kitchen, Cathy added Faro and Pistachios to a chicken salad to make it very unique. Members of the Historical League enjoyed it at our monthly meeting.

Glamour shots with Hair Nets at Eagle Ranch Pistachio Farm

Our tour of Eagle Ranch Pistachio Farms in Alamagordo, N.M. required us to wear hair nets during part of the tour. We had so much FUN!
Check out the Historical League fashionistas:

Eagle Ranch Pistachio Farm tour

Pistachio tasting, ice cream tasting and wine tasting .  .  . what's not to like?
Eagle Ranch Pistachio Farm in Alamagordo, N.M. was one of the last stops on our Historical League tour and we enjoyed it immensely.

Pistachio tree

Sorting pistachios

Margie Kesler and Dianne Cobb shopping in the warehouse

Healthy twist on Healthy Granola from Carolyn Mendoza

Wearing many hats, Carolyn Mendoza often organizes our events selling Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book, Centennial aprons and hats. Pictured here is Kay Holcombe with Carolyn during the History Convention in Phoenix. Carolyn made Granola to sample during the show using low cholesterol Coconut Oil instead of butter. It was delicious. What would we do without her generosity and many talents?

Granola page 196

Ingredients:
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter or substitute 1/2 cup coconut oil re Leslie Christiansen. Eliminates the cholesterol
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)

Directions:
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months. Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.

Crispy Crunch Dessert

Want a fast, easy holiday dessert? Try this one from our recipe exchange. Decorate the top of the dessert with pistachios halves in the shape of poinsettias using red hots in the center.

CRISPY CRUNCH DESSERT

Recipe exchange from Jean Young of Corner Brook, NFLD.

Ingredients for crust

2 cups Graham Wafer Crumbs

1/2 cup melted butter

Mix together and spread on the bottom of the pan/dish. Bake for five minutes at 300 degrees.

Ingredients for filling

One container vanilla ice cream (approx one quart)

One large container cool whip

One package dry pistachio pudding

Directions

Spread over graham wafer mixture. Sprinkle with one or two crushed Crispy Crunch bars. Place in freezer until ready to serve.

Note: Crispy Crunch bars are a Canadian brand. Nestle Crunch is the American version.

Crostini with Brie, Cranberry and Pistachios

One of the most popular appetizers served at the Membership Open House on Oct 20 was this delightful Crostini. Leslie Christiansen has shown her culinary talents before and we were thrilled to have her in this historic kitchen again for the event. Renee Donnelly and Bonnie Newhoff help out with the preparation. Note the Veggies on the counter, ready to be presented also.

The Historical League has written two books in the last few years. Tastes & Treasures A Storytelling Cookbook of Historic Arizona is filled with great

recipes like this one.

Our AZ Centennial book, Recollections and Reflections An Arizona Historymakers Centennial Commemoration is an official Legacy Project. Both books were available at the Open House.

CROSTINI WITH BRIE, CRANBERRY & PISTACHIOS

Ingredients:

8 oz brie, at room temperature

½ cup dried cranberries, chopped

½ cup pistachios, chopped

1 baguette French bread

Extra Virgin Olive Oil

Method:

1. Preheat oven to broil. Move oven rack near the top.
2. Slice bread about 3/8-inch thick, about 24 slices. Place bread on a sheet pan and lightly drizzle with olive oil.
3. Lightly toast one side of the bread, about 3-4 minutes. Allow to cool.
4. Using a butter-knife spread a thin layer of the brie on the toasted side. Sprinkle with the chopped cranberries and pistachios.

Serves 12 as an appetizer