Delicious food served at Unveiling of 2014 Historymakers Exhibit

“History in the Making" event at the Museum had a buffet table filled with fabulous food. Thanks to the Dancing Chef Mark Vanek for doing the catering. Many of the delicious menu items were taken from the League cookbook “Tastes and Treasures.”

Mini Pizzas

Mini pizzas are wonderful for quick snacks, small meals and parties.

Tastes & Treasures cookbook has many appetizer recipes including a yummy mushroom appetizer found on page 27.

Mini Pizzas
Ingredients:
1 refrigerated pizza dough
1 cup marinara sauce
1 cup mozzarella cheese
1 small bunch fresh basil
1 medium tomato

Directions:
Preheat oven to 400° F. And line a large baking sheet with parchment paper or foil so they won't stick.
Place pizza dough on a well-floured surface and stretch gently into about a 12″ x 8″ rectangle.
With a round cutter or a cup of some sort, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, basil and tomatoes .
Bake for 8-10 minutes, or until cheese is melted.
More topping suggestions: red sauce, broccoli, roasted red peppers, basil pesto.

Zucchini Parmesan Crisp

Who doesn't love appetizers? Tastes & Treasures cookbook has several including a favorite - Stuffed Mushrooms on page 27 from The Cottage Place Restaurant in Flagstaff.

Love this one with Zucchini!

Zucchini Parmesan Crisps 

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Spinach Stuffed Mushrooms

Delicious and tasty - wonderful for parties or just yourself. We also love the Stuffed Mushrooms, page 27, in Tastes & Treasures cookbook. Ingredients: 12 medium baby bella mushrooms (each about 2 inches wide) One 10-oz. package frozen chopped spinach, thawed and squeezed dry 1/2 cup crumbled reduced-fat feta cheese Spices: garlic powder, onion powder, salt, black pepper Directions: Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside. Remove mushroom stems and set aside. Place mushroom caps on the baking sheet, rounded sides down. Bake in the oven until slightly softened, 12 - 14 minutes. Leave oven on. Meanwhile, chop mushroom stems. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add stems and cook and stir until soft, about 3 minutes. Place cooked stems in a medium bowl. Add spinach, cheese, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. salt, and 1/4 tsp. pepper. Mix thoroughly. Pat mushroom caps with paper towels to remove excess moisture. Evenly distribute spinach mixture among the caps, about 2 tablespoons each. Bake in the oven until filling is hot, 8 - 10 minutes. Enjoy! MAKES 4 SERVINGS

Stuffed Mushrooms

Perfect for a party, these can be made a day ahead and refrigerated- ready to pop in the oven and serve warm and tasty.

Not owning a pastry bag, I used a plastic sandwich bag and cut out a corner. It worked well for these clumsy hands. The photos (thanks to my daughters artistic eye) show the mushrooms prior to a dusting of bread crumbs, parmesan cheese and final baking.

How to make really fine breadcrumbs? Use your coffee bean grinder. It worked very well.

STUFFED MUSHROOMS pg 27 Tastes & Treasures cookbook

Ingredients
2 lbs large mushrooms
2 T butter
2 cloves garlic, minced
8 ounces cream cheese, at room temperature
½ t dried dill weed
3 T grated Parmesan cheese
2 T breadcrumbs
salt and pepper to taste
2 T grated Parmesan cheese
2 T breadcrumbs

1. Preheat oven to 400 F.

2. Clean the mushrooms with a damp paper towel.

3. Remove the stems from the mushrooms and dice.

4. In a medium skillet, over medium-high heat, melt the butter. Sauté the chopped mushroom stems and the minced garlic for 3-5 minutes. Remove from the heat to cool.

5. Add the cream cheese and mix thoroughly. Add the dill weed, Parmesan cheese and breadcrumbs and mix well. Season to taste with salt and pepper.

6. Spoon into a pastry bag fitted with a star tip and pipe into the mushroom caps.

7. Sprinkle with the remaining 2 T Parmesan cheese and 2 T breadcrumbs.

8. Bake for 10 minutes or until nicely browned.

Cook’s Note: You may prepare the mushrooms a day ahead and store in the refrigerator until ready to bake.

Serves 8-10