Guest Speaker Author Jan Cleere at October League meeting

We thoroughly enjoyed the Powerpoint presentation from our speaker, author Jan Cleere. Jan graduated magna cum laude from Arizona State University West. She writes about the unique characters, creatures and vegetation of the desert southwest. Her writings have appeared in many Southwestern periodicals. She has received many awards for her writing and belongs to many associations including The Arizona Historical Society.

Jan discussed her new book "Amazing Girls of Arizona: True Stories of Young Pioneers". It’s so fascinating to hear about pioneer women, what they went through and how they did it without air conditioning!

Jan autographed her books for League members after the talk and Sharron McKinney presented her with our Historical Cookbook.

Salad Featured from Cookbook

Among the salads featured at our monthly luncheon/meeting this week was Curried Chicken Salad from Tastes & Treasures, page 151. Lindy Isaakson was our salad maker and she’s standing with Pam Ryan who helps organize the luncheons.

Curried Chicken Green Salad

½ cup olive oil 10 ounces fresh spring mix
1/4 cup red wine vinegar 2 Gala apples, chopped
1/4 cup chutney 3/4 cup golden raisins
1½ teaspoons curry powder 12 fresh mushrooms, sliced
1 teaspoon dry mustard 2 or 3 green onions with
½ teaspoon sugar tops, sliced
½ cup pecan halves,
toasted and chopped
½ teaspoon salt
2 whole chicken breasts, cooked
and chopped

Process the olive oil, vinegar, chutney, curry powder, dry mustard, sugar and salt in a blender until pureed. Chill, covered, in the refrigerator. Toss the chicken, spring mix, apples, raisins, mushrooms, green onions and pecans in a large salad bowl. Add the desired amount of dressing and mix well. Serve immediately. Serves 6 to 8.

Stand Up Banner

Several people have asked, "Who did the stand up banner?" Groups at FRP Cookbook University in Nashville convention actually took photos. They loved it. Dr. Peter Welsh at the AHS Museum asked me yesterday, "Who produced it"? It is such a professional looking promotional tool. I carried it on the plane to Nashville and fellow flyers thought I was carrying pool cues or asked if I was a professional fisherman??? It's not that heavy and fits in the overhead compartment on the plane. The carry on case is very helpful with handles and shoulder strap. And so easy to set up.

FRP Cookbook University

Recently two League members, Ruth McLeod and Kay Holcombe, attended FRP Cookbook University. They met the president of FRP and what follows is from an email he sent to Ruth, complimenting Tastes & Treasures:

Ruth and Kay,

It was certainly a pleasure to meet both of you. When I originally reviewed a copy of Tastes & Treasures as it came off press I said, "These ladies understand the meaning of a community cookbook." Most people we deal with misunderstand the relevance of associating historical information through the subject of food. Tastes & Treasures is the best example of a true "community" cookbook that I have been associated with since the inception of the current Favorite Recipes Press model.

Your book is truly wonderful and it is THE sample reference I use 100% of the time to illustrate what the content of a "community" cookbook should be.

Thank you again for sharing in our Cookbook University experience; I hope you found the investment of your time worthwhile. Please say hello to my friends Gaye and Donna and keep me posted on your numerous success stories if marketing and selling Tastes & Treasures.
Dave Kempf
President
FRP Books, Inc.

Local Cookbooks Reveal Lots of Information

I saw a 'Tribune' newspaper article about the cookbook. I moved to AZ 8 years ago and am always looking for info about the state. The website www.HistoricalLeague.org is very informative & user friendly. I find 'local' cookbooks reveal lots of interesting facts & folklore about a region/state. I'm sure it will make a great gift for one of my friends. by Vicki H

Our Fancy Place Cards

When a recipe from Tastes & Treasures is featured at a League function, we now have place cards decorated with tatted ring medallions.

Tatting is a hobby of HL member, Mary Pearce. The skill has been handed down through four generations.

Recipe Feature for September 2008: Special Chocolate Chip Cookies

From Tastes & Treasures, page 191

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
2 cups (12 ounces) cholcolate chips
1 cup walnuts, chopped

Preheat the oven to 350 degrees. Mix the flour, baking soda, cinnamon and salt together. Combine the butter, brown sugar and granulated sugar in a bowl of a stand mixer and beat until creamy, scraping the bowl occasionally. Add the eggs once at a time, mixing well after each addition. Blend in the vanilla. Add the flour mixture and beat until smooth. Mix in the oats and fold in the chocolate chips and walnuts.

Drop by rounded tablespoonfuls onto a nonstick cookie sheet or a cookie sheet lined with baking parchment paper. Bake for 12 minutes or until golden brown. Cool on the cookie sheet for 1 minute and remove to a wire rack to cool completely. Store in an airtight container.

Makes 3 to 4 dozen.