Pam Ryan's Red and Green Salad

Here is another tasty recipe served at a Historical League meeting. Thanks to Pam Ryan for sharing it with us on the blog. Easy to make, healthy and great presentation.

Red & Green Salad

2 pkgs. Spinach &/or romaine lettuce
1 C. toasted almonds
1 pkg. craisins
Red onion
4 oz. feta cheese – crumbled
8-10 slices bacon – fried, drained, & crumbled

Dressing (enough for two salads)
½ C. each peanut & canola oil
¾ C. sugar dissolved in ½ C. wine vinegar, heated in microwave
¾ tsp. garlic
½ tsp salt
½ tsp paprika
½ tsp. white pepper
½ tsp. cayenne pepper (if you want more bite to your dressing)

Note: Pam suggested adding chicken to it for a heartier salad.

Almond Bars

These were a big hit at the Historical League December meeting/party. Thanks to Sharon Johnson for sharing this great recipe. Many League members requested it.

Almond Bars
Crust: Use 2 packages of crescent rolls
Spread one package on a 9x 13 cookie sheet or pan

Filling: mix together
1- 8 ounce package cream cheese
1 cup sugar
1 egg yolk- save the white
1 tsp. vanilla
1 1/2 tsp. almond extract
Spread over the crescent rolls

Spread out 2nd package of rolls, lay over filling and blend edges together
Glaze with the egg white

Topping: Sprinkle with a few tablespoons of sugar and small package of sliced almonds

Bake 350 degrees for 30 minutes

Note: Sharon just heard the crescent rolls now come in large sheets which would also work.
Enjoy.

Sunnyslope High School Band Fundraiser

Non profits always help out other non profits so when the Band supporters called to ask us if we wanted a booth, I said, "Yes". It was a cold day with threat of rain but Kay Holcombe and Sandy Goodheart were bundled up and smiling at 8:45 am on Saturday, Dec 12. Carolyn Mendoza and Mariamne Moore came for the second shift to make it a productive day for the cookbook.

The Queen of Clean gave a talk. Our neighbor had a classic T bird convertible and we all wanted a ride.

Volunteers make these fundraising efforts so rewarding.

Margarita Pie from Rancho de la Osa

Frozen dessert in the frozen north may not make much sense but it was very good and the perfect finish to a great company dinner. Calgary, Canada hit minus 30 while we were there with a snow storm crippling the city and stopping schools and businesses . . . but not us. We walked to the corner market to get the ingredients for Margarita Pie and covered every inch of exposed skin so our faces were barely visible. Brrrr. But it was worth it.

My sister in law, Kitty McLeod, added the two tablespoons of tequila and I stirred in the ingredients. Nephew, Alec McLeod, couldn't wait to add the whipped creme and limes.

Margarita Pie pg. 124 from Rancho de la Osa in Sasabe, AZ

Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup butter, melted

Pie
1/2 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
2 tablespoons gold tequila
2 tablespoons Triple Sec (We used Galliano since we couldn't buy Triple Sec at the corner market. Is that a NO NO in the liquer world??)
2 cups heavy whipping cream, whipped
Green food coloring (optional)

For the crust, pulse the pretzels and sugar in a food processor several times to combine. (We used a blender and it worked great.) Add the butter in a steady stream and process until well mixed. Press over the bottom and side of a 9 inch pie plate sprayed with non stick cooking spray.

For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.

Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels but the pretzel crust is the best. Serves 6 to 8.

Spinach Mushroom Florentine

Having an early Christmas Dinner in Calgary, Canada was a great time to try new recipes. The Spinach Mushroom Florentine was a big hit. We stayed with good friend, Alec McDonald, and he was an excellent host even helping stir the spinach dish. He also grilled perfect steaks after shoveling a foot of fresh snow off the BBQ. When tiny Megan enjoyed a second helping of spinach we knew it was good. Family members include Alec, Megan McDonald, Steven Patterson, Elaine McDonald.

Spinach Mushroom Florentine pg 190

1 pound cremini mushrooms, sliced
2 (10 ounce) packages frozen choppen spinach, thawed and drained
1/4 cup chopped onion
1/4 cup butter, melted
1 cup shredded Cheddar cheese
1 teaspoon salt
Garlic powder to taste

Preheat the oven to 350 degrees. Saute the mushrooms in a non stick skillet until tender. Cool slightly. Press the excess moisture from the spinach. Combine the spinach, onion, butter, 1/2 cup of the cheese and the salt in a bowl and mix well. Spoon half the spinach mixture into a buttered 9 X 13 inch baking dish and top with half the mushrooms. Sprinkle with garlic powder. Top with the remaining spinach mixture, remaining mushrooms and garlic powder. Sprinkle with the remaining 1/2 cup cheese and bake for 20 minutes or until bubbly. Serves 6 to 8.

Note: We used lots of fresh spinach and it was so-o-o yummy. Also did not need to butter the dish.

Chocolate Version of Pumpkin Pie Cake

The following is Bonnie Newhoff's version -
"It is pretty much the same recipe but substituting two cans of cherry pie filling, the kind with the extra cherries, and using chocolate cake instead. I add a little almond extract to the cherry filling, a squeeze of lemon and a sprinkle of cinnamon to freshen it and then after the dry chocolate cake mix and butter, sprinkle chocolate chips over all instead of nuts. The baking time is the same."

PUMPKIN PIE CAKE
3 eggs
1 cup sugar
1 can (12 ounces) evaporated milk
1 can ( 30 ounces) pumpkin pie filling mix (must use flavored pie filling,
not pure pumpkin)
1 box (about 18 ounces) yellow cake mix
1 cup (2 sticks) melted butter
1 cup chopped pecans
Whipped cream for garnish

Heat oven to 350 degrees. In a large bowl, whisk the eggs, sugar, evaporated milk and pumpkin pie filling mix. Pour into a greased 9 by 13 inch pan. Sprinkle dry cake mix over batter. Drizzle melted butter over cake mix. Cover with chopped pecans. Bake 60 to 70 minutes, being careful not to let pecans burn. Can cover with aluminum foil near end if pecans start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely. Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening. Garnish with whipped cream, if desired.
Makes 8 servings.

Cookbooks at Briar Patch Boutique

Carolyn Mendoza is a whirlwind when it comes to cookbook sales. She volunteered again at the Briar Patch Boutique at Sequoya School over Thanksgiving weekend and introduced many people to the cookbook as well as the Historical League and the AHS Museum at Papago Park. Three days of working and she still joked with customers. Jeannine Moyle and Gaye Ingram also volunteered.
Thanks to show promoter Jeannie Cueto for organizing a wonderful shopping event www.BriarPatchCrafts.com.
League member Janie Burke was a vendor also showing her beautiful s-o-f-t silk comforters www.silkyslumber.com.