Lindy Isacksen makes SW Bacon/Cheese Strata

Southwestern Bacon and Cheese Strata page 118 Tastes & Treasures cookbook

Lindy served this to company and it was a big hit. Nice to be able to make it ahead of time so you can spend time with your guests.

10 cups cubed trimmed white bread
14 eggs, beaten
4 cups milk or half-and-half
16 slices hone or mesquite-flavored thick bacon, cooked and crumbled
1 teaspoon white pepper
1 teaspoon dry mustard, or 1 tablespoon Dijon mustaard
1 tablespoon finely chopped seeded jalapeno chile
2 cups (8ounces)shredded sharp Cheddar Cheese
2 cups (8 ounces) shredded Monterey Jack cheese

Mix the bread, eggs and milk in a large bowl and let stand for 20 minutes. Add the crumbled bacon, white pepper, dry mustard, jalapeno chile, Cheddar cheese and Monterey Jack cheese and mix well. Spoon into a 9X13-inch baking dish sprayed with nonstick cooking spray. Cover with plastic wrap and chill for 8 to 10 hours. Remove from the refrigerator 30 minutes before baking and place the dish on a baking sheet for ease in handling and for catching any spills.
Preheat the oven to 375 degrees. Bake the strata for 45 to 60 minutes or until the center is firm and the top is golden brown. Serve with a dollop of sour cream and a drizzle of salsa.

Serves 8

Volunteerism

In the words of Albert Einstein, ". . . the only ones of you who will be truly happy are those who have chosen to serve."

The Historical League is a group of amazing volunteers who work tirelessly all year to preserve history and support the Arizona Historical Society Museum.

According to January 2010 Phoenix Magazine's article on Valley Health Care, "Studies have shown that volunteering increases a person's self-esteem and lowers stress levels." So you get healthy by volunteering.

Hats off to a wonderful group of people "who have chosen to serve."

Tequilazona at AHS Museum

NPR had a great fundraiser on Friday at the AHS Museum with a sold out crowd. Guests were treated to samplings of premium tequila from Three Amigos, Tequila Corrido, and Senor Rio. They also tasted fresh salsa and guacamole, bid on wonderful raffle items, enjoyed happy hour and dinner from Rubio's followed by dessert from Lucy's Marketplace.

Kay Holcombe and I represented the AHS Museum joining Museum Director Dr. Peter Welsh and sold Tastes & Treasures cookbook and Historical League aprons. It was a happy crowd.

Terrie Sanford

The driving force behind Tastes & Treasures A Storytelling Cookbook of Historic Arizona will be sorely missed. Terrie passed away yesterday after a long struggle with cancer. Those of us who worked with her, remember her smile, laughter and determination to get the job done. She prepared a time line for the cookbook and held us to it. Thank goodness.

Terrie was active in so many major events with the Historical League. She co-chaired the Historymakers Gala, Children's Holiday Party and was President of the League in 2002-2003.

What a wonderful, giving, caring, hardworking lady. We miss her dearly.

Shrimp Cerviche at Chelsea's Kitchen

This was delightful after an 8 mile bicycle ride with friends along the canals. A mixture of jicama, cilantro, lime, lemon, green olives and fresh salsa with the marinated shrimp was refreshing. I downed a glass of water first, then dug into this with the homemade tortilla chips. Nothing like a food destination as the motivation for a bike ride.

We finished 20 miles with another stop at Corbins in Sunnyslope for more club soda and beers.

La Posada Hotel has a Sherried Shrimp with Capers. Recipe is on page 60 of Tastes & Treasures. Great recipe to impress guests as you ignite the sherry. Keep the guests in the kitchen to watch this one.

Strawberry Yogurt Pie

Good friends, Georgia and Tom Desmarais host great dinner parties with lively conversation. She created a fabulous Orzo with Shrimp and Scallops.

They like to spend time with their guests so this make-ahead dessert was perfect.

Strawberry Yogurt Pie
1 pint fresh strawberries
1 envelope Knox Unflavored Gelatin
1/2 cup sugar
2 eggs, separated
1/2 cup milk
1 cup (8 ounces) Strawberry yogurt
1 teaspoon lemon juice
4 drops red food coloring (optional)
1 Graham Cracker pie crust

In blender, puree enough strawberries to equal 3/4 cup, reserve remaining strawberries for garnish.
In medium saucepan, mix unflavored gelatin with 1/4 cup sugar, blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. With wire whip or rotary beater, blend in pureed strawberries, yogurt, lemon juice and food coloring. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In medium bowl, beat egg whites until soft peaks form, gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into prepared crust and chill until firm. Garnish with reserved strawberries.

Serves 8

Elisabeth Ruffner, Guest Speaker

Elisabeth Ruffner, 2008 Historymaker, was the guest speaker at the Historical League meeting on April 5. She continues to inspire us with her efforts to preserve history and share it with others.

Elisabeth initiated the formation of Arizona Centennial committees for both Prescott and Yavapai County and serves as vice-chair of each. She gave her slide presentation entitled, "Yavapai: Mother of Counties, Cradle of Statehood". This is a State Centennial project for which she is seeking legacy and status as a Historian.
Photo shows Dinny Henze, Elisabeth and Kathleen Fischer.

Lunch is always popular prior to the meeting. Elisabeth and League members enjoyed Tomato, Mozarella and Basil Salad, Fresh Tossed Salad with Strawberries, Cabbage/Beet salad and so many more salads.


Betsy Davis made Berry Salad from Rancho de La Osa found in Tastes & Treasures cookbook.




Berry Fruit Salad with Mint Sugar page 118

1/2 cup loosely packed fresh mint
6 tablespoons sugar
3 cups sliced strawberries
3 cups blackberries
3 cups blueberries

Pulse the mint and sugar in a food processor until finely ground. Sprinkle over the strawberries, blackberries and blueberries in a large bowl and toss gently to combine. Let stand for 5 minutes before serving.

Serves 8.