Granola time

Went to the freezer for my favorite snack and it was gone. Thank goodness this wonderful food is easy to make and stores so well in the freezer. This time I visited Sprouts, the local bulk and organic food grocery store. So many choices in the barrels for nuts, barley, grains, candies and more. And very good prices. For the granola I chose shelled pistachios, pecans, coconut, sunflower seeds . . . oh my goodness. I bypassed the chocolate candy bin but filled a bag with yogurt covered cranberries. They were too tempting.

Try this recipe for the kids or grand kids. They will love you. Even fun to let them make it with you. Measuring all those ingredients can be a learning experience.

Granola page 196 in Tastes & Treasures cookbook

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
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)
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.

Quiche all dressed up

Store bought quiche is often plain and simple. Try this idea with crisp bacon pieces for a lovely presentation. Just add the bacon prior to baking and serve with a smile.

Another option is to make Southwest Bacon and Cheese Strata from Rancho de La Osa, page 118 in Tastes & Treasures cookbook. A little more labor involved but well worth it.


Southwest Bacon and Cheese Strata
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

AHS website new and improved

Thanks to Kyle McKoy and the education staff at the Arizona Historical Society Museum, www.arizonahistoricalsociety.org has a new and improved look. Especially inviting is the Kids Only Section with activities, puzzles, history and recipes to follow. The Easy Sticky Buns may not be the traditional, historical recipe from El Chorro (found in Tastes & Treasures page 78) but it is a fun one for children.

www.arizonahistoricalsociety.org/education/kids_only

Historymakers Gala program book

Zona Lorig and I have been meeting with printers and book binders in preparation of producing the Historymakers Gala book for Arizona's Centennial Gala February 11, 2011. It has been a learning experience and very enjoyable. Tony Naducci at O'Neil printing educated us on the process. O'Neil printing is also an historic business started in 1908 with Bucky O'Neil.
Go to www.oneilprint.com for the fascinating story.


Tony also gave us Jan D'Atri's Rescued Recipes cookbook last week so I am ready to try some new food recipes.

Honeydew from the garden

From such a tiny seed comes this large luscious fruit . . . nature is amazing.
Yogurt Parfaits are a wonderful way to use the honeydew. The Hassayampa Inn has a simple and delicious recipe using fresh blueberries, raspberries, granola and yogurt. We like adding honeydew.
Recipe on page 52 Tastes & Treasures cookbook.

Historymakers Gala preparations

Pam Stevenson and Susan Dale put their heads together working on the Historymakers Gala. Pam has filmed and edited the videos for several events while Susan works at sponsorship opportunities. The Gala takes 2 years of preparation for the event held Friday, February 11, 2011. This time it is an official Centennial Gala kicking off Arizona's Centennial celebration.

The Historymakers Recognition Program continues each year with exhibits, videos, oral histories and artifacts at the AHS Museum at Papago Park.

Thank you ladies for all you do for the Historical League.

Lunch at Island Prime in San Diego

Fantastic Cobb Salad, wonderful presentation and views of the harbor of San Diego. We also tried the crab cakes.

The Cottage Place in Flagstaff gave us a tasty crab cake recipe worth trying.

Crab Cakes with Corn Sauce page 28 Tastes & Treasures cookbook

Corn Sauce
1/2 cup marsala
2 tablespoons chopped shallots
2 teaspoons salt
1/4 teaspoon white pepper
3 cups whipping cream
1/2 cup water
1 cup roasted corn kernels or frozen roasted corn kernels, thawed
1/4 cup all purpose flour
2 tablespoons butter, melted

Crab Cakes
1 pound crab meat, shells removed and crab meat flaked
1 rib celery, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1 cup fresh corn kernels or frozen corn kernels, thawed
1 teaspoon horseradish
1 1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon grated lemon zest
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 cups panko (Japanese bread crumbs)
2 eggs
1/2 cup Clarified Butter (page 29)

For the corn sauce, bring the wine, shallots, salt and white pepper to a boil in a large saucepan. Cook until the mixture is reduced by one-half. Add the cream and water and return to a boil. Stir in the corn. Mix the flour and butter together and whisk into the boiling sauce. Reduce the heat and simmer for 20 minutes. Pour into a blender and process until pureed. Adjust the seasonings to taste and strain into a bowl. Keep warm.

For the crab cakes, combine the crab meat, celery, bell pepper, corn, horseradish, Dijon mustard, lemon juice, lemon zest, chives, salt, black pepper, cayenne pepper, 1/2 cup of the panko, 1/2 cup of the corn sauce and the eggs in a large bowl and mix thoroughly. Adjust the seasonings to taste. Divide the crab meat mixture into sixteen 2-ounce balls. Gently shape each ball into a round cake about 1/2 thick. Dredge the crab cakes in the remaining 1 1/2 cups panko, gently pressing to adhere. Heat a large skillet over high heat. Cover the bottom of the skillet with the clarified butter. Add the crab cakes and fry for 2 to 3 minutes per side or until golden brown. Drain on paper towels.

To serve, ladle 1/4 cup of the remaining corn sauce on each serving plate and plate the crab cakes in the pool of sauce.

Makes 16 appetizer-size crab cakes