Cookbook Orders from Promo at Governors Luncheon

With 700 people attending the Biltmore luncheon for Governor Rose Mofford, it was wonderful to be able to promote Tastes & Treasures cookbook as well as ARIZONA Recollections and Reflections Centennial book.

Jennifer Lee of Phoenix writes, "I learned about it at a recent event where the AZ Women Governors were speaking. I thought my mother-in-law would enjoy it as well, so I bought an extra copy for her. Thanks!"

Stuffed Sweet and Hot Pepper Appetizers

Italian Stuffed Peppers
This makes a wonderful appetizer for a special occasion.

Ingredients
1 – 16 oz jar hot peppers
1 – 16 oz jar sweet cherry peppers
2-3 cloves garlic powder
1 cup parsley, chopped
3 tbsp parmesan cheese
4 tbsp olive oil
2 tbsp vinegar
1 cup day old bread crumbs
1 -2 oz tin anchovies

Directions
Drain peppers and set aside.
Pour vinegar over bread crumbs. Combine parsley, garlic, parmesan cheese, olive oil and anchovies and mix with bread crumbs.
Stuff peppers with bread crumb mixture and place on cookie sheet.
Bake 350 degrees for 10-15 minutes or until golden.


A Mediterrean version calls for the addition of raisins and pine nuts. Yummm.

Lunch with Gov Rose Mofford

700 people turned out to honor Rose as AZ Woman of the Year at the Biltmore on Thursday, April 14. She is highly respected and dearly loved by so many. Rose was made a Historymaker in 1999 and the Historical League has been a fan ever since, supporting her at this event with 3 tables. Her humor is outstanding and she continues to donate her time and talents to charitable organizations, now focusing on the homeless shelters, disabled and elderly. What a big heart to go with her big hairdo.
Christine Wilkinson, daughter of 1993 Historymaker Bill Kajikawa, was M.C. doing an outstanding job of organizing the conversation with Governors Jane Hull, Janet Napolitano and Jan Brewer who also attended. (Napolitano via satellite) Christine also allowed the Historical League to promote the Centennial book ARIZONA Recollections and Reflections and Tastes & Treasures cookbook by placing postcards in the welcome packets. We have already received online orders as a result.

History that's Fun to Learn -Shipping Centennial books

With orders for ARIZONA Recollections and Reflections coming in, the books need to be shipped out. We are enjoying the ease of shipping through the post office using priority mail with the mailman picking them up. Zona and I had 20 to ship one day so we took them to the post office.

The Historical League is pleased that the book is an official Legacy Project. ARIZONA Recollections and Reflections gathers rare photographs and stories of history makers and companies that shaped the Arizona we live in today.

Kitchen Sink Fritatta

Company is coming with nothing to serve for breakfast. Fear not. We used what we could find in the refrigerator and the garden.
Fritatta
Ingredients
1/4 cup red sweet pepper, chopped
1/4 cup yellow sweet pepper, chopped
1/4 cup green onion, chopped
1 clove garlic, chopped
1 cup ham, chopped
8 eggs
1/2 cup milk
1/2 cup shredded mozarella cheese
1/2 cup potatoes, cooked and sliced
1/2 cup any left over cooked vegetables such as spinach and broccoli
1/4 cup fresh parsley, chopped
salt and pepper
PAM spray

Directions
Spray PAM onto a pan that can go in the oven. Saute the peppers, garlic and onions. Saute the potatoes.
Add the ham.
Beat the eggs in a bowl. Add milk and seasonings.
Add eggs to the pan and cook until starting to set.
Mix in cheese.

Bake 10-15 minutes at 375 degrees or until set. Cut into wedges. Top with salsa.
Serves 6.

Another delicious breakfast dish is Breakfast Casserole page 195 in Tastes & Treasures cookbook.

Historic Stockyards for lunch

Great way to wind up a private tour of Tovrea Castle was with lunch at the Stockyards Restaurant. We dined in the Rose Room with it's hand painted murals. The 1890s bar is also filled with history.

The wine room is new but filled with vintage wines.
Love the entrance under the giant spur and check out the photo one of the owners ringing the huge dinner bell. It was found buried in 30 foot tall oleanders when they did renovations.

The fire roasted chicken salad was enhanced with corn, sweet red and yellow peppers and chives. And nothing like berry shortcake with moist cake and fresh, juicy berries for dessert. I personnaly prefer the Summer Trifle on page 154 of Tastes & Treasures for a beautiful presentation and delicious fruit dessert.

Creamy Salmon Bake

Crispy Creamy Salmon Bake
This delicious fish dish has omega-3s and a yummy cream sauce. Courtesy of www.hungrygirl.com

Don't forget another great idea for any leftover salmon is Smoked Salmon Pate found on page 166 of Tastes & Treasures cookbook.
Ingredients:
2 tbsp. Fiber One bran cereal (original)
2 tbsp. panko breadcrumbs (often found in the Asian foods aisle)
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley
Dash each salt and black pepper
Two 5-oz. raw salmon fillets
2 1/2 tbsp. plain fat-free yogurt, divided
1 tbsp. Hellmann's/Best Foods Dijonnaise
1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill
Directions:
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and/or spray with nonstick spray. (For skin-on salmon, use the foil.)
Place cereal in a sealable plastic bag, remove as much air as possible, and seal. Crush cereal through the bag with a mallet or heavy can. Add panko breadcrumbs and all seasonings except dill to the bag. Seal and shake to combine. Set aside.
Lay salmon on the baking sheet -- for skin-on salmon, skin side down -- and spread 1/2 tbsp. yogurt on top of each fillet. Evenly distribute breadcrumb mixture over the yogurt, and lightly pat to adhere.
Bake in the oven for 12 - 14 minutes, until fish is cooked through.
Meanwhile, to make the sauce, combine Dijonnaise, dill, and remaining 1 1/2 tbsp. yogurt in a small bowl. Add 1 tbsp. hot water and stir until smooth and uniform. Set aside.
Plate baked fish (for skin-on salmon, use a spatula to slide the fillets off the skin) and drizzle with sauce. Enjoy!
MAKES 2 SERVINGS
PER SERVING (1 fillet with sauce): 305 calories, 15g fat, 298mg sodium, 10g carbs, 1.75g fiber, 1.5g sugars, 30g protein -- PointsPlus™ value 8*