Scottsdale ArtFest features League books

We have a booth at Scottsdale ArtFest Nov 19-20 downtown by the library. The Historical League will be selling Tastes & Treasures cookbook, Arizona Recollections and Reflections, Centennial aprons, hats and visors.

Join us and enjoy all the wonderful arts and crafts booths from 10 am - 5 pm Saturday and Sunday.

Carolyn Mendoza has volunteers lined up to help her with sales - Pam Ryan, Bonnie Newhoff, Sharron McKinney, Nina Fillipi, Pat Faur, Lindy Isacksen, Margaret Pogue, Delores Tomasek and Judy Blackwell. Our volunteers are the best.

Mini Raspberry Black-Bottom Cheesecake

Leslie Christiansen has so many wonderful recipes to share. For the Historical League Open House, she create ones that volunteers could make ahead and bring to the historic home. Her comments, "I wanted appetizers that could be easy to make in advance and then transported to another location.

These were delicious and made a beautiful presentation.

MINI RASPBERRY BLACK-BOTTOM CHEESECAKES

Ingredients:

6 whole chocolate graham crackers

3 T butter, soft

2/3 cup sour cream, at room

temperature

¼ cup sugar

1 eight oz package cream cheese, at room temperature

2 eggs, at room temperature

2 t vanilla

¼ cup raspberry jam or apricot preserves

Vegetable spray

Foil cupcake liners

1. Preheat oven to 325 F. Line a standard muffin pan with foil cupcake liners and lightly spray with non-stick spray.
2. Place the metal blade inside a food processor. Break up the chocolate graham crackers as you put them inside, and pulse until crushed. Add the butter and process to form fine crumbs.
3. Spoon the graham cracker crumbs into the prepared cupcake pan. Press with the back of a spoon or a glass to compact the crumbs. Bake for 5 minutes.
4. In the bowl of an electric mixer with the paddle attachment, beat the sour cream for about 20 seconds on medium speed.
5. Add the sugar and beat until smooth, about 1 minute. Scrape the bowl.
6. Lower the mixer speed, add cream cheese and beat about 2 minutes.
7. Add the eggs, one at a time; waiting to add the second egg until the first egg is fully incorporated. Scrape the bowl.
8. Add the vanilla and beat until smooth. Scrape the bowl.
9. Pour the batter into the baking cups, filling them about ¾ full. Bake for about 15 minutes, do not overbake. The center will be slightly jiggly.
10. Remove cheesecakes from the oven. Spoon about 1 t jam on top of each cheesecake.
11. Transfer to the refrigerator and chill the cheesecakes until cooled, about 2 hours. Cheesecakes can be refrigerated up to 2 days.
12. Carefully peel off the foil baking cups from the cheesecake before serving.
13. Please bring cheesecakes to the Open House in the paper liners.

Makes 36 mini cheesecakes

Historymaker Bil Keane 1922-2011

Going to Bil Keane's home in 2010 to talk with him and obtain photos for Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration was a highlight for me. He was gracious, witty and full of stories about his family, fondly remembering his beloved wife, Thel.

Honored in 1992 as a Historymaker, Bil Keane was a living legend. Artist and creator of "Family Circus" many of his works are on display at the Arizona Historical Society Museum at Papago Park in Historymakers Hall. He was very supportive of the museum, attending the Historical League Open House when Sandra Day O'Connor spoke.

Tastes & Treasures cookbook has a beautiful contribution from him. No . . . not a recipe but an original cartoon. Priceless.

Look closely at the Eller billboard. Bil and Thel (on ladders) are putting the final touches on it.

More photos and biography of Mr. Keane in Arizona Recollection and Reflections.

Books sell at Carefree Church Boutique

Browse the wonderful gift items at this Christmas Bazaar and help support Our Lady of Joy Catholic Church, P.E.O. groups and the Historical League on Saturday, Nov 12, 9 am - 3 pm and Sunday, Nov 13, 9 am - 1 pm. Cave Creek and Pima Rd.

League members, Jeannine Moyle and Nina Fillippi, will have

Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration available.

It takes a Village

Historical League volunteers are the best. Thanks again to Carolyn Mendoza and Bonnie Newhoff for their enthusiasm in promoting the history of Arizona through sales of Tastes & Treasures and Arizona Recollections and Reflections Centennial book. They sold books at two events at the AHS Museum - the October Annual Photo Fair and the National History Day Teachers Workshop. Congratulations on a great job.

Membership Open House Event

More than 75 people attended the Historical League Open House at the Craftsman-style Hearn Home on Northern Ave in Phoenix. The "Before" and "After" remodeling photos told a great story.

Children's Holiday Party co-chair Kassie Walters "candy caned"

some new members to tell them about the fabulous event at the Arizona Biltmore Resort on Saturday, Dec 17.

Co-Editors of Arizona Recollections and Reflections, Joan Robinson and Zona Lorig, sat with Leslie Christiansen and guest Meg Knopf. League members are excited about the response to our new Centennial book featuring stories and photos of Historymakers and timelines of early Arizona.

Curried Chicken with Mango Chutney

CURRIED CHICKEN WITH MANGO CHUTNEY made a beautiful presentation at the Historical League Open House. A similar recipe making this into a delightful dish called Curried Chicken Green Salad is in Tastes & Treasures cookbook on page 151.

Both Historical League books, Tastes & Treasures cookbook and our new Centennial book, AZ Recollections and Reflections An Arizona Historymakers Centennial Commemoration, were displayed at the Open House at the historic Hearn Home.

Ingredients:

1 rotisserie chicken, skin removed & shredded into bite sized pieces

1 cup plain non-fat Greek yogurt

½ cup regular mayonnaise

¼ cup chutney

2-3 Tablespoons mild or medium curry powder

1½ t salt

1 cup celery, diced

¼ cup green onion, chopped

½ cup golden raisins

1 cup cashews (optional)

Method:

1. Make the dressing: Combine the yogurt, mayonnaise, chutney, curry powder and salt in a bowl. Set aside.
2. In a large bowl place the chicken, celery, green onion and golden raisins into a large bowl. Stir in enough dressing to moisten well.
3. Cover and refrigerate for several hours to allow the flavors to blend. Season to taste, add more dressing, salt and pepper if necessary.
4. Add the cashews, if using, and serve.

Great inside cream puffs.