Children's Holiday Party

Another fabulous and fun event for adults and children alike. The Entertainment was outstanding, Silent Auction items amazing, Children's raffle wonderful and lots of great shopping from the vendors. So much to see and do at the Arizona Biltmore Resort Saturday, December 17. Kudos to co-chairs Kassie Walters, Terrie Mainwaring and Ruth Ann Hogan for another successful fundraising event.

Co-editors of Arizona Recollection and Reflections were on hand to sell the Historical League's Centennial book. Joan Robinson, Zona Lorig and Ruth McLeod continue to get orders and ship the book, most recently to Yuma County library and Glendale public library.

Tastes & Treasures cookbook was also for sale and continues to be a great gift item.

Breakfast Egg Bars

A make-ahead breakfast is so nice when the house is full of company. This recipe is perfect to prepare ahead, refrigerate overnight and bake the next morning. Tastes & Treasures cookbook also has a delicious make-ahead Breakfast Casserole on page 195.

Breakfast Egg Bars

1 one pound sausage roll

Ingredients

2 1/2 cups Bisquick

1/2 cup margarine/butter soften in microwave

4 tablespoons boiling water

1 cup Half n Half

4 eggs

4 tablespoons green onion finely chopped

1 cup shredded Monterey Jack cheese

Directions

Mix Bisquick, margarine/butter, water with pastry blender or fork and put in bottom of 9 X 12 pan. Use your fingers to pat it down.

Mix Half n Half, eggs, onion and cheese in bowl.

Brown sausage, drain and place over crust. Pour egg mixture on top of sausage. (May cover and refrigerate overnight).

Bake 375 degrees about 40 minutes until cheese melts and it is a little brown on top. Cut into bars and serve. It is yummy with salsa too.

Serves 4-6.

Note: To cut calories and fat, use Pillsbury Crescent Seamless dough sheet, low fat milk, Laughing Cow cheese wedges, turkey sausage and/or egg whites.

Colorful and Tasty Cranberry Meatballs

	Festive and colorful, these are perfect for Holiday parties, as an appetizer, snack or meal. Another wonderful meatball is Sweet and Sour Meatballs from Tastes & Treasures cookbook, page 165. Cranberry Easy Meatballs Ingredients: 1 1/4 lbs. raw lean ground turkey 1/2 cup chili sauce 1/3 cup sweetened dried cranberries, roughly chopped Spices: salt, black pepper
	Directions: Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. In a large bowl, combine turkey, chili sauce, chopped cranberries, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix thoroughly with your hands. Firmly and evenly form into 20 balls and place on the baking sheet, evenly spaced. Bake in the oven for 10 minutes. Gently flip meatballs and bake until cooked through, about 5 more minutes. Serve and enjoy! MAKES 5 SERVINGS Thanks to Hungry Girl for another easy recipe.

Fresh Cranberry Relish

Company's coming for the Holidays. What can you make ahead to prepare? This homemade cranberry relish is a perfect accompaniment for turkey, pork, ham or for a delightful side dish. Also try it over French vanilla ice cream.

Cranberries are so versatile. Try Cranberry Conserve, page 189, in Tastes & Treasures cookbook for another delicious version.

Fresh Cranberry Relish

Ingredients:

2 small to medium red-skinned apples

1 large or 2 small oranges

3 cups firm fresh cranberries

1 1/2 cup sugar

1/8 teaspoon salt

2 tablespoons Triple Sec or Grand Marnier

Directions:

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds.

Insert Steel blade into food processor bowl and chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few at a time, until finely chopped but not pureed. Empty each batch into bowl with cranberries. Add sugar, salt and liqueur. Stir to blend.

Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops within a few days. Keeps up to one month refrigerated.

Guidon Books Presentation

Scottsdale Westerners Corral meets at Guidon Bookstore, thanks to owners Shelley and Gordon Dudley. History buffs enjoy getting together for fun, food, friendship and history at the Holidays.

The Butternut Squash Soup served was a hit. Try a similar recipe on page 106 in Tastes & Treasures cookbook. This version adds pumpkin for delicious flavor.

They were a great audience on Wed, Dec 14 and very interested in our Centennial book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

Joan Robinson prepared the power point presentation while Zona Lorig and Ruth McLeod discussed the Historymakers, the book's background and many photos. We all enjoyed the baby pictures of Historymakers Eddie Basha, Erma Bombeck, John Driggs and so many more. No one guessed who those babies were. But Gordon Dudley knew some of the other photos. Of course, many of the audience recognized pictures of Old Main from University of AZ and ASU. . . Interesting to see how things have changed in 100 years.

Artichoke Hors D'oeuvres

A slight variation of a delicious dip from long-time League member Peggy Murphy.

ARTICHOKE HORS D’OEUVRES

1 cup mayonnaise, not low fat (Best Foods)

1 cup parmesan cheese, or combination Romano/Parmesan, grated

1 8-ounce can artichoke hearts, not marinated, well drained and finely chopped

2 small cans diced green chilies, well drained or a combination of cans - one mild and one jalapeños two cans jalapeno chilies for a real kick.

Combine all ingredients. Spread in a 9" by 13" glass pan, or similar flat ovenproof baking dish.

Bake in a 350˚ oven for approximately 20 to 25 minutes, until golden, bubbly and fragrant.

May be sprinkled with minced parsley flakes and/or a sprinkling of paprika.

Offer warm from the oven (it smells so good!). Serve with chips and/or small rounds of bread. It is unlikely there will be any leftovers, but it goes well with scrambled eggs.

Hot Artichoke Dip

This must be one of the easiest appetizer recipes ever. Thanks to Brandi Brenner from a recipe exchange.

HOT ARTICHOKE DIP

1 c. mayo

1 c. canned parmesan cheese

1 8.5 oz. drained artichoke, chopped

1 7 oz. chopped green chiles

Preheat oven to 375 degrees

Combine all ingrediens. Pour into shallow baking dish. Bake 10-15 min. Serve with chips, crackers, or bread.

Note: Adding spinach makes this a much heartier dip.