Cookbook selling at Sky Harbor airport

Prominently displayed at Earth Spirit in Terminal 4, the Historical League cookbook, Tastes & Treasures A Storytelling Cookbook of Historic Arizona, continues to be popular. It makes a great souvenir that all ages can enjoy with historic recipes, fabulous photos and food memories of Arizona Historymakers. Order also at www.HistoricalLeague.org or get it at Phoenix Sky Harbor airport.

CAA Artist and Historymaker Bill Owen passes

With great sadness we report the passing of one of our announced Historymakers, Bill Owen, Cowboy Artist of America.  Mr. Owen died unexpectedly on June 15, 2013.

In 2005, CAA Founding member and Historymaker Joe Beeler Cowboy Artist joined John Moyers, Bill Owen, Cowboy Artist, Fred Fellows ( Fellows Studios), Wayne Baize Western Art, John Coleman and Steve Todd met in the same corner of the Oak Creek tavern (now the Cowboy Club) where the CAA was formed 40 years ago.

Arrangements are
Saturday, June 29, 2013 @ 11:00 AM
Lifepointe Church
10100 E State Route 69
Prescott Valley, AZ
928-772-1360

In lieu of flowers Valerie Owen has asked that donations be made to the scholarship organization founded by Bill to help young people of the Arizona ranching community further their educations after graduating high school:

The Arizona Cowpuncher's Scholarship Organization, Inc. c/o George Vensel, Treasurer
PO Box 55
Patagonia, AZ 85624


Mr. Owen will be honored as planned at the Historymakers Gala on February 8, 2014, along with his fellow honorees at the Westin Kierland Resort.

www.HistoricalLeague.org

Dr. J. Eugene Grigsby Jr. (1918-2013) Is Remembered

Formal Historymakers Portrait 1992

Sargent Grigsby

Historymaker Dr. J. Eugene Grigsby Jr. (1918 - 2013) passed away on Sunday, June 9th, leaving his two sons and their families as well as thousands of former students, friends and facility. His extraordinary career has encompassed teaching, consulting and lecturing. He was especially recognized for his many efforts to increase national awareness of ethnic art while some of his greatest satisfaction came from working with various inner-city youth programs.

He received many awards including Historical League’s Historymaker 1992 and NAEA’s Art Educator in 1988.

Recently, Dr. Grigsby generously contributed funds for the "Program to Donate Arizona Recollections and Reflections, An Arizona Centennial Historymakers Commemoration to Libraries across Arizona". This Legacy Project book is based on oral history interviews with 58 Historymakers, influential Arizonans whose personal recollections tell the story of Arizona and helped to create it’s cultural fabric. Arizona history is reflected through the lens of their lives and achievements. Dr. Grigsby is featured on pages 148-151 with his biography, formal portrait and family photos. www.HistoricalLeague.org

J. Eugene Grigsby Jr. with Lady Bird Johnson

Zona's Summer Salad

Working on an updated website for the Historical League, www.HistoricalLeague.org, Zona Lorig created a delicious spinach salad for a lunch break with Ruth McLeod.

Zona's secret salad dressing is a simplified version of Cilantro Lime Vinaigrette on page 21 of Tastes & Treasures cookbook. She used fresh lemon juice and Maple Syrup (from her cousins in Quebec).

A great one to experiment in the kitchen, Zona included quinoa to the salad for a wonderful nutty flavor.

Spinach Quinoa Salad
Salad Ingredients:
1 cup red quinoa, cooked
2 cups chicken or vegetable broth
 Cook quinoa in the broth according to package directions. Add salt to taste.
 Chill quinoa before mixing with the following ingredients. Use as much quinoa as you would like with the spinach; use the remainder at a later time.
6 ounces baby spinach, washed and thoroughly drained
16 oz. can cannellini beans, rinsed and drained
2-3 Persian cucumbers, peeled and thinly sliced
3/4 cup sugar plum tomatoes, sliced in half
3 green onions, thinly sliced
4 ounces feta cheese, crumbled
1/4 cup slivered toasted almonds

Dressing Ingredients:
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
Mix well and add to salad.

Derby Pie for Birthdays

       Traditionally served at the annual Kentucky Derby Horse race, Kentucky bourbon chocolate walnut pie was delicious as a birthday dessert. Jim Boyd and Al McLeod were not at the Kentucky Derby but they enjoyed (along with wives Liz and Ruth) this pie.

The recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years. We also love Chocolate Lover's Delight Pie on page of 152 of Tastes & Treasures cookbook.

 Kentucky Bourbon Chocolate Walnut Pie
 Ingredients:
1/2 cup flour
1 cup sugar
2 eggs, beaten
1/2 cup melted butter
2 tablespoons Kentucky bourbon
1 cup chopped walnuts
1 1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
pinch of salt
1 ready-made piecrust

Directions:
Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked piecrust.
Bake for 40 to 45 minutes. Let cool before slicing.

Makes 1 Kentucky Bourbon Chocolate Walnut Pie
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Salty Popcorn Caramel Custard

Great idea to top off caramel custard with salty caramel popcorn. We had this at Culinary Dropout on 16th Street in Phoenix. Fun new restaurants with children friendly game area.

It reminds me of a great dessert on page 85 in Tastes & Treasures cookbook.  Thanks to El Chorro Lodge for giving us this fabulous Caramel Custard Flan. Try it topped off with caramel popcorn for a delightful presentation.

Caramel Custard Flan from El Chorro Lodge

Ingredients:
2-3 cups sugar
3 1/4 cups milk
1 3/4 cups heavy cream
1 cup sugar
5 extra-large eggs
5 egg yolks
2 tablespoons rum
1 teaspoon vanilla extract

Directions:
Preheat the oven to 300 degrees. Heat a saute pan over medium heat. Add 2-3 cups sugar gradually, making sure that each addition of sugar is melted before adding more.
Heat until all of the sugar is melted and light brown. Pour evenly into eight custard cups to just cover the bottom. Place the custard cups in a 9 X 13 inch baking pan.

Scald the milk, cream and 1 cup sugar in a heavy saucepan. Combine the eggs, egg yolks, rum and vanilla in a large bowl and mix well. Whisk the scalded milk mixture into the egg mixture gradually until smooth. Pour into the prepared custard cups, filling to the top. Add enough water to the larger pan to come two-thirds of the way from the top of the cups. Bake for 1 hour or until the tops are firm. Remove from the pan and cool on a wire rack. Loosen the flam from the side of each cup with a knife. Invert onto a serving plate and garnish with whipped cream and fresh strawberries.

Serves 8

New courtyard at AHS Museum

The entrance to the Arizona Historical Society museum is lovely but the ficus were so susceptible to frost and could not survive. Now native species have been planted to make a dramatic courtyard that is very versatile. We like the new look sponsored by Historical League grants.