Tuesday, August 27, 2013

2003 Historymaker Calvin Goode

Always involved, former City Councilman and Educator

Calvin Goode marched in the Arizona Capitol rally on Saturday, August 24. Participating in "Keeping King's Dream Alive" and honoring Martin Luther King, Mr Goode is shown here with Executive Director Petra Falcon of Promise Arizona.

Calvin Goode was honored as a Historymaker by the Historical League in February 2003. He is best known for his twenty-two years as a Phoenix city councilman. He is equally proud of his many years dedicated to education. In retirement, Goode works to restore the old Carver High School to a place of pride in the community as the George Washington Carver Museum and Cultural Center, showcasing the achievements of African Americans in Phoenix and Arizona.

Sunday, August 25, 2013

Betsy Davis' Homemade Chocolate Cream Pie

Homemade Chocolate Cream Pie from Betsy Davis was a mouth-watering dessert served at the June Historical League meeting.

Try this recipe as well as Chocolate Lovers Delight Pie on page 152 of Tastes & Treasures cookbook.

Homemade Chocolate Cream Pie
Ingredients:
1 cup chocolate cookie crumbs
5 Tbs butter
2/3 cup sugar plus 1 tablespoon sugar
1/4 cup cornstarch
1/4 cup cocoa powder
1/4 teaspoon salt
2 1/2 cups evaporated milk
1/2 cup chocolate chips
1 teaspoon vanilla
1 cup whipping cream


Directions:
Crust: Melt butter in a microwave safe dish.  Mix with the cookie crumbs until well blended.  Reserve 1 Tbs of crust mixture for topping later.  Press the rest into a 9" pie plate to form the crust and place in the refrigerator.

Filling: In a medium saucepan, whisk together the 2/3 cup sugar, cornstarch, cocoa powder, and salt.
Whisk in the milk, stirring well. Cook over medium-high heat, whisking constantly until mixture begins to thicken, about 5 to 7 minutes.
Whisk in chocolate chips and vanilla until melted and well blended. Allow mixture to cool slightly.
Pour cooled mixture into the pie shell. Cool to room temperature and then chill for several hours.
Prior to serving, whip the cream and the remaining tablespoon of sugar in a medium bowl until soft peaks are formed. Spoon over the chocolate to form the topping.  Sprinkle with reserved cookie crumbs.
It's the evaporated milk that makes it killer :)

Friday, August 23, 2013

2005 Historymaker Alberto Rios named AZ Poet Laureate

The Historical League recognized his commitment to Arizona when they honored Albert Rios in 2005 as a Historymaker.

The following article was in Arizona Republic August 19, 2013.

One of Arizona’s best-known writers and a 2002 finalist for the National Book Award, he has been named the state’s inaugural poet laureate.
Gov. Jan Brewer made the announcement Monday, Aug. 19, after an extensive selection process overseen by the Arizona Commission on the Arts. “Ríos demonstrates an unmatched dedication and love for the art of poetry,” Brewer said in a press release. “For more than four decades, his poetry and literary works have touched our communities and kept Arizona’s culture and heritage alive.”
The Legislature voted to create the post last year, passing a bill sponsored by Sen. Al Melvin (R-Tucson) to make Arizona the 43rd state with a poet or writer laureate.
Ríos will serve a two-year term, during which his official duties will include traveling throughout the state and giving at least four public readings per year. He is also to “undertake a major literary project with the goal of educating residents about poetry and literary arts.”
“It does feel like a job I’ve been doing all my life,” Ríos said.
“The best thing I can do is help people slow down. Privilege the fragment. Stop and, not smell the roses, but understand that moments count, too.”
A regents professor at Arizona State University, Ríos has published 10 collections of poems and three of short stories. His 1999 memoir about growing up on the U.S.-Mexico border, “Capirotada,” was selected for the OneBookAZ reading program in 2009.
In 2003, he composed the inauguration poem for Arizona Gov. Janet Napolitano, which included the lines, “Speak to the animal in us / And the animal will answer. / Speak to the human in us / And a voice in song will rise. … We are, / As things turn out, the answer and the problem both. / Every day we must choose our suit of clothes.

Wednesday, August 21, 2013

Pizza Balls

Looking for a quick idea for dinner? The kids will LOVE IT and love helping to make it!
More delicious appetizer recipes in Tastes & Treasures cookbook.

PIZZA BALLS

Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Thanks to Shirley’s weight loss support group for recipe.

Monday, August 19, 2013

Historymakers book donated to AZ libraries

Does your library have Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration? Many generous sponsors have donated funds to have this Centennial Legacy Project book distributed to both public and school libraries throughout Arizona.

Written by the Historical League, this leather-bound book features Arizona Historymakers, a timeline unique to Arizona and histories of our Sponsors. www.HistoricalLeague.org
RuthMcLeod@earthlink.net for information to get this book donated to your local library.
Ruth and Zona Lorig present Joan Clark, Arizona State Librarian, with her copy.

Saturday, August 17, 2013

Cheesy BBQ Chicken Rollups

Cheesy BBQ Chicken Rollups

Filled with delicious crunchy stuffing, this dish is easy and yummy.

 Also try Braised Chicken over Fettuccini from page 168 in Tastes & Treasures cookbook.

Cheesy BBQ Chicken Rollups


Ingredients: 

3/4 cup bagged broccoli cole slaw, roughly chopped

2 wedges The Laughing Cow Light Creamy Swiss cheese 

Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness 

2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving

Spices: onion powder, salt, black pepper

Directions: 


Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. 



Place chopped broccoli slaw in a medium microwave-safe bowl. Microwave for 2 minutes, or until softened. 



Add cheese wedges to the broccoli slaw, and mix thoroughly.




Season chicken with 1/8 tsp. onion powder, 1/8 tsp. salt, and 2 dashes black pepper. Evenly divide slaw mixture between the centers of the cutlets. 

 


1/2 of recipe (1 rollup): 223 calories, 3.5g fat, 631mg sodium, 8g carbs, 1g fiber, 5.5g sugars, 35.5g protein -- PointsPlus® value 5*  Thanks to Hungry Girl for recipe.

Thursday, August 15, 2013

Newfoundland Peach Squares

Summer desserts are enjoyed when the recipes is fast and easy. This recipe for Peach Squares reminds me of Chocolate Sherry Cream Bars from Tastes & Treasures cookbook. Enjoy them both.

Newfoundland Peach Squares
Ingredients:
1/2 cup butter
3/4 cup white sugar
1 egg
1 cup coconut
1 tin peaches (or strawberries), drained and chopped
graham wafers
1 container Cool Whip

Directions:
Cream together butter, sugar and egg. Add coconut and chopped peaches. Line a square pan with graham wafers. Pour mixture over wafers. Top with another layer of wafers. Spread Cool Whip over top and sprinkle with coconut. Refrigerate…..and Enjoy!

thanks to NewfieChatterBox for the recipe