Want to learn about the history of Arizona Cattlemen's Association?

President-elect Jackie Berkowitz thanks Janice for her presentation

Spend some time with Janice Ryan Bryson to learn a little history of livestock in Arizona. She was the guest speaker at our Historical League meeting Monday, April 7. It turns out that Janice knows several League members who come from 3rd and 4th generation ranch families. Claire Nullmeyer, Nancy Towar and Cindy Shelton to name a few. Oh . . . the stories they can tell about old Arizona!

Did you know the Chiricahua Cattle Company branded cattle with 3 C's? One on the head, one on the shoulder and one on the rump. What a lot of extra work to protect your livestock.

Janice's presentation was very interesting and filled with history!

Roswell Bookbinding works on handwritten Bible

Roswell Bookbinding did the bookbinding on Arizona Recollections and Reflections and now they are working on the St. John's Bible, Heritage Edition, which was commissioned by the Benedictine St. John's University in Minnesota. It is the first handwritten Bible of its scale since medieval times.

The Historical League was privileged to have Roswell Bookbinding as a sponsor for Arizona Recollections and Reflections, An Arizona Centennial Historymakers Commemoration. They created a beautiful leather cover with copper embossing.

Kudos to Mike Roswell and Roswell Bookbinding for their latest endeavor.

Katie Tovar's Perfect Pasta Salad with Artichoke

Another fabulous salad served at the March Historical League meeting. Thanks to Katie for creating this delicious salad. Even better, you can make it a day ahead.

Quick Artichoke Pasta Salad

Ingredients:
4 oz. (about 1 cup) medium sized pasta
1 jar marinated artichoke hearts
1/4 pound small mushrooms
1 cup cherry tomatoes, halved
1 cup medium-size pitted ripe olives
1 tablespoon chopped parsley
fresh basil
salt and pepper

Directions:
Cook macaroni according to package directions;
drain well, rinse with cold water, and drain again.
Turn into a large bowl.
     Add artichokes and their liquid, mushrooms,
cherry tomatoes, olives parsley, and basil; toss
gently.  Cover and refrigerate for at least 4 hours
or until the next day.  Before serving, season with
salt and pepper to taste.

Zona Lorig's Family Lemon Cups

Lunch by the pool was a perfect venue for good friends to enjoy the weather and conversation. Thanks to Zona Lorig for serving these Lemon Cups.

Joan Robinson and Zona enjoying Lemon Cups

Zona writes, “There’s a surprise lemon sauce under the golden cake topping. The original recipe came from the 1953 edition of the Better Homes and Gardens New Cook Book. My grandmother, Edith Davis, loved this recipe and so did the Houston Davis family.”

Lemon Cups

Ingredients:
1 cup sugar
1/4 cup sifted flour
Dash salt
2 tablespoons melted butter

2 teaspoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 beaten egg yolks

3 stiff-beaten egg whites

Directions:
Combine sugar, flour, salt and butter.

Add lemon peel and juice.

Slowly stir milk into beaten egg yolks.
Add to the first mixture.

Fold in egg whites and pour into ungreased custard cups, filling 2/3 full or pour into 2 quart glass casserole dish.

Set custard cups or casserole in a shallow pan, filling pan to 1 inch with water. Bake in slow oven (325 degrees) for 45 minutes or til the sponge cake (atop the sauce) is done.
Serve warm or chilled. Top with fruit.