Thank you letters to donors: Program to Donate Historymaker Books to Schools and Libraries

The Historical League is very grateful for the tremendous support of the Program to Donate our Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration to Schools and Libraries across Arizona. Margaret Baker, Zona Lorig and Ruth McLeod mailed the official Thank You letters to Historical League members, Historymakers, and friends of Arizona history.

Margarita Pie Individual Servings

Presentation is everything for food. . . well almost!  Zona Lorig created individual servings of Margarita Pie from Tastes & Treasures cookbook for a Celebration of Life for Donna Roe. The luncheon was a success and the "mini" pies were delicious.

Members make delicious lunches

Karolee Hess with Mediterrean Salad

Thanks to Mary Parker and Karolee Hess who made wonderful salads this year for our Historical League meetings.

Mary Parker with Asian chopped Salad

Donna Jenson Roe 1931-2014 "Celebration of Life"

Leaving us with wonderful memories and stories to tell, Donna did so much for the Historical League over the years. Her biggest accomplishment was as Cookbook co-editor but she was also editor of the Newsletter, Tour co-chair, Wallace & Ladmo Dinner co-chair, Two Girls from Globe Dinner organizer, Gala negotiator with hotels and so much more. Our luncheon at Sierra Bonita was joyful and filled with laughter.

She was colorful, talented, out-spoken and tireless. We miss her!

Zona Lorig, Ruth McLeod, Donna's daughter Pam Ehler, son-in-law Howard Ehler and son Chris Hixson

Lemon Souffle Pancakes

Guess what is on the menu at First Watch in Phoenix? The same wonderful pancakes as the Lemon Souffle Pancakes from Hassayampa Inn in Prescott. This recipe can be found on page 52 in Tastes & Treasures Cookbook. Make them at home or try them at your favorite restaurant.

Lemon Souffle Pancakes
Ingredients:
10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil


Directions:
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)

Summer Picnic theme for meeting

Thanks to new Hospitality Committee Chair, Sandy Loeffler, for creating a beautiful table at the June Historical League meeting. Nothing like a Summer Picnic to wind up the calendar for League meetings. Panera Bread is the source of the bounty.

Peaches Peaches Peaches

We love to share this wonderful fruit from our backyard tree. When I brought some peaches to my yoga class with Tiana Hill, Sarah offered to make pie!  She put pie crust only on the bottom and it was delicious.

I would also like to try substituting peaches in Apple Streusel Pie from page 163 in Tastes & Treasures cookbook.

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Peach Pie from Better Homes and Gardens
circa 1968.

Ingredients:
pastry for double-crust pie
3/4 cup sugar
3 tablespoons flour or 3 tablespoons instant tapioca
1/4 teaspoon nutmeg or 1/4 teaspoon cinnamon
5 cups peeled sliced fresh peaches
2 tablespoons butter

Directions:

Sandy, Tiana, Sarah, Ruth, Jeannie

Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.