Dr. Reba Wells Grandrud honored at Western History Symposium Aug 2.

From the Sharlot Hall Museum Messenger-

Historical League member Reba Wells Grandrud, Ph.D., will be honored with the 2013 Sharlot Hall Award on August 2 at the Western History Symposium in Prescott. This award is given by the Sharlot Hall Museum to a living Arizona woman who has made a valuable contribution to the understanding and awareness of Arizona and its history.

Grandrud’s wide-ranging historical work in preservation, museums, oral history and historical trails exemplify the type of dedication common to the 30 women who have preceded her as recipients of this award. After moving to Phoenix from Albuquerque, NM, in 1982 and for the next 30-plus years, Grandrud has been involved in historical research, writing and publishing, as well as serving on a variety of boards and historical societies. She holds degrees from the University of New Mexico in education, Southwest history and history of the American West.

She has researched such historical ranches as the San Bernardino Ranch in southern Arizona and the Richard DeKuhn homestead in Cherry, Arizona. She also served as research historian for the Yuma Crossing Foundation, which developed programs and interpretation of Fort Yuma and the Quartermaster Depot. Grandrud has several publications including articles about the Slaughter family and the San Bernardino Ranch; Yuma Crossing; a book about Sunnyslope; and a children’s book. Grandrud, who has been committed to promoting local history, has volunteered and served on the board of the Sunnyslope Historical Society.

She has been active in researching and promoting national historic trails and belongs to several trails associations. In addition, Grandrud served as director of the Arizona Historical Society Museum in Papago Park, as well as Heritage Fund Planner and the Coordinator of National Register of Historic Places for Arizona with the State Historic Preservation Office. She has been a member and past president of Westerners International, an active member of several Westerner Corrals, and Past Sheriff of the Scottsdale Corral; a speaker for the Arizona Humanities Road Scholar Program and member of the Arizona Women’s Hall of Fame Board.

Join us in congratulating Dr. Grandrud when she receives this well-deserved honor.  Information at www.prescottcorral.org

Salad from Grilled Corn, Avocado, Cucumber

Similar to Cowboy Caviar on page 180 of Tastes & Treasures, but this recipe has an unique twist.

Grilled Corn, Avocado, Tomato Salad with honey lime dressing

Ingredients:
1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Honey Lime Dressing

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

Sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

Dash of cayenne pepper


Directions:
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


Honey Lime Dressing
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.


Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

Historymakers Navajo Code Talkers honored

Navajo Code Talkers are again commemorated, this time as the State of Arizona designates August 14 as the day to honor them. Gov. Jan Brewer signed a bill passed by the Legislature to make it official.
Code Talker Roy Hawthorne, attending the ceremony, commented, "By my life and my actions and teachings, I see my grandchildren, my great-grandchildren knowing what this country stands for."

The Historical League honored the Navajo Code Talkers in 2005 when they were selected as Arizona Historymakers. More information on www.HistoricalLeague.org/historymakers

Penguins Appetizers

Look what carrots, black olives, Fromage (try flavored cream cheese) and toothpicks can do. Fun for adults but even more entertaining for the kids to make.

Thanks to Vibrations for the idea.

Mt View Elementary teacher appreciates Historical League

"Arizona Recollections and Reflections is a great resource for each classroom to have," writes 4th grade teacher Karen O'Keefe of Mountain View Elementary. "Teachers can turn to it when the students' textbooks refer to Arizona, and students can use it for their research papers. Thank you VERY, VERY MUCH!"

One of the goals of the Centennial Legacy Project was to create a book featuring our Historymakers. The book, Arizona Recollections and Reflections, is now being donated to schools and libraries across Arizona. To date we have donated over 1600 copies.



Receiving such a nice Thank You note is always appreciated.

Lynn Trimble, Raising Arizona Kids, wrote a wonderful online article about the book and the museum www.raisingarizonakids.com/2012/11/sharing-the-gift-of-arizona-memories/

Julia's Moore Tasty Tuna Salad

Julia brought a delicious salad to one of the Historical League meetings. With lemon slices and dill on top, the presentation was lovely.
Look for other delicious salad recipes in Tastes & Treasures cookbook.




Tasty Tuna Salad

Ingredients:
1 (7 ounce) can white tuna, drained and flaked

6 tablespoons mayonnaise or salad dressing

1 tablespoon Parmesan cheese 

3 tablespoons sweet pickle relish 

1/8 teaspoon dried minced onion flakes 

1/4 teaspoon curry powder 

1 tablespoon dried parsley 

1 teaspoon dried dill weed 

1 pinch garlic powder

Directions:
Combine all ingredients and serve with crackers.
Serves 4

Skinny Chunky Monkey Cookies

Want to make a special treat for the kids? Try these healthy cookies. We also like Special Chocolate Chip Cookies from page 191 in Tastes and Treasures cookbook.

Skinny Chunky Monkey Cookies

Ingredients:
3 ripe bananas
2 cups oats
1/4 cup peanut butter
1/4 cup cocoa powder
1/3 cup unsweetened apple sauce
1 tsp vanilla

Directions:
Preheat over to 350 degrees.
Mash bananas then add the rest of the ingredients and stir. Let sit for 20 minutes.
Drop by teaspoonful onto ungreased cookie sheet.
Bake 10-12 minutes.

Makes 30