Guest Speaker Kathleen Garcia

HISTORICAL LEAGUE PROGRAM SEPTEMBER 14, 2009

Join author, Kathleen Garcia, as she talks about Phoenix from the 1870's to the 1920's. We will be taken on a pictorial tour of Washington Street and Center (Central) Avenue. The program will show how Washington and Central changed during these 50 years.

Kathleen has an MA in Southwest and Arizona History and has worked at the Phoenix Public Library for 22 years, the last 15 in the Arizona History Room. Autographed copies of "Early Phoenix" will be available for purchase at the meeting.

Carrot Bread at Master Gardener Class

League Member Bonnie Newhoff contributed many recipes to the cookbook but this is a favorite. My entire kitchen spelled wonderful when I simmered the carrots and spices. It was like a sweet 'carrot soup.' Debbie Brooks, an intern in my Master Gardener class, bought another cookbook after class. Her neighbor also enjoyed the aroma of freshly baked carrot bread when Debbie made it and wanted a book herself. (This book is so easy to promote. It sells itself.)

Carrot Bread page 197

1 1/2 cups sugar
1 1/3 cups water
1/4 cup (1/2 stick) butter
1 cup grated carrots (about 3 large ones)
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups walnuts, chopped

Combine the sugar, water, butter, carrots, raisins, cinnamon, salt, allspice and cloves in a saucepan and mix well. Bring to a boil and boil for 5 minutes, stirring frequently. Let stand until room temperature.
Preheat the oven to 350 degrees. Combine the flour, baking soda and baking powder in a bowl and mix well. Add the flour mixture to the carrot mixture and mix until combined. Stir in the walnuts. Spoon the batter into a greased and floured 5 X 9 inch loaf pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 5 minutes and remove to a wire rack to cool completely.
Makes 1 loaf

Paul Fannin's Beef Stew

Senator Fannin is a legend in Arizona but he was also very down to earth. His long time cook, "Cookie" Ploegsma, gave us this favorite recipe of his. Paul J. Fannin, 1908-2002, was a successful businessman, Governor and three term U. S. Senator. The Historical League was proud to honor him as a 2001 Historymaker. His son accompanied him to the Gala and told us later, "Dad was thrilled to accept this award."
Senator Fannin's Favorite Beef Stew
1 pound sirloin steak, cubed or beef stew meat
4 (14 ounce) can beef broth
1 green bell pepper, cut into quarters
2 ribs celery
1 onion, cut into halves
2 garlic cloves
Dash of pepper
2 potatoes, peeled and coarsely chopped
2 carrots, peeled and sliced
1 cup frozen peas or green beans

Bring the steak, broth, bell pepper, celery, onion, garlic and pepper to a boil in a stockpot and reduce the heat. Simmer for 3 to 4 hours or until the steak is tender, stirring occasionally. Discard the bell pepper quarters, celery and garlic cloves. Add the potatoes, carrots, peas and /or any other vegetable to the stew and cook until the potatoes are tender, adding additional broth as needed for the desired consistency and stirring occasionally. Ladle into bowls.
Serves 4 to 5.

I modified the recipe a little (as I usually do) and used red and yellow pepper which I did not remove. Also used fresh green beans. Since I will be out of town and wanted to leave a meal for my husband, I find the crockpot is the answer. It will be ready for him at the end of the day even when I am gone.

Cookbook Meeting at Durants

Durants Restaurant is a great excuse to have an informal cookbook meeting. Mary Parker, co-author Donna Roe, Zona Lorig and myself had lunch at the historic restaurant enjoying luscious salads, their signature garlic bread and cosmopolitans. Donna talked with the manager, Shirley, who was impressed with our cookbook. Durants, unfortunately, did not have any recipes in Tastes & Treasures but she is very interested in participating in a second edition. Who knows what the Historical League will create next?

Bechamel Sauce

What to fix for dinner with the ingredients I have? I decided to get creative with left over steak, mushrooms and macaroni. The fresh eggplant from my Master Gardener class was sitting there begging to be included and I also had summer squash, green beans, onions, celery, red pepper and fresh basil from my garden. Tastes & Treasures to the rescue with a creamy Bechamel Sauce. The recipe on page 161 is for Lasagna with Artichokes but I like to improvise. After sauteing the vegetables and adding the cut up steak, I drizzled the sauce over them. It was a hit with the family.

Bechamel Sauce

5 tbsp butter
5 tbsp all purpose flour
1 1/2 cups half and half (I used skim milk to lower calories and fat)
1 cup chicken broth (I used beef broth and mushroom broth)
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp white pepper

Melt the butter in a medium saucepan over medium-high heat. Stir in the flour. Cook for 3 minutes or until thick and golden brown in color, stirring constantly Add the half and half and broth all at once, whisking, constantly until blended. Cook over medium heat for 5 minutes or until the mixture comes to a boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes. Stir in the salt, nutmeg and white pepper. Remove from the heat and press a sheet of waxed paper over the surface of the sauce to prevent a film from forming.

Curry Chicken Salad

Today's AZ Republic newspaper has a popular Curry Chicken Salad recipe from the Paper Plate Deli (great name) at The Republic in downtown Phoenix. It is similar to Tastes & Treasures cookbook Curried Chicken Green Salad on pg 151 but with some different twists. Roy Swope, the chef, settled on curry because "chicken accepts a heavy spice really well." He balances the curry with honey, lemon juice, currants and dried cranberries. A good hint for recipes like this: Cover and refrigerate for several hours to allow the spices to bloom and flavors to meld.

Tastes & Treasures Green Salad is also very tasty and refreshing with Gala apples, pecans, fresh mushrooms, chutney and curry. Curry lovers - you will want to try them both for two different presentations.

For you food historians, in 1863 a meat shop owner in Wakefield, R.I. mixed leftover chicken with mayonnaise, tarragon and grapes to create the chicken salad. It has come a long way since then.

Paper Plate Deli Curry Chicken Salad

12 oz chicken, diced or shredded
2 tbsps diced parsley
1 tbsp diced onion
4 tbsps diced celery
1 tbsp dried cranberries
Salt and pepper to taste
1 cup mayonnaise
1 tbsp lemon juice
1 1/2 tbsps curry powder
3 tbsps honey

Salad: Combine well in a mixing bowl the chicken, parsley, onion, celery, currants and cranberries. Season with salt and pepper.
Dressing: Mix mayonnaise, lemon juice, curry powder and honey in a separate bowl until well blended. Blend dressing into chicken mixture. Chill and serve. Makes 4 servings.

Stuffed Mushrooms with Summer Squash

The Cottage Place Restaurant in Flagstaff has some great recipes for a Cocktail Party in the Tastes & Treasures cookbook. The stuffed mushrooms are easy to make and taste wonderful as an appetizer. Try them on page. 27.

But, I just found a new Stuffed Mushroom recipe that is very good as a side dish from hungry-girl.com. Tried it for dinner last night and it was a hit. Love the low calorie count too.

Stuffed Mushroom With Summer Squash in Foil Pack


2 large portabella mushrooms

1 summer squash (yellow or green), ends removed, finely diced

2 wedges The Laughing Cow Light Original Swiss cheese, room temperature

1/2 tbsp. reduced-fat Parmesan-style grated topping

1/2 tsp. minced garlic

1/2 tsp. dried minced onion

1/8 tsp. salt, or more to taste

Dash ground thyme or more to taste (I used chopped Basil from my garden instead)

Olive oil or nonstick spray
Directions:
Preheat oven to 375 degrees. (I used the BBQ with only the outside burners on)
In a bowl, combine cheese wedges, garlic, onion, salt, and thyme. Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps -- there will be a lot, so pack it in! Sprinkle with Parm-style topping.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place baking sheet in the oven and bake for 23 - 25 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with additional salt and thyme. MAKES 2 large servings.

PER SERVING (1 large stuffed mushroom): 92 calories, 2.75g fat, 447mg sodium, 11.5g carbs, 3.25g fiber, 4g sugars, 6.5g protein -- POINTS® value 1*