Old Ned News September 2009

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Sandra Day O'Connor devoted to Arizona

Today's newspaper tells the story of her commitment to Arizona and we are so lucky to have her back in the state. Justice O'Connor is ready to help reform Arizona government with meetings at the O'Connor House Project, located at AZ Historical Society Museum, already taking place. Before she left for Washington DC and the Supreme Court 25 years ago, she often brought conflicting parties together to resolve issues away from the courts. That is the hope again as she works to united opposing groups at the O'Connor House in a relaxed, informal setting. Kudos to Justice O'Connor. The new Sandra Day O'Connor exhibit, opening to the public Saturday, October 24 at the Arizona Historical Society Museum, will be a fitting tribute to her.

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.