Troon Luncheon photos

An amazing group of Historical League members received awards at the Recognition luncheon with Justice Sandra Day O'Connor as the guest speaker. It was a wonderful time and the smiles in these photos tell it all. Museum Director Dr Peter Welsh informed us that volunteer hours equate to $20/hour. Multiply that times 4900 volunteer hours and the Historical League has made quite a difference.

Sandra Day O'Connor speaks at Troon Luncheon

A highlight of the year for Historical League members is this Spring Recognition Luncheon and to listen to Justice O'Connor was amazing. Troon Golf Club was the venue with sweeping vistas of Phoenix accompanied by delicious food. Kudos to organizers Gail Lucky and Mary Pat McNamara. Members received lovely thank you gifts from Leslie Christiansen and outgoing President Ruth Ann Hogan. Over 4,900 volunteer hours were recognized this year along with the realization that since it began the League has contributed over $1,000,590.00 to the AHS Museum.
Future plans for the Arizona Centennial "Kickoff" Gala are keeping many League members busy over the summer working on the Feb 11, 2011 event.

How hot is a hot pepper?

In 1912, Wilbur Scoville, a chemist, developed a unit to measure the head in chile peppers that is still used today, the Scoville Heat Unit. His original test was a taste test where ground chile peppers are diluted in sugar water and tasted. More sugar is added until the heat can't be tasted. According to the Guinness Book of World Records, the Red Savina Habanero is the hottest pepper on Earth with a rating of 570,000 SHU.

Lon's at the Hermosa Inn uses ancho chile flakes for it's fabulous Salmon. You get that great chile flavor without all the heat.

Salmon with Ancho Chile Glaze page 98 Tastes & Treasures cookbook

Tarragon Tomato Sauce
2 Roma tomatoes, cored
Olive oil
1 cup chicken stock
1 tablespoon chopped fresh tarragon
1/4 cup extra-virgin olive oil
salt and pepper to taste

Salmon
1 teaspoon lemon juice
1 teaspoon ancho chile flakes
1/2 cup honey
4 (6-ounce) wild salmon fillets
Vegetable oil
salt and pepper to taste
Roasted Fingerling Potatoes (pg 100)
Grilled Fennel (page 100)
For the sauce, preheat the oven or grill to 325 degrees. Brush the tomatoes with olive oil and place in a baking pan or on a grill rack. Bake or grill for 30 - 45 minutes or until roasted. Remove from the oven or grill to cool. Peel the tomatoes. Cut into halves and squeeze out the seeds. Bring the stock to a boil in a saucepan. Blend the tomatoes, stock and tarragon in a blender. Add 1/4 cup olive oil in a fine stream, blending constantly. Season with salt and pepper.
For the salmon, preheat the grill. Combine the lemon juice, ancho chile flakes and honey in a small saucepan. Bring to a boil and remove from the heat. Brush the salmon lightly with oil and season with salt and pepper. Place on a grill rack and grill until the salmon nearly tests done. Brush with the honey glaze. Continue to grill until the glaze carmelizes and the salmon flakes easily. The glaze will darken quickly, so be careful not to overcook.
To serve, ladle the sauce in the center of four large dinner plates and top each with a salmon fillet. Place the potatoes in the position of twelve o'clock and six o'clock on each plate. Place the fennel in the position of three o'clock and nine o'clock on each plate.
Serves 4.

Lemon Bread Pudding

Cooking classes can be "hands on" at Rancho de la Osa dude ranch in Sasabe. Not only did I use the huge commercial mixer but donned latex gloves for the mixing of bread cubes and egg batter. We spooned them into individual ramekins to make a tangy, sweet dessert that looked like a muffin.
It was fascinating to watch tortillas being made. Experience is key to the production of these and nothing beats them warm and fresh off the grill.









Recipe from Rancho de la Osa cookbook page 80.
Lemon Bread Pudding
Ingredients
1 1/2 pounds croissants or brioche torn into one inch pieces
3 cups milk
3 cups heavy cream
2 tablespoons lemon zest
9 eggs, beaten
1 1/2 teaspoon vanilla
1 teaspoon salt
3 cups white sugar
3 oz fresh lemon juice

Directions
Scald milk and cream with lemon zest. Meanwhile, beat together the eggs, sugar, lemon juice, vanilla and salt. Temper hot cream into egg mix.
Toss with diced bread. Soak until liquid has absorbed, about one hour.
Preheat oven to 300 degrees.
Scoop mixture into a large ceramic baking dish (about 3 quart size).
Place dish into a pan filled with hot water to form a water bath.
Bake covered, 45 minutes.
Remove cover and raise heat to 350 degrees for 15 minutes to crisp the top. Cool slightly and cut bread, putting into squares. Serve hot with warm Lemon Sauce.
Note: We put them into individual ramikens.

Lemon Sauce
3 eggs
1/2 cup sugar
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons melted butter
Beat together eggs and sugar. Add lemon juice and zest, then add melted butter. Cook all together over a double boiler till thickened. If sauce gets too thick, whisk in a little water to thin it to pouring consistency.

Dude Ranch Rides

Rancho De La Osa is a beautiful place providing lots of entertainment for the League members.
Kay Holcombe looks comfortable in the saddle but we teased Julie Tribbey about her "wild" horse.
The cute Pennsylvania Cowboy with the beautiful chaps almost got Delores Tomasek to join the ride but she declined.
Janie Burke prepares to mount her horse while Jeannie Fletcher is so relaxed she is taking photos.
Rancho de la Osa had a large selection of "broken in" cowboy boots if you forgot to bring your own as Kay Holcombe, Pam Ryan and Jeannie Fletcher demonstrate. The ride was over rolling hills along the Mexican border fence and electronic camera towers.

Orphan Trains 1854-1930

For over 75 years, these Orphan Trains rolled along, delivering their precious young riders to new homes. Thousands of children were transferred from the over-crowded orphanages and homes in the large cities in the northeastern United States, to live with new families on farms.
Historical League member Kathleen Fischer invited Norma Poling to share the touching story of her mother and the Orphan Train at the League meeting on May 3.

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In the mid-19th century, it was estimated that approximately 30,000 abandoned children were living on the streets of New York. They were a mixture of orphans, foundlings, waifs, half-orphans, and street urchins.

Photo of Home for Destitute Children, Brooklyn, N. Y.

There were two main organizations that arranged for these children to be sent West. One was The Children's Aid Society and the other was The New York Founding Hospital. It was hoped by these organizations, that by sending these "orphans" out West to find new families they would have a better chance of leading a happy and productive life, than if left to fend for themselves on the streets of New York.

This Orphan Train movement began in 1854 and continued until 1930. It is estimated that between 150,000 and 200,000 children were relocated to new homes via the Orphan Trains.

More info at http://www.footnote.com/page/1272_the_orphan_trains/

Rancho de La Osa

Pam Ryan and Jeannie Fletcher organized a fabulous overnight trip to Rancho De La Osa in Sasabe, AZ. Twenty eight League members enjoyed the history, culture, conversation and good food at this historic inn that has a chapter in Tastes & Treasures cookbook. Owners Richard and Veronica Schultz were most hospitable, sharing their home and appreciation for the values of the Old West.