Historymakers Gala Work

Thanks to a wonderful staff at the AHS Museum (photos of Megan Gately and Jeff Hotchkiss) for their help with the preparations for Historymakers Gala and Recognition Program. Jeff has spent hours researching, documenting and editing photos of our honored Arizonans. Zona and I were thrilled to get the CD for volunteer Joan Robinson-Blumit to upload to the website and to use in the upcoming Gala Centennial book. This enables teachers, students, researchers, family historians and more to access the information about some of Arizonans most celebrated people.

Culturekeepers Award goes to Reba Wells Grandrud

It is no surprise that Historical League member Reba Wells Grandrud will be honored this year for making a positive impact on the state's history. Arizona Culturekeepers are a varied group and they all support the state's culture, environment, history or economy. Reba is a past National Register of Historic Places co-ordinator and has taken an active role in researching, preserving, teaching and publishing state, local and regional history in Arizona and New Mexico.

She will be in good company with former Governor Rose Mofford, theater owner Dan Harkins, historian Frank Barrios, cowboy artist Bill Owen, the Scottsdale Charros, historian Aaron Cohen, performer and songwriter Sue Harris, Tohono O'odham basket weaver Annie Antone and cultural preservationist Roxanne Knight.

The inductees will be honored at noon on September 19 at the Westin Kierland Resort and Spa. $45 per person. Proceeds benefit the Arizona Historical Society and Sharlott Hall Museum in Prescott.

For more information 480-624-1356 or RSVP info@kierlandresort.com

AZ History Convention proposals

October 1 is the deadline for 2011 Arizona History Convention presentation proposals. The Tastes & Treasures cookbook has submitted a proposal about historic recipes, historic hospitality venues and Historymakers food memories.

The program committee for the Arizona History Convention is inviting proposals for presentations on any aspect of Arizona history for delivery at the 52nd Annual Arizona History Convention, which will be held April 28 - 30, 2011, at the Hilton Garden Inn & Pivot Point Conference Center, Yuma. We encourage both individual submissions and proposals for complete sessions. Proposals must be submitted by October 1, 2010, to Bruce J. Dinges, c/o Arizona Historical Society, 949 E. 2nd St., Tucson, AZ 85719. Only one proposal per presenter. Include name, address, phone number, and biographical information, along with title of presentation and no more than one page of description.
Information on convention meals, tours, and lodging will be mailed in February, 2011. For more information, contact Bruce Dinges, AHS Publications Director (phone 520-628-5774; email bdinges@azhs.gov ), or visit the convention website: www.arizonahistory.org.

Yorkshire Pudding or Popovers?

In Wisconsin, they call these delicious yeast rolls Popovers but our Canadian friend remembers his mother baking them as Yorkshire Pudding. Either name, they were yummy. The recipe for Popovers calls for butter in baking while Yorkshire Pudding uses lard.

Every day at the Dalles House in St Croix Falls they serve Yorkshire Pudding with a different flavored butter. Ours was Applesauce blended with softened butter and a hint of powdered sugar added to make it spreadable. Another flavored butter is made by combining raspberries and lemon with the butter.

Tastes & Treasures recipe for Refrigerator Rolls would be a nice comparison to these and very easy to make.

Refrigerator Rolls page 170
2 envelopes dry yeast
1/4 cup lukewarm water
2 cups milk
1 cup (2 sticks) butter
4 eggs
3/4 cup sugar
2 teaspoons salt
7 cups all-purpose flour

Dissolve the yeast in the lukewarm water in a bowl. Let stand for 10 to 15 minutes. Scald the milk in a saucepan. Add the butter to the hot milk and stir until melted. Beat the eggs in a mixing bowl until blended. Beat in the sugar and salt. Add the milk mixture and beat until combined. Add the yeast mixture and flour and beat until a dough forms.
Turn the dough onto a lightly floured surface and knead several times. do not allow the dough to become too stiff. Place the dough in a greased bowl, turning to coat the surface. Chill, covered for 2 to 10 hours. Shape the dough as desired and arrange on a baking sheet. Let rise until doubled in bulk. Preheat the oven to 350 degrees and bake for 15 to 20 minutes or until light brown. Decrease the sugar to 2/3 cup for a less sweet dough.
Makes about 2 dozen rolls depending on shape

Corn Salsa from El Tovar luncheon menu

Ready to add tomato and vegetable juice cocktail, this salsa is so easy and a popular item for a party. Black beans are a favorite extra to add lots of color and taste.

Corn Salsa from page 33 Tastes & Treasures
1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste

Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.
Makes 3 ½ cups

After dinner drink

Nothing like a cool, creamy Amaretto drink to top off a meal. Brian ordered this treat of Amaretto liquer mixed with club soda, cream and garnished with vanilla beans.

Tastes & Treasures, page 192, has another yummy drink that is great for summer sipping.
Tumbleweeds
2 ounces Kahlua
1 ounce vodka
1 ounce brandy
4 cups vanilla ice cream
Process the Kahlua, vodka, brandy and ice cream in a blender until smooth. Pour into chilled Champagne glasses and serve immediately.
Serves 8

Banana, Walnut, Blueberry Muffin

Talk about sharing a muffin . . . This one fed all 6 of us traveling in the Upper Peninsula of Michigan. Made by the Byzantine Friars from the Society of St John in Eagle River, Michigan, this muffin was filled with banana, blueberries and walnuts. Although a little dry, it was worth it.

The Friars sell their home made jams, jellies, muffins and honey at the Jampot down the road from their Monastery. This store is their monetary support and tourists from all over come to their tiny shop. The line to buy their goods on a sunny Saturday afternoon was to the door.

The blueberry muffins from La Posada, pg 62 Tastes & Treasures, are moist and flavorful. Adding banana and walnuts would make them comparable to the Friar's fare.