Ben F. Williams, Jr. Storyteller

"Storyteller Extraordinaire" is a good title for author Ben F. Williams, Jr. He thoroughly entertained us at the October Historical League meeting discussing his book, Tales of My Southwest. It is filled with remembrances of his life growing up in Douglas, AZ.
Ben's family came to listen to his talk including wife, daughters, sons in law and granddaughter to make it a family reunion at the Museum.
Bonnie Newhoff presented him with a copy of Tastes & Treasures after his talk. Bonnie, Ben and Linda Wegener pose for photos prior to Ben signing his books for League members.

Family day at AZ Mining Museum

Explore the world of mining and minerals on
October 16
Annual Family Day
10:00 a.m. – 4:00 p.m

Arizona Centennial / Arizona Mining and Mineral Museum
1502 W. Washington St., Phoenix, AZ 85007 Phone: 602-771-1611.
Free parking at the museum.

The Arizona Centennial / Arizona Mining and Mineral Museum recently became part of the Arizona Historical Society. Currently, this museum commemorates the mining industry that helped build Arizona. (Arizona is the Nation's number one mining state with the largest value of non-fuel mineral production in the country.)

Family Day is an annual museum event and includes: Gold Panning – Keep what you find; Metal Detecting; Kid’s Activities (making bracelets, pet rocks, rock collections, games); Demonstrations (Lapidary (polishing stones), Faceting (cutting gemstones), Wire Wrapping (making pendants for necklaces), Stamp Mill crushing gold ore, Mucker scooping and hauling ore).
Free admission to the public. (Minimal cost for some activities, such as gold panning.)     www.arizonahistoricalsociety.org/UserFiles/PDF/family_day_phx.pdf.

Harvest Time Means Pumpkin Cheesecake

Fall comes and we think PUMPKINS. This Vanilla Cream Pumpkin Cheesecake recipe is from www.hungry-girl.com, a website filled with recipes and ideas to create delicious foods without all the fat and calories.

If you are really into pumpkins, try Great Pumpkin Cookies found on pg. 162 Tastes & Treasures cookbook.


Ingredients:
For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.
Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS
Serving Size: 1 slice Calories: 160,Fat: 3.25g, Sodium: 579mg, Carbs: 20g, Fiber: 5g, Sugars: 7g, Protein: 15g POINTS® value 3*

Tuna Salad Surprise

A simple tuna salad turned into a delightful dish with the addition of dill to the mayonnaise dressing, and peanuts along with dried cranberries.

Served on lettuce leaves garnished with apple slices. Sue Hinton of Port Huron, Michigan loves experimenting with ingredients. It often leads to very tasty meals. Sue shows friend, Vicki, some great recipes in Tastes & Treasures cookbook.

Balsamic Glazed Fish Fillets

Lon's at Hermosa Inn has a fabulous Salmon with Ancho Chile Glaze found on page 98 of Tastes & Treasures. Another option for salmon or halibut is the following recipe.
Balsamic-glazed Grilled Fish Fillets
2 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons grainy Dijon mustard
1 tablespoon honey
¼ cup balsamic vinegar
Freshly ground black pepper
Two 1-pound pieces skin-on salmon or halibut fillets, about 1 inch thick

Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened.

Add mustard, honey, lemon juice, vinegar and pepper. Cook for 3 minutes, stirring occasionally to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets skin-side up in the dish and let sit for 15 minutes.
Use non-stick cooking oil spray to grease a ridged grill pan if grilling indoors. Heat over medium-high heat. If using an outdoor grill, place the fillets over direct heat.
Place the fillets skin-side down in the pan. Use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce.
Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. The skin will be dark and crisp.
Makes 4 to 5 servings.

Nutritional value (based on 5) 360 calories, 36 g protein, 3 g carbohydrates, 21 g fat, 105 mg cholesterol, 150 mg sodium, 2 g sugar, 0 g fiber, 53 percent calories from fat Note: The fish stays moist and easy to handle because it is cooked in 1 pound pieces instead of individual fillets.

Fried Apple Ice Cream

Love the caramel at the bottom. This is served at the Dalles House, St Croix Falls, Wisconsin. Enough for 4 to share.

Fried Apples

2 medium apples
2 tablespoons butter
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon table salt

Peel and core the apples, slice them into 1/4-inch wedges.

Melt the butter in a 10-inch non-stick skillet over medium heat. Sprinkle the brown sugar over the butter and then layer the apple slices on top. Continuously stir the apples to coat them in the butter and brown sugar. When a syrup forms, sprinkle the cinnamon, nutmeg, and salt over the ingredients in the pan and stir together.

Reduce heat and continue to stir until the apples are tender and the syrup has reduced and thickened slightly. Remove the skillet from the heat and let the apples cool for several minutes. Serve alone, or as a topping for ice cream.
Makes 4-6 servings

Cherry and Raspberry Sauce

Tastes & Treasures has a delicious Peach and Raspberry Sauce on page 184. Coup des Tartes restaurant in Phoenix also has a wonderful recipe incorporating cherries with raspberry sauce.

Cherry and Raspberry Sauce Coup des Tartes
2 cups coarsely chopped pitted sour cherries
2 cups coarsely chopped raspberries
2 teaspoons sugar
2 teaspoons ground cinnamon
1 teaspoon crushed red pepper
3 teaspoons white wine vinegar
salt and pepper to taste
4 teaspoons brandy

Combine all ingredients except brandy in saucepan and heat over medium heat. Bring to boil, stirring until sugar dissolves. Reduce heat, stir in brandy. Simmer until cherries soften, about 15 minutes. Remove from heat and cool.