Museum website recipes for kids

4th graders can learn Arizona history with the help of the www.arizonahistoricalsociety.org. It contains interesting stories, projects and recipes for children and parents to work together. The education department has done a great job to make this informative and fun for the whole family.

The Indian Fry Bread recipe is easy and delicious. Be careful to supervise children around the hot oil while frying.

Indian Fry Bread
Many American Indian tribes in Arizona make fry bread. Today you can taste fry bread
at many American Indian festivals and celebrations.

You Need:

Shortening for deep-frying
7 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
½ cup water

Step 1: Heat the shortening in a deep fryer, skillet, or frying pan.

*Note: To fry in a skillet, add enough shortening to fill the skillet about 1 inch.

Step 2: Mix the flour, baking powder and salt in a bowl.

Step 3: Add the milk and water and mix to form firm dough.

Step 4: Pinch off a baseball-size piece of the dough and roll or shape by hand to the
size of a dinner plate.

Step 5: Deep-fry until the bread is golden brown.

*Note: Fry the dough in the hot shortening until golden brown, turning after 15
to 20 seconds.

Step 6: Drain on paper towels.

Step 7: Repeat with the remaining dough.

Step 8: Serve hot with honey or powdered sugar.

* Recipe from Cameron Trading Post found on page 14, Tastes & Treasures: A Storytelling Cookbook of Historic Arizona by the Historical League. Available for purchase at the Arizona Historical Society Museum at Papago Park, (480) 929-0292.

ArtFest a Success

Scottsdale's ArtFest at the Civic Center library is a wonderful opportunity to showcase Tastes & Treasures cookbook. Carolyn Mendoza did a fabulous job of running the sales and co-ordinating volunteers to man the booth for two days with very good results. Despite the wind and weather forcing an early closure on Sunday, the Historical League brought in $960 worth of sales of cookbooks, Centennial aprons and baseball caps. We are also able to "spread the word" about the Historical League, AHS Museum at Papago Park, Historymakers Centennial Gala and Children's Holiday Party. With lots of help setting up the tent, it was a fun event. Thanks to volunteers: Margaret Pogue, Linda Isaksen, Pam Ryan, Judy Yauch, Steve Yauch, Al McLeod, Deb Hester, Ruth Ann Hogan, Nina Fillips, Mariamne Moore and Bonnie Newhoff. We couldn't do it without you.

Crab Stuffed Mushrooms

Appetizers are always popular but with this recipe, they are also lower in fat and calories.





Try this wonderful cheesy treat from www.hungrygirl.com. It is a variation of the Stuffed Mushrooms from The Cottage Place Restaurant, page 27 Tastes & Treasures.

Crab-Stuffed Mushrooms

Ingredients:
12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed)
2 oz. drained white crabmeat
2 tbsp. celery; minced
2 tbsp. red pepper; minced
1 wedge The Laughing Cow Light Cheese (any Light flavor)
1 tbsp. fat-free sour cream
1 tbsp. fat-free cream cheese
2 tsp. fat-free cheese flavor sprinkles (Molly McButter)
Directions:
Preheat oven to 375 degrees. Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps. Place in the oven for 10 - 12 minutes, until hot.

Makes 12.
Hint: A pastry bag is great to pipe the filling into the mushrooms. If you don't have one, use a zip loc bag and cut a hole in one corner. Line the hole with duct tape to give it strength so it won't split open.

(Entire recipe: 135 calories, 3g fat, 975mg sodium, 12g carbs, 2g fiber, 4g sugars, 16g protein = 3 Points)

Baked Brie with Fresh Cranberries

Fresh from the oven, the presentation of this colorful dish is fabulous. Leslie Christiansen gave us this delicious appetizer that her whole family enjoys.

Another method of serving this is to scoop out a round loaf of sourdough bread and bake the brie cheese and toppings inside the hollowed out bread. Then use the bread cubes to serve the brie. Wonderful for the Holidays or any special time.

BAKED BRIE WITH FRESH CRANBERRIES

Ingredients:
19 oz Wheel of Brie
½ bag of fresh cranberries, rinsed
½ cup raisins, golden or regular
½ cup brown sugar
½ t cinnamon
½ cup orange juice
½-1 cup black berries
½-1 cup blueberries
Crackers or sliced baguette


1. Preheat the oven to 325 F.
2. Place cranberries, raisins, brown sugar, cinnamon and orange juice in a sauce pan, stirring to combine.
3. Bring to a boil; as the cranberries begin to burst, reduce the heat to a simmer.
4. Continue to cook until the liquid has thickened to a syrup; about 10 minutes, stirring occasionally.
5. Remove from the heat and stir in the fresh berries.
6. Meanwhile, cut the top off the wheel of brie, leaving the sides of the cheese intact. Place brie in an ovenproof serving dish with sides.
7. Pour the cranberry mixture over the brie; it’s ok if the mixture tumbles over the sides a little bit. Place the brie in the oven.
8. Bake until the cheese begins to bubble, about 15-20 minutes.
9. Serve with your favorite crackers or bread.

Coconut Shrimp for Snacking

Sweet Coconut Crunch Shrimp

This crunchy and delicious shrimp is hard to pass up. Thanks to www.hungry-girl.com for giving us a guilt free version of coconut shrimp. Another unique shrimp recipe comes from La Posada Hotel, Sherried Shrimp with Capers, page 60, Tastes & Treasures cookbook.

Ingredients
1/4 cup Fiber One bran cereal (original)
1/3 cup shredded sweetened coconut
3 tbsp. panko breadcrumbs
1/4 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. black pepper
Dash salt
12 oz. (about 20) raw large shrimp, peeled, deveined, tails removed
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

Note: If your coconut shreds are somewhat long, give them a rough chop.

Directions
Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.

Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.

Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.

Bake in the oven for 10 - 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy.

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe, about 5 shrimp
Calories: 164
Fat: 4.5g
Sodium: 266mg
Carbs: 12g
Fiber: 2g
Sugars: 3.5g
Protein: 19.5g

POINTS® value 3*

Michigan Salad

Filled with fruit and vegetables, this salad takes the Michigan name from the dried cherries. It is easy to make and fun to vary the ingredients. Start with different types of romaine, butter, spring mix lettuce. Add mango, dried cherries, mandarin orange sections, blueberries, golden raisins, strawberries, candied walnuts, and provolone cheese strips. Top with grilled sliced chicken breast and serve with Poppy Seed Dressing.

Pumpkin Muffins

This yummy and low calorie treat is from www.hungrygirl.com. Very comparable to Great Pumpkin Cookies, an old family recipe from League member Kay Holcombe, found in Tastes & Treasures page 162.

Pumpkin-Bread Muffins

Ingredients:
Muffins
1 cup Fiber One Original bran cereal
1 1/2 cups whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
One 15-oz. can pure pumpkin
1 cup club soda
1/2 cup fat-free liquid egg substitute
1/4 cup sugar-free pancake syrup
1 tsp. vanilla extract
1/4 cup raisins, chopped

Icing
1/4 cup Cool Whip Free, thawed
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. Splenda No Calorie Sweetener (granulated)

Directions:
Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large bowl.
 Add flour, Splenda, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well and set aside.

In another bowl, combine pumpkin, soda, egg substitute, syrup, and vanilla extract. Mix thoroughly. Add mixture to the large bowl and stir until blended to form the batter.

Slowly sprinkle and stir chopped raisins into the batter. Evenly distribute batter among the 10 prepared cups of your muffin pan.

Bake in the oven until muffins are golden brown and a toothpick inserted into the center of one comes out mostly clean, about 30 minutes. Set aside to cool.

Meanwhile, combine all icing ingredients in a small microwave-safe bowl. Mix until smooth and blended. Refrigerate until ready to use.

Remove cooled muffins from the pan. Just before serving, warm icing in the microwave for a few seconds and drizzle it onto the muffins.

MAKES 10 SERVINGS

Serving Size: 1 iced muffin
Calories: 137, Fat: 0.75g, Sodium: 260mg, Carbs: 32g, Fiber: 6.75g, Sugars: 9g , Protein: 5.5g
POINTS® value 2*