Historymakers Gala Final meetings

We are so close to the BIG day, Friday, February 11, 2011 and ready to be the "Official Kick Off to Celebrate Arizona's Centennial." A walk through meeting was held at Camelback Inn's Arizona Ballroom. It is a perfect setting for the event. Historic, elegant, and large enough to host over 500 attendees. We look forward to honoring Arizona's Historymakers. Site co-ordinator Kay Holcombe confers with Camelback Inn's assistant, Marjorie, and the Historical League's official photographer Mike Paulson. It is also the premiere of the new Centennial book Arizona Recollections and Reflections.

Hot soup for a Frosty Day

Phoenix, Arizona is full of sunshine, right? Not the past two days with highs of 40 degrees and sprinklers in the park creating a spectacular winter wonderland.

My thoughts for the kitchen include a hearty bowl of soup. El Chorro Lodge contributed a great Black Bean and Salsa soup to Tastes & Treasures cookbook found on page 81.

You should also try this yummy recipe from Hungry Girl.

Beany Bacon Soup

Ingredients:

6 slices center-cut bacon
2 cups chopped onion (about 1 large onion)

1 tsp. chopped garlic

4 cups reduced-sodium fat-free chicken broth

Two 15-oz. cans cannellini (white kidney) beans, drained and rinsed

2 cups chopped carrots (about 3 carrots)

1 cup chopped celery (about 3 stalks)

1/4 tsp. ground thyme

1 bay leaf

4 cups roughly chopped spinach

2 tbsp. reduced-fat Parmesan-style grated topping



Directions:

Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside.

Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes.

 Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil. 

Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly.

 Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot.

 Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.



MAKES 8 SERVINGS

PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus™ value 3* 


Salad Dressing made Fresh

The hands that chopped the garlic for this salad have done this before. It was like watching an artist at work. After peeling the cloves of garlic, Pete chopped, then flattened the garlic adding sea salt to help make a paste. Putting the paste into a jar, he added dashes of tabasco sauce, Worcestershire sauce, olive oil, and Dijon mustard to taste. Adding juice from a lemon topped it off. The result was a very flavorful dressing for romaine lettuce salad topped with yellow peppers, avocado and parmesan cheese.
Page 169 of Tastes & Treasures cookbook gives you a better list of ingredients. The sea salt is a nice trick to make the job easier.

Volunteers go above and behond

Working towards the Arizona Centennial Historymakers Gala and Reception Program has been a 2 year journey for Historical League volunteers. The chairmen always contribute more but this year our volunteers have gone far beyond the usual donation of time, talent and resources.
Pictured here is our "Computer Guru" Joan Robinson with "Writing Guru" Zona Lorig. Margaret Baker and Pat Faur are two of many who have helped edit the AZ Centennial book and Historymakers Gala program. Thank you to all involved.

Who doesn't like Chocolate Chip Cookies?

Warm from the oven or chilled, these cookies are the best.

Special Chocolate Chip Cookies

From Tastes & Treasures cookbook, page 191

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
2 cups (12 ounces) cholcolate chips
1 cup walnuts, chopped

Preheat the oven to 350 degrees. Mix the flour, baking soda, cinnamon and salt together. Combine the butter, brown sugar and granulated sugar in a bowl of a stand mixer and beat until creamy, scraping the bowl occasionally. Add the eggs once at a time, mixing well after each addition. Blend in the vanilla. Add the flour mixture and beat until smooth. Mix in the oats and fold in the chocolate chips and walnuts.

Drop by rounded tablespoonfuls onto a nonstick cookie sheet or a cookie sheet lined with baking parchment paper. Bake for 12 minutes or until golden brown. Cool on the cookie sheet for 1 minute and remove to a wire rack to cool completely. Store in an airtight container.

Makes 3 to 4 dozen.

Centennial Historymakers Commemorative book

With deadlines looming, the volunteers working on this book have been amazing. Thanks to all of them but especially Linda Cathey and Norma Jean Coulter proof reading here with co-editor Zona Lorig. Computer guru Joan Robinson-Blumit continues to astound us with her talents in creating this 320 page book as co-editors Ruth McLeod and Zona look on.
This book is part of the Centennial Legacy Project and it is a huge committment involving thousands of hours but well worth it. Arizona Historymakers have been honored for their contribution to the growth of the State. This book details their accomplishments and stories.

Historymakers Gala committee has success

Historymakers Gala and Recognition Committee has been busy on this event for months. All this hard work is coming to fruition resulting in table reservations, fund raising, commemorative Centennial book, video of Historymakers, photographs, artifacts, sponsors, contributions, decorations, guest speakers, website, Legacy Project and more. Thanks to all the volunteers who continue to make things happen for the Historical League.