Salmon and Shrimp on the Barbie

A trip to Costco for dinner and look what we found.

Thought this was salmon but it was Steelhead Trout. Tastes great with no fishy smell. We marinated it in teriyaki sauce for 2 hours first, then off to the backyard BBQ.

The shrimp were delicious too. Try the Seafood Tower recipe, page 18 in Tastes & Treasures for another great tasting dish. This one is from The Cottage Place Restaurant in Flagstaff.

What a treat to enjoy these.

Cerrata Chocolate at Governors luncheon

Love the wrapper on the chocolate bars at "A Conversation with Arizona's Governors" April 14 at the Biltmore. With a huge crowd honoring Governor Rose Mofford, it was interesting to see the charactures of the Governors on the wrapper. And Rose signed the back of the chocolate bars. The Historical League showed up to support 1999 Historymaker Mofford with 3 tables attending. For many years we have used Cerrata Chocolate bars at the Historymakers Gala. The family owned company has a 40 year history in the Phoenix area . . . and the Historical League is all about supporting history.

If you want a chocolate fix, try page 162 Tastes & Treasures, Chocolate Peanut Treats. There are many more decadent chocolate recipes in the cookbook also. Oops, I think I just drooled!

Minnesota Wild Rice

Minnesota grown wild rice is so tasty.

This dish was a combination of wild rice and brown rice. Each rice was cooked in it's own saucepan with chicken boullion, then combined at the end. We added sauteed slivered almonds, salt and pepper and a little parsley. Easy and tasty.

Recipe on page 57 in Tastes & Treasures cookbook calls for white rice but we substituted brown. Hassayampa Inn in Prescott shared the recipe with us for our cookbook

Kudos for ARIZONA Recollections and Reflections

From Gloria in Phoenix . . .

I've been leafing through the beautiful Arizona Recollections and Reflections book you gave me yesterday, and am staggered by the interesting information and wonderful photographs! What a TREASURE! Thank you, beyond words! Gary has also spent an hour with it out on the patio, and was equally as fascinated as I. I can't think of a more wonderful gift.

Also from John in Minneapolis . . . "My father in law was a history teacher. He would have loved this book. Very well done and very interesting."

Governors Luncheon Salad

Wonderful presentation for salad with the thinly sliced cucumber wrapped around the salad greens. Accompanied by tender grilled chicken breast, it was a lovely luncheon for the "Conversation with Arizona's Woman Governors." A great dressing for this salad is found on page 21 Tastes & Treasures cookbook. Strawberry Vinaigrette brings a fresh, summer taste to a traditional salad. Desert followed with a nutty crumb crust on the cheesecake. Very nice.

Governor Rose Mofford received several standing ovations. Rose is considered the perfect Governor to mend fences and move forward. She was the first woman governor in the U.S.A. Rose was joined in the conversation by Governors Jane Hull and Jan Brewer. Janet Napolitano spoke via satellite.

Cookbook Orders from Promo at Governors Luncheon

With 700 people attending the Biltmore luncheon for Governor Rose Mofford, it was wonderful to be able to promote Tastes & Treasures cookbook as well as ARIZONA Recollections and Reflections Centennial book.

Jennifer Lee of Phoenix writes, "I learned about it at a recent event where the AZ Women Governors were speaking. I thought my mother-in-law would enjoy it as well, so I bought an extra copy for her. Thanks!"

Stuffed Sweet and Hot Pepper Appetizers

Italian Stuffed Peppers
This makes a wonderful appetizer for a special occasion.

Ingredients
1 – 16 oz jar hot peppers
1 – 16 oz jar sweet cherry peppers
2-3 cloves garlic powder
1 cup parsley, chopped
3 tbsp parmesan cheese
4 tbsp olive oil
2 tbsp vinegar
1 cup day old bread crumbs
1 -2 oz tin anchovies

Directions
Drain peppers and set aside.
Pour vinegar over bread crumbs. Combine parsley, garlic, parmesan cheese, olive oil and anchovies and mix with bread crumbs.
Stuff peppers with bread crumb mixture and place on cookie sheet.
Bake 350 degrees for 10-15 minutes or until golden.


A Mediterrean version calls for the addition of raisins and pine nuts. Yummm.