Sharron McKinney takes reins as new League President

June is the meeting where the new board takes over for the upcoming year. Sharron McKinney (center) did a great job as new president at the June meeting and we thank past president Pat Faur (right) for a splendid job. We were pleased to have AHS Museum director, Kyle McKoy (left) join us at the meeting also. (Pictured at the Executive Board meeting prior to the regular meeting).

We are looking forward to a successful 2011-2012 season with our Tastes & Treasures cookbook and Arizona Recollections and Reflections to help celebrate Arizona Centennial.

June 2011 Old Ned News

Mary Parker, our wonderful editor, has done it again. She's created an informative, interesting newsletter chock full of pictures and details about League happenings.

Check out our online version now uploaded to the League's website.

Old Ned News June 2011

Staff Appreciation Luncheon

The Historical League really values the talents and hard work of the staff at AHS Museum, Papago Park. Each June we host a luncheon to show our appreciation and to hand out grant money for the coming year. This year we were able to donate $65,000 to the AHS Museum and look forward to seeing the wonderful things they will do. New director, Kyle McKoy talks about events at the Museum during the meeting.

Donna Esposito dishes up a delicious lasagna for everyone.
Jeff Hotchkiss is ready to enjoy a Centennial chocolate bar from the Historymakers Gala while Megan Gately and Dawn discuss ideas with League members.

Phoenix Chamber of Commerce

The Historical League is a member of the Phoenix Chamber of Commerce, finding it a great way to spread the word about Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book and the AHS Museum. The venue Tuesday was the Westin downtown and what a beautiful facility. Al and I enjoyed the view from the 11th floor. Food was delicious and we met lots of new people and companies. Also renewed past business and received orders for more cookbooks and Centennial books.

Having a photo taken with the Copper Chopper was fun. It is an awesome vehicle - more like a work of art.

My favorite was the dessert table and what beautiful chocolates, truffles, puddings, white chocolate strawberries and more. It reminded me of the recipe for Chocolate Peanut Treats, page 162, Tastes & Treasures. You can make this decadent dessert at home.

Chocolate Peanut Treats

Ingredients
2 cups (12 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 (18-ounce) jar creamy peanut butter
1 cup (2 sticks) butter
1 (5-ounce) can evaporated milk
¼ cup vanilla pudding and pie filling mix
2 (1-pound) packages confectioners’ sugar
1 pound salted peanuts

Directions
Combine the chocolate chips and butterscotch chips in a double boiler over simmering water. Cook until blended, stirring frequently. Add the peanut butter and stir until smooth. Spread half the chocolate chip mixture in a greased 10X15-inch baking pan. Chill until firm.
Bring the butter, evaporated milk and pudding mix to a boil in a saucepan. Cook for 2 minutes, stirring constantly. Remove from the heat and beat in the confectioners’ sugar until smooth. Spread over the chilled layer. Stir the peanuts into the remaining chocolate chip mixture and spread over the prepared layers. Chill until firm and cut into 2-inch squares.

Makes 30 (2-inch square) pieces

Four Peaks Brewery offers refreshing drinks

The recipe for Stout Shake on page 92 is impressive and a cool drink for a hot summer day. Andy Ingram, owner of of Four Peaks Brewery in Tempe has some wonderful offerings in Tastes & Treasures. Try the Halibut with Penne and Basil Pesto at the restaurant or make it yourself from page 89. Fresh basil from the garden makes this very flavorful.

The brewery itself resides in the old Borden's Creamery building built in 1892. No additions were added after 1927 so you can see the old brick, wooden ceilings and 35-foot-high glass clerestory.

You can learn other suggestions from Andy's specials in The Arizona Republic called "Beer Buzz".

Bob Boze Bell

Arizona has a great promoter of history with Bob Boze Bell. His magazine, True West, is packed with stories of the old frontier. According to True West magazine website, "He has published and illustrated groundbreaking books on the West. Among the subjects are Wyatt Earp, Billy the Kid and Doc Holliday. His series of Western gunfights is titled Classic Gunfights. In addition to his efforts for True West, Boze's work has appeared in Arizona Highways, Playboy and National Lampoon. He has illustrated numerous book covers and appears as a guest speaker on the History Channel, Discovery Channel and the Westerns Channel." I enjoy his short stories for The Arizona Republic.

Carolyn Mendoza posed with him at the Memorial Day Celebration at Pioneer Cemetery.

Carolyn and Bonnie Newhoff arranged the Historical League booth that day promoting the cookbook, Tastes & Treasures, as well as the new Centennial book, Arizona Recollections and Reflections, An Arizona Historymakers Centennial Commemoration. Aprons and hats were a popular item on that lovely day.

Cool Gazpacho for Hot Summer Days

Chilled Gazpacho for summer fun

A cool but spicy blend of red onion, garlic, Roma tomatoes, summer squash, avocado, jalapeño, cilantro, chili spice, and vegetable juice. This recipe is from Chef Jeremy Manley, who is known for his organic and local cuisine at Jeremy's on the Hill, in Julian, San Diego's historic mountain destination.

The garden is full of red, ripe tomatoes now so this recipe is timely.

Gazpacho is so attractive when served in mugs or clear containers topped with crouton and fresh parsley.

Directions:

Put 1/3 cup olive oil and juice of 1 lemon into a blender.
Add 6 - 8 tomatoes chopped
1/2 large white onion, chopped finely
1/2 large summer squash, chopped in 1/4 inch chunks
2 small cucumbers or 1 large cucumber, chopped.
Season with sea salt, fresh ground black pepper, chopped basil or cilantro, 2 cloves garlic. Mix until the gazpacho is soupy but still has some good-sized chunks; add salt, pepper, oil or basil to taste. Serve cold.