Parsley-Chive Sauce for Salmon

Grilling fish is one of my favorite dishes. Topping it with a lovely, colorful sauce makes the presentation so nice and brings the flavors out. El Tovar at the Grand Canyon serves a Salmon Tostada (page 32 in Tastes & Treasures cookbook) that looks so pretty with the Corn Salsa (page 11 in Tastes & Treasures).

This Parsley-Chive Sauce is another unique blend for enhancing fish.

Parsley-Chive Sauce

1 ½ cups fresh flat-leaf parsley leaves
1 scallion, coarsely chopped
¼ cup coarsely chopped fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
4 5-ounce skinless salmon filets

Put the parsley, scallion, chives, oil, lemon juice and mustard into the small bowl of a food processor. Add 1 tablespoon water and ¼ teaspoon each of the salt and pepper. Pulse until smooth.

Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer filets to a plate.

Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon filet.

Serve with vegetables. Note – we used fresh Steelhead Trout. It looks very similar to salmon and grills very much the same way also.

Big Blend Magazine interview

Promoting Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections is part of the volunteer work we do at the Historical League. Ruth McLeod will be interviewed on Saturday, July 23 on www.blogtalkradio.com/big-blend-radio/2011/07/23/food-history-travel

All sales raised from these books support the AHS Museum at Papago Park in Tempe and continue to educate us on the fascinating history of Arizona, celebrating her Centennial in 2012.

Margarita Pie is a topic of interest so helpful hints will be given. Also stories of Historymakers and the growth of Arizona will be discussed.

Gala Pecan Spread from Renee Donnelly

Renee Donnelly brought this yummy appetizer to the Historymakers Wrap Up Party. It was a big hit and easy to make.




Gala Pecan Spread

Ingredients
1 8 ounce package cream cheese
2 tbsp milk
3 ounce package or jar dried beef
½ cup finely chopped green pepper
2 tbsp dehydrated onion
½ tsp garlic
¼ tsp black pepper
½ cup sour cream

Directions

Combine and blend cheese and milk.
Stir in beef and seasonings. Mix well.
Fold in sour cream.
Spoon into 8 inch pie pan and cover with sprinkling of chopped pecans.

Bake at 350 degrees for 20 minutes.
Serve with crackers.

Fruited Chicken Salad

Chicken on the grill is one of the best meals for summer fun. Tastes & Treasures has a wonderful Roasted Chicken and Strawberry Salad on page 96 thanks to Lon's at the Hermosa Inn. We really enjoyed this salad when League member Carolyn Mendoza served it to us during a cookbook workshop.

Below is another delicious way to serve chicken salad. Mangos are so tasty with chicken but you can be creative with lots of other seasonal fruit.

Grilled Chicken Salad with Seasonal Fruit

Ingredients
1 pound chicken breasts
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup sugar
1 cup olive oil
1/2 cup onion minced
1 tsp mustard
1 tsp salt
1/4 tsp pepper
1 cup sliced mangoes

Directions:
Grill 1 pound chicken breasts, 8 mins on each side, or until juices run clear. Remove from heat, cool, and slice.
Roast ½ cup pecans until fragrant, stirring frequently, 8 mins.
In a blender, combine 1/3 cup red wine vinegar, ½ cup sugar, 1 cup olive oil, ½ minced onion, 1 tsp mustard, 1 tsp salt, and ¼ tsp pepper. Process until smooth.
Arrange salad greens on plate. Top with grilled chicken slices, 1 cup sliced mangoes, and pecans.
Drizzle with the dressing to serve.

Cherry Cake

The recipe exchange called for your easiest recipe . . . one you could type in and not have to look up the details. This cake came from Lorraine Simmonds in Toronto, Ontario, Canada. She must have made this many times to remember the ingredients. Can't wait until cherries are in season.

For all you cherry lovers out there . . .

Cream
1 cup margarine
1 1/3 cups sugar
beat in 2 eggs one at a time



Add
2 1/3cups flour
1 teaspoon baking powder
little salt

Add
1 1/2 cups cherries
1 teaspoon flavouring
2/3 cup milk

Bake 1 hour 375 degrees

Unique Presentation for Cowboy Caviar

Dear Tastes & Treasures,

I've made the Cowboy Caviar recipe (page 180) at least a dozen times now, and it is always a crowd favorite. In the summer, I make it with grilled sweet corn and fresh tomatoes. Served with baked chips, it's a fresh, low-fat, protein-packed snack. I recently served at our annual rodeo party. To match the theme, I put the chips in an inexpensive cowboy hat from the party supply store lined with a bandana from the craft store. Thanks for the great recipe!

Tara (Minneapolis, MN)

National History Day winners

National History Day makes history come alive for America's youth by engaging them in the discovery of the historic, cultural and social experiences of the past. Through hands-on experiences and presentations, today's youth are better able to inform the present and shape the future. NHD inspires children through exciting competitions and transforms teaching through project-based curriculum and instruction.

We are so pleased that AHS Museum Director Kyle McKoy and Education department Megan Gately have brought the National History Day to so many students. When they got involved the program was a very minor effort in AZ. This year 67 students from grades 4-12th went to Washington D.C. to participate. They met Senators Schweikert, McCain and Flake. They toured museums and Congressional halls. It was a life changing event for these students.

Congratulations to
3rd place in Performance: Elaissia Sears, Angelique Guerrero, Matthew Fichtemaier
Mesa, AZ, Red Mountain High School
Teacher(s): Julienne Collums
Entry - Integration Altercation