Flavorful Chicken from Recipe Exchange

Recipe exchanges bring new ideas to the kitchen. Often they are really easy like this tasty one from Erica McQueen. We also enjoy Chicken Dijon from The Hassayampa Inn in Prescott found on page 56 of Tastes & Treasures cookbook.

Good Seasons Chicken

3 whole chicken breasts, skinned and boned

¼ C butter

1 envelope Good Seasons Italian dressing

1# fresh mushrooms, sliced

8 oz. cream cheese, softened

½ C dry white wine (and more for the cook)

1 can cream of mushroom soup

Preheat the oven to 350F. Cut chicken into bite sized pieces and sauté in butter with the Italian dressing. In a separate bowl, cream together the cream cheese, soup and wine. Combine with chicken in casserole dish. Bake for 45 minutes, serve over noodles or rice. Enjoy!

Crispy Crunch Dessert

Want a fast, easy holiday dessert? Try this one from our recipe exchange. Decorate the top of the dessert with pistachios halves in the shape of poinsettias using red hots in the center.

CRISPY CRUNCH DESSERT

Recipe exchange from Jean Young of Corner Brook, NFLD.

Ingredients for crust

2 cups Graham Wafer Crumbs

1/2 cup melted butter

Mix together and spread on the bottom of the pan/dish. Bake for five minutes at 300 degrees.

Ingredients for filling

One container vanilla ice cream (approx one quart)

One large container cool whip

One package dry pistachio pudding

Directions

Spread over graham wafer mixture. Sprinkle with one or two crushed Crispy Crunch bars. Place in freezer until ready to serve.

Note: Crispy Crunch bars are a Canadian brand. Nestle Crunch is the American version.

Tomato Basil Mozzarella Skewers

Pam and Don Fischer attended a Halloween party and these were a big hit. Great presentation by the Fischers and at the food table.

Tastes & Treasures Cookbook also has delicious appetizer recipes.

Tomato Basil Mozzarella Skewers

INGREDIENTS

1. 16 small fresh mozzarella balls
2. 16 fresh basil leaves
3. 16 cherry or baby pear tomatoes
4. Extra-virgin olive oil, to drizzle
5. Coarse salt & freshly ground pepper, to taste

PREPARATION

1. Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

NUTRITION

Per piece: 46 calories; 3 g fat ( 2 g sat , 0 g mono ); 8 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 gfiber; 217 mg sodium; 34 mg potassium.

Jana Bommersbach comments on Centennial book

Award winning author Jana Bommersbach gave a wonderful report on the Historical League's new book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

"You can't know Arizona unless you know her people - those who have struggled and triumphed over all these years, starting with those who waited 50 years to gain Statehood because the nation saw Arizona Territory as worthless and uncivilized.

There's no better way to know her people than through The Historical League's Commemorative Book. It's a priceless contribution to the history of Arizona and offers hours and hours of wonderful stories about wonderful people. Read it and know this: We sure showed them!!" --Jana Bommersbach, journalist and author.

The book is a lovely holiday gift giving idea and a great way to help celebrate Arizona's Centennial.

Fantastic Fruited Chicken Salad

Fruited Chicken Salad
A delicious meal in a salad. It tastes different every time I make it because I use different fruits and vegetables. Make it your own recipe by adding the ingredients your family loves.

Strawberry Spinach Salad, page 151, from Tastes & Treasures cookbook is also a wonderful dish.


Ingredients:
1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast
1/2 cup chopped Persian or Kirby cucumber**

1/3 cup chopped celery
1/4 cup green onions, chopped

1/3 cup red seedless grapes, halved
1/3 cup chopped apple
1/3 cup craisins
1/3 cup dried apricots, chopped
1/3 cup dried blueberries
1/3 cup strawberries, halved
1/3 cup kiwi, sliced
1/3 cup walnuts, chopped
1/4 cup plain fat-free yogurt
2 tbsp. fat-free mayonnaise
1 no-calorie sweetener packet (like Splenda)
1/4 tsp. lemon pepper seasoning
dash salt

Directions:
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, chopped apple and other fruits. Serve on a bed of lettuce. Arrange strawberry halves and grape halves on top. Sprinkle with chopped walnuts.
The presentation will bring oohs and aahs.

Phil Mickelson Autographed 2010 Masters Pin Flag

Professionally framed, signed 2010 Masters pin flag

Book and DVD, Phil Mickelson’s Secrets of the Short Game

Personalized message from Phil to the successful bidder

$1700 minimum bid

All proceeds will assist the Historical League, Inc. 501(c)3 non-profit organization in its support of the Arizona Historical Society Museums and children's programs.

eBay listing - bidding now!

Changing Hands Bookstore presentation

We are very excited to present Tastes & Treasures Cookbook and AZ Recollections and Reflections to Changing Hands bookstore in Tempe. Historymakers John Driggs and Bill Shover, who are featured in our books, will also talk about their roles in the city of Phoenix history.

Mr. Driggs recipe for Green Corn Tamales is on page 128 of our cookbook. Interesting story on how he obtained this recipe from Mrs. Van Zandt's restaurant on Central Ave. Mr Shover will share some stories from his 40 year career with the AZ Republic and Nina Pulliam.

These two Historymakers continue to give their time and talent for the Valley and support the Centennial celebration.

As co-editors of the Centennial book, Zona Lorig, Ruth McLeod and Joan Robinson will do the presentation.