League Member Renee Donnelly has been communicating with Keith Little's widow, Nellie, who said "Keith's life-long dream was to provide a legacy for the amazing story of the Navajo Code Talkers and to pass their story on to future generations through the Navajo Code Talkers Museum and Veteran Center."
Quilts tell so many stories- just ask the families who have inherited them. During the war, this Red Cross quilt was used to raise funds for the war effort. The Baltimore quilt with it's detailed workmanship has been auctioned several times with over $30,000 at last trade. 
More about the Program and Pam Stevenson -
It traces the history of Arizona through women who recorded pieces of their lives in their needlework. Beginning with Mexican women of the 1860’s through Hopi women of the 1990’s, this program introduces women who pioneered Arizona through the quilts they stitched. The colorful patterns of women’s quilts added a spot of brightness to their homes and their lives. Arizona Quilts features quilts discovered by the Arizona Quilt Project, which documented the history of Arizona quilts made before 1940. The results of this five year quilt research were recorded in the women’s history book, Grand Endeavors: Vintage Arizona Quilts and Their Makers, co- authored by Pam Knight Stevenson. The television documentary, Arizona Quilts: Pieces of Time, written and produced by Pam Knight Stevenson is also based on the Arizona Quilt Project research. Pam said that the Arizona Quilt Project documentation is archived at the AHS Papago Park Museum and the quilt photos in the board room are from that collection.
Pam Knight Stevenson is a journalist, historian and fourth generation quilter. Pam served nine years on the board of the Arizona Quilt Project, a non-profit organization created to document the history of quilts in Arizona. Besides the book and television program noted above, Pam also produced Hopi Quilts, a national PBS television documentary that traces the history of quilting on the Hopi mesas. She also produced the video Quilt preservation: Protecting your Quilts for the Future for the Phoenix Museum of History.
Give a certificate for a cooking class
from League member & professional chef
Leslie Christensen
Leslie will be conducting a cooking class 2-4 pm at the Desert Botanical Gardens on 02/05/12.
The class will feature 2 delicious recipes from Tastes and Treasures and the selected entree of
Arizona's Centennial menu celebration.
$50 for members, $62 for non-members
Leslie is donating her payment to the League.
Purchase your class online - click here or
call DBG and sign up over the phone.
480 481.8188
Leslie's Facebook Page
Private Cooking Classes and
Custom Culinary Parties
What traditional foods do you serve at Holiday meals?
Cranberry Delicious Muffins
Nothing like warm muffins right out of the oven.
Ingredients:
2 large oranges
2 cups whole-wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 cup fat-free plain Greek yogurt
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
1/2 cup sweetened dried cranberries, chopped
Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups (foil ones work best) and spray baking cups with nonstick spray.
Using a fine grater, zest oranges into a bowl (you'll need 1 tbsp.); set bowl aside.
Cut oranges in half. Over a mesh strainer, juice orange halves into a measuring cup until you have 3/4 cup juice. Discard oranges and set juice aside.
In a large bowl, combine flour, baking powder, baking soda, salt, and ginger. Mix in 1 tbsp. orange zest.
In another bowl, combine yogurt, egg substitute, and sugar. Add the 3/4 cup of juice from oranges and 1/2 cup water. Whisk to combine. Add wet mixture to flour mixture. Stir until just mixed and smooth. (Do not over-stir.) Sprinkle in dried cranberries and gently stir.
Evenly spoon batter into the lined cups of the muffin pan. Bake in the oven until tops are light golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Enjoy!
MAKES 12 SERVINGS
Honey Nut Glazed Brie from Recipe Exchange Jill Marin
8 oz of brie cheese (round or slice)
1/4 cup butter
1 cup coarsely chopped walnuts
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 Tablespoons honey
2-4 large apples, cored and sliced
Preheat oven to 350
Place cheese in a shallow ovenproof dish.
In a skillet, melt butter over medium high heat and stir in walnuts until coated.
Stir in cinnamon and nutmeg until blended. Add honey and warm, stirring constantly until it begins to bubble. Pour mixture over the brie and bake for 10 minutes or so. Serve hot with the apple slices.
Made for a New Years Eve party...Delicious!
