Salmon Pate

Fresh parsley, dill weed, and cilantro are growing in the garden right now. Lemons are ripe for picking. We have left over salmon from grilling last night. Perfect time to make Salmon Pate from Tastes & Treasures cookbook page 166.

This recipe calls for cans of Smoked Salmon but I find that fresh grilled salmon is equally as good. The cilantro is an extra ingredient but my family loves the fresh taste.

Smoked Salmon Pate
Ingredients:
2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon
1 cup (2 sticks) butter, melted
1 cup sour cream
1/4 cup fresh lemon juice
2 teaspoon dried dill weed
salt and pepper to taste

Directions:
Combine the salmon, butter, sour cream, lemon juice, dill weed, salt and pepper in a mixing bowl and beat until combined. Chill, covered, for 8 to 10 hours. Bring to room temperature and garnish with lemon slices. Serve with seasoned crackers. You may store, covered, in the refrigerator for up to 2 days.

Makes 3 cups

Crunchy Coleslaw from Karen

Karen Swanson brought a delicious salad to the Historical League annual Christmas meeting. It was so refreshing and easy to make.

COLESLAW WITH RAMEN NOODLES

1 lb. bag shredded cabbage
1 bag Oriental Flavor Ramen Noodles

Mix:
3 tbsp. vinegar
2 tbsp. sugar
Salt and pepper
1/2 c. oil
Ramen seasoning packet

Brown:
3 tbsp. sesame seeds
1 c. slivered almonds

Toss together 1/2 hour before serving with 4 chopped green onions.

Rosemary Roasted Potatoes

The Cottage Place in Flagstaff is wonderful for fine dining. They gave us several recipes for Tastes & Treasures cookbook including this one for Roasted Red Potatoes.

Finding a fabulous selection of mini potatoes at the local Farmers Market, I couldn't resist making this delicious dish. The rosemary grows great in our Arizona climate and it's flavor works so well with vegetables. Festive and flavorful - it is perfect for New Year's Day dinner.

Roasted Red Potatoes from Cottage Place Restaurant page 24 in Tastes & Treasures cookbook. 

Ingredients:
2 pounds red potatoes, cut into wedges
1 teaspoon chopped fresh rosemary
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
Preheat the oven to 300 degrees. Combine the red potatoes, rosemary, olive oil, salt and pepper in a bowl and toss to coat. Place in a baking pan. Roast for 25 minutes, stirring occasionally.

Serves 4

Easy Pumpkin Spice and Everything Nice Muffins

More great recipes with pumpkin in Tastes & Treasures Cookbook.

Easy Pumpkin Spice and Everything Nice Muffins

Ingredients:
1pkg.(18.25 oz) spice or carrot cake mix
1 can (15 oz) 100% pure pumpkin
6t. Egg substitute or 3 large white eggs
1/3 cup water
2/3 cup raisins

Directions:
Preheat oven to 350 F. Grease or paper line 24 muffin cups

Combine cake mix, pumpkin, egg substitute, and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18-22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Thanks to recipesfilledwithlove.com

Successful Children's Holiday Party

Karen Swanson has never seen a talking Christmas tree before! She likes his shoes.

Kassie Walters invited the Snowman, Elf, Christmas Tree and Gingerbread man to pose with Santa.

Co-Chair and Elf Bonnie Newhoff

The 30th Annual Children's Holiday Party was enjoyed by all. Held Saturday, December 15 at Arizona Biltmore Resort, adults and children were entertained before, during and after the fabulous luncheon. Thanks to the hard work of the chairs: Bonnie Newhoff, Nina Filippi, Nancy Evans and Mary Parker for continuing this Historical League tradition.

National Museum of the American Indian

I love this place! Quinoa cazuela, cheese fry bread, corn salsa, squash and pear gratin. — at Smithsonian's National Museum of the American Indian in Washington D.C.
The Arizona Historical Society Museum at Papago Park in Tempe is an affiliate of the Smithsonian. Tastes & Treasures cookbook has a wonderful corn salsa recipe on page 33 and Navajo fry bread recipe on page 14.

Pumpkin Rolls

Pumpkin Roll

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
Preheat oven to 375 degrees. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.