Broccoli, Grape, Turkey Bacon Salad

We always like make-ahead salads. This one is nutritious and delicious.

You might want to try Pasta Salad with Brie on page 169 in Tastes & Treasures cookbook. It's delicious too.

Broccoli, Grape, Turkey Bacon Salad
Ingredients:
1/2 (16 oz) box whole wheat farfalle (bow-tie) pasta
1 lb. fresh broccoli
1/2 cup light mayonnaise
1/2 cup non-fat plain yogurt
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes
6 cooked turkey bacon slices, crumbled
1/4 cup chopped pecans

Directions:
Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through.  Then prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife.  In a large bowl, whisk together mayo, yogurt, sugar, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes.  Stir to coat.  Cover and chill for up to 3 hours.  Stir in bacon and toasted pecans just before serving, enjoy!

Recipe adapted from Southern Living

Unique bread

Love the look of this unique bread from Breadworks, Petosky, Michigan. And the aroma coming from the oven when it was warmed up was heavenly . . .

Now to find a luscious spread for it. . .Browsing through Tastes & Treasures cookbook for ideas and I found hot crab dip on page 165.  Yummmmm.

Hot Crab Dip 

Ingredients:
8 ounces cream cheese, softened
6 ounces crab meat, shells and cartilage removed
2 or 3 green onions, sliced
Dash of Tabasco Sauce
Sliced Almonds

Directions:
Preheat the oven to 350 degrees. Combine the cream cheese, crab meat, green onions and Tabasco sauce in a bowl and mix until combined. Spoon the crab mixture into a small baking dish and bake for 25 minutes. Sprinkle with the almonds and bake for 10 minutes longer. Serve with chips and/or assorted party crackers. You may prepare up to 4 hours in advance and store, covered, in the refrigerator. Bake just before serving as directed above.

Makes 1 1/2 cups

Del Mar Salad Shrimp/salsa

Refreshing and delicious, filled with crab and shrimp. Yummm.
Del Mar Salad
Ingredients:
Shredded iceberg lettuce
sliced black olives,
sliced avocado
diced fresh tomatoes
cilantro
chopped onion
finely chopped red and yellow sweet peppers
chopped jicama
cooked shrimp, chilled
cooked crab, chilled
Viniagrette

Directions:
Combine tomato, onion, sweet peppers and cilantro. Layer lettuce on plate. Add shrimp, crab, tomato salsa, olives, cilantro. Drizzle with Viniagrette. Top with avocado and cilantro sprig.

We also like Mediterranean Pasta Salad with Basil from Tastes & Treasures cookbook, page 175

Cookbooks to Tucson Distributor

Treasure Chest, located in Tucson, supplies books to stores all over the state. Every year they order 100 or more copies of Tastes & Treasures cookbook.  I am loading the car as it is time to ship to them again. . .

How did Phoenix grow?

Guest speakers and authors Jim McPherson and Suad Mahmuljin gave us terrific insight to what has been happening with historic buildings, transportation and the growth of the city. Together they have written Downtown Phoenix Images of America filled with photos of days gone by.

Phoenix started growing in 1860 with water from Hohocam canals.  Jack Swilling started his Ditch Company creating canals that were lush and green. You could drive from Phoenix to Tempe in the shade of cottonwood trees. Then came roads and rails.

By 1880's the city streets were full of bicycles, pedestrians, horse and carriages and streetcars. Most building had awnings and trees to shield the sun. Central north of McDowell was open space and a toll road but bicycles were free.

In 1890 and 1891 Phoenix had 2 major floods and the prominent residents moved north of the city from the low-lying areas. Many elegant Victorian homes were never rebuilt in south Phoenix.

The Fleming Building 1896

Pam Ryan presents the authors with Arizona Recollections and Reflections

1929 brought the automobile, traffic jams and service stations.

Norma Jean Coulter help distribute books

Norma Jean has worked on writing and editing Arizona Recollections and Reflections and now she is helping distribute the donated books to school libraries. At the request of Judy Jones, President of Alumni Association in Tucson Unified School District, Norma Jean delivered a book to her for the Tucson Badger Foundation.

We are pleased to see the demand for our Commemorative book and know that students will learn about Arizona history and the contributions of our Historymakers for years to come.

Steelhead Trout or Salmon with Lemon-Dill Sauce

1. 1. Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
   2. In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
   3. Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
   4. Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.Serves