Roosevelt School District to received donated books

Arizona Recollections and Reflections: An Arizona Centennial Historymakers Commemoration has been well received by teachers and librarians across the state.

This book strengthens Arizona's culture by sharing biographies and rare photographs of 58 Historymakers. Their stories reflect the fabric, growth and diversity of our state. It also features the important histories of the book's fourteen sponsors.

This book is a great resource for social study teachers working with the state standards from fourth through twelfth grades. Arizona Historymakers are individuals who bring 20th and early 21st century concepts alive through their pictures and stories that include successes as well as hurdles.

The Historical League has a program to donate this book to all school and public libraries in Arizona. Thanks to Seth Lansky of Follett Resources, Roosevelt, Alhambra and Phoenix #1 School District will get their donated books. Seth has been instrumental in helping to get these books into schools. The Historical League is very grateful for his help.

AZ Recollections and Reflections in Globe Museum

The Historical League continues to promote our Historymakers with Arizona Recollections and Reflections book. Governor Rose Mofford was honored as a Historymaker in 1999.

League member Mary Parker tells us, "Look what I found when I went to Miami for a Museum board meeting. This display case containing our Centennial book, Arizona Recollections and Reflections, is in the Rose Mofford section at the Bullion Plaza Cultural Center and Museum in Miami. The League had a tour of Miami/Globe quite a few years ago and the Miami people have put a lot of work into restoring and opening the southern section of this old school building. Years ago, only the northern section of the building was opened. Now, they have restored the floor and the room where we had the board meeting, along with re-doing a hallway where more specimens are on display. The hallway leads to Governor Mofford's section. The rest of her artifacts are in Florence."

Chess Bars

Delicious and easy - my kind of dessert.  I have made the Chess Bars several times and everyone always enjoys them. This recipe is super easy and yummy!

Chess Bars
Ingredients for bars:
1 (2-layer) package yellow cake mix
½ cup (1 stick) butter, softened
1 egg

Ingredients for topping:
8 ounces cream cheese, softened
1 (1-pound) package confectioners’ sugar
3 eggs

Directions:
Combine the cake mix, butter and one egg in a bowl and mix well. Press over the bottom of a 9x13-inch baking pan.

Combine the cream cheese, confectioners’ sugar and three eggs in a bowl and mix well. Pour over the cake mix mixture. Bake in a preheated 350-degree oven for 45 minutes. Remove from the oven and cool completely. Cut into squares.
Option: Sprinkle with confestioners' sugar.

Makes 2 dozen.

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. . .