Shopping at AHS Museum Gift Shop

Finding fun children's books for the grandkids is easy at AHS Museum Gift Shop. Orlinda Anderson is very helpful and stocks the shelves with interesting gift ideas.  

Tastes & Treasures cookbook and Arizona Recollections and Reflections, both authored by the Historical League, can be found in the gift shop.

Open 10:00 am - 5:00 pm daily except Mondays.
AHS Museum at Papago Park, 1300 N College Ave, Tempe, AZ 85281.

Summer Broccoli Salad

Yummy summer salad with fresh ingredients that's easy to make and good for you. We also like Cashew Pea Salad from Tastes & Treasures cookbook, page 150.

Summer Broccoli Salad

Ingredients:
2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Directions:
Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving.

Thanks to Pampered Chef for the recipe.

Summer Smoothie

How wonderful when the children actually like that healthy drink! Try this one in your blender for a healthy start to each day. The Granola recipe on page 196 in Tastes & Treasures cookbook is also a very healthy snack.

Summer Smoothie
Ingredients:
3 cups fresh spinach
1 cup cucumber
6 leaves fresh basil
2 cups ice
1 cup fresh or frozen strawberries
1 cup fresh or frozen blueberries
1 cup Almond milk

Directions:
Place in blender and whirl away. The kids can even help make this one.
Pour into pretty glass and add straw. Yummm.

Free Centennial Legacy Project Book for Libraries

Ruth McLeod, Zona Lorig and Joan Clark, State Librarian and Director of the Arizona State Library, Archives and Public Records

 Last year the Historical League had a small table at the AzLA Annual Conference at South Mountain Community College and gave away complimentary copies of Arizona Recollections and Reflections: An Arizona Centennial Historymakers Commemoration to librarians. There was a wonderful response to this leather-bound Arizona Historymakers Commemorative book. 

With increased donation for this Program to Donate the Historymakers book to Libraries, the Historical League is offering the complimentary book again.

Contact RuthMcLeod@earthlink.net for information.

Maricopa Co. Library Director Mallory Smith with League members Ruth McLeod and Susan Dale

Rock Springs Cafe helps our Troops

Nice to know that Rock Springs Cafe is using the Boots for Our Troops cut-outs to help raise funds for veterans of any conflict. You can enjoy the great food, donate to a good cause and learn about Arizona when you purchase the historic cookbook, Tastes & Treasures A Storytelling Cookbook of Historic Arizona.

Refreshing Summer Salads

Butternut squash with Red Quinoa salad

Tomato and Mozzarella salad

Ruth and Zona enjoy a lunch break

Summertime salads are a delicious break from working on League projects. Tastes & Treasures cookbook has many wonderful salad recipes.

Zona Lorig served two salads at the meeting:

Roasted butternut squash, Red quinoa, Wheatberry, Red pepper, Green onion, Baby argula, Toasted almonds, Cranberries and Goat cheese tossed with a honey sesame vinaigrette.

Tomato, Mozarella cheese, Mixed lettuce, Green onion, Pine nuts, Black olives drizzled with Balsamic Vinaigrette.

Zona and Ruth McLeod are working on the program for the Historical League's September meeting. It will feature the Historymakers Gala and Recognition Program. We look forward to past Historymaker chairs sharing stories about their specific events.

Wild Rice from Kay Holcombe

The cookbook contest begins with our first entry from Historical League member Kay Holcombe. She prepared this recipe ahead of time for her dinner party. It was a big hit with everyone wanting seconds!

Have you made an interesting dish to enter into the Historical League's contest? Send recipe and photo to the comment page on this blog.

Tastes & Treasures cookbook has another Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Kay's Wild Rice

Ingredients:
1 cup wild rice
1/4 pound butter or margarine
2 cans Campbell's French Onion soup (10 3/4 ounces)
1 Soup can of water
2 Small cans button mushrooms

Directions:
1. Cook wild rice in boiling water for 30 minutes.
2. Drain.
3. Sauté in butter.
4. Add soup, water, and mushrooms.
5. The mixture should look watery and sloppy.
6. Put into a 1 1/2 to 2 quart casserole.
7. Bake two hours at 350°.
(Mushrooms should rise to the surface)

Makes 6 to 8 servings