Mini Pizzas

Mini pizzas are wonderful for quick snacks, small meals and parties.

Tastes & Treasures cookbook has many appetizer recipes including a yummy mushroom appetizer found on page 27.

Mini Pizzas
Ingredients:
1 refrigerated pizza dough
1 cup marinara sauce
1 cup mozzarella cheese
1 small bunch fresh basil
1 medium tomato

Directions:
Preheat oven to 400° F. And line a large baking sheet with parchment paper or foil so they won't stick.
Place pizza dough on a well-floured surface and stretch gently into about a 12″ x 8″ rectangle.
With a round cutter or a cup of some sort, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, basil and tomatoes .
Bake for 8-10 minutes, or until cheese is melted.
More topping suggestions: red sauce, broccoli, roasted red peppers, basil pesto.

Brownie Cookie Dough Delight

Fast and Fantastic - for that chocolate lover in you.

Tastes & Treasures cookbook has a recipe for  Espresso Brownies page 163. (Or try a box mix for a short cut). When you have more time, also try Chocolate Peanut Treats on page 162.

Brownie Cookie Dough Delight
Preheat oven to 350;
Smoosh refrigerated cookie dough into the bottom of each well.
Place Reese cup upside down on top of cookie dough (or an Oreo).
Top with prepared box brownie mix, filling 3/4 full.
Bake for 18 minutes and enjoy warm or cool.
YUMMMMM.

Wild Rice Salad

Warm, chilled or room temperature, this Wild Rice Salad is delicious.  It's a great dish to serve company. Thanks to Mariann for preparing dinner for us.

Tastes & Treasures cookbook features a recipe for Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Wild Rice Salad

Ingredients:

1/2 cup brown rice

1/2 cup wild rice

2 1/3 cups water (see package instructions)

1/2 teaspoon salt

1/2 cup dried cranberries

1/2 cup chopped pecans 

1/4 cup sliced green onions

2 Tbsp olive oil

2 Tbsp balsamic vinegar

Salt and freshly ground pepper

Directions:

Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix olive oil, balsamic vinegar and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Yield: Serves 4 to 6.

New ASU Intern at AHS Museum

Zona Lorig, Stephen Peterson, Linda Cathey and Linda Whitaker

Getting a donation of the entire personal collection of Sam Applewhite Sr. and Jr. is a nice addition for the AHS Museum. Getting it organized with front matter and finding aides is a big job.

We are grateful for the skills of new intern, ASU graduate student Stephen Petersen, who is very busy setting up this project with its high research value.

Sales of the Historical League Tastes & Treasures cookbooks help fund this intern program. Historical League members chat with Stephen and Interim Museum Director Linda Whitaker in the photo.

Walk down memory lane . . .

The Historical League has always created wonderful events. Who can recognize these charming couples? And where are they going?

Garlic and Lemon Chicken with Red Potatoes

Tastes & Treasures cookbook has lots of chicken recipes with Braised Chicken over Fettucini on page 168 a family favorite. Here's a new one that is delicious.

GARLIC & LEMON CHICKEN with GREEN BEANS & RED POTATOES
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Thanks to SkinnyTown USA

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.