Museum Day - Free Admission Sept 28

Sept 28 is the day to visit Museums free during Smithsonian Magazine Museum Day Live! go to smithsonianmag.com/museumday.org for your free ticket.

Visit Arizona Historical Society Museum at Papago Park 10 am - 4 pm. 1300 N. College Ave, Tempe, Az.        480-929-0292 for information.

Pozole at Four Peaks Brewery

Spicey and meaty, this native Mexican soup was delicious at Four Peaks Brewery.  The historic building once housed the creamery for Tempe. It is thriving now as a local gathering place and award winning restaurant. The owner gave us several recipes for Tastes and Treasures cookbook.

League member Ruth McLeod enjoying Pozole

League member Karen Swanson with her Pozole

Patio and entrance to Four Peaks Brewery

Apple Berry Baked Oatmeal Pie

Delicious for breakfast, snack or dessert,  oatmeal is healthy and inspiring. Try this new version with oatmeal in a pie. Hassayampa Inn in Prescott gave the Historical League a wonderful recipe for yogurt parfait with granola found in Tastes & Treasures cookbook.

Apple Berry Baked Oatmeal Pie
Ingredients:
 Canola oil cooking spray
2 cups frozen mixed berries
2 cups rolled oats
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 organic apple, peeled, cored and grated (about 1 cup)
1 cup 2% reduced-fat milk
1/2 cup nonfat vanilla yogurt
1/3 cup maple syrup
2 teaspoons vanilla extract
1 egg plus 1 egg yolk


Directions:
Preheat oven to 375°F. Oil a (9-inch) pie pan with cooking spray; set aside. In a large bowl, stir together berries, oats, pecans, baking powder, salt and apple. In a medium bowl, whisk together milk, yogurt, syrup, vanilla, egg and yolk; stir into oat mixture. Transfer to prepared pan and bake until firm and golden brown on top, about 50 minutes. Cut into slices and serve.

Sandra Day O'Connor H.S. history teachers receive Centennial book

 Susan Hubbs, Zona Lorig, Suzanne Wooton

History teachers Susan Hubbs and Suzanne Wooton from Sandra Day O'Connor High School were very happy to receive complimentary copies of Arizona Recollections and Reflections: An Arizona Centennial Historymakers Commemoration for their classes. They attended ACHE convention and spoke enthusiastically with Historical League member Zona Lorig about the many ways students can use the book.  Thanks to our generous sponsors for allowing us to proceed with this program and get the human side of Arizona Historymakers into the classroom. Students learn through biographies, family photos and oral histories. Historical League members Ruth McLeod and Carolyn Mendoza worked with Zona to explain to teachers the research, artifacts, oral histories,photos, formal portraits, etc. that comprise the Historymakers Program.

The Historical League plans on having all the Historymakers complete oral histories and long biographies on www.HistoricalLeague.org/historymakers.htm.

Homemade Reese Bars

Peanuts and Chocolate - yummm.  We love Chocolate Peanut Treats found in Tastes & Treasures cookbook so we tried an adaption.

Homemade Reese Bars

1 cup sweet butter

2 cups creamy peanut butter
1 ¼ cup graham cracker crumbs
1 lb. powdered sugar
6 oz. pkg chocolate morsels


In saucepan melt butter and peanut butter together. Once melted, add graham cracker crumbs and sugar and mix until well blended. Press into a 9x13 baking dish.

Melt chocolate morsels and spread over mixture in pan. Refrigerate for 20 minutes until chocolate has hardened cut.

Thanks to mylitter.com 

Southwest Quinoa Salad from Judy Blackwell

Historical League meetings come with delicious salads for lunch. Thanks to Judy Blackwell for this delightful dish at Septembers meeting. More great salad recipes in Tastes & Treasures cookbook.

Southwestern Quinoa Salad

Ingredients:
2 c. quinoa (use half red, if desired, for color), cooked (measure before cooking)
2 ears fresh corn, cooked or grilled, kernels removed
2 cans black beans, drained and rinsed
1 bunch scallions, thinly sliced, with most of green included
1 red bell pepper, cubed
Jalapeno pepper, finely diced, to taste
1 container cherry tomatoes, halved
6 oz. queso fresco or goat cheese, crumbled
Cumin to taste
1/2 c. olive oil
1/4 cup lime juice
Salt and pepper

Directions:
Mix cooked quinoa, corn, beans, scallions, bell pepper, cherry tomatoes, cumin, and jalapeno to taste.  Mix olive oil and lime juice and toss with salad.  Gently fold in queso fresco or goat cheese.  If salad seems dry, add more olive oil and/or lime juice or red wine vinegar if you don't have more limes. Add salt and pepper to taste.  Serve cold or at room temperature.  Serves 10-12.  Better the next day!

4th graders to learn with AZ Recollections and Reflections

Meeting many history teachers at a recent ACHE history convention, Zona Lorig, Carolyn Mendoza and Ruth McLeod were happy to hand out the donated copies of Arizona Recollections and Reflections: An Arizona Centennial Historymakers Commemoration.

The elementary through university level teachers were excited to receive the book and share with their students the human side of Arizona Historymakers through photos and biographies.

Elementary teacher Rondi Du Brock of Pomeroy school in Mesa talks about how her students will use the book with Carolyn Mendoza and Zona Lorig.