Roasted Garlic Mushrooms

Mushrooms are delicious no matter how they are prepared but his recipe is very tasty. We also like the Roasted Portabella Mushrooms in Tastes & Treasures cookbook, page 108 from historic Arizona Inn in Tucson.

Roasted Garlic Mushrooms
Ingredients:

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

Directions:

Preheat the oven to 400F. 

Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Historymaker Governor Raul Castro

Al and I had the privilege of meeting Governor Raul Castro this past weekend. He is doing very well at 97 years young and gave a Eulogy for a dear friend. What an amazing mind the Governor has. He spoke in great detail with no notes.

The Historical League is honoring him as a 2014 Historymaker at the Historymakers Gala XI on February 8, 2014 at Westin Kierland Resort. For Ticket information Jeannine Moyle junkmoyle@aol.com.  More about our Historymakers at www.HistoricalLeague.org.

Angel Hair Pasta

 
This delicious recipe was shared by Pam Fischer. She got it from Michelle Dudash - Healthy Dish  printed in the AZ republic.

Angel Hair Pasta with Wild Salmon, Corn and Basil 

Ingredients:

4 oz whole grain angel hair pasta- about a quarter width in your hand (this is a LOT for 2- I would half it)
1 Tbsp extra virgin olive oil
1/2 cup diced onion
1 clove garlic
1 cup cooked corn kernels (about one cob) seasoned (or use frozen sweet corn)
2 cooked artichoke hearts (bottled or fresh) chopped bite size
10 basil leaves, cut in thin strips (I will triple this next time)
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp Italian seasoning
6 oz seasoned and cooked wild salmon, flaked into bite size pieces- I broil mine with a tsp of pesto spread across it for 12 min
1 cup reserved pasta water

Directions:
Cook corn in pot for 5 min and set aside.  In that water cook pasta and reserve a cup of pasta water before draining pasta.
Empty pot and add oil to same pot and heat over med high heat.  Then add onion and garlic. Cook gently until translucent- 4 min.
Add corn to reheat.  Add cooked pasta, artichokes, basil, lemon juice, salt, Italian seasoning and pepper to taste. Combine and gently stir in salmon.  Moisten with a splash of the pasta cooking liquid if needed.  Drizzle with additional olive oil as desired.
                                                                         Makes 2 servings (Pam's comment, "HAH - we ate off this for DAYS!!")

Cookie Bowls

Haven't tried this myself but isn't this a great idea? Put the cookie dough on the outside and make cookie bowls. Once they are baked... you can put Ice Cream inside of the bowl.

It should work with brownie recipes too. 

Tastes & Treasures cookbook has several recipes that would work with this. Can't wait to try it myself.

Holiday Meeting at Joan Galloway's home

The December Historical League meeting has traditionally been a festive one, held at the home of a member. This year Joan hosted the event again and we are so grateful for her generosity. The home is decorated beautifully and should be in "Better Homes and Gardens" magazine. The salads and desserts brought by League members were delicious. It was a fabulous way to celebrate the Holidays.

Carolyn Mendoza and Ruth McLeod sold many cookbooks, aprons and Historymaker books

The hospitality crew relaxes after the event.

Lindy Isacksen presents upcoming historical tours.

Basil and Bulgar Salad

Tastes & Treasures has a recipe for Eddie Basha's family Tabouli Salad but it's fun to experiment on the original recipe.

Thanks to Ashley Bittle-Cunningham for this delicious vegan dish.

Basil and Bulgar Salad (or Pesto Tabouli)

Ingredients:
1 cup fine bulgur (cracked wheat)
1 1/2 cups fat-free vegetable broth or water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
salt, to taste
1 large or 2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 tbsp. olive oil (optional)

Directions:
Bring the vegetable broth to a boil and add the bulgur. Remove from the heat and cover. Let it stand about 20 minutes until wheat is tender and water is absorbed.
Place the walnuts into the food processor and puree. And the basil, garlic, and half of the lemon juice, and process until a coarse paste is formed. Add salt to taste.
Combine the bulgur with the pesto, tomatoes, and cucumber, and toss well. Season to taste with the remaining lemon juice and olive oil (if desired). Serve at room temperature or chilled, garnished with additional basil.
This can very easily be made into a main dish salad by adding chickpeas or white beans to the bulgar. Serve with a green salad for a terrific light meal.

Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Makes 4 servings. Each serving (including olive oil) contains 196 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Without olive oil, each serving contains 166 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Thanks to fatfreevegan.com

Sweet potato Butternut Squash Casserole

Sweet Potato and Butternut Squash - so many good recipes using them. Lon's at Hermosa Inn makes a Sweet Potato Corn Chowder, and Hassayampa Inn in Prescott makes a Summer Squash Saute (you can use butternut squash too). Both recipes are in Tastes & Treasures cookbook along with the history of these wonderful establishments.

Sweet Potato Butternut Squash Casserole

Ingredients:
 8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. salt
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows

Directions

:
Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside. 

Fill a large microwave-safe dish with 1/2 inch of water. Add squash and cover. Microwave for about 8 minutes -- squash should be tender enough to mash, but not overcooked. Drain well. 

Mash squash thoroughly with a potato masher, food processor, or fork, but do not puree. (Squash should be pulpy.) Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. (Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.) Mix thoroughly, but do not over-stir. 

Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes. 

Top with mini marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
MAKES 8 SERVINGS
Prefer to use sugar in place of Splenda? No problem; just use an equal amount. Then each serving will have 182 calories, 43g carbs, 23g sugars, and a PointsPlus® value of 5*
Thanks to hungry girl for recipe.