Roswell Bookbinding works on handwritten Bible

Roswell Bookbinding did the bookbinding on Arizona Recollections and Reflections and now they are working on the St. John's Bible, Heritage Edition, which was commissioned by the Benedictine St. John's University in Minnesota. It is the first handwritten Bible of its scale since medieval times.

The Historical League was privileged to have Roswell Bookbinding as a sponsor for Arizona Recollections and Reflections, An Arizona Centennial Historymakers Commemoration. They created a beautiful leather cover with copper embossing.

Kudos to Mike Roswell and Roswell Bookbinding for their latest endeavor.

Katie Tovar's Perfect Pasta Salad with Artichoke

Another fabulous salad served at the March Historical League meeting. Thanks to Katie for creating this delicious salad. Even better, you can make it a day ahead.

Quick Artichoke Pasta Salad

Ingredients:
4 oz. (about 1 cup) medium sized pasta
1 jar marinated artichoke hearts
1/4 pound small mushrooms
1 cup cherry tomatoes, halved
1 cup medium-size pitted ripe olives
1 tablespoon chopped parsley
fresh basil
salt and pepper

Directions:
Cook macaroni according to package directions;
drain well, rinse with cold water, and drain again.
Turn into a large bowl.
     Add artichokes and their liquid, mushrooms,
cherry tomatoes, olives parsley, and basil; toss
gently.  Cover and refrigerate for at least 4 hours
or until the next day.  Before serving, season with
salt and pepper to taste.

Zona Lorig's Family Lemon Cups

Lunch by the pool was a perfect venue for good friends to enjoy the weather and conversation. Thanks to Zona Lorig for serving these Lemon Cups.

Joan Robinson and Zona enjoying Lemon Cups

Zona writes, “There’s a surprise lemon sauce under the golden cake topping. The original recipe came from the 1953 edition of the Better Homes and Gardens New Cook Book. My grandmother, Edith Davis, loved this recipe and so did the Houston Davis family.”

Lemon Cups

Ingredients:
1 cup sugar
1/4 cup sifted flour
Dash salt
2 tablespoons melted butter

2 teaspoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 beaten egg yolks

3 stiff-beaten egg whites

Directions:
Combine sugar, flour, salt and butter.

Add lemon peel and juice.

Slowly stir milk into beaten egg yolks.
Add to the first mixture.

Fold in egg whites and pour into ungreased custard cups, filling 2/3 full or pour into 2 quart glass casserole dish.

Set custard cups or casserole in a shallow pan, filling pan to 1 inch with water. Bake in slow oven (325 degrees) for 45 minutes or til the sponge cake (atop the sauce) is done.
Serve warm or chilled. Top with fruit.

Jeannine Moyle's Juicy Fruit Salad

Historymaker Gala chair, Jeannine Moyle, contributed a delicious Fruit Salad to the March Historical League meeting. Sometimes simple is the BEST. Her comment, "There was no "recipe"  just a mix of pineapple, grapes, strawberry, blueberry, honeydew and cantaloupe topped with kiwi.  No dressing......healthy but not fancy!"

A Tribute to Donna J. Roe

Well-respected, admired, and filled with stories, the Historical League lost a valued member and a wonderful historian on March 14 when Donna Jensen Roe passed away at age 83 from respiratory complications. She joined the Historical League when she retired from Camelback Inn after encouragement from Renee Donnelly.  A very active member,  she helped with the Children's Holiday Party, Wallace and Ladmo event, Two Girls from Globe dinner, and the Historymakers Gala and Recognition Program. She co-authored Tastes & Treasures cookbook with Gaye Ingram.  Her spirit and sense of fun, along with her anecdotes about travel and entertainment live on in the memories of Historical League members. We miss Donna! She is survived by her daughter, Pam Roe Ehlers, son-in-law Howard Ehlers, and son Christopher Hixson.
Condolences and remembrances can be shared at
www.memorialwebsites.legacy.com/djroe/homepage.aspx

Karen Swanson's Pear Salad

The Historical League March meeting began with a delicious luncheon. Thanks to so many League members who prepared mouth-watering salads. I especially enjoyed this Pear Salad from Karen Swanson's creative genius. "I made up the recipe since I had some PearApples at Costco.  Pears and Blue Cheese are a great combination."


1  Bag of Mixed Salad Greens
½ Cup Red Onion, sliced in rings
1 – 2 PearApples, cored and sliced to desired size
½ Cup Blue Cheese crumbles
½ Cup Chopped Almonds
Good Seasons – Italian Dressing

Wash and spin greens and add red onion.  When ready to serve, add the PearApples, blue cheese and almonds.  Toss with Italian Dressing.

Mary Parker's Taco Shells

Mary Parker is very resourceful. She served this lovely Taco Shell salad at the Historymaker Gala Wrap-Up meeting and impressed all of us. I like the fact that they are not deep fried but taste and look wonderful. It was nice to use the Navajo Taco recipe for the filling from Cameron Trading Post found in Tastes & Treasures cookbook.

Homemade Taco Shells
 Ingredients:

• flour tortillas (6-10 inches in diameter; 8" recommended for meal-size taco bowls, 10" recommended for salad, 6" recommended for appetizers)

Directions:
Preheat oven to 375 degrees. If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20-30 seconds, just until soft. Mold tortillas into bowl shapes using one of these methods:
1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.
2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned
3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned