Rhubarb Apple Pie at historic La Posada

Enjoying a family celebration at historic La Posada in Winslow, AZ, the Lorig family treated themselves to Rhubarb Apple Pie. Yummmmm.

Tastes & Treasures has several pie recipes. La Posada has a chapter in the cookbook featuring it's history and recipes.

Tour of Grady Gammage Auditorium

BEHIND-THE-SCENES AT GRADY GAMMAGE MEMORIAL AUDITORIUM
THURSDAY, OCTOBER 9, 2014
This historic venue on the Arizona State University campus opened in 1964 and is celebrating its 50th anniversary this year.  The 3000-seat auditorium was designed by Frank Lloyd Wright and named for Grady Gammage, President of ASU from 1933-1959.  In 1985 the building was placed on the National Register of Historic Places.

Historymaker books donated to 17 more schools

The following schools/school districts will be gifted with copies of Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration at the Washington Elementary School District business meeting October 29. Congratulations to the lucky 4th and 8th grade classrooms! Thanks to WESD Julie Hicks and League member Linda Corderman for making this happen.

Madison
WESD
Glendale Elementary
Glendale Union High School District
Paradise Valley
Deer Valley
Cave Creek
Casa Grande
Pendergast
Tolleson

Alhambra
Humbolt
Littleton
Pointe Schools
Westwind Preparatory Academy
Scottsdale Unified School District
Roosevelt Elementary District

Open House to feature historic Arcadia home

If you love historic homes, this one is a real pleasure. Tickets available at www.historicalleague.org/event-inside.aspx?productid=25

Breakfast Bake

Company's coming so you want to have everything ready. This breakfast is easy, yummy and you can make it the night before! Tastes & Treasures cookbook has several other breakfast ideas.

Breakfast Bake

Ingredients:
10 eggs
1/2 cup milk
16 oz refrigerated breakfast biscuits - unbaked (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
 cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (I think a 9×13 works better, but it might need to bake a little longer)

Directions:
1. Mix your eggs and milk in a large bowl. Cut each biscuit (scissors work well here) into fours and add it to the bowl.
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny.

Note: You make this the night before. Leave it in the mixing bowl in the fridge covered with saran wrap. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed.

Volunteers are the best

Diana Smith, WESD Jill Hicks, Zona Lorig, Linda Corderman, Mariamne Moore

The Historical League always has helping hands to make it run so efficiently. 1300 donated copies of Arizona Recollections and Reflections need stickers and letters to teachers placed inside the books. These books will be ready in plenty of time for the October 29 Washington Elementary School District with business leaders. The books will go to 4th grade classrooms in several School Districts around Phoenix.

Scottish Eggs

Scottish Eggs

Ingredients
1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Directions
Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it

looks beautiful over this.
Makes 4 servings.