Carolyn Mendoza and Anne Lupica brought us a fabulous Family Holiday Party

Anne Lupica with photographer Elena Thornton

Thanks to the hard work and dedication of Carolyn Mendoza with wonderful assistance from Anne Lupica, the Family Holiday Party at The Wizard of Oz performance was a big success. We don't know all the background, but the final results were outstanding. Phoenix Theatre never looked so good.
Thanks to Carolyn and Anne for a job well done.

Carolyn Mendoza with daughter in law Ann-Sofie
and grandchildren wearing traditional Danish outfits

Family Holiday Party featuring The Wizard of Oz - Big Success

Hospitality committee Katie Tovar, Mary
McMahon, Julie Moore with witch

A small portion of the delicious food buffett

With almost every seat taken at Phoenix Theatre for the December 6 presentation of The Wizard of Oz, the Historical League was happy to see the event a success. There were incredible raffle baskets filled with awesome gifts. And we'll let the pictures show how fabulous the food was.

Thanks to the hard work of chair Carolyn Mendoza and her helpers, especially Anne Lupica, we were pleased to see so many happy faces. The children and adults were fascinated with the story and the cast, the dancing, the singing, costumes and sets.

Congratulations on a wonderfully successful Family Holiday Party.

Soleri bell "fins" incorporated into centerpieces

Creative centerpiece -Historical League logo on candle

Over length of Bells are 22"

Pam DenDraak shows unique bell and gift box

Historymaker Marshall Trimble receives gift of Soleri bell

Beautiful Soleri “Old Ned” fins designed specifically for the Historical League helped to create distinctive centerpieces for the League’s most recent event “History in the Making – The Unveiling of the 2014 Historymakers Exhibit. These authentic and unique Soleri bells with the fins are available for purchase from the League $99.95. www.HistoricalLeague.org or contact alroot@ix.netcom.com

Raffle Prizes for Wizard of Oz Event Dec 5

Spaghetti Squash the easy way.

Love this vegetable but don't want to turn on the oven? Try this unique approach.
Lots of delicious recipes in Tastes & Treasures cookbook too.

Spaghetti Squash in the slow-cooker

Ingredients:
1 spaghetti squash

Directions:
Place whole squash in a slow cooker (at least 4-qt. capacity). Add 1/2 cup water.
Cover and cook on high for 2 1/2 hours, or until squash is soft.
Slice squash in half lengthwise; scoop out and discard seeds.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible.

FYI: A 4-lb. squash yields about 5 cups cooked squash... sometimes more! The number of servings this recipe makes will vary based on your individual squash's size and yield.

Thanks to HungryGirl for the helpful idea.

Chili for Fall and Football

Chili is the perfect dish for a crowd. This recipe is super easy and quick. Make it ahead and leave to simmer in the crockpot until the company arrives.

Ingredients:
1 lb ground turkey
1 lb ground beef
1 package chili mix
1 large jar Great Northern White Beans (drained)
2 large cans diced tomatoes
1 can diced black olives (drained)
Topping Ingredients:
Sour Cream
Chives
Shredded Cheddar Cheese
Chopped Avocado

Brown meat in skillet. Drain grease. Add all ingredients to crock pot and simmer for 4 hours.

Pumpkin Dump Cake for Fall

Fall is here and what a great time to enjoy pumpkin in all it's wonderful ways. Lots of other pumpkin recipes in Tastes & Treasures cookbook too.
Pumpkin Dump Cake


Ingredients:

1 15 oz can Pumpkin Puree

1 10 oz can Evaporated Milk

1 cup light brown sugar

3 eggs (slightly beaten)

3 tsp pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers or pecans or walnuts

1/2 cup toffee bits (optional)

Directions:

Preheat oven to 350

Spray a 9×13 baking pan lightly with cooking/baking spray

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

Note: Cover with aluminum foil near end if nuts start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely.
Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening.
Garnish with whipped cream, if desired.