Special Event for all Airline and Aviation Enthusiasts

WHAT:  Wings Over Arizona, A Special exhibit for All Airlines serving Sky Harbor

Past  -  Present & Future of the Airport Serving Arizona

COST:  $25 to be Paid in advance  -   Light appetizers served  -  NO HOST BAR OPEN

WHEN:  March 25, 2016          4:00pm-8:00pm        
Guest Speaker- Ed Beauvais - 6:00pm

WHERE:  Arizona Heritage Center
  1300 N. College Ave., Tempe, Arizona

WELCOME:  Mr. Chad Makovsky, Assistant Director - Sky Harbor Airport

FEATURED SPEAKER:  Mr. Edward Beauvais        Founder of America West Airlines

ON DISPLAY:       
Model of Fairchild F-27 with 7’ wing span made by Jack O’Dell
Total collection of Hughes Airwest and predecessor carriers by Austin Bates
American Airlines Flagship Arizona flag presented to Arizona Gov. Osborn
Airline memorabilia from carriers that served Sky Harbor (1935-present)
 TWA collected models and historical photos
 Airline uniforms from the Sky Harbor Airport collection.
                                PLUS MUCH, MUCH MORE !!! 

AUTHORS CORNER:  Authors will be selling & signing books at the Event

ORGANIZATION SUPPORT: All Airline retirees,  Sky Harbor Airport Auxiliary,
Arizona Heritage Center,  SUPPORTERS OF “WINGS OVER ARIZONA”
 
RESERVATIONS FOR THIS EVENT:      Jeannine Moyle - wingsoveraz@aol.com
Mail check - made out to:  Jeannine Moyle – WOA
8651 E. Camino del Monte, Scottsdale, AZ  85255
AN EMAIL CONFIRMATION WILL BE SENT TO YOU, THAT YOU WILL PRINT & BRING TO THE EVENT FOR ENTRY.
Please include your e-mail address with your check
All Checks must be in to Jeannine by March 21st.

April guest speaker - Jack August

At the League’s April 4 monthly membership meeting, Dr. Jack August will talk about three generations of the Nortons of Arizona, who were at the center of our state’s development and were very involved in the history of the life-giving waters of the Colorado River and how these waters would be divided. Dr. August is an academic and public historian of the American West. Raised in Arizona, August says, “You always had a sense of optimism growing up in Phoenix.”
The Norton Trilogy: A History of Water and Agribusiness in the American Southwest, by historian Jack August, Jr., Ph.D
12:15-1:00 pm
RSVP

AZ Heritage Center at Papago Park, 1300 N. College Ave., Tempe, AZ 85281
www.HistoricalLeague.org

Free parking at the museum

Easter Ham with Strawberry-Chipotle sauce

Want to impress your guests for Easter dinner? Try this mouth-watering Southwestern style sauce atop a smoky ham. Thanks to Cathy Shumard for sharing this delicious recipe.

Smoky Ham with Strawberry-Chipotle Sauce
Ingredients:
6 to 8 pound fully-cooked bone-in ham
1/3 cup agave nectar, preferably dark, or honey
2 teaspoons smoked paprika

Strawberry-Chipotle Sauce

Ingredients:
2 pounds strawberries, hulled and halved lengthwise (about 6 cups)
2/3 cup sugar
2 canned chipotle chile in adobo sauce, or more to taste
2 teaspoons adobo sauce, (from chilies), or more to taste
1 tablespoon fresh lemon juice
2 teaspoons fresh sage, or 1 teaspoon dried, minced
Directions for ham:
Preheat oven to 325 degrees F. Position the rack in the lower third of the oven. 

Line the bottom of a shallow roasting pan bottom with aluminum foil. 

Score a diamond pattern into the ham, about 1/3 inch deep. Place the ham, flat side down, in the pan. Bake until the internal temperature reaches 140 degrees F., on a meat thermometer, 15 to 18 minutes per pound. Remove from oven and increase the heat to 400 degrees F. In a small bowl, mix the agave and smoked paprika. Brush over the ham (not on the flat side), return to the oven, and bake until glazed, about 10 minutes. Remove from oven, transfer to a cutting board, and let rest 10 minutes. 


Directions for Strawberry-Chipotle Sauce:
In a large nonreactive saucepan, mix strawberries and sugar. Cook over medium heat, stirring occasionally, until strawberries give off their juices, about 3 minutes. Using a potato masher or a large slotted spoon, crush strawberries in the saucepan to make a chunky sauce. Stir in chipotle, adobo sauce, and lemon juice. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in sage. Transfer to a medium bowl placed in a larger bowl of iced water. Let sauce stand, stirring occasionally, until chilled. In a blender, pulse the sauce until coarsely pureed. Cover and refrigerate until ready to serve. (The sauce can be made up to 2 days ahead.) 

Slice ham and serve with sauce. 

15 - 20 servings (4-ounce servings)

Calories: 260 calories
Protein: 39 grams
Fat: 5 grams
Sodium: 1370 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 1 grams
Carbohydrates: 15 grams
Fiber: 1 grams
Thanks to http://www.porkbeinspired.com/2015/03/easter-ham/