Silent Auction Dinner from David Wright House event

Historymaker Marshall Trimble entertains with stories of AZ

With guests of honor, Historymaker Marshall Trimble and Museum director Tawn Downs, the 18 people who bid on the Silent Auction dinner at the David Wright House event enjoyed their private "Evening Under the Stars."
So many volunteers came together to make this dinner happen. Mary and Bill Parker graciously hosted the evening at their home. Dancing Chef Mark Vanek prepared the delicious meal. Servers Susan Hoffland, Mary McMahon and Julie Moore were charming and witty. Linda Corderman, Cathy Shumard, Kay Holcombe, Ruth McLeod, Zona Lorig and Margaret Baker were instrumental in the organization of the dinner.

Ruth McLeod, Cathy Shumard, Zona Lorig, Mary Parker plan details of the evening.

Susan Hoffland, Mary McMahon, Julie Moore

Zona Lorig, Historymaker Marshall Trimble, Mary Parker

Dancing Chef Mark Vanek and assistant

Silent Auction Dinner from David Wright House event

With guests of honor, Historymaker Marshall Trimble and Museum director Tawn Downs, the 18 people who bid on the Silent Auction dinner at the David Wright House event enjoyed their private "Evening Under the Stars."
So many volunteers came together to make this dinner happen. Mary and Bill Parker graciously hosted the evening at their home. Dancing Chef Mark Vanek prepared the delicious meal. Servers Susan Hoffland, Mary McMahon and Julie Moore were charming and witty. Linda Corderman, Cathy Shumard, Kay Holcombe, Ruth McLeod, Zona Lorig and Margaret Baker were instrumental in the organization of the dinner.

Ruth McLeod, Cathy Shumard, Zona Lorig, Mary Parker plan details of the evening.

Historymaker Marshall Trimble entertains with stories of AZ

Susan Hoffland, Mary McMahon, Julie Moore

Zona Lorig, Historymaker Marshall Trimble, Mary Parker

Dancing Chef Mark Vanek and assistant

Appetizing Vegetable Tray

Creativity is alive and well in this Veggie Tray. It would be a clever appetizer for Halloween, Thanksgiving, Graduation or any event. What veggies would you add to this tasty-looking dish?
Several other delicious appetizers can be found in Tastes & Treasures cookbook.

Mini Pumpkin Pies

Perfect for your Halloween event or Thanksgiving table - adorable mini pumpkin pies that are delicious.

Ingredients:
12 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
3/4 cup canned pure pumpkin
3/4 cup light/low-fat ricotta cheese
3 packets no-calorie sweetener
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
Dash salt
Optional toppings: light whipped topping, additional cinnamon

Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

Place a wonton wrapper into each cup of the muffin pan. Press it into the bottom and up along the sides.

Lightly spray wrappers with nonstick spray. Bake until lightly browned, about 8 minutes.

Meanwhile, thoroughly mix remaining ingredients in a medium bowl.

Spoon pumpkin mixture into wonton cups, about 2 tbsp. each.
1/12th of recipe (1 mini pie): 41 calories, 0.5g total fat (0.5g sat fat), 67mg sodium, 6g carbs, 1g fiber, 1.5g sugars, 2g protein
MAKES 12 SERVINGS
Thanks to Hungry Girl for the recipe and stats.

Halloween Decor at AZ Heritage Center at Papago Park

Such a wonderful staff at AZ Heritage Center at Papago Park. Not only are they very helpful, easy to work with, and knowledgeable, they also found some great pumpkins for Halloween decorations. AND there are so many more displays upstairs!

Tasting Party Temptations

 Ahi Tuna

Here's a sneak peek at some of the new recipes to be published in Tastes & Treasures Volume II. We tried them at the recent Tasting Party at Anne Lupica's home and they were wonderful. Note our evaluation sheets are ready to be filled out.

Grilled Pineapple Salsa

Korean Spicy Wings

Watermelon Salad

Signature Short Ribs

Tasting Party for Tastes & Treasures cookbook Vol II

Delicious foods from historic venues were tasted at President Anne Lupica's lovely home as part of our thorough research for Tastes & Treasures Volume II, A Storytelling Cookbook of Historic Arizona. With 13 historic venues sending in their recipes, it was time to test them for
1. Taste
2. Eye Appeal
3. Make-ability

Based on a score of 1-10, they all scored really well.

With beautiful table settings, enticing food, friends and fun, we enjoyed our first "Tasting Party" and look forward to the next one. They are a very productive and engaging way to be involved in a cookbook that tells the story of Arizona, its historic venues and cuisine.

Tasting Party organizer Leslie Christiansen with Cathy Shumard, Lynette Anderson,
Bonnie Newhoff and Jolene Beard, discuss the flavors and recipes.

Sharron McKinney, Renee Donnelly, host Anne Lupica, Carolyn Mendoza, Mary Parker, Margaret Baker enjoy the tastings.

Skillet Corn bread from The Stockyards

Braised beef short ribs with goat cheese polenta from Lon's at Hermosa Inn

New member Jolene Beard with Leslie Christiansen