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Warm Up Your winter with these Southeastern Classics from Tastes & Treasures
December 15, 2008
 

 

The Historical League, Inc. of Arizona first published Tastes & Treasures: A storytelling cookbook of historic Arizona in 2007 and quickly sold through 10,000 copies. Lucky for anyone who loves a good story of the wild southwest and the unparalleled cuisine from that region, they have re-printed this Tabasco Award-winning cookbook.

Just to give you a taste of what this book offers, we’d like to share a couple of the recipes from the book that are authentically Arizona.

Navajo Fry Bread

Ingredients

- Shortening for deep-frying - 7 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon salt - ½ cup milk - ½ cup water

Directions

- Heat the shortening in a deep fryer to 380 to 400 degrees. Mix the flour, baking powder, and salt in a bowl. Add the milk and water and mix to form a firm dough. Pinch off a baseball-size piece of the dough and roll or shape by hand to the size of a dinner plate. Deep-fry until the bread is golden brown. Drain on paper towels. Repeat with the remaining dough. Serve hot with honey or confectioners’ sugar.

Chile Rellenos Casserole

Ingredients

- 4 (7-ounce) cans whole green chiles - 1 pound Monterey Jack cheese - 1 ¼ cups milk - 5 eggs - ¼ cup all-purpose flour - Salt and freshly ground pepper to taste - 4 cups (16 ounces) shredded mild Cheddar cheese

Directions

- Preheat the oven to 350 degrees. Slit the green chiles lengthwise on one side. Remove the seeds and drain. Slice the Monterey Jack cheese into ¼-inch-thick slices and place one slice of the cheese in each slit. Arrange the stuffed green chiles in a greased 9x13-inch baking dish. Whisk the milk, eggs, flour, salt and pepper in a bowl until blended and pour over the stuffed green chiles. Sprinkle with the Cheddar cheese.

- Bake for 45 to 60 minutes or until light brown and bubbly, checking after 30 minutes. Cut into squares and serve warm. You may garnish with sour cream, salsa, sliced avocado and sliced green onions.

Need more delicious reasons to check out this great southwestern cookbook? There are over 210 pages with recipes like Black Bean and Salsa Soup, Duck Cakes with Spicy Nopales Salsa, a great recipe for Tomatillo Sauce, an easy-to-follow recipe for Homemade Chicken Tamales, and a classic Arizona Date Cake recipe that calls for dates, cocoa, chocolate chips, and pecans.

Tastes and Treasures is also full of stories about the history of Arizona and the legendary people who have contributed to this state’s rich heritage.

Tastes and Treasures (ISBN 0-9768363-0-0: $24.95) was published by the Arizona Historical League, Inc. It was edited, designed, and manufactured by Favorite Recipes Press. Get your copy at www.historicalleague.com, or through The Cookbook Marketplace: www.cookbookmarketplace.com, the distribution division of Favorite Recipes Press.

Since 1961, Favorite Recipes Press has helped community groups, non-profits, and independent publishers create, design, edit, manufacture, distribute, and market award-winning cookbooks. Learn more at www.frpbooks.com.

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