TASTES & TREASURES II: A STORYTELLING COOKBOOK OF HISTORIC ARIZONA
Listen to the Big Blend Radio discussion about the recipes and stories in the Historical League’s book, “Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona,” with editors and writers Ruth McLeod, Cathy Shumard and Lisa Schnebly Heidinger, and Mike Lutes of historic Lutes Casino in Yuma, Arizona. As discussed in the radio segment, enjoy the fours select recipes featured from the book below.
Published by the Historical League, “Tastes & Treasures II” showcases 24 historic Arizona venues from all over the state along with their unique histories and special recipes. Some of the restaurants included are Lon’s at Hermosa Inn, Stockyards, Rock Springs Cafe, Roka in Bisbee, Kai at Sheraton Grand Wild Horse Pass, and Gertrude’s at Desert Botanical Gardens. History-makers biographies, photos, recipes, and food memories tell about Arizona through the voices of those who helped the state grow. Cherished Legacy Recipes is filled with Tribute pages that honor individuals with heart-warming stories and time-honored recipes.
The Historical League’s mission is to raise funds for and promote the Arizona Heritage Center at Papago Park in Tempe, to promote Arizona history, and to provide a lasting tribute. Historical League is a 501(c)(3). “Tastes & Treasures II” is available on Amazon and at www.HistoricalLeague.org.
Potato Tacos from Lutes Casino in Yuma
2 cups Yukon Gold potatoes, peeled and quartered (2-3 large)
1 tablespoon kosher salt, for the water
3⁄4 teaspoon Season All
18 (5-inch) corn tortillas
3-4 cups green cabbage, finely shredded
8 ounces Cotija cheese, grated or shredded
3 large tomatoes, seeded and diced Wooden toothpicks, natural color 1⁄2 cup canola oil, for frying
Place potatoes and salt in a medium saucepan and cover with water, then bring to a boil over high heat. Reduce heat to a simmer and cook for 20 minutes, or until potatoes are fork tender. Drain potatoes into a colander, then return potatoes back to the pan. Mash the potatoes, add the Season All and mash again. The potatoes may taste salty, but will lose some of their flavor when fried.
Wrap half of the tortillas in a paper towel and warm in the microwave for a few seconds until heated and pliable. Lay 3 tortillas out on a flat surface. Place about 1 tablespoon of mashed potato 1-inch away from the bottom half of the edge. Spread the potato out from the left to
the right side. Roll the tacos closed like a taquito; do not fold the ends closed. Secure the tacos closed with 1-2 toothpicks. Place tacos on a tray lined with several layers of paper towels. Repeat the process until all tacos have been rolled.
Preheat the oven to 250°. Into a medium sauté pan, pour enough canola oil to reach 1⁄4-inch; heat over medium-high. When the oil is hot and shimmering, fry the tacos in batches of three until they are crisp and light golden brown. Add more oil as necessary while frying. When done, transfer tacos to the tray, cover with aluminum foil and keep warm in the oven.
To serve, place 3 crisp tacos on a plate. (Or Lutes Casino style, in a festive basket!) Sprinkle on 3 tablespoons Cotija cheese and layer with shredded cabbage. Sprinkle with diced tomatoes and more Cotija cheese. Enjoy!
Rita McNamara Nagy & Ray Nagy’s Pepper Steak
1 pound flank steak
1⁄4 cup soy sauce, divided use
1 teaspoon sugar
2 tablespoons canola oil
4 green bell peppers, cut into 2-3 inch strips
1 clove garlic, minced
4 tomatoes, cut in eighths, or 1 pound of cherry tomatoes, halved
Remove the steak from its package and place on a small cutting board. Chill steak in the freezer 1 hour before starting, which will make it easier to slice. Combine 2 tablespoons soy sauce and the sugar in a bowl, stirring until sugar dissolves. After chilling, use a very sharp knife to slice the flank steak against the grain into thin, 2-inch strips. Combine the strips with the marinade, using a fork to stir, until each piece has been coated. Let stand about 30 minutes.
Place the oil in a large skillet and heat over medium-high heat. Add green peppers and sauté about 3 minutes, stirring frequently. Add garlic and sauté for an additional minute. Add the beef and sauté, stirring occasionally, about 5 minutes, until the strips are browned and thoroughly cooked. Reduce the heat to low and add the remaining
2 tablespoons of soy sauce and the tomatoes, cooking only about 2 minutes longer. If overcooked, the tomatoes will lose their shape.
Mildred Drover Oake’s Morning Glory Muffins
4 cups all-purpose flour
1 1⁄2 cups sugar (agave syrup may be used)
4 teaspoons baking soda
4 teaspoons ground cinnamon
1 teaspoon salt
4 cups grated carrots
2 cups apples, peeled, cored and shredded
2 cups raisins
1 cup shredded coconut 1⁄2 cup nuts, chopped
1 cup canola oil (if using agave syrup, reduce oil to 3⁄4 cup)
1 cup applesauce
4 teaspoons vanilla
Preheat the oven to 350° and generously grease 1-2 muffin tins. In large bowl combine the flour, sugar, baking soda, cinnamon and salt, mixing together well. Stir in the carrots, apples, raisins, coconut and nuts. In a separate bowl whisk the eggs, oil, applesauce and vanilla. Combine the egg mixture with dry ingredients. Spoon the batter into the prepared muffin tins, filling them up to the top. Bake for 20-22 minutes. Remove from the oven and allow muffins to rest for 5 minutes. Then remove from the tin and transfer to a wire rack to finish cooling. Repeat until all muffins are baked. This recipe makes about 40 muffins, and they freeze beautifully.
Sedona Schnebly’s Apple Pie Dessert
2 cups tart apples, cored and diced 1 cup sugar
1⁄2 cup chopped nuts
1⁄2 cup brown sugar
1⁄2 cup all-purpose flour
1 teaspoon baking powder 1 egg, beaten
1 tablespoon butter
Preheat oven to 350°. Place the apples in a medium bowl. Add the remaining ingredients and mix well. Put in a buttered pie pan and place on a baking sheet. Bake for 35 minutes.
Serve with whipped cream or homemade vanilla ice cream.