Tastes & Treasures ~ A Storytelling Cookbook of
Historic Arizona
produced by Historic League, Inc., a
non-profit fundraising arm of the
Arizona Historical Society Museum

Tastes & Treasures is an intriguing journey through Arizona history, based on the cuisine served in hospitality-based establishments that are at least 50 years old. This young but rugged state serves up a feast of history, and exploring it through recipes you can make in your own kitchen, not only lets history come alive, it lets you feel part of it. It is a unique concept that allows the present to honor and enjoy the past is a very personal way.

Tastes & Treasures presents an historic vignette on thirteen establishments ranging from trading posts, inns, hotels, restaurants, resorts and even a brewing company; each with their own menus, and recipes for all items listed in their respective menus. The establishments come from all regions of Arizona and showcase a variety of cuisine. Each of the recipes has been tested by members of the Historic League, a non-profit fundraising are of the Arizona Historical Society Museum, and presented in an easy-to-read and easy-to-follow format. The beautiful photos and presentation of the book, make it something anyone interested in food or history would love to have as a "coffee table" but extremely useful book, to add to their library.

Lisa Smith interviewed Leslie Christiansen, the chair of the cookbook project, to see how this marvelous book was produced. To listen to the interview, please double click on the Play button below.

Please enjoy two sample recipes from Tastes and Treasures; the Navajo Taco from the Cameron Trading Post Luncheon Menu; and Margarita Pie from the Rancho de La Osa Dinner Menu. The sale of Tastes and Treasures raises funds for the Arizona Historical Society Museum at Papago Park and helps to support their exhibits and programs. This hardcover, full color book sells for $24.95 plus shipping and handling and can be purchased by visiting www.HistoricalLeague.org

Navajo Taco

1½ pounds lean ground beef
1 (8-ounce) can chili sauce (for this recipe, Hunt's brand was used for testing)
¾ teaspoon cumin seeds
¼ teaspoon dried oregano
½ teaspoon garlic powder
¼  teaspoon crushed dried hot red chiles
¼  teaspoon dried paprika
¼  teaspoon salt
1½ pounds cooked pinto beans
8 to 10 pieces of Navajo Fry Bread
4 to 5 cups shredded iceberg lettuce
3½ to 4 cups (14 to 16 ounces shredded Cheddar cheese
3 tomatoes, sliced, chopped or cut into wedges
1 to 1¼   cups chopped green chiles

Brown the ground beef in a skillet, stiffing until crumbly; drain. Add the chili sauce, cumin seeds, oregano, garlic powder, hot red chiles, paprika and salt. Simmer for 1 hour, stirring occasionally. Stir in the beans and cook until heated through. To serve, place each piece of fry bread on a large plate and spread each with enough of the chili to almost cover. Layer each with ½ cup lettuce, 6 tablespoons cheese, two tomato slices and 2 tablespoons green chiles. Have big plates and appetites! Nizhoni! (That's Navajo for "beautiful.")

Margarita Pie

Pretzel Crust
1½ cups finely crushed pretzels
1 cup sugar
½ cup (1 stick) butter, melted

Pie
½ cup fresh lime juice
1 (14-ounce) can sweetened condensed mil
2 tablespoons gold tequila
2 tablespoons Triple Sec
2 cups heavy whipping cream, whipped
Green food coloring (optional)

For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add the butter in a steady stream and process until well mixed, press over the bottom and up the side of a 9-inch pie plate sprayed with nonstick cooking spray.

For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.

Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels. Serves 6-8