LOVELOCK - Those wild Lovelock Ladies of Longevity, also know as the Red Hat Ladies, continue to amaze those half their ages with innovative technology to tantalize the taste buds. Their latest cookbook, "Lovelock Ladies of Longevity Cook," is now available on CD.
The CD has 16 food sections and one titled "Mischievous," which will help you realize how they got their wild reputations. The CD cookbook was developed earlier this year to raise funds for the Lovelock Relay for Life. Sales from the CD are still being donated to the Lovelock Relay.
The Lovelock Ladies of Longevity Cook CD is available for $10 at the Chamber of Commerce in the Lovelock Train Depot and at Temptations at the corner of Main St. and Dartmouth Ave. The CD would also make a great Christmas gift.
Try either or both of the following recipes from their CD for your holiday dinner.
Burgundy Beef from Irva Marucci.
1 medium-size onion, sliced
1 bay leaf
¼ tsp. rosemary
1 cup Burgundy wine
1 Tbsp. vinegar
1 Tbsp. salad oil
1 ½ pounds rump steak, ½-inch thick, cut into 2-inch pieces
¼ pound salt pork, finely diced
½ pound small mushrooms
1 beef-bouillon cube, dissolved in ¾ cup hot water
2 Tbsp. flour
¼ cup water
1. Combine onion, bay leaf, rosemary, wine, vinegar, and salad oil in large bowl; add meat; marinate 1 hour, turning meat occasionally. (Liquid should cover meat.)
2. Drain; save liquid for step 4.
3. Fry salt pork over medium heat in Dutch oven; add mushrooms and meat-onion mixture; cook until onion is tender.
4. Stir in bouillon and marinade; cover tightly.
5. Bring to boiling; reduce heat; simmer, 1 hour; remove cover; simmer 30 minutes.
6. Blend flour to smooth paste with water in cup; stir into meat mixture slowly.
7. Cook over low heat, stirring constantly, until mixture thickens and boils 1 minute
Crockpot Scallop potatoes from Caroline Hultgren
12 med. potatoes, peel and slice (not to thin)
¼ c. chopped onion
1 c. (8 oz.) sour cream
1 (10 oz.) can of chicken soup
1 c. shredded cheddar cheese
½ c. melted butter
1 tsp. salt
½ tsp. pepper
Put potato slices in a pan of cold water, just enough to cover. Bring to a boil, cook for 4 minutes. Drain and add remaining ingredients. Mix well and spoon into Crockpot. Cook on high for 3 hours.
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