GOOD EATS

revolvers, a lever-action pistol-caliber rifle, and a shotgun that was designed before 1899,” he says. Swank and his wife are South Central Power Company members who reside on 81 acres of farmland in the Hocking Hills. His interest in guns began when he was growing up in the Middletown area. He was introduced to shooting sports as a member of the Boy Scouts and while hunting with his father, and learned Western riding because his parents and grandparents kept horses. As an adult, he worked in sales, but he also parlayed his knack for riding and training horses into a carriage ride business in downtown Columbus.

Swank first heard about cowboy action shooting in the early 1990s. “I was reading a car magazine and saw an advertisement about a shooting club starting in central Ohio,” he recalls. Soon after, Swank became a founding member of the Scioto Territory Desperados — he served as its president for several years. “Now we have members from all around the state,” Swank says. The club holds matches at the Cardinal Center shooting range near Marengo. The Scioto Territory Desperados is an affiliate of the Single Action Shooting Society (SASS), an Indiana-based organization that promotes cowboy action shooting and serves as the sport’s governing body. “A single-action gun can only be fired after it has been manually cocked,” explains Swank, who is a SASS life member. At shooting events, SASS requires contestants to convey the history and traditions of the post-Civil War and cattle-drive eras by donning period outfits and adopting Old West aliases. Names of real people — such as Bat Masterson or Jesse James — were taken early on after the club started, so most Desperados these days simply invent their own aliases, such as “Bushwacker Al,” “Stagecoach Hannah,” and “I.B. Gunninferya.” Swank chose “Lucky Levi Loving” for his moniker. “Levi” is simply a Western-sounding version of his given middle name, Lee, but he borrowed “Loving” from a cattle driver who made history. “Oliver Loving helped develop the Goodnight-Loving Trail that went from Texas to Montana,” Swank says. As for Western get-ups, Swank habitually looks like he just stepped out of the O.K. Corral. “I’ve been in boots and blue jeans my whole life,” he says, “so dressing cowboy is easy for me.” Besides cavalry-style bib shirts and his star-shaped SASS badge, Swank sports a handsome handlebar mustache that would have made Wyatt Earp proud. “My mustache used to be long enough to reach my ears, but now I just use a little wax to keep it neat and curled,” he says. Swank chose “Lucky Levi Loving” for his Old West moniker. “Levi” is simply a Westernsounding version of Swank’s given middle name, Lee, but he borrowed “Loving” from a cattle driver who made history.

For many years, Swank had a home-based business — appropriately called Lucky Levi’s Leather — where he crafted shooting gear and accessories. “If it’s leather, I’ve made it,” he says. “I did gun belts, holsters, chaps, spur straps, scabbards, and even saddlebags.” Items Swank made for himself include concealed-carry suspenders for his Derringer as well as right-hand and left-hand holsters for the pair of Ruger Vaquero revolvers that he often takes to competitions. “They’re slightly larger versions of the historic Colt .45 and have scrimshaw on the handles,” he says. “One side shows a cowboy on a bucking horse, and the other has double L’s for Lucky Levi.” Swank closed his leather shop earlier this year, however, and now has set his sights on a retirement career as a certified health coach. Of course, since old cowboys never die, he aims to keep reloading as a cowboy action shooter. “One reason I got rid of the shop is that it cut into my shooting time too much,” Swank says. “I even lost 165 pounds so I could get on a horse and continue to shoot.” For more information, visit www.sciotodesperados.com.

reader recipe contest Salads

When you think of “salad,” what comes to mind?

A bowl of chopped iceberg lettuce with a glop of dressing on top? A can of tuna mixed with a heaping spoonful of mayo? A giant bowl of colorful, cut-up fruit? For our 2022 Ohio Cooperative Living reader recipe contest, we’re looking for your most delicious SALAD! Whether it’s extra-healthy or more on the decadent side, we want to hear all about it! The grand-prize winner will receive an Ohio-made KitchenAid stand mixer. Two runners-up will receive consolation gifts.

Entry deadline is April 15, 2022! Ground rules

• Entrants must be electric cooperative members or residents of an electric cooperative household. • Entries may be submitted by email to memberinteract@ ohioec.org; uploaded to www.ohiocoopliving.com/ memberinteractive; or mailed to Catherine Murray, c/o

Ohio Cooperative Living, 6677 Busch Blvd., Columbus,

OH 43229. Limit of three recipes per entrant. • To enter, write down your recipe, including all ingredients and measurements, directions, and number of servings. Then tell us the basic story behind your recipe — is it a family tradition, passed down through generations? Or did you make it up one day out of thin air? A good back story can never hurt! • On each recipe, include your name and address, a phone number and email address where you can be contacted, and the name of your electric cooperative. • Submissions may be an original recipe or one adapted from an existing recipe published elsewhere, with at least three distinct changes from the published version. • Winners will be featured in the August issue of Ohio

Cooperative Living.

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FREESALE! SHIPPING

FREE Catalog! Call Toll-Free 888-213-1209

For a snack that’s both delicious and convenient, wrap it up in a neat little package.

RECIPES AND PHOTOS BY CATHERINE MURRAY

BAKED EGG ROLLS (from page 15)

Prep: 25 minutes | Cook: 25 minutes | Servings: 6 FOR EGG ROLLS 2 tablespoons sesame oil 1 large onion, chopped fine 1 cup shredded carrot 1 pound ground beef, pork, turkey, or firm tofu 3 teaspoons minced garlic 1 teaspoon ground ginger 1/3 cup low-sodium soy sauce ¼ cup water 2 tablespoons toasted sesame seeds 4 cups shredded cabbage 1 pound package pre-made egg roll wraps

BLUE CHEESE AND GRILLED CHICKEN WRAP

Prep: 15 minutes | Servings: 4 1 small daikon radish (or red radish) 1 cucumber 1 pound precooked grilled chicken breast, cut into strips 4 10-inch flour tortillas 8 large romaine lettuce leaves 1 large avocado, sliced 4 tablespoons chunky blue cheese dressing

Use a mandolin or vegetable peeler to shave the daikon radish and cucumber. Heat chicken to desired temperature, then microwave tortillas for 10 to 20 seconds to make them pliable. Begin placing fillings in the center of each tortilla, starting with the lettuce leaves, then chicken strips, daikon radish, cucumber, avocado slices, and blue cheese dressing. Fold the bottom third of the tortilla up toward the top, then fold in each side, tucking one side into the other.

Per serving: 545 calories, 27 grams fat (5.6 grams saturated fat), 75 milligrams cholesterol, 734 milligrams sodium, 43.5 grams total carbohydrates, 5 grams fiber, 31 grams protein.

FOR DIPPING SAUCE ½ cup honey 1 teaspoon sesame oil 1 teaspoon rice wine vinegar

¼ cup low-sodium soy sauce ½ teaspoon ground ginger 1 teaspoon toasted sesame seeds Notes: Egg roll wraps are often found in the refrigerated produce section of the grocery store or in frozen foods. To make the egg rolls, heat sesame oil over medium in a large skillet. Add onion, carrot, and ground beef, sautéing until beef is cooked through, stirring regularly. Stir in garlic, ginger, soy sauce, and water, stirring to incorporate. Top with sesame seeds and shredded cabbage. Cover with a lid and let cabbage steam for a few minutes until wilted and easy to stir. Uncover and remove from heat. Preheat oven to 400 F. Prep a smooth, dry surface and place a small dish of water nearby. Lay out one egg roll wrap at a diagonal (one of the corner points facing you). Spoon a small amount of filling into the middle of the wrap. Fold the bottom corner on top of the filling, then snugly roll it halfway up. Fold both sides inward toward the middle so it looks like an envelope, then tightly wrap until closed. Dip your finger in the dish of water and run it along the underside of the remaining point to seal the layers together. Place seam-side down on a greased baking sheet, 1 inch apart. Continue with each egg roll wrap until all the filling is gone. For a crispy texture, lightly spray the tops of each egg roll with cooking spray. Bake 20 to 25 minutes, flipping egg rolls halfway through. In a small bowl, whisk together dipping sauce ingredients. Serve dipping sauce with egg rolls.

Per serving: 668 calories, 12 grams fat (3 grams saturated fat), 88 milligrams cholesterol, 1,602 milligrams sodium, 103 grams total carbohydrates, 5 grams fiber, 40 grams protein.