Churchill County Cowbelles Update Well, I suddenly find myself the President of the Churchill County Cowbelles. Although as Vice President I was aware two years ago that I promised to step into the President’s Chair, I am just surprised how fast the time went by. Even amidst nineteen months of COVID nightmares, time seems to have jumped me forward to a type of position I have never filled. I told our members they would have to be patient and helpful with me (and they were!) as I was not yet comfortable applying Robert’s Rules of Order. At our first meeting on October 14, 2021, twelve wonderful women coached me on how to make a motion and ask for a second and any discussion. I felt like I said and did everything in a backward, upside-down and sideways manner while sweating and feeling sick to my stomach because I knew I was not applying these simple rules correctly. We adjourned and I was congratulated for getting through our first official meeting of the year.
By Leana L. Carey, President
I lived through it and today I watched 6 hours of YouTube videos such as “How to Conduct A Robert’s Rules of Order Approved Meeting,” an FFA video on the use of Robert’s Rules of Order (very strict), and a gentle, simple video on “How To Make Those You Lead Comfortable,” just to name a few videos I have watched two or three times. (I’m not obsessive! ) Thank goodness for YouTube and for YouTubers who are addicted Robert’s Rules of Order fans. I am not a fan, by the way, of formality in meetings as many of you who have sat in meetings with me over the past forty years know. But I did not write the rules. If I had, one of them might have read this way: “Does it matter if you want red cups or blue cups from which to drink your coffee..?!? Sit down and shut up!” But I of course did not write the rules. And I am much nicer than the above depiction. But I do certainly feel that working cattle and weaning calves could never be as complicated as Robert’s Rules of Order.
As the new President of Churchill County Cowbelles, I recognize that I hold an honored position, and I will work hard to be the President that Cowbelles need me to be, and I have asked them to hold me accountable. Many wonderful ranching and farming women have gone before me as President and I will have to work hard to fill their boots. And some of those boots will never be filled. NEVER! During the coming two years, I will gather stories and photos of some of those wonderful women. I will ask for help from their families and friends and give you details of the favorite aspects of their lives. Ever since The Cowbelles were founded in 1959 in Fallon Nevada, we have never stopped supporting, fundraising, cooking, laughing, crying, hugging, and writing recipes. So here is to all the Churchill County Cowbelles before me — please help me grow into your boots!
Our Favorite Beef Recipes |
Easy Italian Beef
Make these juicy & tender beef sandwiches easily from scratch with a crockpot. Deceptively simple and delicious, everyone will beg you for the recipe! INGREDIENTS
PREPARATION
FOR THE BEEF
Let meat rest at room temperature for 15 minutes. Season beef all over with kosher salt.
3 to 4 pound chuck roast or round roast, trimmed Kosher salt 14.5 ounce can beef broth, divided 8 ounces pepperoncini pepper slices plus 1/4 cup of juice and additional peppers for serving 8 ounces chopped giardiniera (mild or spicy) drained, plus additional for serving Provolone cheese slices for serving Hoagie buns for serving FOR THE SEASONING*
Heat original cooking pan to medium. Splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan. Pour the liquid and any bits into the slow cooker on top of the beef. In a small bowl, stir together the seasoning ingredients (or use seasoning packet). Sprinkle on top of the beef.
1 tablespoon Italian seasoning
Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
2 teaspoons granulated sugar
Pour in the remaining broth.
1 teaspoon garlic powder
Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
1 teaspoon onion powder 1/2 teaspoon kosher salt ½ teaspoon black pepper ¼ teaspoon thyme dried ground
*Alternatively, swap all seasoning ingredients for a .7 ounce packet of Italian dressing mix 38 NOVEMBER/DECEMBER 2021
Heat a large skillet or Dutch oven over medium-high. Once hot, sear meat on all sides until golden brown, moving it as little as possible to develop a nice crust (about 10 minutes). Transfer meat to a slow cooker.
The Progressive Rancher
To serve, split hoagie buns and toast on a baking sheet in the oven at 350° for 5 to 7 minutes. Fill with the shredded Italian beef, add a spoonful or two of the juice, and top with provolone, pepperoncini, and giardiniera as desired. www.progressiverancher.com
