The Grant County Copper CowBelles met on December 17th for the annual Christmas luncheon. President Annette George installed the 2020 Officers as the only official business to be conducted: President, Patricia Hunt; Vice President, Judy O’Loughlin; Secretary, Jeannette Hamilton; and Treasurer, Tenisha Fell. Annette announced the CowBelle of the Year with co-winners: Cyndi Donovan and Jeannette Hamilton and thanked them both for all their hard work during the year.
A potluck was held with brisket prepared by the Fells and a Santa gift exchange was held. Decorations for the party were provided by Carlie Gatlin of the Grant County Extension Service. The first meeting of 2020 will be held on January 21st at 11:30 in the conference room of the Extension Service.
The Copper CowBelles held our last meeting of the year yesterday. We installed the 2020 officers: Pat Hunt, President, Judy O’Loughlin, Vice President, Jeanette Hamilton, Secretary and Tenisha Fell as Treasurer. The meeting was a Christmas gathering with brisket smoked by the Fell’s, decorations by Carlie Gatlin, all the Belles took a gift and side dish. We thank those who served this year and look forward to a prosperous 2020!
Congratulations to Cyndi Dunn Donovan and Jeanette Hamilton, our 2019 Copper CowBelles of the Year! President Annette stated that when she thought about the award, two Belles stood out. Cyndi was always ready to get to work when something needed done and Jeanette did a great job with the minutes. Congratulations to both of these deserving CowBelles!
The Grant County Copper CowBelles met on November 19th. President Annette George requested the approval of the October minutes which included discussion of National Farm to School Month (designated by Congressional Act H.R. 1655, 2010). The Grant County Commissioners issued a Proclamation to celebrate this declaration and Annette accepted on behalf of Copper. It was announced that Family Shindig dance was a success with good attendance and an excellent band. The Nominating Committee presented a slate of officers to be published and voted on.
The slate of officers was approved for 2020: Pat Hunt, President; Judy O’Loughlin, Vice President; Jeanette Hamilton, Secretary and Tenisha Fell, Treasurer. A motion was passed to make a donation to the Pat Nowlin Scholarship in memory of Lynda Delk Cox.
Guest speaker Erin Griffith of the Silver City Museum gave an update on the exhibit Ranching in Grant County. It is one of the Museum’s best attended and appreciated displays. Copper’s display case at the Silver City Library has also been well received. It will be up for the month of November in the lobby.
The December meeting will be a Christmas luncheon and installation of Officers.
The Grant County Copper CowBelles met September 17th. President Annette George conducted the meeting. Hostess prizes were provided by Annette.
Annette encouraged everyone to read the article about “fake meat” in this month’s Stockmen magazine. She announced that volunteer help at the Grant County Fair is still needed and to contact her with times available to help. The Treasurer’s Report was submitted. Scholarship Chair, Pat Hunt stated that two applications had been received but one student will not be eligible until next year. It was approved to award a scholarship for another year to Lindsey Ashinhurst. Advertising was approved for the upcoming Shindig Family Dance on October 12th. Kim Clark has made posters to place around town. It was pointed out that we should have had a slate of officers ready to vote on. Cyndi Donovan agreed to chair a nominating committee to prepare a slate of officers to publish for the November meeting. The exhibit planned for the Silver City Public Library and the Brand Wall proposed for an outdoor building were tabled until after the County Fair.
The Grant County Copper CowBelles met August 19th. President Annette George conducted the meeting. Hostess prizes were provided by Kim Clark and Pat Hunt.
Guest Justin Billings made a presentation about his week at the NM Youth Ranch Management Camp at which Copper helped him financially to attend. He was very pleased with the event and feels it will really help him in future years. Kathy Davis distributed the personalized Copper CowBelles aprons and displayed the ones that will be donated to local chefs that specialize in beef dishes. It was approved to send an apron (I “heart” USA Beef) to President Trump who recently stated that “American Beef is the Best”, along with a request to require COOR on meats.
It was approved to purchase two heavy duty shelving units for the storage room which has been moved to the new location. The Fall Shindig is still on track. Annette called for volunteers for the Grant County Fair which is September 18-21st. It was approved to again pay the processing fees for the steer that will be purchased by the Grant County Cattlegrowers at the Fair. This steer is divided among local Home Economics teachers for classes on beef preparation. Copper has been asked to participate in a project to display brands on a wall at the Visitors Center. Bobbie Neal Little has also offered a wall on one of her business properties in town. This decision was tabled until more information can be gathered.
1 cup all-purpose flour 1 teaspoon seasoned salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne 1 cup milk 3 eggs 2 pounds tenderized round steak or cube steak, cut into 1-inch strips 2 tablespoons butter 2 tablespoons vegetable or canola oil Gravy: 2 tablespoons all-purpose flour, plus more if needed 3 to 4 cups milk Salt and freshly ground black pepper. Directions: 1. For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish. 2. To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded. 3. Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm. 4. For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it’s deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes. 5. Serve the steak fingers with the gravy. Yum!