Thursday, January 29, 2026
Home Blog Page 4515

Famous Cows

0
lee pitts

When I grow up I want to be curator of the Cow Hall of Fame. The only problem is I don’t think there is one. There’s a Hall of Fame for roadkill, roller derby, croquet, fish, bowling, robots, polka, hot dogs, candy, mascots, dogs, even insurance, for gosh sakes. Yet no Hall of Fame for cows! Sure, there’s fantastic Hall of Fame for cowboys but there’d be no cowboys if there were no cows. So where is the cow’s Hall?

This is a pet project of mine I’ve thought about for years. It’s not right that for most Americans their only interaction with a bovine is when they eat a Whopper. A Cow Hall of Fame would change that. And when I say Cow Hall of Fame it’s just because it sounds catchier than Bovine Hall of Fame. My Hall would be for all cattle regardless of sex. Heck, I’ll even take Holsteins.

I’m thinking lots of hides on the wall, a gift shop that sells cow mugs and plenty of interactive displays that sing the praises of the common cow. Or uncommon, in this case. There’d be an exhibit of things found in cow stomachs, weird cattle tools like burdizzos, and one on the evolution of the squeeze chute. (I’d donate mine as the oldest known.) I’d include a petting zoo of the American breeds and a display of all the things that come from a cow, from oleo to prophylactics. There’d be photos of the 800 breeds of cattle in the world, a live Longhorn with huge horns and a team of oxen pulling tourists around the grounds in a Conestoga wagon. For humor there’d be great cow cartoons from Ace Reid, Jerry Palen, Mad Jack, Earl, Rubes and the Far Side.

For the kids there’d be a collection of cow mascots including Benny, the mascot for the Chicago Bulls, and Bevo of Texas Longhorn fame. Oil paintings would line the walls, only instead of people like you see at the Saddle and Sirloin Club, these paintings would be of cows. There’d be a section for make-believe cows like Ferdinand the Bull, the Cow that Jumped Over the Moon, the Wall Street Bull, the Laughing Cow found on cheese, Babe the Blue Ox, Clarabell (Minnie Mouse’s best friend) and Elsie, the Jersey spokescow for Borden whose real name was You’ll Do Lobelia. By the way, I met Elsie one time, or at least a cow pretending to be Elsie. But the experience left me cold. If you’ve seen one Jersey you’ve seen them all.

My first class of Hall of Fame cows would include Mrs. O’Leary’s cow who DID NOT start the Chicago fire as we’ve been led to believe. (That idea was popularized in a movie.) Daisy the Limousin who gave birth to live quadruplets would be in the Hall as would Little Witch who holds the world’s record for fastest time in the mile in the World Wide Cow Racing Association’s Udder Race. (A race for guys who get a kick out of big swinging udders.)

There would be cow royalty including Maudine Ormsby, a cow elected Homecoming Queen of Ohio State in 1926, and Pauline, the last cow to live at the White House. Ella Farm Ollie, the first cow to fly in an airplane would be hanging from the ceiling and we’d have five copies of Amy, the first cloned cow. There’d be a counterfeit painting of the “Angus” steer that won Denver who turned out to be a Charolais when the dye faded. I think one of the most popular features would be Holsteins with interesting color patterns including “Hi” Cow, so named because that’s what it says in black and white on one side of her hide.

Our Hollywood section would feature Norman the steer who starred in City Slickers.

The only problem I see in getting my idea off the ground is where the Hall should be located. When the Cowboy Hall of Fame was built the contest boiled down to Colorado Springs, Dodge City and Oklahoma City, and some sore losers complained that Oklahoma oil millionaires paid a ransom to hijack the Hall. I see nothing wrong with that. In fact, I’m willing to sell my Cow Hall of Fame concept to the city who will pay me the most cash. Let the auction begin.

wwwLeePittsbooks.com

 

The Covered Dish: Enchiladas

0

We’ve been on a wild ride this week with just about every type of weather

possible in the Ozark Mountains.  We’ve had lots of time together as a family,

which is terrific.  This afternoon the guys have gone to a Daytona 500 gathering at

Grandma and Grandpa’s house and I’m holding the fort down at home.  I am not

upset in the least!  I stay on top of what’s happening in NASCAR through our son,

Phillip, who’s a diehard fan.   Therefore I choose not to actually watch the events.

Instead I work in the kitchen, read a good book or research on line.

I featured the recipe for enchiladas in McPherson, Kansas a couple of weeks back.

They are very easy to make and there are many steps that can be achieved in

prep ahead of time.  For example:  I have two containers of the sauce frozen in

the deep freeze.   Also, the interior of the enchiladas can be made ahead of time.

These makes the main entrée just a breeze when entertaining on a work night.

Accompanying this main entrée could be a number of dishes:  Spanish rice,

Cocktail da Camaron (earlier column), taco soup, green salads, guacamole, salsa

and chips corn dishes, etc.  For dessert try my margarita pie that was also

featured in the last four weeks in this column.

What I like about any good ‘base’ recipe is the ability to adjust the ingredients to

my personal likes and dislikes.  Inside the recipe featured I have used corn.

Personally I like to add green chilies and abundant onion.  Black beans would also

be a good choice, adding additional protein.

On the inside of this enchilada I placed shredded pepper jack cheese and over the

top I used mild cheddar.  Play with your favorite cheeses as to what you place in

both places.

Keep reading the cheese labels when you are shopping for your family.

Remember to use ‘real’ cheese not processed cheese food.  I believe a recent

advertisement by one of the dairy associations says that only 51% of processed

cheese food has to be ‘real’ cheese.

If I’m traveling or doing things ahead of time I will fill the shells placing them seam

side down in the dish.  Then I spray the shells with vegetable spray and cover

them tightly with saran and refrigerate until ready to bake.  When you apply the

sauce to the shells be sure and spread sauce over the entire enchilada.

Frequently cooks miss this point and the ends of the shells are all dried out at

serving time.

Let’s chat a bit about the soft shell wraps.  These make fast and easy after school

snacks for the kids.  Pre-made commercial wraps can be purchased at many gas

stops and grocery stores.  Make your own protein enriched after school snack

using thin shaved meat (not pressed), cheese and the shell.  Roll and serve cold or

set in the microwave to soften the cheese, etc.  These sell for between $1.-$2.

and you can make them for so much less at home.

As my readers know from previous columns my family makes our own breakfast

burritos, freezing them for a healthy breakfast.  They take a bit of prep, but I

guarantee you’ll save money and….provide a high energy protein packed

breakfast for the family.

Next week, oh boy, I’ve got more new recipes headed your way.  I’m busy working

on ‘Everyday Comfort Foods,’ my new cookbook, which I hope to release in late

spring.  If you are interested in a book signing for your area please contact me at

thecovereddish.com.  Simply yours, The Covered Dish.

Enchiladas

1 1/2 pounds cooked, drained, ground chuck

10 ounces cooked/drained Mexican Chorizo

1 can yellow corn, (15.5 oz.) drained

1/3 cup finely minced onion

1-2 tablespoons garlic, minced

30-35 small flour tortillas

1 tablespoon chili powder

1 1/2 teaspoons paprika

1 (15 oz.) can tomato sauce

*Cheddar and/or Pepper Jack Cheese

Options:  black olives, peppers, jalapenos, refried beans, chilies, black beans.

Cook beef, chorizo, garlic and onion until done, draining well.  Add corn sauté

until warm throughout.  Add all the spices and tomato sauce forming a thick

paste; remove from the heat.

It is not necessary to sauté the shells first.  Some just warm the shells and fill

while yet others dredge the shells through the sauce before they fill.  It’s all a

personal choice, some even dredge in stock before filling.  Today I’m using flour

tortillas because when corn shells were used they tasted more like a tamale.

Use additional chili powder if you desire more heat.

Sauce

1 tablespoons chili powder

2 tablespoons flour

1/2 teaspoon cocoa powder

1 1/2 cups water

1/2 teaspoon oregano

1/8 teaspoon cumin

1/4 teaspoon garlic powder

1 (8 ounce) can tomato sauce

Place all dry ingredients in a small saucepan and whisk together.  Add 3/4 cup of

water and make into a paste.  Add the rest of the water and begin to warm in

saucepan.  Stir constantly; until the ingredients begin to thicken.  Add tomato

sauce last and warm thoroughly.  (I usually make a double recipe of the sauce!)

Layer in 2 tablespoons of filling inside each flour shell.  (We are using the smaller

size not the ‘dinner plate’ size.)  Now add 1 tablespoon of cheese inside the shell.

Roll the enchilada and place seam side down in a 9 x 13 greased baking pan.  You

should have enough filling for approximately 25 enchiladas.  Pour the sauce over

the top being careful to spread it over the entire shell.  (Keeps shells from drying

out.) Now sprinkle with more shredded cheese.  Place in a 350 degree oven and

heat until the cheese is melted; usually about 20 minutes.

*Recommend at least 4-5 cups of cheese or more.

ASU announces Fall 2014 Dean’s List

0

 

TEMPE, AZ (02/20/2015)(readMedia)– Undergraduate students who earn 12 or more graded semester hours during a semester in residence at ASU with a GPA of 3.50 or higher are eligible for the Dean’s List. A notation regarding Dean’s List achievement appears on the unofficial transcript.

The following local students were named to the Fall 2014 Dean’s List at Arizona State University:

Morgan Lopez of Goddard, KS

Angel Ortiz of Wichita, KS

Taylor Shaw of Wichita, KS

Arizona State University is a New American University-a major public educational institution, a premier research center and a leader in innovation. Our vision is described by our three core principles: excellence in scholarship, access to education and impact in our global community. As a New American University, ASU is intellectually vibrant, socially conscious and globally engaged.

Andrea Borland was named to the School of Pharmacy and Health Professions Dean’s List

0

 

OMAHA, NE (02/20/2015)(readMedia)– Andrea Borland of Wichita, KS, a first-year in Creighton University’s School of Pharmacy and Health Professions, was named to the School of Pharmacy and Health Professions Dean’s List for fall 2014.

Full-time students who earn a 3.5 grade-point average or better on a 4.0 scale are eligible for the School of Pharmacy and Health Professions Dean’s List.

About Creighton University: Creighton University in Omaha, Neb., enrolls 4,000 undergraduates and 4,200 graduate and professional students among nine schools and colleges. No other university its size offers students such a comprehensive academic environment with personal attention from faculty-mentors. Jesuit and Catholic, it affords incomparable interprofessional education, bridging health professions programs with law, business and arts and sciences – all on one walkable campus. Creighton has been top-ranked by U.S. News & World Report for 20 years. For more information, visit our website at: www.creighton.edu.

Colwich native lands on dean’s list at Olivet Nazarene

0
Victoria Owings of Colwich was named to the dean’s list at Olivet Nazarene (Ill.) University for the fall semester. To qualify, a student must have a grade-point average of 3.5 or higher on a 4.0 grading scale.
Olivet Nazarene’s main campus is located about 50 miles south of Chicago.