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Page: of 12
es 12° The Nevada County Nugget February 2, 1972
eee
eee on oes!
Grass Valley Chamber installation
Bob Harrison
cited for
top effort
Outgoing President Bob Harrison carried,away most of the
honors at the annual Grass Valley Chamber of Commerce installation dinner at Alta Sierra
Country Club last Friday.
A large crowd attended the
installation which found a banker, Gary Taylor, taking over
the gavel for the year.
It was a fun night -short
speeches and appreciation for
a successful year.
Jobline, the Fourth of July
parade and increasing chamber membership were the highlights of Harrison's year as
president. He thanked the members for their work and called
the year "a good team effort".
The annual Ear] Covey award
went to Harrison. This award
is given for outstanding service
to the chamber. Harrison won
the membership award which
is given by Covey to the chamber who does the most for
chamber membership. Farrison
Grass Valley installation.
presentations.
also received the chamber's
special gift.
A new special award was
given by the chamber to Gene
Peyret for his hard work in
the Grass Valley Little League
program. Feyret has been a
key figure in the Little League
for years,
Installed along with Taylor
’ MR, AND MRS. Robert Harrison were a happy pair at the
Harold Nye (right) made the
were [elores Eldridge, vice
president; Jan Fugh, treasurer
and Midge Skeahan, secretary.
Directors installed were Ken
Adams, John Beitz, Ralph Harritt, Gail Stober, Howard Swearingen, Pandy Bullock, Dick Esterly, R. Peter Ingram, Marie
Johnson, Glen Jones, George
Meier and Bill Schultz.
Corner
ENCHILADAS
This excellent recipe for a favorite Mexican dish is
the second contribution from our subscriber in Novato,
Mrs. Helen Rupert; and we are more than delighted to
publish it at this time.
INGREDIENTS: 1 lb. ground chuck
1 lb. bulk sausage
2 chorizos (Mexican sausage)
1-1/2 dozen tortillas
1-1/2 lbs. sharp cheddar cheese
3 bunches green onions
4 15 oz. cans tomato sauce, plus several
drops of tabasco sauce
1. In a large deep frying pan cook meat after skinning
out chorizos and cutting into small pieces. Stir and break
meat into small particles. When cooked, drain off fat and set
aside.
2. Grate all cheese and place in a bowl, Slice green
onions thin and put in bowl.
3. In a sauce pan heat two of the cans of tomato sauce
plus the tabasco sauce. Fill a heavy deep frying pan, a little
larger than a tortilla, half full of cooking oil. Bring toa
bubble and then reduce heat.
4, On a work space assemble two foil pie tins, With
kitchen tong drop tortilla in oil and cook 15 seconds. Remove
to one of the pie tins in’ which some tomato sauce has been
poured and coat tortilla well. Remove to other pie tin.
5. Now fill each tortilla with two heaping soup spoons
of meat, one teaspoon .of onion and two of grated cheese.
Fold carefully secure with two toothpicks and put into baking
pan,
6. When all enchiladas are stuffed, heat rest of tomato
sauce and pour over the tortillas, Cover liberally with grated
cheese. Bake in moderate oven for 30 minutes, or until
sauce and cheese blend and bubble.
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Judi Stewart’s “Washington News”
THE NUGGET, P.O. Box 572, Nevada City, Calif. 95959
“Rough. & Ready News” by Fay M. Dunbar
Elsie Dillberg’s “Penn Valley News”
“Cedar Ridge News” by Santa Fe Ryan
“Recipes Of The Week” “Camptonville News”
Idabel Covert’s “North San Juan News” “Chicago Park-Peardale News” by Pat Jones
“Notes Off The Cuff” by P. L. Smith