The Tahoe/Douglas Elks will host their annual spaghetti feed and Christmas tree bingo night on Friday, Dec. 3 at the CVIC Hall in Minden.
Doors open at 4 p.m. for a no-host cocktail hour, with dinner to follow at 5 p.m. The menu features spaghetti with the Elks' special recipe sauce, salad, and garlic bread.
At 6 p.m., everyone heads outside to witness the Minden gazebo lighting. Family bingo gets underway back inside the CVIC Hall following the outdoor festivities. Bingo cards are 25 cents per card, per game.
Winners will be awarded Christmas trees certificates, redeemable at the Carson Valley Garden and Ranch Center.
Children are welcome and are encouraged to participate. Special "kids only" games will feature large stuffed animal prizes. Every participating child will receive a small stuffed animal (while supplies last.)
The cost for dinner is $4 for children ages 10 and under and $6 for adults. Proceeds from the dinner help fund Christmas packages for needy seniors in Douglas County.
Christmas tree gift certificates are provided through the generosity of Carson Valley Garden and Ranch Center and personal donations from Elks members.
Parking is extremely limited, so plan accordingly. The CVIC Hall is located at 1602 Esmeralda in Minden. Carson Valley Garden and Ranch Center is located at 1144 Highway 395 South in Gardnerville.
Chimichurri sauce recipe
'Tis the season for holiday parties, so I thought I'd include a winner of a recipe I got from the November/December 2010 issue of "Something Extra," courtesy of Raley's supermarket.
Chimichurri is a robust, healthy and flavorful green sauce, originally from Argentina. It can be used as an accompaniment or as a marinade for meat.
The recipe I used called for baby potatoes, which were roasted until crisp and then dipped in the sauce.
I made double the amount and have enjoyed this spicy green goodness all week long: on roasted tri-tip, on eggs, and as a dip for bread chunks and vegetables. Simple and exquisitely delicious.
Chimichurri sauce:
2 cups lightly packed fresh basil leaves
1⁄4 cup lightly packed fresh parsley (I used the Italian variety)
1⁄4 cup lightly packed fresh cilantro leaves,
4 cloves garlic
1⁄2 cup extra virgin olive oil
6 tablespoons red wine vinegar 1 teaspoon crushed red pepper flakes
1 teaspoon salt (I used kosher)
Finely chop herbs and garlic in a food processor or blender.
Add remaining sauce ingredients and pulse on and off until mixed.
Amy Roby can be reached at ranchosroundup@hotmail.com
