Riata Service Organization met March 23rd at the home of Doris Courtright with Kay Evans as co-hostess. 23 members were present.
Our guest speaker-cook was Elliot Courtright (a native of Louisiana, but not a Masonite) explained how to make gumbo and the difference between Cajun and Creole gumbo.
Cajun gumbo is spicier and made in the bayou, while Creole gumbo has more of a French influence found in places like New Orleans.
The three basic gumbo's are chicken, turkey, shrimp or sea food (left over meat is excellent for this dish). First-a large pot is a must, then a roux is made from flour and oil, then add celery, bell peppers, onion and garlic is cooked until wilted, cook in another pot okra in vinegar and water until string is gone. Then add strained okra to vegetables, add stock, spices and herbs to the above ingredients cook 1 1/2 to 2 hours. Add seafood or cooked turkey or chicken and cook for about 15 minutes. Serve with rice.
Elliot served the members a cup of delicious turkey gumbo.
Pat Tucker, President opened the meeting with members reciting the Women's Creed.
Officer reports were given.
Committee reports as follows: Doris Courtright, Civic Chairperson, reports that the rummage sale was a success. Members are to sign up to take care of a flower pot on the square. The May luncheon was discussed.
Blan Zesch, Heritage Park Chairperson, reports that a post oak tree was planted to replace one that died. Chancer Relay will be held at Heritage Park on April 24th.
Tess Geistweidt, Cookbook Chairperson, reports that the cookbook committee will be Florene Hofmann, Amy Capps, Judy Cordes, Michelle Smith, and Kay Evans.
A check for $700.00 was written to Mason County Fire Dept. for GPS system.
Meeting was adjourned.