Old West Christmas Fest Celebrates 15 Years

OVANDO - For the past 15 years, Ovando has welcomed Cowboy Claus to talk with all the children who have come to town to get their faces painted, make gingerbread houses, try their hands at ax throwing and go for a sleigh ride.

This year, the Old West Christmas Fest moved from its traditional Thanksgiving weekend to Dec. 5 and brought back its Bite of Ovando Christmas Fest Cook-off with meatloaf on the menu.

While there were fewer children to visit with Cowboy Claus than in years past, the town was still a bustle of activity. One of the all-time favorites for many is the gingerbread house making in the Ovando Fire Hall.

Jean Pocha has organized the gingerbread house event for the past fourteen years. The first year Pocha made 25 houses by hand and they made 22 of them in three days. Now they make 34-40 houses in one day using graham crackers. This year there was more than 20 candy and food items to decorate the houses.

"It's always lots of fun," said Pocha. "No houses are the same. The kids' creativity is so much fun to see." Pocha added that she's watched families grow up as they stop in every year to make a gingerbread house.

Once finished, the houses are left to dry as the builders go and enjoy a few other activities. After they are picked up, some proudly carry their creation, showing it off, while others start enjoying the candy pieces and parts of their own houses.

There were eight entries in the Meatloaf cook-off. Organizer Kathy Schoendoerfer said that every entry was very different and people liked different ones. While every entry got at least some votes, Raeann Henrekin, Meatloaf #1, walked away with the eternal bragging rights, a trophy and a $25 gift certificate for Diamond Bar Meats sponsored by the Blackfoot Valley Cattle Women.

"I think it's really awesome that I won," said Henrekin. "The recipe is Martha Dreyer's recipe and goes over well at the Rich Ranch [where Henrekin works as a cook]. I think it is really cool that the Cattle Women sponsored this."

Second place went to Scottie Dray, Meatloaf # 3. "It was a fun thing to do," said Dray. This was her first time entering The Bite of Ovando Cook-off.

Third place went to Karalee Slaght with her Meatloaf #6.

"A change in date always throws everyone a little off," said Schoendoerfer who said that it was Cowboy Claus who rescheduled the event for Dec. 5 because, he said, he's tired of losing weight due to missing Thanksgiving weekend for the past 14 years. But Schoendoerfer said that even with the date change, this year's event was a success.

Italian Spiral Meatloaf

Made by Raeann Henrekin - Champion of the Bite of Ovando Meatloaf Cook-off

Ingredients:

2 Eggs

1 c. Pizza sauce, divided

1 c. Seasoned breadcrumbs

1/2 c. Chopped onion

1/2 c. Chopped green pepper

1 tsp. Dried oregano

1 tbsp. Fresh basil, minced

1 tsp. Fresh thyme, minced

1 Garlic clove, minced

1/2 tsp. Salt

1/4 tsp. Black pepper

2 lbs. Ground beef

1 lb. Italian sausage

6-8 Slices deli ham

2 1/2 c. Fresh mozzarella cheese, divided

3/4 c. Fresh mushrooms

Directions: Combine eggs, 3/4 c. pizza sauce, breadcrumbs, onion, green pepper, oregano, basil, thyme, garlic, salt and pepper. Add beef and sausage. Mix well.

On a piece of parchment paper, pat beef mixture into a 12 x 10 inch rectangle. Layer the ham, 2 c. cheese & mushrooms over beef to within 1 inch of the edges. Roll up jelly-roll style starting on the short side. Seal the seam & ends. Place seam side down in a greased 9x13 inch pan. Brush with remaining pizza sauce.

Bake at 375, uncovered, for 1 hour. Top with remaining cheese & bake for another 15 minutes.

"Food is like friendship: it's best when shared," said Henrekin.