Salyersville Independent’s longest currently-running community writer passed away this week.
Erma Lovely, who passed away on Monday, May 5 at the age of 90, has been providing recipes and local updates, from weather and gardens to news from her readers out of town, for well over 30 years.
She closed each “Erma’s Favorites” column with “Feel free to call or write. Good cookin’ and happy eatin’.”
We at the newspaper office will remember her handwritten columns, sent in monthly, complete with two recipes for each week.
She loved vegetables from the garden and was exceptionally excited when she found a cookbook for game meat several years back.
Due to her health, she had to sit out on the gardening and big cooking in recent years, she wrote often missing the two, asking about people’s gardens and talking about loving to cook for large crowds. And no one dreaded the winter like our Erma!
Since she had already sent in her columns for May, the SI will continue to run her last submissions in loving memory of Erma Lovely. Thank you for your years of service, Ms. Lovely. While never meeting in person, we felt like we knew her from her weekly writings, and she will be missed by the SI.
Erma’s obituary can be found here and her column sent in for this week is below.
Erma’s Favorites
Well, here it is May 8th and I hope everyone out there is well and happy. I guess you all have your gardens out. I love everything that grows in the garden.
Hello to Polly Wireman. Hope you are well.
This week we will have Orange Chicken with Green Onions & Walnuts also Melt-In-Your-Mouth Short Ribs.
Feel free to call or write.
Good cookin’ and happy eatin’
Orange Chicken with Green Onions & Walnuts
2 tablespoons cornstarch
1 ½ cups chicken broth
¼ cup teriyaki sauce
3 cloves garlic minced
¾ orange marmalade
3 green onions sliced
8 skinless chicken thighs
½ cup walnut pieces
Hot cooked rice
Stir cornstarch, broth, teriyaki sauce, garlic, marmalade and green onions in a 6-quart slow cooker. Add chicken and turn to coat with broth mixture.
Cover and cook on low 9 hours or until chicken is cooked well done.
Sprinkle with walnuts and remaining green onions before serving. Serve with rice.
Melt-In-Your-Mouth Short Ribs
3 pound beef short ribs cut into individual pieces
2 tablespoons packed brown sugar
3 cloves garlic minced
1 teaspoon dried thyme leaves crushed
¼ cup all purpose flour
1 can 10 ½ ounce condensed French onion soup
1 bottle 12 ounces dark ale or beer
Hot mashed potatoes
Put the ribs, brown sugar, garlic, thyme in a 6-quart slow cooker. Sprinkle with flour and toss to coat.
Stir in the soup and ale in a small bowl and pour the soup mixture over the ribs.
Cover and cook on low 8 to 10 hours or until meat is fork tender.
Remove the ribs from cooker with a fork to serving platter.
Spoon off any fat from sauce.
Pour Sauce over the ribs.
Serve with potatoes.
