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WSCO/CWSS member and 2009 St. David’s Day seminar presenter Maria Theresa Agozzino – Mabli, to us – left Ohio in mid-April to work in Washington D.C. with the Smithsonian Folklife Festival looking after 400 program presenters, mostly Welsh. After the end of July, she will be moving to Bowling Green in western Kentucky to take up a tenure track assistant professorship in Folk Studies and Anthropology and will be teaching three classes this fall.
Charlotte and Stanton Prior were off to Boston in May to visit their daughter and her children. Charlotte went first and enjoyed a few days of shopping with her daughter while her grandchildren were in school. Stanton followed several days after the Lancaster Celtic Festival. The Priors will be in Put-In-Bay for their youngest son’s wedding on June 20th.
Membership Roster Changes
Any member needing contact information for another member can call WSCO’s Information Line (614) 470-4999 or email info[at]welshsocietyofcentralohio.org. (Personal information is not published because the membership roster is shared with only Life and paid Annual WSCO members – our mailing list is larger. Also, DT is published on the WSCO website and it is our policy to not submit personal information to the web without permission.)
Changes/corrections
Advent-Davis, Melba – address correction – change to Delaware Crossing East from Delaware Run East
Bash, Joan – now has email
Griffith, Ronda – address & phone changed; new email -- please remove her work email address from your records
Jenkins, Laura – surname change -- Gorum, Laura Jenkins
Miller, Marilynn – new address and phone number
Speakman, Peggy – using former email address (at)yahoo(dot)com
Remove
Rice
LEEK AND CHEDDAR TART
Brimming with fresh leeks, this tart makes a fine entrée for lunch or supper.
| 1 9-inch unbaked pie shell | 3 large egg yolks |
| 2 ½ lbs leeks (about 6 medium), trimmed and thinly sliced (white and light green parts only) | 1 cup whipping cream |
| 1 tsp salt | |
| ¼ cup (½ stick) unsalted butter | ½ tsp ground pepper |
| 2 cups (about 6 oz.) coarsely shredded mild white cheddar cheese | ¼ tsp ground mace |
Pre-heat oven to 350°. Bake pie shell until light brown (about 20 minutes). Let pie crust cool on rack.
Melt butter in heavy medium skillet over low heat. Add leeks and sauté until tender, but not soft (about 15 minutes). Spread leeks in pie crust and sprinkle with one cup cheese.
Whisk yolks, cream, salt, pepper, and mace in medium bowl. Pour into pie crust. Sprinkle with remaining one cup of cheese.
Bake until filling is set and golden brown (about 40 minutes).
Cool at least 40 minutes before serving. 6-8 servings.
PEA AND HAM SOUP
| 8 oz. dried peas soaked over night | Salt and pepper to taste |
| 5 cups of stock or water (or more) | 4 oz chopped ham |
| 1 large chopped onion |
Drain the peas and wash them well under running water, picking out any that are discoloured. Put them in a large saucepan. Cover the peas with the stock or water and bring to a boil. Simmer for 30-40 minutes. Top with extra stock or water if needed.
Remove from heat, cool, and put through blender. Then return to pan and reheat, again adding more stock or water if necessary.
Now add the onion and seasoning. Simmer until the onion is soft, then add the ham and simmer for another 5 minutes.
I am interested in knowing if any of our WSCO members ever try any of our recipes. If you’ve tried recipes we’ve printed or you have a Welsh recipe you’d like to share, please contact:
Peggy Morgan Speakman; WSCO, PO Box 12023, Columbus, OH 43212; call the WSCO Information Line (614) 470-4999, or email Peggy at jcspeakman(at)yahoo(dot)com.
Editor’s Note: Recipes published in this column can be found on this website within the newsletters that have been posted (newsletter page), and at http://www.welshcountrydancers.org -- the Welsh dancers’ website -- where all of the recipes that have been published are being posted -- click on “Being Welsh” and look for the link to the Food pages.
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