an etched
Welsh dragon design are left. They make lovely
gifts. For $25 you can benefit the WSCO general fund. Leave a message at
(614) 470-4999 or write to
centralohiowelsh[at]aol[dot]com. Page 6
continued from page 5
WSCO members Maggie Brooks and Tom Philipps are working in conjunction with WSCO Vice-President Ken Evans to provide an interesting and informative day in the Welsh Hills and Granville for the folks who sign up for the Oct. 6th WSCO bus tour. See article on front page.
We extend our sympathy to Ann Robinson Humphreys on the death of her husband Charles Humphreys. The Humphreys have been long-time WSCO supporters and Radnor residents. Ann is the curator for the Radnor Historical Museum.
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A few of the gorgeous glass paperweights
with
an etched
Welsh dragon design are left. They make lovely
gifts. For $25 you can benefit the WSCO general fund. Leave a message at
(614) 470-4999 or write to
centralohiowelsh[at]aol[dot]com.
* * * * * * * * * * * * *
Did anyone besides WSCO’s alert Treasurer Tegwyn Lantz notice that Welsh
tea cakes were being sold on eBay?
| 4 slices of bread, toasted (whole wheat or white) | ½ tsp. mustard powder |
| 4 slices Canadian-style bacon, warmed | 1 tsp. Worcestershire sauce |
| 4 slices ripe tomato | Dash ground red pepper |
| 1 ½ cup shredded sharp cheddar cheese | 1 beaten egg |
| ¾ cup whole milk |
Place a slice of toast on each of four plates. Top each piece with a slice of Canadian-style bacon and a tomato slice. Set aside.
For cheese sauce, in a heavy saucepan stir together the cheese, milk, mustard, Worcestershire sauce, and red pepper. Cook over low heat, stirring constantly, until cheese melts. Slowly stir about half of the hot cheese sauce into beaten egg; return to saucepan. Cook and stir over low heat until cheese sauce is thick and bubbly.
To serve, spoon sauce over toast. Makes 4 servings.
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Apple Pastry/ Pastai Afal
Although traditionally cooked on a griddle or bakestone, this apple pie can be baked in the oven.
| 8 oz. of prepared pie pastry | A little milk |
| 4 oz. to 5 oz. stewed apples, sweetened to taste (I use a can of apple pie filling) |
Granulated sugar
|
Set over to 425°.
Divide the pastry in half and roll out on a lightly floured surface to form two even sized rounds. Spread the stewed apples (which should not be too wet) or canned pie filling on to one round, leaving a clean edge. Moisten the edge with milk and place the other round on top, sealing well. Brush lightly with milk and carefully place on a lightly buttered baking sheet. Bake 20 to 25 minutes until golden. Sprinkle thickly with granulated sugar and serve either plain or with custard.
My little Welsh mother made this simple, but delicious, little dessert many times for me and my three brothers. Mam baked it on an old dinner plate and sometimes used cherries. It was always my job to pit the cherries, but I can tell you, it was worth it!
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I recently received a note from Anita Braithwaite, former WSCO board member now living in Burlington, Ontario, Canada. Anita had been looking for a bread pudding recipe and I really appreciated hearing that someone is trying our WELSH recipes. (Ed. note: a recipe for Monmouth Pudding appeared in the Jan.-May, 2007, issue of DT.)
Do you have a favorite Welsh recipe you’d like to share? If so, we’d love to print it in this column. Send to:
Peggy Morgan Speakman; %WSCO; P.O. Box 12023, Columbus, OH, 43212 jspeakman[at]yahoo[dot]com