an etched
Welsh dragon design are left For $25 you can benefit the WSCO general fund.
If you are interested in purchasing, leave a message at
(614) 470-4999 or write to
centralohiowelsh[at]aol[dot]com. Page 7
Selsig Morgannwg/ Glamorgan Sausages
There are several versions of Glamorgan Sausages, all very similar, though not completely identical. They are all very tasty. Below is my favorite – I hope you like it, too. These are great when you do not want a fish or meat entrée.
1 small onion ½ tsp. mustard powder
2 Tbs. butter or margarine salt and pepper
2 ½ cups fresh breadcrumbs 1 large egg (divided)
¾ cup grated cheese ¼ cup flour
1 Tbs. chopped parsley ¼ cup fine, dry bread crumbs
¼ tsp. dried mixed herbs Fat or oil for frying
Peel and finely chop the onion, and gently fry in butter till soft. Mix together the onion, fresh crumbs, cheese, parsley, herbs, mustard, salt and pepper. Blend with the egg yolk. (Add a little milk, if necessary)
Form into 6-10 sausage shapes and roll each in flour. Beat the egg white until frothy. Dip the sausages into the egg white then roll in the dry breadcrumbs. Pan fry in hot oil (or deep fry) Drain well, serve and enjoy.
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Creamed Mushrooms
Makes a nice dinner with the Glamorgan Sausages, Welsh peas, and a salad.
1 ½ lb. mushrooms 4 Tbs. butter
1 small onion, chopped ¼ cup dry sherry (optional)
Sauce:
3 Tbs. butter 1 tsp. salt
3 Tbs. flour ¼ tsp. white pepper
2 cups milk ¼ tsp. nutmeg or ginger
Hot toast or patty shells
Wipe mushrooms with a damp cloth. Slice or quarter. Melt the butter in a large frying pan and fry the mushrooms and onion gently for 10 minutes. Add the sherry, if using, and simmer 2 minutes.
For sauce: In a saucepan, melt the butter and stir in the flour. Cook 1 minute. Slowly add the milk, stirring constantly. Cook until thickened. Stir in the salt, pepper and spice. Pour onto the mushrooms, stirring well, and reheat.
Serve on hot toast for lunch, hot patty shells or puff-pastry shells for dinner.
I am interested in knowing if any of our WSCO members ever try any of our recipes. Some of these recipes remind me of my little Welsh mother whipping up her always-delicious Welsh meals and singing while doing it. I miss those “stick to your ribs” meals and her hitting the high C in her songs. I got the cooking part of my Welsh heritage but the high C and the singing was not attainable.
If you’ve tried recipes we’ve printed or you have a Welsh recipe you’d like to share, please send to:
Peggy Morgan Speakman, %WSCO, PO Box 12023, Columbus, OH, 43212 or email pmspeak[at]insight[dot]rr[dot]com
A few of the gorgeous glass paperweights with
an etched
Welsh dragon design are left For $25 you can benefit the WSCO general fund.
If you are interested in purchasing, leave a message at
(614) 470-4999 or write to
centralohiowelsh[at]aol[dot]com.
* * * * * * * * * * * * *
Board meetings are held on the second Tuesday of each month, except for July, August and December, from 7 to 9 pm and usually take place at the Glenwood United Methodist Church, 2833 Valleyview Dr. (at Hague Ave.) Columbus, Ohio, in room 4.
Meetings are open to all adult WSCO members. Anyone wishing to put an item on the agenda should contact a board member in advance of the meeting.
For contact information, check on the membership roster, call (614) 470-4999 and leave your name and number for a call back, or email centralohiowelsh[at]aol[dot]com.
Gwendolyn Baxter, Donna Boyce (Corresponding Secretary), Myron Cherry, Bruce Davis (Membership Chair), Bob Donaldson, Ken Evans (Vice-President), Stacy Evans, Bill Ewing, Jeanne Jones Jindra (Madog Center for Welsh Studies), Evan Jones, Tegwyn Lantz (Treasurer), Shirley McKee, Marilynn Miller, Mary Ellen Morgan (Immediate Past President), Charlotte Prior (Recording Secretary) Stanton Prior, Beth Ransopher, David Shelby, Diana Wafe, Dianne Williams, and Homer Williams (President).