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This year’s picnic brought us news of a former WSCO member – Mike Sullivan is now living in Pittsburgh, PA, works at Point Park University, and is an active member of the board of the St. David’s Society of Pittsburgh. Thanks to Elizabeth Jeffries, a former Columbusite now living near Pittsburgh, who felt her visit with a Columbus friend wouldn’t be complete without attending the WSCO picnic, for the information. We hope Elizabeth schedules future visits at the same time as WSCO events.
The CWSS summer performance at Westminster-Thurber Community was attended and enjoyed by our WSCO genealogy teacher Ellen Thomas Berry who was in the convalescent/rehab section of the facility. Ellen has since suffered a stroke and is now in the Care Center.
Any member needing contact information for another member can call WSCO’s Information Line (614) 470-4999 or email info(at)welshsocietyofcentralohio(dot)org. (Personal information is not published here because the Member Roster is shared with only Life and paid Annual WSCO members – our mailing list for the newsletter is larger than the Roster list. Also, DT is published on the WSCO website and it is our policy to not submit personal information to the web without permission.)
| Add |
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| Peters, Sunda | |
| Spangler, Sali | |
| Changes/corrections | |
| Agozzino,Mabli – new address | |
| Jones, David – moved to Granville |
Both of these recipes are very tasty and easy to make. I tested them on my cousin, her nephew, and his daughter, and both dishes were “hits” with my guests. I served a tomato, cucumber and sliced red onion salad with the crab creams and put dollops of Cool-Whip on the dessert.
(Editor’s Note: Peggy commented that crab meat is very expensive and said about the imitations, “I can’t tell the difference” -- so don’t be afraid to substitute or mix & match.)
CRUNCHY CRAB CREAMS
| 1 oz. Butter | ½ lb. white crab meat, fresh or frozen | |
| 1 oz. Flour | 2 Tbl. Soured cream | |
| Enough milk to make a white sauce | 2 oz. fresh white bread crumbs | |
| ½ tsp. Ground mace or nutmeg | 1 Tbl. finely grated cheese | |
| Salt and pepper | Extra butter |
Set over to 400°. In a saucepan make a roux with 1 oz. butter and 1 oz. flour. Add milk to make a white sauce. Stir in the mace and season with salt and pepper. Mix in the crab meat and the soured cream, return to heat and bring to the boil.
Spoon the mixture into six ramekins, sprinkle with the bread crumbs and the grated cheese and, finally, dot with butter. Stand in a “bain marie” (a pan of water) and bake for 10 minutes until crisp and golden brown.
Serve with crusty bread or Melba toast.
APPLE AND BLUEBERRY PUDDING
| 3 cooking apples, peeled and sliced | |
| 8 oz. Blueberries | 3 oz. Sugar |
| 3 oz. Butter | 4 oz. self-raising flour | |
| 3 oz. Sugar | Grated rind of 1 lemon | |
| 1 egg, beaten | 2 Tbl. milk |
Heat oven to 350°. Grease a 1 ½ pint oven-proof dish with butter. Arrange layers of apples, blueberries and 3 oz. sugar.
Cream the butter and 3 oz. sugar together, then stir in the beaten egg a little at a time. Fold in the flour, lemon rind, and milk. Spread the mixture evenly over the fruit and bake for 45 minutes until the apples and sponge are cooked through.
Serve warm with cheese or top with Cool-Whip.
WSCO needs your help to put on a successful Te Bach after the Gymanfa on Oct. 18th and will gratefully accept all donations of Welsh tea cakes, cookies, and other delicacies!
Please contact Gwen Baxter (614) 470-4999, or email info(at)welshsocietyofcentralohio(dot)org.
Diolch yn fawr!!