Chicken, leek and potato soup |
| 1 large potato |
4-6 cups of chicken broth |
| Cooked poultry pieces |
A small carrot (shredded
or chopped for color) |
| 1 leek, white and green |
|
|
| Poach a small chicken breast or a leg, or even a turkey drumstick,
in bouillon-flavored water. The broth can be your own (if you happen
to have some), or from cans or chicken bouillon cubes, options which
our ancestors did not have. Other than that, all you need is one potato,
one leek and about 20 minutes of your time. |
| 1. Peel and slice the potato thinly, then cut slices into
small squares. |
| 2. In the same way cut up about the same amount of
chicken. (half a chicken breast or a turkey drum
stick is about the right size.) |
| 3. Trim discolored parts of the leek. Wash thoroughly, then cut both
the green and the white parts into squares the same size as the potato.
(there may seem
to be a lot, but leeks shrink) |
| 4. If desired, for extra color, add a little grated or slivered carrot. |
| 5. Dissolve chicken bouillon cubes in hot water, 1 cube to each 6
oz. until you have 4-6 cups of broth. |
| 6. Put all into a large pan and cover with the broth. Bring to a
boil, skim, if necessary, and simmer gently for a few minutes until
the potato is tender,
but unbroken. Adjust seasonings if necessary. |
| Undiluted, and eaten with crusty bread, makes this a hearty supper,
or lunch,
somewhere between a soup and a stew, for 2-3 people. |
| |
Apple and blueberry pudding |
| 3 cooking apples,
peeled and sliced |
3 oz. butter |
| 8 oz. blueberries (fresh or frozen)
|
l beaten egg |
| 3 oz. sugar |
4 oz. self-raising flour |
| |
grated rind of of 1 lemon |
| |
2 tbsp. milk |
|
| Heat oven to 350. Grease a 11/2 pint oven dish with
butter. Arrange layers of apples, blueberries and
sugar. Cream the butter and 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, if desired. |
|
| Donna Boyce |
| Everyone enjoyed another wonderful Te Bach following our October,
2005, Gymanfa. I've received many compliments on the event, which reflects
on the quality of the food donations and the efforts of the
volunteers who helped. |
| To all of you who brought food-Diolch yn fawr! Thank you very much! |
| I'd like you to know who worked to make the tea a success: |
| Myron Cherry, as always, was in there for the planning and coordinating
with the church, setting up, and tearing down. |
| Myron's daughter, Diana Wafe, returned again this year to help arrange
the trays of food and to help monitor during the event for refills. |
| Joan Bash and Helen Davis again made tea sandwiches and arrived early
to work on arranging the trays, and Helen brought along her cousin
to help. Joan also arranged the decorations on the tables. |
| Marilyn Miller was one of the 'surprise' helpers this year, arriving
early to work on arranging food trays. |
| Carole Edwards Haley came early and helped arrange food trays. |
| Janice Davis coordinated the beverage table setup, refills during
the event, and helped with cleanup. |
| Laura Thomas and Tegwyn Lantz served the beverages. |
| Tegwyn Lantz gets the kudos for her vacation pictures of Wales which
provided the wonderful 'background' atmosphere for the tea. |
| Another 'surprise' helper was Shirley McKee who helped pack up the
beverage table paraphernalia. |
| The Cleanup Crew who did all the washing up (in a way-too-warm kitchen)
was Pam and Evan Jones and Evan's sister and brother-inlaw. Pam also
made the egg salad sandwiches and helped with the last-minute setup. |
| Thank you so much to everyone who gave of their time and/or talents. |
|
The
Welsh Society of Central Ohio