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Published: June 28, 2007 05:29 pm
MARIJA: Lewiston Garden Club shares summer recipes
Greater Niagara Newspapers
When the Lewiston Garden Club was organized more than 80 years ago, the mission statement was to promote the love of beauty and the natural world passed to us by previous generations.
Their tireless and inspired work is evident during the second annual GardenFest on Center Street in Lewiston, a two-day event which closes today. Please come visit us to experience and enjoy the many offerings to benefit our community, as you discover the unique heritage and hospitality provided at each of our distinctive venues.
Today, with close to 50 members sharing this love of gardening with the community and encouraging others to seek its healthful benefits, we share several time-honored recipes.
Vintage recipe for baked beans
1/2 lb. bacon, cut into 2-inch strips
1 pound ground beef
1/2 onion, chopped
1 large can Campbell's Pork & Beans, (do not drain)
1 16-ounce can kidney beans (drain and rinse with 1 cup cold water)
1 16-ounce can lima beans (drain and rinse with 1 cup cold water)
1/2 cup ketchup
3/4 cup brown sugar
1 tsp. mustard
Cut bacon into 2-inch strips, and partially cook in frying pan; then drain. Brown beef and onion. Add remaining ingredients. Bake in covered casserole for about one hour at 350 degrees.
Remove cover; bake an additional 30 to 40 minutes;
Stir frequently, and re-cover during second baking if beans begin to burn on top.
Important: For best results, do not add, delete or substitute any ingredients. For a large group of people, make two separate batches. If you double the recipe, it does not come out the same.
From Barbara Carter, active in local politics, Stella Niagara's scholarship chairman, devoted mother, grandmother, and great-grandmother:
Jean Blinco's corn soufflé
1 stick butter (1/4 lb.)
2 eggs
1 box corn muffin mix
1 8-ounce container sour cream
1 can kernel corn (do not drain)
1 can creamed corn
Salt and freshly-ground pepper to taste
Mix butter with eggs; add remaining ingredients; Bake at 350 degrees for about 45 minutes.
From Jean Blinco, an avid bridge player, who retired in 1992 after working in education at Lew-Port schools; she is active in the Historical Association, Lewiston Council of the Arts, as well as Garden Club.
Vegetarian watermelon gazpacho
1 7 1/2 lb. watermelon, preferably seedless
2 slices white bread, toasted, or left out to dry for the day
1 green bell pepper, seeded and minced
1 red bell pepper, seeded and minced
1 jalapeno pepper, seeded and minced (optional)
1 medium onion, minced
2 garlic cloves, minced
1 English cucumber, peeled, seeded and minced
1/2 cup chopped parsley
1/4 cup red wine vinegar
2 tbsp. olive oil
1 tsp. salt, or to taste
freshly ground black pepper to taste
1 or 2 pinches cayenne pepper
Cut off the hard, green skin and white underflesh of the watermelon;
(Hint: Lay the watermelon half on its cut side; cut a bit off the top, then with a large knife, cut down the top and sides while rotating the melon until only the red flesh remains.)
Cut the melon into 1-inch cubes, removing any seeds; you should have about 9 cups. Then in a food processor or blender, puree the melon; transfer the puree to a large bowl.
Place the bread into the processor or blender and process until crumbs form; Stir the bread crumbs, green and red pepper, Jalapeno, onion, garlic, cucumber, parsley, vinegar and olive oil into the watermelon puree.
Add the salt, pepper and cayenne.
Chill the soup before serving.
It will keep for two days in the refrigerator, but it is best served the day it is prepared. Serves six.
From M. Jacquie Lodico, first vice-president of the Lewiston Garden Club and former executive director of the Niagara Council of the Arts. An endearing, unpretentious personality along with her obvious knowledge of gardening, she fills a niche with this popular recipe from family files.
Stafford summer salad
1 bag baby spinach leaves, or mixed baby lettuce
1/2 quart fresh strawberries
1/2 cup sliced and coarsely broken pecans, lightly toasted
1/3 to 1/2 cup crumbled Gorgonzola cheese, or bleu cheese
Stafford dressing:
About 2 tbsp. Balsamic vinegar
3 tbsp. walnut oil
3 tbsp. orange juice
Salt and freshly ground pepper to taste
Place ingredients in a small jar and shake well. Pour over salad just before serving.
Serves six.
From Barbara Stafford, co-president, a retired teacher with more than 30 years tenure within the Lockport school district. Active in countless garden societies, and in botanical organizations in Buffalo and Erie County, as well as Sarasota, Fla., she maintains an orchid collection and is a gourmet cook.
Gittermann granita
This is a two-sentence recipe for the busiest lady in Niagara County, Marianne Gittermann, who is active in recreation circles in the village, and wears several hats and inspires us with “If it can be dreamed, it can be done.”
Purchase a cucumber, mango and sweet red onion. Peel and thinly slice some of each in similar proportions. Amounts do not matter. Season to taste with freshly squeezed lime juice and salt, and garnish generously with cilantro leaves.
Our co-president, Marianne Gittermann, is presented this recipe with gratitude from the Vukcevich files.
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