Member Michigan Garden Clubs, Inc.
July 2006
President –Rita Roberts Editor – Jan Dolan 248.851.4083 248.473.8545
Dear Members…
What
a lovely time we had at the annual Past-Presidents Tea. It’s a time to come
together and share each others company as well as to honor our Past-Presidents
and enjoy a tasty luncheon. We had twelve past presidents in attendance; a
certificate was presented to Adrienne Goldbaum for her twenty years as a member
of the Farmington Garden Club. Jan Dolan
was congratulated on reaching FORTY years as a club member. A proclamation from
the Mayor and City Council was read proclaiming June 4th to 10th as
Garden Club Week in
“Picnic
on the Porch” is scheduled for The Warner Mansion July 10th at NOON;
remember to bring a dish to pass and a place setting. Beverages will be
provided. If your last name begins with A through H please bring a salad and J
through Y a dessert.
See you there!
Where but in a garden do
summer hours pass so quickly
* * * * * * * * * * * * *
Elaine Haskell July
7
Betty Beausoleil July 23
Eleanor Sanders July
28
Martha Mullkoff July 29
* * * * * * * * * * * * *
Hostess Chair for July: Betty Beausoleil
Elaine Haskell, Rita Roberts
* * * * * * * * * * * * *
Those of us who attended the May 22 Holiday Tables meeting at Dianne Szablas were treated to a delicious lunch and everyone wanted the recipes, so here they are.
Pumpkin Gingerbread Trifle - [From the Food Network]
2-14oz. pkgs. Gingerbread mix * 1-5oz. pkg. cook & serve vanilla pudding mix
1-30oz.can pumpkin pie filling 1-12 oz. Cool Whip
1/3 t. ground cinnamon
Bake gingerbread according to package directions. Cool completely. Prepare pudding and set aside to cool; stir in pumpkin pie mix and cinnamon.
Layer in a glass trifle bowl: ½ crumpled gingerbread, ½ pudding mixture, ½ Cool Whip: repeat. Refrigerate overnight.
*I used just one package gingerbread mix.
Crustless Zucchini Pizza
2 lg. grated zucchinis, salt 2 beaten eggs
½ tea. Dried oregano 12 oz. grated mozzarella
¼ cup Parmesan 2 T. flour
1 lg. clove garlic 1 chopped onion {med.}
1 diced green pepper 2 T. olive oil
6 oz. can tomato paste 1 t. fresh basil
Salt, pepper to taste
½ cup sliced fresh mushrooms
Put zucchini in a strainer. Salt and allow to drain for 45 min. Rinse and drain well again. Heat broiler. Lightly grease a 8 x 11 x 2 baking tin. Mix eggs, oregano, 1/3 of the mozzarella, ½ of the parmesan, flour and the zucchini. Pour in prepared pan and broil approx. 10 minutes until firm and golden. Meanwhile, sauté garlic and mushrooms in oil, stir in the tomato paste.
Heat oven to 350. Top baked “crust” with tomato paste mix, then top with green pepper, onion, remaining cheese and turkey pepperoni or other toppings to your taste. Bake until cheese is melted. Serves four.
Enjoy!
A few good websites for your information:
www.michigangardenclubs.org (our state club site)
www.michigangardenclub.com (a
A long time former
member, Eileen
Abbott passed this past month. She had been quite ill for a couple
of years. Her address if anyone would like to send Dan a card - 2890 East
Huckleberry Trail,
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