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HORTICULTURE STUDENTS WIN SCHOLOARSHIPS
Left to right: Grace Meacham, Joan Rios, Liz Remle, Gail Suiter (Herb Society Scholarship Committee), Lynn Lorio (Cincinnati State Technical & Community College), Bobby Hammond (University of Cincinnati), Morgan Pencek (University of Cincinnati), Mark Deacon (Chair, Landscape Horticulture Technologies Program, Cincinnati State Technical & Community College).
Lynn Lorio (Cincinnati State Technical & Community College), Bobby Hammond (University of Cincinnati), Morgan Pencek (University of Cincinnati)
Not pictured are Hannah Carter (Cincinnati State Technical & Community College), Tyler Engel (University of Cincinnati), and Dave Mullis (Cincinnati State Technical & Community College).
The Herb Society of Greater Cincinnati has awarded six financial need-based scholarships, three to Cincinnati State Technical and Community College students, and three to University of Cincinnati students. A total of $8,500.00 has been awarded for academic year 2018-2019 to the very deserving students.
The recipients are:
Hannah Carter, Sustainable Horticulture student at Cincinnati State, currently working at Bloomin’ Garden Center.
Tyler Engel, horticulture student at the University of Cincinnati.
Robert (Bobby) Hammond, horticulture student at the University of Cincinnati, working at Berger Farm and Garden Center.
Medilynn (Lynn) Lorio, double major in Landscape and Sustainable Horticulture plus the Sustainable Agriculture Management Certificate at Cincinnati State.
David Mullis, Landscape Horticulture student at Cincinnati State, currently working at West Hills Greenhouses for his summer co-op.
Morgan Pencek, horticulture student at the University of Cincinnati.
The members of the Scholarship Committee, Grace Meacham, Liz Remle, Joan Rios and Gail Suiter, are impressed with the scholarship applicants’ grades and involvement in the field of horticulture. They appreciate that The Herb Society is able to assist with funding their education.
This is the recipe for the delicious corn dip brought to the July meeting by Maria Uhlenbrock.
Baked Corn Dip
8 oz. cream cheese (or Neufchâtel)
10 oz. pkg. ranch dressing mix
3 oz. pkg. bacon bits
2 cups shredded cheese (Monterey jack, cheddar, or combination)
16 oz. sour cream (or 8 oz. sour cream and 8 oz. yogurt)
3 1/2 cup fresh or frozen corn
Combine all the ingrdients. Bake at 400 degrees, 25-30 minutes. Serve with tortilla chips or crackers.
This is the casserole served at the March Board Meeting. The recipe was requested by many, and here it is!
Notes: "...variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chilies, salsa, and/or diced green onions. You can use maple or sage sausage in place of the regular sausage, if desired."
“I checked with my butcher about using goetta in place of the sausage. He said it should work, but suggested going light on the salt and pepper. There may already be enough in the goetta. Salt and pepper can be added at the table.”
Submitted by Peg Albert
At the November Board Meeting, Jan Johnson served board members a wonderful breakfast/brunch casserole. So many people requested the recipe, with upcoming holidays, and households full of company, we wanted to share it with the entire membership!
Those of you who attended the Federated Garden Clubs of Cincinnati and Vicinity meeting Friday, October 6, were able to enjoy all the delicious food that was prepared by the member of The Herb Society. One particular dish was a huge success – Caramel Corn made by Carol Colgate. She was kind enough to share her delicious recipe!