Written by Dagmar Fors Karppi, email@example.com Saturday, 03 May 2014 00:00Catholic Daughters of the Americas Court Sacred Heart #370 held its annual Scholarship Tea in March in the Silveri Center of St. Dominic R.C. Church. The event was a benefit to raise funds for two scholarships that are given to a deserving senior at graduation from the Oyster Bay and St. Dominic High Schools. Each year the tea is attended by at least 100 people.
All of the tea sandwiches and desserts were homemade by the members. Most importantly, the servers were comprised of students from both schools, who give their time and volunteer as a community service. The students included: Danielle Sugar, Christina Testa, Julia Testa, Haley Warshaw, Bob Morris, Liam Gagliao, Dana Galgano, Michelle Morris and Branden Warshaw.
The raffle gifts were donated by about 46 local merchants, who have been very generous over the years.
The 2014 officers include: Regent Mickey Hawxhurst, Vice Regent Janet Carpenter, Treasurer Mary Keppler, Recording Secretary Laura DeJesu, and Financial Secretary Mary Mazzo. The Afternoon Tea Committee members include: Co-chairladies Maria Czarniecki and Joan Berbig. The Assistant Chairladies were: Pauline Thibault, Patricia Kelly, Mickey Hawxhurst, Kate Alyward, Ann Schlicker and Bette Murphy. Mickey Hawxhurst was in charge of publicity and tickets.
Guests all went home with recipes from Heavenly Delights, a collection of recipes by the New York State Catholic Daughters.
Scottish Oat Scones
By Theodora Farrell, Court Bemadine#185
1 1/2 cups all-purpose flour
1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/4 cup granulated sugar
1/4 teaspoon salt (optional)
2/3 cup of butter or margarine (melted)
1 tablespoon baking powder
1 tablespoon Cream of Tartar
1 tablespoon granulated sugar
1/3 cup milk
1 egg lightly beaten
Half cup of currants, diced dried mixed fruit, dried cranberries or dried blueberries.
Heat over to 425˚F. Lightly grease cookie sheet. In large bowl combine flour, oat, ¼ cup sugar, baking powder, cream of tartar and salt: mix well. Add butter, milk and egg; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. Stir in your choice of berries. Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about a half inch thick.
Sprinkle with remaining sugar. Cut into 10 wedges; place on cookie sheet. Bake 12 to 15 minutes or until light golden brown. Serve warm.
By Frances Sarkies, Court Santa Maria #164
1 cup sugar; 4 cups flour, 2 cups of butter.
Cream butter and sugar together and work in flour. Chill. Roll out about ¼ inch thick on a lightly floured board. Cut with pasty wheel, small fancy cutter, or cut into diamonds. Bake in slow oven at 325˚ or until slightly browned.
Saturday, 26 July 2014 00:00
On Saturday, July 5, Building J on the Western Waterfront was opened to the public for a free concert of classical music played by talented youth in the Oyster Bay Music Festival. The acoustics in the large metal shed were lively as the backdrop of the Ida May, a wooden oyster dredge under construction, lent artisanal flavor to the rich stew of mostly sea-related musical selections. People sat on stacks and benches of freshly milled wood or stood in the cavernous space. They soaked in beautiful solos, duets and trios that combined voice, piano, flute, cello and violin. Frank M Flower & Sons provided fresh oysters that engaged the palate, and representatives from Steinway & Sons gave a quick overview of how their pianos are made, relating several aspects of their meticulous process to the construction of the Ida May.
Friday, 25 July 2014 00:00
Last week was one of Oyster Bay’s biggest, most anticipated summer events, the Italian American Society’s St. Rocco’s Festival. Returning to its usually spot in Fireman’s Field on Shore Avenue, the festival was filled with amusement rides, live music, and great food and company.
“We come every year to St. Rocco’s with friends,” said Laura Regan of East Norwich. “The rides and awesome food make it a lot of fun.”
Thursday, 24 July 2014 12:03
Oakcliff’s intensive training program provided a high level of competition last weekend at the U.S. Women’s Match Racing Championship in Oyster Bay.
This year, the teams selected for the event were highly ranked through the United States, and several of the competitors are past and current Oakcliff trainees, including Elizabeth Shaw, Kathryn Shiber, Madeline Gill, and Danielle Gallo.
Thursday, 24 July 2014 11:44
A total of 11 members of St. Dominic Track Team (grades 1-8) recently medaled at the Nassau-Suffolk CYO Championship Finals at Mitchel Field. In the finals, the athletes competed against the finalists from all three regions, representing more than 2,500 athletes from 23 other parishes.
In addition to the student athletes’ success, the track coaches were honored as well. St. Dominic CYO Track coaches Phil Schade (grades 1-3), Julie and Mike Keffer (grades 4-6) and Rich Cameron (grades 7-8) were selected by peer coaches in their region for the NSCYO Team Sportsmanship Award. The Saint Dominic CYO track program, in its second year, has already proven to be a force to be reckoned with and the young runners are among the best on Long Island.