Monday, October 24, 2011
Rosa Schachle was one of the pillars of the Dallas Organic Garden Club in its early years. She served terms as president and treasurer; shared some of her vast knowledge on herbs with club members at one one of the monthly meeting, was the hostess of at least a couple of Christmas/Holiday (take your pick) parties, including the first one held in home. She shared her garden on several of the first garden tours; hosted a club picnic; and was a panelist on the club's first "ask the garden experts" panel. Well, that is a pretty good start on Rosa's contributions to the club. As far as some of her activities outside of DOGC, she served as president of the National Herb Society, and was a frequent judge at North Haven Nursery's culinary events. In 2000, she was featured in the newsletter as January's club member of the month, and submitted this recipe at that time:
8 oz. cream cheese
8 oz. cheddar cheese, cubed
Sweet Basil - fresh ( 7-8 leaves, free of moisture)
Pulse the above ingredients in food processor.
1/2 large purple onion, sliced
3 Roma tomatoes, quartered
Salt & pepper to taste
Pulse once or twice and leave chunky.
Makes 2 cups.
Serve with crackers, baguette, on a sandwich, et. cetera