Fallbrook Garden Club's Summer Picnic celebrates homegrown food

FALLBROOK – The Fallbrook Garden Club held its annual picnic Aug. 8, at Live Oak Park. Members, families and guests enjoyed a fantastic potluck lunch which included Julia Lyle's homemade lemonade.

It is a tradition to have a homegrown tomato and vegetable contest at the picnic each year. Winners in the tomato category are for large tomato – Patty Vasquez's beefsteak and for small tomato – Eva Raines' sunny boy cherry tomato. The winner in the non-tomato vegetable category is Suzanne Kestell for her lemon cucumber and for her wackiest conjoined squashes. Winner in the best food category is Gwen McConnaughy for her chicken salad. The recipe appeared in the Village News, Aug. 2 edition.

Jessica Lyle won best dish in the dessert category and in overall food category for her peach cake. Hanh DeMore always brings a delicious tomato dish for all to enjoy. This year it was tomato tuna melt casserole. See recipe below.

For further information relating to the club and its activities, visit http://www.fallbrookgardenclub.org.

Tomato Tuna Melt Casserole

Start to finish: 40 minutes

Serves: 6

16-ounce package pasta

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon black pepper

3 cups milk

2 cups shredded cheese

three 6-ounce cans tuna, drained, flaked

2 tomatoes, cut into 1/4-inch-thick slices

Preheat oven to 400 degrees. Coat a 9-inch by 13-inch baking dish with nonstick cooking spray.

In a large saucepan of boiling salted water, cook pasta for 7 minutes, or until al dente. Drain well and return to pot; set aside.

In a medium saucepan over low heat, melt butter. Stir in flour, salt and pepper and cook 1 minute, stirring constantly. Gradually stir in milk; increase heat to medium-high and cook until mixture thickens, stirring occasionally. Remove saucepan from heat and add 1 1/2 cups cheese, stirring until melted.

Add cheese sauce and tuna to pasta in pot; toss until evenly mixed. Transfer mixture to baking dish. Arrange tomato slices on top, Sprinkle with remaining cheese.

Cover baking dish with foil and bake 20 minutes. Remove foil and bake an additional 10 to 15 minutes, or until hot and bubbly.

Recipe courtesy of http://www.mrfood.com.