Tuesday Try A New Taste - Midsummer Feast

As I did for Beltane, I now do for Midsummer - but further in the future, so if you see something you like, you actually have time to make it…LOL I am going to do a non-vegetarian meal today, and a vegetarian menu next Tuesday.

So…Eat, Drink & Be Merry!

Easy Mead
from Llewellyn's Witches' Calendar 2000; written by Breid Foxsong

Ingredients:

• 1 quart dry cider (hard or alcohol-free)
• 3/4 cup honey
• 1/4 cup sliced citrus fruits
• 3 (3-inch) cinnamon sticks

Combine in a container just large enough to hold everything. Seal and refrigerate, shaking or stirring daily for five days. Strain before drinking.

 

 

Old Fashioned Root Beer
From Excellent Recipes for Baking Raised Bread, from the Fleishman Company, 1912.

Ingredients:

• 1 cake, compressed yeast
• 5 lbs, sugar
• 2 oz, sassafras root
• 1 oz, hops or ginger root
• 2 oz, juniper berries
• 4 gallons, water
• 1 oz, dandelion root
• 2 oz, wintergreen

Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes. Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir well. Let settle then strain again and bottle. Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.

Summer Salsa
Source Unknown

Ingredients:

• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 teaspoon basil
• 1 1/2 Tablespoons virgin olive oil
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• 2 small Serrano peppers
• 6 cloves garlic, peeled and minced
• 1 small purple onion, diced small
• 1 small red bell pepper, diced
• 1/4 cup fresh cilantro, chopped small

Stir together the thyme, marjoram, basil, and olive oil. Stir in the lemon and lime juice. Remove the seeds from the Serrano peppers, and mince the remainder. Stir in the minced Serrano peppers, purple onion, red pepper, and cilantro. Allow to sit for at least half an hour before serving to blend flavors.

Chilled Cucumber Soup
by Anna Franklin and Sue Phillips
found at White Wicca

Ingredients:

• 1 large cucumber, peeled and roughly chopped
• 1/2 pt plain yogurt
• Pinch cayenne pepper
• Salt
• Chopped fresh mint
• Dash olive oil

Place the cucumber and yogurt in a liquidizer and blend until smooth. Add the oil and seasoning and blend a little more. Chill in the fridge. Garnish with the fresh mint to serve.

Green Nations Herb Bread
Source Unknown

Ingredients:

• 1 c white or wheat flour
• 2-2 1/2 cups assorted grain flours of your choice (or more white/wheat flour if you wish)
• 1/2 to 1 cup assorted herbs
• 2 T sugar
• 1 1/2 t salt
• 1 1/4 oz yeast (1 pkg.)
• 1 1/4 c milk
• 2 T vegetable oil
• 1 egg

In a large bowl combine 1 c flour, sugar, salt and yeast and set aside. In small saucepan heat milk and vegetable oil until lukewarm. Be careful not to get your milk and oil too hot or it will kill the yeast. Add egg and warm liquid to flour mixture and mix well. Allow to sit for 3-5 minutes. With wooden spoon stir in herbs and remaining flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, adding more flour if needed. Dough should be elastic without being overly sticky or stiff. Place dough in warm greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, 45-60 min. Punch down dough, knead and place on a pizza pan or cookie sheet, cover with a tea towel and allow to rise again to double it's size. If you feel fancy sprinkle sesame, poppy or dill seed on top before baking. Heat oven to 400 ° and bake for 35-40 minutes or until done. Serve this bread warm with butter and honey.

What herbs you use depends totally on your personal tastes. Some suggestions: powdered rosemary, parsley, basil, cumin, coarse cracked black pepper, fennel, dill, dried and powdered radish tops, flaked dried carrot tops, nettle greens, calendula petals, finely ground dandelion greens, and thyme.

Orange Honey Butter
Found at Pagan Poet

Ingredients:

• 2 Tablespoons Grated Orange Rind
• 3 Tablespoons Powdered Sugar
• 1/2 cup Unsalted Butter, at room temperature
• 1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with Green Nations Herb Bread, scones or biscuits.

Herb Roast Chicken
From Red Deer & Elenya @ University of North Carolina

Ingredients:

• 1/2 cup Dry white wine
• 1 Lemon (juice of)
• 1 teaspoon garlic, minced
• 1/2 teaspoon Dried oregano
• 4 pounds Chicken, quartered
• 1/2 cup Olive oil
• 1/2 cup Tomato sauce
• 1 Onion, minced
• 1 Green pepper, minced
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Cumin

In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350° F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done.

 

 

Litha Mushrooms in Cream
Source Unknown

Ingredients:

• 1 lb. Mushrooms
• 2 T. Butter, melted
• 1 C. Cream
• Fresh thyme, parsley, garlic, rosemary, or other herbs of your choice
• Salt and pepper to taste

Clean but do not peel the mushrooms. Pat dry with a paper towel. Place them in a single layer in a buttered baking dish and dribble the melted butter over them. Bake at 400° until soft (about three minutes). Pour the cream over the mushrooms and turn the oven to 250° so the cream does not boil. Sprinkle with your choice of fresh, chopped herbs and a dash of salt and pepper before serving,
Serves 4.

The sudden appearance of wild mushrooms and their rapid growth were once believed to be a sign of magic. Campestri Agaricus (meadow mushrooms, those white caps commonly purchased in the produce section of the grocery store) growing in a circle were thought to be faerie circles where those wonderful, immortal creatures danced. Mortals were warned not to enter such a place or to fall asleep in a faerie circle because they were believed to be gateways to Faerie. Mushrooms in Cream honors the Fey Folk. Unless you are an experienced mushroom hunter, it is best to use mushrooms purchased through your green grocer. I like to use crimini mushrooms, who are in reality,  portabellos picked before they reach mature growth stage, large cap size. When picking through the mushroom bin on the produce aisle, always look at the under side of the caps and choose mushrooms whose gills have not yet opened.

Frosty Strawberry Pie
Submitted to All Recipes by: Jill D

Ingredients:

• 1 (3-oz) package strawberry flavored gelatin
• 2 cups sliced fresh strawberries
• 2 cups vanilla ice cream
• 1-1/4 cups boiling water
• 1 (9-inch) prepared graham cracker crust
• whipped cream
• walnut halves (optional)

Dissolve gelatin in boiling water and gradually add ice cream, stirring until melted.Note:If pie is to be chilled 3-4 hours before serving, increase to 1-1/2 cups water. Chill until thick but NOT set (15-25 minutes), and then fold in strawberries and pour into pie crust. Chill until firm; garnish with whipped cream and walnut halves. A very yummy summer treat....and you can substitute sugar-free gelatin. Be sure to keep it refrigerated! Garnish with whipped cream and walnut halves.
Makes 1 - 8 or 9 inch pie.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

Tuesday Try A New Taste -

Summertime Marinated Grilled Vegetables
Recipe courtesy of Rocco Dispirito

Ingredients:

• 1-inch piece fresh ginger, peeled and smashed
• 2 cloves garlic, minced
• 1 tablespoon chopped parsley
• 1/3 cup red wine vinegar
• 1 1/2 cups olive oil
• Salt and freshly ground pepper, to taste
• 2 red bell peppers, halved and seeded
• 2 yellow bell peppers, halved and seeded
• 3 zucchini, halved length-wise
• 3 yellow squash, halved length-wise
• 3 red onions, cut into 1-inch rings crosswise
• 2 bunches scallions, roots trimmed and greens trimmed one inch

In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour. Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions. Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.

Vegetables On The Grill
by BabooKyra

This is easy as pie.

• 1/4 inch slices of:
• green, red and yellow sweet peppers (skin on, seeded)
• eggplant (salted and drained, then rinsed -- you don't have to dry)
• summer squash (patty pan, yellow crookneck, zucchini, etc.)
• large carrots
• stalks of celery, threads removed
• and anything else that can be sliced wide enough to not fall through the grill

I've picked up several tabletop grills at garage sales (won't pay over $5, usually pay $2). These are immensely handy, since things aren't hidden in the broiler, and you have little cleanup. I just put the grill and catch pan in the dishwasher. Spray everything with olive oil spray. Sprinkle with salt and pepper (if you like, I don't), and just spread on the grill. I grill these in batches until striped on both sides, putting them into a plastic bowl in layers. After they're cooked, you can store them for up to a week.

They are yummy hot or cold, in sandwiches, as a side dish, lasagna, in a casserole, in quiche, in salads. I think they taste better after a couple of days, and are awesome reheated in a hot, dry non-stick skillet. It's so handy and healthy. The best sandwich is slices of veggies, raw spinach leaves, and muenster cheese, on whole wheat bread, grilled until the cheese melts.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste – Midsummer Chicken Stuffs

Honey Mustard Barbecued Chicken
From Elspeth’s Pagan Cottage

Foods for Midsummer are much the same as those for Beltane: anything spicy, fiery, or grilled is good. Make a fruit flambé by pouring brandy over a fruit salad and lighting it. Honey lemonade is a wonderful midsummer drink; mix 1 ½ tbs lemon juice and 3 tbs honey per cup of warm water; chill, and serve. Feast on spicy Mexican food, barbecued chicken and pork, strawberries and watermelon, and the veggies from your garden. This simple recipe is one of our favorite summer meals. Serve with a fresh green salad and warm bread.

Ingredients:

• 1 cut-up chicken
• 1/2 cup honey
• 3 tbs mustard
• 2 cloves garlic, minced
• 1/4 cup cooking sherry
• 2 tbs fresh parsley, minced
• 1/4 cup olive oil

Wash and pat dry the chicken. Combine the remaining ingredients in a small bowl. Brush the chicken with the mixture, cover, and refrigerate for an hour. Grill over a low flame, brushing frequently with the sauce. Try experimenting with different flavor mustards; I have a raspberry mustard that gives the chicken a wonderful flavor!

Herb Roasted Chicken
From Red Deer’s & Elenya’s

Ingredients:

• 1/2 cup Dry white wine
• 1 Lemon (juice of)
• 1 teaspoon garlic, minced
• 1/2 teaspoon Dried oregano
• 4 pounds Chicken, quartered
• 1/2 cup Olive oil
• 1/2 cup Tomato sauce
• 1 Onion, minced
• 1 Green pepper, minced
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Cumin

In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350 degrees F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from `this blog.

Tuesday Try A New Taste - Dandelions

Dandelions – they’re everywhere these days! Largely considered a weed by homeowners, this much maligned plant has remarkable nutritional value and is safe for consumption from root to flower. Dandelions can be gathered and cooked like any other green, such as turnip for a tasty, healthy addition to meals. Medicinally effective both internally and externally for a variety of ailments. Dandelions can be used for salads, wine, teas, as a remedy for many things. They are associated with divination, wishes, and calling spirits. A tea of the roots was drunk for heartburn by the Pillager Ojibwas. Mohegans drank a tea of the leaves for a tonic. Magically, they can be sewn tightly in a red flannel bag and worn around the neck to make wishes come true.

Pretty good for a “damned ole weed,” huh..? :) For today’s Try A New Taste, I present a couple of recipes made using dandelions…

Dandelion Salad
Found at Mountain Breeze

Ingredients:

• 4 c chopped dandelion leaves
• 3 Strips of bacon
• 3 Eggs, hard boiled

Dressing:

• 2 Tbsp Sugar
• 1½ Tbsp Flour
• 1 Egg
• 1 tsp Salt
• 1/4 c Vinegar
• 2 c Water

Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble

For dressing, mix together flour and salt. Add the egg, vinegar & water, stirring until blended. Add to the bacon drippings in the pan and cook until thickened. Cool slightly and pour over the dandelion leaves, mixing lightly. Garnish with hard-boiled eggs & bacon pieces. Serve immediately.

Dandelion Jelly
Found at Mountain Breeze

Ingredients:

• 1 qt dandelion flowers
• 1 qt water
• 1 tsp lemon juice
• 1 box Sure-Jell
• 4½ c. sugar

Cook the flowers & water together for three minutes, then strain & put the juice aside. Follow the directions on the Sure-Jell box, using the dandelion water you had put aside. Bring to a boil then add 4½ cups sugar & lemon-juice.

Dandelion Greens with Sausage
Found at Mountain Breeze

Ingredients:

• 1 gal dandelions greens
• 1 lb smoked sausage
• 3 small potatoes, cut & diced
• 2 Tbsp rice
• 4 Tbsp vinegar
• 1 to 1½ qt water
• 1 tsp salt

Wash & cut the dandelion greens and put in the bottom of a medium sized pot. Cut the sausage into pieces and add. Put more dandelion greens on top of the sausage, then put the potatoes on top of this layer of greens. Sprinkle rice over the potatoes. Boil 40 min* adding vinegar before serving.

*if starts to boil dry, add more water

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from `this blog.

Tuesday Try A New Taste – Beltane Sweet Treats!

Hot Pentacle Cakes
From : ( link now defunct

Ingredients:

• 1 c. whole milk
• 1 cube butter, melted
• 3 c. all-purpose flour
• 1/3 c. raw sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon fennel seeds
• 1/3 c. pine nuts
• 1/2 c. raisins
• 1 small can crushed pineapple, very well-drained
• 3/4 c. chopped Turkish "dried" apricots (these are the very soft ones)

Preheat oven to 375. Beat milk and butter together with fork. Mix dry ingredients, add the milk and butter mix and the fruits and fennel seeds. Drop in about 1/4 cup “globs” onto a greased baking sheet, leaving some room to spread, smoothing the tops as best you can (a wet hand works). Bake ‘til done, about 25 minutes (you may want to reduce the oven to 325 about halfway through). Cool and serve plain as "Soul Cakes" or decorate by piping pentacles on the buns with yellow frosting. (You could also bake this as a cake, in a star-shaped pan; in my experience, those tend to burn a little on the points, but if you're *very* careful about oven temperature......)

 

Strawberry Crisp
from: : ( Link now defunct

Ingredients:

• 1 c Uncooked Oatmeal
• 1 c All purpose Flour
• 1 c Brown Sugar
• 1/4 c Chopped Walnuts
• 1/2 c Butter or margarine
• 1/2 c Sugar
• 3 c Sliced fresh or frozen Strawberry

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F for 45 minutes. Serve warm or cold with whipped cream or topping.

 

Jam Filled Lemon Tarts
from link now defunct :(

Ingredients:

• 1-3 oz package softened cream cheese
• 1/2 cup butter, softened
• 2 Tbsp sugar
• 1/2 tsp grated lemon peel
• 1 cup flour
• Tasty jam: rhubarb ginger, apricot, cherry, etc.

Beat cream cheese and butter until smooth. Add sugar and lemon. Mix in flour. Gather dough into two balls, chill one hour. Roll out dough, cutting 2" disks out with cutter. Spoon 1/4" of jam into center of disc. Gather edges into three equally spaced corners - like a tricorn hat - and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes.

Faery Sugar
From Moonmuses

Ingredients:

• 3 cups fine white sugar
• 1 Tbsp Vanilla extract (the good stuff, not  the imitation)
• 1/8 tsp red food coloring
• Glass container

Lay sugar on wax paper & sprinkle on the Vanilla. Stir into the sugar till all mixed in. Next sprinkle on the red food coloring and incorporate in till sugar turns Faery pink. Save in glass container, you have labeled 'Faery Sugar' You can now use this special treat in Faery cookies, cakes and offerings to the Fae. You can even eat some yourself!

~ Barbara Morris 2001

Candied Violets
From Moonmuses

Ingredients:

• An egg white
• Violet flowers and leaves
• Fine or crystal Sugar
• Small paint Brushes

Wash the violets and leaves, and let dry. Separate the egg. Put yolk away for other use. Dip small brush in egg whites and paint petals front and back. Sprinkle sugar on the violets covering them completely. Put the violets on waxed paper to dry. You can do the leaves in the same manner. Use as garnish on ice cream, cakes and offering to the wee ones.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste – Spinach Mushroom Lasagna – (Vegetarian Recipe)

Let me start by saying I am not a vegetarian. I like cow. And some pig. And chicken. If that offends, well, it is what it is. I have never made this particular recipe, and quite frankly, probably never will. I do however, know that a lot of pagan folks aren’t, meat eaters, and don’t want to exclude them. Everyone is entitled to choose what they feel is right for them, and who knows? You might make this and find it to be supremely yummy! Matter-of-fact, if you do make this recipe, leave me a comment and let me know how it turns out..?

Get you own sigtags at eye4expression 

Spinach Mushroom Lasagna
from a dead link :(

Ingredients:

• 1 lb Firm tofu
• 1 tsp Salt
• 4 tbsp Lemon juice
• 2 tbsp Vegetable oil
• 2 ½ tbsp Tahini
• 1 tbsp Light miso
• 1 ½ tbsp Olive oil
• 1 lg Onion, chopped
• 2 lg Garlic cloves, pressed
• Black pepper to taste
• 1 tsp Nutmeg
• 2 tsp Tarragon
• 2 tsp Dill
• 8 oz Mushrooms
• 8 oz Spinach
• ½ c Fresh parsley
• 4 tbsp Breadcrumbs, toasted
• ½ c Walnuts
• 4 c Tomato sauce
• 9 ea Lasagna noodles, al dente

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion & sauté till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Sauté for several minutes. Stir in chopped spinach & parsley. Sauté very briefly. Remove from heat. Add the sauté to tofu mixture. Blend briefly. Be sure to maintain the texture. Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tbsp of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by ¼ of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Makes 9 servings.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog

Tuesday Try A New Taste – May Day Maple Bread

May Day Maple Bread
from Spirit Raven

Ingredients:

• 1 Envelope Dry Active Yeast
• 1 TBS Baking Powder
• 1/3 Cup Real Maple Syrup
• 1/2 Tsp. Salt
• 1/4 Cup Warm (105 degree F) Water
• 1 Cup Coarsely Ground Hazelnuts
• 3 Cups Flour
• 1/4 Cup Shortening
• 3 TBS. Packed Brown Sugar

Dissolve the yeast and maple syrup in the water. Mix 1 ½ cups of the flour with the brown sugar, baking powder, salt, and hazelnuts. Cut in the shortening using a fork. Add the yeast to the mixture; stir. Slowly add the remaining flour until the dough is easy to handle. Turn onto a lightly floured surface; knead for 1 minute. Cover, let rise for 15 minutes. Form into a round or oval; place on a greased cookie sheet. Let rise for 30 minutes in a warm spot. Preheat the oven to 350 degrees F. Slice the image of a heart into the top of the bread. Bake for 30 minutes. The bread is done if the loaf sounds hollow when tapped. If desired, the loaf can be brushed with a little syrup and butter during the last 5 minutes of baking.

Yield: 1 loaf.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste – Chicken Barley Stew with Herbs & Irish Soda Bread

Chicken Barley Stew With Herbs
From University of North Carolina Recipes

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.

Ingredients:

• 2-3 LB chicken breasts on the bone
• 2 Tablespoons Butter
• 1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
• 4 cloves garlic, chopped fine
• 6 oz barley
• 3 Tablespoons red wine vinegar
• 3 3/4 cups water
• 2 bay leaves
• 1 Tablespoon dried sage

In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well.
Serves 8.

Irish Soda Bread (Cuz stew needs biscuts!)
From The Website of Ireland

Ingredients:

• 1 1/2 cups All-purpose flour -- unbleached, enriched
• 1 1/2 cups Whole wheat flour -- stone-ground
• 1/4 teaspoon Kosher salt
• 1/2 teaspoon Baking soda
• 1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste - Beltane Bounty of The Earth Casserole Veggies Only

Beltane Bounty of The Earth Casserole
-Source Unknown

Ingredients:

• Bulgar Wheat about 1 1/4 cups
• Sweet Potato
• Broccoli
• Onion
• Tofu
• Soy Sauce about 1/4 cup
• Water to cover all ingredients about 2 1/2 - 3 cups

Wash, peel, and thinly slice veggies. Slice block of tofu. Layer veggies, bulgar wheat, and tofu in a large casserole dish making at least 2 layers of each item. Mix soy sauce with water and pour over all ingredients. Use water and soy sauce combo until all layers are covered. Cover casserole dish and bake in 350 degree oven for approximately 1 hour until veggies are tender. Do not allow to dry out. Add more water as needed.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste - Hot Cross Buns

"Hot cross bun, a round bun made from a rich yeast dough containing flour, milk, sugar, butter, eggs, currants, and spices, such as cinnamon, nutmeg, allspice, and cloves. In England, hot cross buns are traditionally eaten on Good Friday; they are marked on top with a cross, wither cut in the dough or composed of strips of pastry. The mark is of ancient origin, connected with religious offerings of bread, which replaced earlier, less civilized offerings of blood. The Egyptians offered small round cakes, marked with a representation of the horns of an ox, to the goddess of the moon. The Greeks and Romans had similar practices and the Saxons ate buns marked with a cross in honor of the goddess of light, Eostre, whose name was transferred to Easter. According to superstition, hot cross buns and loaves baked on Good Friday never went mouldy, and were sometimes kept as charms from one year to the next. Like Chelsea buns, hot cross buns were sold in great quantities by the Chelsea Bun House; in the 18th century large numbers of people flocked to Chelsea during the Easter period expressly to visit this establishment."

---Oxford Companion to Food, Alan Davidson
[Oxford University Press:Oxford] 1999 (p. 114)

found on The Food Timeline

* Hot Cross Buns *
From Ray

Ingredients for bread:

• 4 c pastry flour
• 2 c sugar
• ½ c ground almonds
• ½ c vegetable shortening
• 1 tube almond paste
• ½ tsp baking powder
• 1 tsp cinnamon
• 5 eggs, slightly beaten

Ingredients for icing:

• 1 c confectionary sugar
• ¼ tsp almond extract
• 1 tbsp soft butter
• 4 tsp water

Preheat oven to 375 degrees F. Combine bun ingredients in large bowl until a medium-soft dough forms. Add a little flour as needed for consistency. With your hands, shape biscuit-size balls. Slightly flatten the balls when you place them on an ungreased cookie sheet. Bake until golden brown, 15-20 minutes. Cool. Beat icing ingredients together until smooth. Frost buns with large cross (+) with icing.

 

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog

Tuesday Try A New Taste – Candy Easter Eggs

Candy Easter Eggs
from Eliza

Ingredients:

• 2 packages unflavored gelatin dissolved in 1/2 cup cold water
• 2 cups sugar
• 3/4 cup water
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1/2 lb. sweetened baking chocolate
• 3 milk chocolate bars
• 1/2 stick paraffin wax

Boil sugar, water and salt until thread stage. Add gelatin and heat until thick and stands in peaks. Add 1/2 tsp. vanilla. Beat for about 20 minutes.To shape eggs, fill large bun pans with flour and press eggs (chicken eggs, that is) into flour for molds. Pour candy mixture into molds. Let set. Make chocolate coating: melt chocolates and paraffin in double boiler. Dip eggs into chocolate mixture. Place on waxed paper to set up & harden.

Candy Easter Eggs 2
from Eliza

Ingredients:

• 1/4 lb. soft butter
• 3 lbs. icing sugar (start with 2 lbs. and then add gradually)
• 15 oz Eagle Brand milk
• 1/4 cup corn syrup
• 1/2 tsp. vanilla
• 1 Tbsp. flour
• 12 to 14 oz semi-sweet chocolate
• 1/4 slab paraffin wax about 1" (12 - 14 squares)

Place butter in a large bowl. Add milk and vanilla and corn syrup. Gradually work in icing sugar and flour. Turn mixture onto a table dusted with icing sugar. Work in remainder of sugar and knead until all has been used up. Kneading is the big secret. When mixture becomes shiny, it is ready to be shaped into Easter eggs. Roll it into a cylinder. Take a small amount (about the size of a baseball) and set it aside for coloring. Cut the rest of the cylinder into 20 pieces. Color the amount set aside with yellow food coloring and roll into 20 round balls. These are to be placed inside of each piece of the white mixture, then shaped into Easter eggs. Put aside to sit for one day. Place chocolate and paraffin in top of double boiler of hot but not boiling water. Melt. Insert the end of a small knitting needle into center of eggs. Dip quickly in chocolate. Place on waxed paper and spoon chocolate over hole made by needle. Let set. Store in refrigerator.-

Chocolate Fudge Ostara Eggs
From ShadoeRose

Ingredients

• 1/4 pound butter; melted
• 2 packages (3 5/8 ounce each (chocolate pudding mix)
• 1/2 cup milk
• 1 pound confectioners' sugar
• 1 teaspoon vanilla
• 8 ounces dipping chocolate

Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes,stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm. Melt chocolate, dip cooled eggs. Place on wax paper. Let stand until coating hardens. Makes 2 1/2 lb. of filling.

Marshmallow Ostara Eggs
From ShadoeRose

Ingredients

• 2 tablespoons Knox gelatin
• 1/2 cup cold water
• 2 cups sugar
• 3/4 cup hot water
• 1 cup white Karo syrup
• 2 teaspoons vanilla
• cornstarch for hands
• milk chocolate

Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240 degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling.

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste – Ostara Chicken

Ostara Chicken 
from Magick'ly Delicious 20 Recipes for the Kitchen Witch, A free ebook from Lorna Tedder, Shannon Bailey, and Aislinn Bailey

Ingredients:

• 4 tbsp butter
• 1/2 c slivered almonds
• 2 tbsp oil
• 1 3 lb chicken
• salt
• pepper

Sauce Ingredients:

• 3 oranges
• 2 tsp sugar

Melt butter in a large skillet. For prosperity of your crops (and other projects!), add slivered almonds and sauté until they are as golden as the sunlight which grows stronger with each passing day of spring. Sift the almonds out of the butter and set them aside in a round bowl, preferably yellow to symbolize the sun. Add oil to the skillet you used to sauté the almonds. Cut up chicken with a sharp knife, then sprinkle the chicken with salt and pepper. Place the chicken in the skillet and sauté it until it, too, is golden like the sun. Cover the skillet and cook on low for about 40 minutes.

While the chicken cooks, select three oranges--one for money, one for luck, and the third for love in the new season. Imagine the fortunes that come with each. Make a small hole in the top of the first two oranges and squeeze the juice into a cup. Peel the third oranges with your bare hands, remove the seeds and skins and place meat of the orange in the cup with the juice. Remove the chicken from the skillet and reserve the cooking juices from the skillet. Mix the squeezed orange juice, orange "meat," and sugar in the skillet with its reserved juices. Boil for about 2 minutes or until the mixture thickens to sauce. While the sauce boils, visualize the coming of a season filled with light and warmth and the return of prosperity and hope. When the sauce is ready, pour it over the chicken. Sprinkle the almonds over the entire dish and serve hot--like the sun.

Makes 4 servings -- perfect for a small Ostara feast.

(If you can't make the meal exactly as described or don't like an ingredient,not to worry - the real secret ingredient in these kitchen spells is YOU, not the garlic! Feel free to improvise!)

(From Gifts for the Goddess on a Warm Spring Morn C2001 by Lorna Tedder and Aislinn Bailey. Visit Spilled Candy for more free ebooks and magickal tips and crafts. You may freely copy, distribute, or post it to members of your circle, organization, newsletter subscribers, and/or web site with only two rules: You must print the notice at the bottom of each recipe whether you reprint the recipes individually or the entire book. The recipes have been copyrighted; therefore, the notice must stay intact.Failure to do so will be considered a violation of copyright law (not to mention karma). You must not accept any payment for use of the recipes in this book or include them in a collection for sale without obtaining express written permission from Spilled Candy Books, P O Box 5202, Niceville FL 32578.)

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions / recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste - Dandelion Lasagna

* Delicious Dandelion Lasagna *
from Dandelion Medicine by Brigitte Mars

Invigorate this Italian dish with vitamin-packed dandelion greens! Did you know that dandelions have 4 times the iron than does spinach?

Magical Properties: (from Suite101)

• Gender: Masculine
• Planet: Jupiter
• Element: Air
• Deity: Hecate, Brighid (Brigit, Brigid, Bride, etc),Belenos
• Power: Divination, Wishes, Messenger
• Astrological: Primary - Pisces, Sagittarius; Secondary - Aquarius, Sagittarius, Libra

Yield: Makes 6 servings.

You will need:

• 3 cloves garlic
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 teaspoon fennel seed
• 1 tablespoon olive oil
• 6 cups washed, chopped dandelion greens
• 3 cups tomato sauce
• 6 ounces tomato paste
• 9 lasagna noodles
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese

Preheat the oven to 375-degrees F (190-degrees C). Sauté the garlic, parsley, basil, oregano, and fennel in the olive oil, stirring until the garlic is cooked. Add the dandelion greens, still stirring, and cook until they are wilted. Add the tomato sauce and paste and simmer for 2 hours, stirring occasionally. Bring 2 quarts of water to a boil. Drop in the lasagna noodles and cook 5-7 minutes, until the pasta is tender. Drain and reserve. In a greased baking dish place a layer of the noodles and cover with the sauce. Spread the cheeses evenly throughout. Cover with a layer of noodles. Layer again with sauce and cheeses. Cover with the remaining sauce. Bake for 30 minutes, until cheese is nicely melted and sauce is bubbly. Serve immediately -- French bread and a green salad make nice company!

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Tuesday Try A New Taste – Earth Eggs

* Earth Eggs *
posted by ShahalaF

Earth eggs taste great! Magical Attributes: Health, grounding, connection to nature, Earth Magic. Celebrations: Earth day, Spring Equinox, Sealing the Frost, Binding of the Hearths, Festival of Durga, Saturnalia, Planting Festival, and the Festival of Ishtar.

Ingredients:

• 1 pound lean ground beef
• 1 small onion, minced
• 2/3 cup seasoned bread crumbs
• 1/4 cup milk
• 1 teaspoon of salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 hard boiled eggs peeled
• 1 egg beaten
• vegetable oil for frying
• 2 tablespoons of Worcestershire sauce
• 1/4 cup Ketchup

Mix the ground beef, onion, 1/3 cup of the bread crumbs, milk, salt, garlic powder, and the onion powder. Divide into six equal portions. Form each portion over a hard-boiled egg so that the egg is completely covered. Dip in the beaten egg; roll in the remaining bread crumbs. Fry the eggs in the oil over medium heat, turning frequently, until the meat is completely cooked and the crumbs are golden brown. Remove from the pan; slice in halves or thirds lengthwise. Pour off the remaining oil in the frying pan. Mix the Worcestershire sauce and ketchup in the frying pan; heat. Return the eggs to the frying pan for 2 or 3 minutes. Turning frequently until eggs are well coated. Yield 6 servings

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

Monday Make A – Natural Egg (or anything really…) Dyes

Natural Egg Dyes

Color	Herb	Type of Magic	Directions	Hints
Blue to Purple	Grape Juice	Fertility, Garden Magic, Mental Powers,Money	Add 1 cup frozen juice concentrate to 1 tsp. vinegar.	Eggs may be simmered right in the juice to cook.
Green	Colts-foot, bracken, for a pale green: spinach leaves, or red cabbage & tumeric combination	growth, prosperity	Pour scant tsp. of turmeric and 2-3 tbsps. of chopped red cabbage in a heat safe cup then add boiling water.
Yellow green	Carrot tops, for a green-gold: yellow delicious apple peels	fertility, new beginning	see below
Yellow	Tumeric, for a light yellow: orange or lemon peels, carrot tops, celery seeds or ground cumin	sun, energy, vitality	Put -1-2 tsp. ground turmeric powder in heat proof cup. Fill 2/3 full with boiling water. Add 1 tsp. white vinegar.	Works quickly. Turmeric stains so be careful. Wipe dusty spice residue from eggs.
Orange	Yellow onion skins	sun, energy, vitality	Use 1 large handful of onion skin for each cup of water. Simmer 20 minutes then add 1 tsp. of white vinegar.
Rust	Onion skin	strength	see below
Red	Madder root for a pale red: fresh beets or cranberries, frozen raspberries	sacred eggs	Put 2-4 tbsps. freshly grated beets in heat safe cup. Fill 2/3 with boiling water. Add 1 tsp. white vinegar.	Speckled design. Dye may be strained before use. Orange beets may be used to obtain saffron color.
Pink	Madder root	love, affection	see below
Blue	Blueberries	protection	see below
Bright blue	Red cabbage leaves	Spirit, Sky Father	Put 2-3 tbsps. chopped red cabbage in heat safe cup. Add boiling water. Add 1 tsp. white vinegar.	Let sit overnight. Avoid excess handling.
Beige to brown	strong brewed coffee, for a reddish brown: limes, deep brown: pecan or walnut shells	Earth, Mother Goddess, pecans-Money, Employment, walnut-Health, Mental Powers, Infertility, Wishes, Lime-Healing,Love,Protection, can’t find any for coffee :(	see below
Pale Green	red onion skins	same as yellow onion	same as yellow onion	Allow long steeping time.

To dye the perfect eggs the natural way, here's what to do:

1. Put eggs in a single layer in a pan. Pour water in pan until the eggs are covered.
2. Add about a teaspoon of vinegar.
3. Add the natural dye appropriate to the color you want your eggs to be. (The more eggs you are dying at a time, the more dye you will need to use.)
4. Bring water to a boil, then reduce heat and simmer for 15
minutes.
5. Remove the substance you used to color the eggs. Put eggs in a bowl. If you want your eggs to be a darker shade, cover them with the dye and let them stand overnight in the refrigerator.

Decorations:

Use small leaves from fresh or dried herbs like flat parsley, rue, thyme or fern. Press the leaves against the egg and wrap securely with a section of old nylon stocking. Do this before putting in the dye bath. After dyeing, rinse these eggs in clear water before unwrapping.The area under the leaves will have little or no dye if done properly.

Glue dried, pressed flowers, sequins, crepe paper, or similar flat decorations to the eggs. Use your imagination.

Create designs with markers, stickers, paints. NOTE: Drawing designs with crayons won't work here as the waxy crayons will melt off in the boiling process.

Taken in part from Lakewinds

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.