Recipes
Earthas'
favorite Bar-b-que Chicken and Veggies
1 bottle of Italian salad Dressing
2 lbs Chicken Breasts
1 lb each Zucchini, Squash, Tomato, Onion, Bell Pepper, ( and what ever)
Marinate the Chicken and Vegetables
in separate containers. Barbeque the Chicken Breasts over an Outdoor Grill.
until they are done.
Then skewer the marinated Veggies and place them on the Barbeque grill
also. In Texas we use Mesquite wood or Hickory Oak for Barbequing. ( it's
bad luck to burn Willows ya know. )
The veggies take only a few minutes So, wait until the Chicken Breasts are
almost done. Then add the veggies.
Mango Chicken
Marinade
4 large chicken
breasts
2 cups Mangos,
1 cup peaches,
1 tsp jalapeno juice,
1/4 cap sugar.
Mead, Mead, Mead
15 lb Honey
5 Gal water
(no distilled water)
1 box of Apple & Cinnamon tea
1 box of Champaign brewers yeast.
(for sparkling Mead add
powered sugar during the bottling stage)
Boiled the tea let cool
enough to add yeast,( about 70 degrees)
Then add the Honey to the
tea and yeast. Stir in as much of the honey as you can.
Then add all of the honey
and tea mixture to the 5 gal container of water. secure the vent trap. Put it in
a cool dry place and wait 6 months for the yeast to work her magic.
The vent trap. Well you
can buy the fancy ones or just use a water Bottle with a small neck and put a
Big balloon over the mouth secure it with a rubber band and when it stops
expanding and retreats for the final time. it's done.
Litha Celebration Recipes
Traditional Pagan foods associated with The Litha Sabbat are fresh
vegetables of all kinds and fresh fruits of yellow, orange, and red. Fresh fruit
juice mixed with 7-Up compliments any meal. Since Litha is a time for the young
and childlike play, the following recipes are geared towards teens preparing the
meals. Here are some easy dishes that can be both fun and symbolic.
Sun's Up Cobbler
1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg
Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and
slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture
comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice,
butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch
baking dish.
Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then
into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375
degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6
servings.
Lunchtime Cranberry Sun Mold
2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, undrained
1 grapefruit, peeled and sectioned
In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost
boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat
and stir until fizzing has stopped. Pour into round mold. Chill until set.
Unmold onto a serving dish with a layer of lettuce leaf bedding.
Garnish with orange and grapefruit sections. Top with alternating orange and
grapefruit sections in a "pinwheel" array. Serve as salad or dessert.
High-In-The-Sky Sunny Sandwiches
4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing
Split rolls lengthwise, cutting to but not through crust at back. Spread cut
surfaces with butter or margarine. For each sandwich: Cover bottom half with a
couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips
and add a few strips, fold slices of ham and salami and add. Place egg slices
(3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing
over each sandwich. Makes 4 servings.
Setting Sun Taco Salad
1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated
In skillet, brown the ground beef. Sprinkle in the package of taco mix and stir
in the water. Simmer uncovered for approximately 10 minutes. In a salad bowl,
combine all the rest of the ingredients except the chips. Divide salad onto 4-6
plates, spoon meat mixture on top, and garnish with chips.
Bright Memories Parfait
1 23/4 oz package vanilla custard mix (no bake type)
1/2 tsp. vanilla
2 cups milk
1 1lb 5oz can pineapple pie filling
2 3oz packages cream cheese, softened
In sauce pan prepare custard according to the package directions using the milk.
Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in
vanilla. Chill custard mixture and pie filling separately until ready to serve.
When ready to serve, spoon alternate layers of mixture and pie filling into
parfait or juice glasses. Top with some type of berries if desired. Serves 6.
Warm Glow Applesauce
8 med apples, cored, pared, and cubed
2 tbs. lemon juice
1/4 cup sugar
5 or 6 drops red food coloring
1/4 cup water
Put apples, sugar, water, lemon juice, and food coloring in blender; cover and
blend until smooth. Heat in sauce pan on low to serve warm, or chill. Makes 4
1cup servings.
Imbolc Celebration Recipes
Traditional foods for the Imbolc celebration include those made with
seeds, (to symbolize growth), raisins (a fruit of the Sun God), pork, poultry,
or lamb, with sides of potatoes, cabbage, onions, and garlic. Imbolc is the
mid-point of the dark half of the year, and though stored foods are running low,
it is a celebration of renewal and preparation for Spring.
Maiden Wakes Muffins
2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly.
Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda,
cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate
bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the
flour mixture until just wet. Grease muffin pan with a little butter or use
cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes,
or until golden brown. Cool for 5 minutes before removing from pan. Makes 8
servings.
Returning Sun Spice Bread
1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**
**Equal parts of cinnamon, nutmeg, and allspice.
Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed
spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the
center of the flour mixture. In a small sauce pan, melt the butter and the syrup
over a low heat, then pour liquid into the well in the middle of the flour
mixture. Add the beaten egg and the milk, and mix very well. Pour into a well
greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50
minutes. This bread can be made the night before as it improves with age. Makes
8-10 servings.
Bride's Brunch
2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham 1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk
Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of
shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not
mix the egg yolks with the egg whites. Add the green onions/chives, salt, and
pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie
shell. Mix the remaining egg with the milk and lightly brush the top crust with
the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6
servings.
Ewe-L" Love This Potato Soup
2 oz butter/margarine
1 clove garlic, crushed
2 medium onions, peeled
Salt & pepper (to taste)
3 large potatoes, peeled
1 sprig thyme, bay leaf, and bunch parsley
2 pints milk
Chopped chives to garnish
Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well
in the butter. Put a lid on the pan and allow the vegetables to simmer over a
low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk
and all other ingredients, except for the chives, and simmer for about 30
minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or
blender (on chop) for about 1 minute. Pour into soup bowls and garnish with
chives. Makes 6 servings.
Winter's Light Creamed Cabbage
1 lb. pre-cooked ham, 1" cubed or shredded
1 heaping tsp. flour
1 firm white cabbage
1/2 tsp. each salt & pepper
1 cup cream
grated nutmeg
Cut cabbage in half, then into four (small head) or six (large head) pieces.
Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under
cold tap water. Drain again. Slice across the grain in 1/4 inch strips. Melt a
little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and
keep stirring all the time. Add salt, pepper, and a dash of grated nutmeg. Next
add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let
it come to a boil. Add the cubed or shredded ham, and lower the heat. Cover the
sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8
servings.
Imbolc Feast Lamb Stew
2- 1/2 lb. lamb neck chops
1 tbs. lamb fat
4 medium onions
1 tbs. butter/margarine
4 medium carrots
2 1/2 cups water
4 medium potatoes
1 tbs. parsley, chopped
1 tsp. each salt & pepper
1 tbs. chives, chopped
Don't let the butcher trim the fat off of the lamb chops. Shred some of the
excess fat and cook it down in a large pot or Dutch-oven. Peel the onions,
carrots, and potatoes. Cut the onions and carrots into quarters, and put all the
vegetables aside. Cut the meat into8 pieces, and trim away the rest of the
excess fat. The bones need not be removed. Place the meat in the hot fat and
brown. Repeat with the onions and carrots. Add water, salt, and pepper
carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is
cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a
separate sauce pan, allow to cool for a few minutes, skim off grease, and
reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan.
Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.
Blessed Bride's Cake
1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp. baking powder
Mix all the ingredients together until they are wet. Do not over mix. Pour into
a greased and floured 9"x9"x2" square baking pan. Bake at 350
degrees for 20-30 minutes, or until knife inserted in middle of cake comes out
clean. Allow to cool before serving.
Imbolc Ritual Cake
13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar
This is all done in one pan, so clean up is a breeze! Preheat oven to 350
degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an
ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients,
except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in
center of cake comes out clean, and the top is golden brown. Remove from oven
and cool. Sprinkle with powdered sugar. Makes 8 servings.
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