Recipes
Continued
Samhain Celebration Teen Recipes
Eye-Opening Fried Cornmeal Mush
1 cup cornmeal
1 cup cold water
1 tsp. salt
1 tsp. sugar
2 3/4 cups water in a pan
Bring the 2 3/4 cups of water to a boil. In bowl, combine the cornmeal, 1 cup
water, salt, and sugar. Gradually add this mixture to the boiling water,
stirring constantly. Cover and cook over low heat for 10-15 minutes. Pour into a
shallow loaf pan. Chill in refrigerator overnight. In the morning, turn out of
pan onto a platter or flat countertop. Cut into 1/2 inch slices. Fry slowly in
hot fat (bacon or sausage drippings) or very small amount of vegetable oil. Turn
once. When browned, serve warm with butter and syrup or fresh fruit.
Makes 6 servings.
BeWitching Apple Pancakes
2 cups sifted all-purpose flour
2 tbs. sugar
4 tsp. baking powder
1tsp. salt
2 well beaten egg yolks
2 cups milk
2 tbs. butter/margarine, melted
1 cup finely chopped apple, peeled and cored
2 stiffly beaten egg whites.
In a large non-metal bowl, sift together all the dry ingredients. In a smaller
bowl, combine the milk and egg yolks. Pour mixture into the dry ingredients and
stir well. Stir in the butter/margarine and apple. Fold in the egg whites. Let
the batter set up for a few minutes. Cook on a hot griddle or in a large frying
pan, using 1/3 cup of batter per pancake. Use a spatula or spoon to spread
batter evenly. Remove from heat, dot with butter, sprinkle with powdered sugar,
and roll up into log. Top with slightly heated applesauce and a dash of
cinnamon.
Makes 12 pancakes.
Sun God Sausage and Eggs
1 lb. Bulk pork sausage
4 hard boiled eggs
1/4 cup butter/margarine
1/4 cup all purpose flour
2 cups milk
1- 16oz bag frozen fresh corn
1 cup soft bread crumbs
1 cup coarsely ground turnip
1 zucchini squash sliced
1/2 tsp. salt
In a frying pan, cook sausage and turnip, drain. In a sauce pan boil zucchini
slices until tender, drain. Slice two of the eggs and line the bottom of a 1 1/2
qt casserole dish. For second layer, top eggs with 1/2 of the zucchini slices,
put other half aside. In the sauce pan melt butter/margarine, blend in flour,
salt, and a dash of pepper. Add milk all at once. Cook, stirring constantly,
until mixture thickens and bubbles. Stir in sausage mixture and corn. Pour 1/2
mixture over eggs, arrange the rest of the zucchini slices, pour in rest of
mixture. Slice the remaining two eggs and arrange on top of mixture. Sprinkle
with bread crumbs and bake at 375 degrees for 30 minutes or until heated all the
way through.
Makes 6 servings.
Spirited Cheese Stuffed Apples
1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine
Beat together both cheeses and the wine, with an electric or rotary mixer, until
smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch
thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours.
Cut apples into 8 wedges.
Hallowed Stuffed Mushrooms
2- 6oz cans of broiled mushroom crowns
1 tbs. finely chopped onion
1 tsp. vegetable oil
1/4 cup smoked cheese spread
1 tbs. catsup
1/4 cup finely chopped turnip*
1 tsp. minced garlic
Fine soft bread crumbs
Drain the cans of broiled mushroom crowns. Hollow out and chop up enough of the
pieces to make 3 tbs. In a sauce pan, combine the mushroom pieces, onion,
turnip, and garlic. Add the vegetable oil and cook slowly over a low heat. Stir
in the cheese spread and catsup. Stuff the slightly cooled mixture into the
mushroom crowns and place on a greased cookie sheet. Sprinkle tops with the fine
soft bread crumbs. Bake at 425 degrees for 6-8minutes.
Thought-Seed Crackers
1 box family-favorite crackers
Butter/Margarine
melted Onion or garlic powder
Caraway, celery, poppy, and sesame seeds
Dillweed
Brush the crackers lightly with butter/margarine. Sprinkle lightly with onion or
garlic powder and ever so sparingly with dillweed. Top with combination seed
mix. Bake on an un-greased cookie sheet at 350 degrees for 5 minutes or until
crisp and hot.
Legendary Oven Hash
1 cup coarsely ground beef
1 cup coarsely ground potatoes
1/4 cup coarsely ground onion
1/4 cup snipped fresh parsley
2 tsp. Worcestershire sauce
1- 6oz can evaporated milk
1/4 cup fine dry bread crumbs
1 tbs. butter/margarine melted
In frying pan, combine and cook beef, potatoes, onion, parsley, and
Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a
1 qt casserole dish. Mix bread crumbs with melted butter/margarine and sprinkle
on top. Bake in oven at 350 degrees for 30 minutes.
Makes 4 servings.
Carefree Corn-n-Cabbage Combo
In a 1 qt glass casserole dish, combine 1- 10oz package frozen whole kernel
corn, 2 cups chopped cabbage, 2 tbs. chopped onion, and 2 tbs. water. Cover and
microwave on high for 3 minutes. Stir. Cover and microwave for 3 minutes more.
Drain in a collander. In the same casserole dish combine 1 cup cream-style
cottage cheese, 2 tbs. grated Parmesan cheese, 1/4 tsp. salt and a dash of
pepper. Stir in drained vegetables. Microwave, uncovered, for 3 minutes. Stir
and microwave, uncovered for 3 minutes more. Stir and serve heated.
Makes 6 servings.
Festival Fruited Ribs
3 pounds beef/pork ribs
2 tbs. shortening
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/2 cup red Burgundy
1 clove garlic, minced
1-11oz package mixed dried fruit
3 tbs. all purpose flour
Meaty side down, place in shallow roasting pan. Bake at 450 degrees for 30
minutes. Season with a little salt and pepper. Add onion, carrot, garlic, and
burgundy. Cover and reduce heat to 350 degrees, bake for another hour.
Meanwhile, pour 1 1/2 cups of hot water over the fruit in a non-metal bowl. Let
it stand for the hour. Drain the fruit, reserving the liquid. Place the fruit
over the meat. Cover and bake for another 45 minutes. Remove meat and fruit to a
platter. Skim fat from pan juices. Add reserved liquid to juices. Blend flour
and 1/3 cup cold water in a sauce pan, stir in pan juice mixture. Cook and stir
over medium heat until thick and bubbly. Pour over ribs and serve hot.
Makes 6 servings.
**If you're going to have a bonfire, don't forget to throw the bones into the
fire for healthy livestock and prosperity. The livestock may not be yours', but
nobody wants to eat tainted meat......
Candied Squash Ring
Cut 2 acorn squashes crosswise in 1 inch slices. Discard seeds and ends. Arrange
in a single layer in a shallow baking dish. Cover and bake at 35odegrees for
30-35 minutes. Combine 2/3 cup brown sugar and 1/4 cup soft butter, spread over
squash. Bake, uncovered for another 15-20 minutes, basting occasionally.
Makes 6 servings.
American Traditional Pumpkin Pie
3 eggs 1/2 cup sugar
1/4 cup packed brown sugar
2 cups pumpkin mush*
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1- 12oz can evaporated milk
1 pie shell
Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs.
Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling
into the pie shell. Bake for 10 minutes, then reduce heat to 350 and bake for
another 50 minutes, or until pie sets.
Makes 6-8 servings.
*Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a
fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until
very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds
with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the
pumpkin meat with a potato masher or puree in a blender/food processor. Makes
about 4 cups.
Beltane
Things to eat at Beltane would be
ice cream, yogurt, cheese, custards, quiche, any dairy products.
Also Oatmeal, cookies, bread and Bannock
Oatmeal Bread
1 cup evaporated milk
2 TBSP vegetable oil
1TBSP vinegar
1cup all purpose flour
1 cup firmly packed brown sugar
1tsp baking soda
1/2 tsp salt
1 cup raisins or chopped nuts
Beat milk, oil and vinegar in mixing bowl
until smooth
Add oats, flour, brown sugar, baking soda and mix well
Add nuts or raisins turn into loaf pan bake at 350 for 50 - 60 minutes or until
done depending on the oven
Quiche
1 unbaked pie shell
2 eggs
1 cup half and half
1/2 tsp salt
dash of red pepper
3/4 cup gruyere cheese
1 TBSP flour
7 1/2 oz crab or mushrooms or peppers or whatever you would like
Bake pie shell at 450 for 10 minutes or until slightly brown
Beat eggs, half and half, salt and red pepper. Set aside
Combine cheese, flour, crab or mushrooms etc and sprinkle into the bottom of the
pie shell.
Pour the egg mixture over it
Bake at 450 degrees uncovered for 45 minutes or until a knife inserted comes out
clean
Yogurt
2-3 TBSP prepared yogurt
1 quart skim milk
1/2 cup instant non fat milk powder
Allow yogurt to reach room temp
Bring milk to scalding then cool to 110-115 degrees. Add dry milk and pour into
bowl
Cover then wrap in large towel
Set in warm place for 6 to 8 hours. When semi solid store in fridge
Add fruit when you just before serving
May Wine
White wine with a pinch of woodruff and fresh
strawberries
Lughnasadh
Known as the feast of bread. Whole
grain loafs, corn bread, berries, crab apples, barley soup and beer
Corn Bread
2 eggs
2 cups buttermilk
3 tbsp shortening melted
1 1/2 tsp salt
2 1/2 cups cornmeal
1 tsp baking powder
1/2 tsp baking soda
Beat eggs, add buttermilk and melted
shortening mix well
mix dry ingredients add to egg mixture
beat until smooth pour into greased pan\bake at 375 about 25 minutes serve hot
Beef Barley Soup
2 quarts water
soup bone with the meat on
1/2 cup celery tops
1TBSP salt
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste
Combine water, bone and celery tops
Bring to boil and cover lightly. Simmer for 2 hours
Remove bone and chop meat
Stir in barley and chopped meat. Cook 30 minutes
Add remaining ingredients and simmer for 30 minutes or until veggies are tender
Berry Parfait
Just layer strawberries then whipped cream,
blueberries then whipped cream then raspberries and whip cream
Yule Celebration Teen Recipes
Morning Julegroed
4 cups milk
A couple of almonds, finely chopped
1 rounded teaspoon of butter/margarine
1/4 cup sugar
1 cup washed white rice
A pinch of cinnamon powder
1/2 cup thick cream
In a large saucepan, heat the milk until boiling. Add butter/margarine, then add
the rice and turn down the heat. Cover with lid, and let rice simmer slowly for
about one hour or until the milk is absorbed. Transfer to a non-metal bowl and
fold in the cream and almonds. Serve in small bowls with sugar and cinnamon
sprinkled on top.
Sun Up Egg Squares
1 pound pork sausage, cooked & drained
1 1/4 cups bisquick
4 ounces mushrooms, sliced
12 eggs
1/2 cup sliced green onions
1 cup milk
2 medium tomatoes, chopped
1 1/2 teaspoon salt
2 cups Mozzarella cheese, shredded
1/2 teaspoon each; pepper, oregano
Layer the sausage, mushrooms, onions, tomatoes, and cheese in a well greased
13"x9"x2" baking dish. Beat together the remaining ingredients in
a non-metal bowl and pour over sausage mixture. Bake, covered, in a 350 degree
oven until golden brown and set (about 30 minutes). Cut into 12 3-inch squares.
Serves 12, can be halved.
Shortest Day Ham Loaf
1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk
Mix all ingredients above and shape into 2 individual loaves. In a saucepan
combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water
Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven
and bake for 1 hour, basting regularly. Makes 10-12 servings.
Yuletide Slaw
4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped
Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon
juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1
hour, Toss briskly before serving. Makes 8 servings.
Festive Ham Balls
3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese
Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above
ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the
balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or
until brown. Remove from pan and serve immediately. Makes 16 servings.
Brighter Day Cheese Ball
3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley
Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8
minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream
cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium
speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape
into approx. 4" ball, refrigerate for 15 minutes. After, on a sheet of
waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully
roll it around in the mixture, covering it completely. Rewrap the cheese ball
and place in refrigerator until time to serve. Serve with crackers or fresh
vegetables. Makes 24 servings.
Hot Spiced Wassail (non-alcoholic)
4 cups cranberry juice
6 cinnamon sticks
5 cups apple cider
1 orange, studded with whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar
Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks,
clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot.
Makes 12 servings.
Solstice Surprise Salad
1 large unpeeled cucumber
1 15 1/2 ounce can whole chestnuts
4 ounces cheddar cheese
3 tablespoons French dressing
Wash and dry cucumber. Cut into quarters, lengthwise, then thinly slice into a
non-metal bowl. Grate cheddar cheese and add to cucumber. Break up the chestnuts
into fairly large pieces and add. Toss well to mix, adding the French dressing.
Chill for one hour before serving. Makes 6 servings.
Roasted Lamb Feast For A (Sun) King
1-3 pound shank leg of lamb
2 teaspoons olive or canola oil
1/8 teaspoon each, salt and pepper
4 large sweet potatoes, peeled, cubed
8 cloves garlic
6 parsnips, cut into 1" pieces
2 large sprigs fresh rosemary
1 lemon, sliced
With a sharp knife, trim all fat and cartilage from the lamb. Season with the
salt and pepper. Make 1" deep slits all over the leg of lamb. Use most of
the garlic and all of the rosemary by pushing 1/2 garlic cloves and a few
rosemary leaves into each slit. In a large roasting pan, combine oil with the
sweet potatoes, the parsnips (turnips may be substituted), and the rest of the
garlic. Move the vegetables to the side of the pan, and place the leg of lamb in
the center. Move the vegetables around the lamb, surrounding it. Roast the lamb
and vegetables for 1 1/2 to 2 hours. Turn the vegetables occasionally so that
they cook evenly. Remove from the oven, and with a slotted spoon, transfer the
vegetables to a serving dish. Keep warm. Place the lamb on a carving platter and
cover with foil. Allow to stand for 5-10 minutes. Slice the roasted lamb and
serve with warm vegetables. Makes 6 servings.
The Best For Last Bars
1/4 pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounces bittersweet chocolate
3 1/2 cups sugar
7 ounce jar marshmallow creme
1 heaping tablespoon of instant coffee
1 teaspoon vanilla
In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar,
and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and
add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until
all ingredients are melted. Add the marshmallow creme and stir until well
blended. Stir in the vanilla. Pour into a slightly greased 9" x13"
pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings.
Mabon Celebration Recipes
Sea Turtle Wisdom Bread
2 tsp. active dry yeast
1 cup warm water
2 tsp. sugar or honey
3/4 tsp. salt
2 tsp. vegetable oil
2 1/2 to 3 cups all-purpose flour
Raisins
1 egg
Water
Green food coloring
Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold
in flour, as it becomes harder to stir, turn the dough onto a lightly floured
countertop and dust the dough with flour. Knead the dough by folding it in half
and pressing it with the palm of your hand until it springs back when you poke
it lightly with a finger. Form into ball and place in lightly greased bowl. Dust
dough with flour and cover it with a clean cloth towel. Let it rise for 30
minutes. (Shouldn't spring back, now)
After the dough has risen once, punch it down and form balls for the shell (6in.
diameter), head (3in.) , and legs (2in.), and assemble on a greased cookie
sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for
eyes. Let rise for 30 more minutes. Preheat oven to 375 degrees. Brush lightly
with egg wash ( 1 egg whisked with 1 tbs. water and couple drops green food
coloring) and bake for 25 minutes or until golden brown. Makes 2 turtles
Harvest Morning Muffins
3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with
paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar
and oil until well combined. Stir in the grated apples and carrots. In a
separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry
ingredients with the apple mixture until just combined. Spoon the batter into
the muffin tins and bake for 25 minutes.
Makes 12 muffins.
Lunch Crumble
5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice
Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a
casserole of the equivalent size, then dust it with flour. Peel, core and slice
the apples, and arrange them in the pan. In the bowl of an electric mixer, blend
the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed
until it forms a coarse meal. Crumble the mixture evenly over the apple slices
and sprinkle with the juice. Bake for 35 minutes.
Makes 6 servings.
(Serve warm with chilled fruit and vegetable plates, buffet style.)
Cinnamon Apple Butter (--N-Turkey) Sandwiches
9 to 10 apples, peeled and cored
1 cup apple cider
2 tsp. apple pie spice
(or 1/2 tsp. each nutmeg and allspice and 1tsp. cinnamon)
Cut the apples into 1-inch chunks. (Don't worry about making them perfectly
sized.) Place in a large, nonreactive saucepan and pour cider over them. Cover
the pot and cook for about 30 minutes over low heat, until the apples are soft.
Cool the mixture, divide it into two batches and puree each in a food processor
or blender. (At this point, you have an unsweetened applesauce, which makes
excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle
with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch
pan. Bake in a 300-degree oven for 2 to 3 hours, until thick and deep brown.
Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar
with a sealable lid. It will keep for up to two months in your refrigerator.
Makes 1 1/2 cups.
Create your favorite turkey sandwich buffet with slice turkey breast, lettuce,
tomatoes, avocado wedges, sprouts, etc. Use CAB* instead of butter or
mayonnaise.
Share the Wealth Applesauce
24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)
Peel and core the apples, then cut them into chunks. Place the apples in a large
nonreactive saucepan, and add the lemon juice and water. Stir in the sugar.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook
for 30 minutes or until the apples are soft. Remove the mixture from the heat
and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and
rigorously for a smooth sauce. For a pink applesauce, use red apples and leave
the skins on. Once the apples are soft, you can strain out the skins or lift
them from the sauce with a fork.
Makes 2 1/2 cups.
( Pour into resealable jars, decorate to give as Harvest gifts to relatives,
friends, and neighbors.)
All Things Harvested Pot Roast
4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
¼ tsp. dried thyme
¼ tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
¼ tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflower mix
In dutch oven or oven safe pot w/lid brown both side of the roast, using half
the butter. Set the roast aside. With remaining butter, saute' the onion,
garlic, and celery until onions are tender and beginning to brown. Add the the
thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to
the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325
degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to
taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20
more minutes. Serve with hot bread.
Makes 8 servings
Mabon Caramel Apples
1 package Kraft* Caramels
6 red or green apples, destemmed
6 popsicle sticks
Melt caramels slowly in a double boiler. When runny in consistency, stick
popsicle sticks into top center of apple, and dip apple into caramel sauce,
making sure to cover entire apple with a coating of caramel. Place dipped
apples, stick up on wax paper covered cookie sheet an refrigerate till caramel
hardens.
Makes 6 servings.
Ostara
Seeds, pine nuts, sesame seeds, poppy seeds, sunflower seeds, pumpkin
seeds etc.
green leafy vegetables
Poppy Seed Cheese Bread
1 cup shredded cheese
1 cup biscuit mix
1/2 cup milk
1 egg
1/4 cup chopped onions
1 TBSP poppy seeds
Combine
1/2 cheese and all biscut mix in bowl
Add milk and stir until moistened pat dough
Combine remaining cheese, egg and onion and spread over biscuit dough
Sprinkle with poppy seeds and bake at 425 for 15 to 20 minutes
Violet Salad
1TBSP raspberry vinegar
1TBSP minced Shallot
1/2 tsp dijon mustard
fresh ground black pepper
1 1/2 tsp chicken stock, vegetable for vegetarians
1 1/2 tsp virgin olive oil
1/2 lb mixed greens washed
1/4 cup violet blossoms
1/4 cup wild strawberries (optional)
Combine vinegar, shallot, mustard and some pepper in a small bowl. Let
stand 5 minutes
Whisk in stock then oil. Toss greens with dressings, top with
violets and strawberries and serve