Addictive Sweet Potato Burritos -- a vegetarian recipe Ingredients 1 Tablespoon Vegetable oil 1 onion -- chopped 4 cloves garlic -- minced 6 cups kidney beans, canned -- drained 2 cups water 3 tablespoons chili powder 3 teaspoons ground cumin 1 tablespoon prepared mustard 1 pinch cayenne 3 tablespoons soy sauce 4 cups sweet potato -- mashed 12 10 oz flour tortilla -- warmed 1/2 pound cheddar cheese -- shredded       Procedure Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven, and serve. Serving Information Serves: Fat: g Calories:

Buddha's Feast -- a vegetarian recipe Ingredients 1/2 cup canned low-sodium vegetable broth 3 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon mirin 1 teaspoon Chinese chile paste 8 ounces firm tofu, cut in 1/2-inch cubes 4 heads baby bok choy, or 1/2 head regular bok choy 12 ounces broccoli florets 4 carrots, peeled and thinly sliced on the diagonal 8 ounces small shiitake or white mushrooms, stemmed and julienned 1 eight-ounce can sliced water chestnuts, drained 1 fourteen-ounce can baby corn, drained 2 cloves garlic, minced Cooked brown rice, for serving Nonstick cooking spray       Procedure 1. In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Addtofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside. 2. Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside. 3. Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately. Serving Information Serves: Fat: g Calories:

Festive Pumpkin Dip Ingredients 12 oz. cream cheese 3/4 C. cooked or canned pumpkin 2 Tbsp. taco seasoning mix 1/8 tsp. garlic powder 1/3 C. chopped dried beef 1/3 C. chopped green pepper 1/3 C. chopped sweet red pepper 1 can (2-1/4 oz.) sliced ripe olives, drained 1 round loaf (1 lb.) Italian or pumpernickel bread fresh vegetables, crackers or corn chips Procedure In a mixing bowl, beat cream cheese, pumpkin, taco seasoning, and garlic powder until smooth. Stir in beef, peppers & olives. Cover & refrigerate until ready to serve. Just before serving, cut off top of bread; scoop out the bread from inside, leaving a 1/2" shell (save the bread from inside & tear into bite size pieces for dipping). Fill the shell with the cream cheese mixture. Serve with dippers of your choice. Serving Information Serves: Fat: g Calories:

Lughnasadh (or Lammas) Herbed Flatbread Ingredients 1  (1/4 oz [7 gram]) pkg. active dry yeast 1 & 1/2 C warm water 1 tsp honey dash salt 3 tbsp olive oil plus extra for garnish 2 C flour 1 tsp minced fresh oregano 1 tsp minced fresh basil 2 or three cloves garlic, minced 1/4 C oil-packed sun-dried tomatoes, sliced 1/4 C sliced olives, green or black 1/3 C crumbled feta or goat cheese   Procedure Blend the yeast & 1/4 C of the warm water. Let stand for 5-10 min. until foaming. Mix in the remaining water, the honey, salt, and olive oil. Let sit for 5  more min. until foaming.   Add the flour & knead. Add additional flour if the dough sticks to the side of the bowl. Mold the dough into a ball. Drizzle with olive oil. Cover with a cloth for 1 hr.   Preheat the oven to 475 F (245 C). Punch down dough in center. Knead for 5 min. Spread & press the dough onto an oiled baking sheet. Sprinkle with the oregano, basil, garlic, tomatoes, olives & cheese. Drizzle with olive oil. Bake for 20 min. until golden.   Cut into squares & serve hot.   Note: You can use all-purpose flour, or substitute whole wheat flour for part of it. If you prefer dry-packed sun-dried tomatoes, blanch them in 2 C boiling water for 1 min. before you slice them.   Recipe from "The Wicca Cookbook" by Jamie Wood & Tara Seefeldt  Serving Information Serves: 6 Fat: g Calories:

Mabon Roast Chicken - from Laurie Cabot's book, "Celebrate the Earth" Ingredients 1 lemon 1 lg. whole roasting chicken 3 Tbsp. sweet butter, unsalted 3-4 sprigs fresh sage 3-4 sprigs fresh basil 3-4 sprigs fresh thyme Procedure First squeeze the juce of the lemon into the chicken cavities. Dab pats of butter on the chicken. Rub lightly with 1 or 2 sprigs ofeach of the herbs. Roast chicken for approximately 1 hour at 350 degrees F. Near end of roasting sprinkle on remainder of herbs, saving 1 or 2 for garnish. Serving Information Serves: Fat: g Calories:

Measurement equivalents and more! Ingredients You can find lots of helpful information pertaining to food, serving large groups, etc. at ButlerWebs.     Equivalents (Measurements) 3 teaspoons 1 tablespoon 4 tablespoons 1/4 cup 5-1/3 tablespoons 1/3 cup 8 tablespoons 1/2 cup 10-2/3 tablespoons 2/3 cup 12 tablespoons 3/4 cup 16 tablespoons 1 cup 2 cups 1 pint 4 cups 1 quart 4 quarts 1 gallon 16 ounces 1 pound 32 ounces (liquid) 1 quart or 4 cups 16 ounces (liquid) 1 pint or 2 cups 8 ounces (liquid) 1 cup 1 ounce (liquid) 2 tablespoons   Cooking Measurement Equivalents From HollysHints.com:   1 cup = 16 tablespoons or 48 teaspoons 1 pint = 2 cups 1 quart = 2 pints   Quantity Guide - For Serving Large Groups    Based on serving 100 people. To serve 50 people, divide by 2. To serve 25 people, divide by 4.   Coffee 3 lbs. Cream 3 quarts Milk 6 gallons Soup 5 gallons Hot Dogs 25 pounds Meat Loaf 24 pounds Ham, Beef, Roast Pork 40 pounds Hamburger 30 to 36 pounds Potatoes 35 pounds Baked Beans 5 gallons Cabbage for Cole Slaw 20 pounds Bread 10 loaves Rolls 200 rolls Butter 3 lbs. Potato Salad 12 quarts Lettuce 20 heads Salad Dressing 3 quarts Pie 18 pies Ice Cream 4 gallons Cheese 3 lbs. Pickles 2 quarts Procedure Serving Information Serves: Fat: g Calories:

Psychic tea Ingredients 3 parts rose petals 2 parts yarrow 1 part cinnamon     Procedure Brew, strain & drink a cup before/during divination and psychic work to enhance psychic awareness. Serving Information Serves: Fat: g Calories:

Pumpkin Dessert Dip Ingredients 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 jar (7 oz.) JET-PUFFED Marshmallow Creme 1/2 cup canned pumpkin 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg Procedure Mix ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with assorted fruit and NABISCOCookies. Serving Information Serves: Fat: g Calories:

Quick Coconut Diabetic Cream Pie - a sugar-free recipe Ingredients 1 baked 9-inch pie crust (can be reg. or graham cracker) 1 large pkg. sugar-free instant vanilla pudding 1½ cups cold skim milk (I use 1 3/4 cups) 1 (8-oz.) carton Light Cool Whip 1 cup flaked coconut, toasted and divided       Procedure In a mixing bowl, beat pudding and milk for 2 minutes on low speed. This is very thick. Fold in the whipped topping and ¾ of thecoconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well. Serving Information Serves: 8 Fat: g Calories:

Red Dragon Pie -- a vegetarian recipe Ingredients 4 oz Adzuki beans, soaked 2 oz Brown rice, soaked Water for boiling 1 tb Vegetable oil 1 md Onion, chopped 8 oz Carrots*, thinly sliced 1 tb Soy sauce 2 tb Tomato paste 1 ts Garlic powder 1/2 ts Oregano 1 ts Basil 1/2 ts Marjoram 275 ml Bean stock Salt & pepper 3 c Mashed potatoes 1 ts Parsley       Procedure Wash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 5o minutes oruntil the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cook covered for 5 minutes. Add the cooked beans & rice. Stir well & let saute for a few minutes, ensuring that the mixture does not burn. Combine the soy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed Potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the Potatoes are browned. Serve with vegetables or a green salad. Serving Information Serves: 4 Fat: g Calories:

Soft pretzels Ingredients 3 & 1/2 C. flour 2 Tbsp. sugar 1 tsp. salt 1 pkg, dry yeast 1 C. water 1 Tbsp. margarine 1 egg yolk, beaten 1 Tbsp. water coarse salt   Procedure Heat the 1 C. water & margarine to 120-130 degrees. Gradually add dry ingredients & beat 2 min. at med. speed of mixer. Add1/2 C. flour to make a soft dough. On floured board, knead 5 min. Set in greased bowl, turn to grease top, cover, let rise in warm place 40 min. Divide dough into 12 equal sections, rolling each into a 20" rope. Shape into pretzels. Place on greased baking sheet. Cover, let rise 5 min. Beat egg yolk & 1 Tbsp. water & brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees for 15 min. You can shape these into holiday shapes, too. I make them into broom shapes at Halloween! Serving Information Serves: 12 Fat: g Calories:

Sugar-Free Chocolate Mousse Ingredients 1 envelope unflavored gelatin 2 cups skim milk 6 tablespoons semisweet chocolate chips 1 tablespoon cornstarch 1 egg --separated 3 packets equal Procedure In medium saucepan, combine gelatin and milk. Let stand 1 minute, then add chocolate chips, cornstarch, and egg yolk. Cook overmedium heat, stirring constantly, until mixture comes to a full boil. Reduce heat and cook 1 minute longer. Chill until slightly thickened, stirring occasionally. Set saucepan in a larger bowl of ice cubes. Add 3 packets Equal and vanilla. Beat with mixer at high speed for 5 to 6 minutes. In another bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Fold into chocolate mixture. Spoon into 6 individual serving glasses. Chill at least 2 hours before serving. Serving Information Serves: 6 Fat: g Calories:

Williamsburg Bread Ingredients 2 8 oz. pkgs. cream cheese 2 pkgs. crescent rolls 1 cup sugar 1 egg (separated)   TOPPING   2 tsps. cinnamon   1/2 cup sugar   1/2 cup chopped pecans Procedure Place 1 pkg. of rolls in bottom of greased 9 x 13 pan (press flat). Mix cream cheese, egg yolk and sugar until fluffy. Spread evenly over dough.  Place remaining pkg. of rolls on wax paper & spread to pan size then transfer to pan.  Brush dough with egg white. Sprinkle on egg-brushed dough evenly. Bake @ 350 degrees for 35 Min.... Serving Information Serves: Fat: g Calories: