Sabbat Recipes (STILL CON'T)

ya gotta wonder where I find the time to type all this .. well its easy I have no life! lol

Litha Recipes

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.

 

Pink Dandelion Wine

This is a think ahead recipe as it takes one year to age properly. During the hot summer months, when dandelions dot your unsprayed, unpolluted yard (or if you are growing them in your garden), smile, thank the earth and make some ritual wine for next year or as a gift to someone.

2 quarts dandelions blossoms
2 quarts water
2 cups fresh or frozen raspberries
1 lemon
1/4 tsp. cinnamon
4-5 cups sugar
1/3 cup cake active yeast (or wine yeast)

Take the blossoms, remove stem and leaves, and boil in water. Remove from heat and let stand overnight, then strain. Then add lemon, raspberries, cinnamon and sugar (so its overly sweet to the taste). Warm mixture over low flame until the sugar is dissolved (honey many be substituted in equal proportions).

Next, when the mixture is lukewarm, add active yeast which as been suspended in warm water. Cover the pan with a towel and let it set for three days undisturbed.

As you check it, visualise the energy in your wine increasing even as the bubbles are forming ( a sign of fermentation starting).
Finally, strain the mixture again and bottle in loosely corked bottles. Once the corks no longer pop out, tasted to see if the wine needs any additional sugar. If so, return it to the stove and sweeten to taste, but bring it to a boil so as to kill the yeast.

Cork tightly and let age for one year in a cool, dark area for best results. Enjoy this liquid of the Earth and Sky or if you wish, you can use this as a offering for spells or spirits of your garden!

Ostara Recipes

White Almond Bark
Ingredients:
1 lb. white chocolate
1/2 lb. unpeeled whole almonds, roasted and cooled

Method:
Melt chocolate in top of double boiler, but do not let water boil. When chocolate is melted, add almonds. Mix well. Turn onto ungreased baking sheet. Spread out. Let stand at room temperature for 20 minutes. Refrigerate until set. Break into pieces.

Hunny Bunny Bread
Ingredients
3/4 cup milk
1 package active dry yeast
3 1/4 - 3 1/2 cups flour
1/3 cup honey
1 1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup warm water
1 cup quick or old fashioned oats, uncooked
1 egg
1 teaspoon cinnamon
1 1/2 cups confectioners sugar
2 tablespoons milk

Method
For bread, heat together milk and butter in small saucepan over medium heat, stirring occasionally until butter is melted; cool to lukewarm. Dissolve yeast in water.

In large bowl combine butter mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic.

Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes.

Divide dough in half. For bunny body, shape 1/2 to form a 36" long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly.

Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up rope spiral fashion; seal end tightly.

Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15" long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together.

Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees.

Bake 30-35 minutes or until golden brown. Cool on wire cooling rack. For icing, combine ingredients, mix until smooth. Drizzle over cooled bread.

Apricot Balls
Ingredients:
3/4 cup ground dried apricots
2 cup fine ground coconut
1/4 cup icing sugar
1/2 cup sweetened condensed milk
granulated sugar

Method:
1. Combine all ingredients and form into 1 inch balls. Roll in granulated sugar. Store in covered container.

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 immediately.

GREEN MAN SALAD WITH GREEN DRESSING

 Zucchini
Greens
Cucumbers
Watercress
  
Toss all ingredients in a salad bowl.  Dress with lemon and honey or Green Dressing: 1 cup mayonnaise, 1\4 cup pesto,
a pinch of watercress, poppy seeds, and a dash of vinegar.


  HOT CROSS BUNS

3 cups flour
¾ cup sugar
1 cup evaporated milk
¼ cup melted butter
¼ tsp. salt
1 large egg, well beaten
1 tsp. cinnamon
1/8 tsp.allspice(optional)
¾ cup raisins
1 package (1 oz.) dry yeast
  
Combine all ingredients except eggs and yeast and mix well. Dissolve the yeast
  in a ¼ cup hot water. Add yeast and eggs to the rest and mix well. Cover
  with a cloth and allow the dough to rise in a warm spot until it has nearly
  doubled. This will take about an hour.

Preheat oven to 400 degrees F. Shape the dough into round balls about 3 inches across and place them on a lightly greased cookie sheet or jellyroll pan. After five minutes, remove buns and cut into the dough about ¾ of an inch down, slicing equilateral crosses into the tops. Return to oven. Allow to bake for another fifteen to twenty minutes. Remove the buns from the oven and drizzle on the frosting.

Frosting:
2 cups confectioners’ sugar/ 1 tbsp. Milk/ 2 cups orange juice
Mix all ingredients and drizzle onto hot cross buns.