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Recipes

 

Herbal Salad Dressing

 

3/4 cup Olive Oil 1/3 cup Red Wine Vinegar 3 Garlic cloves, minced 1 tablespoon each: fresh Basil, Parsley, & Chives 1 teaspoon each: fresh Dill, Marjoram, Tarragon Salt & Pepper to taste

Blend all ingredients together in a jar or cruet. Refrigerate overnite. Shake before using. Store any unused dressing in refrigerator.

 

Yuletide Slaw

 

4 cups Red Cabbage, shredded 1/4 cup Lemon Juice 1/2 teaspoon Black Pepper, coarse 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.

 

 

Spinach Salad

 

1 lb. Spinach leaves 5 Green Onions, chopped 4 slices Bacon, fried crisp & drained 2 tablespoons Red Wine Vinegar 1 tablespoon Lemon juice 1 teaspoon Sugar Salt & Pepper to taste 2 Eggs - hardboiled - cooled & chopped

Wash spinach leaves in cold water. Pat dry w/paper towels and tear into bite sized pieces. Combine spinach and onions in large bowl. Crumble bacon over spinach mixture. In a small bowl, combine vinegar, lemon juice, sugar, salt, and pepper. Pour vinegar mixture over spinach and toss. Sprinkle with egg. (serves 4-6)

 

 

Baked Acorn Squash with Apples

 

2 Acorn Squash 2 Apples - peeled, cored, and chopped 4 teaspoons Honey 2 teaspoons Lemon juice 4 tablespoons chopped Pecans 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg

Heat oven to 350. Cut squash in half and scoop out seeds. Place cut side down in a baking dish and add about 1/4 inch water to the baking dish. (This will help keep the squash from drying out.) Bake for 30 minutes. Combine apples, honey, pecans, and lemon juice. Remove water from the pan and turn squash cut side up. Stuff squash halves with apple mixture. Sprinkle with cinnamon and nutmeg, and bake for an additional 30 minutes. (serves 4)

 

Wassail

 

3 Cinnamon sticks 6 Cloves 4 Cardamon pods 2 Oranges, sliced 1 Lemon, sliced 1/3 cup Raisins 1 quart Wine (or white Grape juice) 2 Apples, peeled & sliced 1/2 gallon Apple juice 2 pieces crystalized Ginger

Tie cinnamon, cloves, ginger, and cardamon into a piece of cheesecloth. Place spice bag, oranges, apples, lemon, and raisins in a large pan with the wine. Cover and simmer for 1 hour. Remove spice bag and fruit, add cider. Stir and heat mixture. Serve hot.

 

Soft Mead

 

1 quart Water, preferably Spring Water 1 cup Honey 1 sliced Lemon 1/2 tsp. Nutmeg

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising " scum " with a wooden spoon. When no more rises add the following: pinch Salt juice of 1/2 Lemon Strain and cool.

 

Strawberry Orange Smoothie

 

2 cups Tangerine-Orange Juice 1 cup ice 1 pint Strawberries, stems removed (set aside 4 with stems)

Combine ice and orange juice in a blender until ice is crushed. Add strawberries (except the 4 with stems) and process until smooth. Garnish with strawberry.

 

Orange Frost

 

6 ounce frozen concentrated Orange Juice 1 cup Milk 1 cup Water 12 ice cubes 1/3 cup Sugar

Combine ingredients in blender, mix until smooth.

 

Marinated Mushrooms

 

1/2 cup Italian Dressing 2 lbs Fresh Mushrooms 2 teas. Lemon Juice

In large saucepan, heat Italian dressing & mushrooms over medium heat for 5 minutes, then add the lemon juice. Remove from stove and pour into large baking dish. Cover & marinate in refrigerator, stirring occasionally, for 4+ hours. (makes 4 cups)

 

Stuffed Mushrooms

 

2 tablespoons Butter, divided 1/4 teaspoon dried Thyme 2 tablespoons diced Green Pepper Salt Pepper 1/4 cup chopped Mushroom stems 2 tablespoons chopped Onion 1/2 lb. Large Mushrooms, stems removed 3/4 cup Bread Crumbs 2 tablespoons cooked, crumbled Bacon Grated or shredded Parmesan or Mozzarella cheese (optional)

Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Sprinkle each with cheese. Bake for 15 minutes. Serve hot. (makes about 1 doz)

 

Beef Stuffed With Cream Cheese

 

1/2 pound thin sliced Roast Beef 8 oz. Cream Cheese, softened 1 clove Garlic, minced 1 Tbsp. Lemon Juice 1/2 tsp. seasoned Salt 1 Tbsp. prepared Horseradish

Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into 1/2 inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.

 

Spiced Lemon Pears

 

1 1/2 cups Water 1 cup packed Light Brown Sugar 1/4 cup Lemon Juice (from concentrate) 2 Cinnamon Sticks 6 whole Cloves 4 Fresh Pears, halved, pared, & core removed

In large saucepan, combine all ingredients except pears. Bring to boil; cook & stir until sugar dissolves. Add pears, cover & simmer until tender (about 10 minutes). Can be served warm or chilled. (serves 8)

 

Strawberry - Almond Peaches

 

2 1/2 cups fresh Strawberries 4 tablespoons Sugar - divided 1/2 cup Whipping Cream 1/2 teaspoon Almond extract 4 tablespoons finely chopped, Toasted Almonds - divided 4 large Peaches Lemon Juice

Remove stems from strawberries and slice fruit. Place in small bowl with 2 tablespoons sugar and 2 tablespoons almonds. Stir and allow to sit for 20 minutes. Slice peaches in half, remove pits, and peel. Sprinkle with lemon juice. Set each half on plate, depitted side up. Whip the cream; when stiff whip in remaining 2 tablespoons sugar and the almond extract. Spoon strawberry mixture over each peach, filling the indentation. Top with whipped cream and sprinkle with remaining almonds. (serves 8)

 

Stovetop Scalloped Apples

 

6 Granny Smith Apples, peeled and sliced 1/4 cup Butter 1/4 cup granulated Sugar 1/4 cup light Brown Sugar 1 tsp. Cinnamon 1/4 tsp. Nutmeg 1/8 tsp. ground Cloves 1/8 tsp. ground Ginger 1 tsp. vanilla

Place apples in a nonstick saucepan with butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 15 - 20 minutes over low-medium heat.

 

Sweet And Sour Quick-Pickled Vegetables

 

1 cup Baby Carrots, scraped 1 heaping cup bite-sized Cauliflower Florets 1 cup String Beans, trimmed, cut into l-inch lengths 1 small Zucchini, sliced l/4 inchthick l-pound jar Pearl Onions, drained, liquid reserved

Marinade: Liquid from pearl onions, plus enough water to make 1 1/2 cups 1/2 cup cider vinegar 1/2 cup apple juice 1 teaspoon salt 1/2 teaspoon each: dried dill, oregano. Steam the carrots, cauliflower, and string beans briefly until just crisp-tender. Rinse under cold water until they are completely cool. Combine with the zucchini and pearl onions in a mixing bowl and stir together. Stir the marinade ingredients together in a mixing bowl until thoroughly combined. Divide the marinade between two 1-quart jars. Divide the vegetables between the jars. Cover and refrigerate for at least 24 hours before serving. (makes 5 cups)

 

Fried Honeycakes

 

1/2 cup sweet White Wine 2 tablespoons Sugar 1 Egg 1 cup Honey 2/3 cup Flour 1/8 teaspoon Nutmeg 1/8 teaspoon Cinnamon Oil for frying 1/8 teaspoon Salt

Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.)

 

Faery Biscuits

 

5 cups self-rising Flour 3/4 cups Shortening 1/4 cup Sugar 1 pkg Dry Yeast 1 cup Buttermilk

Dissolve yeast in warm water. Sift Flour and add it to sugar and shortening. Add yeast and buttermilk, knead well. Do not let rise before baking. Store in refrigerator if not baking right away. Bake at 400 for 15 minutes.

 

 

 

Moon Crescents

 

1 cup finely ground Almonds 1 1/4 cups Flour 1/2 cup Confectioner's Sugar 2 drops Almond Extract 1/2 cup softened Butter 1 Egg Yolk

Combine almonds, flour, sugar, and extract until thoroughly mixed. Work in butter and egg yolk until blended. Chill dough. Preheat oven to 325. Pinch off pieces of dough the size of walnuts and shape into crescents. Place on greased cookie sheet and bake for 15 - 20 minutes.

 

 

 

Rhubarb Pie

 

3¼ cups Flour, divided 1 teaspoon Salt 1 tablespoon Vinegar 1 Egg, well beaten 1¼ cups Shortening 4 tablespoons Water ½ teaspoon grated Orange Peel 3 cups Red Rhubarb stalks, chopped 1½ cups Sugar

Preheat oven to 425. Sift 3 cups flour and salt into a large bowl. Cut shortening into flour until coarse crumbs form. Combine egg, vinegar and water in a small bowl-drizzle over flour. Mix dough lightly until it forms a ball, then divide in half. Roll out both halves on floured surface. Fit half into an 8-inch pie pan. Reserve second half for top of pie. For filling, mix ¼ cup flour, sugar, and orange peel. Put half of the rhubarb into pie shell and sprinkle with half of the sugar mixture. Repeat and dot with butter. Cover with reserved crust, slicing vents. Sprinkle with sugar and squeeze edges together to seal top and bottom. Cover edge with foil strip to keep from burning and bake 35 minutes. Remove the foil and bake another 15 minutes

 

 

 

Potato Leek Soup

 

3 Leeks 2 tbls Olive Oil 4 ½ pounds peeled Potatoes 6 cups Chicken or Beef Broth ½ pound smoked Ham or Pork Salt and Pepper to taste

Wash and cube potatoes, set aside. Clean the leeks thoroughly (they are full of sand), and dice. Heat the olive oil in a large pot and saute the leeks until they just start to brown (about 2 minutes) then add the potatoes and broth. Cover and simmer until the potatoes are tender (about 30 minutes), then mash about half of the potatoes with a potato masher. This is to thicken the soup. Dice the meat and add it to the pot along with the salt and pepper. Simmer until the meat is done. Garnish with chopped green onion.

 

Broccoli and Cheese Soup

 

1/3 cup butter 1 head fresh broccoli, washed 1 small onion, chopped 2 cloves garlic, minced 1/3 cup flour 2 cups half and half or light cream 2 cups chicken broth 1 tsp. Worcestershire sauce Salt and pepper to taste 2 cups sharp cheddar cheese, grated 1/4 cup green onions, chopped

Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and saute broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired

 

 

Vegetable Pizza

 

1 8-oz. can refrigerated Crescent Rolls 3-oz. Cream Cheese,softened 1/3 cup Sour Cream 2 Tbsp. Mayonnaise 1 clove minced Garlic 1 Tbsp. chopped fresh Dill 2 cups chopped raw vegetables, (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes,etc). 1 cup shredded cheddar cheese

Unroll the sheet of crescent rolls. Do not separate. Place the sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve.

Some recipes Reprinted w/permission - Llewellyn's Witches' Datebook 1