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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.
lace 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
- 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 1999
Combine 1 pint dry sherry, a 6-inch piece of rosemary, and honey to taste; remove rosemary after 3 days - Enjoy!
Stuff whole onions with one garlic clove each; bake until tender and serve with sour cream and chopped chives.
Deep fry curly parsley sprigs for a few seconds for a delicious garnish.
For crunchy coleslaw, cut cabbage in half and soak in salted water for 1 hour. Drain and proceed with recipe.
To test the freshness of dried herbs, rub them between your hands. If there's no smell they are no good.
Soups & stews too salty? Add a raw potato to absorb the salt.
Lettuce leaves will absorb fat. Place in pot and excess fat will cling to the leaves.
Add a tablespoon butter to inexpensive cake mix for a richer flavor.
Season with seeds to add flavor:
Caraway - Tangy and slightly sweet
Cardamom - Spicy
Celery - Strong, use sparingly
Cumin - Slightly bitter
Dill - Pungent and strong
Fennel - Licorice flavor
Mustard - Dry is a mix of several varieties of seeds
Sesame - Sweet, nutty flavor
Chew aniseed to freshen breath after heavy winter meals.
Stand herbs in water overnite before making them into posies to prolong freshness.
Work marigold petals into butter for a decorative orange hue.
Fill fabric bags with dried hops and lavender for sleep pillows.
Freeze borage flowers into ice cubes to add to summer drinks.
Add crushed aniseed to apple pies.
Cooking in a cast iron pot will boost iron intake.
Plant a few sprigs of dill near your tomato plants to repel tomato worms.
Use club soda to clean and polish kitchen appliances.
 In Memory of 9/11
My others:
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