RECIPES

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RECIPES

Cheese Ball

Ingredients:

3 - 8 oz packages Cream Cheese

1 - bunch Green Onions

1 - can/jar Mushrooms

1 - can pitted Black Olives

1 - package Dried Beef (found in the deli case at the supermarket)

6 - tsp Accent

Method:

Chop all the ingredients finely. In a large bowl, cream the cream cheese until soft. Add all ingredients, mix well to distribute the ingredients evenly. Shape into a ball. Refrigerate for several hours so the flavors can blend. Serve with crackers. This is one of our favorites.

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Sandy's Bar-B-Que Sauce

Ingredients:

2 - cups Meat Stock

1 - large Onion, chopped

3 - cloves Garlic, crushed

1 - 8 oz can Tomato Sauce

3 - Tbsp of Chili Powder

1 - cup Sugar (white or brown)

1/8 - tsp Allspice

1 - Bay Leaf

¼ - cup Vinegar

1- 64 oz bottle of Tomato Ketchup

Method:

Add all ingredients to meat stock. Simmer over low flame until sugar is dissolved. Simmer for about one hour. Stir two or three times to prevent sticking. Remove bay leaf, allow to cool. Store in a tightly covered jar in the refrigerator. If you like your sauce hot, add hot pepper sauce, to taste.

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Munchies Salad

1 - head each of Cauliflower and Broccoli, cut into flowerettes.

1 - package of Carrots, finely sliced

1 - Onion, chopped

1 - Green Pepper, chopped

6-8 stalks of Celery, thinly sliced

1 - can Sweet Peas drained

1 - package Hidden Valley Ranch Salad Dressing Mix (made according to package directions).

Methods:

In a large bowl, mix veggies with dressing, toss. Chill well, enjoy! (Note: Any other raw vegetables may be added, keeps for about a week.)

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Delightful Desert

Crust:

1 - cup Flour

1 - cup Powdered Sugar

1 - stick Butter or Margarine (½ cup)

1 - cup finely chopped Nuts (Walnuts, pecans, not peanuts)

Methods:

Mix in bowl until the mixture is like corn meal. Pat in the bottom of a 9x13 pan. Bake at 350 degrees about 15 minutes or until lightly browned. Cool.

Filling:

3 - 8oz packages Cream Cheese (room temperature)

1 - cup Powdered Sugar

1 - 8oz container of frozen Whipped Topping (thawed)

1 - Tbsp Vanilla

Method:

Beat cream cheese with powdered sugar until smooth. Add vanilla, stir in the whipped topping by hand. Spread over crust.

Topping:

1 - can of Fruit Pie Filling

1 - 8oz container of Frozen Topping (thawed)

Method:

Spread pie filling over filling, cover with the whipped topping. Chill for about four hours, cut in twenty squares. This is very rich, so a little goes a l-o-n-g way.

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Ice Cream Pie for Sixty

10 - Graham cracker crust

20 - Packages of Jell-o instant pudding (any flavor)

30 - Cups cold milk

10 - Cups ice cream (softened, any flavor)

Method:

Combine pudding, milk and ice cream. Mix for 3-5 minutes, than fill crusts. Freeze for at least six hours. Let stand at room temperature for 5 minutes before cutting. Return any leftovers to the freezer.

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No Bake Strawberry Cake

1 - Angel food cake, broken into a 9 x 13 pan

1 - Package 6 serving size strawberry Jell-o

1 - Envelope Dream Whip (dry topping mix, made up by directions)

1 - 10-16 oz package of frozen strawberries with sugar, thawed.

Method:

Make Jell-o, set until thick but not firm. In a large bowl, put Jell-o and whipped topping, beat with a mixer until light and fluffy, fold in strawberries, pour over broken cake. Chill until firm and set.

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Oat Cakes (Original Recipe)

8 - oz. Oat Flour

8 - oz. Flour

4 - oz. Sugar

1 - tsp Sea salt

1 - cake Yeast

1 - cup hot water

Method:

Combine yeast with water and one tablespoon of the sugar. Mix dry ingredients, than add water. Mix well. Batter will be very thick and heavy. Cover. Set in a warm place to rise. When doubled in bulk, stir down. Bake by ¼ cup batter on hot bake stone. When well browned, turn and bake the other side until browned and the cake is dry. Place between brown paper and then in a brown paper bag. Store at room temperature. Recipe makes 12 oatcakes.

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Oat Cakes (Modern Recipe)

1 - cup Oat flour

1 - cup Buckwheat flour

½ - cup Malt sugar

1 - tsp Sea salt

1 - package fast-rising Yeast

1 - Tbsp Cooking oil

1 - cup hot water

Method:

Combine all dry ingredients. Add hot water, than stir batter well. Cover and set in a warm place. When the batter starts to bubble, stir down. Heat a heavy iron skillet, when very hot, coat lightly with cooking oil. Put about three to four tablespoons of the batter in the skillet. Spread the batter in a circle with the back of your spoon. Cook until brown and the edges are dry. Turn and cook on the other side until brown. Re-oil the skillet after three or four cakes have been made. Recipe makes 11-12 oatcakes.

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Perfect Corn Bread

1 cup sifted all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 cup yellow corn meal

2 eggs

1 cup milk

1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

Corn Sticks: Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

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Stuffed Mushrooms

From Wisteria's Faery Recipes

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

12 small slices 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. Top each with a cheese slice. Bake for 15 minutes. Serve hot.

Yield: About 1 dozen.

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Noodles in Faery Butter

From Wisteria's Faery Recipes

4 hard-boiled egg yolks

2 tablespoons orange flower water (optional)

1/2 cup sugar

1/2 cup sweet butter, softened

1 lb. noodles (any kind), cooked

1 teaspoon dried thyme

1 teaspoon dried sweet basil

1 orange, sliced (garnish)

Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices.

Yield: 8 Servings

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Mabon Recipes

Fall Sabbat Incense

3 parts Frankincense

2 parts Myrrh

1 part Rosemary

1 part Cedar

1 part Juniper

Burn during fall and winter Sabbat rituals.

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Stuffed Acorn Squash

2 acorn squash, washed and cut in halves

1/2 stick of butter

1/2 cup of crushed Ritz crackers

1/4 cup chopped walnuts

1/4 cup brown sugar

Wash and cut acorn squash in half from stem to bottom

Scoup out the seeds and rub the inside and cut parts with butter

Put the acorn squash on a cookie sheet

Melt the butter, and mix in the walnuts, brown sugar, and crackers

Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done.

Fresh Apple Pound Cake

2 cups sugar

1 teaspoon salt

1 1/2 cups vegetable oil

1 1/2 teaspoons vanilla extract

3 large eggs

3 cups firm apples, diced

3 cups plain flour

1 cup pecans or walnuts, chopped

1 teaspoon baking soda

Mix together sugar and oil.

Add eggs and beat well.

Combine flour, baking soda, and salt.

Add to oil mixture.

Stir in vanilla, apples, nuts, and mix well.

Pour batter into a greased 9 inch tube pan

Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.

Icing:

1 stick margarine

1/4 cup evaporated milk

1 cup light brown sugar

1 teaspoon vanilla

Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.

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Wild Rice with Apples and Walnuts

1 cup wild rice

2 cups water

1 Tablespoon vegetable oil

Cook rice and oil in water for 50 minutes.

1 cup walnuts

1 rib of celery, chopped

4 chopped scallions

1 cup raisins

1 red apple, peeled and chopped, set aside in lemon water

2 teaspoons grated lemon rind

Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.

3 T. lemon juice

2 garlic cloves, minced

1/2 t. salt

1/3 cup olive oil

pepper, to taste

Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.

Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.

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Sweet Potato Casserole

3 pounds sweet potatoes, peeled and steamed until completely soft

3/4 cup orange juice

2 eggs, beaten

2 Tablespoons melted butter

2 T. sugar

1 1/2 Teaspoons cinnamon

1/2 t. nutmeg

Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan.

1/2 cup flour

1/4 c plus 2 T. brown sugar

1/2 t. cinnamon

1/4 c. chopped butter

1/2 c. chopped pecans

Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes.

LAMMAS APRICOT WINE

1 pound Dried Apricots

4 quarts Warm Water

6 1/2 cups Sugar

2 1/4 cups Brown Sugar

1 1/2 cups Raisins

1 Tablespoon Ginger, minced

2 each Lemons, thinly sliced

2 each Oranges, thinly sliced

1/2 cup Yeast

Wash the apricots in several batches of water and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving

1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle.

LAMMAS PITCAITHLY BANNOCK (Scottish)

8 ounces Flour

4 ounces Butter

2 ounces Caster Sugar

1 ounce Chopped Almonds

1 ounce Mixed Candied Peel

Set Oven to 325 degrees F. Grease a baking sheet. Sift the flour into a bowl. Add the sugar and butter and rub in to form a dough. Add the almonds and mix in the peel, making sure they are evenly distributed. Form into a thick round on a lightly floured surface and prick all over with a fork. Place on the sheet and bake for about 45-60 minutes. Allow to cool and serve sliced thinly and buttered.

Lammas Oatmeal Bread

1 cup wheat flour

1/2 teaspoon baking soda

2 teaspoons salt

1 teaspoon nutmeg

1/2 cup brown sugar

1 cup butter

1/2 cup nuts

3 medium apples, chopped

1 cup raisins

1 teaspoon cinnamon

1 teaspoon ginger

1-1/2 cups rolled oats

1 egg, beaten

1-1/2 teaspoons vanilla or orange Mix above ingredients together completely, then place in a greased 9-inch cake pan. Bake at 350 degrees for 30 minutes, until it begins to move away from the sides of the pan. When cooled, this bread may be shaped for ritual. Also, fruits and nuts can be changed for different seasons.

Lammas Cranberry Sunflower Bread

" Delicious light brown bread loaded with fresh, natural ingredients. You can serve this bread to your vegetarian or naturalist friends with no guilt at all! Great toasted for breakfast, with a luncheon salad, or just to snack! "

Ingredients:

2/3 cup dried cranberries

2 cups hot water

2 (.25 ounce) packages active dry yeast

1/4 cup honey

1/4 cup molasses

1 cup warm water (110 degrees F)

1 cup rolled oats

2 eggs, beaten

2 teaspoons salt

1/3 cup shortening

6 cups bread flour

1/3 cup roasted sunflower seeds

Directions:

1 In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the

yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten

minutes. Drain and chop the cranberries, reserving the liquid; set aside.

2 In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2

cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the

remaining flour, 1/2 cup at a time, stirring well after each addition. When the

dough has started to pull together, add the cranberries and the sunflower seeds.

3 When the dough has pulled together, turn it out onto a lightly floured surface and

knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the

dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in

a warm place until doubled in volume, about 45 minutes.

4 Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly

floured surface. Divide the dough into two equal pieces and form into loaves. Place

the loaves into the prepared pans. (The dough can also be formed into longer loaves

and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise

until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F

(230 degrees C).

5 Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F

(165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few

minutes after removing from oven. You can brush all sides with a little butter or

margarine, if desired. Don't cut this bread too quickly, it tastes best slightly

warm or at room temperature.

Makes 2 - 9x5 inch loaves

LAMMAS BROWN RICE WITH PINE NUTS

1 1/2 cups Long-Grain Brown Rice

3 cups Water

1 medium Onion, chopped

2 Tablespoons Vegetable Oil

1 Tablespoon Ground Cumin Black Pepper, to taste

1 Tablespoon Fresh Parsley, minced

1/4 cup Pine Nuts

Soak brown rice in water at least 2 hours, or overnight. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and sautÈ until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts.

LAMMAS CORN PUDDING

2 cups young, fresh corn

3 eggs

1/2 cup sugar

1 cup milk

1/2 stick butter, melted

1 teaspoon salt

Melt butter into 12 X 12 glass baking dish. Beat eggs and other ingredients. Mix thoroughly and pour into dish. Preheat oven to 250 degrees. Bake for 1 hour, or until firm. A small pan of water in the bottom of the oven prevent drying. Serves 4 - 6

LAMMAS GAME HENS WITH ROSEMARY AND GARLIC

3 Cornish Game Hens, halved

3/4 cup Olive oil

4 Garlic cloves, crushed

3 Tablespoons Dry sherry

1 Tablespoon Fine chopped fresh rosemary Juice of 1 lemon

Salt to taste Freshly ground black pepper to taste

Split each bird in half. Set aside.

Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often. Broil in oven 7 or

8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your liking.

LAMMAS BLACKBERRY COBBLER

4 cups fresh Blackberries

3/4 cups Sugar

3 Tablespoons Flour

1 1/2 cups Water

1 Tablespoons fresh Lemon Juice

2 Tablespoons melted Butter

Pastry:

1 3/4 cups All-purpose Flour

2 Tablespoons Sugar

2 teaspoons Baking Powder

1 teaspoon Salt

1/4 cup Shortening

6 Tablespoons Heavy Whipping cream

6 Tablespoons Buttermilk

Preheat oven to 350 degrees Place fresh berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour this mixture over berries; bake at 350 degrees for 15 minutes while preparing the pastry. Increase oven temperature to 425 degrees.

Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Place the pastry over hot berries; then brush with melted butter. Cut a few vents in the top of pastry with knife. Bake at 425 degrees for 20 to 30 minutes, or until pastry is golden brown. Serve cobbler warm with vanilla ice cream Servings: 8

Mabon Incense

2 Parts Frankincense

1 Part Sandalwood

1 Part Cypress

1 Part Juniper

1 Part Pine

1/2 Part Oakmoss (or few drops of Oakmoss Bouquet)

1 Pinch Pulverized oak leaf

Burn during Mabon rituals.

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Formulas Magickal Recipes Pagan Resources

Incense Recipes

Wicca Recipes

Blended Oils

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Come to Me Oil

Used to attract a lover. Use equal parts of the following;

rose

jasmine

bergamot

damiana

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Business Success Oil

Use with spells to increase your business or carry stones or other objects annointed with the oil. Blend in equal parts.

High John the Conqueror

Commanding

clover

Balm of Gilead

bergamot

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Reveal Truth Oil

To reveal the truth of situation so it can be resolved.

patchouli 2 parts

honeysuckle 2 parts

sage 1 part

Balm of Gilead 1 part

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Incense

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Meditation Incense

Used as an aid to meditiation, you'll want this to be a personal blend. Start some charcoal before mixing the incense. Add a little of each ingredient to the base powder and burn a pinch. Experiment with mixture until the scent suits you.

frankincense

rosemary

sage

cinnamon

sandalwood

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Perfect Mate Incense

To attract the perfect mate for you at this time in your life.

red sandalwood 3 parts

patchouli 2 parts

orris root > 1 part

dragon's blood 1 part

lemmongrass 1 part

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Bath Salts

Muscle Relaxer

Soak in this relaxing bath to sooth soar , aching muscles. Great after a hard day. Add the following essential oils to a mixture of fine rock salt, sea salt, and cornstarch.

cedar 2 parts

cypress 2 parts

lavender 2 parts

lemongrass 1 part

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Purification

Perfect for use before rituals to cleanse your thoughts and mind.

geranium 3 parts

frankincense 1 part

rosemary 1 part

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Other Recipes

Full Moon Water

This is easy! Every Full Moon take a jar or bottle of water outside and set it where the light of the Full Moon will shine on it. Leave it there as long as the Moon is out. Ask the Goddess to bless the water with Her light and love. Now take the jar and close it tightly. Keep it to use in all rituals and spells that require water. When the next Full Moon comes, pour the remaining water in the grass or a garden (don't pour it down the drain!), and repeat the process.

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Psychic Tea

3 parts Rose Petals

2 parts Thyme

2 parts Yarrow

1 part Cinnamon

1 part Clove

Brew in boiling water for about ten minutes. Strain and add honey for taste if needed, do not add cream or milk. Use before divination psychic work, and astral travel to enhance the awareness.

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Healing Cream

Good for sores and pulled muscles

Supplies

carrier oil

your favorite essential oil

crystal energy (a liquid that aids our cell's ability to retain water)

spring water

sea salt

dried, ground sage

carmex

8- hour cream

Mix 1 part spring water to 2 parts crystal energy along with 5 part essential oil and 20 part carrier oil. add a pinch of sage and a pinch of salt. mix solution with a half carmex half 8-hour cream content. bless under a full moon for 1 night.

green healer

This page was last updated on 11/25/ 2000.

This web page is maintained by: The Good Witch Of The North