Whether you're a Gourmet Chef, a microwave addict,
or something in between ...you'll find some special ways to cook up
those frog legs and eye of newt for your next gathering!
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7 eggs ¼ cup crushed cornflakes Mix eggs and sugar. Add cottage cheese, sour cream, milk, vanilla, and raisins. In separate bowl, add butter to warm noodles, stirring until melted. Combine noodles with cottage cheese mixture. Pour into 9 x 13 glass pan. Refrigerate overnight. Preheat oven to 350°. To make topping, combine cornflakes, cinnamon, and sugar. Sprinkle over top of kugel. Bake 1 hour. Let dish set for about 5 minutes before |
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Here's a Southwestern breakfast dish from Edain Mccoy's book
1 (8-12) ounce can green chili peppers, drained (Use hot, medium,
or mild as you prefer) Grease the inside of a 9 by 9-inch baking pan and preheat the
oven to 350 degrees. Line bottom of pan with chili peppers.
On top of that place the cubed cheese and 8 ounces of mild salsa.
Pour the beaten eggs over this. Tip with a mixture of 4 ounces
of salsa and the shredded cheese. Salt and pepper to taste.
Bake about 20 minutes, or until top starts to turn gold and
a knife comes clean from the center of the eggs. |
Fruit Salad
1 Granny Smith apple, cored and chopped
1 red apple, cored and chopped
8 oz nonfat lemon yogurt
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
Combine all the fruit and nuts together in a large bowl. Mix in yogurt.
Chill and serve.
| Colcannon 4 potatoes, peeled and boiled 8 oz kale, steamed and chopped 3 tbs butter 1/4 cup milk 2 tbs sour cream 1 tbs onion, grated 1/2 tsp salt Mash potatoes and stir in butter, salt, milk and sour cream until fluffy. Add the kale and onion, and serve hot. Top 
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May Wine
1 bottle of white wine (German is ideal)
1/2 cup strawberries, sliced
12 sprigs of woodruff, fresh
Pour wine into a wide mouth jar or carafe. Add the sliced strawberries
and woodruff, and let sit for an hour or more. Strain and serve chilled.
Apple Nut Stuffing
6 cups bread cubes, toasted
3 cups apples, diced and peeled
1/4 cup butter
1 cup onion, chopped
1 cup celery, chopped
1/2 cup walnuts, chopped
1/4 cup raisins
1/2 cup apple cider or juice
1 tsp sage
1 tsp salt
1/2 tsp pepper
Preheat your oven to 350F. Melt butter in a pan, and saute the onion
and celery until just soft. Combine with the other ingredients in a
large mixing bowl and mix well. Bake in a covered dish for 1 1/2 hours.
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Yule Log Cake ~ Serves 12
Ingredients
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs
3/4 cup white sugar
2 (1 ounce) squares unsweetened chocolate
2 tablespoons water
2 tablespoons coffee-flavored liqueur
2 tablespoons white sugar
1/4 teaspoon baking soda
confectioners' sugar for dusting
4 (1 ounce) squares semisweet baking chocolate
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon coffee flavored liqueur
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray
a 10x15 inch jellyroll pan and line with parchment paper. Sift flour
with baking powder and salt and set aside.
2. In a large mixing bowl, beat the eggs on high for several minutes
until they are very pale and fluffy. Gradually add in the sugar, beating
1 to 2 minutes more or until very thick. Gently, but thoroughly, fold
in the flour mixture.
3. Melt the chocolate in a small saucepan over low heat. In a small
bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee
liqueur and the remaining 2 tablespoons sugar and the baking soda, then
gradually stir into the melted chocolate until smooth. Quickly, but
thoroughly, fold chocolate mixture into batter.
4. Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175
degrees C) for 18 to 20 minutes, or until a toothpick inserted into
the cake comes out clean. Lightly sift an even layer of confectioners
sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip
the cake out of its pan onto the prepared cloth as soon as it comes
from the oven. Carefully peel away parchment paper. Lightly dust top
of cake with confectioners sugar, then trim away crisp edges. Starting
with one of the short sides of the cake, immediately roll the cake up
in the cloth, jellyroll style, and cool thoroughly on a rack.
5. For the Filling and Frosting: In a small saucepan over low heat,
melt the chocolate. Remove from heat and let cool to lukewarm. In a
medium bowl, beat the cream cheese with the confectioners sugar until
smooth, then blend in the vanilla extract and coffee liqueur. Blend
in the melted chocolate. Unroll the cake and spread about 1/3 of the
filling evenly over the surface. Roll the cake back up.
6. Arrange cake roll on serving tray, then frost generously, swiping
with an icing spatula to form the long 'bark line' design. Swipe ends
of cake in a circular motion to simulate the tree-rings of a cut log.
Decorate log as desired with holly leaves and berries, mushrooms and
snow.
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Celtic Folklore Cooking by Joanne Asala A Kitchen Witch's Cookbook by Patricia Telesco A Witch's Beverages and Brews by Patricia Telesco The Wicca Cookbook: Recipes, Ritual, and Lore by Jamie Wood & Tara Seefeldt The Magic in Food Scott Cunningham |
More Sites with some great Pagan Recipes:
| Swankivy - lot of vegetarian dishes | Lughnasadh - Recipes and Lore |
| Pagan Recipes for the Holidays | The Witche's Anthology ~Beautiful Site! |
| A whole lot of Vegan Yule Recipes | Pagan Chef Recipes - another fine site |
| Pagan Hearth Recipes | Samhain Recipes from The Cauldron |
| Gingerbread Grandma's Cauldron | Joyous Yule - The Meditative Cat |
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