Tuesday Try A New Taste – Apple Lovers Mabon Feast

August 25, 2009 at 10:21 am (Apple, Breads, Chicken, Mabon, Magic, pagan, Recipe, Tuesday, Witch)

Autumn Apple Punch
From Lyz


  • 1 1/2 quarts Apple juice
  • 2 Cinnamon sticks
  • 8 Whole cloves
  • 1 1/3 cup Pineapple juice
  • 1/2 cup Lemon juice
  • 2 pt Orange juice
  • 28 oz Ginger ale

Place apple juice in a non-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale.

Beef & Barley Vegetable Soup***
From Red Deer’s & Elenya’s


  • 3 pounds Soup Meat
  • 2 Tablespoons Fat
  • 2 quarts Water
  • 1 1/2 Tablespoons Salt
  • 1/4 Tablespoon Pepper
  • 2 Tablespoons Minced Parsley
  • 1/2 cup Barley
  • 1 cup Carrots, cubed
  • 1/4 cup Onion, chopped
  • 1/2 cup Celery, chopped
  • 2 cups Canned Tomatoes, drained
  • 1 cup Peas

Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.


Harvest Apple Salad
By FeyOtter


  • 6 large apples, chopped and seeded
  • 2 cups red seedless grapes
  • 1/2 cup chopped walnuts
  • 2 stalks celery, sliced
  • 1 large cooked sweet potato, cooked, peeled and diced
  • 1 16 oz container lite cool whip type desert topping
  • 1/3 cup light miracle whip type dressing
  • 1 t almond extract

Toss first 5 ingredients in a large bowl, and combine the remaining 3 until well mixed. Fold into the fruit and veggie mix…chill and serve.

Apple Bread
From The Dust Gully


  • 3- 4 shredded apples, with peels
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1/2tsp. each: salt, cinnamon, baking powder, baking soda
  • 1/2 cup tubinado sugar or 1/4 cup honey
  • 1 handful chopped walnuts (reserve some for topping)
  • 1/2 handful raisins
  • 2 cups flour
  • 2 palmfuls oats

Mix apples and all ingredients except flour and oats. Beat well. Gently add flour and oats to mixture. Stir just until blended. Pour into greased and floured loaf pan. Sprinkle top with the leftover walnuts, patting them down. Bake at 350 degrees for 1 hour.

Oven Roasted Red Potatoes & Apples
From The Dust Gully


  • 6-8 red russet potatoes
  • 6-8 apples
  • 2 tbs. shortening/margerine

Parboil potatoes. Rub skins with margarine and place in roasting pan along side the apples. Roast at 350 degrees for 30 minutes.

Poached Chicken Breasts in Wine & Applesauce


  • 1 c applesauce
  • 6 boneless, skinless chicken breasts
  • ½ c semi-dry white wine
  • 1 tbsp olive oil
  • 2 finely chopped garlic cloves
  • 1 tsp crumbled thyme leaves
  • ½ tsp each salt & pepper


Flatten chicken with a mallet or the sides of a cleaver, place in a glass dish, sprinkle evenly with thyme, salt and pepper, and pour wine over all. Cover & refrigerate for at least ½ hour. Heat oil on high in a skillet. Sauté garlic until just slightly browned. Add chicken breasts. Reserving wine, and sear on both sides. Lower heat to medium. Pour in reserved wine & applesauce. Cover & simmer about 15 minutes. Adjust seasonings.
Serves 3-6

Healing Apple Crisp
from "The Magic of Food" By Scott Cunningham


  • 2 cups apples, peeled and sliced
  • 1 tsp. lemon juice (freshly squeezed)
  • 1/2 cup honey
  • 1/2 to 3/4 cup graham crackers, crumbled
  • 2 tbsp. butter, melted.

Preheat oven to 375 F. Visualize yourself in glowing, radiant health as you peel and slice the apples, squeeze the juice, and crush the graham crackers. Turn prepared apples into a 9 x 9 baking dish. Mix the lemon juice into the honey and our over the apples. (If the apples are very tart, use slightly less lemon juice and slightly more honey.) Combine the crumbled graham crackers with the butter and sprinkle over the apples. Bake at 375 F for 30 to 40 minutes (until the apples are tender.) Serve topped with cream and a sprinkle of cinnamon. Serves four.


Mabon Vegetable Soup Spell
(Spell is from "A Victorian Grimoire" by Patricia Telesco)


(see recipe above for Beef & Barley Vegetable Soup)

Any and all vegetables and spices that you care to use….

Make the soup in your cast iron cauldron, a regular stock pot – or use the modern Witch’s Electrical cauldron (the crockpot <eg>). Think about a problem or event in your life that you would like to change. Stir the soup clockwise to bring movement, counterclockwise to slow things down. Once the soup is done, eat and enjoy!


Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from this blog.

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