Friday (yes, I know it’s Thursday…) Form A Circle – New Year’s Eve Blue Moon Ritual

December 31, 2009 at 11:38 am (Banish, Blue Moon, Chicken, Cleansing, Elements, Friday, Life, Magic, Meditation, Moon, pagan, Path, Ritual, Witch)

Blue Moon
A Blue Moon is that wonderful occurrence when the Full Moon shows us her face twice in one month. Also known as a Goal Moon, it’s an excellent time to set new goals for yourself. This year we have a blue moon on New Year’s Eve. Because it is falling on Thursday, I am going to go ahead and post Friday’s Form A Circle a day early – so all three of my regular visitors have the option to make use of it…

Winter

Adapted from "Full Blue Moon Ritual"
March 27, 1999
Morgaine Windrider

Opening:
We are here to celebrate the Full Blue Moon. I conjure this circle of power to be a world apart. I encircle this sacred space and all within. Let nothing enter unwelcome.
Welcome to Elements:
East:

Spirits of Earth, Guardians of the East; come to us. Gnome, Wise Wolf help us celebrate this magical night of the Blue Moon. Show us the building blocks of stability.

South:

Spirits of Fire, Guardians of the South; come to us. Salamander, Fiery Dragon help us celebrate this magical night of the Blue Moon. Bring to us the flames of creativity and inspiration.

West:

Spirits of Water, Guardians of the West; come to us. Mermaid, Playful Dolphin help us celebrate this magical night of the Blue Moon. Wash over us with the joy of life.

North:

Spirits of Air, Guardians of the North; come to us. Faerie, Soaring Hawk help us celebrate this magical night of the Blue Moon. Give us the breath of new beginnings.

Welcome to God and Goddess:

I would like to ask the Blessed Goddess to be with us on this night of the Blue Moon.
Welcome and Blessed Be.
I would like to ask the Loving God to be with us on this night of the Blue Moon.
Welcome and Blessed Be.

Priestess:

This evening holds special meaning for us as we begin a new journey along our path to the Lord and Lady. This is the night of the Full Blue Moon, a time for beginnings, initiation. How wonderful that it has fallen on the last day of the old year, giving strength to desire to make new beginnings in our lives! The Blue Moon is a time for healing and honoring the Goddess. This is also the last Full Moon of the old year, tomorrow begins the New. The Moon rides high in the night sky preparing the earth for the new growth which will slowly awaken after a long winter’s slumber. Preparing us for the new growth which will slowly awaken within us as we walk our paths…
Priestess:

It is the end of the old year, and we are ready to reaffirm our desires to grow & improve ourselves, as the days lengthen on the way to Spring and the warmth of the growing days.

Speaker 1:

We are as the seeds and bulbs awaiting the warmth of the sun to call us to a new beginning.

Speaker 2:

The winter snows are our blanket. We will soon grow a new coat of green.

Speaker 3:

As we re-emerge, we are as newborns. Our eyes wide open when we are reborn in the spring.

Speaker 4:

The gray winter sky is now growing brighter with each passing day, lifting our spirits and soon to bring us back outside, much as we grow active again.

Goddess Chant:

We are the people of the Goddess
In Her honor we celebrate….
Joining together in community
Pagan peoples of the Earth.

The Goddess Speaks:

"I am Aradia, the avatar of the moon. I incarnated as a woman and walking among you. You are seeking me because you are wishing strength to reinforce desired change…You know that you need to learn more about yourself and the world. You need not run around seeking knowledge or strength from outside sources, for if you do not find the strength within you; you will never find it outside."

Priestess:

I would like for you all to get comfortable now. Sit and be comfortable. This is a very emotional ritual and if you feel uncomfortable about doing this you may leave the circle and join us again afterward. We are ready to begin our Creative Visualization for Release From Pain and Anger With Healing to Follow immediately afterward.

Creative Visualization For Release From Unwanted Traits & Feelings – With Healing to Follow

This ritual and visualization is for release and healing. During the following you will release any pain and anger that you wish and are able to, and then immediately follow by replacing that with healing energy. This is a very emotional ritual/visualization and you may participate if you wish or not. I only wish to tell you ahead of time so you have the choice.

Sit in a comfortable position. Focus on your breathing. Take a deep cleansing breath. Release the breath slowly. Feel your body relax. In your mind, go to a place that you feel safe. Most all of us know a place we allow ourselves to go when we want or need to feel safe. Visualize yourself in that safe place.

Continue breathing.

Familiarize yourself with this space. You will notice that in front of you there are two clay jars. One you will use now and the second you will use later in the ritual.
Take the first of the two jars in your hands, begin to draw up the parts of you you wish to be rid of – pettiness, fear, discontent, pain or any other traits or feelings you wish to be rid of, that are residing inside you and causing you discomfort. Feel them gathering in one place within you. Let yourself feel these things, knowing that they will not be part of you for much longer.
Begin to see them leaving you and going into the clay jar. See the jar filling with as much of these negative traits as you are able to let go of. Do the same with all those things within you you wish to be rid of. Allow all of those things to flow freely out of your heart, mind and soul. Feel the negativity draining from your body and pouring into the jar. Don’t be concerned that the jar isn’t big enough as it will grow to contain anything you need it to.

When you feel that you are finished filling the jar, take a good look at it. See how much you’ve been carrying, making your life heavier than necessary. When you have wrung the last of the negativity you are able to muster or feel comfortable letting go of, see the jar sealing with a lid of clay and wax. Know that the jar is sealed and that these feelings & traits will not return to you. Watch the jar as it shrinks, ever smaller and smaller until it’s small enough to hold in the palm of your hand. See how unimportant it appears now in it’s new size and shape. Now take this shrunken container of formerly immense pain and anger and throw it across the room. See it smash to tiny bits and scatter to the four winds powerless to affect anyone ever again.

Take a deep cleansing breath. Let it out slowly. Feel yourself calming down, your heartbeat and breathing returning to normal after the intense emotional upheaval you just purged yourself of.

You now remember there were two jars before you. Now visualize the second jar sitting in front of you. It begins to pulse with a small light from within. Watch as that light grows while healing, loving, peaceful energy pours into it. See it filling with things you desire to be part of you – love, compassion, tolerance, confidence, contentment…Feel the energy wash over you as it flows to the jar. Let that feeling grow. The jar has doubled in size and is bright with a healing blue light. It fills and grows and glows. You look again and it nearly fills the room.
Reach out and place your hands on the jar of healing light & positive energy & traits. Feel the power that fills the receptacle. As you have your hands on the clay jar, you feel the new energy come into you. It flows through your hands, up your arms. You feel the warmth as the energy flows through you healing your heart and soul, filling the holes from which all those things you are now rid of were emptied. As the energy & light flows through you, you notice that the jar has gotten much smaller. You can now hold it in the palm of your hand. Look at the jar, you notice that it is sealed with a glowing blue light that warms the soul. You notice that it now has a clasp ring that can be put onto a thong. In front of you now is a leather thong that you didn’t see before and it is just the right size to fit you perfectly as a necklace. It is as if the Gods made it just for you. Place the jar of healing energy on the thong. It is now ready for you to put it on and keep near your heart. Know that it will be with you always to draw from in any time of pain or anger, fear, insecurity or when you feel those negative traits trying to again take hold of you. It will never empty, as it is a gift from the Lady and Lord and the Elemental Energies to remind you of their love being always with you.

You now see them, although they have been there all along and you weren’t aware they were with you through the entire journey. They embrace you and tell you that they will always be with you, you only need to ask them to come. You look to them as a child and feel the warmth of their smiles and loving embrace. Thank them and accept their gift as a token of their love for you. Hold this close to your heart. When you look up again they have gone but they are never far.

Come back now to this place when you feel that you are ready. Take a deep breath, release it slowly. Remember that you have been given a gift of spirit and healing to carry with you always. When you feel you are ready and able, you may open your eyes and come back physically to this place also.

***Note from Morgaine – My thanks to Hawk, who gave me the inspiration to this ritual. December 31, 1998

Song: Blue Moon (With thanks to Marj Grover)

Blue Moon you see us standing as stone,
With every dream in out hearts,
With all the hope that is known
Blue Moon you know how much we cad dare
For you hear us singing a prayer
For The One She really does care for
Will there suddenly appear before us
The One whose heart will then enfold
We whisper "Goddess we adore Thee"
If you can see, the moon will turn to gold
Blue Moon, now all the shadows have flown
The dreams are answered in part
We know that love is our own.

Cakes and Wine:

Lance to the Grail
Plow to The Earth
So man is to woman
In joy & mirth

Thank Dieties
Priestess:

We thank the Goddess for being with us this evening of the Blue Moon. Hail & Farewell – Blessed Be
We thank the God consort for being with us this evening of the Blue Moon. Hail & Farewll – Blessed Be

Dismiss the Quarters:

We thank the Spirits of (name each element in turn) for their presence. Hail & Farewell – Blessed Be

Close The Circle & Merry Meet:
All:

By the Earth that is Her body,
By the Air that is Her breath,
By the Fire that is Her spirit,
By the Waters of Her living womb,
The circle is open, but yet unbroken
May the peace of the Goddess and the lobe of the God go in our hearts.
Merry Meet, Merry Part & Merry Meet again!
Blessed Be!

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.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Fiesta Chicken and Rice

December 29, 2009 at 10:16 am (Chicken, Cookies, Magic, pagan, Recipe, Tuesday, Witch)

Fiesta Chicken and Rice
Ingredients:

  • 1 lb chicken cut up
  • 2 tbsp oil
  • onion and pepper stir fry
  • 2 tsp garlic
  • 1 c rice
  • 1 jar chunky salsa
  • 3/4 c chicken broth
  • 1 c tomato sauce
  • 1 tsp salt
  • 1/2 tsp cumin
  • 4 oz bacon crumbled

Brown chicken in oil.  Add veggies and garlic and saute them. Add rice, salsa, broth, tomato sauce, salt, and cumin.  Bring liquid to a boil and simmer 20-25 mins, or until liquid is absorbed. Sprinkle with bacon and serve.

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.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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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

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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

Needed:

  • 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

Instructions:

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

Ingredients:

  • 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)


Ingredients:

(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.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Midsummer Feast

June 2, 2009 at 12:22 pm (Breads, Chicken, Cooking, Dips, Fae, Faery, Fairies, Fairy, Herbs, Honey, Litha, Magic, Midsummer, Mushrooms, pagan, Recipe, Tuesday, Witch)

As I did for Beltane, I now do for Midsummer – but further in the future, so if you see something you like, you actually have time to make it…LOL I am going to do a non-vegetarian meal today, and a vegetarian menu next Tuesday.

So…Eat, Drink & Be Merry!

misc~tag2w~michele~eye4expression

Easy Mead
from Llewellyn’s Witches’ Calendar 2000; written by Breid Foxsong

Ingredients:

  • 1 quart dry cider (hard or alcohol-free)
  • 3/4 cup honey
  • 1/4 cup sliced citrus fruits
  • 3 (3-inch) cinnamon sticks

Combine in a container just large enough to hold everything. Seal and refrigerate, shaking or stirring daily for five days. Strain before drinking.

 

 

Old Fashioned Root Beer
From Excellent Recipes for Baking Raised Bread, from the Fleishman Company,
1912.

Ingredients:

  • 1 cake, compressed yeast
  • 5 lbs, sugar
  • 2 oz, sassafras root
  • 1 oz, hops or ginger root
  • 2 oz, juniper berries
  • 4 gallons, water
  • 1 oz, dandelion root
  • 2 oz, wintergreen

Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes. Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir well. Let settle then strain again and bottle. Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.

Summer Salsa
Source Unknown

Ingredients:

  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • 1 1/2 Tablespoons virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 2 small Serrano peppers
  • 6 cloves garlic, peeled and minced
  • 1 small purple onion, diced small
  • 1 small red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped small

Stir together the thyme, marjoram, basil, and olive oil. Stir in the lemon and lime juice. Remove the seeds from the Serrano peppers, and mince the remainder. Stir in the minced Serrano peppers, purple onion, red pepper, and cilantro. Allow to sit for at least half an hour before serving to blend flavors.

Chilled Cucumber Soup
by Anna Franklin and Sue Phillips
found at White Wicca

Ingredients:

  • 1 large cucumber, peeled and roughly chopped
  • 1/2 pt plain yogurt
  • Pinch cayenne pepper
  • Salt
  • Chopped fresh mint
  • Dash olive oil

Place the cucumber and yogurt in a liquidizer and blend until smooth. Add the oil and seasoning and blend a little more. Chill in the fridge. Garnish with the fresh mint to serve.

Green Nations Herb Bread
Source Unknown

Ingredients:

  • 1 c white or wheat flour
  • 2-2 1/2 cups assorted grain flours of your choice (or more white/wheat flour if you wish)
  • 1/2 to 1 cup assorted herbs
  • 2 T sugar
  • 1 1/2 t salt
  • 1 1/4 oz yeast (1 pkg.)
  • 1 1/4 c milk
  • 2 T vegetable oil
  • 1 egg

In a large bowl combine 1 c flour, sugar, salt and yeast and set aside. In small saucepan heat milk and vegetable oil until lukewarm. Be careful not to get your milk and oil too hot or it will kill the yeast. Add egg and warm liquid to flour mixture and mix well. Allow to sit for 3-5 minutes. With wooden spoon stir in herbs and remaining flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, adding more flour if needed. Dough should be elastic without being overly sticky or stiff. Place dough in warm greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, 45-60 min. Punch down dough, knead and place on a pizza pan or cookie sheet, cover with a tea towel and allow to rise again to double it’s size. If you feel fancy sprinkle sesame, poppy or dill seed on top before baking. Heat oven to 400 ° and bake for 35-40 minutes or until done. Serve this bread warm with butter and honey.

What herbs you use depends totally on your personal tastes. Some suggestions: powdered rosemary, parsley, basil, cumin, coarse cracked black pepper, fennel, dill, dried and powdered radish tops, flaked dried carrot tops, nettle greens, calendula petals, finely ground dandelion greens, and thyme.

Orange Honey Butter
Found at Pagan Poet

Ingredients:

  • 2 Tablespoons Grated Orange Rind
  • 3 Tablespoons Powdered Sugar
  • 1/2 cup Unsalted Butter, at room temperature
  • 1 Tablespoon honey

Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with Green Nations Herb Bread, scones or biscuits.

Herb Roast Chicken
From Red Deer & Elenya @ University of North Carolina

Ingredients:

  • 1/2 cup Dry white wine
  • 1 Lemon (juice of)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon Dried oregano
  • 4 pounds Chicken, quartered
  • 1/2 cup Olive oil
  • 1/2 cup Tomato sauce
  • 1 Onion, minced
  • 1 Green pepper, minced
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Cumin

In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350° F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done.

 

 

Litha Mushrooms in Cream
Source Unknown

Ingredients:

  • 1 lb. Mushrooms
  • 2 T. Butter, melted
  • 1 C. Cream
  • Fresh thyme, parsley, garlic, rosemary, or other herbs of your choice
  • Salt and pepper to taste

Clean but do not peel the mushrooms. Pat dry with a paper towel. Place them in a single layer in a buttered baking dish and dribble the melted butter over them. Bake at 400° until soft (about three minutes). Pour the cream over the mushrooms and turn the oven to 250° so the cream does not boil. Sprinkle with your choice of fresh, chopped herbs and a dash of salt and pepper before serving,
S
erves 4.

The sudden appearance of wild mushrooms and their rapid growth were once believed to be a sign of magic. Campestri Agaricus (meadow mushrooms, those white caps commonly purchased in the produce section of the grocery store) growing in a circle were thought to be faerie circles where those wonderful, immortal creatures danced. Mortals were warned not to enter such a place or to fall asleep in a faerie circle because they were believed to be gateways to Faerie. Mushrooms in Cream honors the Fey Folk. Unless you are an experienced mushroom hunter, it is best to use mushrooms purchased through your green grocer. I like to use crimini mushrooms, who are in reality,  portabellos picked before they reach mature growth stage, large cap size. When picking through the mushroom bin on the produce aisle, always look at the under side of the caps and choose mushrooms whose gills have not yet opened.

Frosty Strawberry Pie
Submitted to All Recipes by: Jill D

Ingredients:

  • 1 (3-oz) package strawberry flavored gelatin
  • 2 cups sliced fresh strawberries
  • 2 cups vanilla ice cream
  • 1-1/4 cups boiling water
  • 1 (9-inch) prepared graham cracker crust
  • whipped cream
  • walnut halves (optional)

Dissolve gelatin in boiling water and gradually add ice cream, stirring until melted.Note:If pie is to be chilled 3-4 hours before serving, increase to 1-1/2 cups water. Chill until thick but NOT set (15-25 minutes), and then fold in strawberries and pour into pie crust. Chill until firm; garnish with whipped cream and walnut halves. A very yummy summer treat….and you can substitute sugar-free gelatin. Be sure to keep it refrigerated! Garnish with whipped cream and walnut halves.
Makes 1 – 8 or 9 inch pie.

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.

Fair Use Notice: This page may contain copyrighted material the use of which has not been specifically authorized by the copyright owner. This website distributes this material without profit to those who have expressed a prior interest in receiving the included information for research and educational purposes. We believe this constitutes a fair use of any such copyrighted material as provided for in 17 U.S.C § 107.

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Tuesday Try A New Taste – Midsummer Chicken Stuffs

May 5, 2009 at 3:02 pm (Chicken, Cooking, Litha, Magic, Midsummer, pagan, Recipe, Tuesday, Witch)

Honey Mustard Barbecued Chicken
From Elspeth’s Pagan Cottage

Foods for Midsummer are much the same as those for Beltane: anything spicy, fiery, or grilled is good. Make a fruit flambé by pouring brandy over a fruit salad and lighting it. Honey lemonade is a wonderful midsummer drink; mix 1 ½ tbs lemon juice and 3 tbs honey per cup of warm water; chill, and serve. Feast on spicy Mexican food, barbecued chicken and pork, strawberries and watermelon, and the veggies from your garden. This simple recipe is one of our favorite summer meals. Serve with a fresh green salad and warm bread.

Ingredients:

  • 1 cut-up chicken
  • 1/2 cup honey
  • 3 tbs mustard
  • 2 cloves garlic, minced
  • 1/4 cup cooking sherry
  • 2 tbs fresh parsley, minced
  • 1/4 cup olive oil

Wash and pat dry the chicken. Combine the remaining ingredients in a small bowl. Brush the chicken with the mixture, cover, and refrigerate for an hour. Grill over a low flame, brushing frequently with the sauce. Try experimenting with different flavor mustards; I have a raspberry mustard that gives the chicken a wonderful flavor!

Herb Roasted Chicken
From Red Deer’s & Elenya’s

Ingredients:

  • 1/2 cup Dry white wine
  • 1 Lemon (juice of)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon Dried oregano
  • 4 pounds Chicken, quartered
  • 1/2 cup Olive oil
  • 1/2 cup Tomato sauce
  • 1 Onion, minced
  • 1 Green pepper, minced
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Cumin

In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350 degrees F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done

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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Tuesday Try A New Taste – Chicken Barley Stew with Herbs & Irish Soda Bread

March 31, 2009 at 1:21 pm (Beltane, Breads, Chicken, Cooking, Grains, Herbs, Magic, pagan, Recipe, Stew, Tuesday, Witch)

Chicken Barley Stew With Herbs
From University of North Carolina Recipes

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.

Ingredients:

  • 2-3 LB chicken breasts on the bone
  • 2 Tablespoons Butter
  • 1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
  • 4 cloves garlic, chopped fine
  • 6 oz barley
  • 3 Tablespoons red wine vinegar
  • 3 3/4 cups water
  • 2 bay leaves
  • 1 Tablespoon dried sage

In a large Dutch Oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well.
Serves 8.

Irish Soda Bread (Cuz stew needs biscuts!)
From The Website of
Ireland

Ingredients:

  • 1 1/2 cups All-purpose flour — unbleached, enriched
  • 1 1/2 cups Whole wheat flour — stone-ground
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon Baking soda
  • 1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

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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Tuesday Try A New Taste – Ostara Chicken

February 24, 2009 at 3:10 pm (Associations, Chicken, Cooking, Home, Magic, Ostara, pagan, Recipe, Tuesday, Witch)

Ostara Chicken 
from Magick’ly Delicious 20 Recipes for the Kitchen Witch, A free ebook from Lorna Tedder, Shannon Bailey, and Aislinn Bailey

Ingredients:

  • 4 tbsp butter
  • 1/2 c slivered almonds
  • 2 tbsp oil
  • 1 3 lb chicken
  • salt
  • pepper

Sauce Ingredients:

  • 3 oranges
  • 2 tsp sugar

Melt butter in a large skillet. For prosperity of your crops (and other projects!), add slivered almonds and sauté until they are as golden as the sunlight which grows stronger with each passing day of spring. Sift the almonds out of the butter and set them aside in a round bowl, preferably yellow to symbolize the sun. Add oil to the skillet you used to sauté the almonds. Cut up chicken with a sharp knife, then sprinkle the chicken with salt and pepper. Place the chicken in the skillet and sauté it until it, too, is golden like the sun. Cover the skillet and cook on low for about 40 minutes.

While the chicken cooks, select three oranges–one for money, one for luck, and the third for love in the new season. Imagine the fortunes that come with each. Make a small hole in the top of the first two oranges and squeeze the juice into a cup. Peel the third oranges with your bare hands, remove the seeds and skins and place meat of the orange in the cup with the juice. Remove the chicken from the skillet and reserve the cooking juices from the skillet. Mix the squeezed orange juice, orange "meat," and sugar in the skillet with its reserved juices. Boil for about 2 minutes or until the mixture thickens to sauce. While the sauce boils, visualize the coming of a season filled with light and warmth and the return of prosperity and hope. When the sauce is ready, pour it over the chicken. Sprinkle the almonds over the entire dish and serve hot–like the sun.

Makes 4 servings — perfect for a small Ostara feast.

(If you can’t make the meal exactly as described or don’t like an ingredient,not to worry – the real secret ingredient in these kitchen spells is YOU, not the garlic! Feel free to improvise!)

(From Gifts for the Goddess on a Warm Spring Morn C2001 by Lorna Tedder and Aislinn Bailey. Visit Spilled Candy for more free ebooks and magickal tips and crafts. You may freely copy, distribute, or post it to members of your circle, organization, newsletter subscribers, and/or web site with only two rules: You must print the notice at the bottom of each recipe whether you reprint the recipes individually or the entire book. The recipes have been copyrighted; therefore, the notice must stay intact.Failure to do so will be considered a violation of copyright law (not to mention karma). You must not accept any payment for use of the recipes in this book or include them in a collection for sale without obtaining express written permission from Spilled Candy Books, P O Box 5202, Niceville FL 32578.)

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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Tuesday Try A New Taste – Chicken Barley Stew With Herbs

February 3, 2009 at 4:11 pm (Breads, Chicken, Cooking, Magic, pagan, Recipe, Stew, Tuesday, Winter, Witch)

Yes, I know Beltane is fast approaching, and Spring is on the way. But I am looking at my window at the new 2” of snow that’s falling as we speak. erm….type. Spring may be on the way, but Winter has yet to even consider allowing her access! So, with that in mind, and  since I think stew is one of the best cold weather foods ever created, here is today’s recipe..

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* Chicken Barley Stew With Herbs *
from
Red Deer & Elenya’s

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.

Ingredients:

  • 2-3 lb chicken breasts on the bone
  • 2 Tbsp butter
  • 1 lb leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
  • 4 cloves garlic, chopped fine
  • 6 oz barley
  • 3 Tbsp red wine vinegar
  • 3 3/4 cups water
  • 2 bay leaves
  • 1 Tbsp dried sage

In a large dutch oven, melt the butter, then sauté`e the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well. Serves 8.

And what is stew without bread..?

* Irish Soda Bread *
The link I had for this no longer works 😦

Ingredients:

  • 1 1/2 cups All-purpose flour — unbleached, enriched
  • 1 1/2 cups Whole wheat flour — stone-ground
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon Baking soda
  • 1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Combine thoroughly. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to blend the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

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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Tuesday Try A New Taste – Chicken Tequila Fettuccini

January 6, 2009 at 3:01 pm (Associations, Chicken, Cooking, Imbolc, Magic, pagan, Recipe, Tuesday, Witch)

 

Well, Imbolc is less than a month away, so if I am going to do holiday associations for it, I guess I better get on the ball…I will try to keep to the layout, which means the general Imbolc info will come on Saturday or Sunday…I need to set up something for Saturdays that will be useful, but readily enough available that I can get it up & out in the short time I have available to me on Saturday mornings. Any suggestions..?

Anyways, in the spirit of “following a plan” (something we Aquarians don’t really seem to be too good at…) Here is today’s Try A New Taste:

* Chicken Tequila Fettuccini *
From Lady K (link no longer valid :(  ) 

Imbolc is celebrated as a beginning for the spring season. Although Ostara officially marks the first day of spring, Imbolc represents the time just  before spring blooms, where it silently prepares itself for that bloom.  Imbolc literally means’s "in ewe’s milk", meaning that this is a time of nurturing and preparing for a flourish to come. This day symbolizes the sun  God feeding from the mother Goddess, growing and gaining strength. Imbolc is  a time of growth, spiritually and emotionally. Imbolc is often called Oimelc, Candlemas and the feast of Brighid (an Irish Goddess most often  associated with this sabbat.) Traditionally spicy foods and dairy products correspond with this sabbat. Curries are generally cooked because they combine that spiciness with milk or cream, however since many people don’t care for Indian or Thai curries, the recipe I provide is a very tasty alternative.

Ingredients:

  • 1 (16 ounce) package fettuccini
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons minced jalapeno pepper
  • 3 tablespoons butter or margarine
  • 1/2 cup chicken stock
  • 3 tablespoons tequila
  • 2 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 1 1/4 pounds chicken breast meat, cubed
  • 1/4 medium red onion, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1 1/2 cups heavy cream

In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
Meanwhile, cook fettuccini according to package directions. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Serves 4

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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