Incense Recipes

Women’s Circle

½ t. Patchouli

¼ t. Calamus Rt.

¼ t. Mugwort

¼ t. Camphor

1 t. R. Sandalwood

3-5 d. Amber Oil

1/8 t. Tragacanth

1¾ t. Water


Men's Circle

1¼ t. Rosemary

¾ t. Life Everlasting

¾ t. Chamomile

¾ t. Sawdust

3-5 d. Citronella Oil

1/8 t Tragacanth

1¼ t Liquid Fire, (4 t. Water, ¼ t. Salt Petre)



½ t. Frankincense

¼ t. Myrrh

½ t. Cinnamon

3 t. Cedar

3 t. Juniper

3-5 d. Pine Oil

1/8 t. Tragacanth

1¾ t. Quarter Blend, (½ c. W-¼ t. S.P.)


½ t. Frankincense

1/8 t. Dragon’s Blood

3½ t. Rose Petals

¼ t. Cinnamon

1 t. Sawdust

3-5 d. Rose Oil

1/8 t. Tragacanth

1¾ t. Water or Red Wine



½ t. Chamomile

½ t. Jasmine

½ t. Rose Petals

½ t. Lavender

3 t. Sawdust

3-5 d. Mimosa Oil

1/8 t. Tragacanth

1¾ t. Water



¾ t. Benzoin

½ t. Rose Petals

½ t. Rosemary

½ t. Cinnamon

¾ t. R. Sandalwood

3-5 d. Musk Oil

1/8 t. Tragacanth

1½ t. Liquid Fire




2 t. R. Sandalwood

1 t. Mugwort

1t. Chamomile

1 t. Gardenia, Rose & Lavender Oil combined

1/8 t. Tragacanth

1¾ t. Water





¼ t. Broom

½ t. Oregano

½ t. Cinnamon

½ t. Meadowsweet

¼ t. Frankincense

½ t. R. Sandalwood

3-5 d. Heliotrope Oil

1/8 t. Tragacanth

1½ t. Quarter Blend



¼ t. Oak Moss

½ t. Rosemary

¼ t. Frankincense

¼ t. Cinnamon

¼ t. Clove

¼ t. Sage

½ t. Pine Sawdust

3-5 d. Amber Oil

1/8 t. Tragacanth

1½ t. Quarter Blend


½ t. Benzoin

1½ t. Dittany

1 t. Patchouli

3-5 d. Patchouli Oil

1/8 t. Tragacanth

1½ t. Liquid Fire





Oil Recipes

Women’s Circle

¼-½ oz. Carrier Oil

3-5 d. Moon Oil

3-5 d. Love Oil

3-5 d. Carnation Oil

1 P. Mugwort

1 P. Lavender

1 P. Rose Petals Moonstone, Amethyst


Men’s Circle

¼-½ oz. Carrier Oil

3-5 d. Frankincense Oil

 3-5 d. Cinnamon Oil

3-5 d. Citronella Oil

1 P. Life-Everlasting

1 P. Sunflower





¼-½ oz. Carrier Oil

3-5 d. Frankincense Oil

3-5 d. Myrrh Oil

3-5 d. Pine Oil

3-5 d. Cinnamon Oil

1 P. Juniper

1 P. Mistletoe

1 P. Yule Log

Malachite & Garnet


¼-½ oz. Carrier Oil

3-5 d. Tuberose Oil

3-5 d. Rose Oil

1 P. Dragon's Blood Garnet




¼-½ oz. Carrier Oil

3-5 d. Lavender Oil

3-5 d. Lilac Oil

3-5 d. Lotus Oil

3-5 d. Magnolia Oil

3-5 d. Mimosa Oil

1 P. Lavender

1 P. Rose Petals



¼-½ oz. Carrier Oil

3-5 d. Rose Oil

3-5 d. Neroli Oil

3-5 d. Musk Oil

3-5 d. Civet Oil

3-5 d. Cinnamon Oil

1 P. Mandrake Root

1 P. Damiana

1 P. Dragon’s Blood

Rose Quartz, Garnet, Crystal


¼-½ oz. Carrier Oil

3-5 d. Lavender Oil

3-5 d. Magnolia Oil

1 P. Sea Salt

1 P. Bladderwrack

1 Piece Cottonwood struck by lightning

1 Small Sea Shell Aquamarine




¼-½ oz. Carrier Oil

3-5 d. Heliotrope Oil

3-5 d. Citronella Oil

1 P. Life-Everlasting

1 P. or Grain of Wheat

1 Piece of Gold






¼-½ oz. Carrier Oil

3-5 d. Lavender Oil

3-5 d. Lilac Oil

3-5 d. Mimosa Oil

1 P. Calendula

1 P. Oak Leaves






¼-½ oz. Carrier Oil

3-5 d. Patchouli Oil

3-5 d. Frankincense Oil

3-5 d. Myrrh Oil

1 P. Mandrake Root

1 P. Sea Salt

Black Onyx




Food & Beverage Recipes

Death Moon Feast


Quick Beans

1 can Pinto beans

1 c. Pork, ham, or bacon

1 Clove garlic, minced

1 Onion, chopped

2 T. Onion powder

2 T. Garlic powder

2 T. Oregano

1 T. Paprika

1 T. Worcestershire sauce

Salt and Pepper to taste

Sport peppers in vinegar to taste


Combine all ingredients and boil until tender.


Beef Stew

1 lb. Stew meat

1 Onion, chopped

3 Carrots, sliced

2 med Potatoes, cubed

1 can Corn, whole kernel

1 T. Garlic salt

1 T. Onion powder

Pepper to taste



Combine all ingredients and boil until tender.



1 lb. Hamburger

1 can Pinto beans

1 pkg  Mild chili seasoning

1 med Onion, chopped



Combine all ingredients and boil until tender.


Sweet Cornbread


1 c. Flour, all purpose
1 c. Cornmeal
¼ c. Sugar
1 Egg
4 t. Baking powder
½ t. Salt
1 c. Milk
c. Shortening, melted

Preheat oven to 425ºF.  Melt shortening in heavy cast iron skillet. Sift together dry ingredients. Beat egg. Add milk. Then add both to dry ingredients. Add melted shortening to batter, leaving some in bottom of pan. Sprinkle pan with small amount of cornmeal to prevent sticking. Mix with spoon and pour into skillet. Bake for 20 to 30 minutes.


Chicken Noodle Soup


2 Chicken breasts, broiled and diced

1 can Corn, whole kernel

2 Carrots, sliced

1 T. Garlic salt

1 T. Onion powder

Pepper to taste

1 c. Egg noodles



Combine all ingredients and boil until tender.


Winter Tonic

1 T. Rosehips

1 T. Chamomile

1 T. Honey

1 t. Lemon juice

1 t. Whiskey



Steep rosehips and chamomile.  Strain and add honey, lemon juice, and whiskey.  Heat for 1 minute. 




Feast of Imbolc

Welsh Rarebit

4 T. Flour

½ t. Salt

¼ c. Butter

1 c. Sharp Cheddar, cut in small pieces

2 c. Milk

¼ t. Worcestershire sauce

1 Egg, well beaten

Paprika and parsley for garnish

4-5 slices hot toast or cubes


Mix flour, salt, butter, and cheese in the top of a double boiler.  Add slowly milk and cook until thick, stirring constantly.  Remove from heat and add Worcestershire sauce.  Beat egg well.  Add slowly to the cheese sauce and cook for 2 minutes, stirring constantly.  Pour over hot toast, and garnish with paprika and parsley.  Or serve in fondue pot for dipping cubes.  Serve immediately.


(Food for Modern Living, 282)


Herbed Butter


½ lb. Butter, salted, creamed

1 T.  Parsley flakes

1 T. Chives

1½ t. Shallots

½ t. Tarragon, crumbled

1/16 t. Black pepper

1½ t. Lemon juice

1½ t. Dry white wine


Combine all ingredients; blend well.


Strawberry Bavarian Cream


½ c. Scalded milk

1 T. Unflavored gelatin

¼ c. Cold water

2 Egg yolks, slightly beaten

½ c. Sugar

¼ t. Salt

1 t. Vanilla

1 c. Light cream

2 Egg whites, stiffly beaten

1 Can frozen strawberries, thawed

1 c. Fresh strawberries, diced


Scald milk.  Soften gelatin in cold water.  Beat egg yolks slightly.  Add sugar and salt.  Mix and add scalded milk slowly.  Cook the milk mixture in the top of a double boiler, stirring constantly, until it coats the spoon.  Remove from heat, add the gelatin, and stir until the gelatin is dissolved.  Cool.  Add vanilla and cream.  Chill.  When the mixture begins to thicken, beat until fluffy.  Fold in fresh strawberries.  Fold in stiffly beaten egg whites.  Pour into 1 large mold or 6 small molds rinsed with cold water.  Chill until firm.  Unmold and serve topped with strawberries and syrup.


(Food for Modern Living, 267)

Hazelnut Cream Hot Chocolate

16 oz. Styrofoam cup

2 pkgs. Hot Cocoa Mix, sweetened

12oz. Whole milk

1oz. Hazelnut cream*

3 d. Cinnamon (dashes)

1 d. Mace (dash)


Empty both packages of hot cocoa mix into cup.  Pour in milk and add cream.  Heat in microwave for 1½-2 minutes.  Stir until cocoa mix is dissolved.  Top off with cold milk and stir.  Sprinkle cinnamon and mace on top and disperse gently with spoon.  *If substituting powder, it should be blended with the cocoa mix before adding milk.


Feast of Eire

Corned Beef and Cabbage

1 (2-2 ½ lb.) Corned Beef brisket
¼ t. Black pepper
¼ t. Rosemary
1 Bay leaf
1 Whole clove
4 Red potatoes, pealed and halved
2 Onions, small, peeled
2 Parsnips, small, peeled and quartered
2 Carrots, large, peeled and quartered
1 Cabbage, small, cored, cut into 4 wedges

Preheat oven to 325ºF. Rub seasonings into outside of brisket. Place meat in roasting pan. Add enough hot water to reach half way up meat. Add bay leaf and clove. Cover and cook for 10 minutes. Reduce temperature to 250ºF. Add vegetables and cover. Cook 3-4 hours or until meat and vegetables are tender.

Irish Potatoes (Callops)

3 Med. potatoes
1 Lg. onion, chopped
Salt and pepper to taste
2 tbsp. Parsley, chopped
¼ lb. Raw bacon, diced
2 T. Butter
1 c. Milk
3 T. Cheese, grated

Preheat oven to 350ºF.  Pare potatoes and cut into thin slices. Place a layer of potatoes and onion in a greased baking dish. Sprinkle with seasonings, and  bacon. Dot with butter. Repeat layers until all ingredients are used, finishing with potatoes. Pour in milk and sprinkle top with grated cheese. Cover and bake for 45 minutes. Uncover and bake until potatoes are done and top layer is brown.


Irish Soda Bread (Bannock)


8 c. Flour
2 c. Sugar
3 T. Baking powder
2 t. Baking soda
2 t. Cream of tartar
2 c. Raisins
3 Eggs, well beaten
¾ c. Butter, melted
1 qt. Buttermilk

Preheat oven to 305ºF.  Mix flour, sugar, baking powder, baking soda and cream of tartar in a bowl. Add raisins and stir. Stir in eggs and melted butter. Add buttermilk. With wooden spoon mix until well blended. Divide dough into 3 equal portions. Cut cross with floured knife.  Place in lightly greased round pans. Bake for 1 hour. (If not done after 1 hour, check every 5 minutes.)

Irish Coffee

1 pt Coffee Mug

Irish Cream Coffee, ground

1 capful Irish Whiskey

½ pt. Heavy whipping cream


Brew coffee as usual.  Whip cream until stiff.

Pour coffee into mug until ⅔ full to leave enough room for the cream.  Add sugar as desired.  Add whiskey and top with whipped cream.  Sip through cream. 









Feast of Ostara

Lemon Grilled Chicken

4-6 Boneless chicken breasts

½ c. Butter, melted

½ c. Lemon juice

2 T. Basil

½ c. Water

1 T. Mayonnaise

4-6 Lemon slices

Sprigs fresh parsley or basil

Aluminum foil

Basting brush


Melt butter in a saucepan or microwave. Add water, lemon juice, basil, and mayonnaise. Blend until smooth. Sear chicken breasts on a broiler or barbeque grill to seal in moisture. Turn once and remove. Individually place each breast on a piece of aluminum foil. Baste both sides of each breast and pepper to taste. Wrap chicken breasts in foil and place on broiler or grill. Baste often to prevent chicken from drying. Garnish with a slice of lemon and a sprig of parsley or basil.

Ostara Flower Salad

Iceberg lettuce
Daylily petals
Rose petals
Pansy petals
Radishes sliced
Baby carrots, sliced

Toss ingredients in a salad bowl. Use only enough petals to add a splash of color; too much may cause nausea. Serve with lite Italian or Ranch dressing.

Stuffed Ostara Eggs

8 Eggs, hard-boiled and dyed
Yolks from hard boiled eggs
½ c. Mayonnaise
1½ c. Mustard

Allow eggs to crack while boiling so that they show patterns after being dyed. Peel eggs and slice lengthwise, end to end. Scoop out egg yolks and mash with a fork. Add mustard and mayonnaise. Whip until creamy. Refill egg whites and garnish with paprika.

Pickled Eggs

6 Eggs, hard boiled
1 qt Jar of pickled Beet juice

Peel eggs and place in jar of beet juice. Allow to soak in refrigerator for at least one week or until desired color is achieved. Eggs will be maroon after one week and deep purple after two weeks.

Fried Cadbury Eggs


1 c. Self rising flour

1 c. Soda water

1 pkg. Cadbury® Crème Eggs, frozen

4 c. Sunflower oil

Heat the oil in kettle or deep fat fryer to maximum heat.  Pour flour into a bowl and whisk ¾ c. soda water to make the batter, adding the rest of the water if it is too thick.  The batter should adhere to the chocolate.  Dip frozen eggs into the batter and plunge them into hot oil.  Fry for 3 minutes until batter is puffed and golden.  Remove and drain on paper towel.  Also works with chocolate cream cherries, mounds bars, and mozzarella sticks.

Spring Sherbet Punch

½ gal. Sherbet, any flavor or combination
1 qt. Ginger Ale

Ice cubes

Using an ice cream scoop, drop sherbet into a punch bowl partially filled with ice cubes.  Pour in ginger ale. Serve cold.















Feast of Beltane

Open-faced Swiss Mushroom Burger

1 lb. Hamburger meat, lean

¼ Onion, chopped

1 T. Worcestershire sauce

1 t. Garlic salt

1 t. Onion powder

1 t. Seasoned pepper

4 Slices of toast

2 Slices Swiss cheese


Mushroom Gravy


1 can Mushroom soup
½ can Water
½ c. Milk

¼ c. Worcestershire sauce
1 pkg. Brown Gravy mix

¼ Garlic powder

1 dash White pepper

In saucepan, mix all liquid ingredients, then add gravy mix. Stir well with whisk.  Bring to a boil, reduce heat and simmer until thick.


Combine hamburger, spices, and onion with Worcestershire sauce in a bowl.  Shape into patties and fry or broil until done.  Place a slice of Swiss cheese on each patty and heat until cheese melts.  Cut 2 slices of toast diagonally and set aside.  Place 2 whole slices on plate.  Set one patty on each whole slice of toast.  Spoon mushroom gravy over patties and serve with toast on either side.


Stuffed Morel Mushrooms

Large Morels (fresh or rehydrated)
Butter, as needed
1 Lime
1 Green onion, chopped
1 Garlic, squeezed
1 t. ea Chervil, oregano, thyme
Wild rice, cooked

Mix herbs, green onion and lots of squeezed garlic into rice. Stuff the morels with mixed rice and bake in a covered pan for 30 minutes at 350 degrees.  Melt generous portion of butter and more squeezed garlic and pour on morels at 15 minutes. Just before serving, pour on juice from fresh lime.


Marinated Pasta Salad


1 lb. pasta, your choice
1 sm. Onion, diced
8-12 oz. any Italian salad dressing
2 lg. Tomatoes, diced
1/2 of 2.75 oz. McCormick Salad Sup.

Cook pasta; drain. Add all ingredients and mix together while pasta is hot. Let salad marinate overnight.


Dump Cake


2 can Cherry pie filling
1 can Crushed pineapple, undrained
1 pkg. Yellow cake mix
2 sticks Butter, melted
Pecans, crushed

Dump pie filling in large pan; spread evenly. Dump pineapple over pie filling. Sprinkle dry cake mix over pineapple. Pour melted butter evenly over cake mix. Sprinkle coconut and nuts on top. Bake 1 hour in 325 degree oven.


May Wine

1 qt. Red or pink rose petals, stems removed

3 c. boiling water
1 c. sugar
1 liter bottle ginger ale, chilled
Ice cubes


Place rose petals in a heat proof 1 quart jar, Pour boiling water over petals. Seal jar; let stand overnight to steep, shake occasionally.  Strain into 2 quart saucepan. Discard petals. Add sugar and heat over medium heat just until sugar dissolves. Pour into jar; cover and refrigerate.  Just before serving, pour into pitcher; add ginger ale and ice.






Feast of Litha

Baked Fish

4-6 Boneless white fish filets

c. Butter, softened

2 T. Onion, minced

½ t. Salt

¼ t. Garlic powder

¼ t. Pepper

¼ t. Thyme

⅛ t. Tarragon

¼ t. Basil

¼ t. Dill weed

½ t. Parsley

1 T. Lemon juice

Aluminum foil


Preheat oven to 350ºF.  Place fish in shallow baking pan lined with foil.  Cream butter with seasonings.  Add lemon juice slowly and continue to cream.  Spread butter as desired over fish.  Bake for 10-15 minutes.  Turn and spoon drippings over fish, adding more fresh seasoned butter.  Bake an additional 10-15 minutes.  Serve with sauce from pan poured over fish. 


Crab Salad


1 lb. Crab meat, slivered

2 c. Lettuce, chopped

½ Onion, finely chopped

1 can Olives, black, chopped

1 Celery stalk, chopped

½ t. Celery seed

⅛ t. Garlic powder

½ t. Dill weed

1 t. Tarragon

1 t. Parsley

1 T. Chives

¼ t. Sea Salt

Pepper to taste

1 T. Lemon Juice

1 c. Mayonnaise

¼ c. Mild Cheddar, coarsely grated


In a large bowl, place lettuce, crab meat, onion, olives, celery, cheese, mayonnaise, and lemon juice.  Stir until blended.  Add seasonings and stir again until well coated.


Herbed Rolls


Rhodes frozen dough, thawed

1 pinch Dehydrated onion flakes

1 pinch Dill weed

1 pinch Parsley


Fill middle of dough ball with onion flakes, dill and parsley.  Close and Bake according to instructions.

Fruit Pizza

1 Roll ready-bake sugar cookie dough

1 can Frozen Strawberries

½ c. Maraschino cherries, halved

1 Fresh Kiwi, sliced

1 doz. Fresh Strawberries, sliced

1 Fresh Peach, sliced

1 Package shredded coconut

1 tub Whipped topping

Pizza pan


Cut roll of dough lengthwise and remove. Place dough on pizza pan and flatten it, pushing toward edge of pan. Bake according to directions on package. Remove dough from oven and let cool. Open can of frozen strawberries and blend until smooth. Spoon strawberry sauce onto pizza crust. Remove whipped topping from tub. Whip until smooth and creamy. Spread topping over strawberry sauce. Arrange sliced strawberries around edge of crust. Randomly distribute slices of kiwi, peach, and cherries on topping. Sprinkle with shredded coconut and serve.

Midsummer Mead

2 qt. Pineapple juice

2 t. Cinnamon

1 Sprig saffron

2 t. Powdered ginger

5 Whole cloves

2 Capfuls rosewater

Bring juice to a slow boil with cinnamon, saffron, ginger, cloves, and rosewater. Boil for 15 minutes. Remove from heat, strain, and bottle.

(Celebrate the Earth, 190)


Independence Day Feast

Barbecued Pork Ribs

3 lb. Pork spare ribs

Garlic powder

Onion powder



Molasses barbecue sauce

Heavy duty aluminum foil


Sprinkle spices on ribs to taste.  Sear ribs in skillet or on grill to seal flavor.  Place 2-3 ribs on a piece of aluminum foil.  Pour on a small amount of barbecue sauce on them and wrap.  Repeat process for the rest of the ribs.  Place ribs on grill when coals are white hot, no flame.

Cover grill and cook for about 30 minutes, turning once after 15 minutes.


Steamed Vidalia Onions


3 Vidalia onions, quartered

3 Potatoes, quartered

Butter, unsalted

Salt and pepper to taste

Heavy duty aluminum foil


Quarter onions and potatoes and place in foil pockets with butter and salt and pepper.  Wrap and place on grill for 45 minutes or until tender.

Seasoned Mash Potatoes

4-5 Potatoes

1 c. Mayonnaise, approximately

2 T. Sea salt

2 T. Pepper

1½ t. Chives

1½ t. Garlic powder

1 t. Cilantro

½ t. Dill weed

½ t. Parsley

¼ t. Summer savory

*Optional ingredients: 1 t. Lime juice, ½ c. Sour cream, ⅓ c. Bacon bits.


Wash potatoes and leave skins intact.  Cut into large cubes.  Boil until tender.  Strain, rinse and turn into a large bowl.  Mash potatoes, leaving some chunks.  Add mayonnaise and other ingredients and stir until blended.


Ice Cream


2 qts. Half and half
2 c. Sugar
2 T. Vanilla
4 c. Whipping cream

*Optional ingredients: fruit, nuts, marshmallows, caramel, crumbled candy bars or Oreo cookies, chocolate syrup, etc.

In a large bowl, combine half and half and sugar, stirring until sugar dissolves. Stir in vanilla and whipping cream. Add any optional ingredients and blend well.  Pour into aluminum

trays and freeze.  Remove and cut ice cream into chunks.  Place chunks in blender gradually.

Chop and then beat until smooth.  Pour into ice cream canister. Freeze.


Pineapple Ale


1 bottle Cranberry juice
1 pt. Pineapple juice
12 oz Ginger Ale, chilled
Nasturtium petals

Add nasturtium petals to water in ice cube trays and freeze.  Mix juice and ale and serve over ice.




Feast of Lughnasadh

Lugh’s Grain Bread

1½ c. Flour, all purpose

1½ t. Baking powder

½ t. Baking Soda

½ t. Salt

1½ c. Muslix® cereal

¾ c. Raisins

2 T. Molasses

1½ c. Sour milk

¾ c. Sugar

Loaf pans


Preheat oven to 350°F. Grease loaf pans. Sift together flour, powder, soda, and salt into a bowl. Mix together cereal, raisins, and milk. Add to flour. Add molasses and sugar and mix well. Knead dough and place in pans. Bake until bread is golden brown.

(Food for Modern Living, 298)




¾ c. Burghul (cracked wheat)

½ Cucumber, coarsely chopped

½ c. Parsley, snipped
6 Green onions, sliced fine
¼ c. Olive oil or salad oil
¼ c. Lemon juice
1 t. Mint, crushed (dried or fresh)

1 D. Mayonnaise (dollop)
¼ t. Garlic salt
⅛ t. Pepper


Rinse burghul with cold water and drain. Mix burghul, cucumber, parsley and onions. Mix remaining ingredients in jar for dressing. Pour over bulgur mixture and toss. Cover and chill.


Wild Rice Pilaf


2 c. Wild rice, cooked

½ c. Onion, chopped

¼ lb. Mushrooms, sliced

¼ c. Almonds, chopped

½ c. Parsley, chopped

2 T. Butter

1 T. Flour, all purpose

½ c. Beef broth

½ t. Salt

½ t. Pepper


Drain rice.  Sauté onions and mushrooms in butter.  Stir in flour.  Add broth and simmer, stirring frequently till smooth.  Add seasonings, rice, and almonds.


Granola Bars


1 box Great Grains® cereal

½ c. Flour, all purpose

⅔ c. Honey or light corn syrup

6 T. Butter


Heat oven to 350ºF.  Mix cereal and flour in large bowl.  Microwave honey and butter 1-2 minutes or until mixture boils.  Remove from microwave and stir until butter is melted.  Pour over cereal mixture and mix until well coated.  Press firmly into foil lined baking pan, coated with cooking spray.  Bake 12-15 minutes or until lightly browned.  Cool on wire rack.  Remove from pan and cut into bars.


Golden Ale


½ c. Sugar
2 c. Water
1 c. Pineapple juice
½ c. grapefruit juice
¼ c. Lemon juice
4 c. Ginger ale


Mix and serve.


Feast of Mabon


Tomato Basil Pasta


12 oz. crinkled curl pasta
1/4 c. olive oil
2 tbsp. Lemon juice, freshly squeezed
1 1/2 c. Basil, fresh, chopped, packed
3 c. Tomatoes, chopped
3/4 c. freshly grated Parmesan cheese
Freshly ground black pepper and salt
Fresh basil leaves for garnish

Cook pasta in 4 quarts boiling water until firm. Drain and toss with olive oil and lemon juice. Cool to room temperature, stirring occasionally.  Add chopped basil, tomatoes, cheese, salt and pepper to taste. Mix gently. Garnish with basil leaves.


Fried Squash


2 Yellow crookneck squash, sliced

2 Zucchini, sliced

2 pkgs Pancake mix

4 c. Canola Oil


Heat oil in kettle.  In a medium size bowl, prepare pancake mix according to instructions on package.  Dip squash into pancake mix until well coated.  Fry until golden brown and tender.  Serve hot.


Tomato Basil Rolls


Rhodes frozen dough, thawed

1 pinch Dehydrated tomato flakes

1 pinch Basil

Parmesan cheese


Fill middle of dough ball with tomato flakes and basil.  Close and roll in parmesan cheese.  Bake according to instructions.


Apple Dumplings


1 Recipe for double pie crust
6 apples
Brown sugar
Butter, unsalted


1 c. Sugar
1¾ c. Water
½ tsp. Cinnamon
4 T. Butter, unsalted

Preheat oven to 500ºF.  Wash, peel and core apples, leaving them whole. Roll out pastry and cut in squares (large enough to cover apples). Place apples on pastry squares. Fill core (cavity) of the 6 apples with brown sugar. Sprinkle on top of brown sugar the cinnamon and nutmeg. Top with a dot of butter. Wrap apples with pastry and seal. Boil syrup ingredients for 3 minutes. Arrange apples in shallow pan, pour syrup over all and place oven for 5 to 7 minutes. Reduce heat to 325 degrees and bake 35 to 40 minutes.


Harvest Moon Wine


1 can (6 oz.) Grape juice, frozen
3 cans Water
2 T. Honey
2 T. Lemon juice
¼ t. Ginger, ground
1 Cinnamon stick
2 Whole cloves

Thaw the frozen grape juice and dilute with water.  In a sauce pan heat all ingredients over low heat until hot. Mix well. Let stand 5 minutes. Does not have to cool to serve. Remove cinnamon and cloves. Vary by adding 1/2 cup orange juice.

Feast of Samhain

Morrighan’s Roast Beef

4-5 lb. Roast

3 Potatoes, quartered

2 Onions, quartered

4 Carrots, sliced

1 Bay leaf

Salt and pepper, to taste

Sear roast in a skillet to seal in flavor. In a crock pot, place half the carrots, potatoes, and onions. Place roast on top of vegetables. Place the rest of the vegetables on top of the roast. Toss in bay leaf and salt and pepper to taste. Add enough water to cover roast and vegetables. Boil until meat is tender, or simmer all day. Be sure to add more water, as needed.

Eggplant Parmigiana


1 lg. Eggplant (3 lbs.)
1 c. Flour, all purpose
2 Eggs beaten with 2 t. oil
1 pkg. Saltine crackers, crumbled
Olive oil
2 t. Dried basil
1½ c. Tomato sauce, heated
8 oz. Cheese
c. Parmesan cheese

Preheat oven to 350ºF.  Cut eggplant into thin ¼ inch slices. Put the slices on a large platter and sprinkle each with about teaspoon salt. Let stand at room temperature for about 30 minutes to draw out excess moisture. Drain and dry the slices between paper towels. Dip each slice into flour, egg and crackers, in that order. Heat oil in frying pan and fry eggplant until golden brown, turning once. Drain on paper towels. Stir the basil into the tomato sauce. Spoon a little of the sauce into a 2 quart baking dish. Arrange of the eggplant slices, overlapping, on the sauce. Top with of the cheese, tomato sauce and parmesan. Repeat until all ingredients are used. Bake for 20 to 30 minutes, or until bubbly.


Pumpkin Bread

1½ c. Sugar
½ c. Shortening
2 Eggs
1 c. Flour, all purpose
½ t. Baking powder
1 t. Baking soda
¾ t. Salt
½ t. Cinnamon
¼ t. Cloves, ground
½ c. Water
1 c. Pumpkin, canned
½ c. Walnuts, chopped

Preheat oven to 350ºF.  Blend together first 9 ingredients. Add water, pumpkin and walnuts. Bake in loaf pan for 55 minutes or in 4 small pans about 35 or minutes until wood pick in center comes out clean.




1½  qts. Popcorn, popped
1 c. Chow mien noodles
1 pkg. Butterscotch or peanut butter pieces

Combine popcorn and noodles in large bowl. In medium saucepan, melt butterscotch or peanut butter pieces over low heat, stirring occasionally until smooth. Pour melted candy over popcorn; stir to coat well. Drop by heaping tablespoons onto wax paper lined pan. Refrigerate until firm. Store in tightly covered container.


Witch's Brew

2 Oranges
2 Lemons
1.5 liters Red wine
1/4 c. sugar
1/4 c. brandy (2 oz.)
1 apple
28 oz Carbonated water, chilled

Chill one orange and one lemon for garnish. Squeeze juice from the second orange and lemon. Place juices, wine, sugar and brandy in a large pitcher or bowl. Stir to dissolve sugar; chill. Pour into punch bowl. Cut chilled orange into wedges. Slice chilled lemon into cartwheels. Core apple and cut in wedges. Thread fruit on 2 long skewers to stand in pitchers or float fruit in punch bowl. Slowly add chilled carbonated water.




Nut, Fowl, & Wild Game Feast



Roast Turkey


1 20lb. Turkey

2 t. Sage

3 t. Seasoned Salt

2 t. Rosemary, ground

1 t. Thyme, ground

½ t. Marjoram, ground

2 t. Parsley

2 t. Paprika

1 t. Onion powder

2 t. Garlic powder

2 t. Lemon Pepper

½ c. Butter, unsalted

½ c. Lemon juice


Remove giblets and either toss or reserve.  Combine dry seasonings in small bowl.  Rub turkey all over with dry seasonings.  Melt butter with lemon juice in microwave.  Punch holes in thawed turkey with knife all over.  Use baster or syringe and inject turkey with some of the butter and lemon juice.  Baste all over turkey with the rest.  You may need more.  Follow baking instructions on bird wrapper.  Continue basting from drippings and extra butter and lemon during baking process.  Turn bird every hour, unless using a browning bag, lidded roaster, or rotisserie.  Stuff bird just before the last 25 minutes of baking time.  This prevents blood from being absorbed by the stuffing, which should be cooked out of the bird.


Giblet* Gravy


3½ c. Chicken broth

1 med. Onion, whole

1 Celery stalk w/leaves, cut in long pieces

1 t. Salt

3 T. Drippings from pan

3 T. Flour, all purpose

Meat from one turkey wing, shredded


Bring broth, onion, celery, salt, and meat to a boil, reduce, cover and simmer for 30 minutes.  Strain and reserve broth and meat; should be 3 cups.  Place drippings in saucepan and heat, stir in flour until smooth.  Pour in broth while stirring.  Add meat.  Bring to boil over medium heat, reduce and simmer 5 minutes or until thickened.  *I refuse to eat organs.


Pecan Pie

3 Eggs
1 c. Sugar
1 c. Light corn syrup
1 t. Vanilla
¼ tsp. Salt
2 T. Butter, melted

1 c. Pecan halves
1 Unbaked 9 inch pastry shell

Preheat oven to 350ºF.  Beat eggs slightly; add sugar and beat well. Add syrup, vanilla, salt and melted butter. Spread pecans over bottom of pastry shell and pour egg mixture over them. Bake for 45 minutes or until done.


Pumpkin Pie


1 9 inch Baked pie shell

1 can (16oz.) Pumpkin

2 Eggs, well beaten

1½ c. Evaporated milk

½ t. Salt

½ t. Ginger

¼ t. Clove, powder

1 t. Cinnamon

½ t. Nutmeg

¾ c. Light brown sugar, firmly packed


Preheat oven to 425°F. Mix filling ingredients. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F and continue baking for 45 minutes or until a knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream.

(Food for Modern Living, 541)

Mulled Cider

4-5 c. Apple cider

3-4 Whole cloves

3-4 Whole Allspice

2 Cinnamon sticks

2 t. Orange peel, dried


Place spices in muslin bag and drop bag into cider.  In a large saucepan, heat cider,. Do not boil.  Remove bag.  Serve in a large cauldron.

Feast of Yule


Maple Honey Glazed Ham


8 to 10 lb. fully cooked boneless ham
Whole cloves

1 can Pineapple rings

1 can Maraschino cherries
3/4 c. light brown sugar, firmly packed
1 c. dark corn syrup
2 tbsp. prepared mustard
1 tbsp. maple flavoring
1 c. honey


Preheat oven to 325ºF. Place ham, fat side up on rack in shallow, open roasting pan. Insert meat thermometer in center. Bake, uncovered, 2 1/2 to 3 hours, or until internal temperature is 130 degrees. Remove from oven. To glaze: Turn oven temperature to 450 degrees. Take out meat thermometer, carefully remove rind from ham. With tip of knife, cut fat into diamond pattern. Do NOT cut into ham. Insert clove in each diamond. In bowl mix rest of ingredients. Spread half of glaze over ham  Arrange pineapple rings around ham with a cherry in the center of each ring.  Secure with toothpicks.  Bake 10 minutes. For easy slicing let stand 20 minutes.


Green Been Casserole


4 cans French style green beans

4 cans Cream of Mushroom soup

2 cans Dried French onions

9x13x2 inch baking pan


Preheat oven to 350ºF.  Pour green beans into pan.  Add mushroom soup and blend.  Pour French onions on top of mixture and distribute evenly.  Bake until hot.



Waldorf Salad


1 can Pineapple, crushed, undrained
1 pkg. Instant pistachio pudding mix
1 c. Miniature marshmallows
1 tub Cool Whip
½ c. Walnuts, chopped
Chopped apple as desired

Mix pineapple and pudding. Fold in Cool Whip. Add remaining ingredients folding carefully until well mixed. Refrigerate.



2 ½ c. Sugar
½ c. Light corn syrup
½ c. Water
2 Egg whites
1 tsp. Vanilla
¾ c. Pecans, coarsely chopped

Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is dissolved, stirring constantly, then cook without stirring to 260ºF (hard ball stage). Remove from heat. Beat egg whites until stiff. Continue beating while slowly pouring hot syrup in egg whites. Add vanilla. Beat until mixture loses its shine. Fold in nuts. Drop on wax paper by spoonfuls.


1 doz. apples

1c. Brown sugar

3 T. Cinnamon

Butter or margarine

¾ c. Boiling water

2 T. Sugar

Core apples and place in an 8x8 inch baking pan. Mix sugar and cinnamon, fill apples with mixture, dot tops with butter. Add boiling water and sugar to pan and bake at 375°F for 40-60 minutes.

1 c. Water

4 c. Sugar

½ t. Mace

6 Whole cloves

1 T. Nutmeg

2 t. Ginger

1 Stick cinnamon

6 Whole allspice

Combine water, sugar, nutmeg, mace, ginger, cloves, cinnamon, and allspice in a saucepan and boil for 5 minutes. Strain spice mixture and stir. Before serving, add baked apples to liquid. Serve in a large crock pot.


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