Wicca in all it's form

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Corn Bread Ear Sticks Recipe by StormWing Purchase an iron mold shaped like little ears of corn in flea markets or kitchen supply shops, or look in grandma's kitchen wherever she keeps her bakeware - there just might be one there already! Grease lightly and preheat in a 425 degree oven. You will need: 3/4 cup Flour 3/4 cup Yellow Corn Meal 1/4 cup Sugar 3/4 teaspoon Salt 2 teaspoons Baking Powder 2 Eggs 1 cup Milk (or Buttermilk if you prefer) 1/4 cup Shortening Sift dry ingredients together. Add milk, eggs, shortening, and beat until smooth. Pour into preheated and greased molds and bake 20-25 minutes or until golden brown.	Brigid's Blackberry Pie Recipe by Edain McCoy (Makes one nine-inch pie) 4 cups fresh blackberries (thawed frozen is okay) 1-1/2 cups sugar 1/3 cup flour 1/4 teaspoon cinnamon 1/8 teaspoon salt Unbaked pie crust Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust, or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet", mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. If you do this, pinch down the ends to hold it to the other crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. (Note: A sugar-free version can be made by substituting appropriate amounts of artificial sweetener.) (The above recipe for "Brigid's Blackberry Pie" is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 179, Llewellyn Publications, 1994)
Whole Grain Bread Recipe by Dan & Pauline Campanelli In a large mixing bowl combine: 2 cups milk (warm to the touch) 2 packages of dry baking yeast 1 teaspoon salt 1/2 cup honey 1/4 cup dark brown sugar Cover this mixture and set aside in a warm place until it has doubled (about half an hour). Add to this mixture: 3 tablespoons softened butter 2 eggs 1 cup of unbleached white flour Stir until bubbly. Now mix in: 1/2 cup wheat germ 1/2 cup of rolled oats 2 cups stone ground wheat flour 2 tablespoons sesame seed With floured hands, turn this dough out onto a floured board and gradually knead in more unbleached white flour until the dough is smooth and elastic and no longer sticks to your fingers. Place this dough in a greased bowl, turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until it is doubled (about an hour).Then punch it down and divide it into two or more elongated loaves, roughly sculpted into mummiform shapes, and placed on greased cookie sheets. Cover these and return them to a warm place until they double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and sound hollow when tapped. (The above recipe for "Whole Grain Bread" is quoted directly from Pauline & Dan Campanelli's book "Ancient Ways: Reclaiming Pagan Traditions", page 132-133, Llewellyn Publications, 1991/1992)	ASPARAGUS WITH CHIVES AND BLOSSOMS 1 pound Asparagus, washed 1 Tablespoon Olive oil 1 Tablespoon Sesame Seeds 2 Tablespoons Fresh Chives, snipped 16 Chive Blossoms 1/2 teaspoon Soy Sauce Salt & Pepper to taste Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Refresh under very cold water and drain well. Remove the chive stalks to separate the flowers. In a skillet, heat the oil over medium heat and add the sesame seed. Stir for 1 minute, add the snipped chives, and stir for 1 minute more. Add the asparagus and soy sauce to the skillet with a few pinches of salt and generous grindings of pepper; stir well, cover, and cook for a minute or so. Remove the lid, sprinkle the chive blooms over the asparagus, and cover for 1 to 2 minutes so that the chive blooms steam briefly. Stir lightly and taste for seasoning. Serve hot. Comments: Bright lavender chive blossoms begin to bloom in the garden about the time the asparagus bed is at its peak. Hence, this is a natural combination and a simply tasty dish. Since chive blossoms are so strong in flavor, add them at the last minute in this recipe.
GOAT CHEESE & SPINACH TURNOVERS 1 Tablespoon Olive oil 1/2 cup Diced red onion 2 cloves Garlic, minced 2 bunches Fresh spinach, stemmed and chopped 2 ounces Soft fresh goat cheese 1/3 cup Toasted pine nuts 3 Tablespoons Grated parmesan cheese 1/2 teaspoon Minced fresh rosemary 1/2 teaspoon Grated lemon peel 4 Frozen phyllo pastry sheets, thawed 1/2 cup Unsalted Butter, melted Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté 5 minutes. Increase heat to high. Add spinach and sauté until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded Tablespoon filling at 1 end of dough strip. Starting at 1 corner, fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush with butter. Repeat with remaining pastry, butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375 degrees. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Makes 12	CHICKEN BARLEY STEW WITH HERBS 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 Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good. 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
MAY WINE 1 bottle of German White Wine 1/2 cup Fresh Strawberries, sliced 12 sprigs of fresh woodruff Pour wine into carafe or wide mouth bottle. Add strawberries and woodruff and allow to blend for at least an hour. Strain and serve well chilled. Garnish with thin orange slice. The strawberries add a wonderful flavour and the woodruff adds sweetness.	MEADE 1 gallon Water 4 pounds Honey 6 Cloves 2 Sticks cinnamon Juice & peel from one lemon 1 teaspoon Activated dry yeast In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.
WILD IRISH NETTLE SOUP 12 oz nettle leaves and young, tender stems (use gloves to collect) 3-4 oz butter 6 oz (2 oz each) leek, onion and celery, roughly chopped 2.5 pints chicken stock 1.5 lbs potatoes, sliced .75 pint cream Salt and freshly ground black pepper Comment: from the Ashford Castle Hotel - County Mayo, Ireland Wash the nettles. Melt 3 oz of the butter in a heavy based pan and sweat the leek, onion, celery and the nettles for 5 to 6 minutes without browning. Add the chicken stock and bring to the boil, then add the potatoes. Cook over a low heat for about 40 to 50 minutes. Put soup in blender and puree, then return it to the pan, and add the cream. Salt and pepper to taste, reheat gently and check the consistency. Some extra butter may be whisked in for a richer, smoother finish. Garnish each serving with a blanched nettle leaf. Serves 8	OATCAKES - IRISH 6 ounces Oatmeal (preferably fine) 2 ounces Flour 1 teaspoon Salt 10 fluid ounces Warm water Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees) until crisp. These cakes are eaten buttered, with a glass of milk, for supper, but are also terrific with wine and cheese.
OATCAKES - SCOTS 1/2 cup Shortening 1 cup Oats or quick-cooking oats 1 cup All-purpose flour 1/2 teaspoon Baking soda 1/4 teaspoon Salt 2 - 3 Tablespoons Cold Water Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 Tablespoon at a time, until it forms a stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2 inch rounds or squares. Place on ungreased cookie sheet and bake at 375 until they just start to brown - 12 to 15 minutes. To griddle bake; bake on a hot griddle or frying-pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious served with cheese.	DONNEGAL OATMEAL CREAM 15 fluid ounces Milk 1/2 cup Medium oatmeal - cracked, not rolled 1 Large egg (beaten) rind & juice of 1 orange 2 teaspoons Sugar (to taste) 1/2 ounce Gelatin 2 Tablespoons Water 8 ounces Heavy cream, whipped Fruit sauce of choice Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils. Then simmer 3-4 minutes. Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve gelatin in the orange juice and water, add to the mixture when it's cooled, and then fold in the cream. Pour the whole mixture into a glass bowl and leave to set. Serve with 3-4 T of chosen fruit sauce on top Sauce: Take your favorite jam and thin with 3-4 Tablespoons of water.
MEDALLIONS OF PORK WITH RIESLING SAUCE 12 ounces Pork tenderloin, cut into 1" rounds Flour 4 Tablespoons Unsalted butter 1 Onion, thinly sliced 3 Garlic cloves, minced 1/2 cup Dry Riesling wine 1/2 cup Raisins 3 Tablespoons Balsamic vinegar 1 Tablespoon Green peppercorns, ground 1/2 teaspoon thyme, minced 1/2 teaspoon oregano, minced 1/4 cup butter, chilled & cut into pieces 1/4 cup Pine nuts, toasted Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons butter in heavy skillet over medium-high heat. Add onion and garlic and sauté until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 Tablespoons butter in same skillet over medium-high heat. Add pork and sauté about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.	SAVORY CHEESE SCONES 2 cups Flour 2 teaspoons Baking powder 1/2 teaspoon Salt 1/8 teaspoon Cayenne pepper 1 1/2 cups Grated cheddar cheese 3 Tablespoons Parmesan cheese 1/3 cup Butter 1/3 cup Milk 2 Eggs Preheat oven to 400 degrees F. Combine all dry ingredients, stir in cheeses and toss well. Cut in butter. Combine eggs and milk, add to flour mixture and gently knead to form a stiff dough. Cut dough ball into halves and pat each half into an 8" diameter, 1/2" thick circle. Cut into wedges, place wedges on a baking sheet and bake 15 to 17 minutes, until lightly browned.
IRISH SODA BREAD 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.	SAND TARTS (OLD GERMAN STYLE) 2 1/2 cups Sugar 2 cups Butter 2 each Egg, well beaten 1 each Egg white 4 cups Flour Pecans Cinnamon Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.