THE MAGICKAL KITCHEN (PART5 OSTARA)

[estatigua (Tiggy)]

WHENEVER YOU ARE COOKING FOR A SABBAT OR A FULL MOON (ESBAT) IT IS A GOOD IDEA TO FOLLOW THE RITUAL I PLACED AT THE BEGINNING OF THE YULE SECTION OF MAGICKAL KITCHEN

[estatigua (Tiggy)]

Equinox Popovers


3 eggs, well beaten
1 cup milk
2 tbsp. melted butter
1 tsp. sugar
1 tsp. salt
1 cup flour

Preheat oven to 425. Mix together all ingredients, except the flour. Then add the flour, using a whisk to avoid lumps. Butter a muffin tin or a popover pan generously. Individual custard cups work well too. You'll need 8 for this recipe. Fill the tins or cups 1/3 full. Bake for 15 minutes, then turn the oven down to 350 and bake some more. 10-15 minutes for a muffin pan. 15-20 minutes for a popover pan or custard cups. The popovers should be golden brown and firm. As soon as you take them out of the oven, pierce the tops with a sharp knife to release the steam. Serve with fresh fruit sauce and whipped cream.

Baked Sandwiches
from "Ostara" by Edain McCoy

12 slices of bread, crusts removed
2 cups milk
4 eggs
1 cup grated cheddar cheese
1 cup Monterey jack cheese
2 cups diced ham.

Line the bottom of a 9x13 greased pan with 6 slices of bread. On top of that place the ham and 1/2 cup each grated cheddar and Monterey jack cheeses. Cover this with the other 6 slices of bread and sprinkle remaining cheese over it. In separate bowl, mix the eggs and milk well. Pour over the sandwiches. Bake for 1 hour, or until top is golden brown. Preheat oven to 350.

Ostara Pasta with Goat Cheese
from "Ostara" by Edain McCoy

16 ounces penne pasta
1 cup rich milk
2 well beaten eggs
12 ounces feta cheese, crumbled
1/4 cup dried tomatoes, chopped
1/4 tsp. pepper
1/8 tsp.basil
1/4 tsp.parsley flakes
1/2 cups bread crumbs
1/2 cup chopped black olives (optional)

Grease a 9x13 baking pan and preheat oven to 350. Boil the pasta until just al dente. Mix the milk and eggs together, set aside. In another bowl, mix the feta, tomatoes, pepper, basil, parsley, and olives. Remove the penne pasta from the stove top and drain well. Blend in feta mixture. Place in pan. Top with bread crumbs if you like, then pour the milk and egg mixture over the top, distributing it evenly and allowing it to soak down into the pasta. Bake for 30-45 minutes or until top is golden brown

Pork Kabobs
from: A Kitchen Witch's Cookbook by Patricia Telesco

1 lb. boneless pork, cubed
3 tbsp. wine vinegar
1 clove garlic, minced
1 tbsp. sesame seeds
1 tsp. onion powder
1/2 tsp. ground ginger
1/2 tsp. dried rosemary
1/2 tsp. lemon pepper
3 tbsp. honey
3 tbsp. barbecue sauce
cherry tomatoes
pearl onions
2 small yellow squash, cubed
3 green peppers, cut into 1 inch pieces
Bamboo skewers

Combine the pork, vinegar, garlic, sesame seeds, onion powder, ginger, rosemary, and lemon pepper in a medium sized bowl. Cover. Marinate at least 12 hours in the fridge. Pour marinade into a small saucepan. Bring to a boil over a low heat. Boil 5 minutes. Mix in the honey and barbeque sauce. Alternate pieces of pork, tomatoes, onions, squash, and green peppers on the skewers. Grill 5-6 inches away from the coals or heat element until the pork is thoroughly cooked, about 20 minutes. Turn every 5 minutes to baste with the sauce

[ladyjay]

Thank you so very very much.