THE MAGICKAL KITCHEN (PART7 LITHA)

[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)]

LITHA/MIDSUMMER RECIPES

Traditional Pagan foods associated with The Litha Sabbat are fresh vegetables of all kinds and fresh fruits of yellow, orange, and red. Fresh fruit juice mixed with 7-Up compliments any meal if you want non alcoholic

Elderflower fritters
Patricia Telesco, A Kitchen Witch's Cookbook

1 egg
1 teasthingy rose water
1/2 cup honey
2 tablesthingys brandy
1 cup self-rising flour
1/4 teasthingy cinnamon
2 cups elder flowers, freshly picked and cleaned
Instructions:


Mix egg, rose water, honey, and brandy in a bowl, then stir in flour and cinnamon. Should be thick like pancake batter. (Add flour if it's too thin, and add more brandy if it's too thick.) Fold in the flowers. Fry like pancakes, OR drop by the teasthingyful into a deep-fat fryer until golden brown. Serve with orange water sprinkle and fresh lemon, or dip in sweet cream.

Yield: Fried like pancakes: About 10. Deep fat fryer: About 2 dozen.

Note: In many areas it may be tough to find fresh elder flowers. You can make this recipe with dried elder flowers It still tastes fine. If you order from somewhere or pick them yourself, make sure they are the Nigra variety because there is a kind you shouldn't use due to high toxicity.

IF YOU CANNOT FIND ELDER FLOWERS or you are squeamish about eating flowers, there is a variation:

You can make this recipe by substituting very finely diced apples--about a cup's worth--for the flowers, and adding a little fresh mint. If you do do this substitution I urge you to not neglect the mint, because with either elder flowers or with apple-and-mint, the minty taste is really what makes it so good.


Herb Bread

3 cups flour
1 tbsp. sugar
1 tsp salt
1 pkg. dry active yeast
2 tbs. chopped fresh chives
2 tsp. fresh rosemary
1 tsp fresh thyme
1 1/4 cups hot water
2 tbs. Crisco
Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in the remaining cup of flour until smooth. Scrape flour from sides of bowl and let rise in a warm place for 35 minutes until it doubles in bulk. Punch down and beat with a sthingy for about 15 seconds. Place dough in a greased loaf pan, patting down and forming loaf shape with your hands. Cover and let rise again for about 30 minutes or again until it rises in bulk. Bake at 375 degrees for 40 to 45 minutes. Brush top with butter and margarine and remove from pan to cool.

Litha Taffy

1 cup honey
butter

You'll also need:
a large saucepan
a candy thermometer
a sheet pan

Heat honey in large sauce pan (3 qt.) to boiling and continue boiling gently to 280 F. (138 C). Remove from heat, pour onto buttered sheet pan and allow to cool until a dent can be made in it when pressed with finger tips. Butter your hands or it will stick to you. Pull taffy until lightand porous then pull taffey into long strips about 1 inch in diameter. Cut into 1 inch taffy kisses. Wrap individually in wax paper and store in refrigerator.





Deviled Eggs
from: A Kitchen Witch's Cookbook by Patricia Telesco

6 hard boiled eggs, peeled
3 tbsp. mayonnaise
1/2 tsp. mustard
1/4 tsp. garlic powder
1/4 tsp. celery seed
salt and pepper

Slice the eggs in half lengthwise; remove the yolk. Blend the yolks, mayonnaise, mustard, garlic powder, celery seed, and salt and pepper until smooth. Place a sthingyful of the filling in the hollow of each egg white.

Sausage and Cheese, Italian Style
from: A Kitchen Witch's Cookbook by Patricia Telesco

2 lbs. lean ground pork
1/2 cup grated Parmesan cheese
1/2 cup grated romano cheese
1/2 cup minced fresh parsley
4 cloves garlic, minced
2 finely chopped bay leaves
1 tbsp. ground fennel
1/8 tsp. red pepper
1 tsp. pepper
1 tsp. salt
4 tbsp. water

Combing all the ingredients and form into patties. Place waxed paper between each patty and wrap well. Freeze. Remove the number of patties needed at once time. Thaw in fridge. Fry or grill.


Sun's Up Cobbler


1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.

Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.



Lunchtime Cranberry Sun Mold


2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, undrained
1 grapefruit, peeled and sectioned

In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Unmold onto a serving dish with a layer of lettuce leaf bedding.

Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a "pinwheel" array. Serve as salad or dessert.



High-In-The-Sky Sunny Sandwiches


4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings.



Setting Sun Taco Salad


1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated

In skillet, brown the ground beef. Sprinkle in the package of taco mix and stir in the water. Simmer uncovered for approximately 10 minutes. In a salad bowl, combine all the rest of the ingredients except the chips. Divide salad onto 4-6 plates, sthingy meat mixture on top, and garnish with chips.



Bright Memories Parfait


1 23/4 oz package vanilla custard mix (no bake type)
1/2 tsp. vanilla
2 cups milk
1 1lb 5oz can pineapple pie filling
2 3oz packages cream cheese, softened

In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling separately until ready to serve. When ready to serve, sthingy alternate layers of mixture and pie filling into parfait or juice glasses. Top with some type of berries if desired. Serves 6.



Warm Glow Applesauce


8 med apples, cored, pared, and cubed
2 tbs. lemon juice
1/4 cup sugar
5 or 6 drops red food coloring
1/4 cup water

Put apples, sugar, water, lemon juice, and food coloring in blender; cover and blend until smooth. Heat in sauce pan on low to serve warm, or chill. Makes 4 1cup servings.

[ladyjay]

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