Receipes

Speckled Deviled Eggs


 


                               These eggs are both delicsious to eat and fun to make! Boil your eggs, when they are
                         done, take them out and crack the shells but don't peel them!  Have food coloring
                         ready, or the Easter egg coloring kits and dip the eggs into the coloring. Let the
                         eggs cool. Then peel the eggs, they should come out looking speckled. Cut in half and
                         take the yokes out. Mix mayonnaise, mustard and paprika into the yokes. Then put
                         the misture back into the egg halves. Sprinkle extra paprika on to taste, and enjoy!
 
 




 



                      Some of the receipes I have here I found in the book called *Moon Magick* by
                   D.J.Conway, and excellent read!!
 
 


Savory Corn Muffins


 


                This receipe will make 8 muffins.
 
 


8 1/2 oz. package corn muffin mix
1/3 cup milk
1 egg
1/4 teaspoon dried summer savory, finely crumbled


 



                Combine the corn muffin mix, milk, egg, and savory. Mix until the dry
                ingredients are just moistened. Spoon into greased muffin tins, filling each to
                half full. Bake at 400 F. for 20 minutes.
 
 


Mulled Herb Wine


                Although this recipe calls for grape juice, you can use wine instead, omitting
                the Sherry. Serves 4.
 


1cup boiling water
1/8 teaspoon rosemary leaves crushed
1/4 teaspoon mint flakes crushed
4-5 whole cloves
1 cup grape juice
1 cup dry cocktail sherry
1 stick of cinnamon


 


                Pour the boiling water over the rosemary and mint; steep for 15 minutes. Add
                the cloves and continue to steep the mixture for another 15 minutes. Strain;
                mix this liquid with the grape juice (or wine) and Sherry in the pan. Place over
                low heat until hot. Stain, add the Cinnamon stick and serve hot.
 
 



Herbed Sour Cream Dip


                Makes 3/4 cup.
 


1/2 cup plain yogurt or dairy sour cream
1/4 cup mayonnaise
1/8 teaspoon garlic powder
1/8 teaspoon onion salt
1/16 teaspoon pepper
1/16 teaspoon ground red pepper
1/4 teaspoon dried basil leaves, crumbled
1/4 teaspoon salt
Paprika

                 Combine the yogurt (sour cream) mayonnaise, garlic powder, onion salt,
                 pepper, red pepper, basil and salt; mix thoroughly. Chill. Just before serving
                 sprinkle with the Paprika.
 
 



 
 
 

Deviled Tuna Spread


 


                Makes 2 1/2 cups.
 

1 13 ounce can water-packed Tuna drained and crumbled
2 tablespoons Pickled Relish
1/4 cup finely chopped Walnuts
1 tablespoon Parsley flakes
1/2 teaspoon Curry powder
1/2 cup Mayonnaise


 



                Mix the tuna and pickle relish, then blend in the walnuts, parsley and curry
                powder. Add the mayonnaise and mix.
 
 


Easy Pickled Beets

1 can small whole beets
1/2 cup sugar
1/2 cup vinegar


 


                Drain the beet juice into a saucepan. Add sugar and vinegar. Heat until the
                sugar dissolves. Slice the beets into a steralized jar with a lid. Pour the hot
                liquid over the beets, put on the lid, and refrigerate.
 
 


Ambrosia Supreme

1 small carton sour cream
1 small can of Mandarin Oranges drained
1 cup small marshmallows
1 small can crushed pineapple drained
1 cup flaked coconut


 


                Mix all the ingredients together and chill.
 
 

Herb Punch

1 large handful Lemon Balm
2 large handfuls Borage
1 large handful Mint
1 cup pineapple or any other fruit juice
Juice of 6 lemons and 2 oranges
1 quart strong tea
Syrup made of 1 cup sugar boiled with 1/2 cup water
3 quarts ginger ale

                Pour 1 1/2 quarts boiling water over the Lemon Balm and let steep for 20
                minutes. Strain the liquid onto the Borage and Mint. Add the fruit juices, tea
                and syrup. Refrigerate at least 8 hours. Strain into a punch bowl. Add ice,
                some extra mint and ginger ale.
 
 

Bourbon Balls


                This makes about 30 once inch candies.
 


1-6 oz. package semi-sweet chocolate pieces
3 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup sugar
11/4 cups crushed vanilla water cookies (about 36)
1 cup finely chopped pecans

                In a double boiler, melt the chocolate pieces, stirring constantly. Remove pan
                from the heat. Blend in the corn syrup and bourbon; stir in the sugar, vanilla
                wafers, and pecans until well blended. Allow to cool slightly. Pat about 1
                teaspoon of the mixture into a ball with your hands. Roll each ball in the
                remaining sugar and place on a cookie sheet. Cover and chill for several hours.