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.