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Beltaine Recipes
Beltaine is a favorite Sabbat of mine where we can enjoy each other in lusty happiness!
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This recipe is good and spicy to get yourself ready for the rites!
Sweet and Spicy Kielbasa or Polish Sausage
· 1 cup packed brown sugar
· 1/4 cup spicy mustard
· 1 small onion chopped fine
· 2 pounds kielbasa or smoked Polish sausage, cut into 1/4-inch pieces.
In crockpot, combine brown sugar, mustard and onion; add kielbasa and stir well to coat evenly. Cover and cook on LOW for 2 1/2 to 3 hours, stirring occasionally.---------------------------------------------------------------------------------------------------------------------------------
WaterNymph's Guacamole
1
Avocado
1 Plum Tomato
1/8
cup diced onion
1 tsp. Garlic Pepper Seasoning
½
lime
1 ounce cream cheese
2
small spoonfuls of Recaito
1 garlic clove
1
Pickled Hot Pepper Diced
Cut
Avocado in half, take out pit, and put the pit aside. Scoop out 1 half of the Avocado and place in Food processor.
Seed and chop tomato, and place in Food Processor. Also in Food Processor
place diced onion, Garlic Pepper, Cream Cheese, Recaito, and Pickled Pepper.
Squeeze the ½ lime and place juice in food processor.
Place Clove of garlic in garlic press. Place garlic in Food Processor.
Mix all these ingredients in the Food Processor. Until a consistency you
like and all the cream cheese is mixed in.
Place the mixture in a bowl.
Take
the other half of the Avocado and score it so that when you scoop out the
avocado it is already diced. Stir
this into the bowl. Now you have delicious creamy guacamole!
Recaito
can be found at any supermarket that sells Goya products such as Pricechopper,
or Save A Lot. It comes in glass
jars.
The Hot Peppers I make myself. If you cannot find a pickled hot pepper than simply use a jarred hot pepper such as a Jalepeno.
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Faery
Sweet Breads
2
cups of
sifted flour
1 cup of dried apricots
1 egg
1/2 teaspoon of baking powder
1 cup of buttermilk
1/2 cup of honey
1 tablespoon of rose water
Combine the flour, egg, baking powder, rose water, and buttermilk in a
good
sized bowl, stirring until they are well blended. Next fold in the
dried apricots
so they are distributed evenly in the dough. If the dough
seems
sticky, add more flour until you can work it easily with your fingers.
Shape heaping tablespoons of the dough into four leaf clovers. Place
on a
greased cookie sheet and bake at 350 degrees for about 10 minutes, until
fully raised and slightly browned. Drizzle a little honey on top
while
cooling.
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GAZPACHO
8
tomatoes, cored and finely chopped (juice reserved)
2 green bell peppers, cored, seeded and diced
2 onions, peeled and diced
3 cloves garlic, peeled and minced
2 cucumbers, peeled, seeded and diced
1 carrot, peeled and finely diced
1/4 cup vinegar
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
1 cup tomato juice
Salt and pepper to taste
1 tablespoon chopped mint
1 tablespoon chopped parsley
In
a large bowl combine all of the ingredients except mint and parsley. In batches
if necessary, ladle about 1/3 of the soup into a food processor and pulse,
leaving mixture somewhat lumpy. Add back to the unpureed soup and continue until
desired consistency is achieved. Reseason if necessary. Add herbs and stir.
Ladle into chilled soup bowls and garnish with dollop of sour cream and
additional herbs.
Yield:
8 to 10 servings
Green Man Salad
2 C. assorted Lettuce leaves, washed and torn
1 Hard-boiled egg
1 Strip of Bacon, cooked crisp and crumbled
12 Sliced Olives
1 Medium Tomato, cut in quarters
1 Green onion
¼ C. Tuna
2 T. Vinegar
1) Cook the bacon crisp. Remove from skillet and crumble. Reserve the bacon fat for the dressing.
2) Put the bacon, lettuce, olives, and green onion in the salad bowl.
3) Sprinkle the tuna on the greens.
4) Toss together.
5) Slice the hard boiled egg and add to the salad.
6) Combine the cooled bacon fat and the vinegar to make your dressing. Stir well and pour over salad.
7) Toss again.
8) Cut the tomato into quarters or eighths, depending on the size, and place in a circle on the salad.
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1
cup uncooked white rice
1
15-oz. Can navy beans, rinsed and drained
3
Tbsp. Snipped fresh basil
2
Tbsp. Snipped fresh Italian Parsley
½
tsp. Salt
2
Tbsp. Extra Virgin Olive Oil
Cook
rice according to pacakge directions
Omitting
any salt or fat
Place
rice in a serving bowl. Top with
beans, basil, parsley, and salt; toss gently to combine. Drizzle olive oil over the top. Makes 8 servings.
Grilled Lime Fajitas
1 pound flank steak or chicken
breast
1/2 cup lime juice
1/4 cup ground cilantro
1/4 cup white vinegar
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon cayenne
3 cloves minced garlic
1 tablespoon ground black pepper
Mix all ingredients except meat together thoroughly. Marinate meat in mixture overnight. Prepare grill. Remove marinade and place in sauce pan. Cook until it boils set aside and let cool. Grill meat, basting with marinade until cooked. Cup into long thin strips. Serve with warmed tortillas, grilled and sliced bell peppers and onions and your choice of sour cream, guacamole and salsa.
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Vegetarian recipe
california-quiche recipe
1 lb. summer squash (zucchini, yellow or mixed), or chopped Swiss chard or
mixed squash and greens; chopped.
1/2 onion, thinly sliced
4 egg substitute (about 1 cup)
1 1/2 - 2 cups grated cheese (sharp cheddar or Swiss)
1/2 tsp. each dried oregano, basil
salt and pepper to taste
Steam chopped squash and onion about 15 minutes in about 1 inch of water;
drain well. Meanwhile beat the eggs and cheese together. Mash squash (don't
puree as chunks are good) and add to the eggs. Add salt, pepper, oregano,
basil. Pour into a "sprayed" baking dish and bake covered in 325F oven
until set - about 30 to 40 minutes. Serves 4.
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Violet
Cookies
(Recipe may be halved):
1 cups butter
2 cups flour
1 tsp.. baking soda
1 cups sugar
2 1/2 cups blended oatmeal
12 oz. Chocolate chips
1 cup brown sugar
1/2 tsp.. Salt
9 oz. Chocolate Bar (grated)
2 eggs
1 tsp.. baking powder
1 tsp.. Vanilla
1/2 cups chopped nuts (your choice)
54 candied Violets
green sprinkles
Process oatmeal in a blender to a fine
powder, cream the butter and both sugars. Add eggs and vanilla; mix together
with flour, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and
nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10
minutes at 375 degrees.
Decorate with candied violets and sprinkles.
Makes 56 cookies.
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Orange
Cream Freeze
¾ cup fresh orange segments
¾ cup fresh peaches, peeled and sliced
½ cup fresh bananas, sliced
½ cup vanilla ice cream
4 oz. ice, crushed
Method
Combine Sunkist
fresh orange segments, sliced peaches, sliced bananas
and vanilla ice cream in blender and puree for about 30 seconds.
Add ice to blender and puree until mixture is smooth.
Serve immediately.
Makes 2 Servings
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Green
Man Dessert
2 cups minature marshmallows
1 box pistachio pudding mix
1-2 cups blueberries
1 can undrained pineapple chunks
1 container whipped topping
Mix marshmallows, pudding, and pineapple in a bowl. Mix in 1/2 of
the whipped topping. Spoon into cups. Spoon on a layer of whipped
topping into each cup, top with blueberries.
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If you noticed that most of the food is Mexican or Southwestern you are right. For some reason it appelas ot me at Beltaine to eat these spicy and fresh foods.