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Imbolc Recipes
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A lot of foods for Imbolc or Bridget are made with milk, or other pure looking foods.
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Appetizer
Puffs
·
1 1/2 cups
flour
·
1
teaspoon salt
·
1 cup
margarine
·
1/2 cup
sour cream
·
2
tablespoons grated Parmesan cheese
·
2
tablespoons chopped green onions
·
2
tablespoons chopped mushrooms
·
2
tablespoons chopped ripe olives
Mix
flour and salt; cut margarine in until mixture begins to form a ball. Blend in
sour cream. Divide dough into 4 parts. Wrap each part and chill several hours.
Heat oven to 350 degrees.
On floured board, roll each section into a 12 x 6-inch rectangle. Sprinkle
one-half each rectangle with either cheese, onion, mushrooms or olives. Fold
dough over to make a 6-inch sqare. Cut the 6-inch square into 2-inch squares,
pressing edges. Continue until all dough is prepared.
Bake
on ungreased cookie sheet at 350 degrees for 20 to 25 minutes. May be prepared
in advance and refrigerated, then baked for 30 minutes.
Makes 36 appetizers.
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CHIVE AND BACON DIP
3/4 lb. uncooked bacon
1/8 C minced red onion
1/8 C fresh chopped parsley
1 tsp. chopped garlic
1/8 C fresh chives, snipped
1 1/4 lb. cream cheese
1 C sour cream
1/2 tsp A-1 sauce
1/2 tsp. Worcestershire sauce
Chop the bacon in a food processor. Cook in a saute pan until brown and crisp.
Drain on paper towels and let cool.
In a mixing bowl, mix the bacon with the remaining ingredients until smooth.
Store in an airtight container in the refrigerator. Serves 10.
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This is a nice bread easy to make and tasty to eat with the above dip!
Rosemary Flat Bread
1 tablespoon Dry yeast
1 teaspoon Olive oil
1 tablespoon Sugar
Nonstick cooking spray
1 cup Warm water
2 tablespoon Margarine
2 1/2 cup White flour
2 tablespoons rosemary coarsely ground
1 teaspoon Salt
Place yeast, sugar and water in a large bowl or food processor and allow the
mixture to become bubbly. Mix in 2 cups of flour and salt. Knead for about 10
min. or process in food processor for 15 sec. until smooth and elastic adding
flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let
dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half. Let the dough rest for a few minutes. Coat
2 / 9" square cake pans with nonstick spray. Press dough into pans. Melt
margarine. Brush margarine over the tops of the
loaves. Sprinkle rosemary over the loaves and lightly press into the surface.
Let the loaves rise again until doubled, about 45 min.
Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 - 25
min, until lightly browned
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This soup is creamy and delish on a cold night!
CREAM OF GARLIC SOUP
·
2 pounds
onions, peeled and roughly chopped
·
2 cups
garlic, peeled and chopped
·
2
tablespoons olive oil
·
2
tablespoons butter
·
1.5
quarts chicken stock
·
1
bouquet garni (parsley stems, thyme sprigs and bay leaf, tied together)
·
2 cups
stale French bread, torn into 1/2" pieces
·
1 cup
half and half (or 1/2 cup whole milk with 1/2 cup heavy cream)
In a
4-quart, heavy-bottomed pot, sauté the onions and garlic in the butter and oil.
Stir frequently over low to medium heat until the onions are a deep golden
brown, about 30 minutes. Add the chicken broth and bouquet garni and bring to a
boil. Stir in the bread cubes and simmer for 10 minutes, until the bread is
soft. Remove the bouquet garni and purée the soup in a blender, carefully!
Remember that hot liquids can splash up in a blender; you can use one of those
hand-held blenders and purée it right in the pot if you like. Strain the soup
through a medium strainer, reheat and whisk in more chicken broth if the soup is
too thick for your taste. Add the half and half, then season to taste with salt
and pepper.
YIELD: 8 servings
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This sandwhich spread is a nice addition if your having a ritual at lunchtime and want an after ritual meal.
¼
cup mayonnaise
2
TBS Ranch dressing
Put
all ingredients in Food Processor and process until desired Consistency
3
cups water
1
cup wild rice, rinsed and drained
¼
cup olive oil
2
cups sliced button mushrooms
1cup
sliced shitake mushrooms
½
cup chopped onion
¼
cup finely chopped parsely2 cloves garlic, finely chopped
1-tsp.
fresh thyme leaves or ¼ tsp. Dried
Salt
and ground pepper to taste
Bring
to a boil. Stir once, cover, and simmer over low heat until the water is
absorbed and the rice is fluffy and tender, 35 to 55 minutes.
About 10 minutes before the rice is done, heat in a large saucepan or
deep skillet heat the oil over medium high heat.
Add
mushrooms, onions and cook, stirring, until lightly browned 5 to 8 minutes.
Add
parsley, garlic, and thyme cook stirring until combined, about 2 minutes.
Stir
in the cooked wild rice along with salt and pepper.
Cover and cook over medium heat until heated through, about 5 minutes.
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Bridget's Cabbage
8 cups shredded
cabbage
3 ounces cream cheese -- softened
2 tablespoons milk
1 teaspoon celery seed
salt and pepper -- to taste
Steam cabbage until crisp tender. You can do this in the microwave or in a saucepan on top of the stove in a small amount of water. Drain.
Meanwhile, mix cream cheese, milk, and seasonings and stir until smooth. Stir cheese mixture into hot cabbage.
Yield: 4 servings.
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Bridget's Chicken
· 1 frying chicken, cut up
· Salt & pepper
· 1 can cream of mushroom soup
· 1/2 c. sauterne or sherry
· 2 tbsp. butter or margarine, melted
· 2 tbsp. dry Italian salad dressing mix
· 2 (3 oz.) pkgs. cream cheese, cut in cubes
· 1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with
butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry
salad mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small
saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30
minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.
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For the Vegetarians
Herb
Cheese Soufflé
1 cup milk, scalded
1 cup soft bread crumbs
1/2 cup grated American cheese
2 tablespoons melted butter or margarine
1/2 teaspoon salt
Dash pepper
1 tablespoon wild Oregano
1 tablespoon Thyme (rubbed)
1/2 tablespoon ground Rosemary
3 egg yolks
3 stiff-beaten egg whites
Combine milk, crumbs, cheese, butter, seasonings. Stir in yolks. Fold in whites.
Pour into greased
1 1/2-quart baking dish. Place in pan of hot water; bake in slow oven (325
degrees) till firm, 30 to 45 minutes.
Makes 6 servings.
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This cake is unusual in the fact it uses so much olive oil.
Olive Oil Cake
3 large eggs, beaten
2 cups granulated sugar
12 ounces extra-virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Powdered sugar, for garnish
Preheat oven to 350 degrees F. Butter a 10-inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.
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These cookies take a lot of poppy seeds but are delish anyhow.
½
cup milk
1-cup
poppy seeds
¾
cup whole wheat pastry flour
½
cup white flour
Dash
of salt
1
tsp. baking powder
½
cup raisin or craisins
½
cup butter
½
cup honey
½
tsp. vanilla extract
Heat
milk in saucepan. When it is just
about a boil, turn off the heat and add poppy seeds. Stir and set aside. Mix dry
ingredients together. Chop raisins. Using electric mixer, cream butter in medium
sized bowl. Add honey and vanilla. On low speed, add dry ingredients. Turn off
mixer. Stir in poppy seed-milk mixture and raisins.
Place on oiled cookie sheets 2 inches apart in heaping teaspoons.
Bake 15 minutes at 350 until lightly brown and semi firm to the touch.
They will become crisp as they cool.
Makes
3 dozen cookies
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This is my favorite to eat at Imbolc.
2
egg whites
1
egg
2
cups cooked rice
½
cup sugar
½
cup raisins
2
cups skim milk
½
tsp vanilla
¼
tsp ground cardamon
Heat
oven to 325
Beat
egg whites and egg in ungreased 1 ½ quart casserole.
Stir in remaining ingredients. Bake uncovered 50 to 60 minutes, stirring
after 30 minutes, until knife inserted half way between center and edge comes
out clean. Serve warm or cold.
8
servings
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