lughnasadh recipes

Corn Bread Ear Sticks
Recipe by StormWing

Purchase an iron mold shaped like little ears of corn in flea
markets or kitchen supply shops, or look in grandma's kitchen
wherever she keeps her bakeware - there just might be one there
already! Grease lightly and preheat in a 425 degree oven. You will
need:

3/4 cup Flour
3/4 cup Yellow Corn Meal
1/4 cup Sugar
3/4 teaspoon Salt
2 teaspoons Baking Powder
2 Eggs
1 cup Milk (or Buttermilk if you prefer)
1/4 cup Shortening

Sift dry ingredients together. Add milk, eggs, shortening, and beat
until smooth. Pour into preheated and greased molds and bake 20-25
minutes or until golden brown.
===============================================

FRESH CUCUMBER RELISH

7 cups thinly sliced cucumbers (peeled or unpeeled, your choice)
1 and 1/2 cups water
1 and 1/2 cups sugar
1 and 1/2 cups white vinegar
1/2 tsp onion salt
1 or more large onions, thinly sliced and separated (I love to use
sweet onions such as Vidalia)
3/4 tsp celery seed
1/2 tsp celery salt

Layer sliced cucumbers and onions in a large bowl. Combine remaining
ingredients and blend thoroughly. Pour marinade over the mixture.
Cover and chill at least two hours.
===================================================

Lughnasa Salad

1 tbsp. olive oil
1 1/2 cups cooked corn
1/2 cup peas
1/2 cup black olives, halved and pitted
1 large apple, diced
1 tbsp. finely chopped fresh herbs (basil, borage leaves, fennel)
1 pinch of black pepper
1/2 cucumber finely chopped
1 tbsp. nasturtium flowers
1 tbsp. borage flowers

Lightly toss all the ingredients in the olive oil, except the
flowers. Pour into a bowl and decorate with the nasturtium and
sprinkle with the borage. Both flowers are edible, and the
nasturtiums have a peppery taste rather reminiscent of watercress.

~Karri Ann Allrich
=====================================================

Blueberry Cheesecake Minis
1 Dozen

14 vanilla wafers
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice from concentrate
1-1/4 cups fresh blueberries

1. Place 12 paper cupcake liners in a muffin pan. Place 1 vanilla wafer in
each liner. Crumble the remaining 2 wafers into a small bowl; set aside.
2. In a medium bowl, with an electric mixer, beat the cream cheese until
smooth. Gradually beat in the sweetened condensed milk. Add the lemon juice;
stir until the mixture starts to thicken.
3. Set aside 12 large blueberries; fold the remaining blueberries into the
cream cheese mixture. Spoon the mixture into the cupcake liners. Top each
with reserved wafer crumbs and a large blueberry. Cover loosely with waxed
paper, and chill for at least 2 hours before serving.
========================================================

 HOT/COLD STUFFED PEPPER & TOMATO BITES  

INGREDIENTS:  
1 11-ounce jar pickled jalapeno peppers, drained  
1 8-ounce package cream cheese, softened  
1 container cherry tomatoes  
1/2 small onion, grated  
4 slices bacon, cooked & crumbled  
1/4 c. green olives, chopped  
1/4 c. grated cheddar cheese  
1 dash Worcestershire sauce  
1 dash celery salt  
1 dash cayenne pepper  

DIRECTIONS:  
Cut peppers in half and remove seeds. Beat cream cheese  
and add remaining ingredients. Stuff each pepper half with  
mixture. Cut a slice off stem end of each tomato; scoop out  
seeds with a small spoon or melon ball tool and fill with  
remaining cheese mixture. Garnish each with olive slices,  
pimento strips or bacon. Serve cold  

Category: Appetizers  
http://www.thedailyrecipe.com
=========================================================
EASY CHICKEN & BACON SKEWERS  

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*  

INGREDIENTS:  
/4 cup soy sauce  
1/4 cup cider vinegar  
2 tablespoons honey  
2 tablespoons canola oil  
10 large mushrooms, cut in half  
2 green onions, minced  
3 skinless, boneless chicken breast halves - cut into chunks  
1/2 pound sliced thick cut bacon, cut in half  
1 (8 ounce) can pineapple chunks  

DIRECTIONS:  
In a large bowl, mix the soy sauce, cider vinegar, honey,  
and canola oil. Stir in the mushrooms and green onions.  
Place the chicken in the mixture. Cover, and marinate in  
the refrigerator at least 1 hour. Preheat an outdoor grill  
for high heat, and lightly oil grate. Wrap the chicken  
chunks with bacon, thread onto skewers. Alternate with  
mushroom halves and pineapple chunks. Arrange skewers on  
the prepared grill. Cook 15 to 20 minutes, brushing  
occasionally with remaining soy sauce mixture, until bacon  
is crisp and chicken is no longer pink and juices run clear.  

Yield: 6 Servings  
Categories: Grill, Meats  
http://www.thedailyrecipe.com




 HELPFUL SHISH KABOB TIPS & HINTS:  

* Wooden bamboo skewers are inexpensive and easy to find,  
but they must be soaked at least 30 minutes in water  
(preferably warm to the touch) prior to use. This keeps  
them from easily catching fire. If you get into the  
shish kebab habit, then you may wish to invest in  
stainless steel resusable skewers.  

* Wash all meats and seafood thoroughly and pat dry before  
skewering and adding to marinade.  

* Meats should optimally be cut in uniformly-sized 1 to  
2-inch cubes for quick and even cooking.  

* Parboil vegetables such as bell peppers, zucchini,  
carrots and other dense foods before skewering if you  
like them fully-cooked in the end product. Baby new  
potatoes can be scrubbed and par-boiled in skins or use  
canned whole potatoes.  

* When using marinade, a large heavy-duty plastic zip or  
cooking bag works great for prepared skewers. Be sure  
to get most of the air out before sealing so the  
contents are covered with the marinade, and turn the  
bag often while marinating.  

Alternate meat with vegetables and fruit on the  
skewers. Be creative.  

A light spray of cooking oil will help keep the kebabs  
from sticking, as you need turn the kebabs often for  
even cooking.  
============================================================

FRESH HERB SOUP

1 Tablespoon Butter or margarine, unsalted
2 Tablespoons Fresh chives, minced
2 Tablespoons Fresh chervil, minced
2 Tablespoons Lemon sorrel leaves, minced
2 teaspoons Fresh tarragon, minced
1 cup Celery ribs -- finely chopped
4 cups Vegetable broth
Salt and Pepper
1 pinch Sugar
4 slices Whole wheat bread , toasted
1 dash Freshly ground nutmeg
Grated cheddar cheese

Melt the butter over medium heat in a large heavy pot. Add the herbs and
celery and cook, stirring, until wilted and soft, about 3 minutes. Add the
broth, salt, pepper, and sugar. Bring to a boil, reduce the heat to low,
cover, and simmer for 20 minutes. Place a slice of toast in each soup bowl
and pour the soup over. Dust with nutmeg and sprinkle with grated cheese.
========================================================

Strawberry Ice Cream  

Other soft fruits can also be turned into ice cream using  
this technique. Good candidates include peaches, nectarines,  
and plums (all peeled and sliced), and raspberries and  
blackberries (seeds may be strained from both after the  
fruit has macerated).  
Makes 1 quart  

2 cups whole milk  
3/4 cup granulated sugar  
6 large egg yolks  
1 cup heavy cream  
Crushed strawberries  

1 pint fresh strawberries , stemmed and halved  
2 tablespoons granulated sugar  
1 teaspoon vanilla extract  

1. Bring milk and 1/4 cup sugar to 175 degrees in a heavy  
saucepan over medium heat, stirring until sugar is dis-  
solved.  

2. Meanwhile, beat remaining sugar with yolks until mixture  
turns pale yellow and thickens so that it falls in ribbons,  
about 2 minutes with an electric mixer or 4 minutes with a  
whisk.  

3. Remove 1/2 cup hot milk from pan and slowly whisk it  
into beaten yolks. Then gradually whisk yolk mixture into  
saucepan and, stirring constantly, heat this mixture over  
medium-low heat to 180 degrees, 8 to 10 minutes. Remove  
saucepan from heat; strain custard into a plastic or non-  
reactive metal bowl and stir in cream. Place bowl in a  
larger bowl of ice water to bring custard to room temper-  
ature.  

4. Seal container and refrigerate until custard is no more  
than 40 degress, 4 to 8 hours. (This is unnecessary with  
self-contained electric model.)  

5. Prepare strawberries: In nonreactive bowl, sprinkle  
strawberries with sugar and vanilla. Crush lightly with  
potato masher; let macerate for 1 hour.  

6. Stir berries into cold custard and refrigerate mixture  
again (if necessary) until temperature falls to 40 degrees.  
Pour custard into an ice cream machine. Churn until frozen.  

from:  I'M NOT MARTHA - Friday, June 24, 2005  
To SUBSCRIBE: http://www.gophercentral.com/sub/notmartha.html  
===========================================================

Brigid's Blackberry Pie
Recipe by Edain McCoy

(Makes one nine-inch pie)

4 cups fresh blackberries (thawed frozen is okay)
1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
Unbaked pie crust

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust, or
purchase a commercially - made one. Set aside. Mix all other ingredients
together in a large mixing bowl. If it appears too "wet", mix in a little
more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot
with butter or margarine. You can bake the pie as is, or cover it with
another pie crust. If you do this, pinch down the ends to hold it to the
other crust. Then score the top several times with a sharp knife. Bake for 1
hour, or until the top crust is a golden brown. (Note: A sugar-free version
can be made by substituting appropriate amounts of artificial sweetener.)

(The above recipe for "Brigid's Blackberry Pie" is quoted directly from
Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways",
page 179, Llewellyn Publications, 1994)


Disclaimer:
No one involved in this list or
its contents may be held responsible for any adverse reactions
arising from following any of the instructions/recipes on this list.
It is the reader's personal responsibility to exercise all precautions
and use his or her own discretion if following
any instructions or advice from this list.
Do not use anything you are allergic to!!