Recipes - Pagan and Witchcraft Recipes on the Web

Cut marshmallows into small pieces. Pour water over gelatin and marshmallows; stir until dissolved. Chill. Blend cheese with vinegar until smooth. Add undrained pineapple and lgend; add pecans. Chill. When gelatin is ready to thicken, combine the two mixtures and mold as desired.

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Original Buffalo Chicken Wings

Teresa's Blue Cheese Dip (see below)

1 cup vegetable oil

16 medium chicken wings (2 3/4 lb.)

1/2 stick of buttter, melted

2-10 Tablespoons Durkee's Franks Red Hot Sauces

celery and carrot sticks

Prepare dip and refrigerate.

Heat oil in large skillet over med.high heat; when oil is sizzling hot, add wings a few at a time. Fry, turning until golden brown (8-10 minutes)

Remove to papter towel to drain.

Place wings in a large stainless steel bowl. Swirl melted butter over wings, covering each well with pastry brush. Add hot sauce, spreading over the wings.

Serve hot with celery sticks and carrot sticks.

DIP

1/3 poind blue cheese

1/3 pound gorganzola cheese

1/3 pound cream chees

1/4 tsp accent (optional)

1/4 tsp pepper

1/4 tsp celery salt

1/4 tsp garlic powder

1/8 tsp salt

2 Tbsp chablis

2 Tblsp White Rhine

2 Tbsp dry Sherry or Sauternes

1/4 tsp Worchestershire Sauce (or to taste)

4 Cups of mayonaise

Cream cheeses, seasonings together. Stir in wines and worchestershire Sauce. Add mayo, mix thoroughly

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Smoked Salmon Party Ball

1 1pound can salmon 1 tsp prepared horseradish

1 8 oz package cream cheese, softened 1/4 tsp salt

1 tablespoon lemon juice 1/4 tsp liquid smoke(look in the baking section)

2 teaspoons onion, grated 1/2 cup pecans, chopped

3 tablespoons fresh parsley, snipped

Drain salmon, removing all skin and bones. Thoroughly mix salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Form into a ball and chill overnight. Combine pecans and parsley. Roll ball in this mixture. Chill. Serve with crackers.

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Scalloped Scallops

1 pound scallops 1/2 tsp. salt

1/2 cup soft bread crumbs Pepper

1 cup crackers, crushed 1 cup light cream

1/2 cup butter, melted

Butter an 8 inch square baking dish. Wash scallops and drain thoroughly. Combine crumbs, crackers, adn butter. Place half of the scallops in dish. Sprinkle with half of the crumbs and spices. Add remaining scallops, crumbs, and spices. Pour cream over top and dot with butter. Bake at 350 degrees for 30 minutes.

Serves 4.

Note: For breadcrumbs I like to use Pepperidge Hills Farms Herbal Mix

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Hot Buttered Rum

1 cup apple cider 1 ounce rum

1 tsp. butter/brown sugar mixture 1 cinnamon stick

Heat apple cider. Add 1 tsp butter/brown sugar misture. Pour into mug. Add rum and serve with cinnamon stick. Makes one serving.

Butter/brown sugar mixture:

1 stick butter 1 pound brown sugar

Melt butter in saucepan. Add sugar. This may be kept in refrigerator and used as needed.

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Tsoureki (pronounced TOO-reki)

This festive bread wraps around colorful hard-cooked eggs. The Greeks favor bright red eggs - but because the dye seeps into the dough, you may prefer pastel shades that tinge it less.

1 teaspoon salt

1/4 cup sugar

1/4 cup butter or margarine

1/2 cup milk

2 1/2 to 3 cups all purpose flour

1 package active dry yeast

1 1/2 teaspoons grated lemon peel

5 hard-cooked eggs, colored, at room temp

1 egg yolk beaten with 1 tablespoon water

In a pan combine salt, sugar, butter and milk warm over low heat to about 125 degrees. In large bowl of an electric mixer, combine 1 cup of the flour with yeast. Add warm milk mixture, eggs, vanilla and lemon peel. Beat at low speek, scraping bowl, until moistened. Then beat at hight speed for 3 minutes (or beat by hand for 5 minutes). With a wooden spoon, beat in enough of the remaining flour (about 1 1/3 cups to make a stiff dough.

Turn dough out onto a floured board; knead until smooth and satiny (10 - 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 45 minutes).

Punch down dough, knead briefly on lightly floured board to release air, and divide into 3 equal portions. Gently roll each with your hands to make a rope about 28 inches long. Place ropes side by side on a greased 12x15 inch baking sheet; pinch tops together. Braid, then curve braid to form a ring, pinching ends together.

At equal intervals, press colored eggs upright between ropes of dough. Cover and let rise until almost doubled (about 30 minutes). Press eggs into dough again if necessary.

Brush egg yolk mixture evenly over braid, without touching eggs. Bake in a preheated 350 degree oven for 25-35 minutes or until richly browned. Let cool on a rack. Makes 1 loaf.

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Sugar Glazed Ham

This is BETTER than the Honey Glazed Hams you buy at the store!

1 whole ham

1 cup brown sugar

1 Coca-Cola

cloves

Place ham in a 350 degree oven and cook until skin begins to brown. Remove skin and score fat into diamond shapes. Stud ham with whole cloves. Mix brown sugar together with enough Coca Cola to make a thick paste. Cover top of ham with brown sugar paste and return to oven. Baste ham occasionally with remaining Coca Cola. Then baste ham with drippings in pan until done. Bake 30 minutes per pound.

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Speckled Devilled Eggs

When you boil eggs for Easter/Ostara, invariably some of the eggs crack. While these are unsafe for putting out in the dirt for egg hunting, they make GORGEOUS Speckled Devilled Eggs! In fact, you might find yourself cracking some eggs just to use them!

Boiled Eggs,shells cracked

Easter Egg Dye or food coloring

mayonaise

prepared mustard

pickle relish

Take the Boiled eggs and crack the shells thoroughly. Don't peel them, yet!

Color the eggs according to the package directions, or if using food coloring, mix several drops of food coloring to 1 tablespoon vingar and 1/2 cup of water.

Allow eggs to dry.Once dry, peel. Your eggs should look marbled.

Slice the eggs in half lengthwise and remove the yolks to a bowl.

Mash the yolks with enough mayo and mustard to make a paste.Mix in some pickle relish, drained, to the yolk mixture. Return yolks to the eggs using a spoon or a cake decorator with a large tip.

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Sour Cream Coffee Cake

2 cups flour, sifted 1 stick margarine, softened

1 teaspoon baking powder 2 eggs

1 teaspoon baking soda 1 teaspoon vanilla

1/2 tsp. salt 1 cup sour cream

1 cup sugar

Sift flour, baking powder, soda, and salt together. Cream margarine and sugar together. Add eggs one at a time. Gradually add flour mixture alternately with sour cream. Add vanilla and beat until batter is smooth.

Topping:

1 cup pecans, finely chopped 1/3 cup brown sugar

1/4 cup butter, melted 1 tsp cinnamon

1/4 cup sugar

Combine nuts, sugars, and cinnamon. Toss mixture with melted butter. Pour half of cake batter into a greased 9 inch srping form pan. Add half of toppping. Repeat with remaining batter and topping. Bake at 350 degrees for 45-55 minutes.

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Humingbird Cake

3 cups Flour
2 cups sugar
1/2 tsp salt
2 tsp. Baking soda
1 tsp ground cinnamon
3 eggs, well beaten
1 1/4 cup salad oil
1 1/2 tsp vanilla
1 8 oz can crushed, drained pineapple
1 cup chopped pecans
2 cups chopped banana

Preheat oven to 350 degrees
Sift flour, sugar, salt, soda, cinnamon, several times
Put in mixing bowl and add eggs and oil. Stir until moistened. NO mixer.
Stir in vanilla, pineapple, nuts and bananas.
Spoon into 3 well greased and floured (can use cooking spray instead) 9" round cake pans.
Bake 25 - 30 minutes or until cake tests done. Cool in pan for 10 minutes then onto cooling racks.
Cool completely before frosting.
Cream Cheese Frosting:
mix together 2 8 oz pkgs cream cheese, softened, 1 cup butter, room temp, 1 16 oz boxes powdered sugar, 2 tsp vanilla extract, andn 1 cup chopped pecans

Divinity

1 cup light Karo syrup

5 cups sugar

1/2 teaspoon salt

1 cup water

4 large egg whites

2 1/4 teaspoons vanilla extract

2 1/2 cups walnuts, chopped

Combine first four ingredients in a heavy saucepan. Cook over medium heat stirring until sugar has dissolved. Stop sitrring but continue cooking mixture to a firm-ball stage (248 degress on a candy thermometer). Before syrup reachins 248 degrees, beat egg whites until stiff. Pour half of syrup over beaten egg whiltes a little at a time, beating constantly. Cook other half of syrup until soft crack stage (272 degrees on a candy thermometer). Pour slowly over egg whites and first half of mixture; continue to beat constantly until mixture holds it shape. Add vanilla and nuts. Drop from a teaspoon onto waxed paper. Makes about 2 1/2 pounds of candy.

Note: Recipe may NOT be doubled.

Linzertorte

2 sticks margarine

2 1/2 cups shredded filberts/almonds

2 cups flour

1 1 /2 cuups sugar

1 egg 1 tbsp cinnamon

1/4 tsp ground cloves

2 tbsp. coca

2 tbsp. Kirshwasser or rum

Topping: Marmelade and 1 egg yolk

Mix all dry ingredients, add egg and kirshwasser. Knead dough until it stays together. Refrigerate 30 minutes.

Grease2 round 10" baking dishes.

Divide dough into 4 parts. Make two bottoms by spreading dough in the bottom of the pans with your hands. Spread marmelad on top {preferably Plum or Strawberry).

Roll remaining dough flat, and cut into strips or leaves. Brush with eggyolk and bake 400 degrees 20 - 30 minutes.

Cool for 10-15 minutes before removing from pan. Makes two tarts.

Brunswick Stew

This recipe is a lot of work, but well worth your efforts. Make lots and freeze for the chilly days ahead!

1 2 1/2-3 lb. broiler chicken 1/2 cup vinegar

6 cups water 1/4 cup Worchestershire sauce

1 2- 2 1/4 lb. boneless pork shoulder roast 1 tsp. hot pepper sauce

1 3-3 1/2 lb. chuck pot roast 1 tsp. Kitchen Bouquet (optional)

1 Tbsp. cooking oil 3/4 tsp. salt

1/2 cup water 4 lbs potatoes, peeled and cut

6 medium onions 2 17 oz cans whole corn,drained

2 14 1/2oz can tomatoes, cut up 1 14 oz bottle catsup

1 10 3/4oz can condensed tomato soup

Rinse chicken, pat dry. In lg. dutch oven, bring chicken to boil with 6 cups of water, 1 tsp salt. Cover and simmer about 2 hours or until tender.
Remove chicken, reserving broth. Sieve through cheesecloth. Remove fat. Set aside. Remove meat from bones, Cube or shred meat, cover and chill.
Meanwhile, roast pork in a 325 degree oven about 2 hours or till thermometer reads 170 degress. Cool, cube or shred, cover and chill.
In a large skillet, brown beef on all sides in hot oil. Add 1/2 cup water. Bring to a boil, reduce heat. Cover and cook over low heat about 2 hours or until tender. Cool. Cube or shred, cover and chill.

You should have about 10 - 12 cups of meat.

In a 10 qt. kettle, combine broth, potatoes, onions; bring to a boil, reduce heat. Cover and cook 10 minutes.
Stir in corn, undrained tomatoes, catsup, soup, vinegar, worchestire sauce, etc. Return to boiling, reduce heat, simmer uncovered 30 minutes or till potatoes are tender.
Stir in meat. Cook about 10 more minutes or till heated through

Makes 16-18 main dish servings.

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Pumpkin Pie Verdie

This is the absolute BEST pumpkin pie recipe I've ever run across. It comes from my great aunt Alice, who ran a restaurant in our small town. Thank you, Alice! Please note: although you CAN use your jack-o-lantern pumpkin pieces for this recipe, the best pumkin meat is obtained with the special "pumpkin pie" pumkins. If you HAVE to, substitute canned pumkin.

1 cup sugar 1 cup fresh milk

1 cup pumpkin 1 cup sweetened condensed milk

2 Tbsp. corn starch 3 egg yolks

spices to taste: (cinanamon, cloves, nutmeg)

1 1/2 - 2 tsp vanilla

1 cup coconut (optional)

Unbaked pie crust

If using fresh pumkpin, cut into 1-2 inch cubes and steam until soft.

Mix sugar, pumpkin, corn starch, and milk; cook in a double boiler until thick.
Beat egg yolks; add a little of the cooked mixture into the egg yolks and beat to help prevent curdling.
Add the egg yolks to the cooked mixture, whisking as you do so.
Cook 2 minutes longer, add coconut (if desired) and vanilla.
Pour into uncooked pie shell and bake at 350 degrees or till firm (about 1 hour)

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Currant and Pecan Scones

What better way to wake up in the morning that with scones?

3 1/2 cups all-purpose flour 2 tsp. baking soda

1/2 tsp. salt 1/2 cup (1 stick) unsalted butter

1 cup dried currants or snipped raisins 1/2 cup finely chopped pecans

1 1/2 cups Half and Half cream 2 Tbsp sugar

1 tsp. ground cinnamon

Preheat oven to 400 degrees. In large bowl, stir together flour, baking soda, and salt.
With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in currants and pecans.
Make a well in the center of dry ingredients. Add half and half. Stir gently with a fork to make a soft dough.
On a well-floured surface, knead dough 10-12 strokes. Roll dough to 3/4" thickness and into a 7" diameter circle.
Cut dough into rounds using a 2' floured biscuit cutter.
In a small bowl, combine sugar and cinnamon. Arrainge scones, 1/2" apart, on greased cooking sheets. Sprinkle tops with sugar mixture.
Bake in 400 degree oven for 10 - 12 minutes until golden brown. Serve at once with softened butter mixed with honey.

Yield: 24 scones

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Berry Cobbler

3-4 cups fruit, chopped and sugared 2 teaspoons baking powder

1 stick margarine 1/4 teaspoon salt

3/4 cup milk 3/4 cup flour

1 cup sugar

Melt margarine in a Pyrex dish. Make a batter of remaining ingredients and pour over melted margarine. Do not stir. Pour fruit over mixture. Bake 1 hour at 350 degrees.

Note: Excellent with fresh blueberries, peaches, or blackberries.

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Chow Chow

2 quarts finely chopped cabbage 6 cups vinegar (5% acidity) divided

6 medium onions, chopped 2 tablespoons prepared mustard

6 green peppers, coarsely chopped 2 1/2 cups sugar

6 red peppers, coarsely chopped 2 tablespoons mustard seeds

1 quart peeled, chopped green tomatoes 1 tablespoon pickling spices

1/4 cup pickling salt 1 1/2 teaspoons turmeric

1 teaspoon ground ginger

Combine vegetables and salt, stir well. Cover and let stand 8 - 10 hours or overnight. Drain well.

Stir 2 tablespoons vinegar into mustard. Combine mustard, remaining vinegar and next 5 ingredients in a large kettle.Bring to a boil; reduce heat, and simmer 20 minutes.

Add vegetables and simmer 10 more minutes.

Pack solidly into pint size jars.Process in a water bath 10 minutes <or> Pack into freezer bags and freeze until ready to use.

Yields: 10 pints

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Perfect Corn Bread

1 cup sifted all-purpose flour 1/4 cup sugar

4 teaspoons baking powder 3/4 teaspoon salt

1 cup yellow corn meal 2 eggs

1 cup milk 1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

Corn Sticks: Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

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