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Al Selden Leif - Pagan - Recipes - Imbolc Recipes (5)

Al Selden Leif - Pagan - Recipes - Imbolc Recipes (5)

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Published by LuschersUnderworld

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Categories:Types, Recipes/Menus
Published by: LuschersUnderworld on Sep 17, 2008
Copyright:Attribution Non-commercial

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03/22/2011

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Imbolc
 
Springtime Quiche
Crust:1 cup all-purpose flour 1/4 tsp salt1/3 cup butter, softened2 tbsp chopped fresh chives2 tbsp cold water Heat oven to 400 degrees F. In medium bowl, combine flour and salt. Cut in the butter until crumbly. Stir in chives and then water. The mixture will be crumbly. Shape it into a ball and roll on a lightly floured surface to a 12 inch circle. Ease into a 10 inch quiche pan, pressing firmly against the bottom and sides.Filling:2 cups shredded Cheddar cheese (1 8-ounce package)1 c. cooked, shredded chicken, smoked turkey or ham6 slices crisp cooked bacon, cut into 1-inch pieces1/4 pound fresh asparagus1 1/2 cup milk 4 eggs, lightly beatenSalt and pepper to tasteSpread your fillings over the bottom of the crust in layers like this- cheese, chicken, bacon, and then on top, asparagus spears in a spoke-like pattern. In a separate bowl, beattogether the remaining filling ingredients and pour over all in the crust. Bake for 40-45minutes or until golden and set. A fork will come out clean when stuck in the center. Letstand 10 minutes before serving
Maple Pie
One 9-inch pie shell, cooked1-1/2 cups water 1-1/2 cups maple syrup1/3 cup corn starch2 eggsdash of salt1 teaspoon vanillaCook pie shell; set aside. Mix cornstarch and eggs. With whipper, add all other ingredients. Bring to a slow boil, stirring continually; mixture will thicken fast. Put incooked pie shells.
 
Macaroni and Cheese
1 7-ounce package cooked elbow macaroni1/4 cup butter 3 tbsp flour 2 cups milk 1 8-ounce package cream cheese, softened2 tsp Dijon mustard2 cups cubed Cheddar cheese (8 ounces)1 cup fresh bread crumbs2 tbsp butter, melted2 tsp chopped fresh parsley1/2 cup cubbed ham and/or chopped broccoli (optional)Preheat the oven to 400 F. In a saucepan, melt 1/4 cup butter and stirl in flour to make aroux over medium heat. Stir occasionally till smooth a bubbly. Then add the milk, creamcheese and mustard and salt and pepper to taste. Cook and stir till cream cheese is meltedand you have a lovely smooth white sauce. Stir in the macaroni and cheese cubes. Addthe cubed ham and/or chopped broccoli if desired. Pour into a casserole dish. In another  bowl, combine the remaining ingredients and sprinkle over the top. Bake for 15-20minutes to melt the cheese and heat through.
Lamb Stew
2- 1/2 lb. lamb neck chops-with fat left on1 tbs. lamb fat4 medium onions1 tbs. butter/margarine4 medium carrots2 1/2 cups water 4 medium potatoes1 tbs. parsley, chopped1 tsp. each salt & pepper 1 tbs. chives, choppedShred some of the excess fat from the lamb chops and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots intoquarters, and put all the vegetables aside. Cut the meat into pieces, and trim away the restof the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Putwhole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow tocool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to thereheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot.Makes 4-6 servings.

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