Recepies Page

The Recipe Pages - 4 Blue Moon Salad Dressing

A blue moon is the second full moon in a month, a rare occurance. it is a potent time for any magic pertaining to
insight,fertility,and creativity.

1/2 cup flaked blue chesse
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons wine vinegar
1 1/2 teaspoon lemon juice
2 tablespoons chives chopped 1/8 teaspoon pepper

Place all the ingredients in a blender or food processor. mix on a medium setting until smooth. to mix by hand, beat with a wire whisk for 5 minutes. store in the refrigerator. shake before using. yeilds 2 cups.
magical attributes:Godness and Moon energy, rare occurrences, serendipity.
celebrations: birthday of the moon , fullmoon rituals, lady day, all goddess festivals.

from A Kitchen Witch's cookbook by Patricia Telesco

Submitted by heather

Pioneer Potato Candy

Makes about 2 lbs or about 8 dozen 1\2" balls

1 cup warm unseasoned mashed potato
1\2 tsp salt
2 tsp Vanilla
2 lbs confectioners' sugar
1 lb chocolate confection coating or dipping chocolate
2\3 cup ground salted peanuts or
1 cup shredded coconut (I usually use both)

Combine potato, salt and vanilla in a 4 quart mixing bowl. Sift sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it even though all the sugar has not been added. Likewise, add more sugar if needed.

After kneading, cover with a damp cloth; chill until a small spoonful can be rolled into a ball. Shape into small (1\2") balls. Dip balls in melted chocolate, then roll in peanuts or coconut. As I mentioned, I use both making half nut and half coconut.

Submitted by Lady Griddlebone

Purple Cow #1

1 c grape juice
4 oz ice cream, vanilla or a fruit flavor
1 ripe banana

Blend all together.

Purple Cow #2

4 oz grape juice
6 oz vanilla ice cream, softened
4 oz Sprite or 7-Up

Combine juice and ice cream; stir well. Add soda and stir lightly.
Purple cow #3

1/2 c fruit-flavored yogurt
1 c grape juice
1 c vanilla ice cream

Blend together. Submitted by Lady Griddlebone

Sea Hag Clam Chowder

3 cans chopped clams -- (6 1/2 -ounce)
4 bottles clam juice -- (8-ounce)
3/4 ounces minor's clam base -- about 1 tablespoon
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 cups butter or margarine
1 cup all-purpose flour
1/2 pound chopped bacon -- ends and pieces -- preferred
3/4 cups celery -- chopped
3/4 cups onion -- chopped
3 cups potato -- pelled and chopped
4 cups scalded milk -- or half-and-half
butter for garnish
chopped fresh parsley for garnish

Drain clams, reserving juice. Combine reserved juice and clam juice in a large soup pot. Stir in clam base, if desired, basil and thyme. Bring to a boil. In the meantime, melt 3/4 cup butter or margarine over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally. In a separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes, or until tender-crisp. Cook potatoes in lightly salted water just until tender. Drain. Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat. Stir in scalded milk or half-and-half. Do not let soup boil. Top each serving with butter and chopped fresh parsley. Serving Size : 8

Recipe By : The Oregonian's FOODday Restaurant Requests Column

Submitted by Lady Griddlebone

Proceed to Page 5
Back to A Witch's Cauldron