Lughnassadh Recipes
Summer Veggie Goulash
As Fresh veggies come into season, this recipe always comes to mind. It is a variation of the poor
food of my childhood, and with the addition of Fresh seasonal food it feels like summer to me.
You can also add other canned food from the cupboard. Get creative with it!
Recipes from The Rising Wind, submitted by Tami Cheshire
INGREDIENTS:
1 lb of hamburger
3-5 lbs of potatoes, diced (I always like lots of potatoes)
3-4 ears of corn for Fresh kernels
2-3 green bell peppers, diced
1 medium onion, diced
2 lbs of green beans, diced
1-2 cans of tomato sauce
1/2 c. Catchup (or more, to your taste)
Garlic Salt
Water
Fresh or dried herbs: I like rosemary, thyme, dill and/or basil
DIRECTIONS:
How to cut Fresh kernels:
Stand ear of corn on it's end. While holding the ear at a diagonal, use a sharp, non-serrated knife to
cut down the edge of the corn, freeing the corn from the ear. The kernels will fall to the bottom
(so do this on a cutting board). Turn the corn a bit and repeat. Free all the kernels from the corn
before starting this recipe.
In a large pot, brown the hamburger. As it browns, sprinkle with garlic salt and pepper. You can
add other spices at this stage. Once the meat is cooked, drain it and remove the hamburger. In the
same pot, sauté the onion in a bit of oil. After the onion has cooked for a bit, add the green
peppers and sauté both until they are about 3/4 cooked. Add the hamburger back as well as the
potatoes, corn, and green beans. Give this all a nice good stir and add the cans of tomato sauce
and ketchup. Add water until the veggies and meat are just submerged. Add the rest of the herbs
and boil on medium-high, stirring occasionally. Once the potatoes are soft, it is done. This goulash
is well served with....
Corn Ear Bread Sticks
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 bake ware - there just might be one there
already! Grease lightly and preheat in a 425 degree oven. You will need:
INGREDIENTS:
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
DIRECTIONS:
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.
Baked Acorn Squash
INGREDIENTS:
1 acorn squash, halved and seeded
1 T butter
2 T brown Sugar
DIRECTIONS:
Preheat oven to 175F. Place squash cut-side down on a baking sheet. Bake for about half to three
quarters of an hour, until the squash begins to soften. Remove from the oven, and turn cut-side
up. Rub butter and brown Sugar into the middle of both squash halves.
Place one half on top of the other (cut-sides together) and put squash back in the oven for another
30 minutes.
Wild Herb Salad with Vinaigrette - Laurie Cabot
INGREDIENTS:
4 nasturtium flowers and 16 leaves
12 red clover blossoms
4 sprigs basil
4 sprigs rosemary
4 kale leaves
4 purple mustard leaves
12 violet leaves
8 dandelion leaves
DIRECTIONS:
Toss all ingredients in a large salad bowl charged with the energy of the sun.
For the dressing:
4 Tbsp. Olive oil
2 Tbsp. Balsamic vinegar
1/2 tsp. Minced garlic
Add to the salad just before serving and enjoy!
Roasted Corn on the Cob - Laurie Cabot
INGREDIENTS:
Fresh ears of corn
water
butter
salt and pepper
DIRECTIONS:
Pull down husks on corn without pulling off. Remove silk threads. Rinse corn with water. Rub
with butter, salt, and pepper. Replace husks, twisting to secure. Place in oven at 400º F for 25
minutes or on grill for the same amount of time.
Berries and Cream - Laurie Cabot
INGREDIENTS:
1/2 lb. Fresh strawberries
1/2 lb. Fresh blueberries
1/2 lb. Fresh raspberries (if available)
1/2 lb. Fresh blackberries
1 pint whipping cream (heavy cream)
1 tsp. Sugar
DIRECTIONS:
Toss berries in a large bowl. Whip cream in a small bowl with beaters that have been chilled in the
refrigerator for 2 hours. Whip until the cream is thick and light and forms stiff peaks.
Game Hens with Rosemary and Garlic
INGREDIENTS:
3 Cornish Game Hens, halved
3/4 cup Olive oil
4 Garlic Cloves, crushed
3 Tbsp Dry Sherry
1 Tbsp finely chopped Fresh Rosemary
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
DIRECTIONS:
Using a very large bowl, mix all ingredients together except the game hens. Marinate the bird
halves in this mixture for 1 hour, turning often. Broil in the oven 7 or 8 minutes on each side or on
a charcoal barbecue. Cook to your liking.
Corn Pudding
INGREDIENTS:
2 cups young, Fresh corn
3 eggs
1/2 cup Sugar
1 cup milk
1/2 stick butter, melted
1 tsp salt
DIRECTIONS:
Melt the butter in a 12 x 12 glass baking dish. Beat the eggs and add the other ingredients. Mix
thoroughly and pour into the glass baking dish. Preheat the oven to 250 degrees. Bake for 1 hour,
or until firm. A small pan of water in the bottom of the oven will prevent it from drying out.
Serves 4 - 6
Green Goddess Salad
The Dressing
INGREDIENTS:
1 cup mayonnaise
1/4 cup tarragon vinegar
1/4 cup chopped parsley
2 Tbsp finely chopped green onion
2 Tbsp snipped chives
12 green olives chipped
DIRECTIONS:
In a small bowl, combine all ingredients and mix well, Refrigerate, covered for several hours or
overnight, to let the flavors blend.
The Salad
INGREDIENTS:
2 quarts bite-size pieces crisp salad greens (lettuce, spinach, endive, etc.)
3 cups cubed, cooked chicken breast, chilled
2 medium tomatoes, sliced
DIRECTIONS:
Place greens in a salad bowl with the chicken in the center of the greens. Add dressing and toss to
coat chicken and greens well, Garnish with tomato slices.
Lammas Oatmeal-Apple Bread
INGREDIENTS:
This quick bread is wonderful for "tea gatherings"!
• 1 C Wheat Flour
• 1/2 teaspoon baking soda
• 2 teaspoons Salt
• 1 teaspoon Nutmeg
• 1/2 C Brown Sugar
• 1 C Butter
• 1/2 C Nuts (if you are not a nut person these are optional)
• 3 Medium Apples (chopped)
• 1 C Raisins
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger
• 1 1/2 C Rolled Oats
• 1 Egg
• 1 1/2 teaspoons vanilla or orange extract
DIRECTIONS:
Mix above ingredients together, then place in a greased 9 inch cake pan. Bake at 350 degrees for
30 minutes, until it begins to move away from the sides of the pan. When cooled, this bread may
be shaped for ritual as well. Also the fruits and nuts may be changed for different seasons.
This is the perfect holiday to honor the prosperity and generosity of Mother Earth. It is a season to
throw away useless thoughts and habits and to form new ideas which bring renewed strength...
Sour Green Tomato Pickles
INGREDIENTS:
2-1/2 lb. Green tomatoes (about 6)
2 cups white vinegar
2 cups water
1/4 cup salt
1 clove garlic, halved
4 sprigs Fresh tarragon or 1 tsp dried tarragon leaves
DIRECTIONS:
Wash tomatoes and remove stems. Cut each tomato into 4 wedges. Sterilize 2 - 1 quart jars. In
medium saucepan, combine vinegar with salt and 2 cups water. Bring mixture to boiling; boil 5
minutes. Meanwhile, pack tomatoes into the sterilized jars. Add garlic and tarragon. Completing
one jar at a time, ladle boiling vinegar mixture over tomatoes to cover completely. Cap at once as
manufacturer directs. Makes 2 quarts.
Tomato Marmalade
INGREDIENTS:
2-1/2 lb. Ripe tomatoes (about 6)
1 lemon, thinly sliced
1/2 teaspoon ground ginger
2 lb. Sugar
DIRECTIONS:
Sterilize 5 (1/2 pint) jars.
Peel tomatoes; chop coarsely. Place in 3-quart saucepan. Add lemon and ginger. Bring to boiling;
reduce heat, and simmer, uncovered 1 hour. Stir in Sugar. Boil, uncovered and stirring frequently,
25 to 30 minutes, until thick, or until candy thermometer registers 220° F. Ladle marmalade into
hot jars and cap according to manufacturers directions.
As Fresh veggies come into season, this recipe always comes to mind. It is a variation of the poor
food of my childhood, and with the addition of Fresh seasonal food it feels like summer to me.
You can also add other canned food from the cupboard. Get creative with it!
Recipes from The Rising Wind, submitted by Tami Cheshire
INGREDIENTS:
1 lb of hamburger
3-5 lbs of potatoes, diced (I always like lots of potatoes)
3-4 ears of corn for Fresh kernels
2-3 green bell peppers, diced
1 medium onion, diced
2 lbs of green beans, diced
1-2 cans of tomato sauce
1/2 c. Catchup (or more, to your taste)
Garlic Salt
Water
Fresh or dried herbs: I like rosemary, thyme, dill and/or basil
DIRECTIONS:
How to cut Fresh kernels:
Stand ear of corn on it's end. While holding the ear at a diagonal, use a sharp, non-serrated knife to
cut down the edge of the corn, freeing the corn from the ear. The kernels will fall to the bottom
(so do this on a cutting board). Turn the corn a bit and repeat. Free all the kernels from the corn
before starting this recipe.
In a large pot, brown the hamburger. As it browns, sprinkle with garlic salt and pepper. You can
add other spices at this stage. Once the meat is cooked, drain it and remove the hamburger. In the
same pot, sauté the onion in a bit of oil. After the onion has cooked for a bit, add the green
peppers and sauté both until they are about 3/4 cooked. Add the hamburger back as well as the
potatoes, corn, and green beans. Give this all a nice good stir and add the cans of tomato sauce
and ketchup. Add water until the veggies and meat are just submerged. Add the rest of the herbs
and boil on medium-high, stirring occasionally. Once the potatoes are soft, it is done. This goulash
is well served with....
Corn Ear Bread Sticks
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 bake ware - there just might be one there
already! Grease lightly and preheat in a 425 degree oven. You will need:
INGREDIENTS:
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
DIRECTIONS:
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.
Baked Acorn Squash
INGREDIENTS:
1 acorn squash, halved and seeded
1 T butter
2 T brown Sugar
DIRECTIONS:
Preheat oven to 175F. Place squash cut-side down on a baking sheet. Bake for about half to three
quarters of an hour, until the squash begins to soften. Remove from the oven, and turn cut-side
up. Rub butter and brown Sugar into the middle of both squash halves.
Place one half on top of the other (cut-sides together) and put squash back in the oven for another
30 minutes.
Wild Herb Salad with Vinaigrette - Laurie Cabot
INGREDIENTS:
4 nasturtium flowers and 16 leaves
12 red clover blossoms
4 sprigs basil
4 sprigs rosemary
4 kale leaves
4 purple mustard leaves
12 violet leaves
8 dandelion leaves
DIRECTIONS:
Toss all ingredients in a large salad bowl charged with the energy of the sun.
For the dressing:
4 Tbsp. Olive oil
2 Tbsp. Balsamic vinegar
1/2 tsp. Minced garlic
Add to the salad just before serving and enjoy!
Roasted Corn on the Cob - Laurie Cabot
INGREDIENTS:
Fresh ears of corn
water
butter
salt and pepper
DIRECTIONS:
Pull down husks on corn without pulling off. Remove silk threads. Rinse corn with water. Rub
with butter, salt, and pepper. Replace husks, twisting to secure. Place in oven at 400º F for 25
minutes or on grill for the same amount of time.
Berries and Cream - Laurie Cabot
INGREDIENTS:
1/2 lb. Fresh strawberries
1/2 lb. Fresh blueberries
1/2 lb. Fresh raspberries (if available)
1/2 lb. Fresh blackberries
1 pint whipping cream (heavy cream)
1 tsp. Sugar
DIRECTIONS:
Toss berries in a large bowl. Whip cream in a small bowl with beaters that have been chilled in the
refrigerator for 2 hours. Whip until the cream is thick and light and forms stiff peaks.
Game Hens with Rosemary and Garlic
INGREDIENTS:
3 Cornish Game Hens, halved
3/4 cup Olive oil
4 Garlic Cloves, crushed
3 Tbsp Dry Sherry
1 Tbsp finely chopped Fresh Rosemary
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
DIRECTIONS:
Using a very large bowl, mix all ingredients together except the game hens. Marinate the bird
halves in this mixture for 1 hour, turning often. Broil in the oven 7 or 8 minutes on each side or on
a charcoal barbecue. Cook to your liking.
Corn Pudding
INGREDIENTS:
2 cups young, Fresh corn
3 eggs
1/2 cup Sugar
1 cup milk
1/2 stick butter, melted
1 tsp salt
DIRECTIONS:
Melt the butter in a 12 x 12 glass baking dish. Beat the eggs and add the other ingredients. Mix
thoroughly and pour into the glass baking dish. Preheat the oven to 250 degrees. Bake for 1 hour,
or until firm. A small pan of water in the bottom of the oven will prevent it from drying out.
Serves 4 - 6
Green Goddess Salad
The Dressing
INGREDIENTS:
1 cup mayonnaise
1/4 cup tarragon vinegar
1/4 cup chopped parsley
2 Tbsp finely chopped green onion
2 Tbsp snipped chives
12 green olives chipped
DIRECTIONS:
In a small bowl, combine all ingredients and mix well, Refrigerate, covered for several hours or
overnight, to let the flavors blend.
The Salad
INGREDIENTS:
2 quarts bite-size pieces crisp salad greens (lettuce, spinach, endive, etc.)
3 cups cubed, cooked chicken breast, chilled
2 medium tomatoes, sliced
DIRECTIONS:
Place greens in a salad bowl with the chicken in the center of the greens. Add dressing and toss to
coat chicken and greens well, Garnish with tomato slices.
Lammas Oatmeal-Apple Bread
INGREDIENTS:
This quick bread is wonderful for "tea gatherings"!
• 1 C Wheat Flour
• 1/2 teaspoon baking soda
• 2 teaspoons Salt
• 1 teaspoon Nutmeg
• 1/2 C Brown Sugar
• 1 C Butter
• 1/2 C Nuts (if you are not a nut person these are optional)
• 3 Medium Apples (chopped)
• 1 C Raisins
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger
• 1 1/2 C Rolled Oats
• 1 Egg
• 1 1/2 teaspoons vanilla or orange extract
DIRECTIONS:
Mix above ingredients together, then place in a greased 9 inch cake pan. Bake at 350 degrees for
30 minutes, until it begins to move away from the sides of the pan. When cooled, this bread may
be shaped for ritual as well. Also the fruits and nuts may be changed for different seasons.
This is the perfect holiday to honor the prosperity and generosity of Mother Earth. It is a season to
throw away useless thoughts and habits and to form new ideas which bring renewed strength...
Sour Green Tomato Pickles
INGREDIENTS:
2-1/2 lb. Green tomatoes (about 6)
2 cups white vinegar
2 cups water
1/4 cup salt
1 clove garlic, halved
4 sprigs Fresh tarragon or 1 tsp dried tarragon leaves
DIRECTIONS:
Wash tomatoes and remove stems. Cut each tomato into 4 wedges. Sterilize 2 - 1 quart jars. In
medium saucepan, combine vinegar with salt and 2 cups water. Bring mixture to boiling; boil 5
minutes. Meanwhile, pack tomatoes into the sterilized jars. Add garlic and tarragon. Completing
one jar at a time, ladle boiling vinegar mixture over tomatoes to cover completely. Cap at once as
manufacturer directs. Makes 2 quarts.
Tomato Marmalade
INGREDIENTS:
2-1/2 lb. Ripe tomatoes (about 6)
1 lemon, thinly sliced
1/2 teaspoon ground ginger
2 lb. Sugar
DIRECTIONS:
Sterilize 5 (1/2 pint) jars.
Peel tomatoes; chop coarsely. Place in 3-quart saucepan. Add lemon and ginger. Bring to boiling;
reduce heat, and simmer, uncovered 1 hour. Stir in Sugar. Boil, uncovered and stirring frequently,
25 to 30 minutes, until thick, or until candy thermometer registers 220° F. Ladle marmalade into
hot jars and cap according to manufacturers directions.
| This site was established in 2005 and is created with Yahoo! Sitebuilder (2.6-J). Content and Publication is the sole responsibility of Odess Moondragon HP, the Witch of Witchita! Nothing herein is copyrighted and content is free to be downloaded without charge or limitation and does not require acknowledgement or credit of any kind. Everything on this site has been taken from the internet, books, magazines, my imagination and inspiration from the Goddess. If you are owner of any content and can prove copyright, contact me and I will remove it from my site, but you have to have proof of ownership. All information contained within this site is purely for fun and amusement and any rituals or spells you decide to try are at your own risk for the outcome. By entering this site you are agreeing that I will not be held responsible for any magickal backlashes you create in your practice of magick. Last updated 9-9-08. BLESSED BE! |
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