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The following recipes have been collected from books and the internet and anywhere else
I could find them.
I hope you enjoy them.


Fruit Salad with Love Spell  -  Make a salad of the listed ingredients,
concentrating
on the love you wish to share. Chant the spell incantation as you chop and slice.

Ingredients:
1 cup Mango
1/2 cup Pine Nuts (optional)
1 cup fresh Pineapple, to be cut into bite-size pieces
1 cup Apple, to be cut into bite-size pieces                 
1 cup fresh Peaches, to be cut into bite-size pieces
2 or 3 Bananas, to be sliced
1 small jar Red Cherries
1/2 cup Coconut (optional)

Spell Incantation:
"Fruit of Mango, fruit of Pine,
let the one I love be mine.
Fruit of Apple, fruit of Peach,
bring him/her close within my reach.
Fruit of Banana, fruit of Cherry,
let his/her love for me not vary.
As I work my magick spell,
warmly in his/her heart I dwell.
I now invoke the Law of Three:
This is my will, so mote it be!"

Directions:
Mix the fruits in a bowl and place your hands on either side of the bowl, visualize you and
your loved one building a life together. Serve the salad.
This recipe is adapted from Morgana of Hawaii's recipe in Scott Cunningham's book "The Magic in Food: Legends, Lore &
Spells", page 243, Llewellyn Publications, 1990



Cauldron Cookies

Ingredients:
3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tsp lemon juice
2 tsp grated lemon peel
2 cups flour
1 cup finely chopped pecans (optional)

Directions:
Cream the butter in a large cast iron cauldron (or mixing bowl). Gradually add the brown
sugar, beating well.
Add the eggs, lemon juice and peel. Beat until mixture is well blended. Stir in flour and
pecans, mixing until completely blended.

Cover the cauldron (or bowl) with a lid, aluminum foil or plastic wrap and refrigerate
overnight.

When ready to bake, shape the dough into one-inch balls and place them about three
inches apart on a greased cookie sheet. Bake in a 375 degree preheated oven for
approximately eight minutes. Remove from the oven and place on wire racks until
completely cool.

This recipe yields about 36 cookies which can be served at any of the eight Sabbats, as
well as Esbats and all
other Witchy get togethers.
This recipe is from Gerina Dunwich's book "The Wicca Spellbook: A Witches Collection of Wiccan Spells, Potions and
Recipes", page 167, A Citadel Press Book, Carol Publishing Group, 1994/1995.



Midsummer Ritual Mead

Ingredients:
2-1/2 gallons water, preferably fresh rainwater blessed by a Wiccan Priestess or Priest
1 cup meadowsweet herb
1 cup woodruff sprigs
1 cup heather flowers
3 cloves
1 cup honey
1/4 cup brown sugar
1 cup barley malt
1 oz. Brewer's yeast

Directions:
Pour the water into a large cauldron or kettle. Bring to a boil and add the meadowsweet
herb, woodruff sprigs, heather flowers and cloves. Boil for one hour and then add the
honey, brown sugar and barley malt. Stir thirteen times deosil and then remove from the
heat.

Strain through a cheesecloth and allow the mead to cool to room temperature. Stir in the
Brewer's yeast.

Cover with a clean towel and let it stand for one day and one night. Strain again, bottle,
then store in a cool place until ready to serve.
This recipe is also from Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and
Recipes", page 172,
A Citadel Press Book, Carol Publishing Group, 1994/1995.



Solstice Herb Bread

Ingredients:
3 C. Flour
1 tbsp. Sugar
1 tsp. Salt
1 pkg. Dry active yeast
2 tbsp. Chopped fresh chives
2 tsp. Chopped fresh rosemary
1 tsp. Fresh thyme
1 1/4 C. Hot water
2 tbsp. Cisco

Directions:
Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and
Crisco. Beat slowly, stirring
in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a
warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon
for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf
shape with your hands. Cover and let rise again for about 30 minutes or until it again
doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and
remove from pan to cool.
From RavenandCrone.com


Midsummer Chicken Recipe

Ingredients:
4 skinned and de-boned chicken breast halves
4 T. Soy Sauce
2 t. Cooking oil
2 T. Minced purple onion
1 Clove Garlic, minced
2 t. fresh Ginger, minced
4 T. Orange Marmalade
2 large oranges
1 T. fresh Cilantro

Directions:
Skin and de-bone chicken breast halves and wrap them in thick plastic wrap. Using a
mallet, beat the chicken until somewhat flatter. Take a rolling pin and press and roll the
chicken even flatter, about 1/4 of an inch.
Pour 4 tablespoons of soy sauce into a dish. Remove the chicken from the wrapping and
dip each chicken breast
in the sauce. Save whats left for later.

Heat 2 teaspoons of oil in a large skillet. Cook the chicken in the oil over medium to high
heat on each side until done. Remove the chicken from the skillet leaving the drippings.

Add 2 teaspoons of oil to the drippings, then the left-over soy sauce. Add the minced
purple onion to the skillet. Add the minced garlic to the skillet. Add the minced ginger to
the skillet. Sauté.

Add the orange marmalade. Stir the mixture in the skillet as the marmalade melts. Peel
the oranges, separate the sections and remove pulp. Lightly chop. Stir into the skillet.
Sprinkle cilantro over the mixture; stir in. To finish the sauce, warm thoroughly. When
ready, pour or spoon the sauce over the chicken breasts. Makes 4 servings.
From kitchengrimoire.net



Vegetable Rosti (for Midsummer Supper - British)
Recipe by Jan Brodie

Ingredients:
1 lb. Potatoes
1 lb. Mixed Carrots and Parsnips
4 Spring Onions (chopped)
3 Tbs. Snipped Chives
1 oz. Butter
2 Tbs. Oil

Directions:
Boil the root vegetables for about ten minutes, drain and cool. Grate the vegetables,
season and add chives and spring onions. Grease a heavy frying pan or skillet with the
butter and pour in half the oil. Add the mixture to
the hot pan, pressing down gently. Turn down the heat and cook gently for about ten
minutes. Turn over by placing a plate over the pan and then tipping the Rosti onto the
plate, slide the Rosti back into the pan to cook
the other side. Serve hot with green salad.
(The above recipe for "Vegetable Rosti (for Midsummer Supper - British") is quoted directly from Jan Brodie's book "Earth
Dance: A Year of Pagan Rituals", page 98, Capall Bann Publishing, 1995
Litha
Recipes
COOKBOOK
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Last update 9-4-09.
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