Ostara
          Rec
ipes
LAMB STEW

INGREDIENTS:

2 pounds lamb cut into cubes
2 pounds potatoes, peeled and sliced
1-1/2 pounds carrots, peeled and diced
1 can peas, drained
1 (14.5 ounce) can beef broth
Salt and pepper to taste
1 or 2 cloves fresh chopped garlic
1 medium onion, finely chopped
1-1/2 tbsp chopped fresh parsley
1 tsp dried thyme
6 tbsp all-purpose flour
1/4 cup corn oil

DIRECTIONS:

In a stew pot or kettle over medium heat, mix the beef broth, lamb, parsley
and thyme. Season with salt and pepper. Cover, cook 30 minutes, stirring
occasionally. Add potatoes, peas, carrots, garlic and onion to the pot and
stir. Cover, reduce heat to low and cook 90 minutes, or until all vegetables
are tender. In a small bowl, mix the flour and oil until smooth. Stir into the
stew mixture and cook 5 minutes or until thickened.


SPINACH QUICHE

INGREDIENTS:

3 eggs, beaten
8 oz pkg of Swiss cheese slices
1/2 tsp salt
2 tbsp flour
dash pepper
1 cup milk
dash nutmeg
1 small onion, sliced and sauteed lightly
10 oz pkg frozen chopped spinach, cooked and drained
1 pie crust, purchased or home made

DIRECTIONS:

Cut cheese in strips. Toss with flour. In pie crust, alternate layers of onion,
spinach and cheese, ending with cheese layer. Mix milk, eggs and spices. Pour
into crust over the other ingredients. Bake at 350 degrees for one hour or
until toothpick comes out clean.


VIOLET SALAD

INGREDIENTS:

1 tbsp minced Shallot
1/2 tsp Dijon mustard
fresh ground black pepper
1/4 cup vinegar
1/4 cup water
1-1/2 tsp virgin olive oil
1/2 lb mixed greens, washed
1/4 cup violet blossoms
1/2 cup wild strawberries (optional)

DIRECTIONS:

Combine vinegar, shallot, mustard and some pepper in a small bowl. Let
stand 5 minutes. Whisk in the oil. Toss greens with dressing, top with violets
and strawberries and serve immediately.


HOT CROSS BUNS

INGREDIENTS:

3/4 cup sugar
1 cup evaporated milk
1/4 tsp salt
1 tsp cinnamon
1/8 tsp allspice
3/4 cup raisins (optional)
1 pkg (1 oz) yeast
1 large egg, well beaten

DIRECTIONS:

Dissolve yeast in 1/4 cup hot (approx 105-110 degrees) water. Add yeast
and egg to the rest and mix well. Cover with a dish towel, place in a warm
area free from draft and allow to rise (double in size). This should take
about an hour. Preheat oven to 400 degrees. Shape the dough into round
balls about 3 inches across and place on a lightly greased cookie sheet or
jellyroll pan. Place in the oven. After about 5 minutes, remove buns and cut
into the dough about 3/4 inch down, slicing equilateral crosses into the tops.
Return to the oven. Allow to bake for another 15-20 minutes. Remove buns
from the oven.

Make the following frosting and drizzle across the tops so it drips down the
sides.

ORANGE JUICE FROSTING

INGREDIENTS:

1-1/4 cup unsweetened orange juice
1 tbsp milk
2 cups confectioners sugar

DIRECTIONS:

Mix all ingredients together until smooth then drizzle on buns as instructed
above.

Now for those who care to give it a try, the finishing touch!

IRISH COFFEE

INGREDIENTS:

4 orange peel strips
4 lemon peel strips
16 whole cloves
1 stick of cinnamon
2 tsp sugar
1/4 pint Irish Whiskey
3/4 pint strong hot coffee
Powdered sugar
3 tbsp whipped cream

DIRECTIONS:

Stud the strips of peel with 2 cloves each and place in a frying pan or
chafing dish with the stick of cinnamon and the 2 tsp of sugar. Place over
moderate heat, stirring occasionally with a wooden spoon, until sugar is
melted. Pour the Irish Whiskey into the pan and light liquid with a match. (Be
sure to step back since the flame will flare up instantly.) Shake the pan to
and fro slowly until the flame dies out. Pour in the hot coffee all at once and
let it come to a simmer. Remove from the heat. Rub the cut edge of a strip
of lemon peel around the inside of each Irish Coffee cup and dip it into the
powdered sugar so the sugar adheres to the inside rim. Pour in coffee,
trying not to disturb the sugar. Top each with a dollop of whipped cream and
enjoy! This should make 2 servings.

PREPARE THIS FEAST FOR OSTARA AND ENJOY!
cookbook
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agreeing that I will not be held responsible for any magickal backlashes you create in your practice of magick. E-mail me at
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Last updated 2-20-2014
BLESSED BE!
Witches Cove
Odess Moondragon HP )O(