Bjorn-gil Felag; Rancho Cucamonga, California    
Make your own free website on Tripod.com

 


     

GOODIES FROM THE CAULDRON:





In this section I will openly admit that since I do not possess an abundance of free time, I often tend to take shortcuts where I can. This does not mean that I skimp - or do not provide the proper nourishment for my House. It does mean that if I happen to find an excellent quality pre-mix I'll seriously think about using it! All of the recipes are prepared ritually, which I truly feel adds to their efficacy. As I believe adding your own magick will work best for you, I leave that particular portion of the recipe to your discretion, and therefore am not including ritual instructions. Note that the use of herbs can indeed be dangerous to the uninformed. Proper research beforehand is suggested before including an unknown substance into any of these recipes. Also, most if not all, of these listed I have already put to the taste-test countless times, and would like to thank all the testers {you know who you are, "S"}





cooking pot BREADS...

Journey Cakes:
2 Boxes Jiffy© Corn Muffin Mix
15 oz.can Whole Kernel Corn
2 Eggs
2/3 cup of Milk
1/4 cup Canola Oil
3 TB Melted Butter
3 TB Melted Clover Honey
Liberal Dash of Cinnamon
2 tsp. Vanilla
1/2 tsp. Ground Ginger
Preheat oven to 400º. Combine mix, eggs, milk, oil, and corn together. Let this sit while you then combine together butter, honey, cinnamon, vanilla, and ginger. Now that the batter has sat, place it into muffin tins about 3/4 of the way up, then into the oven they go! About five minutes before they are done, baste them with ALL of the butter/honey mixture, and place back in for the final moments. When done let cool. They are a tasty snack for those long road-trips.

Oatmeal Herb Bread:
1 1/2 tsp. Baking Powder
1 1/4 cup Quick Rolled Oats
2 cups Whole Wheat Flour
1 cup Unbleached Flour
1 TB Salt
1 TB Butter
1 TB Basil
1 TB Lemon Thyme
1 TB Rosemary
1/2 cup Alfalfa Honey
1 cup Milk
1 Egg
Combine dry ingredients and mix well. Blend the honey, milk, egg, and butter in another bowl. Combine the mixtures blending until the batter is moist. Bake in a greased bread pan at 350º for 70 minutes. MMMMMMMM...Tasty!

Cheese & Chive Bread
2 cups All~Purpose Flour
1 tsp. Salt
2 tsp.Dry Mustard Powder
2 TB Baking Powder
2 cups Whole Wheat Flour
1/2 cup Butter
2 cup Grated Swiss Cheese
1 sm. Onion - Finely Chopped
1 TB Fresh Snipped Chives
2 Eggs - Lightly Beaten
3/4 cup Milk
Preheat oven to 375º and grease cookie sheet. Stir white flour, salt, mustard, and baking powder into a bowl. Stir in wheat flour, then cut in the butter until the mixture resembles bread crumbs. Add the cheese, onion, chives, eggs, and milk; mix well into a soft dough. Shape into a large round; transfer to the pre-preped cookie sheet and score the top into eight wedges with athame. Baste scores with olive oil, and brush entire loaf with egg. Bake for 1 hr, until risen and golden and let cool on a wire rack. OHH!, I can smell it now!

Grand Pumpkin Bread:
3 1/2 cups Sifted Flour
2 tsp. Baking Soda
2 tsp. Salt
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1 tsp. Ground Allspice
1/2 tsp. Ground Cloves
3 cups Sugar
1 cup Cooking Oil
4 Eggs
2 cups Fresh Pumpkin (= 1 can)
2/3 cup Water
Sift together flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, and cloves. Beat together sugar, oil, and eggs until light and fluffy. Add pumpkin. Blend well. Add dry ingredients alternately to pumpkin mixture with water, beating well after each addition. Pour batter into two greased 9" loaf pans. Bake at 350º for 1 hr or until bread is done. Remove from pans, letting cool on racks. The kids luuvv this one!

Hearth Maple Bread
3 cups Flour
1 cup Coarsely Ground Hazelnuts
1 pak Active Dry Yeast
1/3 cup Real Maple Syrup
1/4 cup Warm Water (105º-115º)
1/4 cup Shortening
3 TB Packed Brown Sugar
1 TB Baking Powder
1/2 tsp. Salt
Preheat oven to 350º, dissolve yeast and maple syrup in water. Mix half of the flour with brown sugar, baking powder, salt, and hazelnuts. Cut in shortening using a fork, add yeast mixture and stir. Slowly add remaining flour until dough is easy to handle. Turn onto lightly floured surface, kneed for 1 minute. Cover and let rise for 15 minutes more. Form into round, and place on greased cookie sheet, covering and letting rise for additional 30 minutes. Using athame, form into 8 wedges, slicing appropriate symbols into top. Bake for 30 minutes, brushing a little syrup and butter during last five minutes. This is one of Ma's Favs!

Chocolate Fix Cookies
5 cups Blended Oatmeal
4 cups Flour
3 cups Chopped Nuts ~ your choice
2 cups Butter
2 cups Sugar
2 cups Brown Sugar
24 oz. Premium Chocolate Chips
18 oz. Hershey© Bar ~ grated
4 Eggs
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Vanilla
1 tsp Salt
Put oatmeal in blender and blend to a fine powder. Cream the butter and both sugars. Add the eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey© bar, and nuts. Roll mixture into balls and place 2 inches apart on a cookie sheet. Bake for 10 minutes at 375º. Batch makes 112 cookies, but recipe may be halved for your convienience.


cooking pot MEATS...

Pork Rice:
1 pk. Choice Pork Loin
1 box Rice-A-Roni© Herb & Butter
1 pk. Shake-N-Bake© Perfect Potatoes Herb & Garlic
3 Nice Sized Potatoes
1 Choice Purple Onion
1 Lg. Yellow Bell Pepper
2 Lg. Carrots
Spices of Choice
Lots of Cheese
Cook rice according to box and set aside. Dice potatoes and onion according to directions on box of Shake-N-Bake© (just substituting 1 onion in place of tater). While taters and onion cook, proceed to dice pepper and carrots. Panfry loins until completely done, then saute diced items in same pan (for better flavor). When taters are done, mix rice and saute'd items in together with taters (you'll need a BIG bowl for this). Grab a large cookie sheet and place a layer of the mix down, then place the loins, followed by the rest of the mix. Top with cheese of choice, and let sit in oven on warm at least 1/2 hr before digging in.

Chicken Stew:
3 lbs. Boneless, Skinless, Chicken Breasts
1 Box Rice-A-Roni© Spanish Rice Mix
28 oz. Can Crushed Tomatoes
8 oz. Can Button Mushrooms - Diced
7 oz. Can Green Chilies - Diced
2 White Rose Potatoes - Chunked;
2 Large Carrots - Chunked;
1/2 Lrg. Onion - Finely Diced
1/2 cup Fresh Spinach Leaves - Finely Diced
Spices To Taste - Pinch of Salt Highly Recommended
Boil chicken in LARGE pot with spices for approximately 1 hr: saute rice in 2 TB. fat free margarine, add 2 cups Hot Water and all other ingredients ~ Except chicken and spinach. When taters and carrots are still a little crunchy, cut chicken into chunks. Then add chicken chunks, spinach and half of the broth to the rest of ingredients. Save other half of broth for future use, sit back and enjoy!

Quick Pizza:
Two paks Crescent Dinner Rolls
Ready-Made Spaghetti Sauce, 26oz. can
1 lb. Ground Meat (your choice)
1/2 cup Chopped Onion:
Herbs & Spices of Choice
Lots of Cheese!
First thing, preheat oven according to rolls directions, then cook the meat, adding spices & onion. Place dough in two round cake dishes, making a layer completely covering sides. Drain grease, if any, add sauce and warm on stove. When mixture is ready, spread over the biscuits, sprinkling cheese everywhere. Toss in the oven for appropriate time limit. Wait for it..... Oh Yea, it's good!


cooking pot DRINKS...

Super Psonic Psychic Tonic:
1oz. Borage
1/2 oz. Lemongrass
1/2 oz. Spearmnt
2 Entire Oranges
1 Entire Lemon
3 cups Ginger Ale
2 cups White Grape Juice
Add herbs to 5 cups of water, bring to a slow boil simmering for about 15 to 20 minutes with a TIGHT lid. While cooling, juice oranges and lemon, peel, seeds and pulp and add to herbal infusion. When cool, add the grape juice. Strain the entire mixture thru double cheesecloth (three times works for us!). Hand-squeeze the pulp/herbal mixture to insure getting every last drop. Add the ginger ale and chill for a few hours.
*[No claims or guarantees are made by me regarding the benefits or properties of this recipe, medicinal or otherwise. The use of herbs can be dangerous to the uninformed. Proper research is suggested].
© Jon Jensen/Terese Hartjoy 1996 All Rights Reserved.

The Grounder:
1/4 oz. Coltsfoot
1/4 oz. Dandelion Root
1/4 oz. Hibiscus Flower (Red)
1/3 cup Orris Root
1/4 cup Caraway Seeds
1 Single Uva Ursi Leaf~crushed
Simply mix all ingredients together, then add 'two scoops'* in a sun-tea jar in the morn, and retrieve in the evening. Strain if you haven't placed them in a filter bag. Sweeten to taste.*[Ingredients, once mixed, will produce a small supply of dry tea mix. Use mixture amounts according to your own judgment. No claims or guarantees are made by me regarding the benefits or properties of this recipe, medicinal or otherwise].

Teaberry Punch
1/2 cup Nestea® Instant Iced Tea Mix
6 cups Water
One 10 oz Box Frozen-Fresh Strawberries
One 6 oz can Frozen Lemon-aide Mix
1/2 cup Sugar
Lots Of Ice
Add tea to water, of course. Mix the strawberries, lemon-aide, and sugar together in a blender using 'grate' setting. Toss in as many ice cubes as you can without making a mess. Stir final mixture into tea water, adding ice if you so desire.

Magick Melon Juice
4 cups Watermelon - Seeded & Diced
2 cups Cantaloupe - Diced
2 cups Honeydew Melon - Diced
2 cups Ginger Ale
1 TB Sugar
1/2 tsp. Vanilla
6 Ice Cubes - Crushed
Mix all but the ginger ale into blender using 'frappé' setting until smooth. Just before serving, slowly stir in the ginger ale. Ooooohh..it tickles!

homeward bound
  CONTINUE
  ALONG...



send e-mail to:
Yens@webtv.net
copyright © 2000 Reverend Godhi Yens Jensen all rights reserved