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FEAST OF BRANWEN

Winter Squash
Curried Split Pea and Potato Soup
Herb and Onion Bread Spinich Ring
Snow Moon Mexican Hot Chocolate



Winter Squash


3 or 4 winter squash
3 tbs. margarine
3 tsp. brown sugar
3/4 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
raisins and nuts


Peel, quarter, and boil squash until tender. Mash or beat well with electric beater (or not). Add margarine, sugar, salt, ginger, and cinnamon until at preferred consistency. Garnish with raisins, and nuts if desired.



Curried Split Pea and Potato Soup

16 oz. green split peas, dried
10 cups water
1 tsp. garlic powder
1 onion, chopped
1 tsp. dried oregano
1 tsp. curry powder
1/2 tsp. pepper and salt
1 bay leaf
2 large carrots, peeled and chopped
3 medium potatoes, peeled and chopped
2 stalks celery, chopped

In a large saucepan combine the split peas, water, onion, and spices. Simmer, uncovered, for 1 hour. Stir in the carrots, potatoes, and celery. Simmer covered for an additional 45 or untl soup reaches desired thickness. Remove bay leaf. Puree in a blender or food processor. Reheat.


Snow Moon Hot Chocolate

soy or dairy milk
Mexican hot chocolate
honey
cinnamon
nutmeg


Heat soy milk in a saucepan until it reaches desired temperature. Chop up Mexican hot chocolate and put in the blender. Add soy milk and stir in blender. Add honey, cinnamon and nutmeg to hot chocolate, stir again. Reheat in saucepan.

SPELLS





FEAST OF MORRIGHAN

Cider with Spices
Pumpkin Bread
Tofu Soup with Pumpkin Shells
Rosemary and Mint Salad
Oven-Roasted Red Potatoes and Apples



Cider with Spices


4-5 cups apple cider
3-4 cloves
2 cinnamon sticks
a few different types of apples cut into small pieces


In a large saucepan head cider, but do not boil. Serve in a large cauldron.


PUMPKIN BREAD

2 cups pumpkin
1/2 c. margerine
1/4 c. olive oil
3/4 c. water
4 eggs or replaced eggs
3 2/3 unbleached flour
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. baking soda
2 1/4 c. sugar
1 c. pumpkin seeds


Mix margerine, oil, egg replacer, water and pumpkin until smooth. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Then add pumpkin seeds. Bake for aprox. 1 hour @ 350 degrees in loaf pans that have been greased and floured.



TOFU SOUP IN PUMPKIN SHELLS

Before preparing soup, cut out four quart-sized pumpkins, and one large three-quart-sized pumpkin to use as bowls and soup tureen. Chill in the fridge until soup is ready to be poured.

3 qurt. vegetable broth
1 pound firm tofu (cubed)
2 cups pureed pumpkin
2 large onions (chopped)
2-4 celery stalks, chopped fine
2 large carrots
2 pinches dried tarragon
1 clove garlic
1/2 tsp. salt

Add all ingredients except tofu, herbs, and salt to pot. Slow simmer for 30 minutes, then add herbs, tofu, and salt. slow simmer again for about 20 minutes. Pour soup into pumpkin bowls when ready to serve.


OVEN-ROASTED RED POTATOES AND APPLES

6-8 red russet potatoes
6-8 apples
2 tbs. shortening/margerine

Parboil potatoes. Rub skins with margerine and place in roasting pan along side the apples. Roast at 350 degrees for 30 minutes.




FEAST OF MABON


Mabon Wine Moon Cider
Tofu with Sage, Basil and Thyme
Acorn Squash
Apple Bread





MABON WINE MOON CIDER

4 cups apple cider
4 cups grape juice
2 cinnamon sticks
1 tsp. allspice
1/2 tsp. whole cloves
additional cinnamon
bring to a boil then lower heat and simmer 5 minutes

makes 8 cups



TOFU WITH SAGE, BASIL AND THYME

1 lemon
1 pound firm tofu
3tbs. unsalted margerine
3-4 sprigs fresh sage
3-4 sprigs fresh basil
3-4 sprigs fresh tyme

Experiment , it will be fine! I marinate the tofu after I squeeze lemon and rub margerine on it. then I take the the herbs and a bit of soy sauce and curry and marinate some more. After marinating a while I fry it up or at least cook ifor a while adding vegetables here and there.


ACORN SQUASH WITH CINNAMON, AND HONEY

4 acorn sqash
8 tbs. honey
8 tbs. unsalted margerine
8tsp. cinnamon

Halve squash through midsections (not end to end). Remove seeds. Add 1 tablespoon each of honey and margerine and 1 teaspoon each of cinnamon to squash halves. Loosely cover each half with aluminum foil and place on shallow baking sheet. Bake at 350 degrees for 1 and one half hours.


APPLE BREAD

3- 4 shredded apples, with peels
2 replaced eggs
1/4 cup vegetable oil
1/4 cup water
1/2tsp. each: salt, cinnamon, baking powder, baking soda
1/2 cup tubinado sugar or 1/4 cup honey
1 handful chopped walnuts (reserve some for topping)
1/2 handful raisins
2 cups flour
2 palmfuls oats

Mix apples and all ingredients exxcept flour and oats. Beat well. Gently add flour and oats to mixture. Stir just until blended. Pour into greased and floured loaf pan. Sprinkle top with the leftover walnuts, patting them down. Bake at 350 degrees for 1 hour.


recipes by: laurie cabot, dee and somer



These are some suggestions. Experiment and make your own magickal concoctions using food that is plentiful in your area. Eat whatever you wish and celebrate how ever you choose. Blessed Be!



MABON SPELLS
FAERGAMES
STORY OF MABON
CRAFTS






* If you have any recipes for our next celebration of Samhain, Mabon, Yule or Candlemas please e-mail them to me and I will post them.
dee

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