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Recipes



First things first- check out my foodie blog. There I will be spotlighting the 'New Orleans Chef Series' each month- sharing recipes, photos, and video demonstrations.





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I'm a fan of the "Llewellyn's Witches' Datebooks". In them you can find some of the most awesome recipes, and I am going to post some of them below. Heidi claims to be a Christian, how can she post such things? Yes, I am a Christian, that doesn't mean I don't know good food when I see it! I'm also very broad in my spiritual life and I don't appreciate being pigeon-holed and expected to only believe in certain things... else my belief-system be completely 'invalid'. My beliefs are mine... and so I bring you- "Pagan Recipes" found in the 2009 edition of 'Llewellyn's Witches' Datebook':




Duck and Wild Rice

Recipe from 'The Wild Rice Festival' of Deer River, Minnesota.

1 duck, 4 pounds cleaned and pricked

2 tbsp cooking oil

1 c. sliced mushrooms

1/2 c. green onion

1/2 c. filberts, chopped

1 tsp thyme

2 cups wild rice

1/2 cup chopped celery

1 tbsp each of chives & parsley



Preheat over 450 degrees F. Heat oil in large nonstick pan. Add mushrooms, onions, filberts, and thyme. Cook until mushrooms are soft and nuts are browned. Add wild rice, celery, parsley and chives, and cook till warmed through. Allow to cool, then stuff duck with the mixture. If you have any extra, set is aside and add it to the pan the last half hour of cooking.



Place duck on roasting rack in a pan and then into a preheated hot oven. Cook uncovered for 20 min, then turn down oven to 350 degree F and continue cooking 1- 1 1/2 more hours (when juices run clear and duck is a nice brown). Check every half hour to baste.



Gooey Butter Cake

Crust:

16 oz. pound cake mix

1 stick butter, melted

2 eggs, slightly beaten

Filling:

8 oz. cream cheese, softened

16 oz. powdered sugar (1 box)

2 eggs

1 1/2 tbsp vanilla



Preheat over 350 degrees F. For crust, combine cake mix, melted butter, and 2 eggs with a fork until moist. Spread in an ungreased 9 x 13 inch pan. (Pat the crust mixture in the bottom of the pan and slightly up the sides.) In a separate bowl,, beat the cream cheese and powdered sugar together for 3 minutes with an electric mixer on high. Turn the mixer down to low and add eggs and the vanilla. Mix well. Pour over crust and back for 35-40 minutes. If desired, sprinkle with additional powdered sugar after baking.



Ostara: Asparagus Casserole

2 tbsp margarine

2 1/2 tbsp flour

2 c. milk

2 drops tabasco sauce

1/2 tsp salt

dash of pepper

1/4 lb Velveeta cheese

2 cans cut asparagus, drained

2 hard boiled eggs

Topping: 20 Ritz crackers crushed mixed with 1/2 stick melted butter.



Melt the margarine in a saucepan over medium heat. Add the flour and stir until well-blended and slightly browned. Keep stirring and gradually pour in the milk, then boil for 2-3 minutes (until slightly thickened). Add tabasco, salt pepper, and cheese. Stir carefully and allow the mixture to melt together until smooth and creamy. Remove from heat.

Generously coat a 9x9 inch casserole dish with cooking spray. Sprinkle in a few of the buttered crumbs, add a layer of asparagus, then a layer of hard boiled eggs, a layer of asparagus, a layer of eggs, then pour sauce over the top of casserole- finally top with buttered crumbs. Bake at 350 degrees F for 30-35 minutes.



Beltane Bewitching Punch and Ice Ring

Punch:

48 oz. Hawaiian Punch

1 large can frozen orange juice

1 large can frozen lemonade

48 oz pineapple juice

2 liters ginger ale



For ice ring:

12 ripe strawberries, washed with leaves removed

3 cups ready-to-serve orange juice

Place in a ring mold (or bundt cake pan) and freeze.



Mix the first four ingredients in a large bowl and refrigerate. When ready to serve, pour the fruit juice mixture into a punch bowl, then add the ginger ale. Remove ice ring from mold and float it in the punch. Garnish with fresh orange slices.



MORE RECIPES EN ROUTE :)









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