nocturnalmusings: (Resting)
[personal profile] nocturnalmusings
3 Tblsp. cooking oil
1 lb. ground beef (or any leftover meat or poultry)
1/2 cup cooked potatoes, diced small
2 cloves garlic, minced or grated
2 small sweet onions, diced
1 small red sweet pepper, diced small
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 Tblsp. Worcestershire sauce
1 tsp. chili powder
1/4 tsp. curry powder
1 tsp. salt

Heat oil in large heavy skillet and add next 4 ingredients. Cook until
beef is brown. If using leftover meat, cook just until everything is
hot.
Add the remaining ingredients to the skillet and stir gently until
combined. Cover and slowly simmer for 40 to 50 minutes or until nice
and hot and bubbly. Uncover if the liquid seems to be overtaking the
other ingredients.
You can also bake this if you use an oven-ready skillet, like a cast
iron skillet. After browning the meat and adding the veggies and
seasoning, just pop it in the oven, covered, for 50 to 60 minutes at 325
degrees.
By:
Susanne - The Hillbilly Housewife
[identity profile] myfanwy-65.livejournal.com
This beverage, very appropriate to summer observances, uses the
traditional herbs, plants, and colors of fire to ignite
transformation in your life.

2 large tomatoes
2 red peppers, bell or hot
1 teaspoon lime juice
4 cups water
2 cloves garlic
1 cup chopped red cabbage
1 teaspoon hot sauce
1 liter whiskey

Finely chop all vegetables and place with other ingredients, except
whiskey, in a large pan with the water. Simmer for 2 hours over low
heat. Strain the mixture through a sieve, pressing as much juice as
possible out of the vegetables. Mix with whiskey and bottle, aging
for at least 30 days before use.

Magical Applications: Purification, drastic change, fire- and sun-
related magics.

"A Witch's Brew" by Patricia Telesco
[identity profile] myfanwy-65.livejournal.com
This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.
Ingredients
3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice
Directions:
1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.
2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.
3. Whisk together ingredients for yogurt spread.
4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.
http://www.womentodaymagazine.com/foodcooking/summerpicnic.html
[identity profile] myfanwy-65.livejournal.com
"Great on warm crusty bread or corn on the cob."

1 stick butter, room temperature
2 Tbls. olive oil
2 Tbls. minced cilantro
1/4 cup very finely minced roasted garlic
1/3 cup minced roasted red pepper


1. Blend with electric mixer.

2. Place butter in serving bowl, and cover with plastic wrap.

3. Refrigerate.

Yields: 1 1/3 Cup

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Witchy Recipes

October 2012

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