Neptune's Clam Mushrooms
12 large mushrooms
melted butter
1 clove garlic,
minced
2 tablespoons
butter
1 tablespoon
flour
1 can minced
clams drain ( reserve 2 tablespoons liquid )
1 cup fresh
bread crumbs
1 tablespoon
parsley
2 teaspoons
Worcestershire sauce
1/2 teaspoon
dry mustard
Preheat oven
to 400* F. Remove and finely chop mushroom stems; set aside. Brush caps
with melted butter. In medium sauce skillet, cook garlic in 2 tablespoons
butter until tender, stir in flour
Add chopped
stems and remaining ingredients except mushroom caps; mix well. Mound
into mushroom caps; place in shallow baking dish. Bake 8-10 minutes
or until hot.
Maiden's Candied Walnuts
2 cups sugar
1/2 cups water
1 teaspoon
vanilla
4 cups walnut
halves and pieces
Bring sugar and water to a rolling boil, boil 1 minute, Stir in vanilla and walnuts; stir until coating sets. Spread on cookie sheet and cool.
Ode to Onion Dip
2 cups sour
creme
1/2 cup cup
Mayonnaise
1 package French
Onion soup mix
In medium bowl combine combine all ingredients and mix well, chill, and serve with crackers and chips.
Imbolg Crescent Cakes
1¼ cups flour
¾ cup sugar
1 cup finely ground almonds
3 drops almond extract
½ cup butter or margarine, softened
1 tablespoon honey
1 egg yolk
In a large mixing bowl, combine the first four ingredients. Add the
butter, honey, egg yolk and mix together well. Cover with aluminum foil
or plastic wrap, and then chill for 1½ to 2 hours in the refrigerator.
When ready, pinch off pieces of the dough (about the size of plums)
and shape them into crescents.
Place the crescents on a well-greased cookie sheet and bake in a
350-degree preheated oven for approximately 20 minutes. The recipe
yields about one dozen crescent cakes.
Covenstead Bread
3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2 1/3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
Bring the water to a boil in a saucepan. Add honey, citron, sugar, anise
seeds. Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the hot
honey mixture. Turn the batter into a well-greased 9 X 5 X 3-inch
loaf pan and bake in a preheated 350-degree oven for one hour. Turn
out on a wire rack to cool. This recipe yields one loaf of bread, and
improves in taste if allowed to stand for 24 hours.
Marigold Custard
2 cups milk
1/3 cup unsprayed marigold petals
1/4 tsp. salt
3 tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
Heavy whipped cream
Using a clean mortar and pestle reserved for cooking purposes, pound
marigold petals. Or, crush with a spoon or fork. Mix the salt, sugar
and spices together. Scald milk with the marigolds and the vanilla
bean. Remove the vanilla bean and add the slightly beaten yolks and
dry ingredients. Cook on low heat. When the mixture coats a spoon,
add rose water and cool.
Top with whipped cream, garnish with fresh marigold petals (optional).