Weekly Round Up

From May 13th - 21st

From: Witchy Woman

New Beginnings

Vaccinate

New Blog

New Moon

From: Witch Kitchen

Witch Kitchen

Lemon-Rosemary Grilled Chicken

From: The Sault Star

Hello herbs... Bye-bye to being botanical bimbo

From: Kitchen Witch

Lotions and Potions

From: About.com Paganism/Wicca

Kitchen Witchery - What is a Kitchen Witch?

Reader Mail: Do I Have Special Powers?

Life Rituals: Create a Birthday Altar

CO Day of Prayer Ruled Unconstitutional

From: Spiral Goddess

Pagan Kids' Grove

Shopping

Magicalomaha-Your Source for mystical treasures

Wiccan Supplies, Witchcraft Supplies, Wiccan Store - SacredMists.com

13 Moons, Supplies for Wiccan, Pagan, Witch and Shaman

The Magickal Cat Online Store - Shop for Pagan, Wiccan, Witchcraft Jewelry & Ritual Supplies

Allegheny Candles and New Age Supply

From: Margaret Cho

Swim

From: Pagan Culture

A charm Bracelet from AlmaMia Cienfuegos to You

Colcannon

A delicious Irish dish definitely worth trying.

Ingredients:

• 3 pounds potatoes (washed and peeled)
• 1 small head of cabbage (washed and chopped)
• 2 sticks of butter
• 1 1/2 cups milk
• 1/2 pound bacon (crisped and diced)
• 4 leeks (washed and chopped
• salt and pepper to taste

Directions:

1. Crisp bacon and set aside to drain off excess grease.
2. Boil potatoes until soft. Drain and mash with one stick of butter and milk.
3. Boil cabbage for 8 minutes. Drain and add to potatoes with second stick of butter.
4. Add bacon and leeks.
5. Simmer for 30 minutes and season to taste.

Pasta & Sauce

The name of this recipe is a little deceiving. While it does include tomatoes it's not your traditional red sauce with pasta. I got this recipe from my mother and it is perfect for the end of Winter or the early days of Spring.

Ingredients:

• 6 slices of bacon diced
• 1 pkg of sliced mushrooms
• 3 cloves of garlic, minced
• 1 medium onion, diced
• 1 lg can of diced tomatoes
• 1 jar of Alfredo sauce
• 1 pound of pasta
• salt/ pepper
• frozen peas (optional)

Directions:

1. Cook pasta according to package directions.
2. Saute bacon until fat is rendered.
3. Add onions, garlic, and mushroom and saute until onions are soft.
4. Add salt & pepper to taste.
5. Stir in tomatoes* and simmer 5-8 minute.
6. Stir in Alfredo sauce and add cooked pasta to sauce, blend well

* Optional- add frozen peas when the tomatoes are added

Rabbit or Chicken with Baby Vegetables

Ingredients:

• 3-4 rabbit or chicken cut into pieces
• salt
• pepper
• 1 pound baby potatoes
• 1 pound baby carrots
• 1/2 cup green onions, diced
• 1 tsp sweet marjoram, dried
• 1/2 tsp sweet basil, dried
• 1/2 tsp time, dried
• 1 can chicken broth (14.5 ounces)

Directions:

1. Rinse the meat pieces and pat dry. Lightly sprinkle each piece with salt and pepper.
2. Wash the baby potatoes and baby carrots.
3. Add the diced green onions and mix gently.
4. Put half of the vegetables in a slow cooker. Add the meat pieces and cover with the remaining vegetables. Combine sweet marjoram, sweet basil, and thyme, sprinkle herbs over vegetables and meat. Pour in chicken broth and cover.
5. Cook on low for 4 to 6 hours. When done, vegetables should be tender and easy to pierce with a fork, but not mushy. Meat should separate easily from the bone and it's juices should run clear.

Bacon & Cheese Bites

Ingredients:

• 6 slices of Bacon chopped
• 1 medium onion diced
• 3 Eggs
• 3/4 cup baking mix
• 2 cups shredded cheese
• 2 1/2 tsps parsley

Directions:

1. Fry onion and bacon together until bacon is cooked through and onion is glossy. Drain
2. Beat 3 eggs
3. Combine with onion & bacon mixture, baking mix, cheese, and parsley.
4. Spoon onto greased tins.
5. Bake at 350 degrees Fahrenheit for about 10-15 minutes or until tops are slightly browned

Imbolc Mac & Cheese

With Imbolc right around the corner I start thinking of all sorts of yummy dairy laden delights to whip up. As I've mentioned before I can't really celebrate Sabbats. One way I can make the day a little more special for myself is by putting on my Kitchen Witch hat and cooking up a Sabbat themed meal.

One of my husbands favorites is my home made macaroni & cheese casserole. I love the versatility of this recipe. I've made a scrumptious seafood pasta bake with green onions and peas, I've made a ball park version with bell peppers and kielbasa, and I've made an Italian version with fresh herbs and sausage. Add a fresh salad with seasonal veggies on the side and you've got a full meal.

Despite the many ways I've transformed this our staple version is usually filled with chopped ham and broccoli. I hope you try it out for your Imbolc festivities.

Ingredients:

• 1 pound macaroni
• 3 Tbsp butter
• 1/4 cup minced onion
• 1 clove garlic, minced
• 3 Tbsp flour
• 2 1/2 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 ounces shredded Cheddar or Colby cheese (for a creamier cheese sauce use 4 ounces shredded and 4 ounces Velveeta)
• 1 bag frozen broccoli
• 1 large Ham steak chopped

Directions:

1. Cook macaroni according to box directions, add broccoli during last few minutes of cooking time.
2. In a medium saucepan melt the butter and saute onions and garlic on medium heat. When the onions are tender slowly stir in flour until it makes a yellow paste. Gradually whisk in milk stirring constantly over medium heat until sauce thickens (you'll know it's thick enough when it coats your whisk).
3. Add salt, pepper and cheese and stir gently until the cheese is melted and the sauce is smooth.
4. Combine cheese sauce, ham, broccoli and macaroni and pour into a greased 13x9inch baking dish.
5. Bake for 30mins at 350 degrees Fahrenheit.
6. When finished cover with tinfoil and allow to rest for 10-15 minutes before serving.

Enjoy!