2007 SAMHUINN/BELTANE RECIPE ENTRIES

[Earthwoman]

Notice: Please add your original recipes for the current Eisteddfod here. Entries for this category include those which can be eaten or drunk, as well as special incense blends, soap-making concoctions, potpourri mixtures, lotions, potions, and so forth.

[Snarg]

This is a quick treat my mom used to make when I was but a hatchling. As you can imagine, we were on the move a lot, running from the Knights of the Round Table and all. So there wasn’t much time for a lot of “home made” creations. I hope you and your hatchlings…um, I mean children, enjoy it.

Snarg’s Easy Waffle Ice Cream Sandwiches and Sundaes

2 frozen waffles, toasted lightly and cooled per serving
A container of your favorite ice cream (ice cream in a box instead of a tub works best as it can be sliced instead of scooped)

1)Place one waffle on plate and cover with a layer of ice cream 1-2cm thick.
2)Top with second waffle
3)Wrap in freezer wrap and freeze or enjoy right away!

For extra rich waffle sandwiches, cover in chocolate candy shell that is used for dipped cones and freeze on waxed paper.

For variety, use chocolate chip or other flavored frozen waffles.

For sundaes, use one waffle still warm and top the ice cream with nuts, whipped cream, maraschino cherries and hot fudge (or other topping) to taste.

[Earthwoman]

Apple-Pear-Almond Steamed Buns

3 to 3 1/2 c. all-purpose flour
2 pkgs. active dry yeast
1 c. milk
2 TBSP. sugar
1/2 tsp. salt
4 TBSP. vegetable oil

1 medium apple (preferably Granny Smith), peeled, cored, and chopped finely
1 medium pear, peeled, cored, and chopped finely
1/2 c. slivered almonds
4 TBSP brown sugar

In a large mixing bowl, stir together 1 c. of the flour and the active dry yeast.

Heat the milk, sugar, salt, and vegetable oil just until warm, about 115-120 degrees Fahrenheit, or "baby bath water" temperature. Add the milk mixture to the flour mixture; beat until thoroughly mixed, about half a minute. Incorporate the remaining flour, 1/2 c. at a time, until the result is a pliant, workable dough.

Knead the dough on a lightly floured surface for about 3-5 minutes. Place the kneaded dough in a lightly oiled bowl and then turn the dough once (so that both sides are lightly oiled). Cover and let rise in a warm place until the dough is doubled, about 1 hour.

For the filling, combine the apple, pear, almonds, and brown sugar; mix thoroughly.

Punch down the dough and then shape it into 24 balls. Cover the dough balls and let rest for 10 minutes.

On a lightly floured surface, roll out each dough ball into a 3-inch circle. Spoon about 1 TBSP of filling into each circle. Bring up the edges of dough around the filling; pinch the edges to seal. The filled dough should remain in a circular shape.

In a steamer over high heat, bring water to a boil. Place the buns, seam-side down, on a lightly greased steamer rack or basket; make sure the sides don't touch (if necessary, chill any buns that can't fit on the steamer rack or basket until you are ready to use them. Let warm at room temperature for 5 minutes before proceeding.)

Place the rack over the boiling water. Cover the steamer and steam the rolls for 20 minutes.
Carefully lift out of the steamer basket or rack.

[Twyrch]

Skillet Chicken

Ingredients Needed:
3 tbsp butter
4 boneless chicken breasts
Garlic powder
Seasoned Salt
Chicken Seasoning


- Melt 3 tablespoons of butter or margarine in a frying pan or electric skillet
- Cut chicken breasts into small chunks and roll in butter
- Add a thin layer of seasonings to chicken
- Turn chicken to ensure all sides are cooked thouroughly
- Season chicken with each turn until all sides have become seasoned

(Optional) While chicken is cooking, make a dish of fettucini alfredo and add cooked chicken to this dish for Grilled Chicken Alfredo.

[Towanda]

Sweet Potatoes with Apples and Walnuts
Serves 8

Ingredients:

2 large sweet potatoes, peeled and diced
2 Granny Smith apples, peeled and diced
1 cup pure maple syrup
1/2 cup margarine or butter (I use Earth Balance)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1 cup walnuts

Directions:

Blanch potatoes in salted boiling water for 5 minutes.
Rinse with cold water and drain.
Set aside.

In a frying pan, combine remaining ingredients, except walnuts, and bring to a low boil.
Continue to boil for 2 minutes.
Add the walnuts and boil for another minute.

Combine sweet potatoes and apples in a large bowl.
Pour sauce over the potatoes and apples and mix gently.

Transfer mixture to a large casserole dish.
Bake in a 350°F/177°C oven for 30 minutes covered, then an additional 15 minutes uncovered.