Cut thinly sliced bread with flower cookie cutters.
Gradually add a small amount of milk to the cream cheese, blending until smooth. Spread one-third of the slices with softened cream cheese. Outline the top of the flowers with mint jelly and use thin slivers of dill pickle for the veins in the leaves.
On one-third of the slices place a flower cut with the flower cutter from a slice of cheddar cheese and garnish the centers with a slice of stuffed olive. Spread the leaves and stems with softened cream cheese, and decorate with thin slivers of dill pickle.
On the flower portions of the remaining slices spread softened cream cheese. Sprinkle caraway seeds in the center for pollen and spread the leaves and stems with mint jelly.
Light and sweet, Midsummer Chicken is great for warm weather!
Skin and de-bone 4 chicken breast halves and wrap them in thick plastic or wax paper. Using the edge of a saucer (not your best china, please!) or a mallet, beat the chicken until somewhat flatter. Take a rolling pin and press and roll the chicken even flatter, about 1/4 of an inch. Pour 4 tablespoons of soy sauce into a dish. Remove the wrapping and dip each chicken breast in the sauce. Save what’s left for later.
Next, heat 2 teaspoons of oil in a large skillet. Cook the chicken in the oil over medium to high heat on each side until done. Remove the chicken from the skillet. Leave the drippings in the skillet.
Add 2 teaspoons of oil to the drippings, then the left-over soy sauce. Mince 2 tablespoons of purple onion for lust; add to the skillet. Mince 1 clove of garlic, if desired for lust; add to skillet. Mince 2 teaspoons of fresh ginger for success and power; add to skillet. Sauté.
Add 4 tablespoons of orange marmalade. Stir the mixture in the skillet as the marmalade melts. For love and luck, peel 2 large oranges, separate the sections and remove pulp. Lightly chop. Stir into the skillet. Sprinkle 1 tablespoon of fresh cilantro over the mixture; stir in. To finish the sauce, warm thoroughly. When ready, pour or spoon over the chicken breasts.
Makes 4 servings.
From Gifts for the Goddess on a Hot Summer’s Night
C2000 by Lorna Tedder and Shannon Bailey
Visit www.SpilledCandy.com for more free ebooks and magickal tips and crafts.
In a bowl, mix garlic, spices and 3 tablespoons oil. Place chicken breasts
in a shallow bowl. Pour mixture over chicken, turn to coat. Cover and
refrigerate at least 4 hours.
In a frying pan, heat remaining oil. Reserving marinade, add chicken and
Meanwhile add broth to marinade. Stir until combined.
Add marinade mixture and onion to fry pan. Cover and simmer for 30 minutes
or until the chicken is done. Remove chicken from pan; keep warm. Add
lemon juice to pan. Bring to a boil. Boil until thickened.
To serve, place chicken on top of a bed of couscous and cover with sauce.
Setting Sun Taco Salad
1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6 oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated
In skillet, brown the ground beef. Sprinkle in the package of taco mix and stir in the water. Simmer uncovered for approximately 10 minutes. In a salad bowl, combine all the rest of the ingredients except the chips. Divide salad onto 4-6 plates Spoon meat mixture on top Garnish with chips.
5 eggs, separated
8 oz grated cheddar cheese
1 oz grated parmesan
2 oz butter
2 oz plain flour
½ pt milk
½ oz each of fresh dill, mint, basil, French parsley, chives
2 sage leaves, finely chopped
Pre-heat the oven to 350 F. Lightly butter a 2 ½ pint soufflé dish. Melt the butter in a pan, stir in the flour to form a ball, and beat for 1 minute. Lower the heat. Slowly stir in the milk with a wooden spoon, beating out any lumps. Remove from the heat. Stir in the cheeses. Cool for a few minutes, then beat in the egg yolks until the sauce is smooth and glossy. Add the herbs and season. Whip the egg whites until very stiff, fold one-third into the mixture with a metal spoon, then fold in the rest. Pour into the greased soufflé dish, making sure the dish is only two-thirds full. Bake for 15 minutes until puffed and golden. Take to the table and serve immediately.
This makes an excellent lunch or supper dish, or you can serve it as a starter. Never open the oven door during cooking.
Combine first 6 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 1/2" thick patty. Coat a grill rack with cooking spray; place on grill over hot coals. Place patties on rack, and cook 4 minutes on each side or to desired degree of doneness.
Line bottom half of each bun with a lettuce leaf; top with a patty, tomato slice, onion rings, and top half of bun. Repeat procedure with remaining ingredients. 4 servings.
NOTE: Sun burgers can be broiled. Coat a rack with cooking spray; place rack in a shallow roasting pan. Place patties on rack, and broil 4" from heat 6 minutes on each side or to desired degree of doneness.
Sunny Citrus Chicken
2 tablespoons butter
4 boned and skinned chicken breast halves
1/2 cup chicken stock
1/4 cup honey
1/4 cup frozen orange juice concentrate -- thawed
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon curry powder
salt and pepper
garnish:optional orange slices toasted almonds
In skillet, melt butter; brown chicken lightly on both sides; remove and set aside.
Mix together chicken stock' honey, orange juice concentrate and lemon juice; blend in cornstarch and curry powder. Pour into skillet; bring to boil, stirring as it thickens; season with salt and pepper to taste.
Return chicken to skillet; simmer until cooked through, about 5 minutes (do not overcook). Arrange chicken on platter; spoon sauce over. Garnish: If desired, garnish with halves orange slices and sprinkle with toasted almonds. Makes 4 small or 2 large servings.
Recipe By: Canadian Living "Rush Hour Cooking"
Taco Dinner Salad
1 pound lean ground chuck or other ground meat
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can black beans
1 (16 ounce) bottle French or Catalina dressing
1 head iceburg lettuce
1 (14.5 ounce) package flavored tortilla chips
2 cups shredded Monterey Jack cheese
1 cup chopped fresh tomatoes
On the side: green onion, olives, sour cream and salsa
In a large skillet over medium-high heat, brown the ground chuck and drain
excess fat. Stir in the taco seasoning, beans and dressing. Fill the
dressing bottle 2/3 full of water and add to the skillet. Bring to a boil,
reduce heat and simmer for 15 minutes. Meanwhile, crush the bag of chips,
open the bag, and toss the crumbled chip into a large salad bowl with the
lettuce, cheese and tomatoes. When the meat mixture is cooked, combine it
with the lettuce, tomatoes, chips and mix well. Serve with bowls of the
green onion, olives, sour cream and salsa on the side. This salad can be
served as leftovers, but it's really best served right away while the meat
is still warm.
1/2 cup olive oil or salad oil
1 large onion (chopped)
2 cloves garlic (minced)
1 medium eggplant (diced)
1/4 pound mushrooms (sliced)
1 - 1 lb. can Italian-style tomatoes undrained
1 - 8 oz. can tomato sauce
1/2 cup dry red wine
1 medium carrot (shredded)
1/4 cup chopped parsley
2 tsp. oregano leaves
1 tsp. dry basil
1 tsp. salt
1/4 tsp. pepper
12 to 16 whole-wheat or regular lasagna noodles
Boiling salted water
Butter or margarine
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 1/2 cups grated parmesan cheese
Heat oil in a wide frying pan over medium heat. Add onion, garlic, eggplant, and mushrooms; cook, stirring frequently, for about 15 minutes. Addtomatoes (break up with a spoon) and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer for about 30 minutes. Uncover and continue cooking until sauce thickens (you should have about 5 cups of sauce) set aside. Meanwhile, cook lasagna in boiling salted water according to package directions. Drain, rinse with cold water, and drain again. Spread about 1/4 of the sauce in a buttered, shallow 3-quart casserole, or 9 x 13-inch baking dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3 of the ricotta cheese. Distribute 1/3 of the mozzarella cheese evenly over the ricotta cheese, then sprinkle with 1/4 of the parmesan cheese. Repeat this layering two more times; spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese. Bake, uncovered, in a 350 degree oven, for 40 to 50 minutes, or until bubbly and heated through. Cut into squares to serve.