even more recipes for Imbolc

Ewe-L" Love This Potato Soup

• 2 oz butter/margarine
• 1 clove garlic, crushed
• 2 medium onions, peeled
• Salt & pepper (to taste)
• 3 large potatoes, peeled
• 1 sprig thyme, bay leaf, and bunch parsley
• 2 pints milk
• Chopped chives to garnish

Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives. Makes 6 servings.

Winter's Light Creamed Cabbage

• 1 lb. pre-cooked ham, 1" cubed or shredded
• 1 heaping tsp. flour
• 1 firm white cabbage
• 1/2 tsp. each salt & pepper
• 1 cup cream
• grated nutmeg

Cut cabbage in half, then into four (small head) or six (large head) pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under cold tap water. Drain again. Slice across the grain in 1/4 inch strips. Melt a little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper, and a dash of grated nutmeg. Next add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Add the cubed or shredded ham, and lower the heat. Cover the sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8 servings.

Imbolc Feast Lamb Stew

• 2- 1/2 lb. lamb neck chops
• 1 tbs. lamb fat
• 4 medium onions
• 1 tbs. butter/margarine
• 4 medium carrots
• 2 1/2 cups water
• 4 medium potatoes
• 1 tbs. parsley, chopped
• 1 tsp. each salt & pepper
• 1 tbs. chives, chopped

Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into8 pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.

Blessed Bride's Cake

• 1 cup sugar
• 1 cup walnut meats, chopped
• 1 cup vegetable oil
• 1 cup golden raisins
• 1 cup flour
• 4 eggs
• 1 tsp. baking powder

Mix all the ingredients together until they are wet. Do not over mix. Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving.Imbolc Ritual Cake13/4 cups all-purpose flour3/4 cup water3/4 cup sugar1/4 cup vegetable oil2 tbs. poppyseeds1 tbs. grated lemon peel1 tsp. baking soda2 tbs. lemon juice1/2 tsp. saltpowdered sugarThis is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.