Willow Wiccan Family's blog: "RECIPES"

Fried Green Tomatoes Ingredients 2 lbs. green tomatoes 4 eggs 1 1/2 cups corn meal 1 Tbsp. salt 1/4 tsp. gr. black pepper bacon grease or oil for frying Procedure Slice the tomatoes 1/4 - 1/2 inch thick. Salt and Pepper to taste. Dip the tomato slices into cornmeal and brown on both sides. Serve immediately. Note: You can also fry red firm tomatoes this way too.

Artichoke Mashed Potatoes 4 large Potatoes, peeled and quartered 1 can artichoke hearts (non-marinated) 3 T butter 1/4 cup milk salt & pepper to taste Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain. In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste

Beef Stew with Dumplings 1 1/2 pounds cubed beef stew meat 1/4 cup all-purpose flour 1/4 cup butter 1 cup sliced onion 2 cloves garlic minced 2 cups water 1/4 cup chopped fresh parsley 1 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 2 cups cubed potatoes 1 1/2 cups diced carrots 1 cup sliced celery 1/2 cup chopped green pepper 1 cup sliced fresh mushrooms 1 1/2 cups biscuit baking mix 1/2 cup milk 3 tablespoons butter melted In a bowl, toss cubed beef with flour to coat. Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside. Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms. In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry. Makes 4 servings

Bistro Burgundy Beef 6 slices bacon, cut into pieces 2 pounds beef stew meat, cut into one-inch cubes 5 green onions 6 small carrots, coarsely chopped 3 medium parsnips, peeled and coarsely chopped 1/4 C. unsalted butter, divided 2 T. sugar 1 1/2 C. beef broth 1 1/2 C. Burgundy 2 T. red currant jelly 2 T. dried thyme leaves 4 medium new potatoes, quartered 6 cloves garlic, crushed or minced 6 plum tomatoes, seeded and coarsely chopped 2 T. dried parsley In a Dutch oven, cook bacon until crisp. Brown beef and sprinkle with pepper; drain. Trim green onions so 2 inches of green remain at the top. In a skillet, cook carrots, parsnips and onions in 2 tablespoons of butter, sprinkling with sugar to caramelize slightly; remove from skillet and set aside. Preheat the oven to 350 degrees. Add broth and wine to skillet and bring to a boil, scraping up any bits. Reduce heat and add remaining butter, the current jelly and thyme. Cook and stir for 1 minute, then pour over the beef and bacon in the Dutch oven. Add potatoes and garlic to the Dutch oven and bring to a boil. Cover and bake for 45 minutes, then add carrots, onions and parsnips, stir in tomatoes and parsley, then bake uncovered, 45 minutes more. Serves 6-8

British Whisky Chicken 1 2 1/2 to 3 lb fryer, cut up 2 tb Butter 1 c Whiskey 3 c Sliced mushrooms (8 oz) 1/4 c Sliced leeks or gr onions 1/2 c Light cream or milk 2 tb Flour 1 tb Lemon juice 2 ts Whiskey Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or until chicken is tender. remove chicken to serving platter and keep warm. For sauce: Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 teas. whiskey. Spoon over chicken. Serve with cooked peas and leeks if desired.

Beef Stroganoff 1 1/2 pounds lean beef (tenderloin, sirloin tip or top round ), cut in thin strips 3 tablespoons salad oil 1 small onion, minced 1 teaspoon salt Dash of pepper 1/2 pound sliced mushrooms or 1 can sliced mushrooms (4-ounces) 1 cup sour cream Brown the meat in salad oil. Remove meat and brown the onion. Return meat to pan; season with salt and pepper. Tender cuts of beef need no extra cooking; other cuts require the addition of a little water or juice of the canned mushrooms and should cook, covered, over low heat about 30 minutes until tender. Add mushrooms; increase heat and cook 5 minutes. Remove from heat and stir in sour cream. Serve with rice or noodles.

Artichoke Mushroom and Parma Ham Tart 1 3/4 cups sifted all-purpose flour 2 ounces grated Parmesan cheese 2/3 cup butter, diced 1 egg, beaten 1 tablespoon olive oil 8 ounces fresh mushrooms, sliced 3 ounces Parma ham 1/2 (14 ounce) can artichoke hearts, drained 7/8 cup creme fraiche 4 eggs 1 teaspoon chopped flat leaf parsley 1/3 cup milk salt to taste ground black pepper to taste Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil If necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour. Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight. Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool. Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool. Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

Golden Mushroom Roast 1 (4 to 5 pound) beef roast 1 large can mushroom stems pieces, drained 1 can golden mushroom soup 1 envelope Lipton onion soup mix Place roast in crockpot. Mix together remaining ingredients and pour over roast. Cover and cook on LOW for 8 to 10 hours

Zigeuner Schnitzel Ingredients (based on 3 persons) : 500 grams pork cutlets pepper from the mill paprika powder 20 grams flour 3 Tbsps oil 150 grams coarsely chopped mushrooms 1 finely chopped onion 1 green and 1 red bell pepper (cleaned and cut into strips) 1/8 litre red wine 1/8 litre beef stock 1 tin tomato paste 2 Tbsps vinigar salt Preparation : Season the pork cutlets with pepper and paprika powder. Cover the cutlets in the flower. Heat in a large skillet 2 Tbsps oil and pre-fry the cutlets on both sides. Turn down the heat to the half and fry the cutlets till done in appr. 3-4 minutes per side. Take the cutlets out of the pan and keep warm. Heat 1 Tbsp oil in the skillet, add the mushrooms and brown them lightly. Add the onions and the bell peppers and let simmer for about 10 minutes till onions and peppers are done.. Mix the tomato paste, red wine, and beef stock with the vinegar and season to taste with paprika powder, pepper and salt. Heat until just boiling and pour over the cutlets. . Serve with French fries and a side salad.

HAM BAKED IN CHAMPAGNE INGREDIENTS: 1 9-pound boneless ham 1 pound light brown sugar 2 bottles extra-dey champagne 3 tablespoons honey 1 1/2 teaspoons ground ginger 1 1/2 teaspoons dry mustard (optional: canned pineapple slices or spiced apples) DIRECTIONS: Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325 degrees for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired.