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 Legion of Pagans Spiritual Ministry on facebook; a Lammas celebration menu

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Cunning folk
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Legion of Pagans Spiritual Ministry on facebook; a Lammas celebration menu Empty
PostSubject: Legion of Pagans Spiritual Ministry on facebook; a Lammas celebration menu   Legion of Pagans Spiritual Ministry on facebook; a Lammas celebration menu EmptySat Jul 14, 2012 7:22 pm

Buttered Chicken

At Lammas, summer is beginning to draw to a close. In many rural communities, this was a time when flocks and herds were brought in from the fields and pastures. Much like the grains in the field, livestock were often harvested at this time. This simple recipe for chicken is one that can be prepared just about anywhere, and it only takes a few moments. Whip a pot of buttered chicken together and serve it up for your late summer celebrations!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

1 lb chicken breasts
1/2 stick butter
1 small chopped onion
Salt and pepper
1/4 C fresh chopped parsley


Put half the chicken breasts in a zipper-style sandwich bag and seal the bag. Use a rolling pin to flatten the chicken down so that it's thin. Repeat with the remaining chicken breasts.

Combine the flour, salt, and pepper in a bowl, and then coat the chicken with the mix.

Melt the butter in a large sautee pan, and add onions. When the onions are brown, add the chicken. Cook for five minutes on the first side, or until golden brown. Flip the chicken breasts over, sprinkle the parsley on top, and then allow it to cook for another ten minutes or so.

Serve with your favorite bread and a big summer salad.

Blackberry Cobbler

At Lammas, blackberries are ripe and ready for picking. Go out and gather a bucketful and make a delicious blackberry cobbler for your summer celebrations!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes

1 C sugar
1/3 C stick butter, softened
2 C flour
2 tsp baking powder
1 C milk
1 tsp salt
3 C fresh blackberries
2 Tbs sugar
1/2 tsp cinnamon
2 C boiling water


Preheat oven to 350 degrees.

Cream together sugar and butter until light and fluffy. Add in the flour, baking powder, milk and salt. Blend until creamy, and spread into a greased 12 x 8" baking pan.

Pour blackberries over batter, and sprinkle with remaining sugar and cinnamon. Pour boiling water over the top, and then bake for 45 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream, or with fresh cream.

Basil Pesto

Basil represents protection and love, so why not whip up a batch of magical pesto? Harvest fresh basil from your garden, add a bit of oil, and serve it over pasta -- or just eat it with a spoon!
Prep Time: 10 minutes
Total Time: 10 minutes

8 Cups fresh basil, washed and packed
1 C Parmesan cheese, grated
1 C olive oil
6 cloves garlic, minced
1/2 C toasted pine nuts or sunflower seeds (optional)
1 Tbs, lemon juice
Salt and Pepper to taste


Put all ingredients in the bowl of your food processor or blender. Mix until all the basil leaves are finely chopped. Serve pesto ladled over pasta, or as a dip for cheese and crackers. This recipe makes about two cups, and will last up to a week in your refrigerator -- if you don't eat it all before then!

Barley Mushroom Soup

Barley is one of the grains honored in harvest folklore throughout history. It's a filling sort of grain, and lends itself beautifully to a hearty soup, especially when you add wild mushrooms and other late summer goodies! You can either make this soup right before meal time, or get it started early in the day, and allow it to simmer for a few hours.
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 50 minutes

5 C. vegetable broth
1 C. barley, uncooked
1/2 lb. mushrooms (use morels or enoki for a woodsy flavor)
1/2 C. onion, diced
1/2 C. fresh carrots, chopped
1/2 C. celery, chopped
2 cloves fresh garlic, minced
Salt and pepper to taste


Bring the vegetable broth to a low rolling boil on the stove and then reduce heat. Add the mushrooms, onions, carrots and celery, and allow to simmer for ten minutes. Add the barley and garlic, cover and simmer for another hour.

Add salt and pepper, seasoning to taste.

Serve as a side dish at your Lammas celebration, accompanied by a nice soft chunk of buttered bread!

Colcannon - Irish Potatoes

Although Colcannon is traditionally eaten for St. Patrick's Day in March, the use of fresh potatoes and cabbage makes it a perfect harvest meal. You can eliminate the bacon for a vegetarian option. Serve up a pot of Colcannon for your Lughnasadh celebrations!
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes

3 lbs potatoes, washed and peeled
1 small head cabbage, washed and finely chopped
2 sticks butter (use the real thing, not margarine)
1 1/2 C. cream or milk
1/2 lb. bacon, cooked and diced
4 leeks, chopped
Salt and pepper


Steam the potatoes until they are soft, and then drain and rinse. Place them back in the pot and mash thoroughly, so you remove all the lumpy bits. Gradually add one stick butter, in small pieces, stirring into the potatoes so that it melts. Add the milk in and mix.

While you're working with the potatoes, boil the cabbage. Some people like to use the potato water, and that's fine. Once it's soft, about 8 minutes, drain and add into the potatoes. Add the second stick of butter -- again, put it in using small pieces so that it melts and coats all the cabbage.

Add bacon and leeks. Simmer for about half and hour, and then season with salt and pepper to taste. Serve with hearty bread.

Roasted Garlic Corn

Few crops embody the spirit of the harvest quite like corn. For centuries, the corn cob has been a staple part of every harvest season meal. However, instead of just plopping it in some boiling water and slapping a bit of butter on it, why not make your corn a bit more savory by roasting it over an open fire?
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Unhusked corn cobs
A pot of water
Minced garlic
Salt, pepper, and paprika


Soak the corn cobs in the pot of water -- leave the husk on -- and let them sit for an hour or two. This will make the corn cobs nice and moist.

Put the wet corn cobs, still in their husks, on a grill. If you're lucky enough to be using a campfire, drop them into the white coals on the edge of the fire ring. Turn the corn cobs once in a while, and let them cook for about half an hour. You'll know they're done when the husk is dry and slightly burnt.

Remove the corn cobs from the grill and let them sit for a few minutes to cool a little. Don't let them get cold. Peel the husk all the way back and use it for a handle. Brush the cob with butter, and sprinkle with garlic, salt, pepper and paprika.

By Patti Wiginton at About.com


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