<\/strong><\/p>\n Foods<\/strong>: Beef, Pork, Poultry, Colcannon, Bonfire Toffee,\u00a0 anything with Apples, Doughnuts, Roasted Ear Corn, Popcorn, Caramel Corn, Pumpkin Pie, Pumpkin Bread, Roasted Pumpkin Seeds, King Cake, Pomegranates, Sweet Potatoes, Squash, Beets, Turnips, Nuts, Gingerbread, Cider, Mulled Wines, Mead, Late Autumn Fruits.<\/strong><\/p>\n <\/strong><\/p>\n Plants & herbs<\/strong>: Angelica, Burdock, Catnip, Pennyroyal, Rosemary, Rue, Sunflower, Sage, Thyme, Wild Ginseng, Tarragon, Mugwort, Calendula, Chrysanthemum, Cosmos and Marigold.<\/strong><\/p>\n HOT SPICED PUNCH<\/strong><\/p>\n 1 large can of unsweetened pineapple juice<\/p>\n 1 quart of cranberry juice cocktail<\/p>\n 1 cup brown sugar<\/p>\n 3 – 2″ sticks of cinnamon<\/p>\n 1 Tablespoon of whole cloves Pumpkin Soup<\/strong><\/p>\n Ingredients: In a heavy soup pot, heat the olive oil over medium heat and saut\u00e9 the Add in the pumpkin, potato, and vegetable broth and stir. Add in the dry Carefully ladle the soup into a blender. Cover and puree the soup until Serves 4-6<\/p>\n Wild Thyme Pasta Salad<\/strong> Lightly saut\u00e9ed (or steamed) mushrooms, onion, broccoli, zucchini, carrots and<\/p>\n peppers(I use frozen broccoli stir fry veggies) cooled Wild Thyme Dressing<\/p>\n 1\/2 c olive oil<\/p>\n 1\/8 c vinegar<\/p>\n \u00bd tsp wild thyme<\/p>\n \u00bc tsp rosemary<\/p>\n \u00bc minced garlic<\/p>\n 1\/8 c roasted red pepper<\/p>\n Salt\/ pepper to taste<\/p>\n Place in blender and blend until smooth. Place in jar and refrigerate until needed.<\/p>\n Quick and Simple fruit compote<\/strong><\/p>\n DIRECTIONS: Yield: 2 cups of Apple Sauce<\/p>\n Remembrance roast<\/strong><\/p>\n 1 chicken or pork loin roast<\/p>\n 1 small Onion, chopped<\/p>\n 1 cloves Garlic, minced<\/p>\n 1 Tablespoon Fresh parsley, chopped<\/p>\n 1\/2 Bay leaf, crushed<\/p>\n 1\/2 teaspoon Celery seeds<\/p>\n 1\/2 teaspoon Dry thyme<\/p>\n 1 teaspoon chicken bouillon<\/p>\n Garlic powder<\/p>\n salt & pepper to taste<\/p>\n Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 20 minutes PER pound. Until roast reaches 160 degrees.<\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n Cheesy Rosemary Biscuits<\/strong><\/p>\n <\/p>\n <\/strong><\/p>\n Old fashioned biscuits are a treat at any season.<\/p>\n 2 cups unbleached, all purpose flour In a large bowl combine the flour, cheese, baking powder, Cut out rounds with a cookie cutter or jelly glass Makes about 15 to 18 biscuits.<\/p>\n Garlic String beans<\/strong><\/p>\n 1-2 pounds fresh string beans<\/p>\n 2 cloves garlic<\/p>\n Butter or olive oil<\/p>\n Salt and pepper to taste<\/p>\n Sautee green beans with garlic in the butter\/oil until cooked crisp tender<\/p>\n Pumpkin Bread<\/strong><\/p>\n 2\/3 cup Shortening<\/p>\n 1 teaspoon Nutmeg<\/p>\n 2 2\/3 cups Sugar<\/p>\n 1 teaspoon Cinnamon<\/p>\n 4 large Eggs<\/p>\n 2 teaspoons Baking soda<\/p>\n 1 teaspoon Vanilla<\/p>\n 1\/2 teaspoon Baking powder<\/p>\n 3 1\/3 cups Flour<\/p>\n 2\/3 cup Water<\/p>\n 1 can Pumpkin<\/p>\n 1 1\/2 teaspoons Salt<\/p>\n Mix all the above ingredients together, pour into 2 loaf pans. Bake at 350~F for 50 – 60 minutes. You can add dates and nuts if you like.<\/p>\n Quick Apple Spice Cake<\/strong><\/p>\n![\"exps16899_C10216C51D\"](\"https:\/\/paganpages.org\/emagazine\/wp-content\/uploads\/2010\/09\/exps16899_C10216C51D.jpg\")
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\nPut the cloves in a cloth bag. Boil in 2 cups of water. Let cool. Pour clove water and juices into large container. Mix well. Pour into large kettle and bring to a boil. Serve hot in cups or mugs.<\/p>\n<\/a><\/p>\n
\n2 tablespoons extra-virgin olive oil
\n1 medium onion, diced
\n4 carrots, peeled and chopped
\n2 celery stalks, chopped
\n1\/4 teaspoon ground ginger
\n1\/8 teaspoon allspice
\n1\/2 teaspoon curry powder
\nSea salt
\npepper, freshly ground
\n1 can (1 pound) pumpkin, or 2 cups fresh, peeled, and cubed
\n2 Yukon Gold (or yellow) potato, peeled and cubed
\n5 cups Chicken broth( or vegetable)
\n2-3 tablespoons dry sherry
\n1\/2 cup half-and-half or soy cream (optional)<\/p>\n
\nOnion for about 5 minutes, until softened. Add in the chopped carrots
\nand celery and stir in the spices. Lower the heat and gently cook for
\nAbout 10 minutes, being careful not to overbrown the onions.<\/p>\n
\nSherry, stir, and bring to a slow simmer, cooking the soup for about
\n25-35 minutes, until the vegetables are tender. Remove from heat.<\/p>\n
\nIt is smooth and creamy. Return the puree to the soup pot and adjust the
\nSeasoning to your taste. Stir in the half-and-half, if desired, and
\nBlend until smooth. Serve at once in a festive bowls with a basket of
\nWarm bread\u00a0 or croutons.<\/p>\n
\nIngredients:
\n1 package spiral pasta
\n1 jar artichoke hearts<\/p>\n
\nSliced tomatoes
\nWild Thyme dressing( see below) you can use robusto Italian dressing in a pinch
\nBoil pasta. Let cool then add sliced tomatoes, mushrooms & artichoke hearts.
\nMix well & add the seasoning. Let sit in the refrigerator for a few hours, Serve chilled.<\/p>\n<\/a>
\nINGREDIENTS:
\n4 apples, peeled, cored, chopped into chunks
\n1\/2 cup pineapple with juice
\n1\/4 tsp. Cinnamon
\n1 tbs. Brown sugar<\/p>\n
\nPlace the apples in a food processor or blender and process
\nFor 1 minute. If you don’t have either of these appliances,
\nThen just chop the apples by hand, very small. Place the
\nApples, pineapple and juice, brown sugar, and cinnamon in a
\nSaucepan and stir to combine the ingredients. Cook on medium
\nLow for 20-30 minutes, stirring occasionally. Remove from the
\nHeat and let the sauce cool for 15 minutes. Store the sauce
\nIn a jar in the refrigerator.<\/p>\n<\/a><\/strong><\/p>\n
\n<\/strong><\/p>\n<\/a><\/strong><\/p>\n
\n1 cup grated Parmesan cheese or cheddar
\n2 1\/2tsp. baking powder
\n1\/4 tsp. sea salt
\n1 tsp. fresh rosemary, minced
\n1 stick unsalted butter or margarine, chilled
\n1\/2 cup milk (or more if needed)
\n2-3 Tbs. dry sherry
\nPreheat oven to 425 degrees.<\/p>\n
\nsalt, rosemary .
\nCut the chilled butter into pieces and mix into the
\nflour mixture, crumbling the dough.
\nAdd the milk and sherry and quickly ,mix the dough
\njust until the ingredients are moistened. Lightly
\nknead the dough inside the bowl a few times to
\nform a ball, and place on a floured surface. Roll out the dough with
\na floured rolling pin ), to\u00a0 about 1\/2 inch thick.<\/p>\n
\nand place them on a baking sheet. Bake them for 10
\nto 12 minutes, until they are golden brown.<\/p>\n