Cold Cut Chicken Sandwich

1/2 cup Chicken broth
1 Chicken breast
1 Collard green leaf
Honey Dijon Mustard
Swiss Cheese
2 slices White bread
1 sliced Green pepper


1. Boil whole chicken breast in chicken broth ahead of time and let cool.
2. Cut breast length ways once.
3. Spread Honey Dijon mustard on both slices of bread.
4. Add sliced chicken, cheese, Honey Dijon mustard, Collard green leaf, green pepper and top slice of bread. Enjoy.  

Dry Sage for Smudge sticks

Need:

Sage

Scissors

Dehydrator 

Twine

Food saver Vacuum sealer

Food saver bags

1. Collect herbs early morning. They have the most oils compared to herbs collected in mid-day heat.

2. Cut the top mature leaves with scissors at the stem of the leaves.

3. Rinse leave in cold water.

4. Pat leaves dry with paper towels.

5. Lay leaves on dehydrator tray and set at 90°F to 100°F for 1 hour.

6. Bundle 10 leaves or more together with twine starting at the stems and wrap the leaves leaving a 1 inch gap . Once you get to the end wrap back up to the stems in a criss-cross to tie the twine.

7. Hang your sage smudge sticks in a well ventilated room for several days.

8.Your sage smudge sticks are now ready to burn for smudging for protection and clearing away negativity.

9. Store the sage smudge sticks in a food saver bag, vacuum and seal all the air out.

10. Label the bag 'Sage Smudge sticks' and the date.

Sage Tea

Sage tea helps the digestive system.

Note: Do not ingest sage if you are pregnant, nursing or have seizures. Do not exceed 3 cups a day.

Ingredients with Magickal use:
5-10 Sage leaves-Longevity, health
2 liters water

1. Collect Sage leaves early morning. They have the most oils compared to herbs collected in mid-day heat.

2. Cut the top mature leaves with scissors at the stem of the leaves.

3. Rinse leaves in cold water.

4. Pat leaves dry with paper towels.

5. Boil water and remove from heat.

6. Add Sage leaves and let seep for 10 mins.

7. Add sugar or honey. Enjoy.

Whole Wheat Dropped Biscuits

Ingredients:
1/3 cup All purpose flour
2 cups Whole Wheat flour
2 tsp Wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp yeast
1 cup warm water
1/2 cup sugar
1 tsp salt
Olive oil

1. In a small bowl combine warm water and yeast and set aside for 10 mins.
2. Pre-heat oven to 350°F.
3. In a medium bowl or mixer bowl combine whole wheat flour, all purpose flour, wheat germ,   baking soda, baking powder, and sugar.
4.Add yeast and water to dry ingredients and mix well.
5. Add enough olive oil to coat mixture.

6. Grease pan with olive oil.

7. Bake for 20 mins. Enjoy.

Spicy Tomato Turtle Soup

Ingredients:
Snapping turtle meat
Garlic
Cayenne pepper
Salt
Black pepper
Worcestershire sauce

4 Tbs. Butter

1 15oz. can tomato sauce

1 Bay leaf

1 onion, minced
4 tbs Corn starch

Parsley

4 Chicken Bouillon cubes

Basil
8 cups water

1. Boil meat in 4 cups of water and garlic for 1 hour.
2. Add , basil, bouillon cubes, parsley, onion, bay leaf, salt, cayenne pepper, black pepper, butter, Worcestershire sauce and simmer for 30 mins.
3. Add tomato sauce and corn starch mixed with 4 cups of cold water.
4. Simmer til soup thickens. Enjoy.

Fried Snapping Turtle

Ingredients:
Snapping turtle meat
Whole Wheat flour
2 Eggs
Salt
Progresso Panko Italian Style Bread crumbs
Gia Russa Italian Seasoned bread crumbs
Olive Oil

1. Flour meat in whole wheat flour.
2. Cover floured meat in egg.
3. Mix bread crumbs together and salt.
4. Fry meat in olive oil to a golden brown. Enjoy.