Triple Burger

Ingredients:

1 lb Ground venison
1 lb Ground chuck
Bacon, chopped
Onion, diced
Salt
Garlic
Italian spices
Blackberry Brandy
Worcestershire sauce
Egg, beat

1. Combine all the ingredients in a large bowl.
2. About a handful will make a patty.
3. Cook on medium heat until meat is golden brown.
4. Add, cheese, lettuce and your favorite condiments on a bun. Enjoy. 

Yelds approximately 4-6 burgers.

Chicken Burger

Ingredients:
1 lb ground chicken
Homemade BBQ Sauce
Garlic
Onion
Italian seasoning
Salt
Egg, scrambled

Homemade BBQ Sauce:
1/2 cup ketchup
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp white vinegar
1 tsp Garlic
1 tsp Onion
1 tsp Italian seasoning
4 tsp salt

Lavender Luna’s Chicken Stew

The first time I made this recipe outdoors was at Pagan Pride when we went camping for the event in September.

I blanched the potatoes, and the carrots then vacuum sealed them with raw onions in 2 quart size bags and freeze them for our upcoming camping trip. I'll be damned if I let my campmates starve and I got a chance to use my dutch oven over a campfire.


Ingredients:
Chicken, cubed
Potatoes, cubed
6 Carrots, cubed
Onion, cubed
Lavender
Rosemary
Chamomile
Garlic
Onion
Italian Seasoning
Salt
2 Chicken Bouillon Cubes
Olive Oil
1 Tbs. Corn Starch
Water

1. Cook chicken in olive oil until cooked through. While you wait grind Lavender, Rosemary, and Chamomile and any other dried spices into a powder.

2. Add potatoes, carrots, onion, spices, water and boil.

3. When potatoes are fork tender, mix ½ cup of water and cornstarch together.

4. Bring to a boil to desired thickness.

5. Enjoy!

Chicken 'N' Pasta Stir Fry

Ingredients:
2 Chicken breast,sliced
1 Carrot,sliced
1 Clove Garlic
1/2 Onion
1 Bag No Yoke Dumpling Pasta
1 Bag Frozen Brocolli
1 Bag Frozen Peas
2 Jars Alfredo Sauce

1. Add chicken, onion, carrot, garlic in skillet with olive oil on medium heat until chicken is fully cooked.
2. Add 1/2-1cup water, whole bag of pasta and cover.
3. When pasta turns white, add frozen peas,broccoli and cover.
4.Add Alfredo sauce when vegetables are fully cooked. Enjoy!

Venison Meatballs/Meat Loaf

Ingredients for Meatballs/Meat Loaf:
1 lb. Ground Venison
2 Tb. Ketchup
1 slice Bread
1 Egg
1/8 ts. Pepper
1 ts. Salt
1/4 cup onions, chopped
1/8 ts. Garlic

Ingredients for Sauce:
1 cup Ketchup
1-8 oz. Tomato sauce
4 Tb. Onions, chopped
4 Tb. Brown sugar
1/4 teaspoon Pepper
2 Tb. Vinegar
1 Tb. Worcestershire sauce
4 Tb. Water

1. Mix ingredients and fill a mini muffin pan or 13x9 pan.

2. Mix sauce ingredients and pour over meat loaf. Add sauce to crock pot for meatballs.

3. Brown at 400°F for 15 for meatballs. Bake 400°F at  for 45 mins to 1 hours for meat loaf.

Note: For a large group I make the meatballs the day before a event. 

Pumpkin Soup

Ingredients: 
1 can Libby's Pumpkin
Pureed cooked Squash
1 Onion, cubed
3 cups Chicken broth
Pumpkin spice

Garlic power
5 Potatoes, cubed
4 Tbs butter
1 cup Milk
Cayenne pepper

1. Boil potatoes, and onion until tender in 2 cups of water. Drain water and set aside.

2. Add Libby's Pumpkin, pureed squash, chicken broth, pumpkin spice, garlic power, butter, milk and a dash of  Cayenne pepper and bring to a boil for 30 mins.

3. Add potatoes and onions to the soup and let simmer for 5-10 mins. Enjoy.

Venison Pot Roast

Garlic is the key to rid of gamey taste. 

Ingredients:
Venison
Potatoes; peeled and cubed
Baby carrots
1 Onion; diced
1 Tbs Garlic powder
1 Tbs Meat tenderizer or Season all
1 Tbs Italian seasoning
Salt
Black pepper
4 cups Water
4 Beef Bouillon cubs

1. Combine all ingredients in a crock pot and set on high for 6-8 hours. (crock pots may very)
2. In 6 hours the vegetables will be tender.
3.If you like the meat falling apart cook up to 1-2 additional hours. Enjoy.

Tomato Sauce

Garden fresh tomato sauce.

Ingredients: 
10 Tomatoes; peeled and cubed
2 Bell peppers; minced
1 onion; minced
2 Tbs. butter
1 Tbs. olive oil
1 Tb Garlic minced/powder
1/4 oz. Fresh/dried Sage
1/4 ts. Italian seasoning
1/4 ts. Rosemary
1/4 cup Red cooking wine
1 bay leaf
2 Tbs tomato paste/Corn starch with cold water

1. Cut top off of tomatoes with a knife then peel. I find it easier if the tomatoes are really ripe.
2. Remove seeds and cube.
3. Mince bell peppers and onion.
4.Combine tomatoes, bell peppers, onion, olive oil, garlic, Italian seasoning, bay leaf, rosemary, and red cooking wine in a large sauce pan on medium-low heat for 1 hour
5. Add butter and tomato paste to thicken. Enjoy.

Tomato Basil Mac n' Cheese

Ingredients:
3-4 Tomatoes; peeled and cubed
1 Green pepper; diced
1 Onion; diced
1 cup Water
Basil
1 Bay leaf
Salt
Italian seasoning
Garlic
1 Tbs Red cooking wine
1 box Mac n' cheese
4 Tbs Butter
1/4 cup milk


1. In a Medium pot combine tomatoes, peppers, onions, basil, salt, Italian seasoning, bay leaf,red cooking wine and water on medium heat and cover.
2. When tomatoes are tender remove from pot into a bowl and set aside.
3. Prepare Mac and cheese by the box directions.
4. Add the tomato mix to mac and cheese and mix well. Enjoy.

Potato Soup

Scott Cunningham's Encyclopedia of Wicca in the Kitchen-Potato Soup
Ingredients:
5 medium-sized potatoes; peeled and cubed
2 medium onions; finely chopped
2 ts. salt
2 cups water
1 Tbs. butter
1/2 cup flour
6 cups milk
5 slices bacon; chopped
Black pepper
1 Tbs. dried parsley

1. In a large sauce pan add potatoes, onions, salt, and water.
2. Cover and heat on medium, boil until potatoes are tender.
3. Drain off water and place potatoes and onions aside in a large bowl.
4. Melt butter in the same pot and stir in flour and milk on medium to high heat until the sauce starts to thicken.
5. Reduce heat to low, stir in potatoes and onions.
6. Fry chopped bacon slices in a skillet until crisp.
7. Drain on paper towel and stir into the soup, adding salt and pepper to taste.
8. Serve in individual bowls and sprinkle parsley flakes. Enjoy.

 Magickal uses: Protection and healing.

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.

Lima Bean Soup

Ingredients:
4 cups dry Lima Beans
4 cups water
4 Tbs. butter
2 Chicken Bouillon cubes
Salt
Onion
Italian Seasoning
Sage
Garlic
Black pepper
Cubed ham(Optional)

1.Combine Lima beans, water, salt, onion in a large pot with lid on medium heat; boil for 2-4 hours.
2.After 1 hour add butter, chicken bouillon cubes, Italian Seasoning, garlic and back pepper.
3.Add 1-2 cups of water after every hour.
4.Add Cubed ham on the last hour.

Beef Stroganoff Dinner

Ground beef, egg noodles and beef gravy with sauted onions and broccoli on the side.  

Ingredients:
2 lb.s Ground beef
1/2 lb. Extra wide egg noodles
1 Tbs. olive oil
1 big onion, cubed
2 small onions, sliced
8 Tbs. butter
6 Beef bouillon cubes
6 cups cold water
6 Tbs. cornstarch
Salt
Pepper
1 tsp. Roasted garlic & bell pepper
Broccoli

1. Brown the ground beef and large onion and drain the fat.
2. Boil egg noodles in water and 1 Tbs. olive oil; drain water and return to pan
3. Add ground beef to noodles.
4. In large sauce pan add beef bouillon cubes, water and cornstarch; boil on medium heat until the mixture thickens.
5. Add gray to noodles and beef.
6. Steam broccoli; remove from steamer and add 4 Tbs. butter and salt.
7. Saute 2 small onions in 4 Tbs. butter and salt.

Pasta Amatriciana

This recipe is on the back of Holland House Red Cooking Wine. I changed it little so this is my version.