Mabon Recipes

Recipes for Lammas

July 18th, 2009

Enjoy these recipes of the Sabbat! If you have any you'd like to see posted here or simply share with others, please feel free to email us at webmaster@proudtobepagan.com with your submission. Be sure to include your name so proper credit can be given!

Honey Whole Wheat Bread

  • 9 cups whole-wheat flour
  • 4 teaspoons salt
  • 2 pkg. active dry yeast
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 6 tablespoons butter
  • 1/2 cup honey

    Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour.Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.

    Beef and Barley Vegetable Soup

  • 3 pounds Soup Meat
  • 2 Tablespoons Fat
  • 2 quarts Water
  • 1 1/2 Tablespoons Salt
  • 1/4 Tablespoon Pepper
  • 2 Tablespoons Minced Parsley
  • 1/2 cup Barley
  • 1 cup Carrots, cubed
  • 1/4 cup Onion, chopped
  • 1/2 cup Celery, chopped
  • 2 cups Canned Tomatoes, drained
  • 1 cup Peas

    Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.

    Cock-A-Leekie Soup

  • 3 1/2 pounds Frying Chicken, cut into 8 pieces
  • 1 pound Beef Shanks, cut into 1" pieces
  • 6 cups Chicken broth
  • 3 slices Thick cut Bacon
  • 1 Tablespoon Dried leaf Thyme
  • 1 Bay leaf
  • 3/4 cup Pearl Barley
  • 1 1/2 cups Chopped Leek, white only
  • Salt and Pepper to taste
  • 2 Tablespoons Chopped parsley

    Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.
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