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Got any yummy recipes you'd like to share with us for Lammas/Imbolc? Post them here! biggrin

Lammas Recipe

Corn Fritters

1 C. sifted all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 C. milk
1 teaspoon vegetable oil
2 cups cooked corn
Vegetable oil in heavy saucepan or deep-fryer

1. Heat 3-4 inches of oil to 375.
2. Mix remaining ingredients except for corn with rotary beater or mixer until smooth.
3. Stir in corn.
4. Drop by rounded spoonfuls into hot oil.
5. Brown until light golden brown (do not overcook or allow the oil to become too hot.)
6. Drain on paper towels.

Taken from: http://www.fortunecity.com/millenium/sherwood/504/lughrec2.html

Imbolc Recipe

Mulligatawny Soup

3 Tablespoons Butter
1 Tablespoon Vegetable Oil
1 large Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 Tablespoons Curry powder
2 Tablespoons All-purpose flour
5 cups Chicken stock
2 Tablespoons Long grain white rice
2 Tomatoes; peeled & chopped
8 ounces Chicken; cooked & diced
1 small Apple; cooked, peeled, cored & diced
Salt to taste
Fresh celery leaves

Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.

Taken from: http://www.unc.edu/~reddeer/recipe/rec_imbolc.html#mulligatawny

Ok I was going to share a cobler resapy with you guys but it looks like I can't do that at the moment so instead pleas enjoy this light dinner resapy.
Spinach raviolies:
* You will need: boilind water lightly salted, pasta dough (eather fresh made or premade is fine, as long as they are cooled, spinach, and eather sauce (garlic alfrado sauce is best) or feta cheese and fresh veggies. Optional: cheese or chicken to go with the spinach.
-First steam the spinach so that it apears some what wilted this should only take a few minutes.( you want to do this so that you don't end up with to much licquid inside the ravioli and your filling ending up to be a lot smaller than before you cooked them.) After steaming, strain them and set them out so they can cool enoph for you to be able to handle them.
-Take whole wheat pasta dough cut it into at least 3 inch squares. If you'd perfer to use premade ravioli squares then your already a step ahead.
-Then brush a light layer of melted butter or olive oil on one side of the square.
-Next you can eather: chop up some spinach and put about a table spoon of it in the center, or you can trim the spinach leaves and just layer them ontop of the dough; just make shure you leave enoph room along the edges to beable to close them.
-Optional: you can also add eather cheese or a small amout of chicken to the spinach, but onece agen make shure your going to beable to close them.
-Once you've added your filling, just folled your squres shut. The best way to do this is to simply to folled them into rectangles, and crimp the edges like you would the edges of a pie crust.
-Then put them in the boiling water, when they all rise to the top the are done and ready to be strained.
Toping:
You can eather add sauce in top, the best sause for this dish is garlic alfrado sauce, you'll want to heat it in a small pot/cettle before adding it to your ravoilies.
Another option is to sprinkle feta cheese over the top it with fresh veggies, such as tomatos.
Hope you enjoy this resapy as much as I do. Blessed Be!