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Wednesday, March 11, 2009

Ostara Recipes - Making Dinner

Wednesday, March 11, 2009
A tradition in my house is to cook a rabbit for this Sabbat. My kids started off looking at me funny but they enjoy the flavor. Another traditional dish is anything that involves eggs. From egg salad to quiche anything with egg would be appropriate. Here are a few of my favorite recipes, I hope that you enjoy.


Spinach Quiche

Ingredients
  • Unbaked pie crust (9-inch)
  • 2 eggs
  • 1 cup plain yogurt
  • 10 oz frozen, chopped spinach
  • 1 tbs flour
  • 1/4 tsp pepper
  • 4 oz sliced fresh mushrooms4 oz Cheddar cheese, grated
  • 1/4 cup green onions, chopped
Preparations
  1. Preheat your oven to 425F. 
  2. Prick the pie shell in a few places with a fork, and bake for 5 minutes.  
  3. Thaw out the spinach in the microwave, then blot with paper towel to dry it off. 
  4. In a mixing bowl, beat together the yogurt, eggs, flour and pepper until blended through. 
  5. Mix in the spinach. 
  6. Layer the bottom of the crust with mushrooms, cheese and onions. 
  7. Pour the egg mixture over top. 
  8. Bake for 15 minutes, then lower the temperatures to 350F. 
  9. Bake quiche for an additional 30 minutes. 
Rabbit Pot Pie

Ingredients
  • 1 cup potato, diced
  • 1 cup chopped onion
  • 1 cup celery, diced
  • 1 cup chopped carrot
  • 1/3 cup melted margarine
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half - you can substitute 1 cup less 2 tablespoons milk plus 1 1/2 tablespoons melted butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chopped cooked rabbit
  • 2 pie crusts (either store bought or your own recipe)
Preparations
  1. Preheat oven to 400°F.
  2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
  3. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
  4. Combine broth and half and half
  5. Gradually stir into vegetable mixture
  6. Cook over medium heat stirring constantly until thickened and bubbly
  7. Stir in salt and pepper; add chicken and stir well
  8. Pour into shallow 2 quart casserole dish and top with pie shells
  9. Cut slits to allow steam to escape.
  10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.


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