Lughnasadh Recipes

• 1 cup sifted all-purpose flour                      
• 1/4 cup sugar
• 4 teaspoons baking powder                          
• 3/4 teaspoon salt
• 1 cup yellow corn meal                              
• 2 eggs
• 1 cup milk                                          
• 1/4 cup shortening

Sift flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Beat with rotary or electric beater till just smooth. (Do not overbeat.) Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 to 25 minutes.

Corn Sticks: Spoon batter into greased corn-stick pans, filling 2/3 full. Bake in hot oven (425) 12 to 15 minutes. Makes 18.

• 2 tablespoons butter, divided
• 1/4 teaspoon dried thyme
• 2 tablespoons diced green pepper
• Salt
• Pepper
• 1/4 cup chopped mushroom stems
• 2 tablespoons chopped onion
• 1/2 lb. large mushrooms, stems removed
• 3/4 cup bread crumbs
• 2 tablespoons cooked, crumbled bacon
• 12 small slices cheese (optional)

Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute' the mushroom stems, green pepper, and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot.

Yield: About 1 dozen.

• 4 hard-boiled egg yolks
• 2 tablespoons orange flower water (optional)
• 1/2 cup sugar
• 1/2 cup sweet butter, softened
• 1 lb. noodles (any kind), cooked
• 1 teaspoon dried thyme
• 1 teaspoon dried sweet basil
• 1 orange, sliced (garnish)

Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices.

Yield: 8 Servings

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