Stuffed Eggs for Ostara

Stuffed Eggs

6 hard-boiled eggs, cooled and peeled
1-3 Tbsp mayonnaise or salad dressing
1 tsp Dijon mustard (my mom loves to use honey mustard instead)
2 tsp minced red onion
salt and white pepper
fresh chives or cilantro, chopped

Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with the mayonnaise, mustard, salt and pepper. Gently fold in the finely minced red onion. Mix until all is incorporated and you have a creamy texture.

Spoon the mixture into a piping bag or a small zippered sandwich bag. Snip off a small corner of the bag and pipe the mixture into the cooked egg whites. Garnish with freshly snipped chives and/or cilantro.

Baked Shrimp Dip

This recipe started out as an enchilada recipe, but I decided it would be better as a baked dip, served with corn tortilla chips. The corn is a representation of the Corn Mother (fertility), and the recipe also includes garlic, onions, and chiles, all spicy foods that increase passion. Perfect for Beltain!

1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar), plus 1/3 cup for the top
8 oz cream cheese, softened
1 1/2 cups sour cream
1 cup cooked, peeled and deveined shrimp, cut into small pieces
1 small can chopped green chiles
1/3 cup chopped green or red onion
2 cloves garlic, minced fine
salt and pepper to taste
1 tsp ground cumin
1 can green chile enchilada sauce (optional)
1/4 cup chopped fresh cilantro

corn tortilla chips (I like to use blue corn, but any kind will do)

In a medium bowl, gently combine all the ingredients except the enchilada sauce and extra cheese. Place dip in a small baking dish that has been sprayed with nonstick cooking spray. Spread the dip into the baking dish.

Bake dip at 350 F until it starts to bubble. Top with the enchilada sauce (if using), and the rest of the cheese. Bake until the cheese is golden and bubbly. Serve with tortilla chips. Serve with some sangria or a margarita or two as well!

Z's Family Cornbread

Z’s Family Cornbread

My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.

3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening

Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.

Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.