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- From: brenda@bigwpi.WPI.EDU (brenda)
- Newsgroups: alt.pagan
- Subject: Imbolg food
- Message-ID: <1k3mejINN29e@bigboote.WPI.EDU>
- Date: 26 Jan 93 15:47:31 GMT
- Organization: Worcester Polytechnic Institute
- Lines: 46
- NNTP-Posting-Host: bigwpi.wpi.edu
-
-
- I have Witches All, and the recipies for Imbolg therein... i could not
- mail to the person who asked for them, so i will post it..
-
- They suggest Viking smorrebrod, or open-faced sandwiches...
- on buttered rounds of rye, pumpernickel, or white bread place:
- Crisp bacon, tomato slice, ripe Camermbert cheese slice
- Liver paste, an anchovy fillet, chopped onion
- Shredded raw carrot, hard-cooked egg slice, chopped chive
- Crabmeat, mayonnaise, fresh dill sprigs
- Roast beef slice, tomato slice, raw onion rings
- Sardines, prepared mustard, green olive slices
- Chopped herring, sour cream, marinated beet slice
- Smoked herring, watercress, finely chopped onion
- Blue cheese, cucumber slice, chopped parsley
- Cream cheese, tongue, sliced pickle
-
- Glogg - Swedish hot wine punch - use spoons
-
- 1 quart dry red wine
- 1 quart port wine
- 1 cup seedless raisins
- 2 tablespoons grated orange peel
- 3 cardamon seeds, crushed
- 9 whole cloves
- 1 stick cinnamon
- 1.5 cups aquavit
- 1 cup sugar
- 1 cup blanched almonds
-
- in a 6-quart enameled pot, mix together the wines, raisins orange peel,
- cardamom seeds, cloves and cinnamon. cover and let stand for thirteen hours.
- Just before serving, add the aquavit and sugar, stir and bring to a full boil over a high flame.
- Remove from heat and add almonds...
-
- :)
-
- blessings
- brenda
-
-
- --
- brenda@wpi.wpi.edu "One of the witnesses MUST not be telling us
- box 1256, wpi everything..."
- worcester, ma ~an astonished Paul Drake, to Perry Mason
- ****************************************************************************
-