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Ghost Study's Favourite Receipes


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#21 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

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Posted 14 July 2019 - 05:39 PM

:good:

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#22 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

    The Official GhostStudy Easter Bunny

  • GS Member
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  • Interests:Meat Loaf(Actor/Singer not the food), Paranormal, Reading, Beading, Baking, Barbecuing, Cooking, Container Gardening and Music.

Posted 19 July 2019 - 06:30 PM

Sunflower Seed Cakes/Sunflower Bannock (Algonquin speaking tribes)
3 cups Sunflower seeds, shelled (fresh or dried)
3 cups of water
6 tbsp fine Cornmeal
2 tsp maple syrup or honey
1/2 cup Sunflower oil

Bring water to a boil in a heavy saucepan; reduce heat. Add the seeds and simmer, covered, for 1 hour. Strain the seeds and grind.
Make a stiff dough by mixing in the cornmeal and syrup, alternating, one tablespoon at a time. Shape into a firm, flat cakes 3-inches in diameter.
Heat the oil in a heavy skillet; brown cakes in the oil on both sides. Drain on brown paper and serve hot. This recipe makes 15 cakes.

Sunflower Coffee (Many Eastern Tribes)
Roast the hulls and seeds; grind. Measure and brew as you would regular coffee.

Sunflower Tobacco (Many Eastern Woodland Tribes)
Dry leaves and use in place of tobacco.

Hickory Nut-Corn Pudding (Eastern Algonquin speaking tribes, Cherokee and Creek)
3/4 cup Hickory nuts, roasted, shelled and chopped
1½ cups Corn, cooked
2 tbsp nut butter
1 cup boiling water
2 eggs, beaten
2 tbsp honey
2 tbsp fine Cornmeal
1/4 cup Sweet Goldenrod blossoms

Preheat the oven to 350° F, combine 1/2 a cup Hickory nut meats, corn, nut butter, water, eggs, honey, cornmeal, and Sweet Goldenrod blossoms thoroughly and pour into a well-greased casserole. Sprinkle the top with 1/4 cup Hickory nut-meats and bake for 1 hour. Serve hot. This recipe makes six servings.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

The Official GhostStudy Easter Bunny


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#23 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

    The Official GhostStudy Easter Bunny

  • GS Member
  • PipPipPipPipPipPip
  • 4,970 posts
  • Gender:Not Telling
  • Location:Underworld
  • Interests:Meat Loaf(Actor/Singer not the food), Paranormal, Reading, Beading, Baking, Barbecuing, Cooking, Container Gardening and Music.

Posted 31 July 2019 - 04:47 PM

French Lentil Soup

1 cup bacon diced
2 cups onion diced
1 cup carrot diced
1/2 cup celery diced
2 Tbsp garlic minced
2 cups green lentils sorted and rinsed
1-1/2 tsp dried thyme
1 tsp Salt
1 Bay Leaf
6 cups chicken broth

1. Heat a stockpot over medium heat. Add bacon and sauté about 5 minutes. Add onion, carrot, celery, and garlic; cook until soft, another 5 minutes.
2. Add lentils, spices, salt, and chicken broth. Bring to a simmer and cook until the lentils are soft, about 25 – 35 minutes. Remove bay leaf before serving.

Edited by MacCionoadha BeanSidhe, 31 July 2019 - 04:47 PM.

Aquène kah nahonnushagk(Peace and farewell),
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#24 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

    The Official GhostStudy Easter Bunny

  • GS Member
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  • Interests:Meat Loaf(Actor/Singer not the food), Paranormal, Reading, Beading, Baking, Barbecuing, Cooking, Container Gardening and Music.

Posted 13 August 2019 - 11:38 AM

Green Bean and Chicken Casserole

1 can (10 3/4 oz) condensed cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing crumbs
1/4 cup butter or margarine, melted
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips
2 cups frozen cut green beans, thawed

    1. Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
    2. In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
    3.   Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

The Official GhostStudy Easter Bunny


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#25 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

    The Official GhostStudy Easter Bunny

  • GS Member
  • PipPipPipPipPipPip
  • 4,970 posts
  • Gender:Not Telling
  • Location:Underworld
  • Interests:Meat Loaf(Actor/Singer not the food), Paranormal, Reading, Beading, Baking, Barbecuing, Cooking, Container Gardening and Music.

Posted 13 August 2019 - 11:49 AM

Cranberry-Walnut Cakes*

1 cup cranberries, chopped
3/4 cup Black Walnuts, shelled, roasted and chopped
1 egg, beaten with 1 teaspoon water
1/2 cup honey
2 cups fine cornmeal
1 cup cattail flour
  • Start by preheating the oven to 350° F
  • Blend cornmeal and cattail flour; gradually add each ingredient, blending thoroughly into a smooth batter. Lighten with warm water if the mixture seems too thick.
  • Pour into greased 9x5-inch loaf pan and bake for 1 hour. Or spoon into 12 greased muffin cups and bake 25 minutes or until tops are golden brown.

* Pecans can be substituted for Black Walnuts.



Beechnut Currant Cakes*

1 tbsp wood ashes
2 cups boiling water
1 cup dried currants
1 cup beechnut meats, roasted and chopped
3 cups fine cornmeal
1 cup beechnut flour
1 cup maple sugar
2 eggs, beaten
3 tbsp nut butter
  • Start by preheating the oven to 350° F.  Stir wood ashes into boiling water and pour over currants. Let stand for 15 minutes to cool.
  • Mix remaining ingredients, blend in currants and water. Spread into a greased 9x9x5-inch pan and bake for 45 minutes. Cool slightly and cut into 12 squares.

* Pecans can be substituted for Beechnuts.



Lakota Plum Cakes

1 cup dark raisins
1 cup boiling water
16 oz beach plums, pitted or 16-oz can purple plums, drained and pitted
1 cup toasted hazelnuts, chopped fine
1/2 cup melted butter
4 cups sifted all-purpose flour
3 teaspoons baking soda
1 1/2 tsp coltsfoot ashes (or salt)
1 1/2 tsp allspice
1 tsp. ground cloves
1 cup honey
1/2 cup maple syrup
  • Start by preheating the oven to 350° F and lightly oil twenty-four or more muffin cups.
  • Place raisins in a small glass bowl, cover with 1 cup boiling water; soak 30 minutes till plump.
  • Mash plums in a large mixing bowl, add remaining ingredients to plums and mix well. Add soaked raisins and their liquid; blend well. Fill each muffin cup 1/2 way full. Bake 30 minutes, or until a toothpick inserted in center comes out clean.
  • Cool 10 minutes on a wire rack, loosen sides and turn out of muffin pan. Serve warm with honey or raspberry-plum butter.

Edited by MacCionoadha BeanSidhe, 13 August 2019 - 11:57 AM.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

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