Samhain

As you mix, stir, kneed, chop, etc. remember the dead with happiness. Think about all of
the wonderful things you did together and all the great things they accomplished. Think
of all the things you've done over the past year that you wish you could have shared with
them. Talk to them and tell them about it.

Also, think about the things you are planning to do for the coming year and all the
blessings you wish upon your friends and loved ones. Work the blessings and intentions
into the food.
Samhain Sweet Potatoes in Pumpkin Shell

2 quart sized pumpkin

1/3 cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
1/3 cup melted butter
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional)

Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top
of the pumpkin open and scoop out the seeds and fibre. Fill the hollowed pumpkin with
the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top of the
potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top.
Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the lid and place the
mini marshmallows on top (if used). Bake until the marshmallows are melted and turning
golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell.

Yams and Apples

6 to 8 yams
5 to 6 pippen or golden delicious apples
1/2 cup sugar
1 cup water
1/4 cup butter
1 1/2 tablespoon cornstarch
salt to taste

Boil yams until barely tender (whole or cut width wise, in big pieces). Peel. Cool. Slice
and alternate yams and peeled apple rings in margarined casserole dish. Boil together: all
other ingredients, until it begins to thicken. Pour over yams and apples and bake covered
at 350 for 1 hr.
Baked Sweet Potatoes

4 medium sized yams

2 tablespoon of unsalted butter
2-3 large vidalia sweet Onions
6 tablespoon of light brown sugar
1 teaspoon of ground cinnamon
2 tablespoon of maple syrup
fresh ground pepper

Cook yams in oven for about 1 hour at 400 degrees. Make sure they are soft to the touch
when done. In a saute pan (non-stick), combine the margarine and onions (slice, then
chopped). Let onions soften. Add the brown sugar, maple syrup, and cinnamon into the
saute pan. Let it carmelize the onions.
When potatoes are done, peel off the skins (make sure you get them all) and put into a
large serving bowl. Mush them up a little, add a little bit of your favorite margarine. Then
take the onion mixture, drain, and pour them on top of the potatoes. Sprinkle with a little
more brown sugar and fresh ground pepper to taste.

Serves: 4

Pecan Pie in Pumpkin Shells

8 small (8 ounce) pumpkins

4 large eggs
1 1/3 cup pecan halves
½ Cup sugar
¼ Cup butter
1 Tbsp dark rum or vanilla extract
1 cup maple syrup

Preheat oven to 350 degrees. Remove the top of each pumpkin around the stem and clean
out the guts. Place pumpkins and their caps in a large baking pan. One cup of pecans
among pumpkin shells. In a quart sauce pan, melt butter. Remove from heat and add
syrup, stir till blended. Stir in eggs, sugar and rum. Divide 2/3 of the mixture among
pumpkins and pour over the pecans inside. Arrange remaining pecans on top and pour
remaining mixture on top of that. Make sure all pecans are coated with the maple
mixture. Bake pumpkins for 45 minutes or until filling is set. Serve warm (not hot) or at
room temperature.
Pan De Muerto

1 tsp. anise seeds

3 tbsp. water
1 package dry yeast
1/2 cup warm milk
3 1/2 cups sifted, all-purpose flour
1 tsp. salt
1 cup melted butter
6 eggs lightly beaten
1 tbsp. orange flavor water
grated rind of 1 orange
1 egg, beaten
coarse or red sugar (for topping)

The night before, place anise seeds in 3 tbsp. water in pan. Bring to a boil, turn off heat,
and let stand overnight. On the following day, strain out seeds and discard.
Sprinkle yeast over warm milk to soften. Add anise water to the yeast. Add enough flour
to make a light dough. Knead and shape into a ball. Let stand in a warm place until
doubled in bulk (about 1 hour). Sift together the remaining flour with salt and sugar. Beat
in melted (and cooled) butter, eggs, orange flower water, and grated rind. Knead lightly
floured board until smooth. Add the dough ball. Knead together until smooth and elastic.
Cover the cloth and let the dough rest for 1-1/2 hours, or until doubled in bulk.
Pinch off two walnut-sized chunks of dough (for decoration). Divide remaining dough
and shape into round loaves. Place on greases baking sheets. Roll out some of the
reserved dough with rolling pin into 4 thin ropes about 5 inches long. Stretch out ropes,
flattening ends until they resemble bones. Allow to rise. Cross 2 bones on each loaf,
attaching with beaten egg )to resemble cross bones). Roll remaining dough into another
thin rope. Cut off small pieces, shape into teardrops, and attach to loaf with beaten egg
between bones.
Cover lightly with cloth and let stand until just doubled in bulk. Lightly brush loaves with
beaten egg. Sprinkle with coarse sugar (or red-dyed sugar). Or, leave plain. Bake in
preheated 375 F oven for about 30 minutes. Yield: two loaves.
All souls Bread

2 Tbsp. Yeast (Instant)

1c. liquid (can be water, soy milk, juice-orange is nice)
5c. flour
1c. sweetener
1 tsp. grated orange peel
1 tsp. grated lemon peel
1/2 c. butter
1/4 c. poppy seeds

Mix wet & dry ingredients separately, add the wet to the dry and knead. Let rise 45
minutes, until doubled, then bake for 1 hour at 350.

Pumpkin-Cider Bread

2 cups pureed pumpkin

1 tbsp cinnamon
2 tbsp sugar
1 tbsp nutmeg
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast dissolved in 1/2 cup warm water
1 tblspn salt
2 tblspns vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider

Combine cinnamon, sugar and nutmeg with the pureed pumpkin.

Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add
more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or
plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place.
Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long
strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and
let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and
done, when a fork comes out clean.

Mulled Cider

½ gallon apple cider

2 cinnamon sticks
5 whole cloves
1 orange, sliced

Put it all in a saucepan. Simmer for 20-30 minutes. Strain and serve hot.
Pumpkin Marble Cheesecake

Servings: 10

1 1/2 c Gingersnap Crumbs

1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of
9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c
sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add
remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with knife several
times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Chill.

Caramels

4 cups granulated sugar

2 cups light corn syrup
6 cups light cream
1/8 teaspoon salt

Mix corn syrup and sugar with 2 cups of cream. Heat to soft ball stage. Add 2 cups of
cream slowly and continue to cook to soft ball stage. Add last 2 cups of cream and cook
to hard ball stage. Pour immediately onto a greased cookie pan. One end of the pan can
be covered with walnuts, which will help loosen caramels from the pan. When cool, cut
into squares.
Remembrance Cookies

These cookies can be made on Hallow's Eve. They can be shaped like people and the
herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies
are eaten while telling stories or attributes of special ancestors, reminding us that we still
have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of
the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it
need not be.

Ingredients for the cookies:

1 1/2 c. powdered sugar

1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract,
and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar.
Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three
hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured
surface. Cut out with gingerbread women or men cutters and place on an ungreased
cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

Curried Pumpkin Stew

Contributed by White WinterWolf

You will need the following ingredients ;

1 quart (liter) chicken stock

2 cans pumpkin
1 pint (1/2 liter) whipping cream
1 cup sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg

Bring chicken stock to a boil, reduce to a simmer. Add pumpkin, stir well . Add whipping
cream and sugar. Bring to a good simmer. Add spices, serve hot! Enjoy!
Howling Jack: Honey Pumpkin Mead
by Aurora

This mead is the color of a ripe peach and smells like autumn leaves - perfect for a
Harvest party or Sabbat.

1 sound, hard-rind pumpkin (approx. 2 quart capacity)

Paraffin wax
1 1/2 quarts of water
4 lbs. honey
2 each oranges and lemons
1 pkt. wine yeast
1 tea bag (black tea)

Prepare yeast starter. Sterilize honey and water by boiling for 10 minutes, skimming the
froth as it rises. Remove from heat; stir in sliced citrus fruits, including skins.
Cool to room temperature; pitch yeast. Allow to sit over night. Prepare pumpkin by
cutting off the top with a sharp knife. The top must "mate" with the bottom so cut
carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with
water. Pour the must into the pumpking, leaving an inch of air space between the liquid
and the rim of the opening. Replace the top. Prepare the paraffin/water bath: Fill a plastic
bucket with hot water, melt the paraffin wax and float it on the water. Dip the pumpkin,
bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins
to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top,
making sure to coat the seam. Set the pumpkin in the middle of a shallow dishpaaan full
of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot.
Allow to sit for two months, then siphon off and bottle.

Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air
lock, for evaluation prior to bottling. If the fermentation is not complete and you bottle
prematurely, the corks and glass may blow.
Bird's Nest Pudding
by Siannan

The name of this pudding (really more like a pie) comes from the serving appearance--the
apples are nestled in a bowl created by the crust.

5 Granny Smith apples, cored and peeled and sliced thinly

1 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
3 Tbsp. brown sugar
1/2 tsp. salt
1/2 cup milk
2 cups flour (I use a half and half mixture of wheat and white flours--all wheat yields a
tough crust)
1/2 cup heavy cream
1 Tbsp. baking powder
1 tsp butter
1/2 cup sugar (for topping)

Preheat oven to 400 degrees and grease a deep pie dish (lightly grease the rim of the dish
as well). Toss apple slices with cinnamon and nutmeg and arrange in the dish. Blend
together the egg, sugar, salt, milk, flour, cream, and baking powder until it begins to form
a dough. Do not over mix! Shape the dough into a crust and mold it over the top of the
pie dish to cover. Bake at for 25 minutes. To serve, invert the dish over a platter. Dot the
apples with butter and sprinkle with the remaining sugar. Serve with heavy cream
sprinkled with nutmeg. Just the thing for contemplating a warm fire or a cozy night of
music!

Candied Apples

1 2/3 cups cinnamon red hot candies

2 tablespoons water
12 apples

Insert craft sticks into apples. Line a baking sheet with waxed paper.
In a heavy-bottomed saucepan over medium-high heat, pour candies and water.
Occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to
300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped
into cold water forms hard, brittle threads. Remove from heat and let cool slightly.
Dip apples in hot liquid and place on waxed paper to harden
Roasted Pumpkin Seeds

After carving your pumpkin, wash the seeds and lay on waxed paper to dry.
Spray a cookie sheet with no-stick cooking spray and spread them evenly across the
sheet. Very lightly spray the seeds before roasting.
Put them in the oven and bake at 300 degrees for about 35 minutes, until they're a toasted,
golden brown. Salt the seeds to your preference and consider adding additional seasoning
and spices such as garlic salt, Worcestershire, Cajun or accent seasoning.Allow the
roasted pumpkin seeds to cool before eating. Store the seeds in an air-tight container or
bag for up to a week to retain flavor and freshness.

Cranberry-Pumpkin Cookies
From CookieRecipe.Com

Makes soft, cakelike cookies.

Ingredients:
1/2 cup butter or margarine, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup pureed cooked pumpkin
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon grated orange peel
1/2 cup chopped nuts

Directions: Preheat oven to 375 degrees F. Grease cookie sheets.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg
and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon and
add to mixture. Mix until until well blended. Cut the cranberries in half and stir into
mixture. Add orange peel and nuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10
to 12 minutes. Makes 3 dozen cookies.
Popcorn Balls

These are fun to make and fun to give--wrap them in orange tinted cellophane or clear
wrap and tie with a ribbon. This makes about 18 three inch balls. Unless you have a really
large pot, make these in two batches.

1/2 cup solid margarine

2-10oz packages of large, white marshmallows
orange paste food coloring

Melt margarine in a large pot. Add marshmallows, turning to cover with oil well, and
cooking slowly to melt completely. Stir in tiny amounts of food coloring with a toothpick
until the color appeals to you. When completely melted, remove from heat. Then:
20 cups popped, fresh plain or colored popcorn (don't use microwave corn)
1 cup candy corn (optional)...stir in popcorn and candy, covering well with melted
marshmallow until marshmallow turns to stringy threads. Let sit a few minutes.
extra butter...butter all popcorn ball-maker's hands liberally, and begin to pack mixture
into balls. Adults mind that the mixture can still be quite hot, so put aside a pan in which
to set balls down if children find them too hot. Let balls thoroughly cool, then wrap them
up!

Caramel Apples

8 medium-sized apples
2 (14 oz.) pkgs. caramels
1/2 c. water
Chopped peanuts (optional)

Wash and dry the apples. Insert popsicle sticks into the stem of each apple. Set aside.
Unwrap the caramels and add them with the water in a medium sized saucepan. Heat on
low while stirring until the caramel is completely melted.
Dip each apple into the caramel until the apple is completely covered, allowing the
excess caramel to drip off. Roll in peanuts if desired, then place apples on waxed paper
and let them sit for about 15 minutes or until caramel is completely set. Store in the
refrigerator.

Bread of the Dead

Serve with milk or hot chocolate, and offer some to your departed ancestors, so they may
breathe in its essence and be nourished, before you gobble it up yourself!

2 cups flour
2 teaspoons baking powder
2 Tablespoons sugar
1/4 t. salt
1 egg
2/3 cup milk
1/4 cup vegetable oil
10 drops anise extract

Mix all of the above until smooth. Heat the oven to 400 degrees and grease a cookie
sheet. With clean hands, mold the dough into a round shape with a knob on the top
(which will be a skull) or into smaller round shapes, animals, faces or angels. Place
dough on cookie sheet.

1/4 cup brown sugar

1 T. flour
1 t. ground cinnamon
1 T. melted butter

Mix together brown sugar, flour, cinnamon and melted butter for the topping. Sprinkle
topping on dough and bake for 20 to 25 minutes. When cool, decorate the skull shaped
knobs, animals or faces with icing sugar to make eyes, nose and mouth.

Baked Yam and Squash

one yam, cubed

1/2 butternut squash, cubed
one granny smith apple, cubed
1/2 cup water
1/3 cup brown sugar (more or less, to taste)
dash of cinnamon, optional

Directions: put all of the cubes in a 2-quart baking dish and cover with water and 1/2 of
the brown sugar. Cover and bake at 350 degrees for about 40 minutes, until all cubes are
soft. Sprinkle cinnamon and sugar to taste on top.

Ichabod Crane's Baked Pumpkin Mousse

2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, seperated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt

Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl. In a large bowl, cream together
the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal,
pumpkin, and spices, then the cream. Beat the egg whites until they are foamy. Add the
salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a
teaspoon at a time, and continue beating until the whies are stiff and glossy but not dry.
Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl.
Set the bowl in a larger pan filled with 1 inch of hot water and bake for 1 1/4 to 1 1/2
hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl,
or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate.
Make a jack-o'-lantern face with currants and serve with unsweetened whipped cream.
Serves 8.

Pumpkin Muffins

1 c Unbleached Flour, Sifted

2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 T Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream together
shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium
speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients
alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and
homemade jam.

Soothsayer's Sliced Apples

8 ounces semisweet chocolate, coarsely chopped
1/4 cup pecans, finely ground
6 large, firm apples
1/2 cup sugar
1/2 cup heavy cream
1/2 cup dark corn syrup
2 tablespoons unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract

Place the chocolate in a double boiler over medium heat until it is almost melted. Remove
from heat, stir, and let cool. Spread the nuts in a small bowl. Dip the apples into the
chocolate and shake off excess. Then dip the apples into the nuts to coat the bottom. Set
them 3 inches apart on a lightly buttered tray and refrigerate for 45 minutes. In a small
pot, stir together the sugar, cream, corn syrup, butter, and salt. Cover and bring to a boil
over medium heat. Cook until the mixture reaches 240, stirring occasionally. Remove pot
from heat and add vanilla. Pour the hot caramel over the apples, a little at a time, letting it
drip down the sides. Cool the apples but don't refrigerate them. When ready to serve, slice
the apples in half and remove the cores. Cut each half into 4 slices. Makes 48 slices.

Acorn Squash and Sweet Potato Soup

1 large Onion, chopped (1 cup)

1 Tablespoon Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream
2 Tablespoons Sliced Almonds; toasted
Ground Nutmeg

Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8
minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender,
about 25 min. Cool slightly. Working in small batches, place the vegetables with the
liquid in a blender or food processor. Whirl until pureed. Return the puree to the
saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over
low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a
sprinkle of almonds and nutmeg.

Pumpkin Cookies
--from Auramooth's Wiccan Page

½ cup butter
1 ½ cup sugar
1 cup cooked pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 t. baking powder
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 t. cinnamon
1/2 c. walnuts
1 cup chocolate chips

Cream ½ cup butter and 1 ½ cup sugar together, then add an egg and blend well. Blend in
1 cup cooked pumpkin and 1 tsp vanilla. Blend together dry ingredients: flour, powder,
soda, salt and spices, and add to pumpkin mixture. Stir in nuts and chips, and drop by
spoonfuls onto baking sheet. Bake at 350 degrees for fifteen minutes, cool and eat!

Uncle Ray's Orange-Carrot Jello Mold

l pkg. (small size) orange jello

2 or 3 medium carrots----finely grated
1/4 tsp. white horseradish

In 1 and 1/4 cups *Hot* water (Boiled)...add horseradish, then mix in the orange
jello...stir and add the finely grated carrots...pour into mold and refrigerate til set...serve
with creamy dressing...following:

DRESSING:

Mix equal parts of Mayonnaise and heavy cream together and chill. Serve with jello
mold.

Pumpkin Soup
--from Auramooth's Wiccan Page

4 pounds of peeled pumpkin, chopped

2 onions, chopped
2 apples, chopped
2 cups chicken or vegetable stock
1 teaspoon nutmeg or 3 t. curry powder
1 t. salt
2 cups water
2 1/2 cups milk
freshly ground pepper

Place pumpkin, apples, onion, stock, nutmeg and salt in the water in a heavy saucepan
and bring to the boil. Cover and simmer 40 minutes until pumpkin is tender. Puree in a
blender or processor. Return to pan and add milk and pepper. Garnish with cilantro if
curry is used.

Colcannon

(Potatoes, harvested from August to October, were a part of the feast in Ireland where
they were made into a Samhain dish known as colcannon. Colcannon is a mashed potato,
cabbage, and onion dish still served in Ireland on All Saint's Day. It was an old Irish
tradition to hide in it a ring for a bride, a button for a bachelor, an thimble for a spinster,
and a coin for wealth, or any other item which local custom decreed in keeping with idea
of the New Year as a time for divination.)

4 cups mashed potatoes

2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarines as they will not add the needed body and flavor)
1/2 cup evaporated milk or cream
3/4 cup onion, chopped very find and sautéd
1/4 teaspoon salt
1/8 teaspoon white pepper

Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable.). Boil the
potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the
ingredients except the cabbage and cook over low heat while blending them together.
Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale
green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly
drop in a thimble, button, ring, and coin. Stir well and serve.