These recipes are from the book "Moon Magic" by D.J. Conway
Would you like to share a recipe? See bottom of page to learn how.
Herb Mustard
This used standard yellow mustard and the amount of herbs can be adjusted to suit your own taste.
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2 cups of prepared mustard |
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1 teaspoon dried basil leaves, crumbled |
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1/4 cup parsley flakes, crumbled |
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1 teaspoon dried dill weed |
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1/2 teaspoon dried tarragon leaves, crumbled |
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1/4 cup cider vinegar |
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1 teaspoon dried oregano leaves, crumbled |
Pour mustard into a large bowl. Add the dried herbs and mix thoroughly. Gradually stir in the vinegar. Put in a covered jar and refrigerate for two to three days before using.
NOTE: Some of these recipes on this page call for Herb Mustard.
Deviled Egg Sandwich Spread
This spread is tasty in regular sandwiches, on toast squares, or on English muffins.
Makes 2 cups of spread mix.
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4 hard-cooked eggs, chopped |
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1/4 teaspoon pepper |
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1/2 cup finely chopped celery |
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1/4 teaspoon dried basil leaves, finely crumbled |
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2 tablespoons Herb Mustard |
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2 tablespoons mayonnaise |
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1/4 teaspoon salt |
Blend the ingredients together thoroughly and chill.
Savory Corn Muffins
For a different flavor, try adding 1/2 grated Longhorn cheese to the mixture before baking. Makes 8 muffins.
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1 8 1/2 ounce package corn muffin mix (about 1 1/2 cups) |
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1/3 cup milk |
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1 egg |
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1/4 teaspoon dried summer savory, finely crumbled |
Combine the corn muffin mix, milk, egg, and savory. Mix until the dried ingredients are just moistened. Spoon into greased muffin tins, filling each half full. Bake at 400° F for 20 minutes.
Deviled Eggs With Smoked Salmon
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1 dozen hard-cooked eggs |
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1 8-ounce package cream cheese |
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1 teaspoon dry mustard |
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1/4 cup mayonnaise |
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Pepper to taste |
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1/2 cup chopped smoked salmon |
Cool and peel cooked eggs. Slice lengthwise and carefully remove yolks. Mash yolks and add mustard, cream cheese, mayonnaise, and salmon. Fill each egg-white with mixture. Cover and refrigerate.
Herbed Sour Cream Dip
Makes 3/4 cup.
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1/2 cup plain yogurt or dairy sour cream |
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1/4 cup mayonnaise |
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1/8 teaspoon garlic powder |
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1/8 teaspoon onion salt |
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1/16 teaspoon pepper |
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1/16 teaspoon ground red pepper |
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1/4 teaspoon dried basil leaves, crumbled |
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1/4 teaspoon salt |
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Paprika |
Combine the yogurt, mayonnaise, garlic powder, onion salt, pepper, red pepper, basil, and salt; mix thoroughly. Chill. Just before serving, garnish with a sprinkle of paprika.
If you would like to share a recipe for this site you can
email me at cowgirlcfh@hotmail.com
(please in the subject line put "recipe for site")
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