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Litha Celebration Teen Recipes

New Moon Occult Shop is the best place to source herbs, incense, oils and jewelry associated with Litha. I recommend contacting them directly and asking for help finding just what you need as often they will source things they don't usually carry in stock.

Traditional Pagan foods associated with The Litha Sabbat are fresh vegetables of all kinds and fresh fruits of yellow, orange, and red. Fresh fruit juice mixed with 7-Up compliments any meal. Since Litha is a time for children and childlike play, the following recipes are geared towards teens preparing the meals. Here are some easy dishes that can be both fun and symbolic.

Sun's Up! Cobbler

1-1lb 14oz can (3 ½ cups) halved peaches 3 slices slightly dry bread (toast on light)
1 tbs. cornstarch ¼ cup butter or margarine, melted
¼ tsp. salt 1/3 cup sugar
1 tbs. lemon juice ½ tsp. ground cinnamon
¼ cup butter or margarine ¼ tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x1½ inch baking dish.
Cut bread lengthwise into 1 inch strips. Dip into ¼ cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches.
Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional)
Makes 6 servings

Lunchtime Cranberry Sun Mold

2 -3oz packages orange flavored gelatin 2 7oz bottles ginger ale
1 1lb can whole cranberry sauce 2 oranges, peeled and sectioned
1 8¾ oz crushed pineapple, undrained

1 grapefruit, peeled and sectioned

In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Unmold onto a serving dish with a layer of lettuce leaf bedding.
Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a "pinwheel" array. Serve as salad or dessert.

High-In-The-Sky Sunny Sandwiches

4 French rolls 4 slices pressed ham
Butter or margarine, softened 4 slices salami
Several lettuce leaves 2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese French salad dressing

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings.

Setting Sun Taco Salad

1 pound ground beef ¼ cup green bell pepper, chopped
1 package dry taco mix ½ cup sliced ripe olives
¾ cup water 1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded 1 6oz package corn chips
1 large tomato, halved and sliced 1 small onion, sliced and rings separated

In skillet, brown the ground beef. Sprinkle in the package of taco mix and stir in the water. Simmer uncovered for approximately 10 minutes. In a salad bowl, combine all the rest of the ingredients except the chips. Divide salad onto 4-6 plates, spoon meat mixture on top, and garnish with chips.

Bright Memories Parfait

1 2¾ oz package vanilla custard mix (no bake type)
2 cups milk
2 3oz packages cream cheese, softened
½ tsp. vanilla
1 1lb 5oz can pineapple pie filling

In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling separately until ready to serve. When ready to serve, spoon alternate layers of mixture and pie filling into parfait or juice glasses.

Top with some type of berries if desired.Serves 6.

Warm Glow Applesauce

8 med apples, cored, pared, and cubed
¼ cup sugar
¼ cup water
2 tbs. lemon juice
5 or 6 drops red food coloring

Put apples, sugar, water, lemon juice, and food coloring in blender; cover and blend until smooth. Heat in sauce pan on low to serve warm, or chill. Makes 4 1cup servings.


Adapted by Akasha Ap Emrys
To share with all her friends and those who are of like mind

Copyright remains with the original author of the work.

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