Why not cook a meal for You and Your family, in a traditional, spiritual fashion, and while at it,
attract blessings and abundance for You and Your beloved , on New Year's eve? Spending it home, rejoicing, with people You love, in a cozy atmosphere, whit a fire crackling in Your chimney, as You await a first-footer, with whom You will share Your magickal meal, specially prepared for this occasion. Good mojo ahead, I say J
Here are some easy and powerful recipes for Your
convenience:attract blessings and abundance for You and Your beloved , on New Year's eve? Spending it home, rejoicing, with people You love, in a cozy atmosphere, whit a fire crackling in Your chimney, as You await a first-footer, with whom You will share Your magickal meal, specially prepared for this occasion. Good mojo ahead, I say J
Hoppin' John
The auspicious lucky powers of this meal, lie within symbolism,
as Mrs yronwode explains in her
book “Hoodoo herb and Root magick; A material magica of African American
Conjure” :
“African American often explain the custom of
dining the Blackeyed peas ,Cornbread, and
Cabbage or Collard greens on New
Year’s by saying that Beans bring
general good luck; the cornbread, being yellow, draws “gold” or coins; and the
cabbage or greens, resembling U.S. paper currency, attracts folding green for
the year to come.” [1]Following recipe is courtesy of Paula Dean and is retrieved from here, for educational and illustrative purposes without any ill will:
Ingredients:
- 2 tablespoons butter
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- Garlic powder
- 2 cups black-eye peas, cooked
- 2 cups cooked rice
- House Seasoning, recipe follows
- 8 sprigs fresh parsley, for garnish
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Add House Seasoning, to taste. Garnish each serving with sprig of parsley.
House seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. [2]
Cornbread recipe
Cornbread is a staple part of older, now bit archaic cuisine
of country I come from. I never really liked it much, I find it “edible” lol,
but experimenting with some recipes I’ve found out it can be really nice when
properly made. Here is one of the traditional recipes; which is very basic and favorable for people
who happen to be fasting at time of New Year, like I usually do
You’ll need:
·
500 grams of all-purpose wheat flour
·
500 grams of yellow cornmeal
· 25 grams of dry yeast
· 1 teaspoon of brown sugar ( white can be used too, my personal preference is brown )
· 1 spoon of salt
· 1 spoon of vinegar
· ½ of cup ( 0,5 dl ) of melted margarine, or vegetable oil
· ½ of liter ( 500 ml ) of lukewarm water
As You see, no eggs nor honey, which commonly found in States or UK versions of
Cornbread.
1.
Mix a teaspoon of sugars with yeast, and warm
water, and leave it to sit until the fermentation starts ( 10-20 minutess top )
2.
In a larger mixing bowl combine : 300 gr. Of wheat flour, 300 gr. Of cornmeal,
salt, oil and vinegar. Now add the yeast from the previous step, and adding a
bit of lukewarm water and the remaining flour, mix, and knead the dough until
it becomes even, moderately thick, and stops adhering to Your hands.
3. Leave the dough for 30 minutes to sit, then knead again, one of twice. Leave it to sit, preferably in a covered bowl, on warm place, for another 30 minutes, then knead it once again.
4. After that, on a flat surface, You’ve sprinkled generously with flour, knead a bit once more, and then divide the dough in two parts. Place both parts in bread molds or casseroles, which were previously oiled, and sprinkled lightly with flour, then leave them sit for 30 minutes, and after that place them in an oven, on 220’C for 30 minutes.
5. After 30 minutes, set the oven on 150’C and bake for 10 more minutes.
6. You can sprinkle the baked Cornbread with some warm water. If You wish You mad dissolve some honey in it, though this will render the Cornbread sweat instead of neutral and thus more cake like and less bread like.
This Cornbread, as I
make it, it’s clearly more of a bread than a cakey thing You might be used to
with eggs and milk. More so because it
contains yeast. If You add an egg,
lessen the amount of flour, and
substitute whole or a part of water in this recipe, with milk, You can get the
a very cake-like consistency and taste.
Cleansing
sauce
Following
sauce combines cleansing, and evil banishing botanicals ( herbs and spices )
and is hence ideal for Your New Years eve or Christmas roast meat, for other than being delicious, it also has magickal
properties, to cleanse and remove evil. What
You need is:
·
One whole, large onion
·
Three long Celery stalks
·
Five large Sage leafs
·
Rosemary branch
·
Basil leaves, about half a teaspoon
·
Chicken brooth
·
Some butter or oil
·
Some crumbled Cornbread
·
Salt
·
Pepper
Chop ( or cube ) the
Onion and the Celery stalks, and place them in a pan dressed with some oil or butter. Margarine
works well too. Saute the Onions and
Celery, and then drizzle with Chicken broth when they get really tender and
brownish. Cook in broth for few minutes.
Then add some butter ( margarine and oil
work equally well ) then crumbled
cornbread, bruised or minced sage
leafs, rosemary branch which has too been chopped to small pieces, Basil leafs
crumbled and bruised, and Salt and Pepper as desired. Cook for 3-5 more minutes
, mixing constantly so it does not burn.
Strain
If You wish, I don’t. Bon appétit
! Best with roast meat and potatoes.
Enjoy :)
Shadow
Enjoy :)
Shadow
NOTES: This article was composed and created by myself, If You wish to use any part of it elsewhere online feel free, but add credits , Shadow of Shadows magick place, Shadow-333@hotmails.com , or a direct link to this post
CREDITS AND REFFRENCES:
[1]“Hoodoo herb and Root magick; A material magica of African American Conjure” , 2002 year edition, page 43rd
[2] Retriewed from: http://www.foodnetwork.com/recipes/paula-deen/hoppin-john-recipe/index.html , for educational and explanatory purposes, without any ill will
IMAGE CREDITS: Image showing Vintage New Year postcard is from : http://cgtreasures.blogspot.com/2009/12/new-year-vintage-style.html used here for illustrative purpose , without any ill will
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