Saturday, 6 October 2007

Ostara Recipes

Pork Kabobs
from: A Kitchen Witch's Cookbook by Patricia Telesco

1 lb. boneless pork, cubed
3 tbsp. wine vinegar
1 clove garlic, minced
1 tbsp. sesame seeds
1 tsp. onion powder
1/2 tsp. ground ginger
1/2 tsp. dried rosemary
1/2 tsp. lemon pepper
3 tbsp. honey
3 tbsp. barbecue sauce
cherry tomatoes
pearl onions
2 small yellow squash, cubed
3 green peppers, cut into 1 inch pieces
Bamboo skewers

Combine the pork, vinegar, garlic, sesame seeds, onion powder, ginger, rosemary, and lemon pepper in a medium sized bowl. Cover. Marinate at least 12 hours in the fridge. Pour marinade into a small saucepan. Bring to a boil over a low heat. Boil 5 minutes. Mix in the honey and barbecue sauce. Alternate pieces of pork, tomatoes, onions, squash, and green peppers on the skewers. Grill 5-6 inches away from the coals or heat element until the pork is thoroughly cooked, about 20 minutes. Turn every 5 minutes to baste with the sauce.
Ostara Pasta with Goat Cheese

16 ounces penne pasta
1 cup rich milk
2 well beaten eggs
12 ounces feta cheese, crumbled
1/4 cup dried tomatoes, chopped
1/4 tsp. pepper
1/8 tsp.basil
1/4 tsp.parsley flakes
1/2 cups bread crumbs
1/2 cup chopped black olives (optional)

Grease a 9x13 baking pan and preheat oven to 350. Boil the pasta until just al dente. Mix the milk and eggs together, set aside. In another bowl, mix the feta, tomatoes, pepper, basil, parsley, and olives. Remove the penne pasta from the stove top and drain well. Blend in feta mixture. Place in pan. Top with bread crumbs if you like, then pour the milk and egg mixture over the top, distributing it evenly and allowing it to soak down into the pasta. Bake for 30-45 minutes or until top is golden brown.

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