Corn has been shucked,
grain has been threshed,
herbs have been hung to dry.
Grapes have been pressed,
potatoes have been dug,
beans have been shelled and canned.
It is the harvest season,
and food is ready for winter.
We will eat, and we will live,
and we will be grateful.
_____________________________
This is the night when the gateway between
our world and the spirit world is thinnest.
Tonight is a night to call out those who came before.
Tonight I honor my ancestors.
Spirits of my fathers and mothers, I call to you,
and welcome you to join me for this night.
You watch over me always,
protecting and guiding me,
and tonight I thank you.
Your blood runs in my veins,
your spirit is in my heart,
your memories are in my soul.
our world and the spirit world is thinnest.
Tonight is a night to call out those who came before.
Tonight I honor my ancestors.
Spirits of my fathers and mothers, I call to you,
and welcome you to join me for this night.
You watch over me always,
protecting and guiding me,
and tonight I thank you.
Your blood runs in my veins,
your spirit is in my heart,
your memories are in my soul.
[If you wish, you may want to recite your genealogy here. This can include both your blood family, and your spiritual one.]
With the gift of remembrance.
I remember all of you.
You are dead but never forgotten,
and you live on within me,
and within those who are yet to come.
I remember all of you.
You are dead but never forgotten,
and you live on within me,
and within those who are yet to come.
_________________________________________________________
Recipes:
Roast Loin of Pork
Ingredients:
- 1 pork loin
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 Tbsp. fresh parsley, chopped
- ½ bay leaf; crushed
- ½ tsp. celery seeds
- 1//2 tsp. dry thyme
- 4 whole cloves
- 1 tsp. beef bouillon
- salt & pepper to taste
Directions:
Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300° oven for approximately 45 minutes per pound of roast.
____________________________________________________________________
Pumpkin Butter
Ingredients:
- 1 can (15 oz) pumpkin
- 1/2 cup apple juice
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Directions:
- Set your crock pot on the low setting (mine has an 8-hour and 10-hour setting, I used the 8-hour setting).
- In the bottom of the crock pot, thoroughly combine all of your ingredients. Cover and let cook for about 5 hours, stirring occasionally, until pumpkin butter is thick enough to stick to a spoon turned upside down.
- Spoon pumpkin butter into a jar and let cool completely in the refrigerator before using. It keeps in the refrigerator for up to one week or the freezer for up to 6 months.
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Hallowed Stuffed Mushrooms
Ingredients:- 2- 6oz cans of broiled mushroom crowns
- 1 tbs. finely chopped onion
- 1 tsp. vegetable oil
- ¼ cup smoked cheese spread
- 1 tbs. catsup
- ¼ cup finely chopped turnip*
- 1 tsp. minced garlic
Directions:Drain the cans of broiled mushroom crowns. Hollow out and chop up enough of the pieces to make 3 tbs. In a sauce pan, combine the mushroom pieces, onion, turnip, and garlic. Add the vegetable oil and cook slowly over a low heat. Stir in the cheese spread and catsup. Stuff the slightly cooled mixture into the mushroom crowns and place on a greased cookie sheet. Bake at 425 degrees for 6-8minutes.________________________________________________________________Jack-O-Lantern Cheese Ball
Ingredients:- 2 c. shredded cheddar cheese
- 4 oz. package cream cheese, softened
- ¼ c. solid pack pumpkin
- ½ c. pineapple preserves
- ¼ tsp. ground allspice
- ¼ tsp. ground nutmeg
- 1 pretzel rod, broken in half
- Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs
- Assorted crackers
Directions:Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.________________________________________________________________Cinnamon Honey Butter
Ingredients:- 1 cup butter, softened (not melted)
- ¾ cup honey
- ¾ cup powdered sugar
- 2 tsp cinnamon
Directions:Blend all of the ingredients together with a mixer until smooth. Store in jars and refrigerate.________________________________________________________________Irish Apple Fritters
Ingredients:- 5 oz. flour
- 5 fluid oz. water
- ¼ tsp. salt
- 2 eggs (separated)
- 1 Tbsp. melted butter
- 2 large cooking apples
- 4 oz. confectioner’s sugar
- lemon juice
- oil for deep frying
Directions:Make batter at least an hour before required.Sift together flour and salt. Make a well in the center, add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff, but not dry. Fold into batter mix. Peel, core and slice apples (make slices about ¼ - ½" thick). Dip into batter and deep fry in very hot oil (175°-180° C) until golden. Drain and serve drenched with confectioner’s sugar and sprinkled with lemon juice.
________________________________________________________________Samhain Cookies
Ingredients:- 2 ¼ cups whole wheat flour
- 1/3 cup raw sugar
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp cardamom
- 3 Tbsp. honey
- ¼ cup water
- ½ tsp pure maple extract
- ½ cup butter, melted (or you can use ½ cup coconut oil)
Directions:
Preheat the oven to 350F.
Place all your dry ingredients in the bowl of your mixer and combine. Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together. If the dough doesn’t come together put more water, about 1-2 tablespoons.
Divide the dough in half and roll half out on a floured surface. Roll out the dough in between plastic wrap until about ¼ inch thick. Use cookie cutters, cut out desired shapes. Transfer the cookies on a parchment-paper-lined cookie sheet, poke them with a fork few times, and bake for 10-12 minutes until the edges just slightly darken. They will harden up more as they cool. Store in an air tight container.________________________________________________________________
Craft:________________________________________________________________
Altar:
