Sword of Dyrnwyn On-Line Magazine

Volume 6 Issue No. 3 Spring Equinox, Issue March, 2011

Table of Contents |Spring Equinox| Tree of the Month | Circle Ritual
Organizational News | Transitions | Classes | Y Tylwyth TegNews | Classifieds | Recommended Books
New Book Reviews | Recipes | Georgia News | Worldwide News | Becoming Legal | Bangor Institute
Camelot | Crystal Dragon | Dynion Mwyn News | Environment | Spell | Herbs
Flowers | UFP News | Newsletters | Links

Contact e-mail: dynionmwyn23@hotmail.com

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It is time again to celebrate the Goddess Ostara, to whom hares and eggs were sacred.  What better way to pay her honor than with the food we eat!  Below is a recipes which lets us include Her in our daily lives.

Eye Poppin' Chili Eggs

Here's a Southwestern breakfast dish we found in Edain Mccoy's book Ostara: Customs, Spells & Rituals for the Rites of Spring.
Make them as spicy or mild as you like.

1 (8-12) ounce can green chili peppers, drained (Use hot, medium, or mild as you prefer)
4-5 ounces cubed Monterey Jack Cheese
4-5 ounces cubed Cheddar cheese
8 ounces mild salsa plus 4 ounces of hot, medium, or mild salsa (as you prefer)
6-8 large eggs, well beaten
1/2 cup shredded Cheddar cheese
Salt and pepper to taste

Grease the inside of a 9 by 9-inch baking pan and preheat the oven to 350 degrees. Line bottom of pan with chili peppers. On top of that place the cubed cheese and 8 ounces of mild salsa. Pour the beaten eggs over this. Tip with a mixture of 4 ounces of salsa and the shredded cheese. Salt and pepper to taste. Bake about 20 minutes, or until top starts to turn gold and a knife comes clean from the center of the eggs.