The Mystical Cauldron

You will need:

Heavy cardboard

Pencil

Scissors

Paint and/or markers

Paintbrushes

Masking tape or glue

Yellow and orange and gold yarn or tinsel.

Large tongue depressor or popsicle stick

Directions:

1. Draw a large circle (around 10" in diameter) on the cardboard and Cut it out.

2. Draw a number of triangles (about 8-10) for the sun rays and cut them out.

3. Draw where the eyes will be on the cardboard circle and cut them out.

4. Paint all of the pieces and let them dry.

5. When the pieces are dry, tape or glue the triangles to the circle.

6. Tape or glue the popsicle stick to the back of the mask so you can hold it.

7. Now, decorate your sun mask by adding a nose and a mouth, and any other decorations you would like with yarn or tinsel

Sun Mobile

You will need:

scissors

flexible plastic lid (yogurt container and small butter dish lids work well)

yarn

tape

yellow or orange twist ties or chenille sticks

Directions:

1. Cut out the center of a flexible plastic lid. (Fold the lid in half and make the first cut on the fold.)

2. Wrap a long piece of yarn around the ring, covering all of the plastic. Use tape to secure the beginning of the yarn and a knot to secure the end.

3. To make each sun ray, fold a twist tie or a chenille stick in half. Wrap the ends on the yarn-covered ring about an inch apart. Continue with more twist ties or chenille sticks, spacing them evenly, until you have encircled the ring.

4. Make as many suns as you choose.

5. Use different lengths of yarn to attach the suns together. To hang your mobile, tie a piece of yarn to the top sun.

Happy Little Sun Cross Stitch

You will need:

Cross-stitch fabric

11-count, 2 3/8" by 2 3/8"

14-count, 1 7/8" by 1 7/8"

18-count, 1 1/2" by 1 1/2"

Yellow or Orange ebmroidery thread (1 skein)

Black embroidery thread (1 skein)

Directions:

1. Use 2 strands of the yellow or orange thread to cross-stitch the Sun pattern. 2. Use single thread of the black thread to backstitch the Sun's face. (or leave the sun plain if you prefer)

Recipes for Imbolg Feast

Sunny Citrus Punch

1 12oz can frozen concentrated orange juice

1 12oz can frozen concentrated orange juice

2 liter Lemon-lime soda

slices of orange for garnish

Directions

1. Mix both concentrates with about 2 cups of the soda and stir until disolved.

2. Pour in the rest of the soda and stir gently to mix.

Corn, Cheddar & Sun-dried Tomato Muffins

1/2 cups cake flour (not self-rising)

1 cup yellow cornmeal

1/2 tablespoons baking powder

1-1/2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1-1/2 cups grated sharp white cheddar cheese

3/4 cup chopped rehydrated sun-dried tomatoes

1/2 cup thinly sliced scallions

1 1/2 cups warmed whole milk

1-1/2 sticks unsalted butter, melted and cooled

1/3 cup vegetable oil

1 egg

Directions

1. Preheat the oven to 400 F. Butter a 12-cup muffin tin.

2. Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well.

3. Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.

4. Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes.

5. Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature.

6. Once cooled to room temperature, you can cover and refrigerate for up to 2 days.

Orange Chicken

2 Tbl frozen orange juice concentrate

1 tsp orange marmalade

1 tsp Dijon mustard

1/4 tsp salt

4 boneless skinless chicken breast halves (about 1 pound)

1/2 cup fresh orange sections (or Mandarin Orange slices)

2 Tbl chopped fresh parsley

Directions

1. In 8 inch skillet, cook chicken until lighlty brown on both sides and no longer pink in center.

2. Remove chicken from skillet and set aside.

3. In the now-empty skillet, combine juice concentrate, marmalade, mustard and salt and heat on low until juice is thawed.

4. Turn heat up and cook sauce until slightly thickened.

5. Return cooked chicken to pan making sure that each piece is well coated. Cover and heat through.

6. To serve, spoon sauce over chicken; top with orange sections and parsley.

Garlic Green Beans

1 tablespoon butter

3 tablespoons olive oil

1 medium head garlic - peeled and sliced

2 (14.5 ounce) cans green beans, drained

salt and pepper to taste

1/4 cup grated Parmesan cheese

Directions

1. In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently.

2. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes.

3. Remove from heat, and sprinkle with Parmesan cheese.

Table of Contents

The Meaning of Imbolg

Imbolg Crafts

Recipes for Imbolg

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