The Mystical Cauldron
Ostara Edition - March 2005
When I was little, Easter meant colored eggs and chocolate bunnies to me.
Oh, I knew the story of the death and resurrection but I never understood how that tied in, in any way,
to my basket of yummy goodies. It just didn't make sense to me. As I grew older, you would expect that
understanding would begin to dawn, but no... it really didn't. Not, that is, until I found this spiritual path.
Once on this path, I learned about the Goddess Eostre and the legend of the origins of the
Ostara egg, and how this Sabbat is a celebration of the reawakening of Mother Earth
and the springing forth of all the new life from her womb. Now, I look forward to Spring in an entirely different way than
I did as a youngster. I find myself looking for the little plants just beginning to poke their heads up through the soil
and I find that it makes me smile when I see one. I can smell the change in the air and I find myself straining
toward the sunlight and warmth as if I were a plant myself. I start to get fidgety and can hardly wait
until I can get outside and start getting the yard ready for springtime planting. My husband lovingly
calls it my 'Spring Fever' and sometimes I think he believes that he would know when Spring was approaching just from watching me.
My hope for each of you this wonderful Sabbat is that you are able to reconnect with your memories of
how this time of year was celebrated when you were a child, while at the same time recognizing the changes
from that time to how you celebrate it now. May you honor the old ways while you rejoice in the present and
may your Ostara be blessed with hope, joy and love.
Decoupage Egg
What you will need to clean out the egg:
Egg
Drill with 1/8-inch bit
Sharp cuticle scissors
Bowl
Ear syringe
Soap and water
Bleach
1/8-inch-diameter dowel
Masking tape
Directions for emptying eggshell:
1. 
Remove the contents of the egg. Make a hole as small as 1/8 inch in each end of a hen's egg. A mini drill (like the Dremel Moto Tool shown in photo) and sharp-pointed cuticle scissors are good tools for keeping the holes small. Work over a bowl. The insides may start draining when you pierce the second opening.
2. 
Keeping the egg over a bowl or the sink, use an ear syringe to blow air into the egg and force the contents out the opposite hole. Rinse the egg with mild soap, water, and a small amount of bleach.
3. 
Slip empty eggshell onto a dowel. For decoupage, you want to avoid getting fingerprints on the eggshell, so slide it onto a 1/8-inch-diameter dowel. To prevent the egg from sliding, wrap a small piece of masking tape around the dowel just above and below the egg.
What you will need to decoupage the egg:
Empty eggshell mounted on a 1/8-inch-diameter dowel
Image to decorate the surface of the egg: greeting card, wrapping paper, stationery, or a photocopy of a photograph
All-purpose glue
Toothpick
Damp paper towel or cloth
Acrylic paint in colors for the background (optional)
Sponge brush
Mod Podge, Royal Coat, or any decoupage medium
6-inch square of Styrofoam
Small paintbrush
Brush-on glitter paint (optional)
1/2-inch-diameter gold findings
Instructions:
1. Using scissors, carefully cut out the image and paste it on the egg using all-purpose glue, cutting into the image to help it lie flat. Press out any wrinkles by gently rolling a round toothpick over the image. Wipe off any excess glue with a damp paper towel or cloth.
2. If desired, paint the background of the image with a wash of acrylic paint; let the paint dry.
3. Using a sponge brush, dab decoupage medium onto the egg. Let the medium dry. Repeat this step twice. Place one end of the dowel into the square of Styrofoam as a base to hold the egg while it dries.
4. If desired, embellish the egg with brush-on glitter paint, using a small paintbrush.
5. When the egg is dry, add finishing touches: Carefully cut off the masking tape, slide the egg off the dowel, and glue a gold finding at each end of the egg to cover the holes.
Dainty Paper Baskets
These little baskets are small, so they are great for little girls, and they are beautiful
so they are perfect for grown-up girls too!
You will need:
A selection of handmade art paper
White glue; water
Glass or plastic tumbler with 3-inch openings (see Step 2)
Glue gun and hotmelt adhesive
Narrow ribbons to match papers
Dried rosebuds; preserved greenery
Directions:
1. In a small mixing bowl, mix white glue and water to the consistency of skim milk (approximately 1 tablespoon of glue to 1 cup water). Consider making a test strip before you begin forming the baskets; dip your paper into the glue mixture, and let it dry to determine the correct stiffness. It shouldn't be completely stiff, but must have enough body to retain its basic shape when filled. Depending on their composition, some papers will be thinner than others, and the glue mixture may need to be adjusted by adding more glue or more water. You can also glue two rounds together to make one double-thick round if your paper is particularly thin. (Cover the remaining mixture, and it will keep until you are ready to make the baskets. Stir it well before using it again.)
2. Cover your work surface with several layers of newspaper. Choose your tumblers according to
the size of the opening; this will be the size of the bottom of the basket. (Tip: The ruffled sides of the
basket should be about 2" tall. To fist a tumbler with a 3"-wide
opening, the paper should be 7" to 8" across, but the round may be larger or smaller. The
tumbler also may be larger or smaller, depending on how large you want the finished basket.)
3. Draw circles on the paper and cut them out to make rounds.
4. Dip a round of paper in the glue mixture and let the excess drip off, smoothing most of the
excess off with your fingers.
5. Center the paper on the rim of the glass and arrange the outside edge in small ruffles. There
are two ways to proceed: Either repeat this step to make other layers on the same glass
(arranging more folds on a second or third layer can be difficult), or use a separate glass to
make each layer.
6. Let the rounds dry undisturbed, preferably overnight.
7. Gently pull off the dried layer to remove it from the rim of the glass (after removing paper,
soak glass in water to wash off excess glue).
8. Stack two or three layers, arranging them so the folds look best, and attach them with a
small drop of hotmelt adhesive in the bottom between the layers.
9. Cut several length of narrow ribbon (about 14 inches long for most baskets). Twist them
loosely, apply a dot of glue to each end, and secure the ribbons between the layers of the basket
to form a handle. Decorate one or both sides of the handle with sprigs of greenery and dried
rosebuds.
10. Fill your basket with a lovely assortment of goodies for the lucky recipient!
Ostara Tic-Tac-Toe
This makes a great travel game too!
Cardboard
Construction paper
Popsicle sticks
Scissors
Ruler
Pencil
Glue
Directions:
1. Cut a piece of colored cardboard into a 6x6" square.
2. Lay four Popsicle sticks across it like a Tic-tac-toe board and then glue them down.
3. Take any color of construction paper and cut out 5 eggs as your pieces.
4. Take any other color of construction paper and cut out 5 eggs as your opponent's pieces.
5. Decorate the eggs any way you like as long as they same color eggs are similar (identical is even better)
6. Next, Play tic tac toe!!!!
Egg-shaped Appetizers
20 small round red potatoes
Water
1/2 cup bottled reduced-fat ranch-style dressing
1 teaspoon onion salt
1 teaspoon dried OR 1 tablespoon fresh dill weed
6 hard-cooked eggs, chopped
1/2 cup finely chopped green onions with tops
1/2 cup finely chopped red pepper
Fresh dill sprigs, optional
Directions:
1. Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer
until potatoes are tender, about 15 to 20 minutes. Drain. Cool.
2. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright.
Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell.
Set aside.
3. Coarsely chop potato centers. Set aside, Reserve potato shells.
4. In medium bowl, stir together salad dressing and seasonings until well blended.
5. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing.
6. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell.
Cover and chill to blend flavors. Garnish with fresh dill sprigs, if desired.
Hot Asparagus Egg Salad
4 Kaiser rolls
1 package (0.9 oz.) Hollandaise sauce mix
1 teaspoon cornstarch
1 1/4 cups water
1 teaspoon lemon juice
2 cups fresh asparagus pieces, cooked, drained OR 1 package (10 oz.) frozen asparagus cuts, cooked, drained
1/2 cup chopped lean cooked ham
1 can (4 oz.) sliced mushrooms, drained
4 hard-cooked eggs, sliced
Directions:
1. Cut 1/2 inch off tops of rolls. From the bottom piece, remove inside crumb, leaving 1/2-inch
border on bottom and sides.
2. Place rolls and tops on baking sheet in preheated 400°F oven until crisp and lightly browned, about 6 to 8 minutes.
3. Empty sauce mix into medium saucepan. Stir in cornstarch. Slowly stir in water and blend until smooth.
4. Cook over medium heat, stirring constantly, until mixture boils.
5. Remove from heat and stir in lemon juice.
6. Stir in asparagus, ham and mushrooms.
7. Gently fold in eggs.
8. Cook over low heat just until heated through, about 2 or 3 Minutes.
9. Place rolls on serving plates and fill each with about 1 cup of mixture.
Broccoli-Mushroom Bake
1 package (10 oz.) frozen chopped broccoli, thawed and drained
1 can (4 oz.) sliced mushrooms, drained
1 cup (4 oz.) shredded reduced-fat Swiss cheese
6 eggs
1/2 cup skim milk
1/2 cup bottled reduced-fat ranch dressing
3 tablespoons flour
Directions:
1. In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.
2. Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables
and cheese.
3. Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 40 minutes.
4. Let stand 5 minutes before serving.
Sunny Custard
4 eggs
1/2 cup sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla
1/4 teaspoon salt, optional
3 cups skim or low-fat milk, heated until very hot
Cooking spray
Sliced fresh strawberries
Jam, jelly or fruit preserves
Lemon peel strips, optional
Fresh mint leaves, optional
Directions:
1. In medium bowl, beat together eggs, sugar, juice, grated peel, vanilla and salt until well blended.
2. Stir in milk. Place 6 (6-ounce) spray-coated custard cups in large baking pan.
3. Pour egg mixture into custard cups. Place pan on rack in preheated 350°F oven.
4. Pour very hot water into pan to within 1/2 inch of top of custards.
5. Bake until knife inserted near center comes out clean, about 25 to 30 minutes.
6. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Serve warm or chilled.
7. Invert onto individual plates. Arrange sliced strawberries around each custard.
8. Spoon jam on top of each custard. Garnish with lemon peel strips and mint leaves, if desired.
Orange Cream Slushy
3/8 cup orange juice concentrate
1/2 cup milk
1/2 cup water
2 tablespoons sugar
1/2 teaspoon vanilla extract
6 to 8 ice cubes
Directions:
1. Throw the orange juice, milk, water, sugar and vanilla in the blender and blend.
2. Add the ice cubes 1 at a time, blending to a frothy drink.
3. Serve immediately.
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