Witchy Recipes

Ingredients

* 4 medium baking potatoes
* 1 cup all-purpose flour
* 1/4 cup milk
* 1 egg
* 1 tablespoon seasoned salt
* 1 tablespoon canola oil
* 1/2 teaspoon pepper
* 1/2 cup beer or nonalcoholic beer
* Oil for deep-fat frying
* Sour cream, optional

Directions

* Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
* Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
* When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired. Yield: 4 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 6 wedges (calculated without sour cream) equals 267 calories, 13 g fat (1 g saturated fat), 27 mg cholesterol, 589 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Dijon Mustard -- Colorado Cache Cookbook (1978)
2 c Dry white wine
2 tb Honey
1 c Chopped onion
1 tb Vegetable oil
2 Cloves garlic, minced
2 ts Salt
4 oz Dry mustard
4 dr Tabasco sauce

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer
5 minutes. Pour mixture into bowl and cool. Strain wine mixture into
dry mustard in a small saucepan, beating until very smooth. Add
remaining ingredients. Heat slowly, stirring constantly until mixture
thickens. Cool. Pour into a non-metal container and cover. Chill at
least 2 days to blend flavors.

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