Mabon Crafts and Recipes Making your own Corn Husk Mother   These are great decorations that can be made around the end of September or the Autumn Equinox to celebrate the end of the harvest. To make your Corn Husk Mother you will need the following items: * Dried Corn Husks * White Glue * Thin wire * Scissors * Colored marking pens, ink, or paint (black and red) * Large wooden Bead (for head) * "Angel Hair", embroidery floss, raffia, or yarn * Two wooden matchsticks Start by soaking the corn husks in water, if they are curled up. When they are soft enough to use, you can proceed. (If the husks were dried nice and flat, soak for a shorter period of time... or try working them dry.) Cut four strips, about a half-inch wide. Wrap wire around one end tightly to gather. Holding the wrapped end, fold the husks, one by one, down to form a puff. Wrap the ends with the wire. Do two more the same way. Set aside. Take up the wooden bead and select a perfect husk to cover it. This will be the face, so select carefully. Spread white glue on the selected husk, and smooth it over the wooden bead. Gather the ends and wrap tightly with the wire, close to the bead. Trim the excess husk off. Leave a bit for the neck. Set aside. Next, wire two 'arm' puffs to the 'neck'. Twist the wire into a tail. Take up the remaining puff and push the 'tail' wire from the head and arms, into the center of the puff. Add a spot of glue, if desired. Set aside. Cut a strip of husk, about a half inch wide. Winding the strip of husk around the neck and criss-crossing it in the front makes the bodice of the dress. Applying glue to it will help smooth it. Wire the ends. Take up the matchsticks, and push one into each of the 'arms'. (The head end, denuded of the sulphur first. Or, you can dip the match heads into flesh colored paint, let dry, then insert the tail end into the arm puff.) Set aside. Take up a wad of husks, overlap them as you make a roll, and then wire one end tightly. The four innermost husks should be perfect, as they will show. This will be the skirt, and what holds the doll upright, so be sure the ends are level, and that you have selected enough to do the job. Fold these husks down over the wired end. Gently lift up the covering strips, and wrap wire around the underneath husks to keep them from spreading open. Spread glue over this roll and gently lower the four remaining husks over all. Smooth, and arrange. Take up the upper body, spread some glue on the ends, and insert it into the top of the skirt. Allow the whole to dry. After it has dried thoroughly, check that it can stand without having to be propped up. Trim if needed. Take up some embroidery floss (or other 'hair' material.) Cut a strand about 6 inches long. Apply glue to the center top of the head. Lay the floss equidistant on either side. (Ends facing front and back. Allow to dry. Cut more lengths to form the hair. (You can braid it, or leave it smooth.) Apply glue to the top of the head, and lay the floss one strand at a time, from shoulder to shoulder. Allow it to dry a bit, then fold the strand that has been hanging over her face, up over her head. Arrange and glue the hair to your liking. Let dry thoroughly. Take up the paint, pen or inks, and draw on a simple face. Your Corn Husk Mother is now ready to adorn your tabletop!   Mabon Recipes       Black Bean Soup Ingredients Method 2 Tbs. vegetable oil 1 cup onion, finely chopped 1 jalapeno pepper, finely chopped 3 garlic cloves, minced 1/2 cup summer savory leaves 6 cups cooked black beans 2 cups water 4 cups chicken stock juice of 1 lime 4 Tbs. olive oil salt and paprika to taste 1) Heat vegetable oil in large stock pan, saute onions and jalapeno pepper for three minutes.  2) Add garlic and half the summer savory, and saute for another three minutes.  3) Add 2 cups black beans and 2 cups water. Saute, mixing constantly, until all the water is absorbed by the beans and the mixture acquires the consistency of thick puree. This will be your roux, or base, for the soup.  4) Add the chicken stock and boil for five minutes.  5) Strain the creamy liquid through a fine sieve, pressing all juices and puree through.  6) Return liquid to pot and add remaining 4 cups of beans, salt, and paprika. Boil for another 5 minutes. Sprinkle with a mixture of olive oil, lime juice, and remaining savory leaves. Serve with tortilla chips.   Mabon Harvest Rice Ingredients Method 2 Tbs. butter 1/4 cup onion, minced 2 ribs celery, diced (including tops) 1/2 lb. mushrooms, sliced 1/4 tsp. sage 1/4 tsp. marjoram 1/4 thyme 1 Tbs. red wine vinegar 1/4 cup green onion tops, minced 3 cups cooked long-grain rice 1/4 cup chopped pecans 1/4 cup parsley, chopped 1/3 cup grated parmesan cheese 1) Heat butter in a large skillet.  2) Saute onion and celery until soft.  3) Add mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat 10 minutes. 4) Preheat oven to 350° F (180C, Gas Mark4). 5) Combine vegetable mixture with green onions and rice. Stir in nuts.  6) Spread in an ovenproof casserole.  7) Sprinkle with parsley and cheese. 8) Bake 15 minutes or until heated through.  Serve with crusty bread, makes 6-8 adult portions.   Mabon Apple Bread Pudding Ingredients Method 1/3 cup raisins (about 3 oz) 1 oz. apple brandy 1 cup brown sugar, packed 3/4 cup water 1/2 tsp. cinnamon 2 large apples, peeled, cored, and cut in pieces 5 slices French bread, crusts removed 4 eggs, beaten 1 tsp. vanilla 3 Tbs. melted butter 1 Tbs. cinnamon sugar 1) Preheat oven to 350° F (190C, Gas Mark5). 2) Soak the raisins in apple brandy for 15 minutes.  3) Bring water and sugar to a boil in medium saucepan.  4) Add cinnamon and apples and simmer 5 minutes.  5) Remove from heat and cool to "warm."  6) Cut the bread into small cubes and place in a bowl. Add eggs, vanilla, raisins, and cooled apple mixture. Toss to coat the bread.  7) Coat a deep dish 9 or 10 inch pie pan with melted butter. Add the apple mixture and drizzle remaining butter on top. Sprinkle with cinnamon sugar. 8) Bake 10 minutes at 350° F.  9) Turn the oven down to 325F (160C, Gas Mark *3*) and bake 35 to 40 minutes or until set.  10) Cut into wedges and serve warm with whipped topping.