VOLUME 1, ISSUE 5
POTM’S
MO O NW IS E
MAY 2011
HOW TO KEEP A DREAM JOURNAL—BY: AUDREY OWENS
INSIDE THIS ISSUE:
Each night our minds take us on incredible jour-
DREAM JOUR- 1 neys in our dreams. Some people may wake up and
NAL
not remember a thing, while others will wake up won-
dering why they were giving a speech naked or why
THE KITCHEN 2
WITCH
they dreamed their teeth were falling out. While we
shuffle through our morning routines, some of these
dreams will quickly fade from our memories, while
HERB OF THE 3
MONTH others are so vivid that we can remember them for
many years to come.
ANNOUNCE- There are many methods of dream interpretation.
4
MENTS One of the simplest and best is methods of all is a
dream journal. They require little effort to start, and
their simplicity makes them great tools for recording
all kinds of dreams. Below are some ideas that can
help you get started keeping a dream journal of your
own.
The first thing you’ll need to do is choose your ma-
terials wisely. A notebook and a fast pen are pre-
ferred. Pick a notebook that you feel drawn to write in,
either a fancy journal or a composition book. For this
example, we will use a standard spiral-bound note-
book.
How you choose to organize and record your
DID YOU KNOW? dreams is entirely up to you. However, there are struc-
tured methods that can help you to draw lines be-
We have a coupon
tween the dream you recorded and the symbols you
box! Take or leave a
coupon before and interpret. Open your notebook to the first page and
after each event. We turn it so that the back is facing you.
would also appreciate Before you go to bed, record the date and any sig-
coupon donations as nificant events of your day, and any medications
well.
you’ve taken before you went to bed. You can even
We have brought back
record things like the moon phase, weather, any
the “Free Cycle.” health concerns, anything that you believe may be
Bring your unwanted important to how you sleep and what you may dream
items and give them about.
away! Don’t spend too long on this; Once you finish, out
the journal and pen aside, very close to your bed, and
have a good night’s sleep.
The first thing you should do upon waking,
whether it be in the middle of the night or in the
morning , is reach for your journal. Below where
you recorded the information from the day be-
fore, write out all that you can about your dream.
Do not worry too much about the timeline of a
dream if you remember something after it should
have been written. If you should wake up and
find that you do not remember your dream, just
write “no recall” in the space where you would
write a dream.
Once you get all that you can remember about
the dream out, take a break and don’t look back
over it for a while. Wait until the evening or later
in the afternoon before you try to interpret the
symbols. Read back over the dream and try to
figure out what the symbols mean. On the facing
page is where you will write the interpretations of
symbols, so that one page has the details of the
day and the dream, and the facing page has the
meanings.
Remember that dream recording gets better
with practice. The more you do it, the more de-
tails you will remember. This method also offers
you a dream dictionary inside your journal. If you
dream of something that you have dreamed of
before, you can turn back to that symbol’s place
in the journal. While there are dream dictionaries
on the market, some may have slightly different
meanings to different people.
Dream interpretation is a personally rewarding
art. By seeing where your mind takes you when
you sleep, you can see what’s on your mind and
what symbols or messages your unconscious
mind is trying to tell you. Pay attention to the
world in your dreams and it will show you things
you wouldn’t normally see while awake.
 MOONWISE Page 2

CAT THE KITCHEN WITCH—CAT COX CARTER

For this month I had difficulty picking a savory item to give! I kept trying to think of
something that I had made recently that I could pass along to you. Unfortunately,
as of lately I have been making dinners and my lunch from packages and boxes.
Don’t get me wrong, I love my Lean Cuisines. They are convenient and taste good.
The problem was I kept hearing my Nana in my head saying “Love does not come
from a box, it comes from taking the time to make something homemade and spe-
cial!” The recipe is from Campbell’s and I got it from their cookbook. It is also
quick and easy but it is mostly homemade. I hope you enjoy!

The baked item is what I made for the Yule Ball and very few of them came home
with Chris and I. I got the recipe from my “Taste of Home Cookie Cookbook.” Most
of the recipes can be found on their website and all of the recipes that I have
made have turned out great!

CHEESY CHICKEN & RICE CASSEROLE

Ingredients:
1 can (Campbell's® Condensed
Cream of Chicken Soup (Regular
or 98% Fat Free)
2 1/2 cups water
1 cup uncooked regular long-grain
white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken
breasts halves
1/2 cup shredded Cheddar
cheese (I use low fat)
Directions:
Heat the oven to 375°F. Stir the
soup, water, rice, onion powder,
black pepper and vegetables in a
2-quart shallow baking dish.
Top with the chicken. Season
the chicken as desired. Cover
the baking dish.
Bake for 1 hour or until the
chicken is cooked through
and the rice is tender. Top
with the cheese. Let the cas-
serole stand for 10 minutes.
Stir the rice before serving.
Tip: To try it Alfredo, substi-
tute broccoli flowerets for the
vegetables and substitute
1/4 cup grated Parmesan for
the Cheddar cheese. Add 2
tablespoons Parmesan
cheese with the soup. Sprin-
kle the chicken with the re-
maining Parmesan cheese.
Trim It Down: Use Camp-
bell's® 98% Fat Free Cream
of Chicken Soup instead of
regular soup and use low fat
“If you roll the
cheese instead of regular
cheese.
dough with
Mexican: In place of onion
powder and pepper use 1
parchment
teaspoon chili powder. Sub- paper and then
stitute Mexican cheese blend
for Cheddar. the plastic rap, it
Italian: In place of onion pow- is easier to
der and pepper use 1 tea-
spoon Italian seasoning, remove and
crushed. Substitute 1/3 cup
shredded Parmesan for does not stick.”
Cheddar.

CHOCOLATE MINT CREMES

Ingredients:
1 cup butter, softened
1-1/2 cups confectioners' sugar
2 ounces unsweetened choco-
late, melted and cooled
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Frosting:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon peppermint
extract
Green food coloring, optional
Directions:
In a large bowl, mix, cream,
butter and confectioners'
sugar. Add the chocolate, egg
and vanilla; mix well.
Combine the dry ingredients;
gradually add to creamed
mixture, beating well. Shape
dough into a 2-in. diameter roll;
wrap in plastic wrap*. Refriger-
ate for 1 hour or until firm.
Unwrap dough and cut into 1/8-
in. slices. Place 2 in. apart on
ungreased baking sheets. Bake
at 400° for 7-8 minutes or until
edges are firm. Remove to wire
racks to cool.
In a small bowl, combine frost-
ing ingredients. Frost cookies.
Store in airtight containers.
Yield: about 6 dozen.
 VOLUME 1, ISSUE 5 Page 3

HERB OF THE MONTH—BY: REBECCA SOUTHARDS

Historically, cilantro is among the world’s
oldest spices and said to be one of the
first spices to arrive in America. This fresh
flavorful feathery flat leaf herb is also re-
ferred to as Chinese parsley or coriander
leaves. The entire plant [leaves, stalk,
seeds, even the roots] is edible and worth
singing its praises but, it’s the coriander
seeds that are the focus and our herb of
the month.
name of the person they wish to attract.
They also say that they mix Coriander
with Cumin Seeds, Periwinkle Leaves and
Magnolia Leaves and sew them into the
mattress to promote faithfulness and
marital fidelity. Also, Coriander, along
with Flax Seed, Angelica Root, and
Golden Seal Root, are carried in a con-
jure bag to prevent headaches and ward
off diseases.

Coriander seed is actually the dried fruit
of the coriander plant. It’s used as a
spice and has a refreshing, earthy-lemony
scent. I like to open the jar and inhale; it
smells so delicious! Coriander seed is
one of the most popular of all the spices
used in Indian cuisine, plus is an essential
flavor covering broad culinary territory in
recipes from African, Asian, Latin Ameri-
can and Middle Eastern kitchens.
Coriander seeds are believed to be Lucky
in three different ways, for drawing new
love, to bring about fidelity in marriage,
and as a charm against illness. To use
Coriander seeds for love-drawing, folks
mix the seeds with other love-herbs and
carry them in a red flannel bag with the
Coriander is primarily used in modern
medicine as a flavoring agent in medi-
cines and as a stomach soothing addition
to more irritating compounds.
For upset stomach and flatulence relief,
chew on Coriander seeds or drink a tea
made from the seeds.
“Coriander seed
For relief from the pain of rheumatism, is one of the
pound the seeds and combine with hot
most popular of
water or tea to make a paste, then apply
to the affected area. Oatmeal may be the all spices
added to this mixture to produce the de- used in Indian
sired consistency.
cuisine.”

FUN FACTS

It is a key ingredient in Indian curry powders, curry dishes,

and garam masala.
It is used as a pickling spice.
It has been prescribed as a digestive for thousands of
years.
It helps relieve indigestion and nausea.
It has antibacterial properties.
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