Oz-Theme recipes

Here’s a blog for any and all recipes that have an Oz twist. Because while some may feel specific to a given event or holiday, it will be easier for fans to find them if we keep them together. 

(The image, in case you’re stumped for the Oz connection, is a cookbook cover designed by the original Oz illustrator W. W. Denslow.)

3 Responses

  1. General Jinjur’s Cranberry Chutney

    For the housewife who has little time for cooking and wants anything she must make to require little attention, mess up only one pot, and serve multiple uses, here is General Jinjur’s preferred chutney. Have it with hot or cold meats, serve with cheese and crackers, or smear it on a turkey sandwich or roll-up. Quite yummy with melted brie.

    1 1/2 cups water
    1 1/2 cups sugar
    1 pound fresh cranberries, washed
    1 Granny Smith apple peeled and diced
    1 cup raisins
    1/4 cup cider vinegar
    2 tablespoons firmly packed brown sugar
    1/2 teaspoon ground ginger or 2 teaspoons candied ginger
    1/2 teaspoon salt

    Combine sugar and water in large saucepan. Bring to a boil. Boil 2-3 minutes until sugar dissolves. Add remaining ingredients. Simmer 30 or so minutes until mixtures is thickened and the berries have burst. Cool, cover, and chill. May be served at any temperature. Will keep for weeks or can be frozen.
    Makes 6-8 servings.

    Jinjur’s preparation tips;
    – This recipe will work for a family meal, but if you need to serve an army, multiply accordingly.
    – I have a sweet tooth and prefer chopped candied ginger. Others might want to cut back on the sugar when choosing the candied option.
    – Make your husband wash the dishes.

    makes 2 loaf pans
    Preheat oven to 300°
    1 white cake mix
    1 cup sour cream
    1 box Pistachio Instant Pudding
    1/2 cup water
    1/2 cup oil
    1/4 cup sugar
    4 eggs

    Mix all ingredients. Grease 2 loaf pans. Pour half of mixture into pans. Set other half aside.

    1 tsp nutmeg
    2 Tblsp sugar
    1 1/2 Tblsp cinnamon

    Sprinkle half into pans over the batter. Pour rest of cake batter into pans. Sprinkle rest of cinnamon mixture over top. Swirl with knife.

    Bake 300° for 1-1 1/2 hour or until toothpick comes out clean.



    2 cups parmesan cheese
    1 (10oz) box of frozen chopped spinach thawed
    1 (14oz) can artichoke hearts, drained & chopped
    2/3 cup sour cream
    1 cup cream cheese
    1/3 cup mayonnaise
    2 tsp minced garlic

    Preheat oven to 375°
    Mix together Parmesan cheese, spinach & artichoke
    Combine remaining ingredients & mix with spinach mixture
    Bake 20-30 minutes
    Serve with crackers, fried pitas chips or toasted bread


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