Leek Soup
3 tablespoons butter or margarine
1 cup leek, chopped, white part
1 teaspoon chicken stock
2/3 cup water
1 potato
1 cup milk
1/4 cup cream
chives, chopped for garnish

Melt butter/margarine in skillet over medium heat.
Cook leeks for appx. 5 minutes.
Add chicken stock and 2/3 cup water bring to a boil and reduce heat.
Cover and simmer for 10 minutes.
Stir in milk, cream and boiled potato.
Add potato after mashing or put in blender at low speed. Add chives as
garnish.
This recipe was donated by Basil S. Hare.




Moles Deeper'n'Ever Pie
Piecrust
2 cups flour
1/2 teaspoon salt
1/2 pound (2 sticks) salted butter
1/4 cup vegetable shortning
1/2 cup ice water

Filling
2 medium russet potatoes
3 medium or 5 small turnips
3 small beets
optional: 2 teaspoons chopped chives, 1/2 cup finely minced celery
The depth of your pie dish and size of your vegetables will determine
the exact amounts.

Topping
1 whole egg
2 egg whites
1 cup sour cream
1 medium onion
8 ounces gruyere cheese
Procedure
Piecrust:
Mix 2 c flour with 1/2 teaspoon salt
Cut in 1/2 pound(2 sticks) of cold butter
Now add 1/4 c vegetable shortening
Sprinkle with 1/2 c ice water
Form into a ball and wrap in plastic refrigerate at least 4 hours OR:
pop in the freezer for 1/2
hour
Roll out dough on floured surface.
Fit into deep pie dish. Poke forkholes in bottom.
Bake til just set at 375F for 15 minutes. Let cool.

Filling:
Peel and slice thinly 2 medium russet potatoes
Scrub and slice thinly 3 medium or 5 small turnips
Peel and slice thinly 3 small beets (the smaller the tastier)
In turn, parboil each vegetable briefly. (Start with the potatoes, end
with the beets, so as not
to mix flavors and colors.) Drain well.
Layer in pie crust, starting with the potatoes, then beets, then
turnips.
Salt and pepper each layer liberally. At this point you can add some
other flavorings, such as
2 teaspoons of chooped chives or 1/2 c finely minced celery.
Make sure to leave a little depth for the topping.
Cover with foil and pop in the oven at 375F breifly (no more than 15
minutes) while you're
making the topping.

Topping:
Mix one whole egg and 1 cup sour cream.
Add 1 finely minced white onion.
Whip up 2 egg whites, then fold into sour cream mixture.
Remove pie from oven.
Pour cream mixture over top.
Top with grated gruyere cheese, applied edge to edge so that the pie
seals.
Place on cookie sheet to catch any overflow during cooking.
Return to oven, uncovered, for about 50 minutes, or until top is
patchy-browned.
This recipe was donated by Muffa the Badger Mother.




Hotroot Soup
Ingredients:
3 pounds watershrimp (shrimp) cooked,shelled, and deveined (May be able
to use any seafood
meat, tuna fish, for instance, but I'm not sure)
Salt
Freshly ground pepper
3 tablespoons bacon fat Hotroot powder mix (a tiny bit of cayenne
pepper, 1/4 teaspoon chili
powder and 1/2 teaspoon arrowroot)
1/2 onion, chopped
4 cups sliced okra
1/2 cup chopped sweet red pepper
1 1/2 cups chopped fresh or canned tomatoes
2 teaspoons basil, crumbled
1 cup cooked rice

Procedure (by Ruddle) Boil watershrimps. Melt bacon fat in large skillet
and brown
watershrimps lightly. Remove from pan and set aside.
Add onion, okra, hotroot powder mix, and pepper and cook over medium
heat, stirring
constantly for five minutes.
Stir in tomatoes, basil, and three cups of boiling water.
Mixin watershrimps and about a teaspoon of salt. Cover and simmer 30-40
minutes. Add
cooked rice, mix well, and cook 5 more minutes to heat through.
WARNING: this otter recipe is very spicy!! Serves 4.




Another Deeper'n Ever Pie
Filling:
4 large potatoes,peeled,cut in quarters,cooked and mashed
2 small turnips,peeled,cut in chunks,cooked and mashed
2 beets boiled whole in their skins until tender, then cooled, peeled,
and sliced thinly.
1 large onion-sliced and sauteed in butter
1 cup (or more) of cheese, grated

Make a crust for a covered pie.
Roll out bottom crust and fit into a 9*9 pie plate.
Put half of the cheese over the bottom crust.
Mix potatoes and turnips together and add 1 Tablespoon butter and 1/2
cup of milk.
Put half of this into the pie crust.
Mix all the beets and onions together and put on top of the potato and
turnip mixture.
Then put rest of potato and turnip mix on and rest of cheese.
Put the top crust on with an attractive edging and slits so steam can
escape.
Bake at 375 degrees for 35-40 minutes until crust is browned.
This recipe from Sunstrike the Hammer.




Rose Pudding
petals from a fully opened rose
4 level T corn flour
1 pint milk
2 C sugar
3/4 t ground ginger
3/4 t cinnamon
1 quart cream
pinch of salt
10 dates pitted and chopped small (optional)
1 T pine-nut kernals (optional)

1.Boil the rose petals in water for 2 minutes.
2.Press the petals between kitchen towels under a heavy weight.
3.Put the corn flour in a saucepan & SLOWLY stirr in the milk.
4.Put the pan on to heat and warm until the mixture starts to thicken.
5.Pour the mixture into a blender, add sugar, cinnamon, and ginger,
6.and rose petals.
7.Blend until smooth.
8.Blend in cream and salt then return the mixture to the saucepan.
9.Heat and stir until the mixture is like thick cream.
10.Stir in dates and pine nut kernals and heat for 2 more minutes.
11.Pour into glasses and leave to cool. STIR TO KEEP A SKIN FROM
FORMING!
OPTIONAL:
Dip in honey. Sprinkle cinnamon, nutmeg on top.




Candied Rose Petals
Ingredients:
3 pints rose petals
2 cups water
21/2 cups sugar
Gather the petals when the roses are in full bloom and dewy fresh.
Spread on clean white cloth to dry.
Boil sugar and water together until candy thermomiter registers 270
degrees fahrenheit.
Remove from heat and add dried rose petals, making sure that all are
well covered with
syrup.
Leave petals in syrup until they have become somewhat transparent, then
gently lift them out
with a slotted spoon, and place them in a sieve to drain.
Shake the petals about now and then to ensure even crystallization.
When sugar-coated and cooled, place petals between folds of tissue paper
and store in cool
location.




Damson Cordial
3 1\2 cup red damsons
1 1\2 cup club soda
1 tbl. lemon juice
1\6 cup sugar
1 cup cranberry or strawberry juice
A Juicer
1.Juice damsons, and boil juice
2.Add sugar and lemon juice
3.Cool juice
4.Add Cranberry, or strawberry juice, 
Club soda and if you would like,
another 1\2 cup
seltzer water if too tart.
5.Cool, serve, enjoy.




Summer Ale

Cherry extract
Strawberry Extract
Grape Juice
Soda (Cola)
Sugar
Pour about half of a cup of the grape juice and half a cup of soda.
Mix a ML. of Cherry extract and a few drops of the Strawberry extract.
Mix a small pinch of sugar if you feel necessary, stir and enjoy.