MUSHROOM HORS D'OEUVRES
Ingredients
1 small pkg. cream cheese
1/2 cup washed, sliced and chopped Mushrooms
1 Egg Yolk
1 tsp. Minced onion
4 tbsp. butter
english muffins
Cream first 5 ingredients and spread on English muffins. Cut them
into quarters. Broil in oven until bubbly. Serve and enjoy!!!
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Salsa
Ingredients
19 oz. tomatoes
2 tsp. cider vinegar
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
4 green onions, chopped
1 clove garlic, minced
1/2 sweet green pepper, chopped
Chop tomatoes. Stir in vinegar, cumin, chili powder, onions, garlic
and green pepper. Enjoy!
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Potato Soup
Ingredients.
5 large russet potatoes peeled and diced
3-4 leeks
4 cups water
1 1/2 cups milk
1/2 tsp. caraway seeds
2 tbsp. dillweed
1 tsp. salt
fresh ground pepper
3-4 tsp. sour cream
butter
Cook potatoes and leeks until tender. Add milk, caraway seeds,
dillweed, salt and pepper to taste. Let soup simmer another 15-20
minutes. Stir in sour cream and butter. Heat through and serve.
Enjoy!!
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Cream of Cauliflower Soup
Ingredients
Butter
Chicken Broth
Chopped onions
flour
milk
chopped cauliflower
Shredded Cheese
Salt, pepper, croutons and parsley
Melt butter in a large pot. Saute onions. Stir in cauliflower and
chicken broth. Bring to a boil. Cook 12-15 minutes. Smoothly combine
flour and milk. Add to saucepan. Cook and stir until it boils and
thickens. Remove from heat. Add cheese. Stir until melted. Add salt
and pepper to taste. Serve with croutons and parsley.
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Sesame Seed Salad
Ingredients
1/2 cup sesame seeds
1 tbsp. butter
1/4 cup parmesan cheese
2 heads lettuce
1/3 cup sliced green peppers
1/4 cup sliced cucumber
1 tbsp. minced onion
1 cup sour cream
1/2 cup mayonnaise
1 tsp. terragon vinegar
1 tbsp. sugar
1 tsp. salt
pepper to taste
Saute sesame seeds in butter until golden. Remove from heat. Add
parmesan and mix well. In a seperate bowl, tear 2 heads lettuce and
add green peppers, cucumber and onion. In another bowl, add sour
cream, mayonnaise, terragon vinegar, sugar, salt and pepper to taste.
Toss salad lightly. Add dressing. Top with sesame seeds. Enjoy!!!
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Layered Salad
Chop the following and layer in a large salad bowl:
lettuce
celery
green pepper
mushrooms
green onions
frozen peas
radishes
carrots
cabbage
broccoli
3 hard boiled eggs, chopped fine
1/2 cup parmesan cheese
Top with:
3 cups mayonnaise
1 tbsp. sugar
garlic powder
Garnish with tomatoes. Enjoy!!!
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Leek and Potato Pie
Ingredients
2 leeks, washed well and chopped
1 onion, finely chopped.
1 tbsp. butter
3-4 cups mashed potatoes
1 lb. ricotta or cottage cheese
2 eggs, slightly beaten
salt and pepper to taste
Saute leeks and onion in butter. Mix with remaining ingredients and
put in oiled shallow baking dish. Bake at 350 degrees F. for 30-40
minutes until golden Enjoy!!!
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Deluxe Chicken Wings
Ingredients
1 bottle of apricot preserves
1 bottle dark russian salad dressing
1 pkg. onion soup mix
20-30 shicken wings
Mix preserves, dressing and soup mix. Pour over chicken and let
marinate OVER NIGHT. Bake at 350 degrees for 2 hours and enjoy!!!
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Pineapple and Cherry Delight
Ingredients
19 oz. crushed pineapple
19 oz. cherry pie filling
vanilla cake mix
chopped walnuts
butter
Pour pineapple over bottom of pan. Cover with cherry pie filling.
Sprinkle cake mix over pie filling. Cover top with chopped walnuts
and pats of butter. Bake at 350 degrees F. for 1 hour. Enjoy!!!
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Honey Garlic Chicken Wings
Ingredients
3 lbs. chicken wings
1 cup water
2 cups white sugar
1/2 tsp. garlic powder
5 tbsp. soy sauce
2 tbsp. cornstarch
Lay wings in a roasting pan. Combine other ingredients and pour over
wings. Cook for 1 1/2 hours at 350 degrees F.. Enjoy!!!!
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OBrien Potatoes
Ingredients
3 slices of bacon, diced
4 potatoes, peeled and diced
1 onion, peeled and diced
1 tbsp. chopped parsley
salt and pepper
Place bacon in frying pan and cook 3-4 minutes over medium heat.
Remove bacon and set aside. Add diced potatoes to hot bacon fat.
Season well. Partially cover and cook 6-7 minutes over medium heat.
Stir occasionally. Add onion and bacon to pan. Cook 3-4 minutes
uncovered on medium heat. Sprinkle with parsley and enjoy!!!
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Garden Rice Salad
Ingredients
1 pkg. long grain and wild rice mix
1/2 cup mayonnaise
1/4 cup plain yogurt
1 cup sliced celery
1/2 cup cubed tomatoes
1/2 diced cucumber
2 tsp. chopped parsley
1/8 tsp. seasoned salt
1/8 tsp. pepper
1/4 cup chopped dry roasted peanuts
Cook rice; let cool. Toss slightly with next 8 ingredients. Cover and
chill. Garnish with peanuts. Enjoy!!!
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Nut Cake
Ingredients
2 cups flour
1 cup sugar
1 cup sour cream
1/2 cup butter
2 eggs
1 tsp. vanilla
1 tsp. lemon juice
1 tsp. baking powder
1 tsp. baking soda
Mix all ingredients.Topping1/2 cup chopped walnuts1/2 cup brown sugar
1 tsp. cinnamon Combine and sprinkle on top. Bake at 350 degrees F.
for 45 minutes.Enjoy!!!
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Brown Rice
Ingredients
2 cups rice
1 pkg. onion soup mix
1/4 cup oil
1 can mushrooms and stems
2 tbsp. soy sauce
Wash rice and put in a large casserole. Add mushrooms. Add onion soup
mix, 4 cups water, soya sauce and oil. Mix together and cook at 350
degrees F. for 1 hour. Enjoy!!!
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Almond Crescents
Ingredients
1 cup soft butter
1/2 cup icing sugar
1 tsp. vanilla
1 tsp. ice cold water
1/8 tsp. almond extract
2 cups flour
1 cup grated almonds
Cream butter. Add sugar, vanilla and almond extract. Stir in flour and
ground almonds. Take a teaspoon of dough and roll and bend it into a
crescent shape. Bake at 325 degrees F. on ungreased cookie sheet.
Cool and sprinkle with icing sugar. Enjoy!!!
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Red Snapper and Vegetables
Ingredients
2 lbs. red snapper, cut into big pieces
1 green pepper
1 medium onion
2 carrots
3 stalks of celery
1 can of tomatoes
1 tbsp. flour
Salt and pepper
2 tbsp. paprika
2 tbsp. vegetable oil
Heat oil in a deep skillet. Add pieces of onion and fry until
translucent. Add carrots and celery and let cook on low heat until
vegetables are tender. Add cut snapper and green peppers and season
to taste. Let cook until fish is done. Serve with rice or pasta.
Enjoy!!!
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Chicken Fingers
Ingredients
4 boneless chicken breasts, butterflied
2 eggs. beaten with salt and pepper
Bread crumbs
oil for frying
Cut chicken into 3 inch strips. Heat oil in skillet. Dip chicken in
egg mixture, then in breadcrumbs and fry until both sides are golden
brown. Remove chicken from skillet, let cool and enjoy!!!
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Celery and Almond Soup
Ingredients
Buttercelery, chopped
curry powder
chicken stock
minced fresh parsley
milk
salt and pepper to taste
whipping cream
slivered toasted almonds
Melt butter in saucepan over low heat. Add celery and curry and cook
for about 10 minutes, stirring occasionally. Stir in chicken stock
and parsley and bring to boil over high heat. Reduce heat to low,
cover and simmer for 20 minutes. Blend in milk, salt and pepper. Mix
well until smooth. Return to low heat and warm through. Stir in cream
and onions before serving.Enjoy!!!
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Strawberry Salad
Ingredients
1 Romaine lettuce
1 cup chopped cucumbers
1 cup sliced mushrooms
1 cup sliced red onion
2 cups bean sprouts
1 1/2 cups sliced strawberries
Tear lettuce in pieces and arrange in a large salad bowl. Layer on
other ingredients. Garnish with 1/2 cup toasted sliced almonds.
Enjoy!!!
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Beef Rice
Ingredients
1 lb. minced meat
3 tbsp. oil
2 medium onions diced
2 stalks of celery
20 oz. of tomatoes
1 tbsp. salt
1/4 tsp. pepper
1 cup raw rice
Brown meat in hot oil. Add remaining ingredients and cover tightly.
Simmer for 1/2 hour, stirring occasionally. Enjoy!!!
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Apple Tart
Ingredients
1 cup flour
1/4 tsp. salt
2 tbsp. sugar
1/2 cup butter
1 tbsp. white vinegar
Filling
1 cup sugar
2 tbsp. flour
1/2 tsp. cinnamon
3-4 cups coarsly grated apples
Preheat oven to 400 degrees F.. Combine first 3 ingredients lightly
with a fork. Cut butter in. Stir in vinegar. Spread dough on bottom
of pan. Combine ingredients for filling and spread evenly over dough.
Bake 1 hour. Enjoy!!!
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Baked Peaches
Ingredients:
8 medium peaches, make sure they're very firm and ripe. Peeled,
pitted, and sliced 1/2 thick.
1/4 cup and four tsp. light brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 tbsp. flour
1 tbsp. unsalted, softened margarine
Directions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In an ungreased 1 quart baking dish, place the peaches, 1/4 brown
sugar, cinnamon, and nutmeg, and stir together.
3. In a small bowl, blend the remaining brown sugar, (4 tsp.) flour,
and margarine. Spread evenly over the peaches.
4. Bake in the oven for 30 minutes, or until the peaches are tender.
Serve warm or cold, topped with whipped cream.
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Golden Carrot Soup
Ingredients
1/3 cup butter
1/2 cup chopped onion
2 cups thinly sliced carrots
3 chicken bouillon cubes
3 cups boiling water
1/4 cup long grain rice
1/2 tsp. salt
2 cups whole milk
Saute onions in butter until golden. Add carrots and toss until
coated with butter. Add bouillon cubes, water and rice. Cover and
simmer until carrots are tender and rice is cooked. Add salt. Blend
until smooth. Add milk and heat. Enjoy!!!
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Peanut Pasta
Ingredients
1/3 cup peanut butter
1 tbsp. oriental sesame oil
2 tbsp. cider vinegar
1 tbsp. chopped green onion
1/4 tsp. cayenne pepper
Mix together ingredients and stir into hot spaghetti. Good hot or
cold.Enjoy!!!
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Beef Vegetable Soup
Ingredients
1 lb. ground beef
1/2 cup chopped onion
5 cups water
1 bay leaf
1/4 tsp. salt
1/8 tsp. pepper
19 oz. tomatoes
1 pkg. frozen vegetables
Cook beef and onion. Add water, bay leaf, salt, pepper and tomatoes.
Heat to boiling, stirring constantly. Break up tomatoes. Reduce
heat. Cover. Simmer for 10 minutes. Stir in vegetables, return to
boil. Reduce heat, cover and cook until vegetables are tender.
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Coleslaw
Ingredients
1 head cabbage
2 carrots
1/2 onion
2/3 cups white vinegar
1/3 cup white sugar
1/2 cup vegetable oil
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seeds
Shred washed cabbage finely. Grate carrots and finely chop the onion.
Combine the vegetables in a large bowl. Combine vinegar, sugar oil and
spices in a small saucepan; bring to a boil, stirring to dissolve
sugar. Pour hot dressing over cabbage mixture and stir well. Cover
and chill.Enjoy!!!
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Spinach Dip
Ingredients
1 cup mayonnaise
1 cup sour cream
1 pkg. swiss vegetable soup mix
1 pkg. frozen chopped spinach
Combine mayonnaise, sour cream, and soup mix. Mix well. Add spinach.
Slowly mix thoroughly. (This may not sound like it tastes good, but
it does...and prevents scurvy!) Enjoy!!!
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Broccoli Supreme
Ingredients
6 cups fresh broccoli uncooked
1/2 cup raisins
2 tbsp. onion chopped
Dressing
1 pkg. cream cheese
1 egg
2 tbsp. vinegar.
2 tbsp. oil
2 tbsp. white sugar
1 tbsp. mustard
Chop broccoli into small, bit-size pieces. Mix dressing ingredients
well and pour over broccoli, raisins and onion. Toss and chill.
Enjoy!!!
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Bean Salad
Ingredients
19 oz. chick peas
19 oz. red kidney beans
14 oz. halved string beans
1 boiled potato, sliced thinly
1/2 cup red wine vinegar
1/2 red or white onion, sliced
1 clove garlic, minced
2 radishes sliced
1/2 cup oil
oregano
Sweet basil
pepper
mint
salt
Rinse beans thoroughly. Combine all ingredients well. Season to taste
with oregano, sweet basil, mint, salt and pepper to taste. Chill well
before serving, mixing occasionally. Enjoy!!!
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Italian Country Chicken
Ingredients
3 tbsp. olive oil
1 large onion
2 garlic cloves, minced
1 lb. boneless chicken breast
2-6 oz marinated artichoke hearts
1-7 oz. roasted red bell peppers
1/2 cup pitted black olives
salt and pepper
3/4 lb. freshly cooked fusilli
grated parmesan
Heat oil in heavy skillet over medium heat. Add onion and garlic and
cook until translucent. Add chicken and stir until cooked. Mix
artichokes, peppers and olives. Season with salt and pepper. Pour
over fusilli and toss well. Enjoy!!!
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Potato Surprise
Ingredients
9 large potatoes
1 large cream cheese
1 cup sour cream
salt, pepper and garlic to taste
1/2 cup chopped green onion
Mash potatoes. Then add remaining ingredients. Whip until smooth. Top
with grated cheese. Bake at 350 degrees F. uncovered for 30-45
minutes. Enjoy!!!
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Blueberry Muffins
Ingredients:
1/2 c Unsalted butter, room temp
1/2 c Granulated sugar
1/2 c Powdered sugar
1 1/2 tb Vanilla
2 Eggs
1 cup Buttermilk or plain yogurt
1 ts Freshly grated nutmeg
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/3 c Cake flour
2 tb Whole-wheat flour
1 c All-purpose flour
2 c Fresh or frozen blueberries
1/2 tsp Freshly grated nutmeg
1/4 c Granulated sugar
Directions:
1. In large mixing bowl cream butter with both sugars until very
light in color. Scrape sides of bowl with rubber spatula. Add
vanilla, eggs and buttermilk, beating constantly.
2. In another bowl stir together nutmeg, baking powder, baking soda,
salt and flours. Add to butter mixture. Gently mix just until
combined. Gently fold in blueberries. Fill paper-lined muffin cups to
top with batter. Sprinkle each muffin with about 2 teaspoons nutmeg
sugar.
3. Bake on rack in upper 1/3 of 400-degree oven until muffins are
lightly browned, about 20 to 25 minutes. Remove muffins from pan to
cooling rack. Serve warm or at room temperature. Makes 16 muffins or
6 jumbo muffins.
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Honeyed Scones
Ingredients:
1 3/4 cups flour
2 1/2 teaspoons baking powder
Sugar
1/2 teaspoons salt
6 tablespoons butter
2 eggs
1/3 cup milk
1/4 cup honey Directions:
This recipe takes around 40 minutes. Preheat oven to 425F. Greese a
large cookie sheet. In a medium bowl, with a fork, mix flour, 1
tablespoon sugar, and the salt. With pastry blender, blend butter in
until mixture resembles coarse crumbs. In a cup beat eggs with a
fork; reserve 1 tablespoon. YOU WILL NEED THIS TABLESPOON LATER ON!
Stir milk into remaining beaten eggs and then stir the egg mixture
into flour mixture until well mixed. Turn dough onto lightly flowered
surface and with floured rolling pin lightly roll dough until it is
1/2" thick. With a knife cut out 3" squares; cut each square
diagonally into two triangles. With pancake turner or spatula place
triangles 1" apart on cookie sheet. Brush with reserved egg and
spinkle with 2 tablespoons sugar. Bake 10-15 minutes until golden.
When scones are finished cooking, but still relatively warm,
brush top with a thin glaze on honey. Makes 10-12 scones.
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Autumn Apple Muffins
Ingredients:
1 Egg, slightly beaten
2 tb Soft butter
1/4 c Sugar
1/4 c 2% yogurt OR
3/4ts lemon juice + 2% milk
1/3 c 2% milk
1/2 c Bran
1 med. Apple, grated
1/2 c Raisins, soaked
1/2 c Rolled oats
1/3 c Wholewheat flour
1/3 c All-purpose flour
3/4 ts Baking powder
1/2 ts Baking soda
3/4 ts Cinnamon
1/4 ts Salt
Directions:
1. In large bowl, combine the first 10 ingredients.
2. Sift dry ingredients together. Add to bran mixture, stirring until
moistened.
3. Spoon into muffin cups. Bake at 425 F for about 20 minutes or
until golden brown.
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'Unnymoles
Ingredients:
3/4 cup of flour
1/4 cup of margarine or butter
3 tablespoons of powdered sugar
2-3 teaspoons of cold water (Maybe more)
Strawberries
Raspberries
Honey
Directions:
1. Mix flour, margerine, and powdered sugar until crumbly
2. Sprinkle in 1 teaspoon of water until a dough forms
3. Split into approximately 9 lumps
4. Flatten each peice of dough and spread with honey
5. Place 1 strawberry and 1 raspberry in the middle of each circle
6. Wrap the pastry around the berries and spread damson juice or
grape or damson jelly on top. 7. Bake at 350 degrees for 15-20 min.
(Note: You might want to make more pastry for this recipe these
'unnymoles are rather small.)
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Strawberry Cordial
Ingredients
5 large, plump strawberries
1/2 tsp. sugar
1/3 tbs. honey (thin)
Directions
squeeze strawberries into cup, then add the sugar and brew until a
crimson red. Add honey and stir until light red
-Fireeyes
Honey scones
Ingredients:
-1 3/4 cups flour
-2 1/2 teaspoons baking powder
-Sugar
-1/2 teaspoon salt
-6 tablespoons butter
-2 eggs
-1/3 cup milk
-1/4 cup honey
Directions:
You will need about 40 minutes. Preheat oven to 425F. Grease large
cookie sheet. In medium bowl, with fork, mix flour, baking powder, 1
tablespoon sugar, and the salt. With pastry blender or two knives
used scissors-fashion, blend in butter until the mixture resembles
coarse crumbs. In cup, with fork, beat eggs; reserve 1 tablespoon.
YOU WILL NEED THIS TABLESPOONOF EGG LATER ON. stir milk into the
remaining beaten eggs, stir egg mixture into flour mixture until well
mixed. -Turn dough onto lightly floured surface; with floured rolling
pin, lightly roll dough 1/2" thick. With knife, cut dough into 3-inch
squares; cut each square diagonally into two triangles. With pancake
turner, or spatula, place triangles 1 inch apart on cookie sheet. -
Brush with reserved egg and sprinkle with 2 tablespoons sugar. Bake
10-15 minutes until golden. When the scones are finished cooking, yet
still relatively warm, brush the top with a thin glaze of honey.
Makes about 10-12 scones.
-Urntire.
Nut Cake
4 sticks butter
1 tsp. baking powder
2 c. sugar
1/2 lb. cherries (crystallized, cut up)
6 eggs
1/2 lb. pineapple (crystallized, cut up)
4 c. plain flour (sifted twice)
1 lb. nuts (chopped)2 tsp. vanilla
Cream butter and sugar, adding little flour and 1 egg at a time. Add
rest of ingredients. Bake in tube pan, use brown paper in bottom.
Bake at 275 degrees for 2 1/2 hours.
-Umbra Mortalis
Perfect Redwall Breakfast
Ingredients:
oatmeal
warm honey
4 scones
peeled, cored, and thinly sliced apples
sugar
cinnamon
whipped meadow cream
raspberries
strawberries
Pour oatmeal into the bottom af a deep dish. Pour a generous amount
of warm honey over it and mix it in thoroughly. Warm up the scones
and arrange them around the oatmeal. Drizzle warm honey all over
scones. Season fresh sliced apples with cinnamon and sugar. Place the
apple slices around the oatmeal. Top scones with whipped meadow
cream and add washed strawberries and raspberries. Enjoy!
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Mossflower Wedge
Ingredients:
Mushrooms
Leeks
Spring Onions
Carrot
White Turnip
Potato
Cabbage
Pastry
Gravy
Vegetable Oil
Finely grate, chop and dice all of the vegetables. Arrange all of the
vegetables in a deep pan lined with pastry. Cover all of the
vegetables with gravy and mix lightly. Cover with a sheet of pastry
and crimp edges with a fork. Cut slits into the pastry top and brush
with a mixture of vegetable oil and finely chopped spring onions.
Cook until the top is golden brown and there is no more steam coming
out of the slits in the top. Enjoy! (NOTE: Try making variations of
the Mossflower Wedge by using different vegetables. Gravy is an
optional ingredient.)
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SUMMER SALAD
INGREDIENTS:
3 large cucumbers, peeled, halved and seeded
1/2 cup chopped fresh mint leaves
1/4 cup fresh parsley
Grated rind of 1 orange
1/2 cup olive oil
1 cup red vinegar
1/4 granulated sugar
DIRECTIONS:
1.Cut cucumbers into crescents. Toss them in a bowl with the mint,
parsley, and orange rind.
2.Wisk oil, vinegar, and sugar and pour over the salad. Cover salad
and refrigerate for 4 hrs.
3.Toss again before serving very cold. (Serves 6-8)
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WATERCRESS SOUP
INGREDIENTS:
2 medium leeks
2 bunches watercress (10 oz.)
1 medium potato
2 tablespoons butter
1 medium onion, sliced
1 1/2 cups milk
1/2 cup whipping cream
Fresh nutmeg (grated)
DIRECTIONS:
1.Wash and trim leeks. Cut white parts. Rinse watercress, use only
leafy part. Put bunches of watercress into a large saucepan of
boiling water. Bring to a boil and rinse immediately and rinse under
cold water. Drain and squeeze dry. Peel potato and cut into thin
slices.
2.Melt butter. Add onion and leeks and cook, stirring for 10 minutes.
Then add watercress bunches and cook, stirring for 2 min. Add potato
and some salt and pepper and bring to a boil. Reduce heat, cover pan,
and simmer. Stir occasionally (about 20 min.)
3.Put soup in a blender. Then strain to remove stringy parts of
watercress.
4.Put soup back in pan and add milk. Bring to a boil while stirring.
Add 1/4 cup cream. If soup is too thick, add the rest of the cream.
5.Serve soup hot or cold.
Serves 4.
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Currant Scones
Ingredients
2 cups cake flour
2 cups bread flour
1 tb. baking powder
1/4 cup butter + extra for greasing pan
1/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup currants
1 tb. sour cream
1 egg yolk
1-2 tsp. water
Directions
- Sift cake flour, bread flour, and baking powder into bowl.
- Beat butter and sugar until creamy. Add eggs and 1/4 cup milk,
currants and sour cream. Mix dough lightly but thoroughly.
- Roll out dough 1/2 inch thick and cut into 2-in rounds. Place on
lightly greased baking sheet. Beat egg + water to brush scones.
- Bake at 350° till golden brown -- 25 min.
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SUMMERCREAM
INGREDIENTS:
1 egg yolk
4 oz. cream cheese
1 cup sour cream
1 cup heavy cream
1 teaspoon honey or sugar
Any amount of any type of berry
DIRECTIONS:
1.Blend all ingredients together until perfectly smooth.
2.Add any type of berry you want.
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MEADOWCREAM
Ingredients:
2 2/3 cups of confectioners' suger
2/3 cup soft butter
3/4 teaspoon vanilla
2 tablespoons milk
1 cup chopped almonds
1/2 cup chopped, dried apples, candied is desired
In small mixer bowl, blend suger, butter, and vanilla at low speed.
Gradually add milk; beat until smooth and fluffy. Mix in almonds and
apples.
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STRAWBERRY CORDIAL
INGREDIENTS:
4 cup(c.) strawberries
1/2 c. sugar
3 c. orange juice
3/4 c. lemon juice
1 1/4 qts. chilled ginger ale
1/2 c. sugar
DIRECTIONS:
1.Mash 4c. strawberries with 1/2 cup sugar. Let stand 1 hr. Force
through strainer.
2.Add orange and lemon juices, ginger ale, and 1/2 cup sugar to
strained strawberry juice.
3.Pour into glasses. Makes about 3 quarts.
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Apple-Raisin Tart
Ingredients:
Sugar
Cinnamon
Pastry
Apples
Raisins
Whipped Meadow Cream
Peel, core, and slice the apples into small chunks. Combine with
sugar and cinnamon in a large bowl. Toss well to coat apples with
cinnamon and sugar. Mix in raisins. Line the bottom of a small baking
dish with pastry. Pour in fruit mixture. Cover with more pastry and
bake til the pastry is golden brown and crispy. Add whipped meadow
cream. Enjoy!
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Fruity Pie
Ingredients
Pie Crust
Sugar
Peaches
Plums
Apples
Raisins
Strawberries
Whipped Meadow Cream
Ready pie crust. Core apples and remove peach and plum pits. Peel the
peaches, plums, and apples and chop them into small cubes. Slice up
strawberries. Put all fruit (including raisins) in a large bowl and
coat with sugar. Pour the fruits into the pie crust and cover with a
layer of pastry. Crimp the edges of the pastry with a fork. Brush the
top with butter and cut small slits in the top. Bake until the top is
golden brown. Top with as much or as little whipped meadow cream as
you like. Enjoy!
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Salamandastron Hares Breakfast
Ingredients:
Oatmeal
Scones
Honey
Sugar
Apples
Strawberries
Sugar
Cinnamon
Pastry
Whipped Meadow Cream
Prepare oatmeal and pour into the bottom of a deep dish. Mix in honey
thoroughly. Sprinkle sugar and cinnamon over it all. Heat scones and
top them with meadow cream. Peel, core and slice the apples. Arrange
around the oatmeal. Stick strawberries in the oatmeal and whipped
meadow cream. In a seperate bowl, mix strawberries, apples, sugar and
cinnamon. Toss well. Cut the pastry into small squares. Spoon in
fruit mix. Fold the pastry over to cover the fruit and place them on
a greased cookie sheet. Bake until the pastry is golden brown and
flakey. Top with meadow cream. Serve with the oatmeal dish. Enjoy!
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Shrimp Kebobs (An otter favourite)
Ingredients:
Fresh shrimp
fresh spring onions
fresh leeks
fresh mushrooms
fresh sweet peppers
hotroot for seasoning.
Skewer shrimp and vegetables on a wooden stick. Carefully roast it
over a small fire. Be careful not to burn it! After its thoroughly
roasted, season with hotroot. The hotter the better! Serve with
plenty of cold drinks. Enjoy!
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Seafood Soup (Another otter favourite)
Ingredients:
Shrimp
Scallops
Lobster Meat
Crab Meat
Mussels
Onions
Sweet Peppers
4 Cups Fresh, Clean Water
Salt and Hotroot to Taste
Boil water over medium heat. Slowly, one at a time, stir in shrimp,
scallops, lobster, crab and mussels. Stir until thoroughly cooked. Add
onions and peppers. Simmer for 5 minutes. Add salt and hotroot to
taste.Enjoy!
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Quail and Fish Stew
Ingredients:
Quail
Any Freshwater Fish
Onions
Peppers
Leeks
Potatoes
Salt
Hotroot
Slowly roast the cleaned quail over a small fire. Chop up the quail
and add it to 4 cups of fresh, clean boiling water. Finely chop the
onions, peppers, leeks and potatoes. Simmer for 5 minutes or until
the vegetables are tender and thoroughly cooked. Add salt and hotroot
to taste. Let cool and enjoy!
~Bloodspray the Traitor
Root n Berry Treat(Perfect for Travellers)
Ingredients:
Any roots you can find
raspberries
strawberries
blueberries
blackberries
pastry
sugar
vegetable oil
Finely chop the roots. Arrange the pastry so it lines the bottom and
the sides of a deep pan. In a seperate bowl, mix berries and roots.
Sprinkle with sugar.Pour the berry mix into the pastry and cover with
more pastry. Brush the pastry with vegetable oil and bake until the
top is golden brown. Enjoy!
~Bloodspray the Traitor
Fruit Scones
Ingredients:
4-5 scones
strawberries
apples
oranges
bluberries
raspberries
blackberries
whipped meadow cream
Chop up all of the fruit into bite-sized pieces. Sweeten with sugar.
Heat up the scones and top with a 1 inch layer of whipped meadow
cream. Spoon the fruit onto the crem and press down lightly. Enjoy!
~Bloodspray the Traitor
Berry Shake
Ingredients:
Ice Cream
Strawberries
Blueberries
Raspberries
Blackberries
any other berries
Put 3 scoops of ice cream into the blender. Blend slowly while adding
berries. Blend on low speed so that the finished milk shake is not too
thick but not too thin. Pour into a tall glass. top with whipped
cream.Enjoy!
~Bloodspray the Traitor
Fish and Fruit Dish
Ingredients:
Freshwater Fish
Strawberries
Raspberries
Blueberries
Blackberries
Apples
Oranges
Grapes.
Roast fish until it is thoroughly cooked. Keep aside but keep warm.
Chop all of the fruit and mix it up so all of the juices are combined.
Drain all of the juices and place the warm fish on a dish. Pour fruit
on and around the dish. Pour 2 tablespoons of the juice over the fish
and the fruit. Enjoy! (NOTE: The juices can be used to make a fruit
juice which goes well with the meal.)
~Bloodspray the Traitor
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