Gully Dwarf Recipes

GULLY DWARF STEW

Meat from 2 medium-size lizards(or 2 pounds of stew meat
if lizard is out of season)
2 tbsp flour 2 times (1 and 1 and 1 and 1 or 4 tbsp or 1/4 cup)
2 potatoes and 1 pot, mangled(1 and 1 and 1 or 3 potatoes, diced)
2 carrots 2 times, stabbed(1 and 1 and 1 and 1, or 4 carrots sliced)
1 stalk celery, stabbed(sliced)
2 onions, murdered(chopped)
2 bouillon cubes, crushed(Chicken bouillon good with lizard meat,
beef bouillon for beef meat)
2 cups water, burbled(boiling)
1 tsp $#@*!sauce(Worcestershire sauce)
2 tbsp parsley, murdered(chopped)
2 cloves garlic, mashed(minced)
1 bongleberry leaf(a bay leaf may be substituted)
1 tsp red gunk (paprika)
1 tsp salt
1 sneeze black pepper(1/2 tsp)

Womp lizard over head couple times. Throw lizard in pot. Add rest of gunk. Light big fire under pot. Take nap. Or,

Mix flour, salt, and pepper in cooking pot. Trim fat from meat and cut into 1-inch cubes. Coat meat with flour in pot. Add crushed bouillon and water: stir. Add remaining ingredients: stir.
Cover and simmer at lowest heat for 4 to 6 hours, stirring occasionally, until meat and vegetables are tender.
Green or blue food coloring may be added to create a truly authentic gully dwarf look.

BUPU'S RAT-DIPPING FONDUE

1 clove garlic, cut in half
1 cup dry white wine
2 cups(8oz) shredded smelly cheese(Gruyere)
2 cups(8oz) shredded other smelly cheese(Emmentaler or aged Swiss)
Many dipping rats
or (if preparing for other races)
Many cubes of sourdough or Italian bread, pieces of apples and cauliflower, mushrooms, other firm vegetables


Bupu's directions:
Melt cheese.
Dip rat.
Drink wine.
Take nap.

Other races: Rub the inside of a fondue pot with cut garlic. Pour wine into pot over low heat and gradually add cheese until it is all melted. Keep over heat for 2 to 3 min., stirring constantly, until mixture is thick and smooth. Do not allow fondue to boil. Transfer pot to table, keeping warm over Sterno.
Bupu adds, "If not enough rats to go around, use other stuff to dip into pot, not counting Highbulp. Him get real mad."
I suggest sourdough bread, raw vegetables, and fruit. Makes enough for 4.

KILLER COOKIES

1 cup butter
1/2 cup(4oz) cream cheese
1 cup sugar
1 egg yolk
1/2 tsp vanilla
2 1/2 cups flour
food coloring
cookie decorations (e.g. colored sugars)
candied cherry (optional)


Cream together butter, cream cheese, and sugar. Beat in egg yolk and vanilla. Add food coloring if desired. Gradually add flour, stirring well. Scoop dough onto waxed paper, and press into disc. Wrap dough and chill at least 2 hours. (Dough will remain fresh refrigerated for 2 days).
Preheat oven to 300 degrees. Form chilled dough into small balls (smaller than walnuts). Set balls 1 inch apart on ungreased cookie sheets and flatten them with bottom of glass dipped in flour. Decorate cookies if desired. Bake 18-24 min. Cookies should not brown except on the bottom. Cool before serving. Makes 6 dozen.

HIGHBULP'S FISH N' SLURP

2 handfuls(12oz)spaghetti
2 tbsp olive oil
1 clove garlic, minced
1 giant mushroom, chopped(12oz smaller fresh mushrooms)
1 big clam, chopped(6.5oz can)with clam juice
1-2 cups chopped and cooked catch of the day-pollack or other available white fish or cooked crabmeat (optional)
1 tsp ginger
1 pinch of basil
1 pinch of thyme (optional)
1 tbsp chopped parsley
2 tbsp butter or margarine chopped into 8 small pieces
1-2 cups freshly grated Parmesan cheese


Prepare spaghetti according to package directions. While spaghetti is cooking prepare sauce. In a large skillet saute garlic and mushrooms in olive oil. Add clams, clam juice, and catch of the day(if someone caught something that day). Add spices and parsley. Simmer ten min. Salt and pepper to taste.
Drain spaghetti. In large bowl mix spaghetti with butter, until butter is melted. Serve spaghetti with sauce poured on top and Parmesan sprinkled over all. Serves 6.

SQUID WITH GULLY SAUCE

1 lb fresh plum tomatoes, seeded and chopped
1/2 cup chopped parsley
1/2 cup olive oil
1 large shallot, minced
1/4 cup lemon juice
2 tbsp drained capers
1 lb squid
1/4 cup flour
1/4 tsp salt
1/8 tsp white pepper
1/4 cup olive oil


Mix first six ingredients in a bowl. Mix flour, salt, and pepper in separate bowl. Dredge pieces of squid in flour. Heat olive oil in skillet. Fry squid in hot oil until white and slightly crispy. Serve with tomato sauce. (Excellent with white rice).

Dwarven Recipes

DWARVEN TIDE-ME-OVERS

Meatballs:
2 lb ground beef
1 lb ground veal
2 lb ground pork(cave pig recommended for its flavor)
1 12oz can evaporated milk
1 cup oatmeal
3 cups dried breadcrumbs
3 eggs
2 tsp dehydrated onions
1 tsp dried parsley flakes
2 tsp sugar
1/4 tsp paprika
1/2 tsp white pepper
1 1/2 tsp salt
12 oz water or milk

Coating:
2 cups flour
2 cups dried breadcrumbs

Gravy:
1 16oz can commercial gravy
2 10oz cans cream of mushroom soup
1 pint sour cream
3 oz sherry (if you haven't got dwarf spirits)


In a large bowl, mix all meatball ingredients thoroughly. Add milk or water to empty evaporated milk can to rinse it out; add enough of this liquid to meat mixture to make it sticky.
Form mixture into walnut-size balls. Roll balls into blended coating mixture. Place coated balls on lightly greased cookie trays. Bake at 350 degrees for 30 min.
Combine gravy mix and mushroom soup together, and heat until boiling. Turn heat low, and add sour cream a little at a time, blending completely with a whisk. Add sherry last. Simmer until hot.
Arrange meatballs in a chafing dish, and pour gravy over them; spear with toothpicks. Makes approx. 200 meatballs.

FLINT'S BACON-WRAPPED-AROUND-WATER-CHESTNUTS

1 lb bacon
1 can of water chestnuts
soy sauce
chicken livers (optional)
toothpicks


You take the bacon and wrap half a piece around a whole water chestnut, then secure with a sliver of wood. Make a whole bunch of these buggers. Caramon wraps raw chicken guts (livers) in, too, but that's pretty gross, if you ask me. Place on a flat pan. Pour that dark salty sauce (what's its name?) over them. Put under a flame. (Broil) Tricky stuff. Wait awhile. (10-15 min) If the smoke gets too thick, you've waited too long. Turn those buggers over and wait just a little while longer.(5 to 10 on the other side) If your not smoked out of your dwelling, then take them out and eat them. Of course, your tongue may get a little singed, but what's a few taste buds anyway?

Recipes from the Knighthood

STAG ON STEEL

Marinade:
1 1/2 cup red wine (Burgundy is excellent. Do not use cooking wine; it's salted.)
2 large pinches dried sage
3 juniper berries, crushed
2 garlic cloves, crushed (or 2 shakes of garlic powder)
1/4 cup pineapple juice
1 shake powdered ginger
2 pinches rosemary
2 pinches thyme
3 pinches dried parsley flakes
2 pinches celery leaves
salt
pepper

For the skewer:
2 to 3 lb venison tenderloin (or pork)
2 sweet onions
1 green pepper
1 16-oz can chunk pineapple
24 cherry tomatoes
24 fresh mushrooms


A day before serving, mix red wine and pineapple juice in a large, non-metallic pan. Stir in rest of marinade ingredients for at least 1 min. Let mixture rest for an hour so flavor can meld. Slice tenderloin into 1-inch by 2-inch chunks. Rub meat with salt and freshly ground pepper. Stir marinade after an hour is up and add meat. Stir meat to coat all pieces. Cover and refrigerate overnight, stirring occasionally so all sides are coated and soaked equally.
Prior to grilling, wash all vegetables. Peel onions and cut them into 1-inch by 2-inch chunks. Destem tomatoes. Core pepper and cut it into 1-inch squares. Drain pineapple. Toss meat, vegetables, and fruit a final time.
Alternate meat, vegetables, and fruit on skewer. Onions and pineapples are the best neighbors for the meat. Onions should be skewed from inner to outer layers through all layers, mushroom's through the stem's center axis.
Grill over medium charcoal for 10 to 12 min.,turning often. Remove food from skewer with a fork and serve immediately. Serves 6.

STUFFED SHIRTS (SPINACH PIE)

Stuffing:
1 10-oz package frozen chopped spinach
1/3 cup grated feta cheese
1 tbsp parsley flakes
1 small clove garlic, minced
3 tbsp fresh onion, finely chopped
1 tbsp vegetable oil

Pastry crust:
3/4 cup flour
1/4 tsp salt
1/4 cup vegetable shortening
2 1/2 tbsp cold water


Cook spinach according to package directions, then strain water from spinach by pressing it to the side of a sieve (spinach must not be dippy). Feta should be crumbly and grate easily; if it is moist and soft, it may be spoiled. Mix feta, parsley, and spinach in a bowl. Saute onion and garlic in vegetable oil until onion is clear, but do not let it brown. Add onion and garlic to spinach and mix well.
Sift flour and salt together. Cut shortening into flour with a pastry cutter until pea-size lumps are formed. Add cold water all at once. Stir mixture with a fork until it lumps together. If the dough does not hold together, add a little more cold water and stir again. Avoid squeezing dough into a ball with hands since too much contact makes dough tough.
Split dough into two halves. Using a floured board and rolling pin, roll each half into squares roughly 1/8 to 1/4 inch thick. Place half of spinach mixture into center of each dough square. Fold square over at corners, envelope style. Transfer to ungreased cookie sheet. Bake at 425 degrees for 12 to 15 min., until crust is golden brown in several spots.
Serve immediately. This recipe makes two pastries, suitable for a light meal, but the crust and stuffing can be quartered to make four small pies to be served as a side dish.

PALANTHAS POTATOES(TWICE-BAKED POTATOES)

For each freshly baked potato:
1 tbsp sour cream
1/2 tsp chives
2 tbsp sharp cheddar cheese, grated
1/2 tbsp butter, melted
salt
pepper


Halve freshly baked potato lengthwise. Let cool at least 10 min. Carefully scoop out insides, leaving 1/8 to1/4 inch of potato near skin so shell remains intact. Mash or rice potato innards and mix with sour cream, chives, butter, and half the cheese. Add dashes of salt and pepper to taste.
Stuff mixture back into shells. Cover each potato with the remainder of grated cheese. Bake at 350 degrees for 10 to 15 min., until cheese is melted and potato is hot throughout.
Potatoes can be prepared in advance and refrigerated or frozen. Cooking time will be longer for cold potatoes. Frozen potatoes must be thawed before heating. These potatoes also microwave easily in 2 to 5 min., depending on size and temperature of potato. They reheat well after the second baking, wrapped in foil in a regular oven or in waxed paper when microwaving.

LORD AMOTHUS'S YULE SOUR CREAM WALNUT CAKE

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1/2 pint sour cream
1 tsp baking powder
1 tsp baking soda
2 cups flour
7 walnut halves, whole

Topping:
1/2 cup chopped walnuts
1 tsp cinnamon
1/4 cup sugar


Mix topping ingredients; set aside. Cream butter and sugar; mix in eggs and vanilla, then sour cream. Sift together flour, soda, and baking powder; fold into butter mixture until smooth.
Pour 1/3 of batter into a greased, lightly floured tube pan. Sprinkle top of batter in pan with 1/3 topping mixture. Repeat procedure 2 more times. Decoratively arrange walnut halves on top of batter, sinking them slightly.
Bake at 350 degrees for 45 to 60 min. Cake is done when no batter sticks to toothpick or thin knife. Test frequently towards the end of time to avoid over-baking.
Let cake pan cool on racks. When comfortable to touch, flip pan over and gently ease cake out. Flip cake over again onto cooling rack so that the walnuts are on top. Cool before removing to serving tray. Serve by the slice.

RED, WHITE, AND GREEN TURKEY

6 slices turkey breast (1/2 lb)
2 tbsp olive oil
1 1/2 cup chopped fresh spinach
6 thin slices mozzarella cheese (2-3 oz)
1 large can peeled, crushed tomatoes (28 oz)


Drain tomatoes. Heat tomatoes in saucepan. Heat olive oil in large skillet. Over medium heat saute turkey breast slices in olive oil on both sides, until turkey is white through. Carefully cover each slice of turkey with spinach; then cover spinach with cheese. Turn skillet heat to low. Cover skillet. Wait 3-8 min for mozzarellato melt completely. Set turkey on warmed dinner platters. Drain tomatoes a second time and spoon over top of turkey. Salt and pepper to taste. Serve with fresh pasta. Serves 2.

Elven Recipes

QUALINESTI FEAST VEGETABLE CONFETTI

1/8 cup red wine
1/8 cup teriyaki sauce
1/2 medium onion, peeled
1/3 bunch fresh broccoli
2 tbsp dried parsley
1/3 head fresh cauliflower
3 carrots, peeled
1/3 cup frozen corn
1/3 cup frozen peas
2 shakes dried ginger
large pinches of oregano, sage, paprika, basil
freshly ground black pepper to taste


Slice carrots medium-thin. Discard lower third of broccoli stem, slicing the remainder of the stem into thin strips. Separate the top portion into heads with 1 to 2 inches of the stem. Repeat this procedure with the cauliflower. Quarter half of onion and separate all sections.
In large, non-stick skillet, heat wine and teriyaki sauce until bubbles around the edge. Add carrots, broccoli, cauliflower, and onion, tossing vegetables gently so that all are evenly coated with liquid. Cook at fairly high heat until carrots soften. Add corn and peas; stir. Sprinkle in spices; stir. Reduce heat to medium. If vegetables are too dry, add a little warm water. Cover and cook another 5 to 7 min., until peas are tender. Toss again.
Serve as a main dish. Garnish with fresh tomatoes and yellow cheese on the side. Serves 4 as a side dish, 2 as a main dish. This dish can be reheated, although the cauliflower and onion may be darkened by the wine and teriyaki.

SILVANESTI FRUIT-CHEESE SALAD

1 small, fresh pineapple(or 1 can chunks or tidbits)
1 large, seedless orange
20 (approx.) seedless red or black grapes
20 (approx.) seedless white or green grapes
1 kiwi fruit
1 fresh lemon, or 2 tbsp juice
1 heaping tbsp soft cream cheese
1 pear cut into bite-size pieces (optional)
15-20 sweet cherries, pitted and halved(optional)


Peel, core, and slice pineapple into bite-size pieces. Use about 1 cup and save the rest (freeze for later use). If using canned pineapple, drain juice. Peel and section orange. Cut each section into three pieces. Slice grapes in half. Mix pineapple, orange, and grapes with 1 tbsp of the lemon juice until all pieces are covered.
Mix softened cream cheese with remaining lemon juice until smooth. Add to fruit mixture, blending until all pieces are coated.
Peel and slice kiwi fruit, using it to garnish edges of salad. Refrigerate at least 2 hours to let flavors meld. Serve cold.

QUALINESTI WAYBREAD-QUITH PARAN

3 cups flour (white or whole wheat)
3 tbsp sugar
2 tsp baking powder
2 tsp baking soda
1/4 cup butter or margarine
1 cup quith-pa(dried fruits such as raisins or chopped dried apricots)
4 tsp caraway seeds
1 cup buttermilk(or sweet milk, soured with 2 tbsp lemon juice and allowed to stand for 10 min.)
1 egg


Preheat oven to 350 degrees. Sift together first four ingredients. Cut in butter with pastry blender or fork until mixture resembles coarse meal. Stir dried fruit and caraway seeds. In separate bowl mix milk and eggs, then stir wet ingredients into dry. Stir until dough holds together. Turn dough onto floured surface. Knead dough briefly just to ensure consistent mixing. From dough into ball. Place dough on lightly greased baking sheet and flatten to 7-inch circle. Bake for 45-55 min. until loaf is golden brown. Cool before cutting into wedge servings. Serves 8-12.

SILVANESTI NOODLES WITH SWEETENED NUT SAUCE

1 cup cooked fettucini, either spinach, wheat, or mix (about 4 oz dry)
1 tbsp butter
1 tbsp flour
1/2 cup milk
3 tbsp honey
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup shredded mozzarella cheese


Preheat oven to 350 degrees. Prepare fettucini according to package directions; drain. In a small saucepan melt butter; blend in flour with whisk. Add milk slowly, whisking constantly. With burner on medium heat bring mixture to a boil so it thickens. turn heat to low; stir in honey and nuts; simmer sauce for 5-10 min. Mix sauce with fettucini. Layer into casserole dish or baking crock half the noodle and sauce mixture, then half the mozzarella. Bake for 15 min or until cheese browns. Serves 2-4.

KAGONESTI GINGER TEA

4 cups water
20 thin slices fresh ginger
1 cinnamon stick
3 cloves
1 star anise (optional)
4 large pinches dried catnip
1 scant palmful redhot candies


Put catnip up into a bouquet garni- a 5-inch square of unbleached muslin or several layers of cheesecloth tied up tight with a bit of cotton thread. Heat water to boiling in a pot (a nonmetallic pot made of enamel would be best, but stainless steel will also do). Add ginger, cinnamon, cloves, and anise. Simmer for 15-20 min. The longer the simmer, the spicier the tea. Remove tea from heat. Add bouquet garni of catnip, steep for 2-5 min. Add redhot candies and stir until dissolved. Serve hot. Makes 6 ceremonial-teacup servings.

KAGONESTI POTATO & CUCUMBER SALAD

2 lb red potatoes, scrubbed, cut into 1 1/2-inch cubes
1 cucumber, peeled and sliced
2 tbsp rice wine vinegar
1/2 cup canola oil
2 tbsp Dijon mustard
1/2 cup chopped fresh dill


Cook potatoes in boiling water just until tender. Drain. Toss potatoes and cucumber together in large serving bowl. In small bowl whisk together remaining ingredients; pour over vegetables and blend in gently. Serve hot or cold. Serves 4.

Kender Recipes

KIFFLES

Pastry:
8 oz softened cream cheese
1/2 lb softened butter
2 cups flour

Filling:
1 cup fruit preserves or jam
1 tbsp cornstarch


Mix preserves into cornstarch until smooth and thick; set aside. Cream butter and cheese together until smooth and well blended. Add flour a little at a time; mix until smooth. Refrigerate dough in a tightly covered container for 2 hours or overnight. (Either keep a strict eye on it or prohibit kender from entering your dwelling!)
After dough is hardened, use a floured rolling pin and surface to roll it less than 1/4 inch thick; cut into 3-inch circles. Transfer circles onto ungreased cookie sheets at least 1-inch apart. Spoon a tsp of filling into the center of each cookie, being careful not to get any near the edges. Fold circle in half and seal edges together by pressing them with the tips of fork tines 1/4 inch into the cookie.
Bake at 400 degrees for 7 to 10 min., until pastry is light golden brown. Makes 5 dozen.

TASSLEHOFF'S CELEBRATION PUNCH

2 16 oz cans frozen orange juice
2 16 oz cans frozen cranberry or cran-apple juice
1 6 oz frozen limeade
1 6 oz frozen lemonade
1 6 oz can frozen pineapple juice
2 whole cinnamon sticks
handful of red hots candy(optional)

Spice bag:
10 to 15 whole cloves
3 mint leaves (optional)
1 large pinch coarsely grated nutmeg
2 pinches coarsely shaved ginger


Place pot large enough to hold 2 1/2 gallons of liquid on stove. Mix all juices but pineapple with their proper amounts of water; use only half the water needed for pineapple. Heat.
Assemble spices in a square of unbleached muslin(or fine mesh lace for a festive look). The spices must be coarse to prevent them from escaping the bag. Tie the cloth up securely with thread, and drop it into the pot with cinnamon sticks. Bring close to boil; remove from heat.
Leave spices in to steep. If you desire a redder color, add the red hots candy. This punch can be served hot or cold. It serves many, many kender.

KENDER GRANNY BREAD

3 packages dry yeast
1/2 cup warm water sweetened with 1 tsp sugar
1 cup milk
3/4 cup butter
1 cup sugar
9 egg yolks
3 whole eggs
1/2 cup light cream
1/2 lb confectioner's sugar
2 oz whiskey
1/2 tsp vanilla
2 cups flour
1/2 lb white raisins(optional)

Crumbs:
1/2 cup butter
1 cup flour
1 cup Sugar


Dissolve yeast into water by pouring in gently so each new layer becomes wet and sinks. Let sit for 10 min. Meanwhile, heat milk with butter until melted. Transfer to large bowl and beat in sugar. Add egg yolks,then whole eggs a few at a time. Add cream, sugar, whiskey, and vanilla; stir well. Blend in 1/2 cup flour until smooth, then yeast mixture. Add remaining 1 1/2 cups flour and raisins; stir until batter leaves sides of bowl.
Turn batter onto floured surface, but do not scrape batter from sides or wash bowl(both are needed later). Knead dough until smooth, an exhausting step best assigned to strong, active kender grandchildren. Place dough in fresh greased bowl and turn over once. Cover bowl and place in warm, draft-free area until dough is doubled.
Add crumb ingredients to bowl containing remaining dough. Scrape sides of bowl and cut butter and batter into flour and sugar. Let stand at least 15 min, then break into crumbs.
When bread dough has doubled, punch down and knead for 5 min more. Divide dough and place in lightly greased pans. Sprinkle top of batter with crumbs, and pat them into the dough slightly. Let dough rise again until doubled.
Bake at 350 degrees; 30 min for loaf pans, 45 for "granny skirt" pans. Test for doneness with a toothpick. Makes 4 loaves, or 2 granny skirts.

KENDER WILD RICE DELIGHT

1 1/2 cups wild rice
1 cup apple juice
2 tbsp olive oil
2 cloves garlic, minced
1 cup finely chopped onions
1 1/2 cups finely chopped celery
12 oz sliced fresh mushrooms
1 cup chopped chicken, duck, or turkey, or 1/2 lb ground turkey
2 cups water or poultry stock
1/2 cup orange or cranberry juice
1/2 tsp poultry seasoning (optional)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp celery seed
1/8 tsp ginger
1/8 tsp cardamom
1/2 tsp Italian seasoning
1/4 cup Worcestershire sauce
1 can cream of mushroom soup
4 tbsp cornstarch
1/3 cup cold water
1/2 cup sour cream


Wild rice will triple in volume. Prepare rice in large pot according to package directions but with 1 cup less water than instructions call for. Halfway through the rice's cooking time add apple juice. Should the rice require further liquid to keep from drying out during cooking, add more apple juice or water. In general 1 1/2 cups rice requires 6 cups water and an hour to simmer. It is better to add liquid as needed than to add too much and have to drain some off, which will drain away the "goodness" of the rice. When the rice is done according to your preference- firm and nutty or soft and tender- drain off any remaining liquid.
While rice cooks, prepare sauce. In a large skillet saute onions, celery, garlic, and mushrooms in olive oil. Keep skillet covered to retain moisture. Add poultry, heating until pink is gone. Add spices, 1 cup of water or stock, juice, and Worcestershire sauce. Simmer for 10 min. Add mushroom soup and another cup of water or stock. Simmer until heated through. In cup, mix cornstarch and cold water. Pour cornstarch mixture into sauce, stirring constantly. Let sauce simmer and thicken 2-5 min. Add sour cream and stir. Heat just long enough to warm sour cream, about 1 min.
Divide rice into serving dishes and pour sauce on top or serve family style with rice and sauce mixed together in a large bowl. Serves 12-20.

Magicians' Recipes

FIZBAN'S FIREBALL CHILI
This is a recipe about which it must be said,"If you can't stand the heat, stay out of the line of fire." Not to be confused with chili made with beans or hamburger, this is a meat entree for hose whose tongue, esophagus, stomach, and intestines are truly prepared for combat.

1 lbs. beef
2 tbsp flour

Marinade:
1 tsp Worcestershire sauce(tip of tongue)
2 tbsp paprika(center of tongue)
1 jar tabasco sauce(back of tongue)
1/2 tsp chinese hot oil(smoothes things out)
2 tsp crushed red pepper(explosion!)


Prepare marinade: mix thoroughly. The effect of the marinade, for those brave enough to taste test it, should be a sensation of heat running along the tongue, culminating in an explosion at the back of the throat. If the sensation seems uneven, feel free to balance them.
Trim fat from beef and save. Cube beef into 1-inch squares; marinade in sauce 8 hours to 2 days in refrigerator. The longer the beef is marinated, the more shredded it will become upon cooking. If you wish the beef to remain cubed, marinate less than 24 hours; overnight is sufficient.
After meat has marinated, place it and marinade in pot or dutch oven over low heat for 2 hours. Stir occasionally to keep meat from sticking to bottom.
Rend fat to liquid in frying pan over low heat to use in a roux. If beef is too lean to produce 2 tbsp of liquid fat, bacon grease or lard may be used instead; mix thoroughly with 2 tbsp of flour.
After meat has stewed sufficiently, remove 1 cup of liquid from pot. Add liquid slowly to roux, blending thoroughly with whisk. Pour thickened sauce back in with meat and remaining juices; blend. This method will tend to shred meat more. Transfer to serving bowl.
Alternate sauce preparation: Strain all juices from meat. Slowly add juices to roux, blending thoroughly with whisk. Place meat in serving dish, and pour thickened juices over the top.
Each helping of meat should be served with a wedge of fresh lime to be squeezed over the meat mixture and a large dollop of sour cream to aide in the recovery of the tongue. A piece of bread, especially fried flat bread, may also help to cut the taste.

DRUID'S SPINACH SALAD

1 lb fresh spinach
1 pint fresh mushrooms
1 fresh lemon, or 2 tbsp juice
1/4 cup olive oil
salt


Wash spinach leaves, shred them into bite-size pieces, and drain them. Wash mushrooms, and slice them lengthwise. Toss spinach and mushrooms in salad bowl. Cut lemon in half and wrap in cheese cloth or net to hold seed back while squeezing lemon juice into salad. Splash with olive oil and salt to taste. Toss salad. Serves 4.

RAISTLIN'S TEA

1/4 oz dried lemon peel
1/2 oz mullein
1/2 oz angelica
1/4 oz dried orange peel
1/2 oz burdock
1/2 oz coltsfoot


Place the above herbs in a jar; shake until well mixed. Put 2 tsp of mix in mug, and add boiling water. Let steep for 10 min before drinking.

Tavern Specials

SHRIMP TARSIS

1 lb turkey breast
1 chopped scallion
3 tbsp flour
1 tsp dill
5 tbsp butter
3/4 cup very dry white wine
1 1/2 cups milk
3 cups cooked noodles


Slice turkey breast into approx. 1/4-inch thick by 1-inch round miniature medallions. Saute in 2 tbsp of butter over medium heat until white with no trace of pink. Add wine and shallot; simmer three min.
Melt remaining 3 tbsp of butter in separate pan and mix with flour. Bring milk to boil; remove it from heat and pour immediately into flour/butter mixture. Stir briskly with whisk until sauce is thick and smooth. Add sauce and dill to turkey mixture; warm over low heat five more min, stirring constantly.
Serve over a bed of cooked noodles. Makes 3 to 4 servings.

BALIFOR SAUSAGE

1 lb lean ground pork
1 tbsp dried chives
1 tsp Worcestershire sauce
1/4 tsp black pepper
1/2 cup water
1 clove crushed garlic
1 tsp dried mustard
1 tsp salt
1/4 tsp cayenne


In a large bowl, blend all seasonings with water. Add pork and knead with hands to insure blending. Refrigerate mixture overnight.
Shape refrigerated mixture into approx. 24 small patties. Fry patties with 1/8 inch of water in bottom of pan over medium heat, flipping occasionally. When water evaporates, turn heat to low and brown sausage on both sides. Serve hot with catsup or on a cold meat and cheese tray.

THE JETTIES' FISH WRAPS

1/2 lb thin fish fillets(less than 1/4 inch thick)1 to 2 shallots, sliced thin
2 to 4 water chestnuts, sliced thin
3 tbsp butter, melted
3 tbsp dried breadcrumbs
1 tsp parsley flakes
1/4 tsp basil


Butter two 8oz baking dish molds. Line each dish with fish fillets, leaving fillets hanging over the edge. Place a layer os sliced shallots along the bottom. Place a layer of water chestnut slices over the shallots.
Mix butter, breadcrumbs, and seasonings together. Sprinkle half of mixture into each dish over water chestnuts. Place another layer of water chestnut slices over breadcrumb mixture. Top with a layer of shallot slices.
Fold fish fillets over stuffing. Place molds in a pan of hot water about 1/2 inch to 1 inch deep. Bake at 375 degrees for 30 min.
Remove fish wraps from mold by turning the pan over onto a serving plate and prying gently with a fork. Serve with clarified butter and lemon juice. Serves 2.

KAPUSTA AND KELBASSI (SAUERKRAUT AND SAUSAGE)

Kapusta:
1 lb meaty pork bones (equal to 1 lb spare ribs or other meaty bones)
4 lb canned or frozen commercial sauerkraut
1 head (2lb) cabbage, shredded
1/4 cup sugar
2 pints beer
2 lb onions, chopped
1 lb fatty bacon, diced


In frying pan, fry bacon until almost black; add onions and continue frying until everything is black. Set aside.
Mix bones, sauerkraut, cabbage, sugar, and 1 pint of beer in large pot. Heat until juices begin to boil, then lower heat until mixture is simmering. Stir bacon and onions into cabbage mixture. Simmer at least two hours, adding more beer as needed to keep cabbage from drying out and sticking to bottom of the pot (though a little blackened cabbage stirred up from the bottom add a more flavor). Add chunks of kelbassi (below), and keep it warm until served.

Kelbassi (fresh):
For every lb of lean ground pork:
1 tsp salt
1/4 tsp black pepper
1 clove garlic
1 cup water


Crush garlic; mix in water with salt and pepper. Add to ground pork and mix thoroughly by hand. Place in refrigerator or cellar overnight, mixing occasionally (at least 3 more times).
Stuff chilled meat mixture into hog casings,pricking out air bubbles with a clean, sharp sewing needle, forcing meat into spaces. Casings with holes large enough for sausage to leak out should not be used. Knot ends of casings close to sausage. Cook sausage in boiling water for 45 min.,of freeze raw in tightly wrapped packages. Thaw in refrigerator before boiling.

LATE-SLEEPER CASSEROLE

2 cups plain croutons
1 cup (4 oz) shredded cheddar cheese
4 eggs, slightly beaten
2 cups milk
1/2 tsp salt
dash pepper
1/2 tsp dry mustard
1/8 tsp onion powder
4 slices bacon, cooked to a crisp


Preheat oven to 325 degrees. Combine croutons and cheese in greased 10x6x1 3/4 inch baking dish. In bowl combine eggs, milk, salt, pepper, mustard, and onion powder. Whisk together until blended. Pour egg mixture over croutons. Crumble cooked bacon over all. Bake for 55-60 min until eggs are set. Serves 6.

FLOTSAM FISH CHOWDER

2 cups water
2 lb potatoes, peeled and cut into 1/2-inch cubes
1 tsp salt
1/2 tsp dried basil
1/4 tsp pepper
1 lb cod or haddock, fresh or frozen and partly thawed, cubed
1 cup chopped onions
3 tbsp butter or margarine
2 tbsp flour
2 cups milk
1 stalk celery, diced
1 can or frozen package corn(12-16 oz)or the kernels from three ears of corn
chopped parsley and/or pimento for garnish


Put water, potatoes, and salt in large soup kettle. Bring water to boil, then simmer just until potatoes are tender. Set fish cubes in kettle; add basil and pepper, and cover kettle. Simmer 15 min more, until fish flakes easily.
Meanwhile, saute onion in butter in small saucepan. Whisk in flour, then add milk, stirring constantly. Bring milk mixture to boil, then simmer until it thickens slightly.
Add milk mixture, celery, and corn to kettle with potatoes and fish. Simmer until all ingredients are heated through, stirring occasionally.
Serve in bowls garnished with parsley, pimento, and chowder crackers. Serves 6.

FLOTSAM PIE

1 lb sweet Italian sausage
1 clove garlic, minced
6 eggs
4 cups chopped fresh spinach
16 oz mozzarella cheese, shredded
2/3 cup ricotta cheese
1/2 tsp salt
1/8 tsp pepper
pastry for 2-crust 9-inch pie
1 tbsp water


Preheat oven to 375 degrees. Squeeze sausage from casing into heavy skillet. Break up and brown sausage; saute garlic in sausage fat. Drain off fat. Reserving 1 egg yolk, mix remaining eggs in bowl with sausage, garlic, and next five ingredients.
Prepare pastry crust. Roll a little more than half the dough into 11-inch circle and line 9-inch pie pan. Mound sausage mixture in the center. Roll remaining dough into 10-inch circle and lay over top. Trim dough all around to 1/2 inch from edge. Press two layers of dough together and flute edges so they stand. Make three long steam-slits in top of crust.
Beat remaining egg yolk and water together in small bowl. Brush top of pie. Reroll pastry scraps and cut into designs with knife or cutters. Fish, oak leaves, and runes are favored in Flotsam. Place designs on pie top. Brush with egg mixture. Bake pie for 60-75 min., until pie crust is golden brown. Let pie cool ten min before cutting into wedges and serving. Pie can be chilled uncovered, then kept for 2 days covered, and served cold. Serves 8.

TRAVELER'S APPLE CRISP

4 cups sliced, pared tart apples
1/4 cup orange or cranberry juice
3/4 cup brown sugar
1/2 cup flour
1/2 cup butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup rolled oats
1/2 cup walnuts (optional)


Preheat oven to 375 degrees. Layer apples in a buttered 8x8-inch pan. Sprinkle with juice. I separate bowl sift together sugar, flour,and spices. Cut in butter until mixture resembles coarse meal. Stir in oats and walnuts (if desired). Sprinkle mixture over apples. Bake for 40-45 min. until apples are tender and topping is crisp. Serve warm with cream. Serves 6.