An Arda Recipe Book

[zifnab]

This is mainly just for fun. But I was just thinking that maybe it would be fun to make a recipe book devoted to Arda and/or Tolkien. I don't know if there is already one out there or not, but we could still try one.

Maybe some people could come up with recipes(orginal, or family owned) for things such as BBQ Balrog's wings , Sharkey Steaks, Hama's Ham and Potato mix, Galadriels Lembas, Mordor's hot and spicy dipping sauce, Sam's coonies soup. And even some drink recipes, Sauron's Martini, Entdraught, Mount Doom's Margarita. Things like that. And after we get so many, we could add them to a Word Document and print them up, or do whatever we want.

Anyways, its just for fun. Im sure there's alot of BD'ers out there that could come up with some goods. I have a hard time boiling water, so I'll leave the majority of them up to you guys!

http://www.plauder-smilies.de/beerchug.gif

[ April 12, 2002: Message edited by: zifnab ]

[Mhoram]

Roasted Dwarf, finely minced Dwarf, boiled Dwarf, Dwarf jelly.. now, where am I going to find some dwarf?

[Dwarin Thunderhammer]

HEY!!!!

[Merendis]

The one ring doughnuts

3 1/3 cups all-purpose flour
1 cup sugar
3 taespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup milk

Heat fat or oil (3-4 inches) to 375 degrees in deep fat fryer or kettle. Measure 1 1/2 cups od flour, and remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat two minutes medium speed, scraping bowl occasionally. Stir in remainng flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll dough gently 3/8 inch thick. cut with floured doughnut cutter.
WIth wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to the surface. Fry 2-3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain. Inscribe each doughnut with a pfrase in the black language. Serve plain, sugared or frosted. CAUTION: MAY CAUSE CHANGE IN ONE'S MOOD. PLEASE REFRAIN FROM SPEAKING IN THE THRIRD PERSON AND REFERRING TO THE DOUGHNUT AS 'MY PRECIOUS'

Mho-i'm sure those cannibal dwarves used those recepies all the time smilies/wink.gif

[Mhoram]

Lembas *To be served by Elven Queens only!*

Proceed to any local grocery store.
Enter the aisle labeled "Snack Foods"
Purchase a box labeled "Little Debbie Twinkies"
Remove individually wrapped Lembas from box.
Remove Lembas cakes from their green leaves<font size=1>(plastic wrappers).
Serve and enjoy the yummy goodness.

[ April 12, 2002: Message edited by: Mhoram ]

[Lindolirian]

Entdraught:
a little vodka

lotsa Miracle Grow

sugar

river water (preferably from some deep dark, mysterious forest)

and one or more unsuspecting hobbits to feed ur concocction to....... gee i hope it doesn't kill 'em! hehehe
smilies/rolleyes.gif smilies/rolleyes.gif

[Merendis]

Cram:
2 cereal boxes
1 cup milk
one egg
one cup sugar

Place boxes and milk into blender, blend into runny pulp. Pour into large mixing bowl with other ingredients. Blend until smooth. Pour into 9" by 13" jellyroll pan. bake until very crisp, almost burnt smilies/wink.gif

Lembas
(never made this recipe before, sorry if it's bad)
1 cup soft butter
1/3 cup whipping cream
2 cups all-purpose flour
Granulated Sugar
Creamy Filling (below)

Mix thoroughly butter, cream and flour. Cover and chill.
Heat oven to 375. Roll about 1/3 of dough at a time 1/8 inch think on flour-covered board (keep remaining dough refrigerated until ready to roll). Cut into 1 1/2 inch circles.
Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick round with fork about 4 times.
Bake 7-9 minutes just until set, but now too brown; cool. Put cokies together in pairs with creamy filling.

Creamy filling
Cream 1/4 cup soft butter or margarine, 3/4 cup confectioners' sugar and 1 teaspoon vanilla until smooth and fluffy.

Wrap cream-filled cookies in mallorn leave (availible at your local middle earth themed grocery store) and seal with Galadriel's Melian's or your own wax seal!

[Merendis]

Gingerbread Characters

1/2 cup shortening
1/2 cup sugar
1/2 cup dark molasses
1/4 cup water
2 1/2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Random candy and icing

Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginder, nutmeg, and allspice. Cover; chill 2-3 hours.

Heat oven to 375. ROll dough 1/4 inch hick on lightly floured cloth covered board. Cut with gingerbread boy/girl cutter; place on ungreased baking sheet.

Apply frosting/candy/whatever to make lovely delicious chracters, be creative! have fun!

Helluin Cookies

[zifnab]

Thanks Merendis for all the recipes, you really out did yourself. smilies/smile.gif

[Merendis]

Of course I did! but I only do so for the best smilies/biggrin.gif
Ulmos's Ocean Water Slushie
3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice

1. Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup. Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice. Add straws and serve.

[Merendis]

Mim's Ultra-Secret Twice-Baked 'Root' Recipe

Bake 2 lbs. (about 4 large potatoes) of potatoes as normal. When the potatoes have been baked, remove from oven, and cut a thin slice from top of each potato; scoop out inside, leaving a thin shell. Mash potatoes until no lumps remain. Add 1/3 to 1/2 cup milk in small amounts, beating after each addition. (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes.) Add 1/4 cup soft butter or margarine, 1/2 teaspoon salt, dash pepper 1/4 cup shredded parmesan cheese and 1 cup dairy sour cream; beat vigorously until potatoes are light and fluffy.
Fill potato shells with mashed potatoes. If desired, sprinkle with finely shredded cheese. Bake 20 minutes or until filling is golden.
Note: do not teach men this recipe, for they are greedy and thriftless, and would not spare till all the plants have perished

[ April 13, 2002: Message edited by: Merendis ]

[Estelyn Telcontar]

Bilbo’s Seedcakes

Combine: 1 package dry yeast, 2 tsp. sugar, 2 Tbsp. warm water, let stand for 5 minutes.
Melt: ½ cup butter in 1 cup milk, cool.
Beat: ½ cup sugar, 3 eggs, ½ tsp. salt, then stir in yeast and milk mixtures.
Add: 4 ½ cups flour (I use part whole grain flour)
Beat dough for 5 minutes.
Let rise until double in bulk; then punch down and shape into rolls (1/3 of finished size) and place in greased muffin pans or on greased baking sheet. Let rise until double.
Brush tops with mixture of 1 egg yolk and 1 Tbsp. milk or water.
Sprinkle generously with sesame and/or poppy seeds.
Bake at 425° F. for 15 – 18 minutes (watch carefully, lower temperature if necessary – they burn easily!)
Remove from pans immediately.

(I’ve wondered what dough seedcakes are made of since my last rereading of “The Hobbit”; my good old “Joy of Cooking” has a poundcake recipe for seedcake, but that sounds terribly rich. This is a lighter, coffeecake/sweetroll type version.)

[Shadowfax Clawson]

Cooked Conies...

Take 1 skinned rabbit, wrapped in aluminum foil. Simmer at high heat for 30 minutes. Remove from water, let cool. Take the rabbit out of aluminum foil, throw it away, and eat the aluminum.

Come on, it couldn't be any good anyway!

[ April 13, 2002: Message edited by: Shadowfax Clawson ]

[twinkle]

Orc stew

don't bother killing them fresh....
just pick one up from the local battlefield....

pick out choicest parts, chop into cubes...
brown in wd40....add semi-spoiled chopped onions, celery, carrots and potatoes...add a lil poison mushroom for good measure....

let simmer for approx. 3hrs....

then invite your worst enemy over for dinner smilies/evil.gif

twinkle

p.s. kids don't try this at home without an irresponsible adult present smilies/wink.gif

[ April 13, 2002: Message edited by: twinkle ]

[Telchar]

If the Orc stew is made by twinkle - I will gladly eat it as long as I get the company as well smilies/wink.gif

[Merendis]

Manwe's Muffins
1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup grated apple
1/2 teaspoon cinnamon

Heat oven to 400. Grease bottoms of 12 medium muffin cups. Beat egg; stir in milk and oil. Add grated apple to the oil. Add cinnamon to flour. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. FIll muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan.

Little known fact: Manwe often made these to bring to Valar meetings in the RIng of Doom.

[Merendis]

Yavanna's Yam's
1 pound sweet poatoes or yams (about 3 medium)
1/2 cup dairy sour cream
1 egg yolk
1 teaspoon salt
1/4 teaspoon mace
3/4 cups minature marshmallows

Prepare and cook sweet potatoes.
Heat oven to 350. In small mixer bowl, cobnine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.

Pour sweet potatoes miture in buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.

Little is it known that Yavanna created sweet potatoes for the sole purpose of making this dish

[onewhitetree]

A second-breakfast classic in the Shire, light and refreshing but still food: Periannath Chilled Peach Soup.

Ingredients:

6 peaches, peeled and sliced
1-1/4 cups water
1/3 cup cooking sherry
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup orange juice (the kind with pulp is the best!)

Heat water, sherry, and sugar to boiling. Add peaches, cinnamon, ginger, and nutmeg. Cover and reduce heat to low; simmer, covered, 20 minutes.
Remove from heat and add orange juice. Pour mixture into your Middle-Earth blender and press HIGH until everything is of a similar consistency. Chill, garnish with raspberry jam and edible flowers.

Cram:

Take 1 everyday loaf of bread from the grocery store, immerse in water until thouroughly wet. Mash into compact size, set outside in sunshine for two weeks or until crunchy. Serves 3.

[ April 13, 2002: Message edited by: onewhitetree ]

[Merendis]

Hot and Spicy Balrog Wings!

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side
bleu cheese dressing (for dipping)
celery sticks



1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Serves 2-4 as an appetizer.

Enjoy with your family over a heated discussion regarding their existence!

[ July 11, 2002: Message edited by: Merendis ]

[Merendis]

Mordor's Hot and Spicy Sauce
1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium high heat.
2. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight.

[Merendis]

Ulmo's suprise (yes i know Ulmo already has a recipe, but the guy liked to eat)
2c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 t Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt & pepper to taste
1/2 ts Fresh lemon juice

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.

Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.

Add 2 cups water to the liquid in the pot, bring to a boil, and then add
the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.

Extract the lobster meat, reserving the shells. Peel and devein the
shrimp, reserving the shells. Chop the meats into bite-sized portions;
cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain
the broth and return to the pan.

Bring the broth to a simmer over low heat. Add the cream, milk, thyme,
parsley and rosemary and simmer until the mixture thickens slightly, 5
minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2
minutes. Stir in the spinach and carrots and simmer another 2 minutes just
to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.

[Estelyn Telcontar]

How Not To Waste a Good Apple!

Pick up one apple per person from the chatroom floor. Wash, remove core, and place in an ovenproof dish. Fill the cavity with this mixture (for each apple):

1 - 2 tsp. butter
2 - 3 tsp. brown sugar
1/8 tsp. cinnamon
1 - 2 Tbsp. chopped almonds
raisins, if desired

Pour 1 - 2 Tbsp. cream over each apple.
Bake 20 - 25 min. at 350° (preheated).
Serve warm with whipped cream, ice cream or vanilla sauce.

[Shadowfax Clawson]

I was ravenous when I got home today, so I threw together a new concauction of mine; a lembas sandwich!

Take 1 lembas loaf (or if you're out of Elven waybread, substitute a pita patty) and brush on olive oil. Grill in pan until golden brown. Add spice to the outside; I recommend curry or Lawry's salt. Cut the bread in two equal pockets and fill with cheese (I prefer grated parmesan), your favorite meat, spinach leaves, and some variety of dressing (vidalia onion salad dressing is great!). This is a great lunch that will keep you going for the rest of the day!

[Niere-Teleliniel]

(Found this on fan.theonering.net)

Sacred Lembas
---------------------------------------------
by B.W.

Ingredients

2 _ cups of flour
1 cup of honey (ONLY from a hive that was formed in a tree from Fangorn)
Crushed pipe-weed, to taste (Hobbits seem to like lots of this, as do the dwarves)
Water (preferably from Galadriel’s mirror)
Sprinkle the flour into a silver cauldron while singing ancient Elf-tunes. Slowly stir in the honey and chant this incantation:

Lembas, formed in secret places
Only for the ones in need.
Nourish them, brightening their faces.
Give them undying will to go on.

Lembas, sweet cakes that sustained the famous Frodo,
And kept alive Samwise in haste,
Shalt thou be kept fresh forevermore,
Time will not destroy your taste.

In this cauldron bubble and froth,
No evil is within this broth,
Gone are the days when you are needed,
but may your scent remind us still that Frodo Nine-fingers lives on, and that his quest has brought us peace,
MAY HIS DAYS NEVER CEASE!

Make certain that the last words are shouted. Repeat until the mixture has thickened. Add enough water to make it soft enough to be scooped, sort of like the mud on the riverbanks of Lothlórien in midsummer after a good rainfall. Place hobbit-foot sized lumps of the lembas-batter onto a golden platter and bake them in a sacred fire until they just begin to turn the color of the platter. While still hot, wrap the lembas in leaves and leave them to cool in the shade. Do not try this at home unless you are a wizard or an elf-maiden, the results will be, um, sticky. As aforesaid, these cakes will not spoil, and they are poisonous to Orcs. (The latter, by the way, came in handy often in the Third Age.)

YES! I'M FINALLY A WIGHT!!!!

[ April 14, 2002: Message edited by: Niere-Teleliniel ]

[Susan Delgado]

If you add some butter and cinnamon to the Sacred Lembas, it makes good shortbread. I made it with enough butter so it didn't need water, which made the cookies very crispy and delicious. Having no water means the gluten in the flour didn't get activated, but it was ok because the honey was enough to make the flour stick together. Of course, this addition makes it not so much Lembas as, well, cookies, but it's good nonetheless. smilies/smile.gif

[ April 16, 2002: Message edited by: Susan Delgado ]

[Tar-Míriel]

Greenleaf Spinach Pie

base:
250 g / 8 ozs / 1 cup plain flour
½ teaspoon baking powder
125 g / 4 ozs / ½ cup butter
1 egg + 1 egg yolk
salt

Rub butter into flour, baking powder and salt, add egg, and knead to a smooth dough. Cover and chill for several hours.

filling:
500g / 1lb packet of frozen spinach, defrosted (chopped or leaf, but not creamed)
4 slightly heaped teasp. cornflour
2-3 eggs (use the left-over egg white as well)
100 g / 4 ozs / ½ cup grated Swiss cheese (like Gruyere or Emmental)
2 onions
2 cloves garlic
200 g / 8 ozs / 1 cup crème fraiche or soured cream
salt / pepper / ground nutmeg
2 tblsp dry breadcrumbs

· Pre-heat oven to 170°C / 325°F / gas mark 3.
· Roll out dough and line a well-greased pie dish or spring form. Prick several times with fork.
· Chop onions and sauté in a little butter. Add chopped garlic. Leave to cool.
· Mix together eggs, corn flour, crème fraiche and spices. Add spinach (slightly drained, not completely dry though), ½ the grated cheese, and the onions and garlic. Taste and add more spices if necessary.
· Pour into the lined pie dish. Sprinkle with remaining cheese and breadcrumbs.
· Bake for approx. 55 mins (until golden brown).

For meatarians, add some chopped ham to the onion and garlic when sautéing.

[Tar-Míriel]

Mrs Cotton’s Cherry Cake
200 g / 7 ozs / 1 skimpy cup sugar
6 eggs
220 g / 8ozs / 1 cup ground almonds
70 g / 3 ozs breadcrumbs
3 tblsps milk
1 teasp ground cloves
¼ teaspoon salt
500 g / 1 lb jar (or whatever size it comes in) pitted morello cherries (in juice, not sirup, if available)
2 tblsps sliced or chopped almonds, 1 tablsp sugar and 1 teasp cinnamon for sprinkling on top

Beat egg yolks and sugar until very light and fluffy. Add almonds, breadcrumbs, salt, cloves and milk. At last fold in the very stiffly beaten egg whites (start with only a spoonful of this, as the nut/yolk/sugar mixture is quite stiff, and it needs a little loosening up before adding the bulk of the egg whites). Fill into a greased springform or cake tin, and spread the drained cherries on top.

Bake for about 1 hour at 180°C /350°F / gas mark 4.

After 20 minutes of baking, sprinkle the almonds, sugar and cinnamon on top and continue baking.

[Lostgaeriel]

Sméagol’s Fissh Dissh (Middle-earth Fish Stew)
Prep time: 10 minutes Cooking time: 10 minutes Makes: 4 servings

28 oz can plum tomatoes, including juice (Yeah, yeah, I know. No tomatoes in M-E.) 10 oz can chicken broth ½ cup dry red wine 2 garlic cloves, crushed ½ tsp anchovy paste (optional – I say hold the anchovies!) ¼ tsp chili powder ½ tsp leaf oregano generous pinch of thyme 1 lb (500 g frozen or fresh fissh fillets, such as cod (Well, let’s use something else - cod stocks are very low, eh? Haddock is good. Ah, Haddock stocks are low, too. Never mind.) 1 green pepper 1 small zucchini (optional – I like it)

1. Place entire contents of can of tomatoes into a large saucepan set over high heat. Break up tomatoes with a fork. Add undiluted broth, wine and garlic. Stir in anchovy paste and seasonings.

2. If fissh is frozen, run under cold water for a few minutes to rinse off ice crystals and soften slightly. Cut fissh into 2-inch pieces. Stir into tomato mixture. Adjust heat so that mixture boils gently. Stir often.

3. Meanwhile, chop green pepper and stir into tomato mixture. Then slice zucchini, if using, and stir in. By this time, fissh should be flaky. If so, stew is ready. Serve stew with hot My Precious Parmesan Bread.

Per serving: 170 calories, 25.8 g protein, 84 mg calcium, 2.5 mg iron

(Yes, I know Gollum preferred sushi; this recipe was his favourite before he got his ‘birthday present’. His grandma used to make it for him.)

My Precious Parmesan Bread
Prep time: 5 minutes Broiling time: 1 minute Makes: 6 servings

1 small French baguette 2 tbsp olive oil ¼ cup freshly grated Parmesan cheese ½ tsp dried basil Freshly ground black pepper

1. Preheat broiler. Cut bread in half lengthwise. Brush both halves with olive oil. Then evenly sprinkle with Parmesan, basil and pepper.

2. Place bread, Parmesan-side up, on a baking sheet. Broil for 1 to 2 minutes or just until Precious cheese is golden.

Per serving: 198 calories, 5.9 g protein, 68 mg calcium, 1.5 mg iron

[ April 21, 2002: Message edited by: Lostgaeriel ]

[ June 07, 2002: Message edited by: Lostgaeriel ]

[Lostgaeriel]

Mrs. Maggot’s Mushroom & Bacon Frittata
(Farmer Maggot’s favourite lunch. One of my faves, too. Great with a mixed greens and tomato salad. Or with home-fried taters.)

·8 slices side bacon, chopped
·3 cups (750 mL) sliced fresh mushrooms
·1/3 cup (75 mL) sliced green onions
·1 tbsp. (15 mL) salt
·6 eggs
·¾ cup (175 mL) milk
·2 cups (500mL) shredded Swiss (or Havarti, Colby, Cheddar) cheese, divided
·1 tbsp. (15 mL) grated Parmesan cheese
optional addition:
·½ cup (125 mL) - when cooked - chopped spinach

In large non-stick, oven-proof frypan cook bacon until crisp. Drain, reserving 1 tbsp. (15 mL) drippings; set bacon aside. Sauté mushrooms and onions in reserved drippings until tender and any liquid has evaporated. Add flour and salt to pan; toss to coat. Beat together eggs and milk; add sautéed vegetables and 1 ½ cups (375 mL) of the Swiss cheese. Pour into frypan; cover. Cook over low heat 20 to 25 minutes or until set. Remove cover. Sprinkle with remaining ½ cup (125 mL) Swiss cheese, Parmesan and reserved bacon. Place under broiler until cheese is melted. Makes 4 servings.

I recently tried adding chopped spinach to this - it can be pre-steamed or raw and then sautéed with the onions and mushrooms. Very tasty and more healthy.

Narya Muffins
One of my standbys. Tangy cranberries bursting from tender cake-like muffins. Substitute blueberries to make Vilya Muffins and use chocolate chips to make Nenya Muffins. (I use regular chocolate chips, but white chocolate would be more appropriate. Butterscotch chips might be good too.)

Preparation: 15 minutes Baking: 25 minutes Yield: 12 muffins

·1 ½ cups (375 mL) all-purpose flour
OR
·1 ½ cups (400 mL) cake & pastry flour
·½ cup (125 mL) granulated sugar
·1 tbsp (15 mL) baking powder
·¼ tsp (1 mL) salt
·1 egg
·1 cup (250 mL) milk
·1/3 cup (75 mL) melted butter
·1 cup (250 mL) cranberries*, fresh or frozen, thawed and well drained
·½ cup (125 mL) chopped nuts (optional)
(I recommend walnuts for all three variations; macadamia nuts, pecans or almonds would be good with the white chocolate or butterscotch.)

Combine flour, sugar, baking powder and salt in mixing bowl.
Beat egg, milk and melted butter together thoroughly.
Add liquid ingredients all at once to dry ingredients. Stir just until moistened.
Gently fold in cranberries and nuts.
Fill greased muffin cups ¾ full.
Bake at 375°F (190°C) for 20-25 minutes or until top springs back when lightly touched.

[ April 22, 2002: Message edited by: Lostgaeriel ]

[ January 30, 2003: Message edited by: Lostgaeriel ]

[Lostgaeriel]

The Gaffer's Delight - Tater Salad
‘Rare good ballast for an empty belly.’

Preparation: 20 minutes plus chilling Makes: 4 servings

· 1 ½ lbs (750 g) very small new taters, unpeeled (Yukon Gold or Red taters are ideal)
· ½ cup (125 mL) Italian salad dressing
· ½ cup (125 mL) grated Parmesan cheese, divided
· ½ red onion, sliced
· ½ English cucumber, chopped
· ½ sweet pepper, sliced (yellow or red)

Boil taters until tender, about 10-15 minutes. Drain. Cut in half and place in serving bowl.
Pour dressing, half of the cheese and remaining ingredients over taters. Toss to combine.
Refrigerate at least one hour before serving. Top with remaining cheese.

[ April 21, 2002: Message edited by: Lostgaeriel ]

[Lostgaeriel]

Raefindel has posted some appetizing recipes at Novices and Newcomers » Middle earth recipies. (http://www.barrowdowns.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=2&t=000621)

Cucumber Potato Soup,
Baggins' Beef Pocketses,
Master Elrond's Favorite Rhubarb Crumble

[Gilthalion]

It seems to me that there are a few other recipies floating around the forums.

By the way, regarding the Balrog Wings recipe: the first direction should read "Catch eight medium to large balrogs..."

[Gilthalion]

Here are the other "recipe" links that the search turned up (including some others provided by various members on these posts):

Lembas http://www.barrowdowns.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=1&t=000561

Middle Earth Recipes http://www.barrowdowns.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=14&t=000609

Recipes at The One Ring http://fan.theonering.net/writing/recipes/index.html

Clotted Cream http://www.outlawcook.com/Page0221.html

Various Recipes http://www.lotrscrapbook.com/

Arda Recipe Book http://www.barrowdowns.com/cgi-bin/ultimatebb.cgi?ubb=get_topic&f=14&t=000609

[Merendis]

If you'll remember my fellowship gingerbread cookies.... i have some cute pictures of those i made!
go here: http://www.geocities.com/legolas_is_pretty/aboutus.html

[Merendis]

Mirkwood
Preliminary: Cook 2 cups brown or white rice in 3 cups boiling water until tender. (this will take 15-20 miutes for white, and 35-45 minutes for brown) fluff the cooked rice with a fork and set aside.

Ingredients
a 1 lb. bunch of broccoli
1 Tbs. butter or canola oil
1 cup chopped onion
3/4 tsp. salt
1 large clove garlic, minced
2 Tbs. Fresh lemon juice
about 6 cups cooked rice
freshley ground black pepper
cayenne to taste
2 Tbs. minced fresh dill (dried-2 tsp.)
3 Tbs minced fresh mint (dried-3 tsp.)
1/4 cup minced fresh parsley
1/2 cup toasted sunflower seeds
1 packed cup grated cheddar or swiss-optional
a little melted butter for the top (optional)

1. Trim the tough bottoms from the broccoli stalks, and cut the tops into smalish spears of whatever size suits you. Cook them in a steamer over boiling water until bright green and just barely tender. Rinse under cold running water, drain well, and set aside.

2. Preheat oven to 325. Lightly grease a 9 x 13 inch bakng pan.

3. Melt the butter or heat the oil in a large, deep skillet or a dutch oven. Add the onion and salt and saute over medium heat for about 5 minutes or until the onon begins to soften. Add the garlic and lemon juice, and saute over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and lemon juice, and sauté about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste, the herbs, and the optional sunflower seeds and/or cheese. taste to correct salt, if necessary, and spread into the prepared pan.

4. Now for the fun part. Arrange the broccoli upright in the rice, and, is desired, drizzle with melted butter. Cover loosely with foil, and bake until just heated through (15-20 minutes). Serve right away.

[gollum*elf*pup]

LOL merendis, those are cute cookies!
http://www.theunholytrinity.org/cracks_smileys/kao/otn/phearts.gif http://www.theunholytrinity.org/cracks_smileys/kao/otn/pheaven.gif

[zifnab]

Thanks again Merendis, wonderful stuff. And thank you Githalion for your search of other recipes. smilies/smile.gif

[Sindacuion]

Wow, so many recipies and so little time! Better start cookin'! smilies/biggrin.gif

[Merendis]

Tirami Su Eru
Thanks to Rimbaud for the name!

Ingredients: Hot Milk Sponge

MILK, 1/4 cup
BUTTER, 2 teaspoons butter
FLOUR, 1-1/4 cups
BAKING POWDER, 1 teaspoon
EGGS, 3
SUGAR, 1-1/4 cups
EGG YOLKS, 3
Ingredients: Mascarpone Cream
ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
HOT WATER, 1/2 cup + 2 tablespoons
GRAND MARNIER, 3 tablespoons
MASCARPONE, 1 cup
RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
EGGS, 3 separated
SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
VANILLA, 1/4 teaspoon vanilla
SALT, a pinch
COCOA POWDER, enough to sprinkle
POWDERED SUGAR, enough to garnish
Directions: Sponge Cake

Preheat the oven to 350 degrees.
Grease and lightly flour an 8 by 11-inch sheet tray.
Heat milk and butter until the butter melts.
Stir the flour and baking powder together.
Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
Fold in the flour mixture and the milk.
Pour into the prepared pan.
Bake for 10 minutes.
Directions: Mascarpone Cream

Combine the espresso, water and the Grand Marnier, set aside.
Combine the mascarpone and the rum in a large bowl, beat until smooth.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Directions: Assembly

Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.

[ July 09, 2002: Message edited by: Merendis ]

[Rosseiliantiel]

Now i'm hungry! smilies/biggrin.gif

[Ithaeliel]

Ohh, me too... I'm gonna hove to print this out. They all look so good... especially the Tiramisu...

[Raefindel]

This is a recipe I posted on the "Concerning Hobbits" several months ago. it's my family's favorite chicken recipe.

Raefindel's Roast Chicken

1 6-7 lb Roasting Chicken (actually I can rarely find one that large, but it seems to work anyway, you just can't fit as many limes in the cavity)

2 or 3 small limes(roll on counter or table top and pierce with a corn holder about 20 times each)

4 tsp salt

1 tsp paprika

2 larg cloves garlic, minced

2 cups water

Preheat oven to 300. remove giblets and excess fat from cavity of chicken, rinse &pat dry.In small bowl mix salt, paprika& garlic into paste. Rub half in cavity and half outside. Put pierced limes in cavity. Pour water in roasting pan. Bake on rack, covered, 45-60 min per pound.

--------------------

[Raefindel]

This is great for that unexpected party that may come your way. It's my Granny's recipe, she came to America from Scotland in 1923.

Raefindel's Granny's shortbread

1lb (2cups) Butter, softened
1 cup (8 ounces) sugar
4 cups flour

Beat butter with electric mixer till fluffy. Add sugar and cream until fluffy. Mix in flour. Press into a 9 x13 inch pan (sorry I don't know the metric for that) Pierce surface with fork to prevent bubbling. Bake at 350 for about 45 minutes or until golden.

Note: DO NOT USE MARGERINE, and don't beat it by hand like Granny did, it makes it tough.

[Raefindel]

Artichoke Dip

8 oz cream cheese
1 cup Mayonaise
1/4 cup parmasean cheese
1 4oz can diced green chiles
1 14oz can artichoke hearts in water, drained and chopped

Cream the cheese until softened. Mix in Mayonaise until smooth. Add remaining ingredients. Serve chilled or hot in a crock pot. Serve with ritz crackers or tortilla chips.

[ July 10, 2002: Message edited by: Raefindel ]

[Merendis]

Miruvor
NOT FOR KIDS

1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract

1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable bottle.
Makes 4 cups.

[ July 11, 2002: Message edited by: Merendis ]

[Raefindel]

Ineresting, Merendis! I'm not sure I would like the mint but I'm sure I could find something to substitute for it.

[Raefindel]

Raefindel's Lembas

Cake batter

1 cup butter or margerine , softened
2 cups sugar
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream


the cinnamon sugar stuff
3/4 cups sugar
2 Tablespoons cinnamon
1/2 cup chopped Pecans

In large bowl, cream butter and 2 cups sugar until fluffy. Add vanilla & eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt: add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased, 10inch tube pan. Combine cinnamon, nuts & 3/4 cup sugar; sprinkle over batter in pan. Repeat layers two more times. Bake @ 325 for 45-70 min or until cake tests done. COOL FOR 10 MIN BEFORE REMOVING FROM PAN. Remove to wire rack to cool. Slice into wafers and wrap with mallorn leaves.

[Gimli Son Of Gloin]

Gimli's Ale

-Ingredients

1 bushel corn
1 bushel tater skins
4 jugs water

Equitment-
1 Still
1 uncracked, strong, gasoline safe container.

Directions-
Put water in bucket over fire on still. when boiling, add tater skins. Shred corn very fine, add to tater skin water. Let boil for 1(one) week. Take small amount from bucket. If ignites with contact to flame, turn off still. Let cool. Enjoy.

[Aranel]

I have an honest to gosh recipe for cram,you guys...I just have to find it.I've mad it before...tastes every bit like cardboard,but it keeps forever and is rather filling on a hike.I'll post it soon.

[Raefindel]

Well, I was gonna post my recipe for ORC CHOPS but I'm fresh out of orc.

[Raefindel]

This is a Recipe from the published cookbook The Gorumet Hobbit as pre request by Mark 12:30.

Seed Cakes

3 1/2 Cups flour 4 eggs
1 lb butter 2 Tbsp milk
2 Cups sugar 2 oz Caraway seeds
(Hmm... I would have used poppy seeds, myself)

Beat butter until it creams. Add sugar & beat again. Add the 4 eggs, well beaten, and 2 Tbsp milk. Beat again & add caraway seeds. Slowly mix in flour to make a firm batter. Pour into greased & floured cake pans. Bake in moderate oven until toothpick comes out clean.

As you can see the recipes from this book can be rather vague, so if anyone tries this let me know about size of pans and oven temp. so I can edit it.

[mark12_30]

Thanks, Rae. I think I'll try it. Who published that recipe book? It's not on Amazon!

[Child of the 7th Age]

Helen,

I also have that book. I believe I purchased it in one of the e-bay stores. This was the only thing they sold. I'll check later today, and see if I can dredge up something more specific.

sharon

[Raefindel]

It has no publisher info. It looks like a home-made leaflet kinda thing. It is by Frank Kiefer.

[mark12_30]

Is it nice, preciousss? Is it scrumptious? Is it tasty? .... what else is in it?

[Raefindel]

Yes, Precious! But it has Fisssh and Nasty chips!

It contains;

Honey Cakes,
Mincemeat
Tea Cakes
Blackberry tarts
White Bread
Seedcake
Apple tart
Scones
Roasted Hart
Beer in Beer
Fish & Chips
Roast Mutton
Pork Pie
Coney, stuffed & Roasted
Bubble & Squeak
Roast 'taters
Boiled mushrooms with Bacon
Clotted Cream
Beer
Mead
and lastly...
Apple Wine
smilies/tongue.gif

[mark12_30]

(Give us chipsss NOW, and keep nassssty Fish.) Eh, I'd never make it in a slimy cave.

...boiled mushrooms? What are they thinking? Mushrooms should be sauteed... have you tried the boiled mushrooms?

[Raefindel]

To be honest with you, I haven't tried ANY of the recipes in this book. I usually try to make MY recipes more "Middle-Earth".

[Hilde Bracegirdle]

Sauce of Orodruin
(Hot enough to destroy any Ring of Power!)

1 Lb (1/2 kg) fresh or dried red chili peppers, washed and completely dried
2 cups rice vinegar
1/2 cup sugar
1/3 cup salt
1/3 sake (or sweet white wine)
1 cup garlic cloves

If using dried chili peppers, soak them in vinegar for half and hour. Peel the garlic.

Place all ingredients in a blender or food processor, whir until a coarse paste is formed.

The longer you keep this the stronger and more powerful it becomes. Use sparingly, alittle of the essence of Mordor
goes a long way! smilies/eek.gif smilies/eek.gif

[ February 04, 2003: Message edited by: Hilde Bracegirdle ]

[Raefindel]

I'll be sure to try that one Hilde, Bet it would be good as a refill for my pepper spray can!

[Hilde Bracegirdle]

It actually is very good tasting. We made a big ole vat of it last year and it's already gone.

But if you don't like the taste, by all means refill the pepper spray can! Can't go wrong either way.

[Raefindel]

I'll lick it off my fingers after I fill it!

[Elanor]

Yum... you guys are making me hungry! smilies/biggrin.gif Try here (http://www.councilofelrond.com/modules.php?op=modload&name=Recipes&file=index) for more Middle Earth recipes.

[Hilde Bracegirdle]

Oh what a intriguing link! Many thanks!

Dug out a few more family recipes, more tame in nature.

Cousin Lobelia's Stuffed Mushrooms

1 Lb. fresh mushrooms
1 Lb. bulk pork sausage
1/2 envelope onion soup mix
2 Tablespoons finely chopped parsley
1/2 teaspoons sage

Clean mushrooms and pop out stems. Chop stems finely and mix with sausage, soup mix, parsley & sage.

Heap mixture into mushroom caps and set close together in a foil lined baking pan. Cover with foil and bake at 350 degrees F for 40 minutes. Uncover and bake 15 to 20 minutes more.

Disaster at Forochel Pie

1 1/2 Cups crushed Lorna Doone cookies (or shortbread)
1/2 Cup finely chopped pecans
1/3 Cup firmly packed light brown sugar
6 Tablespoons melted butter
1/2 Cup water
10 Tablespoons white sugar
2 Tablespoons green crème de menthe
1 quart vanilla ice cream, softened
1/2 Cup whipping cream
green food coloring
3 egg whites
1/8 teaspoon cream of tartar

Mix cookie crumbs, pecans, brown sugar & butter in a medium bowl. Press firmly onto bottom and sides of 9" pie pan.

Bake in a 325 degree F. oven for 10 minutes or until set. Cool completely.

Combine water with 4 Tablespoons of white sugar in a small saucepan. Cover & bring to boil. Uncover and boil without stirring for 7 minutes. Remove from heat & cool slightly, stir in crème de menthe. Cool completely.

Layer 1/2 of ice cream in cooked pie shell. Cover and freeze until firm.

Add a few drops food coloring to whipping cream and beat until stiff. Fold in 2 Tablespoons crème de menthe syrup. Spread evenly over firm ice cream in pie shell. Cover and freeze until firm.

Top with remaining ice cream, Cover and freeze until firm.

Beat eggs and cream of tartar until double in volume. Beat in remaining 6 Tablespoons of white sugar. When peaks form, pile meringue onto pie. Spread to edges so that no ice cream is showing. Freeze overnight.

Just before serving brown meringue until golden in a 450 degree F. oven (4 minutes). Drizzle on the remaining syrup.

[ February 06, 2003: Message edited by: Hilde Bracegirdle ]

[Raefindel]

Mmm that doesn't sound at all like a disaster!

[Hilde Bracegirdle]

I was just thinking that you could hide a small jawbreaker,(or perhaps something not quite so hard), in the pie to represent the lost palantir. Imagine your guest's suprise! smilies/biggrin.gif

[Raefindel]

Hilde,you are truly creative, in a frightful sort of way.

[Gorwingel]

I'll have to try one of those recipes for Lembas some day, they all look good, though I don't know where I will find the Mallorn Leaves smilies/rolleyes.gif

[Raefindel]

It's nice to have others post on this thread, finally. I thought I was the only one left to have any interest in Middle-earth cooking.

[Brinniel]

I tried the Mrs. Maggot’s Mushroom & Bacon Frittata recipe and absolutely loved it. Thanks to all who have posted recipes. I'm anxious to try more. :)

[piosenniel]

Wild Mushroom Torte

2/3 C. brown rice
1 3/4 C. water

3/4 lb. red or yellow potatoes, unpeeled, scrubbed, and cut into 1" cubes
1 C. water
1/4 C. (60 ml) raw walnut pieces
1/2 C. (120 ml) raw pecan pieces
1 large onion, diced
3/4 lb. Portabella mushrooms, chopped (about 4 large mushrooms)
1/2 lb Chanterelle and Shiitake mushrooms combined (or any combo of wild mushrooms)
1/3 C. water
1 t. ground sage
1/8 t. each garlic powder, rosemary, thyme ground
1/4 t. ground black pepper
2 T. extra virgin olive oil
1 1/2 T. soy sauce or tamari to taste

2 medium tomatoes, sliced
Red Swiss chard (or any pretty greens)
Orange slices


Mushroom Sauce
8 oz. ( fresh button mushrooms, sliced)
1 3/4 C. water
1/4 C. Tamari or soy sauce
1/4 C. dry red wine
2 T. lemon or lime juice
3 T. cornstarch
3 T. water

To Prepare:

1.) Lightly oil a 9 1/2-inch springform pan and set aside.

2.) Combine brown rice, water in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat to low and steam for 50 - 60 minutes until rice is tender.

3.) Combine potato cubes, water, and salt in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat down to simmer, and cook 5 - 7 minutes until fork tender. Using a slotted spoon, remove potatoes to a medium bowl, and set aside.

4.) Toast nuts in a non-stick skillet over high heat, tossing continuously for about 1 to 2 minutes, and immediately remove to a dish to cool. Set aside.

5.) In a large skillet, sauté onion, mushrooms, , water, seasonings, pepper, and olive oil together until onions are transparent, about 5 - 7 minutes, stirring frequently. Drain off and reserve any excess liquid. Add soy sauce and mix well.

6.) Mash potatoes. Add to onions and mushrooms. Add toasted nuts and cooked rice. Mix well to combine ingredients. Adjust seasonings.

7.)Press mixture firmly into springform pan. Arrange tomato slices over the top, Bake uncovered at 375 for 1 hour. Run clean knife around edge and unmold onto a platter lined with red Swiss chard. Decorate platter with orange slices. Makes 6 to 8 servings.

For mushroom sauce:

1.) Combine mushrooms, water, tamari, red wine, and lemon juice in a saucepan, and bring to a boil.

2.) Turn heat down slightly and simmer for 5 minutes.

3.) Combine cornstarch and water in a small bowl and add to bubbling sauce, stirring constantly, until thickened to desired consistency, about 1 minute.

4.) Serve on the side, over slices of the torte. Makes about 2 1/4 cups.

[Raefindel]

Pio, that sounds postitvely decadent!

[Hilde Bracegirdle]

Of Herbs and Stewed Rabbit

8 cloves
8 peppercorns
6 dried red chillies (or to taste)
4 potatoes
3 tomatoes, chopped
2 onions, chopped
½ coconut, grated
1 pound rabbit, cleaned and cut in pieces
1 cup oil
1 cup cilantro leaves, chopped
½ Tablespoon mashed garlic
½ Tablespoon mashed ginger
1 teaspoon turmeric powder
1 teaspoon white poppyseeds
1 teaspoon coriander seeds
1 teaspoon aniseeds
salt to taste
limes

Mix some salt and all of the turmeric & ginger and garlic to the rabbit and let sit for an hour.

Heat 2 Tablespoons oil and add cloves, peppercorns, poppyseeds, coriander seeds, aniseseed and red chillies. (you want them to crisp up a bit). And onion and cook until the onion picks up red spots. Add coconut, tomatoes and and brown. Cool. Grind this mixture to a fine paste and set aside.

Heat remaining oil and add meat and potatoes. Stir and fry until browned. Add the paste, some more salt and water to cover. Cook until meat is soft. Add more salt if needed, stir in cilantro and serve with lots of rice and sliced limes.

[piosenniel]

Rae - it's decadent, tasty, and exceedingly healthy!

*digs into her bowl of artichoke dip and smacks her lips appreciatively

Hilde - Just used your Sauce of Orodruin on some roasted vegetable chunks - verrrrry tasty . . . we likes it!

[Gilthalion]

VEGAN'S BEWARE!!! The following entry contains carnivorous subject matter. Dietary discretion is advised. The faint of heart or stomach should read no further! You were warned!

We ate Jill just before Christmas.

I found Jack & Jill (so named by the Mrs) and had them from an old farmer who was tired of feeding them, I suppose, for $10 US each. When Jack came of age, he tried dauntlessly to form a romantic attachment with Jill. Alas, as the post mortem revealed, Jill was far beyond the age at which coney's breed. And in my ignorance, I had merely thought her thin and poorly fed. I did feed her up nicely though in the many weeks in which we unsuccessfully tried to breed her. Now, Jack is lonely and perhaps this weekend I will go out to find him a harem. (Get it? Hare-m? Rabbits? Hares? Get it?)

Jill was tough and stringy, but stewed up nicely in the crockpot over time with some wine gravy. She was delicious! But remember, coney's do need to be young and tender for the best dining experience!

Meanwhile, as promised in another thread, here is my fabled recipe for...

MANFLESH ORCISH-STYLE or
SARUMAN'S SMOKED MANFLESH JERKY

One assumes that any sort of meat can be salted and smoked, but if there is a fat peaceful unsuspecting village nearby, why bother?

1 man/woman or 2 children (preferably live or at least fresh)
1 smoker (large!) or smokehouse
5 lbs salt
Lots of hardwood. Oak or Hickory are best.

First, catch a man. Elves taste better, dwarf is better than nothing. Small children are almost as good as elf! (For goblins who've been so deprived as to never have had manflesh, consider that humans tend to be omnivorous, like pigs. It is reported that "long pig" has that same sweet pork taste, only better!)

Dispatch the victim. Immediately strip carcass of all valuables. These steps are best taken in solitude, or else your mates will likely steal your ill-gotten swag while you are busy with the remaining steps.

Find uses for bones, skull, teeth, all of which make great trophies. Scalps are also handy and will impress your friends, though they can rarely be handed down to the grand-imps! Skins can be neatly taken off in large patches and used for stylish lampshades, clothing accessories, or as a wrapping for various things (see below).

Sweetmeats (don't ask!) can be devoured on the spot, if hungry, and are best eaten this way, since they do not keep long. Intestines and bladders can be used for chitterlings or sausages. Fat can be rendered down for other cooking, to be dribbled over dry maggoty bread, or even made into soap (what soap is used for, I'm not sure).

Slice the flesh off the bones neatly into thin strips. Rub with salt and hang over thin branches or skewers. Hang in smoker or smokehouse/cave.

Ruthlessly hack down hardwoods for your fire and smoke, even if dead dry hardwood can be gathered. (Evergreens impart a turpentine twang to the meat that some uruk-hai might prefer, but do not dare to serve such meat to the Great Goblin, or you will be served instead!) Chop wood into small pieces. Presoak wood chips, unless you use green wood (See, there's a method to my mayhem!).

Build fire. Place green/damp hardwood chips or sawdust (don't use pretreated pine, you fool, JUST HARDWOODS!) in cast iron skillet (used only for this purpose) and place on fire so that smoke fills your smoker or smokehouse/cave. The bigger your smoker, the more smoke you need. Try to use a smaller space, with the meat hanging close, but not touching. Not that I recommend this for conserving the forest, oh goodness no! It's just less work.

Tend fire and keep fresh green/wet wood smouldering for at least one day, if not longer. Nice thin strips of manflesh will cure even faster.

Place salted-smoked manflesh jerky into oiled leather (a great use for manskin). Place packets in bag and hide from slavering hordes.

Keep this delicious treat safe and dole out only to special friends who do your bidding. (Why, the whole clan will want to make you the Great Goblin after just one lip-smaking taste!)

[Raefindel]

YUM!

[piosenniel]

NOTE TO VEGANS!

Tofu Trolls (from the ancient hippie fastnesses of central Oregon) can also be handled in a similar manner to MANFLESH ORCISH-STYLE or SARUMAN'S SMOKED MANFLESH JERKY.

Just freeze them first, (Helcaraxë works great!), then thaw, and cut them into strips. and proceed with the rest of the recipe.

[Hilde Bracegirdle]

Piosenniel, glad you liked the sauce!

Gilthalion , what wine would you serve with that? Or is orc draught preferable? Hobbit emeritus indeed! Should be ashamed of yourself, encouraging murders and the like, and on the Downs no less!
smilies/wink.gif

[Gilthalion]

Cold be platter under stone
And dry be meat left on the bone
A barrow is a hungry place
We'll feast on almost any race!

And what else would a hobbit-wight be up to? smilies/biggrin.gif

Mmmm. It's time for first supper now that I think of it!

The wight of the little old hobbit trundles out of his round little barrow door upon his ghastly green bare feet and waits for hapless passers-by...

"Good Evening," he said brightly to an unwitting pedestrian, walking her obnoxious little dog on his very street. "Won't you come in for....dinner?"

[Hilde Bracegirdle]

Tsk! Never can tell about your neighbors can you? Here I thought it was such a lovely quiet place with all the pretty green hills and delicate mists. But now I've this rowdy neighbor LURING in folk for supper.

Just keep the noise down will you dear?(And you might try borax to keep your feet sweet smelling!)

[zifnab]

My, My, I thought this thread was dead and buried, until I finally checked my e-mail and found 20 some odd new posts since last I checked. I apologize for my 'hiatus', and I still do intend to create a Word Document, so that all the fellow 'downers can download the recipe 'book'. Thank you Gilth for you insightful story and wonderfully cannibalistic recipe with a dash of salt and wit.

On my further pondering of Gilth's posts, I will leave you with this myth on why the Elk has no front teeth. It has nothing to do with nothing, but that's my style. smilies/wink.gif

The Elk who would Eat Men --- Retold by Richard L. Dieterle

One day Elk boldly declared to Hare that he had tired of his constant diet of vegetables, and that it was time that he had some meat; and not just any meat would do, but only the flesh of humans. So Hare went out and gathered the most sour berries he could find and squeezed the juice out of them to make a blood-red drink. "Here, try this," Hare said. "It's the blood of humans. See how you like it!" Elk grabbed the cup and greedily poured the drink through his lips. Its sourness was so powerful that it knocked out Elk's front teeth, which is why the elk has no front teeth even to this day. After that, Elk decided that he wanted nothing to do with human flesh, as even the blood was too offensive to drink.

[Raefindel]

In an attempt to keep all the recipes on one thread I'm moving a recipe I posted on another thread.

Lembas Cookies

Mix together and set aside:
2 cups sifted flour
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder

Mix together in a seperate bowl:
1 cup shortening
1 cup granulated sugar
1 cup brown sugar

Then add:
2 eggs, beaten
1 tsp vanilla

Add dry ingredients.

then add:
2 cups cornflakes
2 cups coconut

Form into 1" balls, and bake at 350-375 for 8-10 minutes.
They should be slightly chewey

[ March 26, 2003: Message edited by: Raefindel ]

[Rivendell elf]

Sacred Lembas
1 cup of honey
1 tablespoon of grated orange peel
2 teaspoons of orange flower water (optional)
3oz blanched almonds
2 and 1/4 cups of semolina flour
1/4 cup of melted butter
1/2 teaspoon of salt
3 eggs
Place eggs,honey,orange peel or other fruits, orange flower water and almonds,in a blender. Blend on high for 3 mins, add 1 cup of flour. Blend for a further min. Scrape into a bowl and add remaining four and salt.
Whisk or stir until well blended. Bake Lebas on a sandwhich maker for 15 seconds until lightly brown! ENJOY

[Rivendell elf]

Rivendell Rice Cakes
9 cups of Rice Crispies
one whole bag of toffees
one bag of marshmellows
melt toffees and marshmellows together until gooey.
pour in to large bowl and add rice crispies and stir well, tip into an tray and put in fridge til hard. smilies/rolleyes.gif ENJOY! smilies/rolleyes.gif

[Snowdog]

Mrs Maggot's Sausage-stuffed Mushroom bites

12-16 ounces North Farthing sage sausage
2/3 cup chopped East Farthing sweet onion
chicken gravy makings
1 egg, beaten
1 tsp Frogmortonshire sauce
1 cup bread crumbs
1/4 cup Longbottom cheese, grated

Brown the sausage and onion in a skillet and drain.
Wash mushroom caps (stems not used)
Place caps open side up in greased pan.
make the chicken gravy, add all the ingredients (including sausage, excepting the Longbottom cheese and the Mushrooms) to the mix and stir until well blended and hot.
Fill each mushroom cap with the mix and add Parmesan cheese over the top.
Bake in the oven (400° F) for 10-15 minutes.

Enjoy!

[Raefindel]

I just made a blackberry pie with the Doors of Durin cut into the top crust. It was cute

[Lostgaeriel]

Treebeard’s Ent-draught

½ cup lemon juice ¼ cup lime juice 2 cups cold water 4 tsp. liquid honey 2 cups ginger ale 4 thin lime slices
In a 2-quart pitcher, combine the lemon juice, lime juice, water and honey and set aside. Fill 4 12-ounce glasses with ice cubes; divide the lemon-lime mixture among them; then top with the ginger ale. Stir briskly and put a lime slice in each drink. Makes 4 servings.

[Lostgaeriel]

Whil Whitfoot’s Flourdumplings

2 cups all-purpose flour 3 tsp. baking powder 1½ tsp. salt
¼ cup shortening 1 cup milk
Combine dry ingredients. Cut in shortening. Stir in milk to make drop batter. Drop from a tablespoon on top of chicken (or rabbit) stew. Cover pot tightly and simmer at 250°F for 15 minutes. Makes 6 servings.

[Lostgaeriel]

Four Farthings Harvest Soup

Makes 4 servings.

4 pared, diced potatoes 2 pared carrots, thinly sliced 2 medium onions, sliced several lettuce leaves (iceberg, Romaine, Boston, etc.) several celery leaves (no stalks – they don’t puree well) pinch dried basil 1 bay leaf 2 tsp. salt ¼ tsp. pepper 3½ cups cold water milk butter snipped parsley
1. In a saucepan place potatoes, carrots, onions, lettuce, celery, basil, bay leaf, salt and pepper; cover with cold water (about 3½ cups). Bring to boil; reduce heat and simmer covered for 1 hour.
2. Remove bay leaf. Press mixture through food mill or strainer; or puree in electric blender; or puree in pot using hand-held blender. Measure puree: add 1 cup milk for every 3 cups puree. Heat thoroughly.
3. To serve, top with small pat of butter and sprinkle with snipped parsley.

[Lostgaeriel]

Goldberry’s Green Herbs

Choose your favourite mixture of greens. Rub inside of salad bowl with a cut clove of garlic. Tear or cut greens into bite-sized pieces as necessary.

baby spinach leaves Romaine Endive Dandelion greens Escarole Bibb lettuce Leaf lettuce alfalfa sprouts fresh basil leaves fresh parsley nasturtiums or pansies (thanks for the great suggestion, Raefindel! ;) )
If desired, add other vegetables:
mushrooms, sliced or quartered radishes, finely sliced red onion, finely sliced or green onion, chopped tomato wedges or cherry tomatoes cucumber, sliced zucchini, sliced or julienned sweet peppers, sliced or diced hot peppers, sliced avocado, cubed & sprinkled with lemon juice to prevent browning etc.
Serve with Basic Bombadil Dressing or a variation.

Basic Bombadil Dressing

No, it’s not Yellow Boots & a Blue Coat!

½ cup olive or vegetable oil ¼ cup wine vinegar salt and pepper to taste
Combine all ingredients in a small jar and shake well. Mix as close to serving time as possible.
To make it spicy, add:
½ clove garlic, finely chopped generous pinch of oregano generous pinch of sweet basil
Or to make it cheesy add:
3 Tbsp. Parmesan cheese, grated
Or to make it tomatoey add:
½ clove garlic, finely chopped
½ cup tomato juice
Or for blue cheese dressing add:
2 oz. blue cheese 1 oz. softened cream cheese 1 Tbsp. light cream
Combine all ingredients; mix well, cover and chill. Serve at room temperature.

[Lostgaeriel]

Baggins’ Birthday Cake & Frosting

Two-Layer Round Cake:
2 ¼ cups cake and pastry flour 2 tsp. baking soda ½ tsp. salt ½ cup butter, softened 2 ¼ cups firmly packed brown sugar 3 eggs 3 squares unsweetened chocloate, melted and cooled 1 ½ tsp. vanilla 1 cup sour cream 1 cup boiling water
Sift together flour, baking soda and salt; set aside. Cream butter. Gradually add brown sugar and continue beating for 5 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla. Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer. Add boiling water; blend well. (Batter will be thin.) Pour into two greased and floured 9-inch layer pans. Bake at 350°F for 35-40 minutes, or until cake tester inserted into centre comes out clean. Cool in pans for 10 minutes; remove and finish cooling on racks.

Frosting:
5 squares unsweetened chocolate, melted and cooled 3 cups icing sugar
½ cup butter, softened 1/3 cup hot water
1 egg
Combine chocolate, icing sugar, butter, hot water, and egg. Blend; then beat at medium speed of electric mixer for 2 minutes. Chill until of spreading consistency.

[Hilde Bracegirdle]

So glad to see your back, Lostgaeriel! And with recipes too!

[Raefindel]

Hah! and I thought I was the only one interested in this thread! Thanks for sharing, Lostgaeriel.Wow! what a lot of variations you've thought of for the salad. The recipes sound interesting.

Hmmm, you might try adding FLOWERS to Goldberry's salad. I put nasturtiums or pansies in salad occasionally. Makes it pretty for a special occasion.

[Lostgaeriel]

Hi Hilde & Raefindel!

Good to be back. I've missed everybody.

I'm working on more recipes. I must test them before I post them; some I've never made before; some are from my Grandma and the quantities are vague and the directions are next to nonexistant. But everything I've posted so far, I make fairly regularly - so no worries.

The most fun is naming the recipes!

[I]Three Pans for the Pastry-chefs baking their pies,
Seven for the Sous-chefs – heavy pots of stock,
Nine for Short Order Cooks doomed to fry,
One for the Bleu Chef – it’s a hot wok
In the Land of Larder where the Foodstuffs lie.
One Pan to boil them all, One Pan to stew them,
One Pan to broil them all and in the butter brown them
In the Land of Larder where the Foodstuffs lie.

Finally got the rhyme scheme right – must have had a mental block:

Three Pans for the Pastry-chefs baking their pies,
Seven for the Sous-chefs – heavy pots of stock,
Nine for Short Order Cooks doomed to fry,
One for the Bleu Chef – it’s a hot wok
In the Land of Larder where the Foodstuffs lie.
One Pan to stew them all, One Pan to boil them,
One Pan to brown them all and in the oven broil them
In the Land of Larder where the Foodstuffs lie.

[Hilde Bracegirdle]

In the Land of Larder where the Foodstuffs lie

Now there is a walking trip a hobbit is sure to enjoy!

[Raefindel]

And the Elves, too!;)

[Orominuialwen]

All these recipies look great! I'll have to get my dad's recipie for Mushroom Barley Soup and post it here -- it's quite hobbitish. :)

[mark12_30]

Please do, Orominuialwen! The more mushrooms the better. I'll be looking for it!

[Snowdog]

Homemade Jerky

Try making jerky! I posted this on the other cooking thread so I thought I would post it here too.

Sometimes while out on the steppes or patrolling the northern reaches, rations from Fornost didn't always get to the men, and they had to forage for themselvs. One delecacy that came out of this was Warg Jerky. After a battle, the dead wargs would be 'salvaged' and made into a hearty, of sometimes tough, trail ration, and had developed through the years as standard fare among the Rangers.

Mix together these ingredients:

1/4 cup Annúminasoy sauce
1/4 teaspoon South Farthing style black pepper
1/2 teaspoon West Farthing Sweet onion powder
1 Tablespoon Frogmortonshire sauce (or your preferred brand)
1/4 teaspoon Fields of Hobbiton garlic powder
1 Tablespoon Elven Sea salt


Cut the meat into 1/4 inch strips and marinate a minimum of one day in the above mixture.
Shake out excess maranide from the strips and string them out on racks over an open fire... not too close though. Let them smoke/cook for 5-6 hours keeping an eye on them so they don't cook too fast.
Remove from the racks and blot with cloth or parchment and let cool.
Wrap in parchment or leaves for storage. A little between the cheek and gum could sustain a man through alot when a proper meal could not be had or a fire not be built.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here is todays recipe as Warg and Hobbit seasonings are hard to come by anymore....

Any good beef or venison cut will work, but if you want a lower fat beef jerky use about 2 pounds of brisket or flank steak.

Mix together these ingredients:

1/4 cup soy sauce
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1 Tablespoon Worcestershire sauce (or your preferred brand)
1/4 teaspoon garlic powder
1 Tablespoon season salt


Cut the meat into 1/4 inch strips and marinate a minimum of one day in the mixture.
Shake out excess from the strips and string them out on cake racks or oven racks and cook for 5-6 hours at 175 degrees (F).
Remove from the oven and blot with paper towels and let cool.
--------------------------------------------------

[Hilde Bracegirdle]

(Perfect for sipping while wandering the Barrow Downs.)

1Cup water
1Cup milk
2” piece of ginger, peeled and grated
6 green or white cardamom pods, cracked open
2” stick of cinnamon or 4 cloves
2 teaspoons loose black tea, or 2 tea bags
2 Tablespoons sugar (or to taste)

Put all ingredients in a large pot and bring to a boil. When it looks like it will boil over, remove from heat for a few seconds and then return and boil again. Reduce heat and let steep for about 5 minutes or so.

This is a very spicy concoction, so if you rather reduce the heat, you can use less ginger.

[Orominuialwen]

The original recepie for this comes from La Bonne Soupe Cookbook, but it has been adapted somewhat by my father.
Ingredients
2 tablespoons vegetable oil
1 large onion, chopped
3 stalks celery, thinly sliced
3 large carrots, thinly sliced
1 pound fresh mushrooms, sliced
1/2-3/4 pounds diced chicken, lamb, beef, or pork
1 cup pearled barley
2 1/2 quarts low sodium beef or chicken broth


Directions
Heat oil in a large saucepan or Dutch oven over medium-low heat
Add onion and cook, uncovered, over medium heat until wilted and translucent, about 3-4 minutes
Add celery and carrot and cook just until the vegetables start to soften, about 4-5 minutes.
Add the meat and cook, stirring until it starts to lose its color, about 3-4 minutes.
Add sliced mushrooms and cook, stirring, about 3 minutes, just until they start to exude their juices.
Pour in broth, add barley, and bring to a boil.
Reduce heat to medium-low, cover partially, and simmer for about 90 minutes.
Add salt and pepper to taste and serve!



**Note: For vegetarian soup, leave out the meat and use vegetable broth instead of beef or chicken. For the chicken/beef broth, instead of making your own, you can use the paste-like broth base that comes in jars.


Hope you enjoy this recipe!

[Hilde Bracegirdle]

Oh, that sounds good! I'll have to try it!

[Maeggaladiel]

Oooh, these all sound so good! I'm really hungry. *stomach rumbles* Quiet down there!! Anyway, I'd like to contribute, but I'm no good at cooking. IT'S TIME FOR... COOKING FOR THE CULINARILLY CHALLENGED!

Theoden's TV Dinner

1) Open freezer.
2) Marvel at the freezing capacity of the freezer.
3) Get ice pick.
4) Pretend you're on Caradhas as you hack your way through the blinding snow and ice of the freezer.
5) Once you've made a sizable hole, dig around until you find a frozen dinner.
6) Check expiration date on dinner. Shrug and figure that it's been in deep-freeze so long that it'll still be good to eat, even though it's overdue by about a year.
7) Turn on LOTR soundtrack while you use tongs to remove the frozen dinner from the freezer. Be sure to use tongs, otherwise your fingers'll go through hypothermia.
8) Find way to remove the frozen dinner from the packaging. This might entail a clever system of levers and pulleys, or you could just whack it on the table a few times.
9) Throw dinner into microwave for about five minutes. (Remember to turn the microwave on, or you won't get anywhere.)
10) If food is smoking, it's probably done. If not, stick it back in the microwave.
11) Take bite. Scream as you burn your tongue. Curse it in a variety of languages.
12) Put ROTK in the VCR, sit back and enjoy your TV dinner!

TA DAAA!!! *Everyone gives Maeggaladiel a dirty look* Okay, I'll go now. *slinks away and hides under a rock.*

Wishing she could actually cook,
~Maeggaladiel

[Snowdog]

Here it is... good for winter or summer...


2¾ Cups hot strong brewed coffee
¼ cup dark rum
1 Tablespoon sugar
½ cup vanilla ice cream (optional)
4 3-inch cinnimon sticks (optional)



Mix the coffee, rum, and sugar and stir until the sugar is dissolved.
Pour into your coffee mug and top with ice cream and garnish with a cinnamon stick.(if it is really cold, forget the icecream).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Dog's Dúnedain Coffee


1 pint corn meal
1 pint wheat flour
1 teaspoon salt
½ cup molassas
water for stiff dough
boiling water
another pot to boil coffee
1 Tablespoon coffee grounds


- Mix, roll thin cut out like yeast cakes.
- Put in a pan to dry in the oven.
- When thouroughly dry, brown dark.

Now, Boil water.
Put two or three of the cakes in the dry pot and add a tablespoon of coffee.
Pour boiling water in the pot and boil.
Let settle and serve.

[Snowdog]

That was the coffee recipes... now for the great BBQ sauce...

Tinúviel's Homemade Barbeque Sauce

1 cup strong black coffee (I used Starbucks)
¾ cup Worcestershire sauce
1 cup ketchup (I used Hunts)
½ cup cider vinegar
½ brown sugar
3 tablespoons chile powder
1 teaspoon salt
2 cups finely chopped onions
4 medium cloves garlic, peeled and minced

Use a 3 quart sauce pan and combine the coffee, Worcestershire sauce, ketchup, cider vinegar, brown sugar, chili powder, salt, onion and garlic.
Bring to a boil and then let simmer, stirring often.
Purée the mixture in a blender or food processor and let cool.
Will keep in the refrigerator for two days. Great for ribs and burgers, or rub it into some skirt steak!

[Raefindel]

Those sounded good Snowdog.

Here's the secret Elven recipe to which Mark12_30 Helen refers. It's instant for travelers, and looks lovely in jars as gifts.

Elven Fireside Coffee

2 cups instant Cocoa mix
2cups powdered creamer (like Cremora)
1 1/2 cups sugar
1 cup instant coffee granules
1/2 tsp nutmeg
1 tsp cinnamon

Mix together in a large bowl and store in an airtight container.

To serve add 3-4 heaping teaspoons per 6oz cup of hot water.

[Lostgaeriel]

Gardener Sam’s Carrot Pudding

A rich, traditional Yuletide treat. Serve with Fatty Bolger’s Butterscotch Sauce.

1 cup brown sugar 1 ½ cups fine beef suet 1 cup raisins 1 cup currants 1 large potato (peeled & grated) 1 cup carrots (peeled & grated) 1 cup apple (peeled, cored & grated) 4 oz. mixed citrus peel 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt
1 tsp. cloves 1 tsp. cinnamon

Mix all ingredients together. Put in a large oven-proof pudding bowl (or oven-proof glass jar). Steam bowl in a covered pot of boiling water for 2 to 3 hours to cook the pudding. (Start with cold water in the pot to prevent bowl/jar breakage!) Spoon cooked pudding into bowls and serve with Butterscotch Sauce. Leftover pudding may be steamed for approximately 30 minutes to reheat.

Fatty Bolger’s Butterscotch Sauce

Serve over Gardener Sam’s Carrot Pudding or vanilla ice cream. Or both!

2 Tbsp. butter 1 Tbsp. flour 1 ½ cups milk or water 1 cup brown sugar pinch salt ½ tsp. vanilla

Melt butter in saucepan. Blend in flour to make a roux and cook for 2 minutes, stirring constantly. Remove from heat. Add milk (or water) and whisk until smooth. Return saucepan to heat. Add brown sugar, vanilla and salt. Cook and stir until sauce has thickened. Makes about 3 cups.

Or do it the way my Mom does: Combine all ingredients in a saucepan. Heat until bubbles break the surface and sauce has thickened. :)

[Lostgaeriel]

I could have sworn I had already posted this!

Ithilien Ranger Trail Mix


½ cup peanuts, brazil nuts and/or cashews
½ cup sunflower seeds
½ cup dried pineapple slices and/or banana chips
½ cup flaked dried coconut
½ cup chocolate chips (optional)



Northern Dúnadan Trail Mix


½ cup walnuts, almonds and/or hazelnuts
½ cup sunflower seeds
½ cup dried cranberries and/or raisins
½ cup dried apple and/or apricot slices
½ cup mini marshmallows (optional)

[Linnamalle]

Oh, these sound wonderful-- especially the coffee and the trail mixes. I think rangers would have carried coffee powder if they had had the chance. Yay!

[Snowdog]

Coffee was a rarity in the north, with much of the coffee growing areas under the dominion of the Dark Lord (Khand, Harad), and some could be managed on the south slopes of the white mountains, but not nearly enough. Sure, there wwere smugglers and free traders that managed to get some of the good stuff into Gondor, but still a rarity until after the war when it became more widespread.

Now... on to Taters!

Samwise was fond of them as we know, and his travels brought to him new ways to prepare them. Here was one that was popular with the southern areas of Gondor that Sam had at one of the many feasts in Minas Tirith...

Twice-Baked Potatoes with Salsa 2 large baking potatoes (8 ounces each)
1/4 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1.5%) buttermilk
2 tablespoons reduced-fat cream cheese (Neufchatel)
2 scallions, minced
1 tablespoon minced fresh jalapeño pepper
1/4 teaspoon black pepper
3/4 pound tomatoes, diced
1 small red bell pepper, diced
1/3 cup minced red onion
3 tablespoons chopped cilantro
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt1. Preheat oven to 450°F. Prick potatoes in several places. Bake for 45 minutes, or until tender. When cool enough to handle, halve potatoes lengthwise. With fork, fluff potato flesh inside and transfer to a bowl, leaving enough potato attached to skin to form a sturdy shell, about 1/8-inch thick.

2. Add cottage cheese, buttermilk, cream cheese, scallions, 1-1/2 teaspoons of jalapeño pepper, and the black pepper. Mix well to combine, then spoon into potato shells. Return to oven and bake until stuffing is piping hot, about 20 minutes.

3. Meanwhile, in a medium bowl, mix together tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt, and remaining 1-1/2 teaspoons jalapeño. Spoon salsa over potatoes and serve.

[mark12_30]

Baked Apples

Peel & Core apple. Place in baking bowl.
Fill applecore with
-some butter (1 or 2 tsp)
-some sugar (brown or white, a tablespoon or two or three)
-cinnamon
-a drizzle of water, just enough to dampen sugar a bit

In The Shire:
Bake in oven until the apple is soft.
At The Scotts:
Nuke for 4 or 5 minutes or until soft.

Other interesting fillings:
Nuts
Honey
Molasses
(Some say raisins, but not this hobbit.)


Cabbage and Roots:
Whatever you are adding, add the ones that will take longest to cook, first.
Chop a large onion, put into an iron pot with butter or oil, and brown quite well.
Add some garlic if you have some, and turn it golden.***
Chop and add: turnips, carrots, potatoes, beets if you like, and half a head of cabbage.
Cook til everything is tender.

***Original post said regarding the garlic: "brown it just a little." Wrong implication. Fordie recommends the word Golden; true! Dark-brown is a bad thing to do to garlic.

Bacon and Mushrooms:

Overly Simple Version:
Just like it says. In a cast Iron skillet, fry your bacon, and set aside.
Follow that with mushrooms
perhaps a bit of Old Wineyards and butter for flavor.
Defend from marauding hobbits with large spoon 'til dinner is served.

(Pepperoni and mushrooms isn't nearly as good but can be made to do in desperate straits.)

Here's Gilthalion's recipe athough I had to resort to Google to find it since the Downs was upgraded. Much that once was, has been lost, for none now live who remember it. (Anybody seen Gilthalion lately?)

Directly inspired by the account, I have melted butter in a skillet, fried bacon just a little, tossed in some chopped onion, fresh crushed garlic, a little red wine, and giant portabello mushrooms over the top.
All of this gets stirred around frequently and the mushrooms turned a couple of times, with a lid to keep the moisture in most of the time.

Another poster added:



Yep good stuff, and remeber that fresh Thyme leaves are a wonderous match with mushrooms.

[Hilde Bracegirdle]

Helen you read my mind! I was looking to do up some apples over the weekend, but didn't get around to it. Now I have some new recipes to try!

[Fordim Hedgethistle]

Egad! I could not let this go by without comment!!

Add some garlic if you have some, and brown that just a little

Never cook garlic until it is brown -- that just turns it bitter. Sautee until golden if you like but if it ever turns even a bit darker than that, best to throw away the recipe and start again.

Love the recipes on this thread. I should dig about the kitchen in the Hedgethistle household and see if I can find anything appropriate.

[Lindolirian]

Seeing how we are coming into the Season of Good Eats (AKA American Thanksgiving and Christmas), let's see some holiday recipes! I regrettably do not have my recipe book with me as my mother took it with her on a weeklong visit to relatives, but as soon as I get it back, I'll be putting some of my favorites up with a Tolkienic twist. :)

[mark12_30]

Hilde-- enjoy! Delighted to have inspired apple-artistry. (Now That's Good Art.) :D

Never cook garlic until it is brown -- that just turns it bitter. Sautee until golden if you like but if it ever turns even a bit darker than that, best to throw away the recipe and start again.

You are right, Fordie. When I said "just a little" I was thinking only a little brown, as in tan or golden-- but it doesn't come across, so I will edit.

[Lostgaeriel]

Goldberry’s White Loaves

Makes 4 loaves. Serve warm with butter and honey (or Laura Grubb’s Raspberry Jam).


2 cups milk
4 tsp. salt
6 Tbsp. granulated sugar
¼ cup soft shortening
1 cup cold water
1 cup lukewarm water
2 tsp. granulated sugar
2 pkgs. fast-rising dry yeast
10 cups all-purpose flour



Scald milk. Stir in salt, sugar, shortening and cool with cold water to lukewarm.
Measure lukewarm water into a large warm bowl. Add sugar and yeast. Let stand 10 minutes, then stir until well blended.
Add milk mixture and 5 cups flour to yeast mixture and stir. Beat until smooth and elastic.
Work in sufficient additional flour to make a soft dough, about 5 cups more. As the dough thickens, mix it in the bowl with one hand, using a swinging rotary motion. If dough remains sticky after 5 minutes mixing, add a little more flour.
Turn dough out on a greased board or tabletop and knead until smooth and elastic, about 8 minutes.
Put dough in a lightly greased, warm bowl. Grease top. Cover with greased waxed paper and a clean cloth. Let rise in a warm place (75-85°F), free from draft, until double in bulk, about 1 ½-2 hours.
Punch down dough. Turn out on a greased board or tabletop. Cut into 4 equal pieces with a greased sharp knife. Form each piece into a ball, turning cut surfaces under. Cover and let stand 15 minutes.
Grease 4 loaf pans (8”x5” top inside measure). Shape balls of dough into loaves; place in pans. Grease tops. Cover. Let rise in a warm place, free from draft, until dough fills pans and centres are well above tops of pans, about 1-½ hours.
About ½ hour before rising is finished, preheat oven to 425°F. Bake 15 minutes, then reduce oven temperature to 375°F and continue to bake until bread is done, about 35 minutes longer.
Remove bread from pans onto wire racks. Brush with melted butter if a soft crust is desired. Cool uncovered.


If Goldberry does all this every day, Tom had better bring her water-lilies!

~~~~~~~~~~

Bilbo’s Fruit Scones


12 oz. or 2 ¼ cups flour
½ tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
4 oz. or ½ cup butter
4 oz. or ¾ cup currants or sultanas
1 Tbsp. sugar
½ cup + ~1 tbsp. milk (enough to mix dough)
egg to glaze top



Preheat oven to 400°F. Sift dry ingredients together. Rub in butter with fingers or cut in butter with pastry blender. Add fruit and sugar. Add enough milk to make a soft dough. Place dough on lightly floured board. Roll dough out to ¾-inch to 1-inch thickness. Cut scones with round cutter (or drinking glass or mug) and place on greased baking sheet, well spaced. Brush top of scones with some beaten egg. Bake in hot (400°F) oven on middle or bottom rack for approximately 15 minutes. Makes about 8 scones if cut 2 ½” in diameter. Serve with Shire Clotted Cream (still looking for an 'easy' recipe for that) and Laura Grubb’s Raspberry Jam.

~~~~~~~~~~

Laura Grubb’s Raspberry Jam


4 cups (1 quart) raspberries (fresh or frozen)
4 cups sugar
2 Tbsp. Vinegar


Mix together in a pot. Boil gently about 15 minutes. Pour into jars. Seal.

[Lalwendë]

Tater Cakes

1. Make large expansive Sunday dinner. Make sure you boil too many King Edwards taters.
2. Serve dinner. Eat. Sleep until Antiques Roadshow comes on. Retain the vast amount of leftover taters and allow to cool for 24 hours.
3. Monday teatime. Retrieve cooled taters and mash, dry, with a fork.
4. Add plain flour and mix until you have a dough, not sticky, but floury. Use hands to mix, so you can tell when the taters and flour have bound together. If you make the mixture too dry just add more taters or a bit of cold water.
5. Add flour to work surface and roll out mixture to half an inch thick.
6. Cut out small flat circular cakes using pie cutter; these are for little hobbits. Cut out pan sized monsters for big hobbits.
7. Heat up old frying pan, do not add any grease. Dry cook tater cakes until nicely browned on both sides.
8. Serve with butter. And bacon if greedy.
9. Eat. Hold stomach and groan contentedly.

[Snowdog]

Mashed Potato Casserole 4 Pounds Yukon Gold potatoes 1½ Cup Sour Cream 6 Tablespoons real butter, divided 5 & 1 1½ teaspoons salt ¼ teaspoon black pepper ¼ cup dried breadcrumbsPeel potatoes and cut into quarters.
Boil in salted water until tender (easy to pierce with a fork).
Drain and put in large mixing bowl.
Add Sour cream, 5 tablespoons of butter, salt, & pepper.
Using a beater on low-speed, beat until light and fluffy.
Put into a buttered 2 quart casserole dish. Cover and refrigerate overnight.

Next day, take dish out of refrigerator an hour before cooking.
Pre-Heat oven to 325° F.
Place covered dish in oven and bake for about an hour or until heated through.

Melt 1 Tablespoon of butter and mix the breadcrumbs into it.
Sprinkle buttered breadcrumbs over top of potatoes.
Return dish uncovered to oven for about 30 minutes.

Enjoy!

[Hilde Bracegirdle]

Raefindel,

I have finally made up a batch of your Elven Coffee and am so glad that you recorded it on this thread! I already have someone or two in mind to gift it too! My sample cup did not last long on the table, by the way, which is high praise, as I tend to savor coffee slowly. Many thanks for sharing the prized elven culinary secrets. And I encourage all coffee lovers to try it.

Respectly,
Hilde B.

[Raefindel]

Thank You, Hilde! High praise indeed!

I just made up another batch today but tried it with Splenda instead of sugar. It works just fine. I always thought the recipe was a little on the sweet side anyway.

Oh, and try this; Measure the coffee then put it though the food processor (just the coffee) before adding it to the rest of the ingredients. This makes it finer and it blends with rather than separates from the ohter ingredients.

Happy Holidays everyone!

[Hilde Bracegirdle]

Yes, I was thinking the same thing about the coffee crystals, and did rather try squashing them up a bit with my impecably clean hands. But I must try it with Splenda, as Mr. Bracegirdle was rather fond of his sample and I believe I will be making another few batches. Many thanks!

[Raefindel]

No Problem!

I start saving bottles in January. It looks really cool in Starbucks Frappachino bottles.

[Lostgaeriel]

It wasn't until I made a batch of these up today while watching PJ's LOTR:ROTK that it occurred to me that this recipe should be posted here.

Chocolate Spiders

You don’t have to be as courageous as Samwise the Brave to feel up to attacking these spiders. Yum!


6 oz. Semi-sweet chocolate
1 cup butterscotch chips
2 cups chow mein noodles
1 cup salted peanuts
1 cup miniature marshmallows - white or multi-coloured*


Melt chocolate and butterscotch chips. Add noodles, peanuts and marshmallows, stirring until coated with chocolate mixture. Drop from teaspoon onto waxed paper. Chill until firm. Store in airtight container in refrigerator. Makes about 3 dozen.

* Slightly chilled marshmallows are best, so they keep separated. My batch today used marshmallows at room-temperature and they were just a gooey mess going into the pot and ended up completely melted into the chocolate. They should still be discernable as marshmallows in the final product. Very tasty either way.

[Bungo Baggins]

Rosie's special potatoes and bacon delight


Ingredients
5 pounds russet potatoes
1/4 pound butter
1 cup sour cream
1/2 cup whole milk (or more)
1 cup shredded cheddar cheese
3 slices bacon, chopped and cooked
2 tablespoons chopped fresh parsley
Ground black pepper to taste
Salt to taste


Instructions
Boil potatoes until soft. Place in mixer; add milk and butter; mix well. Add sour cream, cheese, bacon and add seasonings. If potatoes are too thick add more milk and adjust seasonings as needed.

Yield: 12 servings

[Snowdog]

Yeah, now we're talking taters! Thanks Bungo!

[Raefindel]

Snowdog I made your potatoes for Christmas dinner. They were very popular, though I must comfess I added green onions and put the crumb topping on only half and cheese on the other half. Good Recipe! :cool:

[Snowdog]

You are talking the Casserole? Good variation! I love green onions!

[Raefindel]

Yes, the casserole. I should have noticed you have more than one potato recipe posted.

I hope your holiday was delicious. :)

[mark12_30]

You can make lembas with many different kinds of flour.

But not quinoa flour.

==8^(______)

[mark12_30]

Heard on Caradhras (http://www.srh.noaa.gov/showsigwx.php?warnzone=RIZ006&warncounty=RIC009&local_place1=West+Kingston&product1=Blizzard+Warning) yesterday evening:

"Kettle's hot. Want some tea?"

"Ooo, can I have some of Raefindel's coffee (http://forum.barrowdowns.com/showpost.php?p=356294&postcount=106)?"