An Arda Recipe Book

[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!
[img]smilies/wink.gif[/img]

[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? [img]smilies/biggrin.gif[/img]

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. [img]smilies/wink.gif[/img]

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.

[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

1. Heat oil in a large saucepan or Dutch oven over medium-low heat
2. Add onion and cook, uncovered, over medium heat until wilted and translucent, about 3-4 minutes
3. Add celery and carrot and cook just until the vegetables start to soften, about 4-5 minutes.
4. Add the meat and cook, stirring until it starts to lose its color, about 3-4 minutes.
5. Add sliced mushrooms and cook, stirring, about 3 minutes, just until they start to exude their juices.
6. Pour in broth, add barley, and bring to a boil.
7. Reduce heat to medium-low, cover partially, and simmer for about 90 minutes.
8. 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!

[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 ]

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 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. [img]smilies/rolleyes.gif[/img] ENJOY! [img]smilies/rolleyes.gif[/img]

[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! [In fact, I have M-E recipe names in search of recipes.]

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!