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!



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

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

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

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. [img]smilies/smile.gif[/img]

[Merendis]

Of course I did! but I only do so for the best [img]smilies/biggrin.gif[/img]
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 [img]smilies/evil.gif[/img]

twinkle

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

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

[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. [img]smilies/smile.gif[/img]

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

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.

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.

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/u...c&f=1&t=000561

Middle Earth Recipes http://www.barrowdowns.com/cgi-bin/u...&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/u...&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!

[zifnab]

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

[Sindacuion]

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

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