You walk towards a large gathering of beasts around a huge bonfire. As you approach you see that they are all cooking something for themselves, tasting other peoples food, laughing, talking, and eating. One of them, a shrew, walks up and says, "Welcome to the pit! Cook what you want, eat what you want, and have a good time. Don't know what to make? Ask somebody for a suggestion. I gotta get back or my food'll burn..." The shrew disappears into the crowd.
Cold/warm mountain Thistledown
Ingredients:
Beat the egg whites and sugar together until you have a white, frothy mass. Carve out a hole in the cake and put the ice cream in, then spread the mixture over top. Pop it in the oven for no more than three minutes, and you have a Cold/warm mountain. Note: The ice cream DOES NOT melt.
CANDIED CHESKNUTTERS Arrowleaf Fleetpaw
INGREDIENTS:
USING STOVE: Preheat stove to about 450 degrees Farenheit. Thinly cover chestnuts with a layer of oil and arrange on a tray. Put tray in oven for about 40 minutes, or until you can really smell the roasting.
USING FIRE: Use one of those handy dandy metal roaster things on a stick to roast with. You don't have to put the oil on if you don't want to, but it makes them roast faster. Roast until you smell 'em. You'll know.
After they're all rosted an' yummy smelling, crack open the shells. Throw away any yucky, moldy ones or ones that are reaaly hard. It happens. Now, pour the sugar into a pan and boil it as if it were water. (It will melt) DO NOT LET IT TURN AMBER OR BROWN. When it is melted, dip the chestnuts in one by one and see that they are well-coated with sugar. Then set them aside and let them dry. Watch out for tiny paws as they cool!!
NOTE: Chestnuts can also be candied in honey. Simply pour honey in a bowl and toss the chestnuts in. Let sit in a cool place for two to three days.
SCRUMMY 'TATERS Arrowleaf Fleetpaw
INGREDIENTS:
Cut potatoes long-ways into sixteen wedges(eight wedges per potato) and set aside. Find a big, preferably round casserole dish and melt the butter in it. Roll the potato wedges in the butter so that they are well-coated.Arrange potato slices skin-down in a cartwheel shape in the casserole dish. It's okay if it hangs over the edge a little. Sprinkle seasoned salt over potatoes to your own tastes. Toss in the oven at 350 degrees farenheit until they are tender. Test this with a fork. Cut cheese into sixteen skinny slices and place them on potato wedges. You can pop them back in the oven while it's cooling off to make them melt faster. Once cheese is melted, get out the forks and enjoy!!
TRIFLE Arrowleaf Fleetpaw
INGREDIENTS:
Find a big bowl. Break up the cake and put a layer in the bottom of the bowl with it. Then put a layer of fruit. Then a layer of custard. Then the jelly. Then another of cake. Another of fruit. Another of custard and so on until you run out. Then top the whole thing off with fresh cream and sprinkle nuts on top. A major lip-smacker this is!!
GROUND CHERRY SPREAD Arrowleaf
Ingredients:
Directions: Place ground cherries in a small bowl. Cover with olive oil and mash well with a fork. Add all the other ingredients and stir to blend. Chill before serving on chips or crackers.
BERRY-CURRANT PUNCH Arrowleaf
Ingredients:
Puree combined berries and currants (with a blender). Pour unstrained into a large pot.
Add water. Place over a very low heat and bring to a simmer just long enough to blend well. Strain liquid and serve cold.
BERRY LEMONADE Arrowleaf
Ingredients:
Directions: Place berries and 2 cups of water in a blender. Blend thoroughly. Strain through 3 layers of cheesecloth. Add honey. Add the remaining water and serve cold with ice.
FRUIT PUDDING Arrowleaf
Ingredients:
Place flour in a large kettle. Gradually pour in fruit juice, blending constantly with a whisk. Add violet flowers and buds. Place over low heat and bring to a boil, stirring frequently. Reduce heat and simmer until mixture thickens. Stir in mashed berries. Simmer for five minutes. Remove from heat and stir in remaining ingredients. Serve hot or cold.
WHITEFISH IN CREAM SAUCE Arrowleaf
Ingredients:
Directions: Preheat oven to 350 degrees F. Place oil in casserole dish over low heat. Add flour and stir with a whisk while cooking for about 3 minutes. Gradually add greensap milk while whisking slowly. Push the cloves into the onion. Place onion in sauce. Add bay leaf. Cook and whisk until the mixture thickens. Add dill and salt. Place fish fillets in a large casserole dish. Cover with cream sauce and bake to an internal temperature of 145 degrees F., about 25 minutes. Sprinkle with parsley and serve.
ARROWHEAD SOUP Arrowleaf
Ingredients:
Place arrowhead tubers and potatoes in boiling water. Boil 15 minutes. Drain, but save the water. Peel tubers and potatoes. Rub tubers and potatoes through a fine seive. Return to cooking water. Add watercress and simmer for 10 minutes. Lower heat and stir in coconut milk, safflower oil, and salt. Continue to heat very gently 3-4 minutes. Stir to blend well and serve hot.
SPRING SALAD Arrowleaf
Ingredients:
Combine all ingredients in a salad bowl. Toss together. Serve very lightly dressed.
DANDELION SALAD Arrowleaf
Ingredients:
Toss plant ingredients together. Sprinkle with lemon juice and serve.
MEADOWCREAM Arven
Supplies:
Directions: Mix everything together until it is all creamy.
STRAWBERRY CORDIAL Arven
Supplies:
Directions: Put everything in a blender until is is all smooth. Refrigerate and serve.
STUFFED APPLE Arven
Supplies:
Directions: After coring and peeling the apple, stuff the corehole with candied chestnuts and then cover it in honey. Bake it until steaming. Pour meadowcream on top and serve piping hot.
WATERSHRIMP AND HOTROOT SOUP Arven
Supplies:
Directions: 1. Melt bacon fat in a large skillet and brown shrimp lightly 2. Remove from heat and set it aside. 3. Add the onion, okra, hotroot powder mix and pepper and cook over medium heat and stir constantly for 5 minutes. 4. Stir in tomatoes, basil and 3 cups of boiling water. 5. Mix in shrimp and a teaspoon of salt. 6. Cover and simmer for 35 minutes. 7. Add cooked rice and mix well and cook for 5 more minutes to heat through. Beware: The recipe is extremely spicy.
DAMSON CORDIAL Arven
Supplies:
Directions: 1. Juice the damsons and boil the juice. 2. Add sugar and lemon juice. 3. Cool the juice. 4. Add cranberry juice of strawberry juice, club soda and if preferred another 1/2 cup of club soda if it is too tart. 5. Cool and serve.
REDCURRANT SCONES Arven
Supplies:
Directions: 1. Beat together the buttermilk, egg and sugar. 2. Sift 3 cups of flour together with the baking powder, soda and salt. 3. Add 2/3 of the flour mixture to the buttermilk and stir well. 4. Gradually add the melted mixing it well into the mixture. 5. Stir in the remaining flour mixture and the dried cranberries. 6. A little more flour may be needed to form a firm dough. 7. Turn the dough on a lightly floured board and knead it for a couple minutes. 8. Separate it into 3 equal sections and shape each part into a thick circle four inches across. 9. Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered or sprayed cookie sheet. 10. Bake in a pre-heated oven on 400 degrees F for 20 minutes or until lightly brown on top. 11. Serve warm with butter and/or honey.
OATCAKE Arven
Supplies:
Directions: 1. Mix the oats, water, sugar, milk and honey into a thick liquid. 2. Stir in the nuts and fruit. 3. Pour the mixture in a 10 by 12 pan. 4. Bake at 350 degrees until it is golden brown and cooked through the center. 5. Serve hot for breakfeast.
