THE ICE DRAGON
THE ICE DRAGON
THE ICE DRAGON
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Recipes<br />
These are both recipes we were introduced to by<br />
Duke Cariadoc in Enchanted Ground at Pennsic<br />
26, both can also be found in Cariadoc's Miscellany:<br />
An Islamic Dinner. Since that first experience<br />
we have made both recipes many times<br />
and experimented with variations on them.<br />
Hais (date and nut balls)<br />
2 cups pitted dates, chopped fine (approx 1 lb)<br />
2/3 cup roasted almonds, processed fine<br />
2/3 cup roasted cashews, chopped course<br />
4 tbsp melted butter (or sesame oil)<br />
1/3 cup powdered sugar<br />
1 tsp cinnamon<br />
Combine the dates, nuts and fat in a bowl and<br />
mix thoroughly, combine sugar and cinnamon<br />
in a small bowl and mix well. Shape the date/<br />
nut mixture with spoons or by hand into small<br />
round balls and then roll in the sugar mix. As<br />
long as they are kept dry, these will travel well<br />
and make great camp snacks.<br />
~E<br />
Submitted by Eric Belser<br />
Conan’s To Do List<br />
1.Conquer my enemies<br />
2.See them driven before me<br />
3.Hear lamentations of<br />
their women<br />
4. Grab beer with guys down<br />
at the tavern<br />
Red Lentil Soup/Chili<br />
Bay leaves are a key ingredient here; they bring<br />
out the best in lentils. This easy<br />
recipe makes a rich, but not heavy meal. Makes<br />
6 to 8 servings. Multiply as<br />
needed.<br />
Ingredients<br />
1 onion, chopped<br />
2 to 3 cloves garlic, minced or put through a<br />
press<br />
¼ teaspoon chili powder or ¼ teaspoon cayenne<br />
pepper<br />
½ teaspoon cuminseed<br />
1 tablespoon olive oil<br />
1 tablespoon butter<br />
2 quarts water or vegetable stock<br />
2 cups dried red lentils, washed<br />
1 carrot, sliced thinly<br />
2 ribs celery, diced finely<br />
1 bay leaf<br />
2 teaspoons salt, preferable sea salt, or to taste<br />
1 tablespoon Dijon mustard<br />
3 tablespoons tomato paste<br />
½ cup parsley<br />
In a stockpot or Dutch oven, sauté the onion,<br />
garlic, and spices in the oil and<br />
butter until the onion is soft.<br />
Add the remaining ingredients and bring to boil,<br />
then reduce heat, cover, and simmer<br />
for 1 to 2 hours or<br />
until reaches the desired thickness. Stir periodically<br />
so indredients will not stick<br />
or burn to the pot.<br />
Correct the seasoning and serve alone or especially<br />
good over steamed rice.<br />
***Note***<br />
When this recipe was used at last event, it was<br />
multiplied by 5. There was plenty to<br />
go around.<br />
Biotta 21<br />
10