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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

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