THE ICE DRAGON

More documents

Recommendations

Info

“I have served this as a pre-event feast to my ride on more than one occasion” -Constantinia Description: A great new way to have eggs for breakfast or lunch. Ingredients 3 large eggs 1⁄4c milk 1 dash each salt, nutmeg, ground pepper, & onion powder. 1 TBS each fresh chopped parsley, basil & chives 3 slices of bread chunked 3/4 cup 6 slives lunch meat or any cubed left over meat like beef ,ham or corned beef 1⁄2 oz shredded regiano and monterey jack cheeses 3 t salsa Instructions I start with 3 large eggs and a 1/4 cup of milk that I whisk together. To that I add large dashes of salt, nutmeg, ground pepper, & onion powder. I whisk that into the egg mixture. I then add a healthy pinch of both fresh chopped parsley, and basil and repeat the whisking. Two slices of diced fresh whole wheat or rye bread are mixed into the egg mixture by spoon. 5 slices of the lunch meat of your choice are diced and added to the egg & bread. 1/2 once each of freshly shredded Regiano and Monterey Jack cheeses are stirred in, Pour the whole mess into a greased medium sized ramekin and bake at 375 for 35 - 40 min. Or until deeply golden brown on top and sides. Let cool for 3 - 5 min before serving. I recommend the universal condiment of salsa as the perfect way to complete the dish. “I made this in a dutch oven over an open fire at Shoote in the Wyldewoods last september. It was one of 6 over filled dutch ovens filled with soups. & was the first one emptied of everything; it was that well liked. I was glad that I sampled as I made it because no one left any for me. “ -Constantinia Spicy sausage, Beef & Barley. 1 pound Hot sausage 1 pound Beef chunks 1 pound Barley (uncooked) Canola oil Salt 6 Onions cut into rough chunks 5 cloves garlic smashed Basil Sage Water shredded Parm cheese Put enough oil in the bottom of dutch oven to well coat, fry beef on all sides & remove from pot. Add a bit more oil and do the same with the sausage. Add onions and garlic to pot and barley Add enough water to fill pot 2 inches shy of top & let boil until barley is fully cooked stirring often. Put back in the sausage & beef and salt, sage & basil to taste Simmer another 15 - 20 min stirring often, Serve each bowl with a generous helping of fresh Parm cheese This does make a lot so either be hungry or have a lot of very hungry friends. 23
“I was gifted with a very large bag of precooked meatballs, left over from an Ice Dragon some years ago. Since I was running the kitchen at the next event, I had to figure out what to do with them. They became a meat pie - which went over very well. I had some children working in the kitchen who enjoyed smashing the meatballs! I wrote up the recipe and have shared it with my family. They liked it. The only difference is, we put a pastry top on the pie for the event, instead of cheese. I hope this meets your requirements.” -Fionnghuala MEATBALL PIE 2 packages precooked Italian meatballs (about 12 per package) 5 or 6 eggs, depending on size 2 prepared, uncooked pie shells 2 cups shredded sharp cheddar cheese 1 half pint of light cream or half-&-half 1 cup chopped fresh dates (don’t use commercial ones, they contain sugar) Your choice of two or more of the following ingredients: ½ cup currants (or if you prefer, white raisens) ½ cup dried cranberries or blueberries 2 cored, chopped apples (or 1 cup chunky applesauce, without cinnamon) Thaw meatballs, smash and chop them up to resemble ground meat. Put them in a large bowl and add the dates and other fruit. Beat the eggs with the cream and add half of it to the meat/fruit mixture. Using your hands, knead this like you were making meatloaf. Continue to add eggs and blend, the mixture should be little runny. Mound the meat/fruit mixture into prepared pie shells. Top with cheese, dividing between both pies and spreading it out to cover the tops as much as possible. Bake at 350 degrees for about 45 minutes. These directions make two pies - if you only want one, just divide the ingredients in half. Get creative … Try using a prepared quiche mix instead of whole eggs (meat/fruit won’t be quite so runny before baking). Or try adding grated cheddar or parmesan cheese and diced tomatos to the filling instead of fruit, and using a pastry lid on top. You could add onions, mushrooms, any leftover meat that you chop up, some cooked vegetables, or any other combination of ingredients that you think your family would like. You could add more seasoning, or use less fruit (I recommend keeping the dates, however, the sweetness is a pleasant surprise). The pie can be served warm for dinner, or sliced cold as a snack for later on. Although this recipe is my creation, you can turn it into you own individual speciality. It’s particularly useful when you have company coming or want to serve things buffet style, the pie can be made in advance and kept in the fridge for several days. The cheese crust on top seals in the moisture. Illumination by Ekat 24
Page 1 and 2: The Ice Dragon The Newsletter of th
Page 3 and 4: From Baron Caleb Reynolds I am stil
Page 5 and 6: From the Knight Marshall: Chronicle
Page 7 and 8: The Dance Report From Dance Mistres
Page 9 and 10: Remembering Durlome Rakesh d'Mithna
Page 11 and 12: In the later days of the Barony, ar
Page 13 and 14: After the weekly meeting and activi
Page 15 and 16: Memorial service for Gregory Tamuti
Page 17 and 18: Illumination by E-Kat Lady Amanda o
Page 19 and 20: Baron’s Quiz #2 Out of Order: Eac
Page 21 and 22: Brewers Spotlight This Months Recip
Page 23: Almond and Cardamon Cirlettes These
Page 27 and 28: “A story comes with this photo. I
Page 29 and 30: Demo Coordinator (3/10) Brigette de

THE ICE DRAGON

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?