Cook's Paradise

Food/Recipe blog of kaelang12

[gmasrecipebox]

Skillet Cookies from Africa

Recipe from the kitchen of: Lorine

Ingredients

1 lb dates (1 lb = 2 1/2 cups)

1 stick butter

2 eggs

3/4 c sugar

2 c Rice Krispies

1 c pecans

Coconut (for rolling)

Directions

Stir dates and butter in an electric skillet over low heat.

Beat 2 eggs. Gradually add sugar.

Add to skillet and stir. Cook 15 minutes.

Add Rice Krispies and pecans. Cool slightly.

Roll into small balls, then roll in coconut.

Do all this before the dough gets too cool.

[gmasrecipebox]

Instant Pudding Dessert

Crust: 1 c flour 1/2 c oleo 1/2 c nuts

Bake 15 minutes at 325°.

Filling: 8 oz cream cheese 1 c powdered sugar 1 pkg Dream Whip Instant pudding prepared with 3 cups milk Top with Cool Whip.

[biggest-gaudiest-poltergeist]

so what you're gonna do is you're gonna trim the top off a bulb of garlic, using the knife's edge to take off the tip of every individual clove, that's important. you're gonna place the garlic face-up in a square of tinfoil, drizzle with olive oil, wrap completely in foil, place in baking tray, repeat with a copious amount of garlic bulbs. you're gonna put that baking tray in an oven set to 375-400°F, for 30-50 minutes, until soft and browned. you're gonna toast some good bread, slather generously with butter and honey, maybe a tiny lil bit o' salt. and then. you're gonna SQUEEZE. OUT. THAT. ROASTED GARLIC. onto the butter honey toast. and you're gonna eat it. food stolen directly from the plate of the gods. that's what you're gonna do.

[biggest-gaudiest-poltergeist]

[biggest-gaudiest-poltergeist]

the garlic. it beckons you

[thesweetestsupervillains]

It occurs to me that "1920s gangster doing a cooking show while holding you at gunpoint" is an untapped market.

We've had normal cooking shows. Now we need period piece cooking shows in character.

[the-travelling-spoon]

𝐓𝐡𝐞 𝐆𝐫𝐢𝐟𝐟𝐢𝐧'𝐬 𝐃𝐢𝐬𝐚𝐩𝐩𝐨𝐢𝐧𝐭𝐦𝐞𝐧𝐭 𝐒𝐭𝐞𝐰 (𝐛𝐞𝐜𝐚𝐮𝐬𝐞 𝐞𝐯𝐞𝐫𝐲𝐨𝐧𝐞 𝐬𝐭𝐚𝐲𝐞𝐝 𝐢𝐧𝐬𝐢𝐝𝐞 𝐞𝐚𝐭𝐢𝐧𝐠 𝐢𝐧𝐬𝐭𝐞𝐚𝐝 𝐨𝐟 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐞𝐚𝐭𝐞𝐧)

"After several days in White Orchard, I came to the conclusion that if one were to remove stew from the local diet, the entire village would collapse within a fortnight."

Serves: 6 hungry villagers, 4 soldiers, or 1 witcher after a particularly difficult day.

Dear reader,

After several days spent wandering White Orchard, investigating local agriculture, observing livestock, questioning merchants, studying cabbage fields, and looking into an entirely reasonable number of cooking pots, I believe I have identified one of the cornerstones of local cuisine:

Stew. A great deal of stew. Everywhere.

Some contain mushrooms. Some contain beef. Some contain vegetables. Some appear to contain whatever happened to be available at the time.

What they all share is the same purpose: feeding people well during difficult times.

White Orchard is a land of farmers, fishermen, herders, and survivors. War has made life uncertain, yet nearly every household seems capable of producing a warm meal from humble ingredients and patience.

A lesson I find admirable. And delicious.

As no two recipes proved entirely identical, I have taken the liberty of assembling a version inspired by the many stews I encountered throughout my investigations.

A stew that might be found simmering near a farmhouse hearth while rain falls outside and someone complains about the griffin.

The actual griffin. Not a man named Griffin. I have already discussed this misunderstanding.

Included are my notes, observations, and a small Toussaint adaptation for those who possess both wine and good judgement.

May your pot remain full and your mushrooms correctly identified.

— Judith of Toussaint

Current White Orchard Status: Apples abundant. Cabbages thriving. Grey-haired men continue to appear unexpectedly.

[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."

𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"

𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.

𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]

[afinickyguide]

episode 177: harvest-time helpers 🎃🥐💖

[gmasrecipebox]

Oatmeal Rolls

1 c milk, scalded 1 1/2 c quick oatmeal 1 tsp salt

Add: 1 cube oleo 1/3 c brown sugar 2 eggs

Cool. Dissolve 2 pkg yeast in 1/2 c warm water. Add enough flour to make sticky dough.

Put white sugar & white syrup & nuts in bottom of pan.

[the-travelling-spoon]

𝐀 𝐅𝐫𝐲𝐢𝐧𝐠 𝐏𝐚𝐧, 𝐀 𝐏𝐢𝐤𝐞, 𝐚𝐧𝐝 𝐀𝐧 𝐀𝐩𝐩𝐥𝐞 𝐏𝐢𝐞 - 𝐅𝐢𝐫𝐬𝐭 𝐑𝐞𝐜𝐢𝐩𝐞!

Dear reader,

I bring to you my first properly documented recipe from White Orchard!

This recipe was acquired during an entirely respectable culinary investigation near the river, where I encountered a local woman preparing pike and discussing recent events involving a missing frying pan of hers.

Said pan had apparently been recovered by a grey-haired traveler carrying two swords. Curiously, earlier that same day, I also spotted another grey-haired traveler carrying two swords, both seemed to be looking for a "Sir Griffin".

Either this region has an unusually specific fashion trend or there is something I have yet to understand.

Regardless! While discussing local ingredients, river fish, and the frankly alarming abundance of apples in the region, I was fortunate enough to learn how White Orchard families might transform their orchards into something a little more celebratory.

The result is a simple apple pie: practical, comforting, and exactly the sort of thing one might bake when surrounded by war, monsters, and people constantly losing kitchen equipment.

White Orchard may have many problems but a shortage of apples is not one of them!

I therefore present: The White Orchard Riverbank Apple Pie!

May your crust remain flaky, your apples plentiful, and your frying pans stay where you left them.

— Judith of Toussaint

[𝐍𝐁: 𝐓𝐡𝐢𝐬 𝐛𝐥𝐨𝐠 𝐢𝐬 𝐩𝐚𝐫𝐭 𝐟𝐚𝐧 𝐩𝐫𝐨𝐣𝐞𝐜𝐭, 𝐩𝐚𝐫𝐭 𝐫𝐨𝐥𝐞𝐩𝐥𝐚𝐲 𝐛𝐥𝐨𝐠, 𝐩𝐚𝐫𝐭 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐩𝐚𝐫𝐭 "𝐈 𝐚𝐜𝐜𝐢𝐝𝐞𝐧𝐭𝐚𝐥𝐥𝐲 𝐬𝐩𝐞𝐧𝐭 𝐟𝐨𝐫𝐭𝐲 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐧𝐠 𝐚 𝐜𝐚𝐛𝐛𝐚𝐠𝐞 𝐟𝐢𝐞𝐥𝐝."

𝐏𝐨𝐬𝐭𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐞𝐫𝐬𝐩𝐞𝐜𝐭𝐢𝐯𝐞 𝐨𝐟 𝐉𝐮𝐝𝐢𝐭𝐡, 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐰𝐨𝐦𝐚𝐧 𝐟𝐫𝐨𝐦 𝐓𝐨𝐮𝐬𝐬𝐚𝐢𝐧𝐭 𝐭𝐫𝐚𝐯𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐜𝐫𝐨𝐬𝐬 𝐭𝐡𝐞 𝐂𝐨𝐧𝐭𝐢𝐧𝐞𝐧𝐭 𝐢𝐧 𝐩𝐮𝐫𝐬𝐮𝐢𝐭 𝐨𝐟 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐚𝐧𝐬𝐰𝐞𝐫𝐬 𝐭𝐨 𝐞𝐱𝐭𝐫𝐞𝐦𝐞𝐥𝐲 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐬𝐮𝐜𝐡 𝐚𝐬 "𝐰𝐡𝐚𝐭 𝐞𝐱𝐚𝐜𝐭𝐥𝐲 𝐚𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐩𝐮𝐭𝐭𝐢𝐧𝐠 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐬𝐭𝐞𝐰?"

𝐖𝐡𝐢𝐥𝐞 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫 𝐚𝐧𝐝 𝐟𝐢𝐞𝐥𝐝 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐢𝐧-𝐮𝐧𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐧𝐝 𝐬𝐞𝐞𝐦 𝐭𝐨 𝐛𝐞 "𝐟𝐢𝐜𝐭𝐢𝐨𝐧𝐚𝐥" 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡, 𝐭𝐡𝐞 𝐩𝐫𝐨𝐣𝐞𝐜𝐭 𝐢𝐭𝐬𝐞𝐥𝐟 𝐢𝐬 𝐯𝐞𝐫𝐲 𝐫𝐞𝐚𝐥. 𝐈'𝐦 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐫𝐞𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐓𝐡𝐞 𝐖𝐢𝐭𝐜𝐡𝐞𝐫 𝟑 𝐚𝐧𝐝 𝐝𝐨𝐜𝐮𝐦𝐞𝐧𝐭𝐢𝐧𝐠 𝐥𝐨𝐜𝐚𝐭𝐢𝐨𝐧𝐬, 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐥𝐨𝐜𝐚𝐥 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬, 𝐭𝐫𝐚𝐝𝐞 𝐠𝐨𝐨𝐝𝐬, 𝐩𝐥𝐚𝐧𝐭𝐬, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐜𝐫𝐞𝐚𝐭𝐞 𝐚 𝐟𝐚𝐧𝐦𝐚𝐝𝐞 𝐜𝐨𝐨𝐤𝐛𝐨𝐨𝐤 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐛𝐲 𝐭𝐡𝐞 𝐠𝐚𝐦𝐞.

𝐓𝐡𝐞𝐬𝐞 𝐧𝐨𝐭𝐞𝐬 𝐚𝐫𝐞 𝐛𝐞𝐢𝐧𝐠 𝐫𝐞𝐜𝐨𝐫𝐝𝐞𝐝 𝐚𝐬 𝐉𝐮𝐝𝐢𝐭𝐡 𝐭𝐫𝐚𝐯𝐞𝐥𝐬, 𝐬𝐨 𝐭𝐡𝐞 𝐞𝐚𝐫𝐥𝐢𝐞𝐬𝐭 𝐞𝐧𝐭𝐫𝐢𝐞𝐬 𝐦𝐚𝐲 𝐫𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞 𝐬𝐮𝐫𝐯𝐞𝐲𝐬 𝐭𝐡𝐚𝐧 𝐩𝐨𝐥𝐢𝐬𝐡𝐞𝐝 𝐬𝐭𝐮𝐝𝐢𝐞𝐬. 𝐒𝐡𝐞 𝐢𝐬 𝐜𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲 𝐞𝐬𝐭𝐚𝐛𝐥𝐢𝐬𝐡𝐢𝐧𝐠 𝐚 𝐛𝐚𝐬𝐞𝐥𝐢𝐧𝐞 𝐮𝐧𝐝𝐞𝐫𝐬𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐨𝐟 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞, 𝐭𝐫𝐚𝐝𝐞, 𝐚𝐧𝐝 𝐟𝐨𝐨𝐝 𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐨𝐯𝐢𝐧𝐠 𝐨𝐧 𝐭𝐨 𝐫𝐞𝐜𝐢𝐩𝐞𝐬, 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧𝐬 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐫𝐞𝐠𝐢𝐨𝐧𝐬, 𝐚𝐧𝐝 𝐝𝐞𝐞𝐩𝐞𝐫 𝐜𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐢𝐧𝐯𝐞𝐬𝐭𝐢𝐠𝐚𝐭𝐢𝐨𝐧𝐬. 𝐈𝐧 𝐨𝐭𝐡𝐞𝐫 𝐰𝐨𝐫𝐝𝐬: 𝐬𝐡𝐞'𝐬 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐭𝐡𝐞 "𝐜𝐨𝐮𝐧𝐭𝐢𝐧𝐠 𝐜𝐚𝐛𝐛𝐚𝐠𝐞𝐬" 𝐬𝐭𝐚𝐠𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐝𝐢𝐭𝐢𝐨𝐧. 𝐁𝐮𝐭 𝐚𝐬 𝐭𝐡𝐞 𝐬𝐭𝐨𝐫𝐲 𝐩𝐫𝐨𝐠𝐫𝐞𝐬𝐬𝐞𝐬, 𝐬𝐨 𝐰𝐢𝐥𝐥 𝐡𝐞𝐫 𝐧𝐨𝐭𝐞𝐬!]

[gmasrecipebox]

BBQ Chicken

Cut up chicken or chickens according to family needs.

Cook slowly, basting with 1/2 cup oil, salt, pepper.

When chicken is 3/4 way done, start basting with Dorothy Lynch.

[afinickyguide]

episode 176: grey warden pastry pockets 🥧🥩🥔

[gmasrecipebox]

Mexican Casserole

Brown together:

2 lbs hamburger 1 onion, diced

Add:

1 small can chopped green chilies 1 can enchilada sauce 1 can mushroom soup 1 can chile beans

Mix above with ground hamburger and layer in pan in this order:

Corn or flour tortillas Hamburger mixture 1 lb grated longhorn cheese

Bake at 350 degrees for 25–30 min. or until cheese is melted.

Serves 8–10.

[gmasrecipebox]

Rhubarb Cake

1½ cups rhubarb, cut fine ½ cup sugar

2 cups flour 1½ cups sugar ½ cup oil 1 egg 1 cup sour milk 1 tsp soda 1 tsp cinnamon 1 tsp vanilla

Mix rhubarb with ½ cup sugar. Let stand.

Mix remaining ingredients and add rhubarb mixture.

Pour into greased 9x13 pan.

Bake at 350° for 1 hour or until done.

Frosting: 6 tbsp butter ⅔ cup brown sugar ¼ cup milk 1 cup coconut

Cook 3 minutes and pour over cake while warm.

[gmasrecipebox]

Green Sweet Pickles

Recipe from the kitchen of Bertha Schliep

1 gallon thinly sliced cucumbers 1 gallon water 1 cup pickling salt

Soak 5 days, stirring daily.

On day 6, drain and soak in fresh water with several tbsp alum for several hours. Drain and rinse.

Simmer slices in 1 gallon water + 1 tbsp alum for 20 minutes. Drain and rinse.

Make a syrup of: 8 cups sugar 2⅔ cups water 5⅓ cups vinegar 1 tbsp pickling salt

Spices (tied in bag): 1 tbsp whole ginger root ½ tsp mixed spice 1 tsp celery seed

Bring syrup to a boil and add cucumbers. Boil 20 minutes until slices are clear.

Pack in jars and seal.

[gmasrecipebox]

Oatmeal Cookies

1 c. shortening 1 c. brown sugar 1 c. white sugar 2 well beaten eggs 1 tsp. vanilla 1 tsp. salt 1 tsp. soda 3 c. quick oats 1/2 c. walnuts 1 1/2 c. flour

Cream shortening and sugar. Add eggs, sifted dry ingredients, oats and nuts. Shape into rolls. Wrap in waxed paper, chill.

Slice 1/4 inch thick and bake 350° for 10 min.

These cookies freeze well in the rolls unbaked. Slice and bake as needed.

[gmasrecipebox]

Runza (Homemade Bierock)

Recipe from the kitchen of Joyce Woodman

Dough

Ingredients

4½ – 5 cups flour

½ cup sugar

1 teaspoon salt

2 packages yeast

¾ cup milk

½ cup water

½ cup shortening

2 eggs

Instructions

Place 1¾ cups flour in a large bowl.

Stir in sugar, salt, and yeast.

Heat milk, water, and shortening until warm.

Add warm liquid mixture and eggs to the flour mixture.

Beat until smooth.

Gradually add remaining flour until a soft dough forms.

Knead until smooth and elastic.

Let dough rise until doubled.

Filling

Ingredients

1 pound ground beef

1 onion, chopped

2 cups chopped cabbage

2 tablespoons butter

½ teaspoon salt

⅛ teaspoon pepper

Instructions

Cook ground beef and onion together until browned.

Add cabbage and butter.

Season with salt and pepper and cook until cabbage softens.

Assembly

Roll dough into rectangles.

Place filling in the center of each piece of dough.

Fold dough around filling and seal edges.

Place on baking sheet.

Bake at 350°F for about 20 minutes or until golden brown.

[gmasrecipebox]

Refrigerator Bran Muffins

5 c. sifted flour 5 tsp. baking soda 2 tsp. salt 2 c. boiling water 2 c. all-bran 2 c. sugar 1 c. shortening 4 eggs, well beaten 1 qt. buttermilk 4 c. bran buds

Sift together first 3 ingredients.

Pour boiling water over all-bran; set aside.

Cream together sugar and shortening in a 6-qt. bowl until light and fluffy. Add eggs; beat well.

Blend in buttermilk, bran buds and soaked all-bran. Add sifted dry ingredients; mix well.

Can be stored in refrigerator up to 6 weeks.

When needed, fill greased muffin tins 2/3 full and bake at 400° for 20 minutes or until brown.

Makes about 5 dozen.

[gmasrecipebox]

Mock Chicken Casserole

Recipe from the kitchen of Esther James

Ingredients

1½ pounds hamburger

1 teaspoon salt

1–2 eggs, beaten

1½ cups milk

4½ cups chopped onion

3 cups seasoned croutons

1½ cans cream of chicken soup

¾ teaspoon sage

Instructions

Mix all ingredients together.

Place mixture in a casserole dish.

Bake at 350°F for about 20 minutes.

[syzygy-city]

friend mentioned it to me today and i realized i probably never posted my friends at the table cookbooks

im working on a PARTIZAN one for December, but it's looking like pretty light work. I might have to make some shit up. If you have a good idea for an After After Party Party special or something, let me know. or dont. im not ur mom