-=Kassau Cooking Guide=-
-=Small Meals, Starters, & Quick Eats=-
Item: Katch Fillet Salad
Type: Appetizer/Quick Eats
What you need: grunt fillets(breaded), hard larma(chopped), katch leaves, raisins, green onion, oil, larma cider vinegar, seasonings to taste, sea salt (half a spoonful)
How to: Fry the fish fillets and cut into large pieces. Combine katch, larma, grapes ,and green onions in large bowl; chill for 5 ehn. Blend oil, vinegar, seasonings, and salt. Toss the fillets, salad, and dressing. Serve immediately.
Item: Cheesy Stuffed Sa-Tarna
Type: Appetizer
What you need: A round loaf of sa-tarna bread (day old works best), garlic(chopped), salt, green & red peppers (chopped), verr cottage cheese, soft bosk cheese(shredded), ground pepper
How to: Cut a circle into the top of the bread and remove the "lid". With a spoon, hollow out the inside of the loaf. Reserve bits of bread on a different plate. Mix remaining ingredients and fill the cavity in the loaf. Double wrap loaf in rence baking paper and bake until the top layer of paper is dark brown. Spread the bread pieces on a baking tray and sprinkle with herbs as desired. Toast the bread lightly in the oven. Remove the loaf and unwrap. Stir the cheese filling and place in the center of a large tray. Neatly place toasted bread bits and cut up fresh veggies around the loaf to be used for dipping.
Item: Marinated Tur-pah
Type: Appetizer
What you need: Tur-pah (cut small), onion (sliced), water, vinegar, garlic (chopped), peppercorns, sea salt, olive oil
How to: Bring a pot half full of salted water to a boil. Add tur-pah and simmer. While waiting, mix the onion, garlic, vinegar, remaining salt, peppercorns, water, and olive oil in a pot. Simmer this mixture as well. Allow each to cool then place the tur-pah in a jar and pour the sauce mixture over top. Cover and chill. Allow to marinate overnight and serve cold.
Item: Spicy Ham & Melon
Type: Appetizer
What you need: Spiced ham (thin sliced), melon (cut in small wedges or balled)
How to: Wrap the ham around the melon wedge or ball and secure with a toothpick. Serve cold.
Item: Cheese Spread
Type: Appetizer/Snack
What you need: Bosk cheese (cubed), marinated red pepper strips (diced), hard boiled eggs (peeled), vinegar, milk, raw egg, starch (to thicken)
How to: Mash together the peppers, cheese, and boiled eggs. Mix the vinegar, milk, raw egg, and starch in a seperate pan. Cook until thick. Stir the pepper and cheese mixture into the pan. Cook and stir until cheese softens. Serve with fresh vegetables, toast, or bread as dip or spread. Heat and top cooked veggies, suls, and meats as a sauce.
Item: Sul Bread
Type: Appetizer/Snack
What you need: flour, mashed suls, sugar, yeast, salt, water that suls were boiled in, butter, egg whites(beaten well)
How to: Combine half of the flour, sugar, yeast, suls, and salt in a large bowl. Heat butter and sul water until very warm. Stir into flour mixture then stir in remaining flour until dough is soft. Knead until smooth and elastic. Cover and let rest breifly. Divide dough into pieces if rolls are wished and place on baking sheets. If baking a whole loaf, place the dough in a loaf pan. Leave and let rise for a time. Glaze bread/roll tops with egg whites and bake until deep golden brown.
Item: Bosk 'n Cheese Melts
Type: Quick Eats/Small Meal
What you need: Roast bosk (sliced very thin), butter, flour, milk, shredded cheese, Capone's Secret Sauce Batch#3, large sul or onion rolls (sliced in half for sandwich), salt, pepper
How to: Make a white sauce by Melting the butter in a small saucepan. Then add the flour, stirring continuously over a medium heat until mixture begins to bubble. Gradually stir in the milk until smooth and desired thickness is achieved. Then add pinches of salt and pepper. Stir while adding cheese and contiue until it's melted. Move to lower heat, stirring occasionally to prevent it from sticking on the bottom of the pan. Slice sul rolls; place on a baking sheet in the oven at medium heat for a few moments to toast the bread. Remove roast bosk from the oven and slice while it's still very hot. Remove the rolls and spread some of Capone's Batch#3 on the roll heels. Top with the thin sliced bosk meat and hot cheese sauce. Cover each sandwich with the crown of each roll; serve immediately.
Item: Vulo Puffs
Type: Appetizer
What you need: Flour, salt, pepper, water, butter, eggs, cream cheese, chopped nuts, sliced grapes, shredded vulo meat (white meat is best)
How to: Mix the flour and salt; sift onto waxed rence paper. Heat the water and butter in saucepan until butter melts. Add the flour mixture all at once; beat vigorously over low heat until mixture leaves side of pan. Add unbeaten eggs, one at a time, beating thoroughly after each. Drop small teaspoonfuls on greased baking sheet, spaced with room to rise. Bake at medium high heat for half an ahn. Cut top of puff part way (not all the way through, so it can be folded back like a lid). In a mixing bowl add the meat, grapes, and nuts and blend. Stir in cream cheese and salt and pepper to taste. Stuff the puffs with the filling and gently fold the tops back down. Keep chilled until serving.
Item: Date Finger Sandwiches
Type: Small Meal/Quick Eats
What you need: Dates, cream cheese, sliced sul bread
How to: Remove the crust from the bread with careful trimming. Mix together the dates and cheese. Spread on the bread and top with another slice to make a sandwich. Gently cut the sandwiches into thinner strips, about the width of two fingers.
-=Soups & Stews=-
Item: Baked Sul Soup
Type: Soup
What you need: suls, sa tarna flour, butter, bosk milk, salt & pepper to taste, green onions(finely chopped), bacon, vulo or vegetable stock, sharp bosk cheese(shredded), sour cream
How to: Bake suls; allow to cool then cut into small cubes. Cook bacon until crisp then crumble the meat. Melt butter in saucepan; stir in flour then let the mixture cook until bubbles appear. Add remaining ingredients except sour cream. Stir and let it cook. Add sour cream when all is hot and stir well. Serve very hot.
Item: Leftovers Stew
Type: Stew
What you need: any leftover ground meat (vulo, bosk, tarsk, verr), any leftover cooked vegetables(chopped), butter, bosk milk, tur-pah(sliced thin)
How to: Melt butter in pan with tur-pah: cook until tur-pah is semi-soft. Add milk; let simmer. Brown meat in another deep pan; add veggies and stir. Pour in milk mixture; heat though, occasionally stirring. Best served with fresh sa tarna bread.
Item: Vulo Rence Soup with Tur-pah
Type: Soup
What you need: Vulo breasts (boned and skinned), salt, pepper, poultry seasoning, sliced tur-pah, uncooked rence, onion (diced), garlic (minced), oil, katch (finely diced), vulo broth
How to: Sprinkle vulo breasts on eash side with salt, pepper, & seasoning. Cut into small cubes and place in a large saucepan. Add oil, onion, and garlic then brown. Add the tur-pah, katch, rence, and broth and bring to a boil then allow to cook slowly for a short while.
Item: Salt Thassa Fish Chowder
Type: Soup
What you need: Salt Thassa fish, pepper, salt, tarsk salt pork (diced small), onion(thinly sliced), raw sulls (diced), raw carrots (diced), hot milk, boiling water
How to: Cover fish in water and simmer then drain. Remove from pan and then fry the salt pork until crisp. Remove fried tarsk pork and reserve. Cook onion in tarsk fat until tender. Add suls, carrots, water, pepper, and salt. Cook covered for a very short time, when veggies get tender. Add fish and simmer the chowder. Do not boil! Garnish with fried tarsk salt pork. Serve with fresh bread or rolls.
Item: Creamy Tur-Pah Soup
Type: Soups
What you need: Sa tarna flour, butter, salt, pepper, chopped herbs, vulo broth, chopped onion, cooking oil, milk, cream, sliced tur-pah
How to: In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and herbs. Simmer, uncovered, for 15 imuntes, stirring occasionally. Meanwhile, in another saucepan, saute the onion in oil until tender. Add tur-pah; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally. Add cream and milk; heat through, stirring occasionally.
Item: Dinner-In-A-Bowl
Type: Soup
What you need: Tarsk ham hocks, sweet sausage, spicy sausage, water, sul chunks, carrot chunks, sliced onion, herbs, salt, 3 pinches of pepper
How to: Put ham hocks and sausages in large pot, almost cover with water. Simmer for one ahn. Remove hocks, cut off meat, chop meat into bite size pieces, and discard bones. Add remaining ingredients, cover and simmer until vegetables are tender. Serve in deep soup bowls.
-=Breakfast Dishes=-
Item: Hearty Breakfast Casserole
Type: Breakfast Dish
What you need: suls (shredded & chilled to freezing), thick sliced bacon, yellow & green pepper (chopped), tur-pah (sliced), eggs, milk, sharp verr cheese (crumbled or shredded), salt, pepper, spices (to taste)
How to: Layer the shredded suls into a baking dish. Season well with salt & pepper. Layer the vegetables over the suls with tur-pah on top. Cook bacon until crispy and place atop the tur-pah layer. Beat the eggs & milk with a pinch of salt. Pour the egg mixture over the bacon in the pan. Sprinkle with cheese and bake until cheese is well browned.
Item: Cheesy Egg Pie
Type: Breakfast Dish
What you need: eggs, milk, cream, bosk cheese (shredded), one pie crust (pre-baked), butter, nutmeg, salt
How to: Blend cream with milk. Beat eggs with a pinch of salt. Beat in cream and milk to the eggs. Cover the pie crust with the cheese then pour in the eggs. Dot the top of the pie with butter and sprinlle with nutmeg. Bake until an inserted eating prong comes out 'clean' and free of crumbs..
Item: Baked Eggs
Type: Breakfast Dish
What you need: Bread crumbs, eggs, butter, tarsk bacon, salt, pepper
How to: Fry bacon lightly (NOT crispy) ; drain fat. Slightly (very slightly) grease the cups the muffin pan. Place the bacon strips around the outer, bottom edge of each cup. Put a thin layer of bread crumbs in each muffin cup. Break three eggs into each crumb "nest". Add more crumbs to top and dot with butter. Sprinkle lightly with salt and pepper. Bake for a quarter of an ahn at medium heat.
-=Main Dishes=-
Item: Jarl Capone's Roast
Type: Main Dish
What you need: bosk steaks, cooking oil, sliced spicy tarsk ham, Turian olives(finely chopped), tur-pah(minced), bosk cheese, verr cheese, sweet sausage, spicy sausage, salt/peper/herbs(as desired)
How to: Pound the steaks thin for easy rolling and rub both sides with oil. Sprinkle tur-pah and olives on top. Layer ham, cheeses, and sausages on the meat and season. Roll the steaks around the filling and tie with rep string. Rub the outside of each roll with any remaining seasonings. Heat a large iron skillet over high flames then sear the steak rolls all over the entire outside in skillet. Then, leave the meat in the skillet and place the whole thing into an oven for at least one ahn. Let the dish sit before slicing and serving.
Item: Verr & Veggies
Type: Main dish
What you need: Verr legs and shanks, peeled and halved onions, peeled carrot pieces, sliced tur-pah, olive oil, peeled and quartered suls, salt and pepper, tospit, butter, white wine, chopped garlic, sugar
How to: Mix oil, the juice of two tospit, three teaspoons of salt and some pepper in a bowl to make a marinade. Wash and pat dry meat. Brush each piece generously with marinade, then put them in a roasting-pan. Pour on two goblets full of white wine. Place the pan in a medium hot oven and bake uncovered for a quarter of an ahn. Meanwhile, dip onion-halves in marinade. Take out the pan and turn the meat over, then continue baking for another quarter of an ahn. Then add and half a goblet of wine. Turn the meat over once more and bake uncovered for another quarter of an ahn . Take the pan out again and add suls, carrots and onions. Baste them well with the pan juices, then cover with lid, sealing it carefully. Return to an oven at a lower heat and bake for half an ahn. Add three large spoonfulls of sugar to the leftover marinade and baste the suls once more also with the pan juices. Return the pan to the oven for a further half an ahn, till the suls are cooked. Take the meat out, put tur-pah in the pan with suls, carrots, and onions, and cook in the oven for a few minutes until softened slightly. Arrange the meat on a platter, with suls, onions, carrots, and tur-pah around it.
Item: Tospit Pepper Grilled Grunt
Type: Main Dish
What you need: Fillet of white grunt, olive oil, tospit wedges, tospit juice, tospit peel (minced), garlic clove (pressed), ground pepper, salt
How to: Add tospit juice and garlic to a dish, cover the fish in the mixture and place in the the cold room to chill through. Remove the grunt from the juice and brush it with olive oil and rub with pepper and tospit rind. Season with salt then grill, turning the fish only once. Serve with tospit wedges.
Item: Baked Grunt
Type: Main Dish
What you need: White wine, salt, white grunt fillet, bread crumbs, sour cream, green onions (chopped), paprika
How to: Marinate the fish for several hours in wine and salt mixture. Remove and dip each side in bread crumbs. Place in greased baking dish and blend the sour cream and onions. Pour the cream mixture over the fish and sprinkle with bread crumbs and paprika.
Item: Peppered Tabuk Roast
Type: Main Dish
What you need: Tabuk rump, top round, or bottom round roast, vegetable oil, cracked pepper, sliced pepper bacon
How to: Place roast on a rack in a roasting pan. Brush the meat evenly with oil and sprinkle well with pepper. Cover with bacon slices and roast. Sprinkle with more pepper when removed from the oven. Allow meat to cool breifly before carving. The juices in the pan can be thickened with a mixture of starch and water and used as a gravy.
Item: Honeyed Verr
Type: Main Dish
What you need: Portions of verr shoulder meat (cut into large chunks), ground pepper, allspice, salt, water, oil, butter, ginger, raisins (plumped in water then drained), toasted nuts, small round loaves of sa- tarna bread
How to: Mix all the spices then coat the meat with the spices. Set the meat in a heavy cast iron pan. Add water, oil, honey, and butter. Cover tightly and bake until meat falls off of the bones. Transfer the meat to a tray that can be covered and keep covered on the warming racks. Skim the fat from the sauce in the cast iron pan and discard. Add raisins and place over heat. Stir until sauce is thick like syrup. Remove from heat and pour the sauce over the verr meat and platter. Garnish with toasted nuts and serve with sa-tarna bread to soak up the sauce.
Item: Yellow Sugar Tabuk
Type: Main Dish
What you need: salt, pepper, oil, butter, yellow sugar, thin strips of tabuk meat
How to: Heat a small amount of oil in a skillet and add strip of meat. Brown on one side then turn and add butter. Move to lower heat, add salt and pepper to taste. Add yellow sugar and allow it to melt over the meat. Turn and repeat the sugaring process for the other side. Be careful to not let the tabuk stay over the heat too long after adding the sugar.
Item: Herbed Verr on a Spit
Type: Main dish
What you need: Jarl Capone or a thrall (to put the verr on the spit & get fire ready), a whole cleaned & ready verr, olive oil, dried herbs, salt, pepper, tospit, semi-long branches of fresh herbs (tied in a bunch with twine to make a brush)
How to: Mix olive oil, dried herbs, salt and pepper in bowl. Cut up 7 tospit, put into the verr. Brush mixture inside then sew up. Brush outside with a "herb brush" made from the fresh herbs and dipped into mixture. Brush regularly while cooking. Just prior to serving, squeeze a tospit on the meat.
Item: Katch Stuffed Bosk Tenderloin
Type: Main Dish
What you need: salt, oil, garlic (minced), tur-pah (chopped), onions (sliced), fresh katch leaves, pepper, a whole bosk tenderloin (trimmed), onion powder
How to: In a skillet saute tur-pah and onions in oil. Add half of the garlic and cook until veggies are tender. Add katch, salt, and pepper. Cook until the katch is wilted then remove from heat. Cut a lengthwise slit down the tenderloin and open the meat so it lies flat, like a book. Spread the katch mixture over the meat and fold one side over to enclose the stuffing. Tie the tenderloin with plain rep string in several places.Rub oil over the meat then combine salt, pepper, onion powder, and garlic. Rub that mixture into the meat. Bake in a shallow roasting pan. Remove the string prior to serving.
Item: Butter Rubbed Vulo
Type: Main Dish
What you need: a large vulo (cleaned), sea salt, tospit, butter
How to: Rinse the vulo inside and out with cool water. Allow to dry a bit and then rub cavity with salt. Pierce the tospit in several places then leave it in the vulo's cavity. Massage vulo with butter and place in a roasting pan to be baked until the skin is deeply browned.
Item: Tangy Tarsk Ribs
Type: Main Dish
What you need: Thick cut tarsk ribs, sliced tospit, sliced onion, tospit juice, salt, coarse ground pepper
How to: Place ribs in a large kettle with enough boiling water to cover. Add some salt and sliced tospit and onion. Cook for nearly an ahn. Drain the ribs; discard the tospit and onion pieces. Add salt and pepper to tospit juice; mix well. Brush a little juice over the ribs and place them on the grill over slow coals. Turning occasionally and brush with juice. Grill for half an ahn or until rib meat is tender.
Item: Vulo Veggie Pie
Type: Main Dish
What you need: water, suls (peeled & cubed), salt, vegetable oil, pepper, dried parsley, onion (thinly sliced), vulo stock, milk, flour, tur-pah (chopped), peas, katch (chopped), carrots (sliced small), cooked vulo (cut into bite size chunks), pie shell
How to: Boil the suls with salt and water breifly then simmer until suls are tender. Heat oil in another pan. Add onion and saute until tender. Stir in pepper, flour, and parsley. Blend in milk and vulo stock. Cook and stir constantly until mixture is thick and bubbly. Remove from heat and add suls, vegetables, and vulo meat. Stir and fill pie shell with the vulo mixture. Top with a full crust and cut slits into it before baking. Bake until filling is hot and crust is browned and flaky.
Item: Northern Verr Stir Fry
Type: Main Dish
What you need: Verr meat (cut in strips), vinegar, vegetable oil, vulo broth, chopped onion, coarsely chopped katch, sliced carrots, chopped tur-pah, hard larma
How to: Marinade strips in mixture of vinegar, oil and vulo broth, for 3 to 4 ahn or overnight in the cold room. Heat a large, deep skillet until very hot. Pour in the more oil; add chopped onion to the pan and stir fry very swiftly. Add meat, removed from marinade. Cook for a short moments, remove with a slotted spoon. Pour marinade into the cooking pan. Add katch and carrot slices, cover and steam until tender. Return meat to pan. Add cubed larma and chopped tur-pah. Toss together in skillet until mixture is heated through. Serve immediately over freshly boiled rence.
-=Side Dishes=-
Item: Lady Velma's Cheese Casserole
Type: Side Dish
What you need: sul bread slices (trim crusts), softened bosk butter, sharp verr cheese (shredded), eggs(beaten), bosk milk, salt
How to: Butter bread and place in the bottom of a lightly greased baking dish. Cover with half of the cheese, then repeat the bread/cheese layer. In a small bowl, beat the milk, eggs, and salt then pour this mixture over the bread layers. Allow to stand several ahn until all of the liquid is absorbed. Cover and bake until brown and fluffy.
Item: Bacon & Sul Pie
Type: Side Dish
What you need: Bacon (finely chopped), onion (chopped), milk, bacon drippings (grease), flour, eggs, suls (peeled & grated), seasoning salt
How to: Mix the bacon, onion, and suls together. Add flour and beat eggs with seasoning salt and milk. Blend with the bacon mixture. Melt the drippings in a shallow pan and add the bacon mixture to bake. Serve cut into squares.
Item: Baked Sul Slices
Type: Side Dish
What you need: Suls (cleaned), melted butter, salt, chopped fresh herbs, cheese (freshly grated)
How to: Cut suls into many thin slices but, don't cut all the way through. Place suls into a baking dish. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake until suls barely begin to brown. Remove and add grated cheese. Bake again until cheese melts and the suls are soft inside.
Item: Verr Cheese & Kort Souffle
Type: Side Dish
What you need: eggs (seperated & at room temp.), flour, soft verr cheese (crumbled), kort, butter, aged verr cheese (grated), milk
How to: Slice & seed the kort. Rinse it and then shred it. Place shredded kort on a rep cloth and sprinkle with salt and let stand. In a saucepan melt the butter and and stir in flour. Mix in milk slowly and stir until mixture is thick, like pudding. Move to very low heat. Wrap the kort fully in the cloth and squeeze any moisture out. Then add the kort, crumbles cheese, and grated cheese to the pan. Mix the kort and cheese with the egg yolks in a large bowl. Beat the egg whites until stiff in a seperate dish. Fold into yolk mixture. Pour into small greased baking cups and briefly, bake until fully risen.
Item: Baked Peas
Type: Side Dish
What you need: Bacon (cooked/crumbled), peas (chilled to near freezing), heavy cream, salt, pepper, dry bread crumbs
How to: Combine everything but the bread crumbs in a greased baking dish and mix gently. Evenly sprinkle bread crumbs on top and bake. Best served hot.
Item: Hot Katch Salad
Type: Side Dish
What you need: garlic (cut), fresh katch, oil, boiled eggs (chopped & sliced), red wine vinegar, pepper, bacon (fried crips/crumbled), salt
How to: Marinate garlic in oil prior to cooking. Wash katch and tear into small, bite size pieces. Remove the stems at this time. Place the katch in a large bowl. Remove garlic from oil. Just before serving heat oil, salt, pepper, vinegar, stirring occasionally. Pour over katch and toss until well coated. Sprinkle with chopped egg and bacon. Garnish with egg slices when serving.
Item: Katch Dumplings
Type: Side Dish
What you need: Sa tarna bread crumbs, melted butter, chopped cooked katch, minced herbs, salt, pepper, eggs
How to: Mix ingredients thoroughly and chill. Shape in small balls, drop into boiling water and boil, uncovered about 5 minutes or until dumplings come to the top.
Item: Capone's Casserole
Type: Side Dish
What you need: Bacon, sliced onions, sliced tur-pah, crumbled verr cheese, onion salt, salt and pepper, well beaten eggs, milk
How to: Cook bacon crisp; drain and crumble. Reserve bacon drippings to saute onion, then tur-pah. In a large mixing bowl, combine bacon, onion, tur-pah, seasonings, cheese, eggs and milk. Pour into a greased casserole dish. Bake, uncovered, at medium heat until it rises to the edge of the dish and is browned evenly on top.
-=Desserts & Sweets=-
Item: Ramberry Jam Delights
Type: Cookies
What you need: Butter, sugar, egg yolks, unsifted flour, chopped nuts, ramberry jam
How to: In a medium bowl cream the butter and sugar. Beat in egg yolks. Gradually stir in the flour, then the nuts. Form mix into a ball, and cut in half. Wrap 1/2 of the dough in waxed rence paper and chill in the cold room. Pat the remaining half into an ungreased, semi deep baking pan. Spread on the jam. Take the remaining half and roll between 2 pieces on waxed rence paper. Remove from paper, then place on the covered half in the pan. Bake at medium heat for one ahn, or until lightly browned.
Item: Broken Glass Candy
Type: Candy
What you need: edible food dyes, white sugar, water, maize syrup, cinnamon or mint oil, powdered sugar, butter
How to: Mix the white sugar, water, and maize syrup. Heat and stir until sugar melts. Boil the mixture rapidly. Remove from heat and add the oil for flavoring. Then add desired colored dyes. Pour onto a well buttered baking sheet. Score (cut partially) into abstract type pieces so that it will resembles broken pieces of glass as soon as the mixture starts to harden at the edges. Dust evenly with powedered sugar and fully break the candy into pieces when set.
Item: Pie Crust
Type: Dessert
What you need: flour, salt, cold water, vegetable shortening
How to: Sift flour and salt in a large bowl. Add shortening and use two ulos to cut the mixture into small crumbs. Add water to desired consistency. Roll out half of the dough and drape across a pie pan. Gently ease the dough down into the pan and trim the edges slightly. Roll out the rest of the dough and form into another pan or cut into long strips which can be used to 'top' a pie. Dough can be covered and kept in the cold room for later use.
Item: Berry Bars
Type: Dessert
What you need: Baking soda, baking powder, fresh berries, tospit & larma juices, sweetened crushed tospit, vegetable oil, flour, eggs
How to: Blend crushed tospit with the fruit juices until smooth. Beat together with eggs and oil. Add baking powder, flour, and baking soda then beat well. Add berries and remaining crushed tospit. Bake in a greased pan and serve cut into squares when cooled.
Item: Ramberry Cream Cheese Pie
Type: Dessert
What you need: A pie shell(bake before hand), berries, water, sugar mixed with starch, tospit juice, cream cheese, powdered sugar, whipped cream
How to: Simmer half of the berries in water for a short time then add the sugar and starch mixture to the cooking fruit. Continue cooking and stirring often until syrup is thick. Add tospit juice and remove from heat. Stir in remaining berries and let cool. Combine cheese and powdered sugar in seperate bowl. Beat until smooth. Gently fold half of the whipped cream into the cheese mixture. Spread the cheese mixture into the bottom of the pie crust and top with the fruit and syrup. Decorate with remaining whipped cream.
Item: Easy Chocolate Pie
Type: Dessert
What you need: whipped cream, chocolate (chopped), flour, sugar, milks, salt, egg yolks (lightly beaten in seperate bowl), butter, a pie shell (bake before hand)
How to: Blend sugar, flour, and salt in a saucepan. Add milk slowly and stir until smooth. Cook and stir constantly until mixture thickens. Remove from heat and add chocolate. Stir well until blended. Add a small spoonful of the hot chocolate to the egg yolks and stir gently. Add the egg mixture to the saucepan and return to the heat. Allow to boil before removing and stirring in the butter. Cover with waxed rence paper and allow to cool slightly. Pour the chocolate pudding like filling into thye pie shell and top with whipped cream.
Item: Chocolate Pudding
Type: Dessert
What you need: Starch, salt, milk, butter, sugar, cocoa, vanilla extract
How to: Heat butter and part of the milk. In another bowl, mix sugar, starch, salt, cocoa, and remaining milk. Pour, stirring constantly, into hot milk mixture. Blend thoroughly while cooking and stirring constantly until thickened. Remove from heat and add vanilla then mix. Chill before serving.
Item: Mud Clouds
Type: Dessert
What you need: Flour, powdered sugar, butter (melted), cream cheese (softened), whipped cream, nuts (chopped), chocolate (chopped very fine), milk, chocolate pudding
How to: Combine flour, butter, and nearly all of the nuts. Press into the bottoms of deep clay dessert cups. Bake for a short time and allow to cool. Combine cream cheese and sugar in a mixing bowl. Beat until smooth. Stir in part of the whipped cream and blend. Spoon and gently spread over the crusts. Spread pudding over the cheese layer. Top with remaining whipped cream. Sprinkle with left over nuts and chocolate.
Item: Tasty Tospit Pie
Type: Dessert
What you need: a pie shell (UN-baked), tospit rind, tospit juice, larma rind, eggs, sugar, butter, cream
How to: Seperate the egg yolks from the whites. Melt butter and brush it over the bottom and sides of the pie crust. Bake for a few minutes and allow to cool thoroughly. Beat the egg whites until they stiffen, then slowly fold in part of the sugar and beat more until small,stiff peaks form in the mixture. Then blend egg yolks with remaining sugar, tospit juice and both fruit rinds. Whip the cream until it stiffens then lightly fold together both egg mixtures with each other and then the cream. Spread into cooled crust and freeze until firm