Blood of Heroes Punch
A bright scarlet punch. Ideal for the holidays, or your next vampire party.
2 16 oz cans frozen orange juice
2 16 oz cans frozen cranberry juice
16 oz can frozen limeade
16 oz can frozen lemonade
16 oz can frozen pineapple juice
2 whole cinnamon sticks
handful of red-hot candies
Spice bag:
10-15 whole cloves
1 large pinch coarsely grated nutmeg
2 pinches coarsely shaved ginger
Place pot large enough to hold 2 1/2 gallons of liquid on stove.
Mix all juices, except pineapple
with proper amounts of water. Use only half of the water for
pineapple. Heat. Assemble spices
in square of unbleached muslin. The spices must be coarse to
prevent them escaping the bag.
Tie cloth securely and drop in pot with cinnamon sticks. Bring
close to boil, remove from heat.
Let spices steep. If you desire a redder color, add red hots.
Can be served hot or cold.
Mock Pooshnook
Pooshnook are pickled goose eyes, a hobgoblin delicacy. This version
is more palatable to
humans.
1 can water chestnuts, drained
1/4 c. soy sauce
1/4 c. sugar
Bacon slices, cut crosswise and lengthwise
Marinate chestnuts in soy sauce about 30 minutes. Roll in sugar
and wrap with bacon, fasten
with toothpick. Bake on cake rack or broiler, 400 for 20 minutes.
Drain on paper towels.
Pangalactic Gargleblaster, Number 9
House speciality at Gordie's Greasy Spoon in the Astroport, where "If
you drink all the first then
the second one's free. And after the second, they'll give you
a third. Or bury you, whichever you
need." This captures the flavor without the side effects.
6 packages cherry Kool-aid
1 large can pineapple juice
1 small can grapefruit juice
2 cans (12 oz each) frozen lemonade
3 1/2 c. sugar
4 qts. ginger ale
6 qts. water (to taste)
Mix together. Use straight Kool-aid for ice ring if desired.
Slime Monster Fondue
A messy proposition, but delicious.
1 c. chopped onion
1/2 lb. hamburger
2 tsp. margarine
2 cans (10 1/2 oz) pizza sauce
1 1/2 tsp. oregano
1 1/2 tsp. fennel seed (opt)
1/4 tsp. garlic powder
1 Tbsp. cornstarch
1 c. grated Mozzarella cheese
10 oz. grated cheddar cheese
Italian bread cut into 1" cubesBrown beef and onion in margarine.
Mix cornstarch and
seasoning into sauce. Add to beef and stir until thick.
Add cheese by thirds and blend well.
Keep at medium heat until bubbly. Place in fondue pots over sterno.
Dip in pieces of Italian
bread.
Aiken Drum's Scotch Eggs
7-8 hard boiled eggs
1 lb bulk pork sausage
1-2 eggs, beaten
1/2 c. milk
1/2 c. flour
1 1/2 c. bread crumbs
1 tsp. paprika
Roll out or pat sausage into squares. Put around each shelled
hard-boiled egg. Dip egg in milk,
then flour, then beaten egg, then breadcrumbs tossed with paprika.
Bake in pan with rack at
375ø for 20-25 minutes,until sausage is done.
Hot Chocolate Mix (to watch scary movies by)
1 box (8 quart) powdered milk
1 jar (6 oz) powdered coffee creamer
1/2 c. powdered sugar
1 box (1 lb) instant chocolate milk mix
Mix all ingredients. Run through sifter to break up sugar.
Store in large plastic container. Add
1/3 c. mix to 1 c. boiling water.
Mulled Cider
The Inn of the Hippogriff's Egg is located in Lupa's prime apple producing
region. It is justly
famous for its mulled cider.
1/4 c. brown sugar
1/4 tsp salt
2 qt. cider
1 tsp whole allspice
1 tsp. whole cloves
3" cinnamon stick
Dash nutmeg
1 orange, sliced
Combine sugar, salt and cider. Tie spices in small piece of cheesecloth
and add to cider; float
oranges on top. Slowly bring to boil. Cover, simmer 20 minutes,
remove spices. Serve hot with
orange slice floaters and cinnamon stick. Or can be simmered
all day in crockpot, which
perfumes house as well.
Pot of Gold Punch
A golden punch with sherbet jewels.
1 can (46 oz) Pineapple juice
1 can (46 oz) orange juice
1 pint lemon sherbet
1 pint orange sherbet
1 pint raspberry sherbet
1 quart ginger ale
Chill all liquids. Combine pineapple and orange juice in punch
bowl. Scoop sherbet into balls
and float on punch. Add ginger ale, serve immediately.
25 servings.
Mead
Just what every good raider likes to settle down to after a hard day
burning villages. Everybody
now: "Odin loves the little Vikings, all the Vikings in the world...."
1 gallon water
4 c. honey
3 chopped nutmegs
meat of 1 large or 2 small lemons
Boil for 1/2 hour or until white foam rises no more. Skim off
foam while it boils. Cool for 24
hours. Squeeze juice of 1 large lemon then add rest of lemon.
Stir 2 minutes. Strain and pour
into quart bottles. Use screw tops. Put on snug, but not
too tight. Keep cool where you don't
mind a bottle bursting. Set aside for 3-4 weeks. If you
uncap the bottles daily to release
pressure, they shouldn't explode. Refrigerate 1 day before opening.
Ginger-flavored Battle Beer
Long ago, the Shire of Oak Heart was granted permission to fight with
food. This, and the
accompanying catapult bread, made Oak Heart one of the more feared
units for many reigns...
1 oz. fresh ginger root
1/2 lb. white sugar
1/2 lb. brown sugar
1/2 oz. cream of tartar
2 lemons, thinly sliced
1 gallon boiling water
1/2 oz. compressed yeast
Bruise ginger root and place in large bowl with sugar, cream of tartar
and lemon slices. Pour in
water, stir and let cool. When milk-warm, mix yeast with 2 tsp.
sugar and stir into mixture.
Cover bowl with foil and put in fairly warm place. Let sit 24
hours then strain and bottle into
soda or champagne bottles. Seal with crown caps or cage corks
(for those who live dangerously)
Lay bottles on side in study chest or closet (in case they decide to
explode) and wait at least 4
days. Refrigerate before drinking. Yell "Clear!" before
opening the bottles.
Spiced Pixie Wings
Half the fun is catching the little nuisances and removing the wings. Careful, they bite.
12 chicken wings
2 Tbsp. tabasco sauce
2 Tbsp. butter
1 1/2 tsp. vinegar
Cut off and discard wing tips. Separate wing at joint. Arrange
on rack in broiler pan. Broil 6"
from heat for 25 minutes, turning occasionally. Heat tabasco,
butter and vinegar. Drizzle over
wings.
Odds and ends
Like those found in the bottom of a backpack, after a good dungeon crawl
6 Tbsp. butter
1 tsp. seasoned salt
4 tsp. Worcestershire sauce
2 c. Corn Chex
2 c. Rice Chex
2 c. Wheat Chex
3/4 c. salted mixed nuts
Melt butter in 13x9 pan. Stir in seasoned salt and Worcestershire
sauce. Add Chex and nuts, stir
until all pieces are coated. Bake 250ø 45 minutes, stir
every 15 minutes. Spread on absorbent
paper to cool. Makes 6 3/4 c.
Iron Rations
Also called fighter cookies, these travel well, require only coolness,
not refrigeration, and will
keep one alive. Combined with vegetable sticks and fruit, they
form a decent meal.
Unfortunately raccoons love them.
1 lb. hot sausage
3 c. biscuit mix
1 pkg (10 oz) grated sharp cheese
Let cheese and sausage come to room temperature. Mix all ingredients
until blended. Roll into
3/4" balls. Bake 400ø for 10 minutes or until brown.
Bogle Crunchies
These spicy morsels are an adaptation of an old Bogle recipe that originally
called for the
fingernails of captives.
16 oz plain oyster crackers
1 pkg ranch dressing mix
1/4 t. lemon pepper
1/2-1 t. dill weed
1/4 t. garlic powder
3/4-1 c. oil
Combine mix and oil; add spices. Pour over crackers, stirtring
to coat. Place in warm oven
15-20 minutes.
Krejefk's Blooming Onion
The wizard Krejefk was a peaceful man who devoted much of his life to
his flower gardens. It is
said that at the time of his death, he could make anything bloom.
This was one of his more
spectacular, if particularly tasty failures.
2 large sweet onions
1/2 c. mayo
1/2 c. sour cream
1 T chili powder
2 1/2 t cajun seasoning
1 1/4 c. flour
1 c. milk
oil for deep frying
Leaving root intact, peel onion. Cut small slice from top.
Cut onion to 1/2" from root as for
dicing. In small bowl, make dip by combining mayo, sour cream,
chili powder and 1 1/2 t cajun
spice. Mix well and set aside. In 1 gallon ziploc, combine flour
and rest of cajun spice. Coat
onion in flour, dip in milk and then back to flour. Fry in enough
oil to cover onion until golden
crisp (350 for about 5 minutes) Remove, drain, discard very center.
Place a few spoonfuls of
dip in center.
Cantina Chews
In spaceport bars, one finds an amazing variety of junk food.
This semi-nutritious item is a great
favorite in some of the more back-water systems.
1/2 lb sharp cheddar, grated
1/2 lb bacon, fried and crumbled
1 small onion, grated
1 c. mayonnaise
1 t. worcestershire sauce
1/4 t. salt
1/4 t. pepper
1 loaf party rye
Mix all ingredients and spread on bread slices. Bake on ungreased
cookie sheet 8-10 minutes at
350.
Castle Dracula Punch
Forget that the count never drinks wine. This could tempt the
undead tastebuds even of the three
succubi Harker ran afoul of.
2 (10 oz) pkgs frozen red raspberries in syrup,
thawed
1/3 c. lemon juice
1/2 c. sugar
1 (750 mL) bottle red rose wine, chilled
1 qt. raspberry sherbet
1 (750 mL) bottle champagne
Puree raspberries in blender. In punch bowl, combine raspberries,
lemon juice, sugar and wine.
Just before serving, add champagne and scoops of sherbet. About
3 quarts.
Renfield's Bacon wrapped Roaches
A great favorite at the Silicone Valley Vampire festival.
1 dozen roaches (or 1 box pitted dates)
1 lb. bacon
Cut bacon slices in half. Wrap each roach in a bacon slice, secure
with toothpick. Bake 350
until bacon is done. Layer in crockpot and steam until roaches
are soft. The baking can be done
a day ahead, and the crockpot work the day of the party.
Pumpkin Seeds
Not necessarily guaranteed not to continue to grow, changing one into
a hideous composite of
plant and person.
1 c. pumpkin seeds
Rinse seeds, removing fibers. Sprinkle salt lightly over bottom
of large shallow glass baking
dish. Arrange moist seeds in single layer on salt. Cook
uncovered, 6-7 minutes on High (100%
power) or until seeds are crisp to bite. Stir after each minutes.
Remove excess salt before
serving.
Butterscotch Blastoff
4 c. milk
1/2 c. butterscotch chips
Miniature marshmallows
Combine milk and butterscotch pieces in 4-quart glass bowl. Heat
uncovered on High about 7
minutes until chips melt; stir occasionally. Stir, pour into
glasses or mugs. Top with
marshmallows. 1 quart.
Lagoon Puddles
Reminescent of the murky depth from which The Creature comes.
Please follow directions
exactly, or the peanut butter clots in a most unappetizing way.
heh heh heh heh heh.
2 Tbsp. creamy peanut butter
2 Tbsp. chocolate syrup
2/3 c. milk
Mix peanut butter and syrup in micro-safe mug. Stir in milk.
Microwave at high for 1 minute,
uncovered. If not hot, cook 30 seconds more. Stir before
drinking.