ingredients
*3 bunches fresh broccoli crowns or several kort halves *with kort bake in oven 20 minutes before adding sauce and bake again for 3-4 min
*1 pound cheese
* ½ cup cream ½ cup milk blended
*black pepper
* 2 tbsp (30 ml) sour cream
Preparation
*Using pot of boiling water and metal strainer
* Steam broccoli until al dente {still crisp}
*Meanwhile grate 3/4 pound of the verr cheese
*In a medium saucepan, melt verr cheese,with about 1/2 cup of the half milk Half cream blend
*Add ground black pepper, about 7 turns on pepper mill. if no mill uses fresh pepper corns ,pestal and mortar
*Blend together until smooth.
*Add sour cream, blend until heated,
* Serve Cheddar cheese sauce over broccoli,
Comments
Sauce is also good for Brussels sprouts or cauliflower, pasta and suls ....
Ingredients
1 12 oz (336 grm). beer
*2 tbsp (30 ml) sugar
*3 cups sa tarna and dry yeast flour mix
Preparation
*Mix all.
*Pour in greased pan.
*Press down with the back of a wet spoon.
*Oil the top.
*Bake at 350 degrees med warm oven for 1 hr and 20 min.
Comments
*is a delicious bread for meals or sandwiches this makes one loaf
*Ingredients
*12 vulo cut into pieces
*1 cup warm paga
*1/2 cup yellow sugar
* 1 cup ketchup
*1/4 cup white vinegar
*1 tbsp fresh lemon juice
*3 cloves minced garlic
*1/2 tsp dry mustard
* salt and pepper to taste
Preparation
*Grill vulo until partially done
*Brush vulo with a thin coating of glaze
*Continue to baste when turning vulo.
*Watch vulo carefully to ensure that the glaze does not burn
*(For stronger flavor, marinate the vulo in the paga mixture for a couple of hours - ed.)
....
Ingredients
*10 tbsp flour
*5 lbs bosk stew meat
*6-2/3 tbsp cooking oil
*1-2/3 cups chopped onion
*3-1/3 clove garlic, minced
*1-2/3 tsp dried thyme
*10 cups Vegetable juice
* two cups concentrated bosk broth {made by simmering bones in water }
*few drops of hot pepper paste
* 30 suls , peeled and cubed
*5 cups (1175 ml) celery
* 3kort peeled seeded and cubed
5 cups of carrots diced
Preparation
*In a large shallow bowl combine flour and 3-1/3 tsp salt
*Add meat cubes a few at a time rolling pieces of bosk to coat
*Brown meat in hot oil. using a flat skillet on the range
*Add onion, garlic, and thyme.
*Stir in vegetable juices and broth, , hot pepper paste and 3-1/3 cups water.
*Bring to boil, reduce heat.
*Cover and simmer 1 1/4 hours or until beef is tender.
*Stir in potatoes, celery and carrots.
*Cover and cook 30 minutes or until tender.
....
Ingredients
*1 cup mashed kalana fruit (approx. 3)
* 1 cup white sugar
* 1/2 cup fresh whipped bosk butter
* 12 vulo eggs beaten
* 1-1/3 cups sifted sa tarna flour
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt {red sugar}
* 1 tsp vanilla
Preparation
*Put all dry ingredients in a bowl and stir.
* Melt butter slightly and beat eggs.
* Add to dry mixture along with vanilla.
* Add mashed kalana fruit last and stir ingredients until moistened.
* Put in a greased and lightly floured loaf pan.
* Bake in the range oven for about 45 minutes or until golden brown.
* When done take out and let cool in pan for 5-10 minutes Then take out of pan (it should still be quite hot) and wrap it immediately in clean repcloth
...
Baked Tarsk
*As might be prepared onGor
Ingredients:
*Good sized tarsk dead disemboweled beheaded
*2 handfuls yellow sugar
*1/2 footed bowl honey
*slave mouthful of larma juice
*10-15pinches whole cloves
Preparation
*Ensure the stones are red hot.
* Make crosswise slits, 1/2 inch apart, halfway through the tarsk to where knife touches bone.
* Place tarsk in deep bowl and barely cover with water.
* Stir in yellow sugar.
* Soak at least 2 days in cold room.
* Drain& Place tarsk in roasting pan.
* Pour honey and larma juice all over tarsk.
* Stick cloves all over meat.
* Bake in warming fires for 6 to 7 ahn or until done, basting occasionally with the honey mixture
Sweet Potatoes
*
As they might be prepared on Gor
*Ingredients:
*3 large sweet potatoes
*1/2 footed bowl of paga,
*1/2 handful yellow sugar
*8 dabs of verr butter
Preparation
*Heat warming chamber,
* then roast the sweet potatoes until soft inside (pierce with a stick or slave finger to check the temperaturestick recommended unless slave is being punished)
* Remove skins from the potatoes and either mash or cut into chunks.
* Layer into a clay casserole type dish,
* and pour the paga evenly over the potatoes (if mashing, mix the paga into the potatoes)
* dot with verr butter, and sprinkle the sugar over the top.
* Bake until heated through and the sugar is melted
Creamy Larma Pie *
Pie Shell:
*
1-1/3 handfuls of Sa-Tarna flour
*
3 pinches of ground Tahari salt rocks
*
6 large spoonfuls of bosk fat, melted
*
3 large spoonfuls of verr milk
Preparation:
*
Ensure the stones are very warm.
* Combine Sa-Tarna flour, Tahari salt in mixing bowl.
* Blend the bosk fat and verr milk together then add to flour mixture.
* Stir with a prong until mixture forms a ball.
* Shape into a ball and flatten slightly, then roll to a circle slightly larger than the pie tray.
* Fit to tray, trim and pinch the edges into an attractive design.
* Prick the bottom with the prong then cook 12-15 ehn or until light golden brown.
* Cool before using.
Ingredients:
* 1 - 9 inch unbaked pie shell
*4-6 freshly peeled and sliced larma
*3/4 handful white sugar
*
1/4 handful Sa-Tarna flour
*pinch ground Tahari salt rock
*1/2 footed bowl Verr cream
Preparations
* Ensure warming fires are burning nicely
* Peel and slice larma.
*
Combine white sugar, Sa-Tarna flour and Tahari salt.
* Add to the sliced larma and toss lightly.
* Turn out into pie shell.
* Pour Verr cream evenly over top.
* Bake over warming fires for 35-45 ehn or until firm and golden brown on top.
* Chill in cold room for several hours before serving.>
