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The Larder

Welcome to Sampetra's Larder.  Here you can read and send in
recipes.  You can get 6-10 gold for recipes, depending on
thouroughness and quality.  Just send them to

Current Recipes

Strawberry Cordial
-1 cup strawberries (frozen or fresh)
-2 scoops ice cream
-1/3 cup milk
-1 cup ice
Put everything in a blender (srawberries and ice first, milk and ice 
cream last).  Blend until liquified.  Put in refrigerator for ten 
minutes.  Serve.

Shrew Beer (Non-Alcoholic)
-1 can root beer
-Whipped Cream
-Lemon Juice
-Chocolate Syrup
-2 scoops Ice Cream (optional)Directions:
Pour root beer into large bowl.  Then put 1 or 2 spoons of sugar (2 
if you like it really sweet) and put a spoonful of whipped cream.  
Next, put about 10 drops of lemon juice and as much chocolate syrup 
as you feel nessecary (two spoonfulls usually does the trick).  If 
you add 2 scoops ice cream stir for 3 to 5 minutes, if not stir for 1 
minute.  Serve.

Baked Honey Apples
Ingredients (to serve 4):
-4 medium sized baking apples (Bramleys)
-4 large tablespoons of honey
-2 oz. of dried fruit
-a little butter
Wash and core apples, do not peel them.  Stand the apples in a well 
buttered oven dish.  Fill the cavity made by coring with the dried 
fruit to the top. Pour warm honey into the cavity until it runs down 
the sides of each apple. Pour water around each apple.  Bake at the 
bottom of the oven for 25 to 30 minutes at 180 degrees C (350 degrees 
F).  Let cool and enjoy!


Dandelion Stewpot		

You will need:
	1/2 cup dandelions
	4 cups water	
	1mg hotroot pepper

	For a quick way of filling up on the run, try Gabool the 
Wild's Dandelion stewpot. First, just gather up some relatively fresh
dandelions.Then Cook water until boiling.Third add spices.Next, mix
dandelions in with siced water and let simmer. Great for a warrior on 
a cold winters day.

                                 ~Gabool the Wild

Shrew Cake
You will need:
2 cups water
1/2 cup oil(or apple sause can do the trick also)
3 eggs
Ground bread

	Pour water into large mixing bowl.Add the oil and the eggs. 
Stir for 2 mins briskly.Last, add ground bread and continue mixing 
for additional 1 min. Preheat oven to 350 degrees.Cook for 15 
minutes.Be careful~HOT!Let cool for 2 min.Add fruit of choice in a 
pinwheel fashion.Top with cream.Serves 1~2.

                                 -Gabool the Wild

Gabool the Wild
Glazed Plums	
You will need:
5 plums
2 cups honey 
1 cup granola

	Collect 5 of the freshest plums you can find.Clean them
thoroughly.Next, slice them into eighths.Evenly pour honey over plums
and let sit.After one half hour,sprinkle granola on. Cook in oven for 
5 min.Let cool.      Gabool's Choice: Dandelion Fizz

		                 ~Gabool the Wild

Gabool the Wild	

Hotter'n ever Hotroot soup
You will need: 
1-2 qts. water
3mgs. hotroot pepper~hot
4-5mgs. hotroot pepper~fiery	

	Bring water to a boil.Add chosen amount of hotroot pepper and 
mix.Wait ten minutes.Dice celery with turnips and put in.If desired, 
add 1/4 cup cream for that creamy/firey taste.
	Recomended: Serve with flagon of October Ale	
Serves 10 vermin
                                  ~Gabool the Wild

Gabool the Wild's Candy Apples 
You will need:
6 apples	
1 cup of melted carame
l2 tbs. sugar
	Pick 6 of the juiciest apples you can find.Pour caramel over 
them and let sit.Next, cook them for 8-12 minutes or until gooey.For 
that extra sugar fan, you can sprinkle desired amount os sugar on top.
			Gabool's Choice:Strawberry Damson Wine		
                                  ~Gabool the Wild

Gabool the Wild's Apple Crisp
You will need:
8 macintosh apples
1/2 cup brown sugar	
2 cups Granola
6x10 baking pan
2 eggs

In a large mixing bowl, break open the eggs and put the yolk in. Next,
add brown sugar and mix.Third dump in granola and continue 
mixing.Slice and core the apples.LEAVE THE SKIN ON!Distrubute apples 
and granola mix 50-50 in the pan.Do NOT layer it, make sure its 
jumbled up.Bake on 375 degrees for half an hour.Let cool and Enjoy!
                          Gabool's Choice: Chestnut Beer

               			  ~Gabool the Wild

Fresh Shrimp Salad

1 net full of shrimp from the Abbey Pond, or a pound of unshelled, 
precooked frozen shrimp
1 celery stick
1/2 of a tomato
1/2 cup cooked peas
2 carrots
1/3 cup of ranch dressing
2 cups of cooked pasta
2 tbsp. of finely shredded cheese
Hotroot pepper, to taste
1 clove minced garlic, or less to taste
Dash of mint, basil, and thyme

1. Thaw shrimp and rinse.  Put in a big bowl.
2. Chop tomato, carrots, and celery.  Add to bowl, along with peas.
3. Cut garlic clove finely and stir into bowl.
4. To cook pasta, see directions on box or ask the Friar.
5. Add pasta to the bowl.
6. Stir in ranch dressing until blended.
7. Sprinkle on pepper and herbs. 
8. Mix everything together; serve while cold!
This is great; you can try different veggies in the salad.  Serves 


Crispy Carrot Cakes
-3 oz. cooked potato
-3 oz. grated carrot
-3 oz. grated onion
-1 oz. fresh breadcrumbs
-3 oz. wholemeal flour
-2 teaspoons chopped parsley
-1/4 pint milk
-2 oz. butter
-salt and pepper

Mast the potato and mix in grated carrot, onion, and parsley.  Mix 
milk and flour to form a batter and stir in the vegatables.  Heat the 
butter in a frying pan, then put tablespoon of batter into the pan.  
Cook until the underside is brown and then turn over and cook until 
underside is brown.

Candied Chesnuts
-a bowl of chestnuts
-2 liters honey

Pour the honey slowly and evenly into bowl of chestnuts.  Cover the 
top of bowl and store for 2 to 3 days.  Then eat and enjoy!  (they 
don't last much more than a week)


Fruit Jelly Cake
-fresh sliced fruits (strawberries, apples, peaches, ect.)
-sugar gelatin mixture
-colored sugar
-sliced dried fruit strips
-bowl or mold

Directions (for making two layers of fruit):
Pour half of the sugar gelatin mixture into the bowl (or mold) and 
stir.  Add half of the fresh frits evenly (it's fun to put them in a 
pattern).  Leave the micture to cool for about 2 hours.  After the 
jelly has cooled and half solidified, add the other half of the 
miture of fresh fruits.  Leave the mixture to cool for about 2 hours. 
When it's turned to firm jelly, carefully tip it out of the mold onto 
a plate.  Place dried fruit strips evenly on surface.  Press lightly 
to make sure they stay on.  Then coat the whole surface evenly with 
colored sugar.  Enjoy.  It may take a while to perfect, but that's 
the fun!

Candied Rose Petals
-3 pints of rose petals
-2 cups of water
-2 1/2 cups of sugar

Gather the petals when roses are in full bloom, fresh, and dewy.  
Spread on cloth to dry.  Boil water and sugar together unitl candy 
thermometer registers 270 degrees F.  Remove from heat and add dried 
rose petals.  Make sure all are well covered in the syrup.  Leave 
petals in syrup until they have become slightly transparent.  Gently 
lift them out with slotted spoon and place in seive to drain.  Shake 
petals ever so often to insure their crystallization.  When sugar 
cooled, place petals between folds of tissue paper and store in a 
cool location.

Strawberry Fizz
-strawberry juice
-1 can club soda
-cream (any kind)

Pour the strawberry juice into a small bowl.  Mix in club soda (as 
much as you like.  I use half a can).  Stir together for 30 seconds.  
Add a dash of cream and stir for 1 minute.  Slice strawberries and 
put them in the drink.  Put in refrigerator for 1 hour.


Gabool the Wild's Fruit Salad
You will need:
3 apples
30-40 grapes	
2 bananas
1 canteloupe
2 oranges
Whip Cream

	Core, peel and cut the apples.They should be cut into bite 
size sqaures, as to make them easier to eat.Detach the grapes from 
their vine and set aside.Peel the bananas and slice into small 
circles like you would to top cereal with."Gut" the canteloupe and 
also cut into bite size squares.Remove the skin from the oranges and 
peel into wedges.
	In large, clear bowl, put a layer of fruit, and a layer of 
whip cream.Continue until bowl is filled.Serve chilled.Its a great, 
healthy snack for anybody.     Gabool's Choice:Clear,Freshwater

                                -Gabool the Wild

Gabool the Wilds Garlic Chicken	

You will need:
1 chicken breast 
Chicken Broth	
4 cloves garlic	
1/2 pound angel hair pasta
1 cut tomatoe
4 clawfuls of brocolli
Grated Romano Cheese

	Boil one large potfull of water on stove.Put in Angel Hair 
pasta and cook on Med High.While cooking, clean and cut chicken into 
bite-size pieces.Cook on Med on the stove also(use a pan and some oil 
to grease it).DO NOT BAKE IN OVEN!Mix in garlic with the chicken 
along with broth and broccolli.Let cook on Med High until chicken is 
cooked(times vary).MAKE SURE CHICKEN IS NOT PINK!After letting pasta 
cook for approx.3 min., strain it.Then transfer it to a bowl without 
holes.Pour the chicken concotion onto the pasta.Let cool.For added 
garlic taste, us Gabools garlic spray.After serving, grate cheese on 
if desired.Bon Appeteite!       Gabools Choice:Birch Beer

                                -Gabool the Wild

Redwall Fruit Bowl
-a basket of strawberries
-a basket of blackberries
-a basket of rasberries
-5 kiwis
-2 bananas
-2 cups apple juice

1. Remove strawberry tops and slice strawberries into fourths
2. Peel kiwis and slice into thin slices3. Chop bananas into 1/4 inch 
4. Put strawberries, blackberries, rasberries, bananas, and kiwis 
into a large bowl
5. Pour 2 cups apple juice, or apple/strawberry juice into bowl and 
lightly toss
6. Serve and enjoy


Gabool the Wilds Nachos

You will need:
1 half bag tortilla chips
1 pre-grated bag of fresh chedder cheese
1 container of sour cream
1 can of salsa
Chopped Scallions
Chopped Tomatoes
1 can olives

	Arange thin layer of chips on plate.Sprinkle with 
cheese.Alternate thin layers of two ingiedients until desired amount 
has been finished.Spoon salsa on alond with sour cream.Dice scallions 
and put on also.Repeat process with tomatoes.Microwave for 45 sec. to 
one minute depending on amount of nachos and strenght of your 
microwave.Top with an olive and enjoy!
                     	           ~Gabool the Wild

Hodge Podge Pie:

Pie crust

Chop up hazelnuts, leeks, cabbage, turnips, radishes, chestnuts, 
mushrooms, beetroots, and watercress into very small pieces. Put all 
in a large bowl. Add as much or as little spices as you like. Put 
into pie crust. Voila!!! Hodge Podge pie can be eaten heated or cold.

                                  -Bloodspray the Traitor

Mud Pie
3 eggs, well beaten
1/2 cup honey or (preferably) molasses
2 cups brown sugar
1 premade pie shell
5 cookies of your choice
Chocolate chips

Mix together the eggs, sugar and molasses.  Heat the pie shell until 
it's brown.  Spoon in the mix.  Crumble the cookies up and sprinkle 
them on top of the pie, along with the raisins and chocolate chips.  
Bake at 350 degrees for 30 minutes.  Yield:8 servings. Delicious!


Ants on a Stick
-celery sticks
-peanut butter

1. Wash and cut celery sticks into 2 or 3 inch pieces
2. Spread peanut butter on each stick
3. Dot some ants (raisins) and there you go!
(You can substitute the peanut butter with cream cheese; whichever is 
your preference)


Fruit Chillers

1. Slice up some apples, pears, grapes, and cherries into a bowl of 
broken ice and water
2. Serve fruit in ice water (It sounds kinda crazy but it's actually 
quite an elegant unusual dessert)


Pineapple/Berry Crash
-1 cup orange juice
-1/4 cup pineapple juice
-2 pineapple rings
-6 fresh strawberries
-12 to 15 frozen rasberries
-8 to 10 frozen boysenberries
-12 to 15 frozen blueberries
-3 oz. non fat yogurt (any flavor)

1. Put all ingredients into a blender
2. Blend well until a smoothie consitency is reached


-1/2 cup Glacier-Freeze gatorade frost
-1/2 cup Whitewater Splash gatorade frost
-1/2 cup Minute Maid Orange
-1 scoop vanilla ice cream

Blend until ice cream is liquified


Khessta's Bubble Bread

1 package (10) refrigerated biscuits
1/2 cup spaghetti or pizza sauce
1 cup shredded mozzarella cheese (4 ounces)

Sprinkle a greased 12-inch pizza pan with cornmeal.  Separate 
biscuits.  Snip each biscuit into four pieces.  Place in a medium 
sized mixing bowl.  Add spaghetti or pizza sauce.  Toss to coat.
Arrange biscuit dough pieces in an 8-inch circle in the pizza pan.  
Sprinkle with mozzarella cheese. Bake in a 400 degree (preheated) 
oven about 15 minutes or until golden. Makes 4-5 servings.


Caramel-Pecan Pinwheels

1/3 cup caramel ice cream topping
2 tablespoons butter, or melted margarine
1/3 cup pecan halves
1 package (8) refrigerated breadsticks

In a 9 x 1 1/2 inch round baking pan, stir together caramel and 
melted butter/margarine.  Arrange pecan halves over caramel mixture.
Separate, but do NOT uncoil, breadsticks.  Arrange the dough coils 
atop caramel mixture.  Bake in a preheated 350 degree oven for 20-25 
minutes or till golden.  Let stand for 2 to 3 minutes.  Loosen rolls 
and invert rolls onto a serving plate.  Serve warm.  Makes 8 servings.


Redwall French Toast

1/2 cup dairy eggnog
4 thick slices of Frenchbread
2 tbsp. cooking oil
Powdered sugar

Pour eggnog into a shallow bowl.  Dip both sides of Frenchbread into 
eggnog. In a large skillet cook bread slices in hot cooking oil over 
medium heat for about 2 1/2 minutes.  Turn bread.  Cook about 1 1/2 
minutes more. (Add more oil as needed.) transfer to a serving plate.  
Sift the powdered sugar over the toast.  Makes 2 servings. 


Fruit and Yogurt Breakfast

1 8-ounce carton of fruit flavored yogurt
1/2 cup granola
1 medium banana, sliced
1 meduim pear, cored and chopped

In a small mixing bowl stir together yogurt, granola, banana, and 
pear. Spoon into 2 serving bowls.  Sprinkle each serving with extra 
granola, if you want.  Makes 2 servings.


Blueberry Slump  
You will need:
2 boxes of blueberries
1 loaf of bread
1 can whipped cream

Cook blueberries on stove at 350 degrees farenheit  until melting and 
let sit in its own juice.Let cool.Toast 1 piece of bread for every 
serving.Pour blueberries over toast.Put on whip cream.Its that 
simple.Or, for American Holidays, top with whip cream AND 
strawberries, making it a great American Flag colored dish!

                                -Gabool the Wild

Chicken Soup

chicken scraps
parsley  flakes

	Put  chicken scraps  in cold water  with salt  and then cut  
up onion.  Boil slowly  for  1  hour. Add pasta. Add celery  and 
parsley flakes. Enjoy!
                                   -Bloodspray the Traitor

Carrot-Raisin Slaw

5  large  carrots
green onion
Sour  cream
lemon juice

	Shred  carrots,  celery  and green onion. Combine with  
raisins in a large bowl. In a small bowl,  mix  sour cream,  
mayonnaise, lemon juice salt and pepper. Add  to vegetables  and  
toss  well.  Cover and  refrigerate for at  least  1 hour.  Enjoy!!!

                                   -Bloodspray the Traitor

Honey-Mustard  Chicken

Liquid honey
Dijon mustard
cooking sherry
crushed garlic

	Mix  honey,  mustard, garlic, and sherry  together.  Coat  
skinned chicken with  mixture and let  marinate.  Bread chicken. 
Bake  for  1  hour.Enjoy!!!

                                   -Bloodspray the Traitor

Apple  Cake

2 sliced apples
brown sugar

Mix apples, cinnamon and  brown sugar. Let stand.

3 eggs
vegetable  oil

Beat eggs. Add  sugar  and  oil.

Baking  powder

Mix flour, baking powder and salt. Spread 1/2  of batter  into  a  
pan. Place apples on batter.  Coat  with  remaining batter. Bake. 

                                -Bloodspray the Traitor

Peach Crisp

2 lbs. Peaches
lemon juice
rolled oats
brown sugar

	Arrange  peaches in greased  baking  dish.  Sprinkle with 
lemon juice. Mix  flour, oats and sugar. Add  butter. Sprinkle  over 
peaches. Bake 35-40 minutes. Enjoy!

                                -Bloodspray the Traitor

Strawberry  Tea Bread

baking  soda
crushed strawberries
baking powder
3 eggs
vegetable  oil

	Mix  flour,  oats  cinnamon, baking powder and soda; set 
aside. In a large bowl, beat together  eggs, sugar, vanilla, and 
oil.  Stir in dry ingredients. Stir in strawberries. Pour batter  
into greased and floured loaf  pans. Bake for  45 minutes.  Let  
cool. Enjoy!

                                  -Bloodspray the Traitor

Corn Bread

yellow cornmeal
baking powder

	Mix first  4 dry ingredients together. In a seperate  bowl,  
mix shortening  and  egg.  Then add sugar and milk. Add  dry 
ingredients.  Pour into a greased pan. Bake for  20-25 minutes.  Let  
cool. Enjoy

                                  -Bloodspray the Traitor

Almond Bark

White  chocolate

	Combine almonds and butter. Roast  for 10 minutes.Melt  
chocolate. Add  Almonds to melted chocolatePour on wax  paper. When 
cool, break into  pieces.  Enjoy!!!                            
                                   -Bloodspray the Traitor

Apple Crisp

4-6  apples
brown sugar

	Peel, core,  and slice apples thinly. Place apples in a  
greased  baking dish. Combine dry ingredients.  Mix well.  Add 
butter.  Sprinkle  over apples. Bake for  35-40  minutes. Voila!

                                      -Bloodspray the Traitor


diced  tomatoes
chopped basil leaves
chopped garlic
olive oil
dried oregano

	Combine tomatoes,  basil,  garlic, olive  oil, and oregano in 
a bowl. Salt to taste. Lightly toast bread  on both  sides.  Spoon 
tomato mixture  onto bread. Enjoy!!!                               

                                 -Bloodspray the Traitor

Cave-in Cookies

Preheat oven to 350
melt  cup butter (one stick) in the microwave
stir in:
  cup brown sugar
  cup sugar
stir in: 
 1 egg 
 1 tsp vanilla
 1 tablespoon milk
stir in:   
 1 cup flour
  tsp baking soda
  tsp baking powder
  tsp salt
stir in:  
 1 cup quick-rolled oats
stir in:
 3/4 cup chocolate chips
Bake for 11 minutes at 350.

                                     -Scumfoot Searat

Apple Shrew Pudden
2 cups milk
1/3 cup cornmeal
1/3 cup dark brown sugar, firmly packed
 tsp. salt
 tsp. ground cinnamon
 tsp. ground nutmeg
 tsp. ground ginger
Pinch of ground cloves
2 large apples, peeled and diced
2 tbsp. butter or margarine

In large, heavy nonstick pan, combine all ingredients except for 
apples and butter.  Bring to a boil, stirring constantly, over high 
heat.  Reduce heat to low. Cover and cook over low heat, stirring 
frequently, for 10 minutes, or until thickened.  Stir in apples and 
butter.  Cover and cook, stirring frequently, for 10 minutes longer, 
or until apples are tender. Remove from heat and cool slightly.  
Serve pudding warm.  Makes 6 servings.  


Minted Apple Salad
2 large McIntosh apples, cored and cubed
1 can (16 oz.) grapefruit sections, drained
2 tbsp. finely chopped red onion
 cup lemon yogurt
1 tsp. dried mint 
Pinch of salt

In a large bowl, combine all ingredients.  Toss gently just until 
blended.  Cover and chill until ready to serve.  Makes 2 to 4 
servings. This sounds bizarre, with the red onion and all, but it 
tastes great!


Worms in a cup 
you will need,
medium plastic cups
1 half bag of gummy worms
1 half bag of oreo cookies
1 medium bowl of chocolate pudding

You crush the cookies(with or without cream, your choice).  you mix 
pudding and cookies together, put in cups.  Then you put gummy worms 
in the ground like mixture of pudding an cookies.  refrigerate for 1 



1 cup washed rocks
1 cup whipped cream

Mix in large bowl. Cool. And give to friend. Hey hey!		


Raisin Duff  (a.k.a Green Glop)

1 4-oz. package of pistachio nut instant pudding
1 large can of crushed pineapple (including juice)
1 pint cottage cheese
1 8-oz. tub of whipped cream
1/4 package of mini marshmallows
2 snack-sized packages of raisins

Mix ingredients, in order listed, in a really big bowl.  Chill 
overnight before serving.  Serves a lot; good dish for a potluck 


No Bake Chocolate Cookies
2 cups sugar
1 tbsp. butter
3 tbsp. baking cocoa
3 cups water

Add ingredients into large saucepan and bring to a boil, stirring 
constantly.  Boil for 1 1/2  minutes.  Then remove from burner and 
add  cup and 2 tbsp. peanut butter and 3 cups of oatmeal.  Stir 
until coated completely.  Set on a cookie sheet until dry.


Woltor's best Skilly and Duff

One red onion...sliced into thin strips. 
two potatoes slicred thin
one package of hilshire farms sausage or kielbasa sliced into bite-  
        sized bits
pepper and salt
oil for cooking 

LARGE frying pan

Place a small amount of cooking oil in the bottom of a frying 
pan...when it's warmed a bit..add the meat and veggies....when the 
meat has browned a bit..and the onions are almost see-through...and 
the potatoes are soft....put a dash or two of salt,pepper,and dill 
weed over it all....serve while hot. this recipe is good with cold 
strawberry cordial or dadelion wine!



-1/4 cup flour
-1/4 cup margarine or butter
-3 tablespoons powdered sugar
-2-3 teaspoons cold water
-1 cup strawberries
-1 cup raspberrys
-grape jelly


Preheat oven to 350 degrees F. Mix flour, margarine, and powdered 
sugar until crumbly. Sprinkle in water, 1 teaspoon at a time, while 
mixing with fork until dough forms. Divide into about 9 lumps the 
size of walnuts. Flatten each lump of dough and spred with honey. 
Place 1 strawberry and 1 raspberry in the middle of each piece of 
dough. Wrap dough around berries and spred grape jelly on top. Bake 
for 15-20 munites. You might want to double or triple this recipe 
these 'unnymoles are rather small.


Mushroom Mush

1/2 cup grated mushroom
1/4 cup milk
1/8 cup honey


Strain out mushroom shreds, can be eaten at any temp.


Candied Chestnut

As many chestnuts as you want
As much honey as you want
As much ground cinnamon as you want
3 pans


Put honey in a pan #1.Put ground cinnamon in pan #2.Roll a chestnut in
the honey. Then roll the same chestnut in the cinnamon and put on pan 
#3. Do this as many times as you want. When your done put pan #3 in 
the frezer and let them dry.


Frozen Lemonade Pie

1 can frozen lemonade concentrate
1 package (8 oz) cream cheese
1 can (14 oz) sweetened condensed milk
1 tub nondairy whipped cream
1 package prepared graham cracker piecrust

Add lemonade concentrate, cream cheese, and sweetened condensed milk 
to blender.  Whirl until smooth and creamy.  Scrape mixture into 
bowl. Fold in whipped cream.  Pour mix into graham cracker crust.  
Refrigerate for 2-3 hours before serving.  Makes 8 servings.


Candied Flowers

2 envelopes unflavored gelatin
2 cups water
 cup very fine sugar
20 flower blossoms (pansies work best)

Put gelatin and water in a small saucepan.  Bring to a boil.  Stir 
with a wire whisk until dissolved.  Dip flowers into mix.  Sprinkle 
sugar on al sides with sugar.  Set on a cookie sheet and let harden 
for 30 minutes.  Serves 4, or can be a cake topping.


Sunshine Sauce Cake

2 oranges
1 4  oz. container vanilla pudding
1 tbsp. orange liqueur OR orange juice
1 frozen loaf of pound cake, thawed

Finely shred enough peel from oranges to make 1 tbsp.  Set aside.  
Remove and discard the remaining peel.  Section oranges. Set aside.  
In a small mixing bowl, stir together vanilla pudding and orange 
juice/liqueur.  Cut the pound cake into 12 slices.  Place two slices 
on each of 6 serving plates.  Top each serving with some orange 
sections and pudding-juice mixture.  Sprinkle with the orange peel.  
Makes 6 servings.


Herbed Potatoes

3 medium potatoes
1 medium onion
 tsp. dried basil or oregano
2 tbsp. butter or margarine, melted

Thinly slice potatoes and onion.  In a 9-inch pie plate, layer half 
of the potatoes and half of the onion.  Sprinkle with half of the 
herb. Drizzle with half of the butter/margarine.  Repeat the layers 
of potato, onion, herb, and butter/margarine.  Season with salt and 
pepper.  Cover with foil and bake in a 425-degree oven for 20 min.  
Uncover and bake for 10-20 more min., or until potatoes are tender.  
Makes 4 servings.


Quick Muffins

1 egg
 cup milk
 cup applesauce
 tsp. salt
1  cups flour
 cup sugar
1 tsp. baking powder

Break egg into bowl and whisk with a fork.  Add milk and oil to egg 
and blend with a mixer briefly.  Sift dry ingredients together, and 
then stir into egg mixture just until dry ingredients are moistened.  
The batter will be lumpy; that's okay.  Fill well-greased muffins 
cups  full.  Bake 20-25 minutes at 400 degrees.  Makes 8.


Stuffed Apples
4 apples 
Peanut butter

Core apples and bake in a 250-degree oven for 10 minutes.  Let apples 
cool, then fill core hole with peanut butter, raisins, and nuts.  
VERY messy, but delicious!  Serves 4.


Pumpkin Pie
1 cup pumpkin
1 cup sugar
1 cup milk
2 tsp. cinnamon
Dash of salt
2 eggs
1 tbsp. butter
Pastry shell

Mix all ingredients until smooth.  Pour into pastry shell.  Bake at 
350 degrees for 50 minutes or until knife inserted in center comes 
out clean.  Very easy, very good.  Serves 8.


The Palace of Ublaz:
The main Sampetra Page:
Scum of Southsward: My vermin club
The second page of recipes:
The third page of recipes: