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pot-lck-ideas-msg - 11/24/13

 

Menu ideas for pot luck feasts and revels.

 

NOTE: See also the files: pot-luck-fsts-msg, cookbooks-bib, cookbooks-SCA-msg, easy-p-recip-msg, beverages-msg, feast-menus-msg, dayboards-msg, merch-cookbks-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org

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Date: Sat, 21 Jun 2003 19:46:53 -0400 (EDT)

From: <jenne at fiedlerfamily.net>

Subject: Re: [Sca-cooks] Travelling Dishes Revisited

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

> If you have a recipe, saw one you liked that you think might work, or

> want to brainstorm with me, feel free, either public or private. And if

> you think anyone else might be interested, feel free to forward them

> this note.

 

Hm... off the top of my head, things I've been working on that translate

well for potlucks, dayboards and so forth as you described:

 

- Strawberye

- Savory toasted cheese (in a crockpot)

- Armored turnips

- cold meat with mustard sauce

- Pears in Wine sauce

 

-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net

 

 

Date: Sat, 28 Jun 2003 12:19:38 -0400

From: "Christine Seelye-King" <kingstaste at mindspring.com>

Subject: RE: [Sca-cooks] Summer is Here

To: <mooncat at in-tch.com>, "Cooks within the SCA"

        <sca-cooks at ansteorra.org>

 

Here is my list of easy period foods that can be had just as easily as

picking up that container of awful cole-slaw - if you're going to pick

something up at the grocery store, why not pick up something period(oid)?

I find this helpful to post right before a Baronial pot-luck or day-time

gathering.

Christianna

 

> cold sliced deli meats, chicken, ham, roast beef, salami, sausages

Ø  (keilbassa type), chunks o' ham, roasted chickens, canned smoked

> oysters,clams, sardines, lox

> dijon style mustard, stone ground mustard, onion relish

> horseradish sauce

> sliced cheeses, cheese spreads (herbed and peppered), feta, blue,

> cheddar, brie, riccotta, swiss

> asparagus, broccoli, cauliflower, carrots, celery, cucumber, mushrooms,

> radishes (red and white), scallions - maybe a quick veggie platter?

> oranges, blood oranges, peaches, pears, apples (not Delicious, Pink  

> Lady is close to a period variety), apricots, cherries, grapes, watermelon,

> (cantelope & honeydew aren't exactly

> period, but close to period varieties), figs, plums, quince, pomegranate, berries (strawberries, blueberries)

> Any of these as dried fruits, plus dates, raisins, currants, prunes, almonds, > walnuts, chestnuts

> hardboiled eggs, yogurt (for dipping fruit or veggies in, consider some

> sugar and yogurt for dipping strawberries)

> bread rolls, shortbread, matzoh, Norwegian flatbread (RyeKrisp),

> breadsticks, rye bread, oatmeal bread, pita bread

> olives, pickles, pickled vegetables (giardinera - that stuff with the

> cauliflower), marinated artichoke hearts, pickled okra  :p

> sparkling non-alcoholic fruit ciders, root beer (somewhat of a stretch,

> but not too far), almond milk (available in aseptic containers),

> lemonaide

 

 

Date: Fri, 20 Oct 2006 10:15:27 -0400

From: Elaine Koogler <ekoogler1 at comcast.net>

Subject: Re: [Sca-cooks] looking for simple german vigil chow

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

I made Master Tirloch's Hungarian Chicken for his vigil...cut the

chicken breasts up into bite-sized pieces and supplied toothpicks to

pick the pieces up with.

 

(Auff Ungerisch gelb Henne) Hungarian Chicken

 

6 C chicken broth

2 Granny Apples, with skins on and chopped into small chunks

1 large yellow onion, peeled and chopped into small chunks

3 limes ? juice only

1 T salt

1 T ground black pepper

8 boneless chicken breasts

1 1/2 C cider vinegar 1 C Riesling white wine

1 g saffron ? crushed

1/4 C sugar

 

In a large pot, add the chicken broth and bring to a boil. Add the

chopped apples and onion and add the lime juice. When the apples and

onions are soft, add the cider and wine. Add the crushed saffron. Add 1

T ground black pepper, 1 T salt and the sugar.

 

Stir. Add the chicken breasts and simmer until done. Chickens will be

golden yellow when they are ready. Serve over bed of greens with the

cooked apples and onions

surrounding the chicken. Serves 8.

 

> From Gwen Cat. SCA Cooks List. Tirloch did the original transcription

from old German!

 

Kiri

 

 

Date: Fri, 20 Oct 2006 11:23:31 -0400

From: Irmgart <irmgart at gmail.com>

Subject: Re: [Sca-cooks] looking for simple german vigil chow

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

Something that I've done that goes over *very* well at potlucks are Sabina

Welserin's tarts. You can either do them as little tarts or pies and either make the dough or buy it (really, pre made pie crusts are pretty darned good these days).

 

I'm a big fan of these:

 

30 To make Genovese tart

 

   Take eighteen ounces of chard or spinach, three ounces of grated cheese,

two and one half ounces of olive oil and the fresh cheese from six ounces of

curdled milk [2]. And blanch the herbs and chop them small and stir it all

together and make a good covered tart with it.

 

36 To make an English tart

 

   First take one third of a quart of cream, some three quarters of a pound

of fat and a quarter pound of sugar, which must be allowed to cook with the

milk and the fat. After that take six eggs, according to how [large] they

are, and, also six egg yolks, beat two eggs with a small spoonful of flour

and stir it until smooth, and when it is well-beaten, then beat into it all

the eggs, put it all in a pan and let it simmer together until it becomes

fairly thick, and watch out that it does not burn, and when it is cooked

then salt it a little and pour in a little rose water on it while it is

still warm, and let it bake.

 

70 A tart with plums, which can be dried or fresh

 

   Let them cook beforehand in wine and strain them and take eggs, cinnamon

and sugar. Bake the dough for the tart. That is made like so: take two eggs

and beat them. Afterwards stir flour therein until it becomes a thick dough.

Pour it on the table and work it well, until it is ready. After that take

somewhat more than half the dough and roll it into a flat cake as wide as

you would have your tart. Afterwards pour the plums on it and roll out after

that the other crust and cut it up, however you would like it, and put it on

top over the tart and press it together well and let it bake. So one makes

the dough for a tart.

 

76 An almond tart

 

   Shell the almonds, pound them very small and strain them through a copper

sieve. Take cream or sweet milk, take five or six egg yolks and let it bake.

If you would like, you can mix rose water in with it, or else not.

 

It's nice to do the English and Almond tarts at the same time because you

can use the egg whites from the English for the Almond.

 

At least where I am, eggs are usually really cheap. I've used almond flour

for the ground almonds to good success. Any or all of these in whole pie

format are lovely and will hold up to being sliced very thin.

 

~Irmgart

 

 

Date: Fri, 20 Oct 2006 08:52:46 -0700 (PDT)

From: "Cat ." <tgrcat2001 at yahoo.com>

Subject: [Sca-cooks]  looking for simple german vigil chow

To: sca-cooks at lists.ansteorra.org

 

Tarts - made in the mini tart pans (use commercial

dough if time is short), and Rumpolt has LOTS of options there

sweet savory meat fruit cheese  pick your favorites

 

http://clem.mscd.edu/~grasse/GK_turten1.htm

 

cookies are listed in Rumpolt (cut in the shape of

eagles or hearts (so cut them into other shapes too if

you wish, they did shapes) brushed with rosewater and

sprinkled with sugar.

 

he has meat that can be done in lumps with toothpicks if you like

http://clem.mscd.edu/~grasse/GK_beef1.htm

I have #47 webbed, its kind of saurbraten like, but could be served in cubes.

and also a beef meatball, that again could be served

cold (its quite yummy hot.)

 

I have had great success with the 400 year old shrimp and fried shrimp

[recipe] (for the shrimp, just toss a lb of peeled deveined

shrimp in your fry pan with 4-6T butter and 4-6T

verjuice (I use balsamic, cause thats what I had the

first time and the local royal fell rather in love

with it) and some fresh ground pepper (just a touch)

simmmer the shrimp till pink and you are done, serves

fine cold though the butter will clump up on you. (if

you like condense the sauce a bit and serve alongside.)

 

Sausage (like bratwurst) cut into bite size bits

served with mustard is perfectly acceptable food.

(though most of the sausages in Rumpolt are smoked,

bratwurst is found in other period German sources.)

 

He lists capers and olives among his side dishes, and

sugar comfits as dainties too.

 

Gwen Cat

 

 

Date: Fri, 2 Nov 2007 21:57:54 -0500

From: "Pat Griffin" <ldyannedubosc at yahoo.com>

Subject: Re: [Sca-cooks] SCA Potlucks

To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>

 

Salats are what come to mind first.

 

From "Forme of Curye" edited by Samuel Pegge:

 

SALAT. XX.III. XVI.

 

Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes,

porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye

[3], laue and waische hem clene, pike hem, pluk hem small wi? ?yn [4]

honde and myng hem wel with rawe oile. lay on vynegur and salt, and

serue it forth.

 

[1] Porrectes. Fr. _Porrette_.

[2] Ton tressis. Cresses. V. Gloss.

[3] Purslarye. Purslain.

[4] ?yn. thine.

 

My translation:

 

Take parsley, sage, garlic, scallions, onions, leeks, borage, Mints, baby

leeks, fennel and town cress (garden cress), rue, rosemary, purslane, rinse,

and wash them clean, Pick them,  Pluck them small with your hands and mix

them well with raw (extra virgin) olive oil.  Lay on vinegar and salt, and

serve it forth.

 

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

 

-----Original Message-----

Can anyone recommend some good dishes for SCA potlucks or daytrips,

especially period dishes

that would travel well and would be tasty served cold or at room  

temperature (other than meat, cheese and bread of course :)_

 

Christiana

 

 

Date: Sat, 3 Nov 2007 11:34:58 EDT

From: Bronwynmgn at aol.com

Subject: Re: [Sca-cooks] SCA Potlucks

To: sca-cooks at lists.ansteorra.org

 

ewilson618 at tx.rr.com writes:

<<Can anyone recommend some good dishes for SCA potlucks or  daytrips,

especially period dishes that would travel well and would be tasty  served cold or at room temperature (other than meat, cheese and bread of course :)_>>

 

This is one of my favorite ones.  It is solid enough once cooked to be  able

to eat it without needing a plate or utensils, too.

 

Pies of Parys

From Harleian MS 4016, c. 1450 English, as redacted in  Pleyn Delit  

and adapted by Brangwayna Morgan

 

Take and smyte faire buttes of porke and buttes of vele togidre, and put  hit

in a faire potte.  And putte thereto faire broth, And a quantitie of Wyne,

And lete all boile togedidre til hit be ynogh; And then take hit fro the  fire,

and lete kele a litel, an cast ther-to raw yolkes of eyren, and pouudre of

gyngeuere, sugre, and salt, and mynced dates, reseyns of corence; make then

coffyns of feyre past, and do it ther-ynne, and keuere it & lete bake  y-nogh.

 

 

Pastry for a 9-inch pie pan (top and bottom) or ca 24 tart shells

1.5 pounds mixed ground meat, including at least two of pork, veal,  

beef (I usually use ground meatloaf mix)

1 cup each water, red wine

3 egg yolks or  1 whole egg plus one yolk

1/2 tsp. each ginger, sugar, and salt

1/4 cup each  minced dates, currants

 

Put the ground raw meat in a saucepan and cover with the wine and water;

bring to a boil and simmer for 10 minutes.  Then drain all the cooking juices

into a heatproof container, setting aside the meat.  Let the cooking liquid

cool (preferably in the refrigerator or freezer) until you can remove all the

fat from the top.

When you are ready to assemble the pie,  line a pie dish with pastry.  Then

bring the defatted juices to a boil;  beat the egg yolks (or egg and yolk) in a

bowl and beat in a little of the hot  (but not quite boiling) stock.  Beat in

the rest, still off the heat; then  mix together meat, dried fruits, spices,

and sauce and stir over low heat for a  few minutes to thicken slightly.  Put

in the prepared pie shell and cover  with a top crust (unless you are making

individual tarts).  Bake in a  pre-heated 350 degree oven for about 1 hour

(less for individual tarts).   As the mixture may tend to be pretty sloppy at

first, be sure to slit the top  crust to allow steam to escape; and it may also be wise to put a cookie sheet or  a piece of foil under the pie pan.

 

Brangwayna Morgan

 

 

Date: Sat, 3 Nov 2007 10:23:19 -0700

From: "V A" <phoenissa at gmail.com>

Subject: Re: [Sca-cooks] SCA Potlucks

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

There are a vast number of savory pie and tart recipes from SCA

period; some are meat-based, some are dairy-based, and some are filled

with veggies.  Two of my favorites (unfailing crowd pleasers) are the

"Genoese" spinach-and-cheese tart and the mushroom tart from the

Ouverture de Cuisine (1604).

 

Vittoria

 

 

Date: Mon, 15 Sep 2008 15:00:24 -0700 (PDT)

From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: [Sca-cooks] Some recipes that I have redacted.

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

Our local barony had their Anniversary Tournament on Saturday and there was a pot luck luncheon at noon.  Here are the recipes that I used and my redactions with commentaries.

 

To make a tarte of Spinnage    [From The good huswifes Jewell. 1596]

Take three handfull of Spinnage, boile it in faire water, when it is boyled, put away the water from it and put the spinnage in a stone morter, grind it smal with two dishes of butter melted, and four rawe egges, then straine it and season it with sugar, Sinamon and ginger, and lay it in your Coffin, when it is hardened in the oven, then bake it and when it is enough, serve it upon a faire dish, and cast upon it Sugar and Biskets.

 

My redaction:

 

Pie Crust

1 package 12 oz fresh baby spinach

9 eggs

8 oz melted butter

1 tbsp sugar

1 tsp cinnamon

1 tsp ground ginger

 

Line a 9" pie pan with pie crust.  Blind bake it for 15 min in a preheated 450 degree oven.

 

Take spinach and boil in a saucepan with a cup of water for 10 to 15 min. until tender.  Drain and grind in a morter until smooth.  Mix eggs, butter, sugar, cinnamon, and ginger together. [I used a mixer on high.]  Add spinach and mix until eggs are somewhat fluffy.  Pore mixture into prepared pie crust and bake 30 to 40 min. in a 350 degree oven.  Sugar may be strewn on top just before serving.  [I didn't.]

 

 

To boile onions [From The good huswifes Jewell. 1596]

 

Take a good many onions and cut them in four quarters, set them on the fire in as much water as you think will boile them tender, and when they be clean skimmed, put in a good many raisons, halfe a grose pepper, a good peece of sugar, and a little salte, and when the onions be through boiled, beat the yolke of an Egge with Vergious, and put into your pot and so serve it upon soppes.  If you will, poch Egges and lay upon them.

 

My redaction:

 

3 large sweet onions, pealed and quartered.

8 oz. raisins

1 tsp. pepper

1 tbsp. sugar

1 tsp. salt

16 oz water

Toasted bread for sops

3 hard boiled eggs, sliced

 

Throw first six ingredients into a crock pot and boil on high for 7 hours.  Serve with the sops and decorate with sliced eggs.

 

This was the last item that I made.  I almost decided not to make this as it was late and I was very tired.  I didn't relish standing over a hot stove watching this boil.  Just as I was about to go to bed, the thought occured to me that I could make this in a crock pot and still get some sleep.  I decided to hard boil the eggs as I thought it would be prettier to decorate with them than with a poached egg.  I also didn't thicken this dish, because the onions remained so large.  If they had mushed up, I would have added the thickener.  The next time I make this, I will chop the onions finer.  While this dish tasted very good, the large pieces of onion were somewhat hard to keep on the sops.  But that is just a personal choice for me.

 

 

To make red deere [From The good huswifes Jewell. 1596]

 

Take a legge of beef, and cut out all the sinews clean, and take a roling pin and all to beate it, then perboile it, and when you have so doon lard it very thick and lay it in wine or vinegar for two or three howers, or a whole night then take it out & season it with peper, salt, cloves and maice, then put it into your past, & so bake it.

 

My redaction:

 

4 smallish steaks tenderized by the butcher

1/4 bottle of claret

4 or 5 strips of bacon

Pie Crust

1 tsp each salt, pepper, ground cloves and ground mace.

 

Put steaks in a dish or pan and marinate them with the claret for two or three hours.  Take an 8.5x11" pan and line the bottom with pie crust.  Place your steaks into the crust, sprinkle with spices and then lay bacon on top of steaks.  Place another crust on top of the meat and seal the top and bottom together.  Bake in a 400 degree oven for 15 min., then reduce heat to 350 degrees and bake for a further 60 min.  May be served either hot or cold.

 

When I made this I actually put the bacon on the bottom of the steaks, but that made the bottom crust soggy.  Next time, I will put the bacon on the top.  The recipe called for larding, but being short on time, I felt that the dish wouldn't taste that much different if I just laid the bacon in the pie.  The steak was plenty tender and juicy.  Since the pot luck was at an outdoors event, I served it cold.  I brought the leftovers home and served them to my family hot.  Although they both tasted good, I felt that it was much better hot.

 

Huette

 

 

Date: Fri, 24 Dec 2010 08:26:34 -0500

From: Elaine Koogler <kiridono at gmail.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] period food suggestions for pot lucks

 

One dish that I've taken to potlucks with a great deal of success is to do

Digby's Savory Toasted Cheese...I do it as a fondue kind of thing (I have a

period chafing dish), with a platter of various things to dip (roast beef,

bread, mushrooms, broccoli, etc.).  It's showy, non-scary to new folks and

wonderful!

 

Kiri

 

 

Date: Sun, 30 Jan 2011 13:27:59 -0800 (PST)

From: Donna Green <donnaegreen at yahoo.com>

To: sca-cooks at lists.ansteorra.org

Subject: [Sca-cooks] some liver and other offal recipes

 

I made lamb stew with liver sauce (See Brighid's translation below) from Nola for the potluck at the Crosston Ball yesterday. It was well received. It also finally used up the lamb liver that has been sitting in my freezer for a while.

 

Juana Isabella

West

 

22. Pottage Of Marinated Kid Which Is Called Janete Of Kid

Potaje De Cabrito Adobado Que Se Dice Janete De Cabrito

Take a forequarter of kid and cook it in a pot, and after it is cooked take it out, and cut it into pieces as big as a walnut; and take fatty bacon, and gently fry [the kid] with it and with a little bit of onion; then take toasted almonds and grind them in a mortar with a piece of kid's liver roasted on the coals and with a crustless piece of bread soaked in white vinegar; and all of this should be ground together with a pair of egg yolks for each dish; and after it is all well-ground, blend it with good broth. And then strain it through a woolen cloth; and when it has been strained, put it in the pot where it must cook. And cast in all fine spices; and put the kid in the pot together with the sauce. And cook it, and when it is cooked, cast a little cut-up parsley in the pot, and sugar, and make it in such a manner that it tastes a little of vinegar; and cast on it the pot-grease from the first cooking of the kid, and cast on enough.

 

Date: Thu, 2 Feb 2012 15:39:46 -0500

From: Sharon Palmer <ranvaig at columbus.rr.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] soooooo...

 

<<< Since it appears that beans as a cheap option are out (unless I can get a

ride to Yoke's), anyone have any ideas of something authentic, popular,

filling and cheap to bring to a Medieval feast?  I"m trying to avoid the

standard "bachelor" options, and bring something nice. >>>

 

Chickpeas, black eyed peas, split peas, or lentils are cheap and period.

(Rumpolt has a huge number of recipes for dry peas, it must have been

a staple in even well-to-do houses).

 

Mancho Blanco (sweetened chicken and rice) is very common in many

cultures, is very unusual in the SCA (at least in this corner of the

Known World), but would make a small amount of chicken go quite a

long way.

 

Ranvaig

 

 

Date: Thu, 02 Feb 2012 13:50:59 -0700

From: "Kathleen Roberts" <karobert at unm.edu>

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] soooooo...

 

fresh made cheese!

 

2 gallons of milk, 1/2 c vinegar, bit of salt, some patience and a watchful eye, and VIOLA!!!!!  

 

dress it up with herbs and spices or drizzle it with honey.

 

cailte

 

 

Date: Thu, 2 Feb 2012 18:17:39 -0500 (EST)

From: Daniel And elizabeth phelps  <dephelps at embarqmail.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] soooooo...

 

I've done rice in three colors.  Rice with turmeric for a nice yellow, rice with dried dill mixed in just at the point that it is done and plain white. Looks nice in a long tray.  Learned the dill trick at an Afghani restaurant in Houston of all places back in the 80's.  Tis different but not so much that it frightens people off and it is tasty.

 

Daniel

 

 

Date: Thu, 2 Feb 2012 20:47:48 -0800 (PST)

From: Tre <trekatz at yahoo.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] soooooo...

 

Two suggestions on things to bring, but you'd have to decide how filling they are - Apple and Onion Salad, or Barley Pilaf. The Barley Pilaf was VERY popular at a feast I cooked, and I've served the Apple and Onion salad to mundanes as well as Scadians and it was well recieved both places.

 

Apple and Onion Salad

 

Take sweet apples (I used Pink Ladies) and cut them into small chunks in a bowl. Cut some onion (I used red onions, both for flavor and color) into small chunks and mix with the apple. Toss with a small amount of red wine vinegar and olive oil. Salt and Pepper to taste.

 

Barley Pilaf

(from "Tastes of Anglo-Saxon England)

 

1 cup barley

4 cups water for soaking

4 radishes (minced)

2 Tbsp butter

1/4 cup water

1 3/4 cup Beef broth or stock

1/2 tsp salt

1/8 tsp cinnamon

 

1. Soak the barley in water for four hours. rain the water and reserve the barley

2 Melt the butter in a medium saucepan; saute the radish

3. Stir in the remaining ingredients (barley, water, stock, salt, and cinnamon) Bring the mixture to a boil.

4. Reduce the heat Cover the pan with a lid and let the mixture simmer 40-60 minutes, or until the barley is tender.

(recipe serves 4-6)

 

 

Date: Thu, 2 Feb 2012 20:49:29 -0800 (PST)

From: Tre <trekatz at yahoo.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] soooooo...

 

This one is a really good idea! I was doing a test kitchen with some neighbors, and their favorite thing that I served them was fresh cheese to spread on bread. I mixed in some fresh chives, parsley, and thyme.

====================

--- On Thu, 2/2/12, Kathleen Roberts <karobert at unm.edu> wrote:

From: Kathleen Roberts <karobert at unm.edu>

<<< fresh made cheese!

 

2 gallons of milk, 1/2 c vinegar, bit of salt, some patience and a watchful eye, and VIOLA!!!!!?

 

dress it up with herbs and spices or drizzle it with honey.

 

Cailte >>>

 

 

Date: Sat, 4 Feb 2012 06:31:02 +0100

From: Ana Vald?s <agora158 at gmail.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] soooooo...

 

<<< Something that requires minimal additional purchases.  I don't know how to

make couscous....is it easy? >>>

 

Cous cous is dead easy, it's precooked, it means you must only cook water,

pour it over the pot and let it swollen. You can add some butter or oil to

it to make it more easy.

 

Ana

 

<the end>



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