2 small or 1 large chicken (5-6 pounds total)
4 small onions
4 ounces mushrooms
3 large carrots
2 leeks
1 tblsp chopped fresh tarragon or 1 tsp dried tarragon
salt and pepper
You will need the help of a grown up with preparing this dish
If you want to this for lunch, you will need to make it a day before.
Quarter the chicken(s) and chop 2 of the onions in a large saucepan and cover with water.
Bring to a boil and simmer until the liquid has reduced to half. Skim the surface when necessary. Cover the chicken with more water and reduce by half again. This takes at least 4 hours. Cool.
Strain the liquid and set aside - you should have about 6 or 7 cups.
Pick the chicken meat off the bones, chop it, and set it aside.
Chop the remaining onions and other vegetables, add to the stock with the tarragon, and cook until tender.
Season with salt and pepper to taste. Add the chicken meat, heat through, and serve.
Recipe From: Roald Dahl's Revolting Recipes
Brockhall Badger Carrot Cakes
Having finished his salad, Hugo let his gaze wander round the table. "Those, er, small cakes - what are they?"
Constance immediately served him one on a plate. "An ancient favorite from Brockhall.
Actually, they´re named after the place. Brockhall Badger Carrot Cakes, I´ve had the recipe with me since I was a tiny badger maid. Would you like to hear it?"
Hugo bit into one and munched slowly. "Strange . . . I think I´ve tasted something like this before. Maybe I´m mistaken. Carry On. I´m curious to hear how they´re made."
Brockhall Badger Carrot Cakes
1 small potato, cooked and mashed (3/4 cup)
3 medium carrots (6 ounces), peeled and grated
1 medium onion (6 ounces), peeled and grated
1/2 cup fresh bread crumbs
2 tsp chopped fresh parsley
3 eggs, beaten
salt and pepper, to taste
1 tblsp vegetable oil
Preheat the oven to 225°F. Place the potato in a bowl and mix in the carrot, onion, bread crumbs and parsley.
Beat in the eggs and season well with salt and pepper.
Heat a little oil in a non stick frying pan over medium heat and drop tablespoons of the batter into the pan. Cook until the under sides of the cakes are golden brown, turn them over and cook the other side, 3 to 4 minutes per side.
Transfer the cooked cakes to a paper towel-lined plate and keep warm in the oven. Continue with the remaining batter, adding oil to the pan as needed.
This story and recipe came from: The Redwall Cookbook
Scrambled Eggs
3 green onions (optional)
6 eggs
salt and pepper
2 tblsp sausage drippings or butter
1 tblsp water
You will need the following equipment:
paring knife
cutting board
small mixing board
wire whisk or fork
skillet
wooden spoon
1. If you are including green onions, wash them in cold water. Cut off the root ends and peel off the outer skin. If you are not including the onions start with step 3.
2. Slice the white ends and the green stems of the onions into 1/2-inch pieces.
3. Crack the eggs into the mixing bowl. Beat them until they are well mixed, using a wire whisk or fork. Add a dash, or a small amount, of salt and pepper.
4. Warm the sausage drippings or butter and water in the skillet over medium heat. (please do this together, do not heat the drippings or butter and then add the water).
5. Add the green onions to the skillet and stir them as they cook. They are done when the white ends become clear.
6. Pour the eggs into the skillet. Stir them gently while they cook. When they are thick and creamy, they´re ready to eat.
Recipe From:Addy's Cook Book: A Peek at Dining in the Past With Meals You Can Cook Today (American Girls Pastimes Collection)
Cinnamon Buttons
1 c butter
1 c ground almonds
1/3 c sugar
1 2/3 c flour
1/4 c superfine sugar *
2 tsp ground cinnamon
* You can buy superfine sugar in your grocery store or you can make it by putting regular granulated sugar in a blender or food processor and pulsing it until fairly fine. Be careful not to pulse it for to long or you nay make powdered sugar.
Place the butter, almonds and sugar in a large bowl and beat with an electric mixer on medium speed for 1 minute, or until light and fluffy. Add the flour and mix for 2 minutes, or until completely incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 325°F.
Place the superfine sugar and cinnamon in a shallow bowl and mix well.
Scoop or roll the cookies into 3/4-inch balls and place them about 1 inch apart on an ungreased baking sheet. Bake for 20 minutes, or until they just start to brown on the edges. Cool for about 5 minutes on the pan, then roll them into the cinnamon and superfine sugar mixture. Cool on parchment or waxed paper.
Recipe From: Teens Cook Dessert
Brownies
2 eggs
1 c sugar
1/4 lb butter
2 squares unsweetened chocolate
2/3 c flour
1/2 tsp baking powder
1 tsp vanilla
6 oz chocolate chips
1. Cream eggs and butter together with mixer.
2. Melt butter and unsweetened chocolate over low heat in pan.
3. Set melted butter and chocolate aside.
4. Add flour, baking powder and vanilla to eggs.
5. Mix in chocolate chips by hand.
6. Add cooled chocolate and butter mixture.
7. Pour into a greased 8"x 8" pan.
8. Bake 350°F for 30 minutes.
A delicious rich brownie that everyone will love. Cool before cutting.
Tossed Salad
1 head Iceberg lettuce
1 cucumber, pared and sliced
2 tomatoes, sliced
Salt and pepper to season
You'll Need:
Paper towel
Cutting board
Knife
Lg. bowl with cover
Tossing spoons
Rinse the lettuce with cold water and let drain. Pat dry with a paper towel. Tear into bite size pieces. Rinse the cucumber and tomatoes. Slice on a cutting board. Toss together lettuce, cucumber, tomatoes, salt, and pepper. Cover and refrigerate. Makes 6 servings.
Gumdrop Trees
4 c toasted oat cereal
32 lg or 3 c. miniature marshmallows
3 tblsp butter or margarine
1/2 tsp vanilla
1/2 tsp green food coloring
Small gumdrops
Grease cookie sheet with butter or margarine. Empty cereal into bowl. Heat marshmallows and 3 tablespoons butter in saucepan over medium heat until melted. Stir until smooth. Remove from heat. Stir in 1/2 teaspoon vanilla and green coloring. Pour over cereal and stir until coated. Rub butter on hands and divide into 6 parts on cookie sheet, about 2/3 cup for each tree. Shape into trees. Cut gumdrops into slices with scissors. Dip scissors into water to keep candy from sticking. Press slices onto the trees. Makes 6.
Applesauce Spice Bars
1 c flour
2/3 c brown sugar
1 tsp cinnamon
1/4 c butter
1 tsp soda
1/2 tsp salt
1 c applesauce
1 egg
Cream butter and sugar; add egg and applesauce. Sift dry ingredients and add to creamed mixture; mix well. Add 1/2 cup raisins and nuts if desired. Spread in greased 15 x 10 x 1 inch jelly roll pan (cookie sheet). Bake at 350°F for 20-25 minutes.
