Baronial cookery

We’re trying something a little different here – Barony Beyond the Mountain is known for our food and our feasts. Our cooking has wordfame throughout the society, as far as Drachenwald and Lochac. But what is the recipe for Mustard Soup? or even that pasta salad that Anarra always brings?

So – Comment here, and we’ll (slowly!) make this into a page full of recipes, period and modern, that the barony enjoys.

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Sisuile’s Bacon-wrapped Dates

4oz cream cheese
4oz blue cheese
1t garlic powder
1/2t black pepper
1/2 lb pitted dates
1 lb uncooked bacon
1/4 c balsamic vinegar

Preheat oven to 400. Cut bacon strips in half. Mix cheese, garlic, & black pepper in your favorite piping bag (I use a 1qt freezer bag, and then cut a corner off). Pipe into your into your dates – if they pitted them with a slit, this is easier, if not, it is helpful to use kitchen scissors. Wrap with the half-strip of bacon & fix in place with a toothpick. Place in pyrex or other 8×8 pan. Repeat, until you run out of bacon or dates. Bake for 15-20 min, or until the bacon is cooked. Pull out of oven. Immediately drizzle vinegar over pan. Let cool enough that people aren’t going to burn themselves, & plate. Makes 24-30.

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Anarra’s Tuna Pasta Salad

Anarra’s Tuna Pasta Salad

Boil up a 12 ounce box of rotini or rigatoni pasta. Drain and put in a very large bowl.
Add the following:
3 cans tuna in water, drained. Give the tuna water to the cats.
1 can mini shrimp
Shred or dice any or all of the following vegetables. (Making this salad without pickles and onions may be illegal, just sayin’!)
– Dill pickles
– Onions
– Carrots
– Celery
– Radishes

Salt, pepper, and Old Bay Seasoning to taste.
http://www.oldbay.com

Add some dill pickle juice to help bind it all together and cut down on the mayonnaise.
Add in enough mayonnaise to bind it all together. Mix thoroughly. Chill overnight if possible.

I suppose I should add that this isn’t so much a recipe as a set of instructions. HOW MUCH of everything you add is up to you, but basically I do two whole large pickles, one large onion, one or two carrots, two stalks of celery and sometimes three or four radishes. I’ve never measured the mayonnaise so wing it!

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