[Northkeep] Feast Recipes-3rd times the charm!

[LdyCalais at aol.com]

If this works, and there are any questions, please call or e-mail me privately
Good Gentles,
      In the following please find the recipes for the "Children's Feast for
Castellan" 2001.
It warned my heart to know the feast was so well received. The children, and
adults alike, worked very hard and I am VERY proud of all of them.  Please
realize that when I cook I encourage a lot of "tasting" so, as you are
preparing these dishes, taste often and adjust accordingly.  I am rather
embarrassed to admit that for this feast, the pickled mushrooms were
purchased from "Sam's" but I do have a wonderful recipe for pickled mushrooms
if anyone wants it!  Have FUN and ENJOY!

       In Service,

        Lady Elisabeth de Calais

Cabbage Rolls
To prepare leaves: remove leaves, as intact as possible, and boil in salted
water for 3 minutes.
For less bitter cabbage add a "good pinch" of sugar to water.  Drain and dry
leaves on a towel.
FILLING:
  1/2 lb sausage
  8oz cream cheese (or more to taste)
  1 small can mushrooms-drained
  2 Cups of cooked rice- this should be adjusted according to your families
tastes.
  3 Tbs finely chopped onions (sauteed in butter and add to mushrooms)
  2 Tbs finely chopped parsley
  1/2 tsp thyme
  Garlic salt to taste
Brown sausage, breaking into small bits as it browns. Add "herbs" and spices,
simmer for a while longer. Add cream cheese and mix in well.  Add cooked
rice. At this stage, any extra moisture should be absorbed by adding Italian
bread crumbs to the mixture.
When this mixture meets with your approval, spoon mixture into individual
leaves, roll cabbage once around mixture then fold ends of cabbage in,
continue to roll.  Place "rolls" seam side down, close together, in a
buttered baking dish. Dot each roll with 1/2 tsp butter. Bake rolls until
cabbage is VERY tender (about 50 minutes) Remove from oven and top with a
dollop of sour cream and a sprinkle of paprika.

Baked Squash
 3 lb acorn squash
 1/2 Cup finely chopped, buttered and toasted almonds
 1 C cracker crumbs
 1/2 tsp black pepper
 2 eggs beaten
 1/2 cup butter, divided
 1 Tbs sugar
 1 tsp salt
Split squash and seed them. Turn upside down on a baking sheet and bake until
tender when prodded with a fork. Cool. Scoop "meat" out of skins into a large
mixing bowl and mash. Add almonds, half of cracker crumbs, pepper, eggs, 1/4
C butter, sugar and salt.  Combine well. Put mixture in buttered baking dish
and top with remaining butter and crumbs.  Bake at 375 for approximately 30
minutes.

Meat Roll
1 1/2 lbs to 2 lbs of lean ground beef season ground beef with 1 can cream of
mushroom soup, Italian seasoning and garlic. Mix well
                              and place meat between waxed paper. Roll thin.
Top the ground beef with a layer of thinly sliced smoked ham. Top the ham
with a layer of thinly sliced mozzarella cheese.  Place in the center of the
cheese, a portion of your favorite stuffing (for feast I used a herbed bread
stuffing w/ white bread and corn bread).  Now, very carefully roll the meat,
cheese and stuffing into a "log." Place roll, seam side down on a cookie
sheet and bake at 375 until done. Slice and serve.

Scandinavian Fruit Soup
 1 lb. of pre-stoned cherries (or your favorite fruit)
 2 Cups of water
 1 Cup of white wine (not too dry)
 1/4 Cup of sugar
 grated orange rind to taste
 1 tsp arrowroot (this is for thickening, corn starch can be used instead)
 Fresh whipped cream for garnish
 Place fruit in enamel pan and cover with water and wine. Add sugar and
orange rind.  Cook until fruit is soft, about ten minutes. Blend or sieve
fruit and thicken the juice with arrowroot mixed with a little of the cooled
syrup that you have just made. Return the thickening to the soup and cook
about 2 minutes.  Serve cold. Garnish with whipped cream.
Personally, I prefer a little of the pulp left in, as you may have guessed at
the feast.  But do this part however you wish and enjoy.  Wouldn't Lemon soup
be good on a warm Ansteorran day?

Rum cake tart bowls
 1 yellow cake mix (of your choice, but not the "pudding in the mix" sort)
 1/2 cup oil
 2 eggs
 2 1/2 Tbs of dark rum
In a large bowl, mix all of the above ingredients.  Consistency should be
that of a dough and NOT a batter.  Roll "dough" into balls and place in
muffin tins.  Work dough around sides of the tin to form the bowl effect.
Bake at 350 until done. Cakes will rise in center will baking so you must
"press" the centers down while they are still warm.  Cool. Fill with fruit
soup. Eat!