[Sca-cooks] New topic

[Lord Boroghul Khara]

apple and parsnip fritters, and those pear/apple coffins with lentils and
bogberries.


----- Original Message -----
From: johnna holloway <johnna at sitka.engin.umich.edu>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, August 14, 2001 3:24 PM
Subject: Re: [Sca-cooks] New topic


> I'd suggest small tartlets. I used to make them at less
> than a nickel each... maybe a dime now.  You can vary the
> fillings and they are bite size. easy to serve. Then serve
> mixed fruits of the season and either dessert breads or
> thinly sliced heavy fruit type cakes.
>
> Johnnae llyn Lewis
>
> Johnna Holloway
>
>
> > Michael Newton wrote:
> >
> > > You have  to make 3 desserts to be chosen for the dessert portion of a
> > > feast. The other two courses don't matter. Two desserts will be chosen
what
> > > would you make.  It has to serve 100, and be able to be made for $25
dollars
> > > a dessert to serve 100.
> > >
> > > No Jello is the only requirement.
> > >
> > > Interested in what will turn up.
> > >
> > > Thorbjorn
> >
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