[Sca-cooks] Foods for Begining SCA Cooks

[SilverR0se at aol.com]

Hello, the List!

This coming April I will be teaching a class in Caid's Collegium called 
"Getting Started in Historical Cooking."

I thought that I might bring some samples of Medieval and Rennaissance food 
for the class.

Does anyone have any suggestions for good foods to introduce to newbies? The 
recipes must be able to be made the night before and served room temperature 
or cold. 

Thanks!

Renata