[Sca-cooks] lunch ideas- feedback
Celia des Archier
CeliadesArchier at cox.net
Sun Mar 29 14:35:21 PDT 2009
Meat (or chicken) pies (along the lines of "pasties") were always popular back when I was doing field lunches. I made them for a
demo once in tart shells rather than large pie shells so that they were individual, in the hand servings. I've since been told
(this was more than a decade ago) that the recipes I was using were more "perioid" than period, so rather than share those specific
recipes I'd echo what many here have said... try the flori-thingy :) ... there should be lots of recipes there for something that
will serve.
They're relatively easy to make in a medium or large muffin pan, and they're relatively cheap (I always used ground beef and chicken
and made two types), but are also very hearty. And, of course, you can make vegetarian ones also if need be, although I have no
idea if those will be period, but I suspect you can find something that will serve.
-----Original Message-----
From: sca-cooks-bounces+celiadesarchier=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+celiadesarchier=cox.net at lists.ansteorra.org] On Behalf Of tudorpot at gmail.com
Sent: Sunday, March 29, 2009 8:06 AM
To: Cooks within the SCA
Subject: [Sca-cooks] lunch ideas- feedback
I have volunteered to create a lunch for 50 at an event in June, warm
weather here in Ealdomere. This will be my first contribution to my
canton, in this my first year in the SCA. The budget is $100- which may
go to $150 if I whine a little. Is this budget doable?
Suggestions would be appreciated. I have been told that period food is
not necessary, but I would like to have one or two period items. I only
have one period cookbook- Take a Thousand Eggs.
Theodora
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