From: rice@ttd.teradyne.com
Newsgroups: alt.fan.pern
Subject: RECIPE for BUBBLY PIES
Date: 8 Oct 92 21:39:22 GMT
Organization: Teradyne Inc., Telecommunications Division

Here is the 'bubbly pie' recipe, saved from a previous posting. Hope you all
enjoy them as much as I do..

(also the recipe for Benden Baklava and some others which are also good....:-)

----

How 'bout some yummy DLG recipes in general? Here they are:
These were all taken from: The Dragonlovers Guide to Pern, bye Jody
Lynn Nye with Anne McCaffrey. Published by Ballantine Books. ISBN
0-345-35424-9.  And I hope I'm not breaking extravagant amounts of laws
by posting this.

I reccommend you purchase the DLG for its general wealth of information
and enjoyable reading.. regardless of the food contained within. :)


Benden Baklava:
12   ounces melted clarified butter or fat (what does clarified mean?)
4    ounces oil
32   ounces pulverized Benden nuts (walnuts)
     powdered bark spice (cinamon or however you spell it)
40   leaves of flour-and-water dough stretched to paper thinness
12   ounces granulated sweetening
1/4  ounce strained citrus juice
6    ounces water
1/4  ounce sweet syrup

Mix butter and oil. Cut dough to shape of the baking pan by laying the
pan on top of stacked leaves. Butter the inside of the baking dish.
Gently place one leaf of dough into pan, fitting carefully along the
bottom of the pan. The leaves are very fragile so fold to pick them up,
and unfold when in place in the pan. Brush with butter and oil mixture.
Repreat with nine more sheets. Sprinkle 3 tablespoons of powdered nuts
(with optional spice to taste) on the tenth leaf. Open two more leaves
of dough on top of nut mixture, buttering each in turn. Repreat with
the nut mixture and two me leaves until all are used up. AS soon as the
last two leaves are used, brush the top with butter and oil.
     With a very sharp knife, score the top of the pastry lightly
lengthwise into four, and then draw the knife diagonally to make
lozenge(ew)-shaped portions. Bak in a 325 degree oven for 90 minutes.

    Combine the next three ingredients in a saucepan. Cook intil the
sweetening dissolves. boil for five minutes, or until a drop of it
forms a soft ball when dropped into cold water. Remove from heat; stir
in syrup. cool. As soon as the pastry is backed, remove from oven and
pour the sweet mixture over it. cool the pastry to room temperature.
Serve.


---------------------------------

Bubbly Pies! (Yum!)

Every Hold has its own special method for making bubbly pies. The
traditional fruit used in this special dessert is Terran blueberries
though any berry can be substituted. This recipe makes half a dozen
dessert-sized pies or a dozen hand-sized snacks.

Crust:
1/2   cup butter or margarine
2     tablespoons granulated sweetening
2 1/2 cups flour
1/2   teaspoon salt
1/2   cup ice water

Cut the butter into chunks. Combine the dry ingredientsin a bowl. Work
the butter gently into the dry mixture with a fork until pieces the
size of peas form. Sprinkle the water over and work it in. (Do not
overwork the dough) Form the dough into a ball.

Filling:
5 cups blueberries (or one 20-ounce package, frozen (eww))
1 cup granulated sweetening
1/4 teaspoon powered klah bark (cinnamon)
2   teaspoons citrus juice
1-2 tablespoons butter or margarine

Gently toss berries with sweetening and klah bark in a large bowl.
Sprinkle citrus juice all over mixture. Spoon berries into crust and
dot with butter.

For Six Tarts:
1 crust recipe
1 filling recipe

Divide the ball into two pieces. Work with one at a time. Form each
into a ball and press out into a circle. Divide each circle into six.
Roll each piece into a ball. Flatten to 1/8 ince, cut into 5-inch
circles, and fix six into the tart pans. Fill with berry mixture.
Moisten the edge of each tart and top with second circle of dough. Seal
and flute the edges. Cut slits in the top of each tart with a knife.
Cover edge of each tart with foil.
   Back at 375 degrees for ten minutes. Remove foil. Back for 8-12
minutes more, or until crust is golden. Serve hot.

For Twelve Gather Pies:

1   crust recipe
1   beaten egg
1/2 filling recipe

Roll out dough onto a floured surface to a 1/8 inch thickness. Using a
3-inch cookie cutter, cut out 24 circles. Lay out 12 on a lightly
greased cookie sheet. Divide filling among circles, spooning
approximately 2-3 tablespoons into the center of each, leaving a 1/4
inch border.
    Brush teh border with egg. Lay the second circle on top of each
pie, and press edges together with a fork all the way around. (Stretch
the top crust gently to fit if necessary.) If desired, mix together 1/4
cup water with 1.5 table spooons sweetening; brush top of each pie with
mixture for a sugary glaze. With a knife, cut three or four short slits
in the top of each pie.
     Bak at 400 degrees for 20-25 minutes, until crust is golden. Slide
gently off cookie sheet with spatula. Serve hot!

--------------

Klah
Mix together:
2    tablespoons of sweet ground chocolate
1/2  cup dark cocoa
3/8  teaspoon cinnamon
1    teaspoon dark instant coffee crystals, ground to powder
     small pinch of nutmeg

Use two to four teaspoons of the mixture per cup of boiling water. Stir
well. The klah should be thick, much like hot cocoa.

-----

Hearty Herdbeast Stew
For tastiest results, use either the meat of mature bovine or young
ovine. If using bovine, the meat can be either raw or roasted rare to
medium rare. To serve four, assemble the following ingredients:

1 to 1.5 poinds herdbeast cut into 1-inch pieces
3 tablespoons flour
3 tablespoons butter or margarine
1 garlic clove (if desired)
1/2 large onion, cut into bite size pieces
1 pound peeled tomatoes (or 1 16-ounce can of tomatoes in their own
juice)
2 cups water
4 small or 2 medium potatoes, peeled.
2-4 small carrots, sliced.
2 ribs celery, sliced into 1-inch pieces
bay leaf
1 cup corn kernels or baby corn cut into 1-inch pieces, drained.
salt
pepper
1/4 teaspoon dry mustard or cracked mustard seeds
garlic salt
parsley

Dredge thepieces of meat in flour. Melt the butter in a saucepan. When
bubbly, add the meat. Brown the pieces on all sides. Sprinkle salt and
pepper. Add the onion and garlic; cook until transparent. Add the
tomatoes and two cups of water. Break up the tomatoes with a spoon. Add
potatoes, bay leaf, carrots and celery. Bring the mxture to a boil,
cover, reduce to a simmer and let cook for 30 minutes, stirring
occasionally.

Add corn, spices to taste. Bring the stew to a boil again, cover, and
return to a simmer. Cook for 15-39 minutes, stirring occasionally,
until corn, potatoes and meat are all tender. Uncover and cook for 15
or so minutes until the stew is slightly thickened.

-----


That's it. Hope you enjoy it.. and if you try any of 'em out let me
know how they taste!!

Falryx @ wherever


------
 
   John Rice        K9IJ     |  "Did I say that ?" I must have, but It was
                             |   MY opinion only, no one else's...Especially
                             |   Not my Employer's....
   rice@ttd.teradyne.com     |   Purveyor of Miracles,Magic and Sleight-of-hand
Newsgroups: alt.fan.pern
From: chris@keris.demon.co.uk (Chris Croughton)