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Ready to head into the kitchen? The Relic Cookbook is ready to guide
you to some simple recipes that are a little different in their ingredients.
But don't be put off by some of the more less available ingredients;
common substitutes can be found underneath all of the "Eldanese"
ingredients in italics. Happy eating!
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Triumphant Pumple Pie
| 1/3 cup |
Tisabodian Brown Sugar; Packed |
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(Substitute: Regular Brown Sugar) |
| 1 tb |
Cornstarch |
| 1/2 ts |
Cinnamon; Ground |
| 1/4 ts |
Salt |
| 1/3 cup |
Solace Water |
|
(Substitute: Spring Water) |
| 2 tb |
Yaglobem Glaze (Burnt) |
|
(Substitute: Butter Or Margarine) |
| 3 cups |
Apples; Pared & Thinly Sliced |
| 1 ea |
Egg (Large) |
| 1/3 cup |
Granulated Sugar |
| 3/4 cup |
Pumpkin (Canned); Mashed |
| 1/2 ts |
Cinnamon; Ground |
| 1/4 ts |
Ginger; Ground |
| 1/8 ts |
Clove; Ground |
| 1/4 ts |
Salt |
| 3/4 cup |
Lower Tower Dynasty’s Tulda Cider |
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(Substitute: Evaporated Milk) |
| 1 ea |
Unbaked 9-inch Pie Shell |
Combine the brown sugar, cornstarch, cinnamon and salt in a 2-quart
saucepan. Stir in the solace water and glaze. Cook, over medium
heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes.
Remove from the heat and set aside.
Combine the egg, sugar, pumpkin, salt, spices, and cider in a
bowl. Beat until well blended using a rotary or electric mixer
set on low speed. Pour the apple mixture into the unbaked pie
shell and then spoon an even layer of the pumpkin mixture over
the apple mixture.
Bake in a preheated 425 degree F oven for 10 minutes then reduce
the oven temperature to 375 degrees F and bake another 40 minutes
or until the filling is set around the edge. Cool on a wire rack.
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Tanelornian Dragon Casserole
5 cups
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Diced Dragon Meat; Boned, Descaled & Skinned |
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(Substitute: Chicken) |
| 1/4 cup |
Mayonnaise |
| 1/4 cup |
Plain Yogurt |
| 1 can |
Cream Mushroom Soup |
| 2 cups |
Broth (Dragon Flavored) |
|
(Substitute: Chicken Broth) |
| 3/4 tb |
White Pepper |
| 1 tb |
Salt |
| 2 tb |
Lemon Juice |
| 4 cups |
Cooked Rice |
| 8 oz |
Amerakian Droodle Plums |
|
(Substitute: Can Sliced Water Chestnuts) |
| 1 1/2 cups |
Sliced Almonds |
| 3/4 cups |
Chopped Celery |
| 1/2 cup |
Butter |
| 3 cups |
Wind Pod Shells; Cracked & Diced |
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(Substitute: Corn Flakes) |
Mix the dragon, mayonnaise, yogurt, soup, broth, pepper, salt,
lemon juice, onion, rice, droodle plums, almonds, & celery
together. Put into a large buttered casserole dish.
Mix 1/2 cup almonds, the butter, and the wind pod shells together
and top the casserole with this mixture.
Bake in a pre-heated 350 degree F oven for 35-45 minutes.
This casserole recipe refrigerates well and freezes well so it
can be prepared ahead and stored.
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Brontonovere Whisk Salad
| 3 cups |
Cooked Rice |
| 2 cups |
Cooked Whisk; Coarsely Chopped |
|
(Substitute: Turkey) |
| 8 oz |
Pineapple Chunks In Juice; Drain & Reserve Juice |
| 8 oz |
Amerakian Droodle Plums |
|
(Substitute: Sliced Water Chestnuts; Drained) |
| 1 |
Apple (Large); Peeled, Cored, and Chopped |
| 1/3 cup |
Baby Dragon’s Teeth |
|
(Substitute: Chopped Macadamia Nuts) |
| 1/2 ts |
Salt |
| 1/2 c |
Plain Yogurt |
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Lettuce Leaves |
| 1/4 c |
Moon Reeds |
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(Substitute: Shredded Coconut; Toasted) |
Combine rice, whisk, pineapple, plums, apple, teeth and salt.
Toss lightly with yogurt and 1 tablespoon of the reserved pineapple
juice.
Serve on lettuce leaves and garnish with moon reeds.
Have a recipe you'd like to share? Submit your own by filling
out the recipe submission fom.
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