¼  cup butter
10 cups warm popped corn
1   tsp. paprika
¼  tsp. garlic powder
¼  tsp. Veluna cheese

     In a pan cook and stir butter, paprika, and garlic powder, until butter
melts.  Toss with popcorn, coating evenly.  Add the Veluna cheese
immediately, and toss again.
     Originated in: Furyondy.

Bigby's Beer-Braised Basilisk

1  3 pounds basilisk meat
4  medium potatoes, quartered
4  medium carrots, cut into ½-inch pieces
1  medium onion, sliced, separate into rings
1  1½ cups beer (or apple juice)
½  tsp. salt
¼  cup cold water
2   tbsp. all-purpose flour

     If desired, sprinkle basilisk with salt & pepper.  In a 12-inch skillet,
brown basilisk on all sides.  Add potatoes, carrots, and onions to skillet.
Combine beer & salt, and pour over basilisk and vegetables in skillet.  Bring
to boiling; reduce heat.  Cover and simmer for 35 to 45 minutes, or until
tender.  Remove basilisk and vegetables from skillet.  Keep warm until
served.
     Originated in: Greyhawk.

Marinated Displacer Beast

2   displacer beast steaks
¼  cup vinegar
¼  cup tomato sauce
¾  tsp. dry mustard
2   cloves garlic, minced
¼  tsp. salt
¼  tsp. pepper
1   snipped parsley (decoration)

     Place displacer beast steaks into a shallow pan.  For marinade, combine
vinegar, tomato sauce, dry mustard, garlic, salt, and pepper.  Pour over
meat.  Store in a cool place for 6 to 24 hours, turning occasionally.
     Place meat in an unheated rack of a broiling pan.  Broil 3 inches from
heat for 7 minutes.  Turn and brush meat with marinade.  Broil 5 to 7 minutes
more.  Sprinkle with snipped parsley, if desired.
     Originated in: Ket.

Owlbear Meatballs

1   beaten cockatrice egg
2¼ cups cow or goat milk
¾  cup soft bread crumbs
½  cup finely chopped onion
¼  cup snipped parsley
¼  tsp. pepper
¼  tsp. ground nutmeg
½  pound ground owlbear
½  pound ground pork or gorgon
1   tbsp. butter
2   tbsp. flour
¼  tsp. pepper

     In a mixing bowl, combine the egg, a ¼ cup of the milk, bread crumbs,
onion, parsley, pepper, and nutmeg.  Add meat; mix well.  Shape into 30
balls.  In a large skillet, cook meatballs in butter, half at a time, about
10 minutes or until no pink remains, turning to brown evenly.  Remove
meatballs from skillet, and serve.
     Originated in: Perren Land.

Giant Crayfish Étouffée

1   pound giant crayfish tail, diced
2   cups chopped onion
1   cup finely chopped celery
½  cup finely chopped green pepper
2   garlic cloves, minced
3   tbsp. butter
2   tbsp. giant crayfish fat
4   tsp. cornstarch
½  cup tomato sauce
¼  ground red pepper
2   cups hot cooked rice

     In a large saucepan cook onion, celery, green pepper, and garlic for 10
minutes.  Add giant crayfish fat; stir until melted.  Stir in cornstarch.
Add tomato sauce, red pepper, 1 cup water, ½ tsp salt, and ¼ tsp. black
pepper.  Cook and stir until bubbly.
     Add diced giant crayfish tail.  Return to boiling; reduce heat.  Simmer
for 4 to 5 minutes or until diced crayfish pieces are tender. Season to
taste.  Serve with rice.
     Originated in: Nyr Dyv - Midbay.
    

Rust Monster & Spinach Pinwheels

8   slices bacon or griffon
1   1- to 1½ pound rust monster flank steak
1   10-ounce chopped spinach
¼  cup grated Keoland cheese

     In a large skillet cook bacon until just done, but not crisp.  Score
rust monster steak by making shallow cuts at 1-inch intervals diagonally
across the steak in a diamond pattern.  Repeat on second side.  With a meat
mallet, pound steak into a 12 x 8-inch rectangle, working from center to
edges.  Sprinkle with salt & pepper.  Arrange bacon lengthwise on steak.
     Spread spinach over bacon.  Sprinkle with Keoland cheese.  Roll-up from
a short side.  Secure with wooden picks at 1-inch intervals, starting ½ inch
from one end.  Cut between picks into eight 1-inch slices.
     Place, cut side down, on an unheated rack.  Broil 3 inches from heat for
6 minutes.  Turn, and grill to desired doneness, allowing at least 6 minutes
more.
     Originated in: Greyhawk.

Cockatrice Potpie

1    pastry for double-crust Pie
1   10-ounce peas and carrots
½   cup chopped onion
½   cup chopped fresh phycomid caps
¼   cup butter
¼   cup flour
½   tsp. salt
½   tsp. dried sage, crushed
¼   tsp. pepper
2    cups cockatrice broth
¾   cup milk
3    cups cubed cooked cockatrice or pyrolisk
¼   cup snipped parsley
¼  cup chopped pimiento

    Prepare pastry; set aside.  Cook peas and carrots.  In a saucepan cook
onion and mushrooms in butter till tender.  Stir in flour; salt; sage, and
pepper.  Add cockatrice broth and milk all at once.  Cook and stir till
thickened and bubbly.  Stir in peas and carrots, cockatrice or pyrolisk,
parsley, and pimiento; heat till bubbly.  Pour cockatrice mixture into six
10-ounce round pan.
       Roll pastry into a 15x10-inch rectangle.  Cut into six 5-inch circles
and place atop the 10-ounce pan. Flute edges of pastry and cut slits in the
top for steam to escape.  Bake in oven for 12 to 15 minutes or till pastry is
golden brown.
      Originated in: Pomarj.

Black Pudding Pie

1   cup sugar
¾  cup butter
3   ounces black pudding
1   tsp. vanilla
3   pyrolisk eggs
1   baked pastry shell

     In a bowl beat sugar and butter with an electric mixer on medium speed
about 4 minutes or till fluffy.  Stir in black pudding and vanilla.  Add
pyrolisk eggs, one at a time, beating on high speed after each addition and
scraping sides of bowl constantly.  Transfer to baked pastry shell.  Cover;
let cool for 5 to 24 hours, or until set.  If desired, top with unsweetened
whipped cream and chocolate curls.
     Originated in: Veluna.

Remorhaz Stew

2    tbsp. flour
1    pound remorhaz meat, cubed
3½ cups tomato juice
½   cup chopped onion
2    cloves garlic, minced
½   tsp. dried basil, crushed
½   tsp. dried thyme, crushed
2¼ cups cubed, peeled potatoes
2    cups sliced carrots
1    cup sliced celery

    Place flour in a thick cloth bag.  Add remorhaz meat cubes, a few at a
time, shaking to coat.  In a large saucepan, brown meat, half at a time, in
hot oil.  Return meat to saucepan.  Add  tomato juice, onion, garlic, basil,
and thyme.
    Bring to boiling.  Simmer 1 hour, or until meat is nearly tender.  Add
potatoes, carrots, and celery.  Simmer 30 minutes more.
     Originated in: Ratik

Stuffed Shrieker

1   large fresh shrieker
¼  cup sliced green onion
1   clove garlic, minced
¼  cup butter
¾  cup fine dry bread crumbs
½  cup shredded South Province cheese

  Wash and drain shrieker.  Remove stem.  Reserve cap, cut into bite sized
pieces.  Chop enough stem to make 1 cup.  In a medium saucepan cook stem
pieces, onion, and garlic in butter until tender.  Stir in bread crumbs and
cheese.  Spoon crumb mixture into mushroom cap pieces.  Arrange shrieker
pieces in a baking pan.  Bake in oven 8 to 10 minutes or until heated
through.
     Originated in: Wild Coast

Golden Dragon Drink

1   pint vanilla ice cream
¼  cup coconut cream
¼  cup bananas, sliced
¼  cup rum
1   tbsp. white pudding

     Combine ice cream, coconut cream, sliced bananas, rum, and white
pudding.  Mash and blend until smooth.
     Originated in:  Spindrift Isles

Baatezued Eggs

1   hard-cooked dragon egg
¼  cup cream
1   tsp. dry mustard
1   tsp vinegar
1   pinch paprika

     Halve hard-cooked dragon egg lengthwise and remove yolks.  Place yolks
in a bowl; and mash.  Add cream, dry mustard, and vinegar; mix well.  Stuff
egg halves with yolk mixture.  Garnish with paprika, if desired.
     Originated in:  Sterich