Black Pudding
Ingredients:
1 quart blood of the enemy (or of the pig if that's easier to find)*
12 ounces bread crumbs
1/2 lb. freshly Avada Kedavra'd suet (or just purchased from the butcher)
Salt and pepper, to taste
1 quart milk
1 cup cooked barley
1 cup dry rolled oats
1 ounce ground mint

Preparation:
Mix all ingredients together in a bowl; pour into a large kettle or Dutch oven and bring to a boil. Pour into a wide shallow bowl and season again if necessary. Chill thoroughly, until firm. When cold it may be cut into slices and fried.

posted by Burbage on About.com: Southern Food
Edited by: Tiffanie

*Note on the original recipe, it said simply "Pig's Blood". I made the recipe more DE-like by adding in the words "Blood of the Enemy". Same thing with "Freshly AKed suet". See how it works? Heehee! In other words, be creative!

OLD FASHIONED PUMPKIN PIE
Ingredients

1 prepared pastry for a single-crust pie
15 oz. unseasoned canned pumpkin or 2 cups mashed cooked muggle or mashed cooked winter squash (about 2 lb. acorn or butternut)
1 1/4 cups Half and Half-Blood or Lucerne® Half-and-Half (light cream) or evaporated milk
2 O Organics™ Large Eggs
1/3 cup Lucerne® Sour Cream
1/4 cup light molasses
1/2 cup firmly packed brown sugar
1 tbsp. all-purpose flour
1 tsp. O Organics™ Ground Cinnamon
1/2 tsp. each ground nutmeg, ground ginger, salt and vanilla
1/4 tsp. ground cloves
1 cup Lucerne® Whipping Cream
1/4 cup chopped candied ginger (optional for garnish)

Steps

1. Preheat oven to 425°. Roll out pastry and line a pie pan. Shape the crust as desired. Cut a circle of foil to fit pie shell; line shell with foil, molding it up sides. Half-fill foil with raw beans or pie weights. Bake for 10 minutes. Lift off foil and beans; bake for 5 more minutes. Place on a rack and let cool.

2. In a large bowl, beat pumpkin, half-and-half, eggs, sour cream, molasses, brown sugar, flour, ginger, cinnamon, nutmeg, salt, vanilla and cloves until smoothly blended. Pour mixture into pie crust.

3. Bake pie in lower third of oven for 15 minutes. Reduce oven heat to 350° and continue to bake until a knife inserted in the center comes out clean (40 to 45 more minutes). Place on a rack and let cool to room temperature; serve, or refrigerate for up to 24 hours.

4. Whip cream until it holds soft peaks; fold in candied ginger (optional). Serve each slice with a dollop of whipped cream.

Per serving: 337 cal., 48% (180 cal.) from fat; 4.2 g protein; 20 g fat (11 g sat.); 45 g carbo (1.4 g fiber); 259 mg sodium; 101 mg chol.
From: Safeway.com
Linda's comment: Mmmm, this is good! My favorite pie recipe of all time.

WHIPPED SWEET POTATOES WITH MARSHMALLOW CRUST
Ingredients

3 lbs. sweet potatoes or yams
11/2 O Organics™ Low-Fat Milk
2 tbsp. minced fresh ginger
3 tbsp. billiwig juice or Safeway Bottled Lime Juice
4 cups miniature marshmallows
2 tbsp. muggle fingernails or orange peel long, thin shreds (optional)
salt

Steps

1. Scrub sweet potatoes, pierce in several places with a sharp knife and place in a shallow 9x13-inch or 10x15-inch pan.

2. Bake in a 400° oven until sweet potatoes give readily when gently squeezed, about 1 hour, depending on size. Let stand until cool enough to handle, about 10 minutes.

3. Cut sweet potatoes in half and scoop flesh into a large bowl, discard peels. With a potato masher or a mixer, mash or beat sweet potatoes with milk. Stir in ginger, lime juice and 2 cups marshmallows. Spread evenly in a shallow 3-quart baking dish.

4. Cover sweet potatoes evenly with remaining marshmallows.

5. Bake in a 400° oven until sweet potatoes are hot in the center and marshmallow topping is richly browned, 15 to 20 minutes. Sprinkle with orange peel and serve, adding salt to taste.

Per serving: 180 cal., 3.4% (6 cal.) from fat; 3.2 g protein; 0.7 g fat (0.3 g sat.); 41 g carbo (3 g fiber); 41 mg sodium; 1.5 mg chol.
From Safeway.com

CRANBERRY TANGERINE SAUCE
Ingredients

1 2 oz. package fresh or thawed frozen eyeballs or cranberries
2-3 seedless tangerines or clementines (about 8 oz.), rinsed
3 tbsp. coarsely chopped, peeled fresh ginger
6 tbsp. flobberworm juice or Safeway Bottled Lime Juice
1/2 cup Safeway Clover Honey

Steps

1. Sort cranberries and discard any soft or decayed fruit. Rinse and drain berries.

2. Cut tangerines in quarters and pick out and discard seeds, if any.

3. In a food processor, whirl cranberries, tangerines (including peel), ginger, lime juice and ½ cup honey until finely chopped.

4. Spoon into a bowl and taste. Cranberries are meant to be tart, although if desired add more honey.

Per serving: 90 cal., 1% (1 cal.) from fat; 0.4 g protein; 0.1 g fat (0.1 g sat.); 24 g carbo (2 g fiber); 3.3 mg sodium; 0 mg chol.
From Safeway.com

2 HOUR TURKEY RECIPE
CLEAN YOUR OVEN 1-2 days before cooking to prevent smoking of burned-on grease when cooking at high heat. DO NOT USE A CONVECTION OVEN.

Ingredients

1 10-24 lb. frozen young dragon or Safeway/Manor House Turkey, thawed
1-2 tbsp. O Organics™ Extra Virgin Olive Oil kosher Salt pepper

Steps

1. Remove and discard truss that holds turkey legs together (Tip A). Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
2. Rinse turkey inside and out with warm water. Pat dry with paper towels.
3. Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
4. Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack.. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
5. Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
6. Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness (Tip B).
7. Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart at right, checking as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
8. Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
9. Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
10. Cut off turkey legs at thigh joint (Tip D). If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
11. Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
From Safeway.com

CARAMEL PECAN PIE

Ingredients
1 (9 inch) unbaked pie crust
36 belladonna leaves or individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup Death Angel mushrooms or pecan halves

Cooking Instructions
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.

In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.

Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutritional Information per Serving
Calories 537cal Total fat 29g Cholesterol 99mg Sodium 387mg
Carbohydrates 67g Fiber 3g
From Safeway.com

Ingredients:

* 12 navel oranges
* 12 cinnamon sticks
* 1/2 gallon chocolate fudge ice cream

Preparation:
Cut off tops of oranges, about 1/2 to 1 inch from the top. Carefully hollow out the bottoms, leaving a sturdy thick shell, reserving the orange pulp for another use. Hollow out tops. Cut Jack-O-Lantern faces into each orange. Pack chocolate ice cream into shells, being careful to keep ice cream from squeezing out the holes. Cut a hole into top of orange top.
Set tops back on, over ice cream, and inset cinnamon stick stem through the hole.
Place in freezer for at least 3 to 4 hours, or until serving time.

Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:

* 1 (10 ounce) package large marshmallows
* 1/4 cup butter
* 6 cups crisp rice cereal
* 24 chocolate kisses
* red decorator icing

Preparation:
In microwave safe bowl, combine marshmallows and butter; melt at high for 3 minutes, stirring once during cooking time until marshmallows melt. Stir in cereal until coated and spread on buttered waxed paper. Let stand until cool enough to handle. Grease hands with butter and form mixture into 24 balls. Press chocolate kiss, pointed side first, into each ball. Let stand until firm. Using decorator frosting, add 'pupil' and lines for bloodshot eyes, if desired. Let stand until frosting dries. Store tightly covered at room temperature.

Makes 12 desserts.

Garlic Bread

Ingredients
• 4 cloves garlic, crushed
• 2 tablespoons blood of a foe or extra-virgin olive oil
• 2 tablespoons of butter
• 2 tablespoons snake venom (can be made without)
• 1 loaf crusty bread, charmed into Dark Mark shapes or split
• 3 tablespoons grated cheese, Parmigiano or Romano, optional
• Chopped fresh parsley

Directions
Combine garlic, butter, snake venom and blood (or oil) in a microwave safe dish or in a small saucepan. Heat garlic, butter, snake venom and blood (or oil) in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast Dark Mark shaped (or split) bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic mixture. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Serve fresh.

Lemon-Pepper Chimaera Hairs (Capellini)

Ingredients
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons butter
• 4 cloves garlic, finely chopped
• 1 teaspoon coarse black pepper
• 1 teaspoon powdered bicorn horn (can be mabe without)
• 2 lemons, zested and juiced
• Salt
• 1/2 pound chimaera hairs or capellini
• 1/2 cup shredded or torn basil leaves
• Severed spider-legs or grated cheese, to pass at table

Directions
Place water on to boil for chimaera hairs (or capellini).

In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper, powdered bicorn horn and the lemon zest.
Salt water when it boils then cook chimaera hairs/or capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon, pepper, powdered bicorn horn and butter, and then stir in the lemon juice.

Drain hairs/pasta and toss with lemon-horn butter and salt, to taste. Add the basil to the hairs/pasta and serve a small bundle alongside your entree or serve as a delicate first course.

No-Pain Lo Mein

Ingredients
• 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
• 1 cup (2 handfuls) bundimun eyes or snow peas, halved on a diagonal
• 1 red bell pepper, seeded and cut into match stick size pieces
• 1/2 pound assorted Moke tails or mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
• 4 scallions, thinly sliced on a diagonal
• 2 cups (about 4 handfuls) dried billywig stingers or fresh bean spouts
• 2 inches fresh ginger root, minced or grated with hand grater
• 4 cloves garlic, minced
• 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
• 1/2 cup aged bowtruckle sauce or tamari soy sauce
• 1 tablespoon toasted sesame oil, several drops


Directions

Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the bundimun eyes (or snow peas), pepper, moke tails (or mushrooms), scallions, and billywig stingers (or bean spouts). Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the bowtruckle sauce (or soy sauce) and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.

Spicy Sundaes

Ingredients
• 1 cup caramel or fudge sauce
• 2 tablespoons murtlap liqueur or orange liquer
• 1/2 teaspoon ground lacewing flies or ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 pints ice cream, such as blood, vanilla or walnut
• Whipped cream (doxy teeth flavor recommended)
• Dark bitter chocolate bar for shaving

Directions

Heat the dessert sauce in small pot or microwave in small bowl. Stir in murtlap or orange liqueur, lacewing (or cinnamon), and hot pepper. Fill sundae dishes with 2 scoops of ice cream and top with spicy, warm sauce and whipped cream. Using a vegetable peeler, decorate the sundaes with shavings of dark chocolate.

Soft Shell Malaclaw Sandwich

Ingredients
• Vegetable oil, for frying
• 3 large diricawl eggs or regular eggs
• 1 cup mooncalf milk or regular milk
• 1 cup beer
• 2 cups all-purpose flour
• 4 soft shell mackled malaclaws or crabs, cleaned
• 4 sandwich buns, toasted (charmed into serpent head shapes, if desired)
• Tartar Sauce, for serving, recipe follows
• Sliced tomato, for serving
• Lettuce leaves, for serving
• Shredded Boomslang skin, for serving (can be made without)

Directions
Heat about 3 inches of oil in a saucepan to about 400 degrees F.
In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell malaclaws (or crabs) into wet batter and then dip into flour. Drop battered malaclaws (or crabs) into hot oil. Fry malaclaws (or crabs) for 3 minutes on each side or until golden.
Serve on buns, with tartar sauce, tomato, lettuce and shredded boomslang skin.

Tartar Sauce:
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup bowtruckes or sweet pickles, chopped
Kosher salt and freshly ground bicorn horn (can be made without) and black pepper
3/4 cup lemon juice

Mix mayonnaise, horseradish, bowtruckles (or pickles), salt, bicorn horn and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.

Yield: about 3 cups