Copyright Notices
Herald Danya is L.A. Malcor's persona in Queen's Own, the official Mercedes Lackey fanclub. The recipes in this collection were designed in partial fulfillment of the Queen's Own requirements for the rank of Herald. These recipes are copyright L.A. Malcor 1996 and may not be duplicated in any form without her permission.
The information on this page is intended solely for the enjoyment of fans of the Mercedes Lackey. It is not intended to infringe in any way upon the rights held by her.
Notes on the Collection
When Danya was still a Herald-to-be, she and Bard Kestran were severely limited in the ingredients they could actually use. Spicing depended on what was available. Oil could have been produced from nuts or similar sources, or animal fat or butter substituted. The only flours they probably had were nut or potato flour; wheat flour would have been available in Haven where Bard Kestran originally acquired some of these recipes. Danya and Kestran only had goat cheese (and other dairy products, for that matter), but other cooks may find milder cheeses more to their taste. All of these recipes can be cooked in a wood-burning oven/stove or over a campfire, but results are probably better in ovens such as those available to the cooks at the Collegium.
Servings: 6
| 2 | cups | Potatoes, mashed |
| 2 | Tbs. | Onion, chopped |
| 1/8 | tsp. | Salt |
| 1 | tsp. | Oil |
| 1 | Egg white, slightly beaten | |
| 2 | Tbs. | Flour |
| Pepper to taste |
In medium bowl, combine potatoes, egg white, onion, flour, salt and pepper.
Heat oil in large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn and brown other side.
Servings: 6
| 6 | Potato Skins (from baked potatoes; scoop out centers and use for another purpose) | |
| 1 | Egg white | |
| 1/2 | tsp. | Pepper (preferably cayenne or similar red pepper) |
| 2 | Tbs. | Cheese |
Brush potato skins with beaten egg white, just enough to coat.
Place skins on ungreased cookie sheet.
Sprinkle skins with pepper and cheese.
Broil for 4 minutes. (Same effect can be achieved by cooking in oven at a low temperature until cheese melts.)
Servings: 4
| 2 | med. | Potatoes |
| 1 | med. | Onion |
| 4 | stalks | Celery, including leaves |
| 2 | Tbs. | Vegetable Oil |
| Boiling Water | ||
| 1 | sm. | Bay Leaf |
| 1/2 | tsp. | Salt |
| 2 | Tbs. | Butter |
| 2 | cups | Milk, or more if needed, up to 3 cups |
| Parsley, chopped |
Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot oil.
In a large pot, add vegetables and just cover with boiling water. Add bay leaf and salt, and boil vegetables until tender.
Drain vegetables, reserving liquid.
Mash vegetables. Add mashed vegetable to reserved stock. Add butter. Use milk to thin soup to desired consistency. Heat until warm. (Do not boil).
Ladle into soup bowls, and sprinkle with chopped parsley.
Servings: 8
| 1 | head | Garlic, whole and unpeeled |
| 1 | sm. | Onion, sliced |
| 1 | sm. | Leek, white only, sliced |
| Oil (olive oil if available) | ||
| 1 | Potato, sliced | |
| 1 | quart | Vegetable broth |
| 2 | Tbs. | Milk |
| Salt, pepper |
Roast head of garlic at 325 (medium-low oven for those with no temperature gauge!) for 45 minutes until tender and golden brown.
Saute onion and white leek in 1 tablespoon oil in large kettle until tender but not brown. Add roasted garlic, potato and broth. Cover and simmer 1 hour.
Add milk. Puree and strain soup (can be done with a hand-masher and cheesecloth--it just takes a while). Add salt and pepper to taste. Pour soup into bowls and serve.
Servings: 8
| 1-1/4 | lbs. | Potatoes (3 or 4) |
| 1 | cup | Flour |
| 4 | tsp. | Vegetable oil |
| 2 | Tbs. | Butter, melted |
| 1/2 | tsp. | Salt |
Peel and halve potatoes. Place potatoes in large saucepan. Just cover with water. Bring to boil; simmer, covered, 20 to 30 minutes, until tender when pierced with fork. Drain well.
Return cooked potatoes to saucepan over low heat. Add butter, and mash potatoes well. Stir in flour and salt.
Form mixture into a ball and turn onto lightly-floured surface. Knead lightly until smooth (the less you handle the dough, the fluffier your biscuits will be).
Divide dough in half. Roll half of dough into an 8-inch circle, about 1/4-inch thick. Cut into quarters and set aside. Repeat with remaining dough.
In large skillet, heat half of oil over medium-high heat (add more oil or butter if needed to prevent sticking). Cook dough quarters in batches, 2 minutes on each side or until golden brown. Serve warm.
Servings: 4
| 8 | med. | Potatoes |
| 3 | Egg yolks, beaten | |
| 3 | Tbs. | Flour, plus more as needed |
| 1 | cup | Bread Crumbs |
| 1/2 | tsp. | Pepper |
| 1-1/2 | tsp. | Salt |
Peel potatoes and boil in salted water until very tender. Drain, and mash until smooth. Blend in egg yolks, 3 tablespoons flour, bread crumbs, salt and pepper. Mix thoroughly. Shape dough into dumplings, adding flour as necessary until dough holds together.
Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes.
Servings: 4
| 4 | Potatoes | |
| 1/4 | Tbs. | Oil |
| 10 | cloves | Garlic, unpeeled |
Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400 (medium-high oven) for 45 minutes. Serve warm.
Servings: 4 (1 dozen)
| 3 | lg. | Potatoes, peeled and coarsely shredded |
| 1/4 | cup | Flour |
| 1/4 | cup | Milk |
| 1 | Egg | |
| 1/3 | cup | Green onions, thinly sliced |
| 3/4 | tsp. | Salt |
| 1/4 | tsp. | Nutmeg, freshly ground |
| Pepper, freshly ground | ||
| 3 | Tbs. | Butter |
| 3 | Tbs. | Oil |
Combine potatoes, flour, milk, egg, onions, salt, nutmeg and pepper in large bowl.
Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over medium heat until very hot. Drop potato mixture by 1/4 cupfuls into skillet. Using fork, flatten each pancake into 3-inch round. Lightly compress pancake with spatula. Cook until light brown and potato is tender, about 4-5 minutes. Turn and lightly brown second side. Add oil and butter in equal amounts to pan as needed.
Arrange pancakes in single layer on large, flat pan. Bake at 300 (low oven) for 10 minutes. Turn. Bake 10 minutes longer. Serve warm.
Servings: 4
| 4 | Slices | Bacon (or similar meat) |
| 3 | med. | Potatoes |
| 2 | tsp. | Green onions, tops only, sliced |
| 1 | Tbs. | Parsley, snipped |
| 3/4 | tsp. | Salt |
| 1/8 | tsp. | Dried thyme, crushed |
| 1 | dash | Pepper |
| 4 | lg. | Eggs |
In medium skillet fry bacon until crisp; drain, reserving 2 tablespoons of drippings. Crumble bacon, and set aside.
In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat until egg is set in center, about 8 to 10 minutes.
Sprinkle with bacon, and serve hot from skillet.
Servings: 2
| 2 | med. | Potatoes |
| 1/4 | cup | Cheese, shredded (cheddar if available) |
| 1 | Tbs. | Butter |
| 2 | tsp. | Green onions, sliced |
| Milk | ||
| Salt | ||
| Pepper | ||
| Paprika (Optional) |
Bake potatoes until tender, about 1 hour in medium oven. Cut a lengthwise slice off each potato. Discard the skin (or use for Potato Skins recipe) from each slice, and place the potato portions of slices in bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick skins; reserve skins. Add the scooped-out insides to the bowl with the potato portions of the top (discarded) slices; mash. Stir in cheese, butter and onion. Beat in enough milk to give mixture a stiff consistency. Season to taste with salt and pepper. Pile the mashed potato mixture into reserved potato skins.
Place filled skins in shallow baking dish. Bake at 350 (medium oven) until cheese melts and potato mixture is heated through, about 15-20 minutes. Sprinkle with paprika, if desired.
Servings: 4
| 4 | lg. | Potatoes |
| Oil | ||
| 1/4 | cup | Butter |
| 2 | tsp. | Garlic, minced |
| 1 | Tbs. | Green onions or chives, chopped |
Wash potatoes, and pat dry with towel. Rub surfaces with oil. Place potatoes around edge of grill, not over but near hot coals. Cook about 1 hour and 15 minutes or until tender, basting with oil as necessary to prevent burning.
Brown butter in small skillet over high heat, about 2-3 minutes. Remove from heat. Stir in garlic. Cut each potato part way through and scrunch ends toward center (classic baked potato look). Drizzle with garlic butter. Garnish with onions. Serve hot.
Servings: 10
| 5 | lbs. | Potatoes, sliced |
| 3 | Onions, sliced | |
| 1 | cup | Butter |
| 1 | cup | Flour |
| 8 | cups | Chicken broth |
| 2 | tsp. | Dried tarragon |
Layer potatoes and sliced onions in large casserole.
Melt butter. Add flour. Stir until thick and bubbly. Slowly add broth to form fairly thin gravy. Stir in tarragon. Pour gravy over potatoes and onions.
Bake, covered, at 350 (medium oven) until potatoes are tender, about 1 hour.
Uncover and bake an additional 15 minutes or until slightly browned on top. Let stand about 5 minutes before serving.
Servings: 5
| 15 | New potatoes | |
| 2 | Tbs. | Butter |
| 2 | Sprigs | fresh parsley, minced |
Cook potatoes 20 minutes in boiling water. Drain well. Toss with butter and parsley.
Servings: 6
| 2 | lbs. | Potatoes, peeled and sliced |
| 3 | Tbs. | Flour |
| 1/4 | tsp. | Pepper |
| 3 | cups | Milk, heated |
| 1/3 | cup | Onion, chopped |
| 1/2 | tsp. | Salt |
| 1 | Tbs. | Butter |
Preheat oven to 400 (medium-high). Grease a 2-quart casserole. Arrange potatoes in a layer in casserole, then sprinkle with onion, flour, salt and pepper. Continue layering until all potatoes, onion, flour, salt and pepper are used. Dot top with butter. Pour milk over all.
Bake 20 minutes then reduce heat to 350 (medium) and bake 50 to 60 minutes longer or until tender.
Servings: 8
| 3 | med. | Leeks, washed, trimmed and sliced |
| 2 | Tbs. | Butter |
| 2 | cloves | Garlic, chopped |
| 1 | tsp. | Dried thyme |
| 2 | Tbs. | Flour |
| 1 | tsp. | Salt |
| 1/4 | tsp. | pepper |
| 1 | cup | Milk |
| 2 | lbs. | Potatoes, peeled and thinly sliced |
| 1-3/8 | cups | Dry bread crumbs |
| 2 | Tbs. | Cheese, grated (preferably Parmesan) |
Saute leeks in 1 Tbs. butter in large skillet 8-10 minutes until just tender. Remove half of leeks. Add garlic and thyme; saute 2 minutes.
Whisk together flour, salt, pepper and milk in small bowl. Gradually stir into leek mixture in skillet; cook, stirring 3-5 minutes until thickened and bubbly.
Grease 2-qt. shallow baking dish. Arrange half of potatoes in layers. Spread sauce over potatoes. Top with remaining potatoes. Cover. Bake in preheated 350 (medium) oven 1 hour or until potatoes are tender.
Melt remaining 1 tablespoon butter in small saucepan over low heat. Stir in crumbs and cheese.
Remove potatoes from oven. Sprinkle with reserved leeks. Sprinkle top with crumb mixture. Broil 2-3 minutes or until golden (same effect can be achieved by cooking in low-temperature oven for a longer time).
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