THE BROWNIE RECIPES

Thousands of years b.S was a very dark and terrible time for the Brownie people that lasted for thousands of years. They call this time the Harsh Years, and it is because of the memory of these times that the Brownie people determined to build their own culture, civilization, and language, distinct from all the other races of Santharia. The following recipes, used by tribes of humans, date back to the Harsh Years, and until now have never been shown to non-Brownies.

THE EYELIAN BARBECUED BROWNIE

Ingredients

  • 4 Brownies

  • 12 small sweet potatoes  

  • 1 med. onion (sliced)  

  • 3 med. carrots  

  • 1 T Tandala sauce  

  • salt and pepper  

  • 1 large bell pepper  

  • 1 cup water  

  • 1 small bottle barbecue sauce  

Preparation Dress the Brownies, then cook until tender. Debone. Place Brownies in a broadleaf lined baking pan. Add remaining ingredients to baking pan. Bake over the center of cooking fire until sweet potatoes are done. Serves: 4-6


THE ASHMARIAN BROWNIE

Ingredients

  • 4 Brownies, or may use any small game

  • 4 c. pitted prunes, soaked 15 minutes in warm water

  • 1/4 c. flour

  • 1 c. tiny pearl onions

  • 1 tsp. salt

  • 6 mut ale or beer

  • large dash black pepper

  • 1 tsp. each butter and flour

  • cooking oil or Brownie fat  

Preparation

Cut Brownies into servings pieces. Mix flour, salt, and pepper by putting in a leather bag and shaking. Put a few pieces of Brownie in at a time, and coat thoroughly by shaking bag briskly with the seasoned flour. Use enough oil or fat to cover the bottom of a pan about 1/4-inch, and bring to high heat. Put in the pieces of Brownie and brown thoroughly and quickly. Drain off excess oil, and put in the prunes and onions, pour in the ale, add the bay leaf. Additional ale may be needed to cover the Brownies. Cover tightly and cook 1 to 1 1/2 hours over low heat. Remove the Brownie pieces, prunes, and onions; discard the bay leaf. Let the pan juices simmer gently, and mix the teaspoon butter with the teaspoon flour into a smooth paste. Flake it in small bits into the juices, stirring well. Continue simmering until all the flour has blended in and made a creamy sauce. Serve on individual plates or bowls, with the sauce poured over the top.


THE CENTORAURIAN BROWNIE PIE

Ingredients

  • 1 fat Brownie, boiled, boned and chopped

  • 1 stick oleo, melted

  • 1 c. flour with yeast  

  • 1 can cream of celery soup

  • 1 c. sweet milk

  • 1 1/2 c. Brownie broth

  • 6 boiled eggs

Preparation

Put layer of Brownie in bottom of casserole; add melted oleo and sliced eggs. Mix flour and milk; pour over Brownie and eggs. Mix soup and broth; pour over all. Cook over the center of fire for 45 minutes or until done.
 

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