Fallen Earth Thanksgiving Contest

[Kinyssa]

What would be considered a 5-Star Thanksgiving meal in the wasteland?

Combining available food items in Fallen Earth, we want to know what you would serve for Thanksgiving if you really lived in the Wasteland! Create a menu! You can be as creative as you like, using any in-game food items.

We will grant the player of the most creative and original menu (make us hungry!) a special in-game food item, which they may choose from a festive food list we've created.

Don't forget to check back for the list of finalists and vote for your favorite menu!

Menus must be posted by Wednesday, November 25 at 12:00 p.m. EST (GMT -5) to be eligible. One menu per account please! Finalists will be posted Thursday, November 26 at 12:00 a.m. EST (GMT -5) and be voted on by poll until 11:59 PM EST (GMT -5) on Friday, November 27. Winner will be notified by November 30 and food item will be automatically delivered via the in-game local mailbox.

[doomdealer]

As with any large family meal there is a variety to be served. I will try not to go to extremes here, but then our family is known to do that with feasts.

First off to drink for the kids we can have some orange soda or delicious Old Kingman iced tea! The grown ups (tired of dealing with the kids) will likely partake of some potato beer and/or Tannerfield whiskey.

Appetizers would probably consist of a some toasted flat bread (nicely done with my Valued Account Toaster) and fragrant cheese.

Then for the first course we would offer Embry canned stew and salad to get the meal rolling.

This would be followed by a round of dead viking mead to cleanse the palate.

The main course consists of fried chicken, peach preserves on the side. Personally I like some "Oh Noes" hot sauce on my chicken. Stick butter goes with the canned brown bread. And make sure the kids eat their tainted vegetables!

Dessert follows with some crunchy candy coated ants for the kids and delightful angel food cake for the adults!

[Kosmic98]

Mini Cocktail Sandwiches - Easy Appetizer

1 dozen mini dinner rolls
1 pound smoked porcupine, shaved
1 pound smoked chicken, shaved
Sandwich spread
Fresh parsley for decoration

Slice dinner rolls (be careful not to slice all the way through). Spread sandwich spread on bottom part of roll. Top spread with porcupine or chicken. Make 12 mini sandwiches. Serve on platter with fresh parsley inserted (stem down) throughout platter.


Roasted Chicken with Fresh Herbs and Pan Gravy


Ingredients:

1 fresh whole Prarie Chicken
6 -8 whole fresh sage leaves
2 teaspoons fresh thyme leaves
1 -2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1 1/2 cup poultry stock

pan gravy
Instructions:

Remove giblets and neck from chicken, reserve for gravy. Rinse chicken with cold running water and drain well. Blot dry with paper towels.

Gently loosen skin from the chicken breast without totally detaching skin and carefully place fresh herbs under the skin. Replace skin. Stuff chicken of desired.

Place chicken, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Coat chicken lightly with oil and sprinkle inside and out with salt, pepper and poultry seasoning. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan.

Roast chicken in a preheated, 325° F. oven. Cook 3 1/2 - 4 1/2 hours depending on size of chicken, Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.

Remove chicken from the oven and allow it to rest for 15-20 minutes before carving.

Tainted Deviled Eggs
Ingredients

* 12 tainted eggs
* 1/2 cup mayonnaise
* 4 slices bacon
* 2 tablespoons finely shredded suspitious cheese
* 1 tablespoon mustard

Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.

3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Spiced Gravy


4 Tbsp. smooth flour
2-1/2 cups of slightly old milk
1/2 to 1-tspn Corbaan's Dry Mustard
Salt and pepper to taste
four or five tablespoons of oil.

Bring heat back to medium and add 4 tablespoons of smooth flour. Stir to mix flour into the oil to make a roux. Add Corbaan’s Dry Mustard and blend with roux.

Ingredients

* 1/2 stick of butter
* 1/2 cup chopped tainted onion
* (16 ounce) hash brown fuzzy potatoes
* 1 (10.75 ounce) condensed cream of mushroom soup
* 1 1/3 cups slightly old milk
* 1 cup shredded Fragrent cheese
* 1 small tainted bell pepper, cut into thin strips
* 1 dash pepper
* 1 cup crushed cheese flavored crackers, divided

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large skillet over medium heat. Saute onion until tender. Stir in potatoes, soup, milk, cheese, bell pepper, black pepper, and 1/2 cup cracker crumbs. Transfer to a 2 quart casserole dish and top with remaining cracker crumbs.
3. Bake in preheated oven for 35 to 40 minutes.

Scrapyard Stuffing
Ingredients

* 7 cups soft bread cubes
* 1 cup raisins
* 3/4 stick of butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1 clove garlic, minced
* 3 cups chopped Fresh apples
* 1/4 cup chopped fresh parsley
* 1 1/2 teaspoons salt
* 1/4 teaspoon paprika

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
2. Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
3. In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
4. Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.

Wasteland Pumpkin Pie
Ingredients

* 2 cups of Rotten pumpkin pulp purée from a rotten pumpkin
* 1 1/2 cup heavy cream or 1 12 oz. whipped from slightly old milk
* 1/2 cup packed dark brown sugar
* 1/3 cup white sugar
* 1/2 teaspoon salt
* 2 Tainted eggs plus the yolk of a third egg
* 2 teaspoons of cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cardamon
* 1/2 teaspoon of lemon zest
* 1 slightly gritty crust

* To make pumpkin purée from a rotten pumpkin: start with a small-medium rotten pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.
Method

1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream. Serves 8.



hope your hungry and Happy Thanksgiving from the STORM RIDERS.

and darn it just realized i missed the deadline but either way

[Kinyssa]

Thanks to all who participated! Be sure to come back and vote for your favorite! Voting will begin tonight at 12:00a.m. EST (GMT -5) and goes until 11:59p.m. EST (GMT -5) on Friday November 27th.

[Kinyssa]

Vote for your favorite menu here! (http://forums.fallenearth.com/fallenearth/showthread.php?t=28957)


Voting will be open till 11:59pm EST on Friday the 27th of November