Herald Danya's Cookbook

Created by

L.A. Malcor

(Revised 10/30/98)

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.


Appetizers Potato Cakes
Potato Skins
Soups Potato Soup
Roasted Garlic Soup
Breads Potato Biscuits
Potato Dumplings
Main Dishes Garlic Potatoes
Potato Pancakes
Shepherd's Pies
Twice-Baked Potatoes
Side Dishes Baked Potatoes
Kestran's Favorite Potatoes
Parsleyed Potatoes
Scalloped Potatoes
Scalloped Potatoes with Herbs


Potato Cakes

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.

Potato Skins

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.)


Potato Soup

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.

Roasted Garlic Soup

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.


Potato Biscuits

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.

Potato Dumplings

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.

Main Dishes

Garlic Potatoes

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.

Potato Pancakes

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.

Shepherd's Pie

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.

Twice-Baked Potatoes

Servings: 2

2 med. Potatoes
1/4 cup Cheese, shredded (cheddar if available)
1 Tbs. Butter
2 tsp. Green onions, sliced
    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.

Side Dishes

Baked Potatoes

Servings: 4

4 lg. Potatoes
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.

Kestran's Favorite Potatoes

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.

Parsleyed Potatoes

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.

Scalloped Potatoes

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.

Scalloped Potatoes with Herbs

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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