Hobbit cooking

18 nice, large mushrooms caps 2 tablespoons of drained capers

1 large clove of garlic

4 anchoby fillets

1/4 cup of fresh basil leaves or 1 1/2 teaspoons of dried basil

1 tablespoon of fresh lemon juice

1/3 cup of pitted ripe olives

1/2 cup of dried tomato bits

1/4 cup of olive oil

Black & cayenne pepper to taste

1. Remove the mushroom stems and clean the caps by brushing them, not by washing. Save tjhe stems!

2. Combine capers, garlic, anchovies, basil & lemon juice and chop coarsely. Add the mushroom stems and olives, and continue the process until the ingredients are minced. Transfer it all into a bowl.

3. Mix in the dried tomatoes, olive oil and the peppers. Stuff each mushroom cap with a well-rounded spoonful of the mixture, place on a baking sheet.

4. Bake at 425° F for five minutes or until hot. Serve immediately. Makes about 18.

8 cups of cubed, day-old rye bread

1/2 cup of unsalted butter (i stick)

1 large onion, minced

2 cloves of garlic.minced

4 stalks of celery, diced

1 pound of mushrooms, trimmed & sliced

1/2 cup of cream sherry

1 tablespoon of rosemary

Hobbits often have a chicken or other small game bird for holiday dinners, but you may use whatever game bird you Humans fancy. The results should be excellent.

2 cups of chestnuts,

peeled & coarsely chopped

1 cup of almond slivers

2 teaspoons of ground sage

1 teaspoon of dried thyme

1 bunch of parsely, minced

1/2 cup of chicken or turkey broth

salt and fresh-ground pepper to taste

1. Preheat the oven to 300°F. Spread cubed bread on large baking sheet and toast in oven until lightly brown (about 15 minutes). Cool. Transfer to a large mixing bowl.

2. Melt butter in a large skillet over medium heat. Add onion, garlic & celery. Saute for ten minutes. Stir in mushrooms and sherry and cook foir another ten minutes, stirring frequently.

3. Add vegetables, liquid and all, into the bowl with the cubed bread. Mix well. Mix in chestnuts & almonds, season with sage, thyme, parsley, rosemary salt and pepper. If mixture seems dry, moisten with the broth and spoon-fluff.

4. Stuff gamebird cavity immediately before roasting. Put any extra stuffing in a buttered casserole and bake 45 to 60 minutes at 325°F, until golden brown. Makes enough stuffing to fill a 16 to 20 pound bird!

This Hobbit favorite is loved all over the Shire, and as far East as Bree. No one quite knows why the sausages are called "toads", but the fact that the dish is commonly believed to have been first made in Frogmorton may have something to do with it.

8 to 12 large sausage links, or one pound of small ones.

1 cup of plain flour

2 teaspoons of baking powder (unless flour is pre-sifted)

1/2 teaspoon of salt (optional)

1/4 teaspoon of fresh black pepper

1. Sift the flour (unless pre-sifted) in a large bowl and set aside. In a small bowl, beat the eggs, then whisk in the milk, salt, pepper, thyme and sage. make it as thick as sour cream.

2. Make a well in the center of the flour, pour in the egg-milk mixture and mix thoroughly. Remove all the lumps with a wooden spoon, cover, letstand for no less than 30 minutes, no more than 4 hours.

3. Preheat the oven to 375°F. Coat thoroughly the bottom of a large souffle dish with butter-flavored non-stick cooking spray. You may also use up to six smaller pans for individual servings.

4. Heat a large non-stick pan, or one coated with spray, and heat the sausages until nice and brown.

5. Arrange sausage in the dishes, pour the batter over them. Garnish with sprigs of rosemary.

6. Bake for 20-30 minutes. Allow to cool before serving.

Hint: you can put a pt of butter on top of the meal, or add a handful of mushrooms to the cooking sausages, "Hobbiton Style".

Serves four to six, depending on appetites.

All original text and artwork by"Daisy Brambletoes" are the property of Cheryl W. Duval and Off-Note productions and is not to be used without written permission. Movie stills are property of New Line Cinema.