Here are some good recepies for festivals and feast's

           Ingredients:
           - Assortment of fresh fruits sliced into sizeable pieces
           - sugar-gelatin mixture for the jelly
           - colored sugar
           - sliced dried fruit strips
           - A bowl or mold for shaping the jellycake

           Directions: - it takes a lot of care and hard work to perfect it.
           (The directions below are for making two layers of fruit. Change the
           numbers at will.)
           1. Pour half of the sugar-gelatin mixture into the bowl/mold and stir.
           2. Add half of the fresh fruits evenly. You can put it in a pattern if
           you want.
           3. Leave the mixture to cool for about 2 hours.
           4. After the jelly has cooled and half-solidified sufficiently, add the
           other half of the mixture and fruits.
           5. Leave the whole jelly to cool and solidify in a shady place.
           6. When it's turned to firm jelly, carefully tip it out of the mold onto
           another plate.
           7. Place the dried fruit strips evenly on the jelly surface. Press
           lightly to make sure it stays on.
           8. When that's done, coat the whole surface evenly with colored sugar,
           as thick as you want.

           Now it's ready to eat and enjoy! This is one of the big courses in a
           feast. Only you can do it if you're an experienced or talented cook.
           When it's perfected, it'll be VERY tasty! A specialty!

Candied Chestnuts
            loved by all, a treat on missions.

            contributed by: Nightcry Darkstalker of the Darkqueen
            ([email protected])

            Ingredients:
            - A barrel of chestnuts in all sizes and shapes
            - 2 to 5 liters of honey (depends on the amount of chestnuts)
            - 2 liters of maple syrup (specials, only for feasts and celebrations)

            Directions:
            1. It's very simple: pour the honey slowly into the barrel of chestnuts,
            making sure you pour it all evenly. Too fast will not cover all the
            chestnuts.
            2. Cover the barrel top and store it in a cool, shady place. The honey
            will begin harden. Leave the barrel for about 2 to 3 days.
            3. After the days are over, open the barrel and the candied chestnuts
            are ready to eat, and should be consumed within a week. If it is left
            for too long, the honey would harden too much and be difficult to
            chew.

            Optional:
            During feasts and celebrations, once the candied chestnuts have been
            served, the maple syrup is to be poured over them completely and
            evenly.
            It's best to be eaten while the syrup is still liquid and not hardened.

            Candied chestnuts are loved by all creatures. Frankly, don't worry
            about
            making too much, they'll be finished in two shakes. Enjoy!

Turnip n' Tater n' Beetroot Deeper n' Ever Pie

              contributed by: Urthdriller ([email protected])

              Ingredients:
              Piecrust:
              -2 1/2 cups of flour
              -2/3 teaspoon salt
              -1/2 butter
              -1/4 cup shortening
              -1/2 cup water
              -1 1/2 tbsp milk
              -1/4 tsp powdered sugar
              Filling:
              -3 med. potatoes
              -3 small turnips
              -1 med. beet
              -1/2 onion
              -1 tsp salt
              Gravy:
              -1/4 cup flour
              -1 1/2 tsp salt
              -ground pepper
              -1/2 tsp garlic powder (or 1 clove real garlic)
              -1/4 cup sour cream
              -1/3 cup water
              -1/4 onion
              Topping:
              -1/4 cup grated cheese,
              -2 tsp salt,
              -1/8 cup sour cream

              Directions:
              Pie Crust:
              1. Mix flour, salt, butter, sugar and shortening until dough like.
              2. Refrigerate for 4-5 hours in plastic wrap.
              3. Knead out dough on flat surface.
              Filling:
              1. Cook finely chopped onions in butter until brown and then
              remove from heat.
              2. Drain butter/onion juice mix for later use.
              3. Chop and peel potatoes, beets, and turnips into chunks and
              then mash.
              4. While mashing, mix in onions and salt.
              Gravy:
              1. Mix flour, sour cream and water and cook in pan.
              2. When warm all the way through, pour on butter/onion juice
              mix and cook until liquid is mostly soaked up. Remove from heat
              and pan.
              3. Mince onion and mix with salt, pepper, and garlic. Sprinkle
              over sour cream mix while stirring.
              Topping:
              1. Melt cheese and mix with salt and sour cream.
              Finishing Off:
              1. Put pie-crust bottom in deep pie pan and fill with filling.
              2. Pour gravy over filling.
              3. Spread topping over gravy-covered filling.
              4. Put slits in pie cover and put cover over top of pie.
              5. Press pie edges together with pie cover edges 6. Cook in oven
              until golden brown.

            Ingredients:
            -1 cup strawberries
            -2 scoops of Vanilla ice cream or 1/2 cup of vanilla yogurt.
            -1/3 cup milk
            -1 cup ice

            Directions:
            Put everything in the blender until it is liquefied. Then serve. It taste
            great! Even better when refrigerated.

            Ingredients:
            -3/4 cup butter
            -10 oz graham crackers
            -skin and juice of 2 lemons
            -1/2 oz sachet gelatine
            -1 cup cottage cheese
            -1 cup cream cheese
            -3 1/2 cup milk
            -2 cups strawberry
            -1 cup raspberries
            -1 cup blueberries

            Directions:
            Bottom Layer: Melt the butter in a pan over low heat. Put the graham
            crackers in the blender and blend it until it turns into crumbs. Put the
            the crumbs with the melted cheese. Mix it together. Then put it in a
            cake tin. Level everything out by using the bottom of a spoon. Make
            sure there are no empty spaces. Then put it in the fridge. while you
            make the top layer.
            Top Layer: Put the lemon skin and juice in a small bowl. then sprinkle
            the gelatin on top. Place the bowl in a pan that is filled with water on
            low heat until gelatin crystals are all melted. Stir the mixture and leave it
            to cool. Put the cottage cheese, cream cheese, milk, and the graham
            craker gelatin mixture into a blender. Blend it for 45 seconds.
            Middle Layer: Chop the strawberries in half and put them on top of the
            bottom layer of the cake. Make sure the strawberries are all leveled.
            Add half of the raspberries and half of the blueberries so you could
            save the other halves for the decorating on the top.
            Pour the cheese mixture on top of your fruits. Make sure it's leveled.
            Then after that decorate the top with the fruits you have left. Then put it
            in the fridge overnight. Then it's ready to serve. It tastes great!