THE ROYAL KITCHEN

MMM!!! Something smells good. What's cooking?

This is where we'll be sharing all our favorite DB/Z/GT recipes. Contrary to popular belief, Bulma is a wonderful cook. After all great cooking is a science. And do you really think Vegeta would have hung around if he hadn't been fed as befitted a Royal Prince?

We'll have lots of wonderful dishes, like Mr. Popo's Coco Bars, Bulma's Brownies, Chaozu's Lemon Surprise (Okay DB Van give!), and lots of others. Everything with DB themes. Appetizers, Main Dishes, Veggie's (Not the Prince, He's mine!),

DB RECIPES


These are especially good in the fall and spring.

MR. POPO'S COCO BARS


Ingredients:
5 1/2 cups miniature marshmallows
5 1/2 cups krispy coco rice cereal
1/2 tsp. vanilla
1/4 cup margarine or butter.

In a large microwave bowl, heat margarine or butter on high 30 to 60 seconds or until melted.
Add marshmallows and stir
Heat on high for 1-1 1/2 minutes until smooth, stirring mixture once.
Stir in vanilla and cereal.
Press warm mixture evenly into a well greased 13x9x2 inch pan. Cool. Cut into bars.
This is a cold side dish.(This is an actual Chinese dish!)

SWEET AND SOUR RADITZ(radishes)

2 bunches of small radishes
1 teaspoon salt
2 1/2 tablespoons soy sauce
1 1/4 tablespoon wine vinegar
1 1/4 tabelspoon brown sugar
2 teaspoons sesame oil

Wash, top, and tail radishes; drain.
Using the handle end of a heavy kitchen knife slightly smash each radish,(or have Kakarot or Piccolo do it for you) but do not break them completely - they must remain almost whole.
Sprinkle with salt and leave for five minutes.
Mix remaining ingredients well until sugar has completely dissolved add the radishes, mix again. Let chill 1/2 an hour at least.
Serve chilled.


These brownies don't look it, but they're as sinfully rich as Bulma.

BULMA'S BROWNIES


2 1/2 cup sticks of margerine (regular not light)
1/3 cup of cocoa
2 cups of sugar
4 eggs
1 1/2 cups flour
1 1/2 cups pecans (optional)
1/8 teaspoon salt

Melt margerine in a small boiler (or in the microwave on low): add cocoa, mix well.
In a large bowl cream sugar and eggs, add flour.
Add cocoa mixture (and nuts).
Pour into 9 x 14-inch pan.
Bake 40 minutes at 350 degrees.(Or bake in a 9 inch square pan 20-25 minutes.)
You can ice with confectioner's sugar icing, if you want, but it really doesn't need it.

These are luscious candy Dragonballs, I call them Dende's Lookout Balls. It takes a lot of work to make them but it's worth it. They taste magical!

DENDE'S LOOKOUT BALLS


1 1/2 cups creamy peanut butter
1/2 cup softened butter or margerine
1 teaspoon vanilla extract
1 16 ounce package of powdered (confectioner's) sugar
1 6 ounce package of semi-sweet chocolate chips
2 tablespoons butter flavored shortening

Mix peanut butter, butter (or margerine) vanilla and powdered sugar with hands until it forms a smooth stiff dough.
Form dough into smooth 1 inch balls, place on waxed paper lined baking sheet, place in refrigerator to chill.
Melt chocolate chips and shortening,in a double boiler stirring constantly until smooth and glossy, (or melt in the microwave at half power for a about a minute, take out and stir until smooth and glossy.)
Pour into a small bowl, remove balls from refrigator, and dip them in the melted chocolate, (using a toothpick inserted in tht top), so three-fourths of the ball is covered in chocolate, let excess drip off. (You can gently tap the toothpick on the side of the bowl to encourage this but be careful the ball could fall off.
Return to waxed paper, chocolate side down.
At this point you can either add little red candy stars (but not the cinnamon ones) or gently emboss a star or stars into the peanut butter with a small star shaped button.
Chill till chocolate is firm.

This salad is so good that Boy Scouts even eat it! (Have you ever tried getting a boy to eat broccoli?) It's deadly delicious.

LEGENDARY CRUNCHY BROLLY SALAD


1 bunch fresh broccoli, florettes only
1 cup dry roasted sunflower seeds
12 strips of bacon, fried crisp and crumbled

Clean trim and break broccoli florettes into bite-sized pieces (human not Saiyan), add crumbled bacon and sunflower seeds. Toss throughly, refrigerate until just before serving.

The dressing: 1 cup Miracle Whip, 1/4 cup of sugar, and 2 tablespoons red wine vinegar. Keep refrigated until use.
Pour over salad and mix until everything is liberally coated. Serve.
This is a main dish, good any time. You can cook this on the stove, but then you have to watch it carefully so it doesn't scorch. I much prefer to assemble everything and put it in a crock pot, it simmers it all day and the smell fills the house, making your mouth water,( Yum!) It can satisfy the biggest Saiyan appetite. (Vegeta loves this!)

SAIYAN SOUP, VEGETA STYLE


Finely dice about 1 pound of meat (beef or venison) And if you can add a soup bone too, even better! After all Saiyans are carnivores!
Sprinkle with Broiled Steak Seasoning (I like McCormicks's), brown in 3 tablespoons of oil in a large pot (or a frying pan), along with 1 teaspoon minced (or one crushed clove) of garlic and 1 diced onion. (When this is done I usually dump it all into the crock pot!)
Add 3 or 4 cups beef stock, and add various fresh frozen or canned vegetables (I much prefer to use fresh but if you're in hurry it cooks quicker with canned or frozen), a couple carrots, a stalk of celery, sliced mushrooms (or canned whole straw mushrooms, which give it an oriental feel), one or two parsnips, 1/4 cup dried barley which adds heartiness (you can find this in the cereal section), a summer squash (small zuccihini or yellow are best), one or two potatoes and/or 1/2 cup rice.
Optional additions are canned tomatoes, some sliced cabbage, two ore three pieces of okra sliced, egg noodles or anything else you might want.
Season with various herbs and spices to your own tastes, I use two or three bay leaves, with pinches of rosemary, thyme, a touch of sage, marjoram, sweet basil, parsley and chives.
Along with a couple of dashes of worchestshire and soy sauce. (Pretty much everthing but the kitchen sink).
Add enough water to cover and simmer slowly on stove stirring several times, adding water as needed, or set your crock pot on high for four hours and just let it cook. :)
Serve with crusty bread (to sop up all the delicious broth) or rolls.
(The bay leaves are not eaten, but if you get one in your bowl it's good luck!)

'Geta keeps begging me for this dish and offering to get me the "real thing" for it. But I keep telling him that Mrs. Briefs will 'FRY' him if he does anything her adorable little antennaed frog that the Nameks 'gave her for her fish pond' from their home world! HA! HA! ;)

FRIED GINYU (FROG'S) LEGS


Fresh or Frozen Frog Legs (you can sometimes get frog legs at the seafood deli secton in your market. You can just ask if they carry them.)
Bread crumbs or seasoned flour
Vegetable oil for frying

The only part of the frog that is eaten are the legs.
If using fresh frog's legs, be sure to peel off the skin before cooking.

Blanch* frog legs in boiling water and then drain throughly.
Coat well with bread crumbs or seasoned flour (for best results, coat once and wait about five minutes then coat them again.)
Fry until golden brown, either in deep fat fryer or in a frying pan the same way you make fried chicken, (it should take 15 minutes or less!) Salt lightly then enjoy!

(*Blanching is done by bringing a pan of water to a rapid boil then dropping in the frog legs and when the water returns to a boil, removing them immediately.)

This is the drink that gifts Baba with her extremely long life. She also told me that her pesky little brother Roshi swiped some bottles from her a couple of centeries ago. Unfortunately we can't get the real magical ingredients to make it workfor us, but if you use the Earthly equivalents, it makes a decent soft honey mead.

BABA'S MAGICAL ELIXER



4 cups of Corrine's Sacred Water (or spring water)
1 cup of Octagon Honey (or regular honey)
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
1 magical orange from Lord Enma's special orchard at the gates of HFIL (or a navel orange), sliced
And either 1 sliced lemon or 1 cup of fresh fruit*

Bring the water, honey and spices to a boil in a medium-sized saucepan. For best flavor use a stainless steel or non-metallic pan. Stir until the honey is dissolved; the heaviness at the bottom of the pan should dissappear. Use a wooden spoon to skim off the film that rises to the top until the surface is clear. Add orange slices and other fruit. squeezing them as you place them in the water. Cool completely; strain and pour into bottles. Store in refrigerator.
Yields +/- 4 cups of elixer

*You can substitute 1 cup of strawberries, raspberries, apples, peaches or pears for the lemon slices. 'Geta and I particularly like the strawberry version.

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