Wookiee Hut Cuisine presents:
Kessel Mynock
by Rosie

Gavin Darklighter chokes up each time this dish is served because it brings back memories of his first mentor in the Rogues, Lujayne Forge. Shortly after the squadron was rebuilt, they were sent to Talasea as the first step on their march toward liberating Coruscant, but Imperial commandos ambushed them in their compound. He was shot in the initial attack and did not find out until later that Lujayne had been killed, but her roommate, Andoorni Hui told him about her last moments.

Many things pass through the mind of a dying person. Gavin's own thoughts as he lay injured were of his family, but Andoorni told him with emerald tears glistening on her cheeks, that Lujayne realized that she was dying because she said she could smell this dish that her mother made. It was her favorite and she hadn't had it since she'd left home to join the Alliance.

When Rogue Squadron went to Kessel to recruit certain inmates to assist in their campaign against the Empire, Gavin had an opportunity to speak with Lujayne's parents. He told her mother about Lujayne's dying moments remembering her mother's cooking as a comfort in her final moments.

He asked Lujayne's mother to give him the recipe in her daughter's memory. She protested that it was nothing more than prison fare, made from scraps and nothing more than gristle dressed up as something finer. Since nothing was grown or raised on Kessel, all food was imported, with the poorest rations going to the prisoners and those who served them. Gavin insisted and she finally relented. He adapted the recipe, and has insisted that Emtrey include it in the Rogues' mess repertoire.

The traditional grace said before every meal is one Wedge Antilles created to pray for fallen comrades, and for those still alive to remember them. Gavin still says the prayer in memory of Lujayne, even now as the current commander of Rogue Squadron.


  • 1 lbs veal stew meat
  • 1 lbs boneless pork, cut into 1 inch cubes
  • 4 tablespoons flour
  • 2 eggs beaten with 1 tablespoon water
  • 1 cup seasoned bread crumbs
  • vegetable oil
  • 2 cans cream of mushroom soup
  • 1 soupcan water
  • 2 tablespoons Kitchen Bouquet
Preheat oven to 375°. Alternately skewer pieces of veal and pork onto 6 inch wooden skewers. (These will sometimes come with the package of veal if it is labeled as "city chicken.") About 6 pieces of meat will fit on one skewer. Dredge the skewers of meat first in the flour, then the eggs, then the seasoned bread crumbs.

Cover the bottom of a large deep skillet with approximately 1/4 inch of vegetable oil and heat it over medium high heat. Brown the skewered and dredged meat on all sides till deep golden brown. Be careful not to burn them. Turn down the heat if necessary. Place the browned skewered meat into an oven-safe covered roasting pan and set aside.

Without cleaning out the skillet, dump two cans of cream of mushroom soup and one soup can of water into it. Heat to a rolling simmer stirring to break up lumps of the soup. Stir in 2 tablespoons of Kitchen Bouquet to make the soup mixture darker and richer looking. Pour the soup mixture over the meat, cover and bake in the oven for 1.5 hours or until the meat is tender.

Serve with mashed potatoes. Makes 4-5 servings.


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