51 - WEED NACHOS

Ingredients:

"This is really easy. Just get some nacho cheese (preferably hot Velveta) and make nachos like you normally would (I like to put jut the tiniest bit of milk in the cheese) only grind up however much weed you want as fine as you can and put it in the cheese when you melt it. If you like to put chili or whatever on your nachos, go ahead and put some weed in that when you cook it, too.
Of course, you don't want to use *too* much. You don't want to end up a piece of furniture and miss school, work, your wedding, etc.

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50 - THAI CURRY

Ingredients:

Sauce:
Ingredients:

• 1 can (14 oz.) coconut milk
• 1 can (4 oz. )green curry paste
• 1/2 cup ground and browned buds or 1-2 cups shake
• dash of ground coriander seed
• dash of ground lemon grass
• generous dash of soy sauce
-------
Veggies:
Ingredients:

• 2 cans (8 oz. each) sliced bamboo shoots, drained
• 
(8 oz.) sliced or whole mushrooms
• 
1 red bell pepper, cut into strips 

• 6 - 10 jalapeno peppers, stems; removed and halved lengthwise

Directions:

In a large skillet, mix the coconut milk with an equal amount of water, and bring
to a gentle simmer. Add remaining sauce ingredients (including cannabis) and blend well. Simmer for about 15 minutes.

Add veggies (those listed or your own favorites) and stir gently; simmer for
another 10 or 15 minutes, until peppers are slightly cooked but still firm. Serve
 over rice.

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49 - STONEY BROWNIES

• 150 gm butter (salty)
• 200 gm dark chocolate
• 1 cup raw sugar
• 3 60 gm eggs
• 1/2 cup plain flour
• Nutmeg and Cinnamon
• 2 tbsp vanilla essence
• 2-3 oz dried ground leaf
• 1/4 cup chopped nuts (if desired)

Pre-heat oven to 175c, grease baking dish @ 25x35cm. Over low heat, melt butter and chocolate stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth, add flour, nuts and powdered leaf. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.

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48 - STIR FRY BUD

• 1 Red Pepper
• 1 Green Pepper
• 1 Yellow Pepper
• 1/2 small onion
• butter
• herbal seasoning of your choice
Slice the peppers lengthwise into strips about 1/2-3/4 inch wide. Chop the onion. Throw everything together in a skillet with the butter and sautee. Serve over rice. Wait an hour. ENJOY! tips: It's best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won't work as well. If you're cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don't want one person to have *all* the fun, as the vapors can be quite intense.

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47 - SPAGHETTI SAUCE

Ingredients:

• 1 can tomato paste

• 2 tablespoons olive oil
• 
1/2 cup chopped onions

• 1/2 cup chopped marijuana

• 1 pinch pepper

• 1 can water (6 oz)

• 1/2 clove minced garlic

• 1 bay leaf
• 
1 pinch thyme

• 1/2 teaspoon salt


Mix in a large pot, cover and shimmer
with frequent stirring for two hours.
Serve over spaghetti.

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46 - SPACE CAKE

For a nice cake (about 10 slices) you need:
• 200 gr. of bakingflour
200 CL. of milk
• 
2 eggs

• 180 grams of sugar
• 
180 grams of butter
a hot oven (200 °c)
• 
a baking form

• 8 grams of good (light) hasjs. (I prefer using Polm or Zero)


Something to mix is always a nice touch. To give it the cake a fresh taste: put 1 apple (sliced) in the cake. You can mix cacao (chocolate), a banana, vanilla (no ice cream!!),... nearly anything in it.
Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hasjs with 4/5th of the butter. (heat up the hasjs with a lighter and crumble it in the butter). With the rest of the butter your fatten the baking form so you can get the cake out easy when it's done.
Now mix the butter (and hasjs), flour, eggs and milk and sugar (and the possible extra ingredient). Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.
Put the cake in the oven for about 25 minutes. 
Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the cake out.
Leave it outside the oven for about 30 minutes to cool down before getting it out of it's form.
Enjoy your meal.
(BTW: be sure to have a lot of soft drinks around. Space cake can be rather dry, and using the hasjs always gives everybody a dry mouth)

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45 - SCOOBY SNACKS

• 2 cups flour
• 2 eggs
• 1 cup quaker dry oatmeal
• 1 tbl vanilla
• 1/2 cup cocoa
• 1/2 cup sugar
• 1/4 pound (1 stick) butter
• 1 tsp walnut extract
• 1 oz. of finely ground cannabis

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies.

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44 - POT-TATO SALAD

Ingredients:
-10 potatos boiled & diced
-7 hard boiled eggs diced
-5 green chalotts diced 
-colsordressing add to tast
-1large "bud" ( choped to parsley)
Directions: 
Add all ingredients together ,add dressing to your own tast , sprinkel the bud over food and enjoy.

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43 - POT SOUP

Ingredients:

• 1 can condensed beef broth
• 1/2 can water

• 3 tablespoons grass
• 3 tablespoons chopped watercress

• 3 tablespoons lemon juice

Combine all ingredients in a saucepan and bring to a boil over
medium heat. Place in refrigerator for two to three hours, reheat,
and serve.

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42 - POT PASTA

Ingredients:
• 
2 cup shell pasta
• 1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
• half of a green (or red or yellow) pepper
• half of a onion
• a glove of garlic
• 2 tablespoons margarine (cannabis margarine!)
• 4 tablespoon flour
• 1/2 teaspoon wet mustard
• fresh dill spice
• 3 tablespoon nutritional yeast
• soy sauce

Method:

Boil pasta until complete. Set aside. 
In a saucepan, saute veggies until onion is transparent. Set aside with pasta. 
Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. 
Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. 
When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. 
Heat all together and serve

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41 - POT NOODLE

Ingredients:
Pot Noodle (any flavour)
Well dried or backed marihuana
Open the Pot Noodle. Then crumble the marijuana in it before you cook it. Boil the water, then poor the water into the Pot Noodle with the gear in. Let it cool down for a couple of minutes and eat it.

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40 - POPCORN WEED TOPPING

Ingredients:

Put about 4 table spoons of butter in a bowl then pour some honey into it how ever much is desired. Grind down about 2 bowls of weed and put in the honey butter bowl then microwave for about 2 minutes. Pour along top of popcorn and enjoy.

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39 - OATMEAL SQUARES

Pot Butter
2 oz average grade pot
1 cup butter
2 cups water
boil together for 1 hour. Strain hot mix, rinse with more hot water to wash out the butter from the pot. Let it stand in a cool place. The butter should harden on top of the water. Skim off and save the butter; throw out the gross water and the boiled pot, both have served their purpose.
2 cups oatmeal
1 cup brown sugar
2 squres unsweetened bakers chocolate melted
your 1 cup of pot butter melted
Mix and spread in 7 X 9 pan, then bake at 350 F. for 25 mins. Mark squares, 2 X 2 inch, before pan cools for easier removal. Enjoy.

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38 - NUTELLA CRACKERS

To all who hate the taste of peanut butter but want a quick edible high: use Nutella. Yes, that tasty hazelnut confection has enough saturated fat to absorb our worshipped THC and tastes much better than peanut butter.
Here is how to use it:
• Spread a good amount of Nutella on two crackers

• Chop or finely cut about 1/2 - 1 gram of bud

• Sprinkle the chopped bud on the crackers

• Press the crackers together and twist slightly to cover the bud

• Bake in the oven for 15 minutes at 350 degrees

• Let cool down

• Eat

• After an hour do your best to remember where you are

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37 - NORMAL WEED COOKIES

Just make a regular chocolate chip cookie batch, your very favourite kind. Then look at the weed you're gonna cook with and decide how many cookies you'd like it to make. So if you've got say a couple joint's worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you've got just enough for one cookie. Then to make sure all the THC is properly isomerized by heat (something I'm not sure would otherwise happen given the short cooking time and relatively low mid-cookie temperature), saute the weed in a bit of vegetable oil in a little pan or pot at a low-med temperature 'til it's nice and aromatic and getting just a bit crispy and darker, but *not* to the point of toasted, brown, or god forbid, burnt in any way.
Cool the oil/weed mixture down, then add however may cookies' worth of dough to the pan, mix it all up to get all the weed and now-psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non-psychedelic brethren and bake away! Hint: don't use too much oil to precook the weed, or the cookies will be too, well, oily.
Variation: don't use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any. I'm not sure which works best in terms of THC utilization - with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there's less chance of burning. This last technique, cooking the weed in a dry pan, is from the famous early 70's primer "A Child's Garden of Grass" and does work very well if you're careful not to burn, allowing you to add the isomerized toasted grass to almost anything. I particularly like sprinkling it on toast with butter and honey. Yummy!

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36 - MAJOON MONTEZUMA

This is a traditional Indian recipe, given a slightly Aztec flavour.
STEP ONE. BASIC CANNABUTTER RECIPE.
Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of ghee or butter and place in a vessel. Add a pint of water, and slow boil for 1 - 3 hours allowing the fat molecules to dissolve most of the THC.
Leave saucepan to cool and settle, then place in the refrigerator. Wait until the butter sets, then take the layer of cannabutter off the stinking brew. Most of the THC will be concentrated in the cannabutter. Refrigerate for later use.
STEP TWO. CHOCOLATE MAJOON
Take 2 lbs. of sugar, and adding a little water, place it in a saucepan over a stove. When the sugar dissolves and froths, two ounces of milk are added;. A thick scum rises and is removed. More milk and a little water are added from time to time, and the boiling continued about an hour, the solution being carefully stirred until it becomes an adhesive clear syrup, ready to solidify on a cold surface.
Four ounces of powdered chocolate are stirred in, and lastly the cannabutter is introduced, brisk stirring being continued for a few minutes. A few drops of rose water are then quickly sprinkled in, and the mixture poured from the saucepan onto a flat cold dish or slab where it solidifies into a thin cake, which is divided into small lozenge-shaped pieces.

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35 - MAGIC PANCAKES

Ingredients:
• 1/4 cup of flour

• 2 tablespoons of baking powder

• 2 teaspoons of sugar

• 1/2 teaspoon of salt

• A pinch of cinnamon

• 2 tablespoons of oil

• 1/2 cup of water

• 3/4 cup of cannabis milk
Method: 
Pre-heat griddle or frying pan while making the pancake batter. Do this on a medium high flame. Put all of the dry ingredients into a large bowl and mix thoroughly. Combine the wet ingredients in a separate bowl. Mix well. Pour the wet mixture into the dry one and blend. Minimal stirring is required, and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat the batter smooth, your pancakes will be tough n' chewy. 
Oil griddle slightly - pour batter. Flip the pancakes when the surface bubbles up. You may need to lower the heat a little to keep the pancakes from burning, but the higher the heat, the lighter the pancakes.

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34 - LEMON BLUEBERRY CANNABIS CAKE

Ingredients:

• 2 cups (500 ml)
• flour
1 cup (250 ml)
• sugar
1/4 cup (50 ml)
• browned cannabis
1/2 tsp (10 ml)
• baking powder
1/2 tsp (2 ml)
• salt
2 2 eggs
1/2 cup (125 ml)
• milk
1/3 cup (75 ml)
• butter, melted
1 tsp (5 ml)
• grated lemon rind
1 tbsp (15 ml)
• lemon juice
2 cups (500 ml)
• blueberries
1/4 cup (50 ml)
• sliced almonds
2 tbsp (25 ml) sugar

In a large bowl, combine flour, 1 cup (250 ml) sugar, browned cannabis, baking powder and salt; stir to mix. In a smaller bowl beat together eggs, milk, melted butter, lemon rind and lemon juice. Add to dry ingredients and mix well. Stir in 1.5 cups (375 ml) of the blueberries. Spread in a greased 9 inch (2 litre) square cake pan. Sprinkle remaining blueberries on top, then sprinkle with sliced almonds and 2 tbsp (25 ml) sugar. Bake at 350°F (180°C) for about an hour.

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33 - LEARY BISCUIT

Ingredients:

• Spread some butter on a cracker.
• Put about a bowl's worth of good weed on the butter.
• Top the weed with a chunk of cheddar cheese.
• Microwave until the cheese is melted.
• Eat.


This worked well for me although it took over an hour and a half before it kicked in. Two crackers kicked my ass and plastered me to the couch for about four hours. So, if you're planning on moving around and speaking and such I'd say eat less than two.

It shouldn't smell up the microwave, but if it does put the juice of half a lemon and some vanilla extract in a bowl of water. Microwave that for about 10 minutes, making sure the water doesn't all dry up. Then just leave the oven door open for 5 minutes to air it out. Kazam! One fresh-smelling microwave.

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32 - INDIAN BHANG

• 2 cups water 1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
• 4 cups warm milk
• 2 tablespoons blanched and chopped almonds
• 1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
• 1/4 teaspoon powdered ginger
• 1/2 to 1 teaspoon rosewater
• 1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times).
Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy. It seems a bit labor intensive, but then it is meant as an offering to Shiva.

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