Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverized in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverized. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

This is a traditional Indian recipe, given a slightly Aztec flavor.

STEP ONE. BASIC CANNA BUTTER RECIPE.

Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of gee or butter and place in a vessel. Add a pintof 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 canna butter off the stinking brew. Most of the THC will be concentrated in the canna butter. Refrigerate for later use.

STEP TWO. CHOCOLATE MAJOON

Take 2 lbs. of sugar, and adding a little water, placeit 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 canna butter 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 sauce pan onto a flat cold dish or slab where it solidifies into a thin cake, which is divided into small lozenge shaped pieces.

Ingredients: One bag of Hershey's Chocolate Chips A quartercup of powdered sugar [ optional: if you want it sweeter ;) ] A quarter ounce of your best buds

In a double boiler, melt the chocolate chips until slightly chunky. Then in a blender, put buds in until they are finely chopped. Then add the chopped buds into the chocolate. Add sugar if you want. Mix all together, let it stay on heat for about five minutes. Take off heat and let cool slightly. Grease a baking sheet or a candy bar shaping pan andpour the mixture into it. Freeze the chocolate mixture until completely firm.  (Keep away from baking soda otherwise it will get that weird baking soda taste.) Cut into two inch bars. Then Enjoy!!

I put the minimum amount of buds in the recipe, of course you can use more. About three or four bars should give you a good buzz.

Just make a regular chocolate chip cookie batch, your very favorite 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'snice 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 theoil/weed mixture down, then add however may cookies' worth of dough tothe 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 precookthe 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, isfrom the famous early 70's primer "A Child's Garden of Grass" and doeswork 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 ontoast with butter and honey. Yummy!

The good doctor put this recipe on some broadsheets and handed them out at a Folk Music Festival. The organizers got upset, sodoc delivered the remainder of the samples to some thankful musicians. Here's the recipe part of that sheet for your research and enjoyment.

You trim leaves 10 cm long from the main and 8 cm long from the side shoots to get flower sites to proliferate, right? What to do with 'useless' leaf while waiting for females to bloom?

To make Truffles: Melt chocolate in double boiler, and gradually add in the butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two table spoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorates or almonds or whatever. Place in little paper cups for presentation.

Tips: To make superfine granulated sugar ( if you don't want to buy it) place regular sugar in a blender and whiz it- but not too much or you'll end up with powered sugar.

Also, I try to make several flavored batches at a time and "match" the stuff I roll them in with the type of flavored liqueur.For example, with the Gran Marnier I use the choc. decorates; with Frangelico, almonds, and Kahlua, powdered cocoa sweetened with powdered sugar. I amsure there are a zillion combinations.

These make perfect holiday gifts for those 'special' friends.The Truffles freeze very well for storage.

Pot Butter

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

Ingredients
(amounts vary with amount of butter used)

Slowly add brown sugar, making sure that the stove is only on low heat. Don't strain the butter, as the sugar caramelizes around the pot.

When the sugar is completely dissolved, and is going to a toffee type texture, take off heat and allow to cool for a moment, but make sure it stays liquid. If you want some variety, then add some icecream topping . I find that either Caramel, Strawberry or Blueberry work best.

Prepare the popcorn in the usual manner.

Pour the caramel mixture over the popcorn, and put it in the fridge for a while, until the caramel has hardened.

Eat while watching movies, it should hit hard right in the middle. Be careful if you have made it strong, once when I made this with a few friends, I put about 1/4 oz of bud in and the night ended up with most of the people curled up into little balls, shivering and generally freaking out. Unless you enjoy that type of thing, of course.

Ingredients:

melt chocolate (either in microwave or in double boiler). Using a rubber spatula put chocolate in with custard and mix well. Using a rubber spatula fold pre whipped cream into the above mixture. Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings.

1 can condensed beef broth
3 tablespoons marijuana
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress

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

1 large can pork and beans
1/2 cup marijuana
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings

Mix together in a casserole, cover top with pineapple and bacon, bake at 350 degrees for about 45 minutes. Serves about six.

1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons Marijuana
3 tablespoons India relish

Mix it up and shape into meatballs. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. Feeds about four people.

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.

1 packet onion soup mix
1 can whole peeled tomatoes (16 oz)
1/2 cup chopped marijuana
2 lbs. ground beef
1 egg
4 slices bread, crumbed

Mix all ingredients and shape into a loaf. Bake for one hour in 400 degree oven. Serves about six.

2 lbs. pinto beans
1 lb. bacon, cut into two inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms

Soak beans overnight in water. In a large pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt
to taste. Serves about ten.  

4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped marijuana
2 tablespoons cinnamon

Powder the marijuana in a blender, then mix it with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.

1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup marijuana
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts

Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, mix well. Spread in an eight inch pan and bake for 20 minutes at 350 degrees.

1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped marijuana
1/2 teaspoon salt
1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture. Separately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees.

3 oz ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/4 teaspoon cinnamon
1/4 oz marijuana

Toasts you can try. Pick a medium sized leaf off the marijuana plant and dip it into a cup of drawn butter, add salt, and eat. Lace skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.

Flavors of India
by Shanta Nimbark Sacharoff.

2 cups water
1 ounce marijuana (fresh leaves and flowers of a femaleplant 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 asan offering to Shiva.

1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat itfor at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sautÈ them a couple of minutes. Then drain the linguine and add to the sautÈ mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boilsoff the bottom of the pan, you are ready to eat.

1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick butter or margarine
2 tsp thyme
2 tsp oregano
3 large baking potatoes
1 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp good olive oil

Leave shrimp in shells and marinate them for two hoursin the white vinegar mixed with basil, thyme and oregano. Meanwhile, melt the butter or margarine in a double boiler and addthe ganja. Heat for 20 minutes, making sure not to burn the butter. Quarter the potatoes into thick wedges. Place flour, pepper andpaprika into a paper bag. Wet the potato wedges with water and tossthem in the flour and spices until they're coated. Fry the potatoes until golden brown and set aside. Then sautÈ the onionand garlic in the olive oil and toss in the shrimp for a couple of minutes, until they're tender. Dip the shrimp in a dish of warm puna butter and you sail with Santa RA.

1 loaf whole-wheat bread
1 cup sliced avocado
1 lb farmer's cheese (a white, mild cheese)
2 tsp. ground hemp seed
1 tsp. basil
1/4 oz FINE SINSI
1 stick margarine or butter

To prepare Chef RA's Puna Butter, melt the butter or margarine in a double boiler and add the ganja, cooking over a moderate flame for 20 minutes. (Don't burn the butter!) Strain out the plant matter and set aside. For the toastie, place slices of cheese, then avocado, on a piece of bread. Sprinkle with hemp seeds and basil. For extra variety, add tomato slices and sprouts or sun-dried tomatoes, and garlic. Top with another slice of bread. Then drop a tablespoon of Puna Butter into a frying pan and grill the toastie on both sides, using low heat. Grill with as much butter as you can without burning the bread, covering the pan to melt the cheese. Get TOASTED, baby!