Marijuana Cookbook

version 0.1
 

Table of Contents:

This document deals with marijuana and its derivatives, psychoactive substances which are forbidden by law in many countries. The reader should be aware of his/her country laws about marijuana before browsing the contents of this FAQ.

This document is not meant to induce anyone to ingest or to take by any other way psychoactive substances. The only goal is an educational and informative one. The reader is discouraged to use any drug which might result to be dangerous for him/herself.

This document is a collection of articles and stories which appeared in various forms on the internet in the last years. Most of this articles are re-printed without permission, but the source and the author are cited before any quotation.

This document is freeware and should be freely distributed.

The first time I ate marijuana was during a school trip to Amsterdam. It was about six years ago. I have not had many other "culinary experiences " since then, but I sometimes like to have a little bit of THC ingested, just for a few hours of high enjoyment - something a little bit more pleasant than a simple joint.

For years I've been looking for good recipes in newsgroups and web sites, some of them were good, some of them didn't taste as I would have really liked, but… the worst thing is that many of them have been lost. Yes, I (think I) remember something about very good recipes which I cannot find any more neither on my hard disk nor on the net. That's what first moved me into this collection of recipes. Never lose them again, I thought to myself.

Moreover, this can be the first stone of a new building: the compilation of a complete cookbook with recipes from the whole world. Yes, I like wandering the net for good recipes, but wouldn't it be pleasant to find a lot in the same place? Wouldn't it be nice to choose what to cook for dinner among a complete list of exquisite dishes?

If you think so, please help me. This is meant to be just a beginning. I'm expecting to receive a lot of recipes in my mailbox, so if you know a good new one, please share it with the world. Any kind of help is welcome.

Since the poor availability of the most important ingredients, I guess few of you improvised chefs have a stock of hemp derivatives ready for your recipes. To help you in the choice of the right recipe I've put some symbols near the titles in the table of contents that advise you what is the best ingredient suggested: M states for marijuana, H for hashish and O for hashish oil.

Well, let's go through the recipes now. That's what you are looking for I think. Choose well and have a good meal.

Oh, I almost forgot, my email address is filiberto@hempseed.com, you can post there new recipes and comments.

fili

Newsgroups: alt.drugs
Subject: FAQ-Mj-consumption (part)
Author: rml3362@rigel.tamu.edu (Michael Litchfield)
Last Update: 6 Jun 91 19:30:02 GMT

The active ingredients in cannabis are fat and alcohol soluble so they can be extracted and added to foodstuff entering the system through the digestive tract rather than through the lungs. This type of consumption of marijuana tend to be both slower and more efficient than smoking it. Further the noxious effects of consuming heated smoke are completely eliminated. For these reasons this is the favored method of marijuana consumption by many people.

Eating

Marijuana must be heated before being consumed to activate the cannabanoids so one cannot simply eat raw grass. The traditional method of eating it is to cook it in a brownie, especially when it is in the form of hashish, though it can be used in any number of things. The recommended method of eating marijuana is to saute it in butter or margarine over medium heat, then to strain the remaining solids out and use the butter to cook with. One can use this marijuana butter to make brownies, cook vegetables, or however else one might use butter to cook with, one can even spread it on a slice of bread. Many people will mix the the residual solids in with whatever they are cooking in hopes of making use of whatever cannabanoids might still be in them, but if done properly this in not generally valuable. A typical ratio for making the marijuana butter is one stick of butter to one eight of an ounce of marijuana, and headed for fifteen to twenty minutes.

Drinking

One may extract the active ingredients from marijuana using alcohol and then use this tincture to make a potent drink. The highest proof alcohol available should be used, preferably 190 proof grain alcohol, since the water in the alcohol will dissolve other chemicals in the marijuana that one wishes to avoid. Some suggest soaking the grass in warm water for a period to remove those chemicals but that presents a whole host of other and is not really recommended. One may simply place the marijuana into a bottle of grain alcohol and let the canabanoids leach out, but this takes 2-3 weeks of time. A faster method is to heat the alcohol to sub-boiling and stir in the marijuana. Great deal of care should be taken if this method is chosen as the alcohol is highly flammable. The resulting tincture, often called "Green Dragon", is a light to emerald green liquid, which can be drunk straight, but this is not recommended. Highly lauded is a drink of 3 parts lemon lime soda, 1 part green dragon and a dollop of honey served over ice.

From: UKCIA (UK Cannabis Information)
Site: www.foobar.co.uk/users/ukcia/highlife/eat.html

Rather than tell you how to make a cake or cookies with cannabis ( go look up the recipe!), this section is dedicated to the theory of how to use cannabis successfully in any recipe that requires butter. Important points to remember when cooking with cannabis are that you need to ensure an even spread of cannabis throughout the chosen dish and that the meal or item produced should not be too heavy. If you have a full stomach then the cannabis constituents will take longer to enter the bloodstream, this is not to say that eating raw hash is better. By making for instance biscuits your stomach will produce bile when you eat, which will assist in the digestion of THC. Another point is to avoid using recipes with excessive sugar as this may slow down or dilute the effects.

The basic principal in cooking with cannabis is to first extract the THC into a fat, for example butter, or an oil. If you live near an Asian community, you can do even better by using ghee (clarified butter) which is widely used in Asian cookery. Because ghee has been clarified, had all the impurities taken out, it tends to become very hot when liquefied, so be very careful when melting it!

Prepare the cannabis as if you were rolling a joint. this will take a long time, especially with 1/2 ounce or more. The pieces should be as small as possible, if you are using herbal cannabis then rub it down into a fine powder. Next, weigh your prepared cannabis and note how much there is. A ratio of 1 ounce (28 g) to 1 lb (450-500 g) of ghee is recommended. Working with this ratio a recipe requiring 125 g would contain about 7 g (1/4 ounce) of cannabis. Measure out the correct amount of ghee for your supply of cannabis and begin to heat. Once the ghee has melted turn down the heat so that the oil is not burning or cooling off.. Sprinkle in your crumbled cannabis and stir gently. It is up to you how long you heat the mixture, stirring occasionally, to ensure the THC fully dissolves, but around an hour is a good guide. When your ghee is cooked, place a clean cloth in a sieve and drain the (very hot!) mixture into a pan or bowl and leave to cool.

If you're using herbal cannabis you may find that a lot of cannabis enriched ghee remains on the leaf matter. most of this can be recouped by placing the plant matter and cloth in a pan. Cover them with clean water and bring to the boil, then simmer for 20 minutes. Carefully retrieve the (hot) cloth and use it to reline the sieve. Put the sieve over a second bowl and strain the leaf/ghee/water mixture through it. The THC rich ghee will form a suspension in the water and will flow through the sieve into the bowl. Finish by rinsing the sieve with some boiling water. Put the bowl aside and allow to cool for a few hours, as it does so the oil comes out of suspension gathers at the surface and solidifies near the edge., allowing you to pour off the water. This operation can recover up to a 1/3 of your ghee so it is well worth going to the trouble.

The ghee, or sacred ghee as the Hindus call it, can now be used in any recipe calling for marg or butter (cookies and cakes are a favourite). If you want to cut down on the strength use part ghee part normal butter. Remember once swallowed the cannabis is in your body and impossible to remove pleasantly! So controlling the dosage is not as easy as with smoking, novice chefs are strongly recommended to start using less cannabis or eat smaller pieces. Bear in mind that the effects of cannabis through ingestion might not even start for over an hour and not peak for several hours later still. Eating cannabis can result in you taking much higher dosages than you would through smoking, so be responsible!

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

This text is a summary of the classic book 'The Art and Science of Cooking with Cannabis' by Adam Gottlieb. It features the main points of the book concerning the cooking of cannabis, some funny quotations and almost all the recipes converted to European measurement units. For deeper insight the reader is suggested to read the original book. Some details of minor importance have been omitted.

The Hippie at Helsinki University of Technology 31.8.1995

"The effects here will be less pronounced during the initial stages than those from smoking. But as the minutes progress, the "hash eater's" high may become far more overwhelming than anything that the smoker has ever experienced. This may be furthered by the fact that the eater does not get the same immediate signals which tell the smoker that he has had enough. So when he finally comes on, he may really come on-and still keep coming on."

"For any and all the above reasons, ingested cannabis is often more hallucinogenic than the smoke."

"One may eat ten times too much and still be eating more before the first effects of the high have even arrived. If he does so, he may eventually lose consciousness for anywhere from 12 to 48 hours, depending upon how much was taken."

• THC is more efficiently assimilated if it has been dissolved in fats or alcohol.
• The presence of little sugar in alcohol or in an oil-based confection may somewhat facilitate the assimilation of the THC. Too much sugar, however, can interfere with the digestion of the fats and their payload of THC.
• Eat to an empty stomach. A little of the right kind of food will aid in the assimilation of cannabis resins; too much food will merely dilute its potency and waste much of it.
• While too much heat or overcooking can destroy THC activity, normal cooking temperatures for normal cooking time scan increase potency by activating the THC.
• It has been suggested that the amount of marijuana be increased to compensate for longer cooking periods as follows:

		Temperature Degrees C
		65	93	120	150
M i n u t e s	30	20	22	24	26
	60	22	24	26	28
	90	24	26	28	31
	120	26	28	31	34

• Ginseng counterbalances the mind-boggling effects of cannabis and helps the consumer to maintain better under its influence.
• Ginseng is an excellent tonic for the nerves, blood circulation and glands. It also helps the body to heal itself mor eswiftly. If one is planning to party heavily and smoke or consume immoderate amounts of cannabis, substantial dose sof ginseng root or ginseng tea, taken several hours beforehand, will enable person to so indulge and yet maintain hi sequilibrium.

From: chris@xs4all.hacktic.nl (chris)
Newsgroups: alt.drugs
Subject: Re: Anyone know how to make HASH?
Date: 23 May 1994 17:07:17 +0200

Get a LOT of female plants that have grown all the way and may even contain seeds. Make sure they are absolutely dry by hanging them in a shed for some weeks. Now take off All the leaves that are bigger than 1/2 inch.

You end up with just a stem with some buds sitting on it.

Now strip off the buds into a container.

(BTW, Hash (moroccan style) consitsts EXCLUSIVELY of the pressed grains of raisin that are sitting on top of tiny raisin glands that are most abundant on the leaves surrounding the seeds, or flowers. when the plant is dry this raisin hardens to form a very small particle, called "pollen" which is not actual pollen however.)

So now youve got all the clean buds start crushing them over a kitchen sieve (mesh size about 0.5 mm). The seeds and stems will stay on top of the sieve.

"Grind" the leaves gently through the sieve. You end up with a sort of powdered leaves. Be sure that the thin skins that surround the seeds are included in this result, because they contain most of the raisin glands. You may repeat this process using a sieve with an iven smaller mesh size. (0.25 mm). Then take a cloth with the appropriate "mesh size" and rub the powder you have already got over this cloth. In the ideal case, only the finestt particles pass through the cloth and will ill consist only of tiny grains of raisin. Now take this powder and wrap it into a sheet of kitchen plastic foil. Now press this "package" between a few logs of wood. The result is a sheet of hashisch. If the sheet falls apart again you've got too much leafy stuff in between the raisin. Try a cloth with a smaller mesh size the next time. This procedure is only advised when you have so much weed to spare that you don't possibly smoke it all in a year.

Good luck

Chris

From: alt.drugs FAQ : "How do I prepare marijuana or hash to be consumed with my THC absorbing gastrointestinal system?"
Author: mtymp15@staff.tc.umn.edu

Melt a pound of butter in a pan. Mix 60-70 (or more grams of thoroughly sifted pot in it. Let it boil carefully a couple of minutes until the butter has gotten a green color from the grass. Then squeeze the butter through a fine strainer. While you use the strain, keep the leaves away in a corner of the pan by using a spoon. Squeeze hard to get out as much of the butter as possible...

[The cooking time has varied from "a couple of minutes," as above, to 10-15 minutes from other baked epicurian masters. 10 minutes works fine for my "friends."]

To warm up the pan a little will make the butter flow easier. Also strain the butter that is gathered in the deeper parts of the pan. If you don't want any remaining leaves in the butter, you can strain it through some muslin. A problem concerning this is that you will loose some butter in the muslin. Don't throw the leaves, they still may contain viable THC. The leaves can be cooked in milk or vodka and become a tasty and effective drink. Hot milk or vodka might also be poured through the muslin, thereby saving some of the hashish butter. You can fry more leaves in the same butter in you want to increase its strength...

[General "word on the street" is that the bud left over after the extraction is worthless and should be thrown away... I left the comment in the recipe because boiling the used pot in milk really does taste good. I have not experienced consuming the beverage at what might be called a "baseline," so I do not know if it has psychoactive qualities. Film at 11.]

A simpler and stronger version of the cannabis butter (or ghee)... by mixing melted butter with hashish or hashish oil instead of pot. It is not necessary to fry this as long as in the case with the pot. Just warm it up and mix it until the hashish or hashish oil is dissolved in the butter. You can put as much hashish (or hashish oil) into it as you want. Another plus is that there are no remaining leaves with THC to worry about.

[Ahh... to have pounds and pounds of hash lying around just waiting to be used to cook a nice breakfast. Not.]

Newsgroups: alt.drugs
From: an11488@anon.penet.fi (more Hair than There)
Subject: Cannabutter
Date: Sun, 2 May 1993 02:49:40 GMT

The first step in cooking magical cannabis-laced foods is extracting the cannabinoids (THC, CBD, and many many more) from the plant matter, usually in a oil/fat/butter-based solution, since the cannabinoids do not readily dissolve in water. My best FOAF has a method for doing this that he has not seen mention of in this forum. He got it from a little book called The Art and Science of Cooking with Cannabis, by Adam Gottlieb, orignally published in 1974. Gottlieb calls the product of the extraction "CANNABUTTER".

The procedure is actually very simple. He brings a pot of water to a rolling boil, then puts a small amount of butter in the water. Quickly, the butter melts, and mixes in with the water because the whole mixture is at a rolling boil.

Then he puts the grass in and boils it. (Of course, he separates all the seeds first so he can plant them in the nearby park.) Now all the grass is riling around with the water and butter, and get this: The cannabinoids dissolve into the butter, while most of the nasty flavors and gook dissolve into the water. He stirs the stuff regularly. After cooking the grass like this for a while (say, half an hour), his kitchen really smells incriminating. He strains out the spent plant matter, squeezes all the juice out of it, and puts the liquid in the fridge.

A few hours later, the mixture is cool enough that the cannabutter has solidified on the surface. It looks kind of scummy, but its just enchanted butter. He scoops it out and retains it in a bowl or a jar. The grass-nasty water is thrown out.

The cannabutter can be used just like butter, in brownies, on garlic bread, or mixed with honey on your finger!

Although this method takes longer than the usual saute-n-strain method, it has several advantages:

• As explained above, the nasty shit is separated and removed from the fun shit.
• You can make stronger cannabutter than by saute-ing, because you can cook more grass in the same amount of butter, due to the extra volume of the water.
• There is no danger of burning the precious, price-inflated, hard and dangerous to obtain herb, as there is when you saute, because the water keeps the whole mixture at boiling temperature!

If I have given any incorrect information, please let me know, so I can learn. (On Usenet, though, no email please.)

--- more Hair than There

Oh, I don't think that heating for 1 hour will break down the THC: brownies and breads are usually baked longer, and they seem just fine ;-)

I suppose that one does want to avoid extreme heat, though... like open flame ;-) Anyway, I made my butter in a double-boiler, which is sort of a saucepan full of water, with another saucepan that mates on top of it, so that the bottom of one covers the top of the other (I went out and bought a very nice Revereware double-boiler recently, but I digress). So, in the bottom boiler, you put water, enough, say, that you have only an inch or two between the water and the bottom of the second boiler. In the second boiler, put 1 quart of water, 1/4 oz, and a stick of butter. Simmer the stuff over low heat for a few hours, at least: I waited till it turned brownish. (the double boiler keeps direct heat away from the stuff, so it's used to cook heat-sensitive foods such as eggs and butter, without burning them).

Now, once you're satisfied with your mixture of butter, THC, water, and vegetation, prepare a bowl and something like a funnel lined with cheese-cloth, or a cheese-cloth bag. You can buy cheese-cloth at the grocery store: it will catch the vegetable matter, keeping it out of the bowl, inot which you pour the butter/water mixture. Squeeze as much liquid as possible out of the cheese-cloth. If you really want to, you could keep the now-hopefully-impotent bud, but I've always just pitched it.

So. Allow your butter/water to settle and cool (I refrigerate it). The butter will rise to the top, and can be lifted out, but I usually am not satisfied with all the particles of butter that remain, so I run the water through a piece of cheesecloth and try to catch some of it. Anyway, that green gunk is butter, and you can spread it on your toast, make a sandwich with it, or cook with it. About two "pats" of butter stone me pretty well, but your milage may vary. I usually try to disguise the taste with something like a pepperoni and garlic pesto cheese on rye sandwich, but you tastes probably vary ;-)

From: viva@liberty.com (Mr Green Jeans)
Newsgroups: rec.drugs.cannabis
Subject: Re: recipee
Date: Mon, 06 Apr 1998 18:06:04 GMT

This process was reveiled to me in the ancient book of "A Child's Garden of Grass". First lets go over the basics... Use good weed for this. Good in, good out. Start small... learn how to do it on your equipment. BE CAREFULL, you can o.d. on this shit, as you can really get your dose way up there... and it IS an halucenigen...

• Dry the weed out, very dry (I use an ounce).
• Sift the weed 2 or 3 times, getting a it very clean.
• Take a stainless steel skillet and put a dash of oil/margarian.
• Add the weed to the pan and raise the heat SLOWLY, always stirring, until you start to get small wisps of smoke, and remove from heat.
• Place in a blender/foodprocesser/grinder and grind to fine powder
• Mix with a favorite table condement... (I mix mine with Honey)
• Enjoy your cooking pleasure...

This spice doesn't taste, smell, or look like weed, but the D9THC is... potent.

Dose: one oz of weed=30 joints. Take an oz, prepare the elixer, take half and put it in a batch of Betty Crocker Chocolate Brownies, (or a batch of Spaghetti) and cut the batch up in 20 pieces and... you get the idea...

REMEMBER!!!!!... BE CAREFULL. Eating weed like this is the MOST EFFECENT way to get it in your system... and it stays with you... and you do KNOCK OFF... AND... PLEASE... DON'T SPIKE ANYONE... IT IS AN HALLUCINOGEN

EnJoy.......................

Warmest Regards from the Republic
Mr Green Jeans

From: Skunk_#1@nyo.com (Skunk #1)
Subject: Report on the Green Dragon (THC Booze)
Date: Sat, 10 Dec 94 17:54:06 EST

After reading much about the wonders of Green Dragon, alcohol that has had marijuana steeping in it for a while, I decided to try it myself. Taking a friend's leftover leaves from his harvest, and a few buds of my own, I stuffed a big Absolut Vodka bottle with leaves and buds. I should preface this account of my adventures with Green Dragon with the acknowledgement of the fact that I do not drink copious quantities of alcohol, and use marijuana as an alternative intoxicant to alcohol. I will occasionally drink beer while smoking, but vidka is a bit extreme for me.

After only a day, the vodka had turned a green shade, which got stronger in color as the days wore on. We cracked it open after a week, and set aside the night for drinking. The vodka smelled horrible, almost bad enough to make you gag, but it tasted just like vodka. We all took four shots to begin with, and for 20-30 minutes, we were fine, realizing that we were a little drunk, but not incredibly fucked up. Then it hit us. We were in the middle of another round of shots, when we all reacted to the THC. We were pretty fucked up, but we finished the round. The waves of intoxication kept building up after that, sending us higher and higher until I eventually got to bed. The world was spinning when I dozed off into the night.

Skunk #1

From: UKCIA (UK Cannabis Information)
Site: www.foobar.co.uk/users/ukcia/highlife/eat.html

THC, the main psychoactive chemical found in cannabis, is soluble in non-polar liquids. This means you can extract it into fats, oils and alcohol but not into water. So unless you enjoy the taste of olive oil the best way to make a drinkable extraction of cannabis is to use a strong spirit. A reasonably sweet drink with a high percentage of alcohol is recommended, for example fruit schnapps. It is also better to use grass rather than resin as it tends to be purer and easier to filter out the solid that remains after the extraction. Either way grind up your chosen form of cannabis as finely as possible, before you add the alcohol soak it in warm water over night. This will remove any water soluble impurities but not any of that precious THC. After soaking drain of the excess water and place in an air-tight jar and pour in the alcohol. Seal the container and place in a cupboard. Most of the THC will have been absorbed within a week, but connoisseurs may leave it for a year or more! Whenever you feel like it drain of the liquor. If you use weed strain it through a sieve and then a coffee filter, for hash the coffee filter alone should be enough. Pour liquor back in bottle and consume as desired. Using a fruit drink, rather than a clear spirit like vodka, will help hide the colour change and the sweetness will mask the bitter taste the cannabis extract can cause. A little practice will let you find your personal favourite flavours and strengths.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

Ghee is clarified butter often used in Indian recipes. Properly prepared ghee can be kept in room temperature or in a moderately cool place for many months without spoiling.

Preparation:

Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature (hot enough to boil the butter). A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in a refrigerator.

Method II: Use of a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.

Cleaning of the wok: place a handful of salt and a little salad oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan!

Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particle swill float to the top. Stir frequently to insure that nothing sticks to the bottom.

Eventually the butter will start to bubble over. Remove the wok from the stove and let it stand for about five minutes during which the white particles will sink to the bottom. When they have settled pour the ghee into a jar.

For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavor. The color of the ghee should be slightly darker than gold. If it gets any darker than this your wok is too hot.

If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

Place 1/2 pound (about 230g) of marijuana (seeds and stems may be included) in a large double boiler or heat bath, cover with alcohol (about 1.9 l) and boil for 45 minutes. If available, pure grain ethyl alcohol may be used. Otherwise vodka may be used.

Because all the alcohol will be removed by evaporation before the tar is used, one may use isopropyl rubbing alcohol instead. Be sure not to use any denaturated alcohol as this will leave a horrid tasting residue.

Pay caution not to let the alcohol boil over. Remember that the boiling point is lower than that of water and that alcohol is combustible. The use of a gas burner is discouraged.

After the boiling strain the boiled materials and save the green solution. Add more alcohol to the mash while it is still damp and repeat the boiling (45 mins). Strain and combine the extraction with the first one.

Fill a cleaned double boiler half the way with the extractions. Heat without a lid in well ventilated conditions until the liquids have boiled down to half the original. Add more solvent to bring the liquids back to the halfway mark. After all the extractions are added this way continue boiling until the scent of alcohol is no longer detectable.

If 100% alcohol wasn't used there will be a considerable water content to be removed. To remove it place the extracts into a Pyrex baking dish and leave in the oven with the heat set to the lowest possible setting. After all the moisture is gone the tar can be scaped up while still warm and stored.

To remove any harsh tasting substances from cannabis tar boil in 5 volumes of water for 10 minutes, cool down to room temperature and refrigerate. Recover the tar and discard the water.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

Cannabis cooking brandy is not meant for pleasurable drinking. It may be used in any recipe that calls for rum or brandy, such as mince pie, rum babas, rum- or brandy-soaked pound cakes and egg nogs.

Place whatever cannabis materials you have in a mason jar. Cover with rum, brandy or vodka. Allow to soak for a week. After soaking place the jar in a hot bath. Loosen the top to allow the escape of expanding fumes. Heat for 30 to 45 minutes. Strain while hot and pour over new materials. Repeat the soaking and heating as above up to four times. Store in a bottle.

If you have scraps of hashish, pulverize and add them after the final straining while the liquid is still hot. Shake before use.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 1 part curry
• 3 to 4 parts powdered hashish

Half fill a jar with the ingredients and shake vigorously to blend them homogeneously.

A teaspoon of the mixture may be sprinkled upon any suitable small dish. Hot buttered rice and vegetables are ideal because of the fat content. Do not use with heavy meals as this will produce a very poor effect.

From: Cooking with Pot
Site: www.weedmart.com/recipes/recipe.html

Take at least 4 oz. of shake leaf (a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid. Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potato ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl (makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in recipes, or can eat on toast, etc., potent at this stage! You can freeze the Green Butter in a covered container for future use.

Author: Timothy Leary
Site: leary.com

This recipe comes from leary.com web site, where you can find a more complete version with pictures taken during the preparation. I must admit this is the easiest and fastest way to cook marijuana.

1. Take a Ritz cracker.
2. Add a lump of butter or some cheese (cheddar, Jack or Brie) on top of it.
3. Top it off with a bud of marijuana.
4. Heat in a (microwave) oven until the cheese is melted and the THC is activated.
5. Serve and enjoy.

From: High Times
Site: www.hightimes.com

• 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!

Newsgroups: alt.drugs
From: an66009@anon.penet.fi
Date: Mon, 24 Jan 1994 18:33:43 UTC
Subject: New way of eating MJ

A FOAF told me about this:

Eating really is the best way to injest, but how many people want to whip up a batch of brownies every time? It just takes too much time. This recipe, for "Firecrackers", is really easy, and really fast:

Spread peanut butter thickly on a cracker. Top with perfectly cleaned MJ (no twigs or seeds, and break up any buds) - about enough for a joint. Spread peanut butter on another cracker, and put on top of the MJ, peanut butter side down, so the layers are cracker, PB, MJ, PB, cracker.

Put on some foil, and bake at 300 for 20 minutes. Let cool and eat.

From: Hemp World
Site: www.hempworld.com

A versatile oil preparation is Dr. Alan Brady's Hot and Spicy Hemp Oil. Proportions have been added-you can try your own.

• 1 tbs. brown rice vinegar or fresh lemon juice
• 2 tsp. Bragg's liquid aminos or tamari
• 1 clove fresh garlic
• 1/2-1 tsp. cayenne powder
• 1 tsp. red dulse
• nutritional yeast to taste
• 1/4 cup hemp oil

For best results mix ingredients in the order listed. Keep refrigerated.

From: Hemp World
Site: www.hempworld.com

• 2 pounds fresh mushrooms
• 1 cup Hempburger
• 1 tbs. Dijon mustard
• Horseradish to taste
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Coarsely chop mushrooms. Saut over medium to high heat until mushrooms release and evaporate all moisture (mixture shrinks a good deal). Add an equal amount of hemp burger and cook briefly. Remove from heat and cool and then add mustard and horseradish, fresh chopped parsley, and salt and pepper. This yields a flavorful mixture with a spread-able consistency for hors d'oeuvres or even sandwiches. Pair with a Sauvignon Blanc or Champagne.

The fresh, ready-to-cook falafel mix was very easy to prepare, delicious, and authentic tasting. As an appetizer or for the main course, we served it with the traditional fixings. The burgers were broiled or pan fried- just add the bread of your choice and have a new-age old-fashioned treat. Pair with a full-bodied Zinfandel.

From: Hemp World
Site: www.hempworld.com

Electric power is pretty essential for most of the recipes described in Christopher Kent Stewart's Hemp Live Food Vegan Recipes (see review). Blend Hemp oil with fresh tomatoes to make a wonderfully lively summer salad dressing. Try our variation on the Ketchemp idea:

• 3 fresh tomatoes- chopped
• 1 tbs. honey
• 2 tbs. rice wine vinegar
• 2 tbs. each freshly chopped parsley, basil and oregano
• 1/3 cup hemp oil

Mix first four ingredients in blender, slowly drizzle in hemp oil, continue mixing until emulsified.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 1.25 dl olive oil
• 1.25 dl powdered marijuana
• 2 teaspoons chili powder
• 3 ripe avocados
• 1.25 dl chopped onions
• a little lemon juice

Mix the oil and the grass and heat for several minutes. Mix all ingredients until avocados are mashed and all the material sevenly blended.

Serve as a dip with corn chips.

3 tablespoons of wine vinegar may be used in place of the oil. Do not heat, but let the grass and chili soak in the vinegar for one hour.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 1 can condensed beef broth
• 3 tablespoons grass
• 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.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 4 to 6 onions
• oil or butter
• 14 to 28 g finely sifted marijuana
• 4 tablespoons flour
• 1 l heated water
• seasonings
• wine brandy or cannabis cooking brandy

Thinly slice the onions and saute in a generous portion of oil or butter. When the onions are partially cooked, but have not yet begun to brown stir in the marijuana. Saute until the onions are brown. Remove pan from heat. Stir in the flour. Cover the pan and let it sit on low heat for five minutes or so. Stir every few minutes. Add the onions to the heated water. Thoroughly rinse the pan with this water in order not to lose any of the precious fats. Add any seasoning.

Simmer for thirty minutes. Add a little wine, brandy or cannabis cooking brandy. Serve with garnish of sour cream, Parmesan cheese, paprika and dill weed.

Stir well before serving. See to it that each guest receives similar portions of top and bottom fluids. The oil containing the THC tends to rise to the surface.

From: kwbaechi@studi.unizh.ch (Kaspar Baechi)
Newsgroups: rec.drugs.cannabis
Subject: Cooking with your males (recipe and story)
Date: Sat, 23 Aug 1997 01:58:03 +0200

Has it ever happened to you that you had to eliminate a male plant, and were sorry to compost the poor thing? It always happens to me, and so I dry the males to make tea (Goes great with Sushi, instead of green tea). Now this year I can hardly close my kitchen cupboard for all those bags full with tea, and because I like cooking (with hemp), I tried something new. Its a Swiss recipe, a kind of pasta, and I usually put spinach or "Baerlauch", a garlic-tasting spring forest weed, in it. Here is the recipe:

Dough: 300g flour, 1.5 - 2 dl water and milk, 2-3 eggs, 0.5 teaspoon of salt. You mix all that until it gives a nice creamy dough. Then take the leaves and blossoms of your male plant (about 1/3 of a fully rigged 2-meter plant), wash them and chop them very finely (best with a wiggling knife). Mix that with the dough (the colour looks really poisonous, but it will taste great).

Heat about 2 liters of salted water till it boils, then smear the dough trough one of those flat things with cutting holes in it you usually use to make cucumber salad and the name for which I can't find even in the OED straight into the boiling water. The Swiss have a special tool for that, but I suspect you won't find It anywhere in the world except in Switzerland. Don't put all the dough in at once, just so that the surface is covered. Let it boil about a minute, then fish the "Spaetzli", as those objects are called, out and lay them into a gratin form. Repeat that until all the dough is gone, and put a little butter between each layer in the gratin form. Top the last layer with grated parmesan cheese and bake all that in the oven until the cheese is nicely brown. Eat.

Here's a little story that goes with the recipe.

My information on male cannabis plant has been, and also confirmed by my own experience, that they do not contain a useful amount of THC. So when I made Spaetzli for the first time, I invited plenty of friends, some of which don't smoke, or don't like getting high on dope. Their questions if my food would not get them high I honestly anserewed with a learned NO. No more than twenty minutes after eating, and having already cashed the compliments for the quality of the food, one woman at the table repeated the question about getting high. Yet this time she rebuked my NO, and hinted at supposedly felt effects. Nobody believed her. Then the wife of one of my friends overheard a little joke, and started giggling. The giggling, however, got somewhat out of porportion, even way out of hand. I thought that was really funny, and burst into giggling, too. My girlfriend said the stuff did not have any effect on her, until five minutes later she almost fell under the table from laughter. Meanwhile, moans were heard from the other side of the table, moans of those who felt themselves propelled rapidly and unwillingly into the limbo of a great dope buzz. I usually care a great deal about the well-being of my guests, and would have gotten really worried in any other situation. Here I simply felt a heavenly peace within myself, and my amusement increased steadily. The party broke up not too long after, and I had a decent night of sleep. However, when I got up my bike and stood in front of the first traffic-light, the giggling came back, and did not stop any more till I had gotten to work and back again. Then a load of buzy phonecalls to check if everyone was alright and if friendship was still possible after my neurointestinal attack on them. All was fine. So the day ended in pleasant expectation of the next Spaetzli party.

The moral: Depending on what you're planting, be careful with the recipe even with males, and take plenty of time for the experiment.

Yours cuisinally,

Kaspar

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 1 can tomato paste
• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped marihuana
• 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.

From: Hemp World
Site: www.hempworld.com

Your basic larder for cooking with hemp products can include cookie and pancake mixes, roasted and flavored seeds, hemp non-dairy cheese and meat substitutes, and naturally, hemp oil.

Hemp oil is a easy transition for the hemp-uninitiated. It is a tasty and satisfying alternative to other culinary oils including olive.

Fresh vegetables naturally taste great when dressed with hemp oil. Drizzle it on fresh corn on the cob, or a baked potato.

Hemp oil will put sparkle into just about any salad with its light and nutty taste. It offers many nutritional benefits too, being high in essential fatty acids and amino acids, vitamins and minerals.

We used dark green Chinese hemp oil from Ohio Hempery, and the light, "virgin" Chilean hemp oil from Herbal Products and Development to make Herbal Products recipe for pesto:

• 1/3 cup hemp oil
• 1 bunch of basil
• 1/3 cup pine nuts or walnuts
• 1 cup parsley with beet greens
• filtered water (optional)
• 2 cloves garlic
• juice of one small lemon

Put garlic and lemon juice blender and chop coarsely. Add the basil, pine nuts, parsley and beet greens and pulse lightly.

Drizzle in hemp oil and blend at higher speed until sauce-like. Add filtered water as needed.

Serve on pasta and pair with an oaky Chardonney or lightly spicy Pinot Noir.

From: High Times
Site: www.hightimes.com

• 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 hours in the white vinegar mixed with basil, thyme and oregano. Meanwhile, melt the butter or margarine in a double boiler and add the ganja. Heat for 20 minutes, making sure not to burn the butter. Quarter the potatoes into thick wedges. Place flour, pepper and paprika into a paper bag. Wet the potato wedges with water and toss them in the flour and spices until they're coated. Fry the potatoes until golden brown and set aside. Then sauté the onion and 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.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 1 lb. hamburger
• 1/4 cup chopped onions
• 1 can cream of mushroom soup
• 1/4 cup bread crumbs
• 3 tablespoons grass
• 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.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 1 large can pork and beans
• 1/2 cup marihuana
• 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.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 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.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 2 lbs. pinto beans
• 1 lb. bacon, cut into two-inch sections
• 2 cups red wine
• 4 tablespoons chili powder 5
• 1/2 clove garlic
• 1 cup chopped grass
• 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.

From: alt.drugs FAQ : "How do I prepare marijuana or hash to be consumed with my THC absorbing gastrointestinal system?"
Author: mtymp15@staff.tc.umn.edu

• 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.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

I mixed cannabis in butter to make about a one-to-one mixture. Then I added garlic, onions, salt and pepper to the mix. Spread it on bread, put cheese on, spread some more on the cheese and put it in the oven 'till the cheese was all melted.

I didn't really get stoned from it, I was already stoned when I ate it, but the next day I slept about 15h. Maybe it was jet lag, I had just gone through a 6h time change.

From: UKCIA (UK Cannabis Information)
Site: www.foobar.co.uk/users/ukcia/highlife/eat.html
Author: Fredrick from France

It's a French recipe that blows your head off. First of all, prepare a special cauldron called in French "poelon" by rubbing an onion against its bottom. Then put about 1lb of French cheese called "emmental" and half a glass of Kirsch. You need 0.01 lb. of hash (prepared just as the hash yoghurt). The principle of the French fondue savoyarde is always shake the mixture above a middle fire. Then you have to steep some bread pieces into it. Then you just have to ingest the bread pieces, its delicious with a good bottle of white wine.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 4 apples (cored)
• 1/2 cup brown sugar
• 1/4 cup water
• 4 cherries
• 1/3 cup chopped grass
• 2 tablespoons cinamon

Powder the grass in a blender, then mix grass 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.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 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 marihuana
• 1/2 teaspoon salt
• 1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture. Seperately 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.

From: alt.drugs FAQ : "How do I prepare marijuana or hash to be consumed with my THC absorbing gastrointestinal system?"
Author: mtymp15@staff.tc.umn.edu

It's basically a normal banana cake, except we prepared the dope in the following way. We took the butter and slowly melted it in a BIG wok. Then, when it had all melted we threw in the dope ,and stirred it all around, making sure the dope was covered in butter. Then we just followed the recipe as normal, throwing in the dope/butter mix when it asked for it. Oh, let the dope/butter simmer slowly for a while, to get all the THC. We left the dope in the butter when we made ours, and it gave us a HUGE spin out... Banana Loaf ;)

• 125 g butter
• 1 cup sugar - we actually put in 2 cups, and it tasted just perfect
• 2 eggs
• 2 bananas (ripe ones)
• 1/3 cup of milk - well enough to give it the right texture, wett, but not runny
• 1 teaspoon vinegar
• 2 cups flour
• 1 teaspoon baking soda
• Oven Temperature : 180 C (350 F)

Cream butter and sugar. Add eggs. Beat it all well. Mash up the bananas. Stir them into the bowl. Mix milk and vinegar in a cup. Sift the flour and baking soda in a separate bowl. Add flour and milk to the butter bowl. Mix it all well. Spread evenly in a greased 22 cm x 12 cm loaf tin. Bake it for 1 hour. (we actually cooked ours longer - basically cook it until you can stick a clean dry skewer in the middle, and come out with a clean dry skewer) Leave til next day to slice and butter.

We cooked ours at about 5.30 pm, and went to a party as soon as it was ready. They were devoured in about 5 seconds...

Re: how much dope to use...

We made the equivalent of 3 of these, and used an ounce of leaf, and everyone was blown out. Obviously, the more you use, the more blown out you'll get.

Well ... enjoy !! send me a piece ;)

From: Cooking with Pot
Site: www.weedmart.com/recipes/recipe.html

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 rise sand is removed. More milk and a little water are added from time to time, and th eboiling continued about an hour, the solution being carefully stirred until it becomes a nadhesive 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 wate rare then quickly sprinkled in, and the mixture poured from the saucepan onto a flat col ddish or slab where it solidifies into a thin cake, which is divided into small lozeng eshaped pieces.

Biscuits

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 1/2 cup flour
• 3 tablespoons shortening
• 2 tablespoons honey
• 1 egg (beaten)
• 1 tablespoon water
• 1/2 cup grass
• 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.

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

Dr. Foo's Justly-Famous Brownies

• 1/2 Cup Butter (unsalted is always preferred)
• 4 oz Unsweetened (baking) Chocolate
• 4 Eggs
• 2 Cups Sugar
• 1/4 tsp Salt (don't use if butter is salted)
• 1 tsp Vanilla extract
• 1 Tbs Almond extract (or even 2 -- really!)
• 1 Cup White Flour
• 6 oz Chocolate Chips (small semi-sweet)
• 2-4 oz Baking Chocolate (for topping -- optional)

• Preheat oven to 350°.
• Bring eggs to room temp.
• In a double boiler, melt the butter and the 4 oz. of baking chocolate.
• In a large mixing bowl: whip eggs to froth, cream in sugar, add salt, vanilla, almond extract. Mix well.
• Let the butter and chocolate cool, add it to the eggs in the mixing bowl. Mix some. Add the flour. Mix. Add the Chips. Mix.
• Pour into two greased/floured 8x8 baking pans. Bake for 35 minutes.

Optional: As soon as they're out of the oven, melt the other 2-4 oz of baking chocolate in the double boiler (remember to clean out the butter and old chocolate first) and drizzle it over the hot brownies. This will form a thin bitter-chocolate coating as the brownies cool and the chocolate hardens. To make...

Dr. Foo's Justly-Famous Brownies of An Unusual Nature!

...use the recipe above, with these Special Ingredients:

• 1 - 2 oz Marijuana (cleaned, semi-seedless)
• 1 oz hi-test Rum
• any leftover hashish (optional)

Prepare the hemp by dry-frying, sauteing, grinding.

Dry frying: Use an oz or two of any good (not great) weed. Crumble it into a large dry cast-iron frypan, removing any twigs or unpleasant seeds (some seeds should be retained: for flavor, sacramental qualities, and to placate your macrobiotic friends). Heat it gently until it just smokes for awhile, stirring often. (All the dope should be browned a little.)

Sauteing: Remove pan from heat. Let it cool so the butter won't burn. Add all the butter from the J-FB recipe. Put on low heat. Stir the marijuana into melted butter. Mix in well. Throw in that old, dried chunk of hashish. (Add up to 1/2 stick extra butter if needed to get everything nicely buttered). Simmer slowly for 10 minutes or so, stirring almost often, don't let anything burn.

Grinding: Put all the sauteed herb into a blender. Deglaze the frypan with a splash of something like rum. Add this solvent to the blender, too. Puree with a serious intention.

Put this pesto into the double-boiler, heat for a while to blow off some of the excess alcohol, then add the baking chocolate, melt all, stir well, and continue with the usual recipe.

HINTS: Flavor -- This is a rich recipe, especially with the extra butter and the almond extract, so the dope won't have too strong a taste. Since it's so well cooked, it won't ruin the brownies' texture.

WARNING: Because of this subtlety, you will have to warn your friends that these are Brownies of An Unusual Nature.

Dosage -- Depends on the quality of the weed, of course, but this way of cooking seems to potentiate the special ingredient. Cut each pan into 16 squares. Try one square first. Wait an hour before doing another. (It can take awhile to come on.) (If you do these on a full stomach, you won't feel much after an hour so you'll do a second. After another 1/2 hour you still won't notice that you're already off so you'll do a third. It'll all hit a little while after that and you'll be gone for a long, long time. Send us a postcard.)

Munchies -- Make another, weedless, batch ahead of time. You'll be glad you did. (So will your non-drug friends.)

Dr. Foo

Author: nepenth@media.internex.net
Site: Sputnik Drug Information Zone (205.158.4.139/index.html)

• 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 grass

Toast the grass until slightly brown and then crush it in a mortar. Mix crushed grass with all other ingredients, in a skillet. Place 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.

If you happen to be at a place where pot is being grown, here's one of the greates recipes you can try. Pick a medium-sized leaf off the marihuana plant and dip it into a cup of drawn butter, add salt, and eat.

From: alt.drugs FAQ : "How do I prepare marijuana or hash to be consumed with my THC absorbing gastrointestinal system?"
Author: mtymp15@staff.tc.umn.edu

Last week I celebrated my promotion (like getting tenure at U of Chicago). After giving every one a "Hemp Saftey Course" including the video of "Hemp for Victory" I brought out a batch of brownies. The "pro's" in the group said they tasted like "liquid hash". Most people said they felt good till 4pm the next day. So I thought I'd share the recipe with the net:

Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract. Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!

Date: Wed, 31 May 95 21:30:14 -0700
From: Peter Bartel
Subject: pot cookies

For 1 cookie:

• 1 joint worth of pot
• 1/4 tsp. oil (just enough to moisten the pot)
• 1 tbsp. oats
• 2 tsp. Eier Likoer (or just egg)
• (a few raisins?,a bit of brown sugar or molasses?)

Mix pot & oil, add rest and form into cookie on a piece of foil. Bake at 350 for 10 min, or until bottom starts to turn brown. Eier Likoer makes good cookies, it's this yellow stuff usually somewhere around the Baily's. ingredients are egg yolks, sugar, and alcohol.

From: The Hashish Cookbook
Site: not available online

This is a recipe for the famous White Cooky of Marrakesh. The secret method for extracting the essence of kif into butter is also known in India, where the extract is called the Sacred Ghee. If it is made carefully, the cooky will be odorless, tasteless and innocent looking.

Bring to a boil a very large pot of water and a pound of butter. Add 1/4 to 1/2 pound of kif on the stalk (not too dry). Leave to simmer over a low flame for at least 6 hours, stirring occasionally and being careful not to let the water boil away. Add more water if necessary. Strain the hot mixture into an even larger pot. Pour boiling water over the stalks several times to remove any butter still clinging to them and strain again. Discard the kif. Let the liquid stand until cold (refrigerate) and skim off the butter which will have solidified on top. Discard the water. Reheat the butter and strain through a fine strainer. Leave the butter to cool and solidify. The extract is now ready to use in the following recipe:

cream together:	1 cup of soft butter extract 3/4 cup sugar
then beat in:	1 egg
stir in:	3 tsp. vanilla or almond extract
sift together:	3 cups sifted flour 3/4 tsp. baking powder

Make the dough and chill until firm. Roll it out thin on a floured board. Cut into small circles with a juice glass. Press half an almond into each cooky and bake about 7 minutes in a hot oven (or until lightly browned). One half to a whole cooky will be more than enough. This recipe can also be made with seeds and stalks when nothing else is available, but the cookies will be much milder.

From: alt.drugs FAQ : "How do I prepare marijuana or hash to be consumed with my THC absorbing gastrointestinal system?"
Author: mtymp15@staff.tc.umn.edu

Ok, I normally use hash (thats the most available), but you could just substitue grass by grinding it up reall fine (use a pepper grinder, and you can get rid of those stems too, but they have a harder taste).

Rules:	Warn your guests too wait one hour after the first brownie until they have a second one. The buzz from eating is different than smoking it, and even the heaviest smokers may have a hard time recognizing the effects at first. I would appreciate hearing what other mutations thisrecipe takes. Since this was originally distributed on usenet, just email me what you mucked with.
Ingredients:	200g butter (margerine wont work) 200g unsweetened shokolade 250g sugar 4 eggs 200g flour splash vanilla extract 100g dark shokolade (regular candy type)
Directions:	over low heat, melt butter in saucepan. once butter is just slightly bubbling, mix in ground up hash and stir for 5-10 minutes, taking the pan off the heat every now and then to keep the butter from steaming too much (the magic actually steams out too i think. melt unsweetened shokolade (reform type) into butter, stirring constantly. when all shokolade is melted totally, splash a few drops of vanilla in. If you can hear the vanilla sink to the bottom and "sizzle", the the mix is hot enough. so, remove from heat. if it doesn't sizzle, then your low setting is low enough. I usally just turn off the heat, but leave the pan on the burner (ceramic stove). stir in the sugar little by little (so it dont clump) once all the sugar is mixed in, beat the eggs and mix them in. add the flour (stir in first so it dont blow all around), and use an electric mixer on LOW (its a waste to splash magic all over the kitchen.) untill the whole bit is smooth and no lumps or pockets of flour. break dark shokolade into nickel size chunks, and stir in. pour mix into shallow pan (2-3cm), and pop in medium heat oven for about 30-40min. NOTE: I never time the puppies, I just look at 'em and know. A toothpick will come out with just a little brown color when they are done.

NOTES:

The longer you cook the hash and butter together, the sooner the effects seem to come on. Don't let the butter bubble too much, or you can taste the hash in the end-product.

Vary the sugar according to the "bitterness" off the hash. I can't really explain that, but if you eat raw hash too, you'll know what I mean.

Vary the flour to get chewy/fluffy brownies.

About 1dl of buttermilk is pretty good too added just before the sugar, add extra five minutes before adding the eggs.

When you put the dark shokolade in, this is the time to add other things like chopped walnuts, M&M's, pecans, and so on. I like this white shokolade with prailenes added (also looks cool with white swirls in the end product). I'm going to try caramel one of these days too.

Hash oil will work too, although it if you can smell any alcohol in the oil, you should heat the alcohol out before mixing into the butter.

Thanks to "Captain Cohen" for being my test subject for all the variations and mutations. Like you really hated it...

may the Tao cover all your star-voyages.....

You govern a kingdom by normal rules;
You fight a war by exceptional moves;
But you win the world by letting alone,
How do I know that this is so?
By what is within me!
The more taboo and inhibitions there are in the world,
The poorer the people become.
The sharper the weapons the people posses,
The greater confusion reigns in the realm.
The more clever and crafty the men,
The oftener strange things happen
The more articulate the laws and ordinances,
The more robbers and thieves arise.'
{Tao Teh Ching #57, Lao Tzu}

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 5 dl flour
• 3.75 dl peanut butter (or any other nut butter)
• 2 to 3 eggs
• 2 dl honey
• 2.5 dl butter (room temperature)
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 60 g finely sifted marijuana (hashish or hash oil may also be used)

1. Combine and blend the ingredients thoroughly.
2. Place cookie-size droppings of the batter on a baking tin and press lightly on each cookie with a back of the fork to flatten them.
3. Bake for 10 to 12 minutes at 190 C. Don't overcook.

For extra potency, cannabutter may be used in place of the butter.

From: Cooking with Pot
Site: www.weedmart.com/recipes/recipe.html

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-cooki etemperature), saute the weed in a bit of vegetable oil in a little pan or pot at a low-me dtemperature '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/wee dmixture down, then add however may cookies' worth of dough to the pan, mix it all u pto get all the weed and now-psychoactive green oil blended in, and then dollop out you rspecial green cookies onto the baking sheet along with their paler non-psychedeli cbrethren 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 o fTHC utilization - with oil or without, but I feel a bit safer using some oil because th eheat 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 t oburn, allowing you to add the isomerized toasted grass to almost anything. I particularl ylike sprinkling it on toast with butter and honey. Yummy!

From: Cooking with Pot
Site: www.weedmart.com/recipes/recipe.html

The good doctor put this recipe on some broadsheets and handed them out at a Folk Music Festival. The organizers got upset, so doc delivered the remainder of the sample sto some thankful musicians. Here's the recipe part of that sheet for your research an denjoyment.

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 female sto bloom?

• 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. Sti runtil smooth, add flour, nuts and powdered leaf. Stir well (add dash of skim milk i fnecessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 3 0squares according to bravado. Lasts 6 hours.

From: Cooking with Pot
Site: www.weedmart.com/recipes/recipe.html

• 12 ounces semi-sweet chocolate chips
• 4 Tablespoons Green Butter
• 1/4 cup superfine white granulated sugar
• 2 egg yolks, beaten
• 1 cup finely chopped blanched almonds
• 1/3 cup liqueur (Kahlua or Gran Marnier, etc.)
• chocolate decorates, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.

Melt chocolate in double boiler , and gradually add in the butter. Add sugar and cook, stirring constantly , until the sugar is dissolved. Remove from hea tand allow to cool as much as possible without letting it harden. Take about one to tw otablespoons of the hot chocolate mixture and stir into the egg yolks to warm the mbefore adding to the rest of the chocolate mixture, then stir in. Add almonds and mi xwell. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. Whe nit firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball abou tone and a half inches in diameter. Roll the ball in your palms. to form a ball. Then rol lthe ball into the chocolate decorates or almonds or whatever. Place in little paper cup sfor 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 wit hpowdered sugar. I am sure there are a zillion combinations.

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

From: Cooking with Pot
Site: www.weedmart.com/recipes/recipe.html

• 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

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 o fmilk to aid in mixing of remaining ingredients. Taste batter before cooking and adjus tamount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8to 12 minutes, depending on how large you made your cookies. Can be cooked for ashorter time for chewier cookies, or a longer time for drier, crisp cookies.

From: Flavors of India
Author: Shanta Nimbark Sacharoff
Site: www.paranoia.com

With the weekend coming up, you might find use for this recipe for bhang from Flavors of India by Shanta Nimbark Sacharoff.

• 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.

From: alt.drugs FAQ : "How do I prepare marijuana or hash to be consumed with my THC absorbing gastrointestinal system?"
Author: mtymp15@staff.tc.umn.edu

A FOAF is a cook whose closer friends (certainly not me) enjoy such intoxicating pleasantries. From what I've heard, the cannabinoids won't dissolve in water at any temperature. Browsing through my FOAF's cookbook, Adam Gottlieb's The Art & Science of Cooking With Cannabis (20th Century Alchemist, 1974), one might come across:

HOT BUTTERED BHANG

In a saucepan, melt half a cube (1/8 pound) of butter or ghee. Crumble a good handful of marijuana tops or leaves (1/3 - 1/2 ounce [!$WoW$!]). Stir the grass into the molten butter. Continue stirring over medium heat for one minute. While it is hot or sizzling, add 8 ounces of vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly. Continue to boil for 30 seconds or more, stirring all the while. A pinch or two of powdered cardamom seed may be added during the boiling...

After boiling as much as desired, strain the liquids. Press the mash in a strainer with the back of a spoon to remove all the juices. Discard mash or boil it again in fresh vodka to salvage more materials. Sweeten to taste with honey if wanted. Pour the liquid into 4-ounce wine glasses... Serves two. [!!]

This recipe is not only an efficient method of extracting the active principles from marijuana, and an excellent medium for assimilation (alcohol, butter and honey), but it also has a delicious and satisfying flavor. It is reminiscent of hot chocolate, but is much more pleasant to drink. It is one of the most swiftly absorbed cannabis concoctions. The effects of the grass may be felt in less than fifteen minutes. Cheers!

Newsgroups: alt.drugs
From: wmoreno@ringer.cs.utsa.edu (William Moreno)
Subject: Re: Searching for Pot-Beer recipe
Date: Sat, 1 May 1993 18:06:44 GMT

The following is from the "Ask Ed" column of the February 1991 issue of High Times (Reprinted without permission):

When making beer, can I add MJ at the time I add hops? Would the THC dissolve in the beer and would it contribute to the high and taste of the beer? How much pot is added to the wort (malt, hops and water mix)?

Ganja Brew
Marysville, CA

Ed answers:

MJ can be added to the beer at the same time hops are added. THC is oil/alcohol soluble and some of it will dissolve in the brew as it ferments.

Before being used for brew, the MJ should be thoroughly dried until it is crispy. This activates all the THC by removing water molecules from the THC molecules. Next the MJ should be gently washed by soaking it in cold water for several hours. This removes some of the water soluble tars and chlorophyll associated with the "grassy" taste of MJ injestables.

Nevil, of the Seed Bank, first discorved that when soaking in cold water, some of the glands fall off the pot and collect on the bottom of the container. These glands are so clean and free of plant debris, that when smoked they produce hardly any smoke and only an "essence" of taste. It's almost like smoking oil. Nevil also discovered that these glands can be rolled into a very brittle "hash". However, this material melts easily when heated, and does not re-solidify.

One easy way to handle the MJ is by using a giant nylon net "tea bag". These are often sold in brewing stores.

It is hard to say how much MJ goes in the brew since different people are sensitive to different amounts, and the quality of MJ varies greatly. Years ago, the Unknown Brewer used to add one ounce shade leaves per gallon of brew. This comes to about 1/10 ounce per bottle. Of course, less high quality grass would be needed.

Personally, the only thing I know about beer brewing is that the finished product is at my local supermarket. Please don'thold me responsible if this just wastes your bud (this IS a pun (MOAN) :-). I hope this infor- mation helps you. If you try it, let us know if it worked.

Will M.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 0.5 to 1 gram of hash
• 1.3 cm slice of butter
• milk (cold)

1. Add the butter to 0.5 l of boiling water.
2. Crumble in the hash and let slowly boil for a minute or more.
3. Fill two 2.5 dl parfait glasses (or any vessels that won't crack from the heat) one third the way with milk.
4. Strain the hash concoction through a fine-mesh strainer. Save the residue.
5. Add honey or other sweetener.
6. Flavor with cinnamon, nutmeg, vanilla extract, almond extract or any item of this sort.
7. Serves two.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 230 g or more of finely pulverized marijuana leaves and flowers (no seeds or stems)
• 2.5 dl milk
• 2.5 dl cream
• 1 teaspoon lecithin granules
• several tablespoons of honey
• 0.5 teaspoon vanilla extract

Milkshake:

Combine the marijuana, milk and cream. Add the lecithin granules and mix in a blender for 1 to 2 minutes. Pour into a saucepan and heat gently for 10 minutes in a double boiler.

Be careful not to overcook as this will make curds separate from the milk.

Stir in the honey. Pour back to the blender jar, add the vanilla extract, cover the top and refrigerate for several hours until chilled.

When you wish to drink it, put it on the electric blender for 30 seconds and serve in a glass with a straw.

Ice cream:

Do as above. Blend in a raw egg and whip thoroughly in a blender until frothy. Pour into any suitable vessel with a lid. Close the lid (waxed paper or plastic wrap will do). Freeze immediately.

For a psychedelic sundae cover with cannabis chocolate icing.

Using hash or hash oil in place of marijuana in this recipe:

Dissolve hash or hash oil in a small amount of butter or ghee. Otherwise as above.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 0.5 l whole milk (or half milk-half cream)
• 1 to 2 teaspoons cannabis tar
• 2 to 4 teaspoons honey
• 1 teaspoon vanilla
• a pinch of salt (optional)

Heat milk in a double boiler. When hot, stir in the tar, honey and vanilla. If milk has been used 1 to 2 teaspoons of butter may be added to aid the assimilation. Serves two.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 57 g marijuana (all parts may be used)
• vodka or a similar mixture of pure grain alcohol and distilled or spring water
• honey

Place the marijuana in a one liter mason jar. Completely cover the marijuana with heated vodka. Cap the jar and keep it in a moderately warm place for at least 5 days. Check occasionally to see that all of the grass remains submerged.

Strain and save the liquids in a bottle. Resoak the mash in fresh vodka for another five days or so. Strain the liquids and combine them with the first strainings. Cover the mash with distilled or spring water and let soak for another five days but no longer than that.

Heat the jar in boiling water for 45 minutes. Remember to loosen the cap first.

Strain the liquids while hot and add them to the other liquids. Filter the combined liquids through a conical paper coffee filter.

Because of the large amount of fine debris suspended in these liquids, it will be necessary several times to replace clogged filter papers with fresh ones.

If any murkiness remains in the filtered liquors, bottle them and let them stand undisturbed for about a week while the sediment settles and the liquid above it becomes clear. Siphon the clear liquids off the sediment.

Put the liquors in a clean mason jar with a slightly loosened cap and heat in a pan of boiling water for about 15 minutes or until the liquors warm to about 80 Celsius.

Stir in honey until the desired sweetness is attained. Pour the liquids through a funnel into a clean bottle; the taller and more slender the bottle, the better. More sediment will precipitate.

Carefully, so as not to disturb the sediment, siphon the clear liquids into a clean bottle. One or two cordial glasses will get you high in about 15 minutes.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• a small amount of heated pure grain alcohol, vodka or brandy
• highly concentrated hash oil

Use two or more grams of hash oil in 30 g alcohol. Add immediately, while still hot, to 0.8 l bottle of white wine at room temperature. Shake well to spread the resin evenly through the wine.

Hashish may be used if hash oil is not available. Break up four or more grams of hashish and dissolve in 110 g or more of hot alcohol. Hashish does not dissolve as easily as hash oil, so some extra stirring and repeated heating may be required.

One or two glasses of retsina sativa should do the trick.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• a pot of good coffee
• 1 teaspoon of finely-powdered straight Arabian mocha/cup
• a pinch of powdered cardamom seed
• 0.5 g of pulverized hashish/cup
• 1 teaspoon honey/cup

Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour on the coffee. Heat the Turkish pot over a low flame until it threatens to bubble over. Remove it from the heat immediately.

Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

To a cup of coffee add one shot of Creme de Gras and top with whipped cream. If you feel up to it, cannabis cooking brandy may be used instead of Creme de Gras.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 1 g cannabis tar
• heavy cream
• alcohol (optional)
• honey (optional)

Dissolve the cannabis tar in a cup of very hot coffee. It won't really dissolve unless you add some alcohol, but it will be sort of suspended in the coffee.

Add some heavy cream right away. Don't add too much honey, as too much sugar will slow down the digestion of the fat (containing the good stuff).

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

Stir into a cup of coffee one or more teaspoons of strongly concentrated cannabutter.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

Several drops of hash oil can be dissolved in a hot cup of coffee with cream added.

From: High Times
Site: www.hightimes.com

Majoon, in some provinces of India, is a potent jam which may be spread on crackers, used as a pastry filling or eaten by the fingerful. One way to prepare it is:

Toast 1/4 ounce of cleaned marijuana tops on a dry skillet over low heat until golden brown. Be careful not to scorch it. Pulverize the toasted grass with 1 cup chopped dates, 1/2 cup raisins or currants, 1/2 cup ground walnuts, 1 teaspoon each of ground nutmeg, anise seed, and ginger, and 1/2 cup honey.

Cook the mixture with 1/2 cup of water (add more if needed) until the ingredients have softened and can be blended together. While hot, add 2 tablespoons of melted butter or ghee and stir for 5 minutes. Seal in a jar and keep under refrigeration.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 5 dl prune or apple butter
• 1.25 dl ground almonds
• 1 tablespoon lemon juice
• 0.5 to 1 tablespoons powdered cinnamon
• 7 g powdered hashish

Thoroughly blend the ingredients. Seal in a jar and refrigerate. Usage: the same way as majoon.

From: UKCIA (UK Cannabis Information)
Site: www.foobar.co.uk/users/ukcia/highlife/eat.html
Authors: Charlie from Greenwich and Peach from Newcastle

One of my favourite recipes is The Yoghurt. Prepare in a teaspoon enough hash for a decent spliff. Add a small amount of cooking oil into the spoon so that it covers all the hash. Then heat the spoon with a lighter for about 2 minutes. The cooking oil will start to bubble and become cloudy with a dark colour. The oil extracts the THC from the hash and 'brings it to the surface'. When all the hash has dispersed into the oil, have a yoghurt ready prepared. Dip the spoon, with its contents, into the yoghurt and stir. Leave for 5 minutes to let it disperse into the yoghurt, however if you can't wait that long, eating instantly is still alright. When finished, throw away yoghurt carton and prepare for a trip!

Additional hints:

1. Let the oil/hash mixture cool before mixing to avoid curdling the yoghurt.
2. Use as little oil as possible so as not to impair the yoghurt's flavour.
3. If you only have one spoon, let it cool before diving in!

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 1 tablespoons ghee (or butter or vegetable oil) for every gram of hash oil to be combined
• 1.25 dl honey for every gram of hash oil

Heat the ghee at a low temperature and mix in the hash oil. Stir in the honey over heat until thoroughly blended. Pour into a jar while still hot. Allow to cool and cap.

One teaspoon of this honey is usually sufficient for a high.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 115 g cannabis tar
• 1 teaspoon or more of vanilla extract
• 115 g honey
• 1 teaspoon orange extract (optional)

Melt the tar in a double boiler. Add honey stirring all the while. Thoroughly blend all the ingredients.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• medium sized buds (5 to 10 cm)
• a few tablespoons of ghee or cannabutter
• honey

1. Remove the seeds (if any).
2. Tie a loop of rope around the stem of each bud. Loops should be at least 5 cm apart so they wont stick together.
3. In a small saucepan over low heat, melt the ghee or cannabutter.
4. Tilt the saucepan so that the butter collects in one corner and briefly (1-2 s) dip in each bud. Swish around while dipping so the butter gets into the in-between places.
5. Suspend the string for about 15 minutes to allow excess butter to drip from the buds.
6. Dip the buds in honey. Move them up and down in the honey in order to coat them thoroughly.
7. Suspend and allow to drip for a week. Beware of flies and ants.
8. The honey will have hardened somewhat. Dip in again, suspend and wait for it to harden. After about a week the bud smay be eaten or allowed to hang longer.
9. If the buds are to be kept for a long time they should be allowed to harden for several weeks after the last honey di pand then be wrapped in foil or plastic wrap.

Chew well for best results.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 1.25 dl chopped dates
• 1.25 dl raisins
• 1.25 dl figs
• 1.25 dl ground almonds
• 1 teaspoon ground aniseed
• 1 teaspoon nutmeg
• 1 teaspoon ginger
• 4 tablespoons hot hash oil/butter blend (for proportions and preparation see hash oil honey)

1. Mix and heat slightly all the ingredients except the butter.
2. Combine the mixture with the hot butter.
3. Cool the mixture. Knead, roll and cut into individual candy bars.
4. Wrap in waxed paper, foil or plastic.

Optional way of preparation:

Combine all the ingredients except the butter with 2.5 dl water, heat and mix in the butter.

Heat at a low temperature stirring constantly to prevent scorching. When this mixture has thickened to workable consistency, it is spread on a well-greased baking tin and placed in an oven at 107 C for 30 minutes or until hard enough to cut into individual squares. You may optionally add 1 gram of ginseng to each bar.

From: Cooking with Cannabis
Site: www.lycaeum.org/~sky/data/cooking.html

• 230 g nut butter
• 28 g or more of finely sifted marijuana or 14 to 28 g of pulverized or finely shifted hashish or 5 to 15 g of hash oil
• a few tablespoons of honey in accordance to your taste
• small amounts of some of these:
  • dried currants
  • shredded coconut
  • ground orange
  • lemon peel
  • powdered cloves
  • nutmeg

Combine the nut butter and cannabis. Mix in the honey and whatever else you desire. Knead until thoroughly blended. Roll into individual balls about the size of a large marble. Wrap individually in waxed paper, foil or transparent wrap. Keep under refrigeration.

One or two candy balls should be a ball.

From: Cooking with Pot
Site: www.weedmart.com/recipes/recipe.html

This one is an old-time favorite from the 1954 Alice B. Toklas Cook Book (which anyone could whip up on a rainy day).

This is the food of paradise - of Baudelaire's Artificial Paradises: it might provide an entertaining refreshment for a Ladies' Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winte rweather and is, indeed, more effective if taken with large quantities of hot mint tea .Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one' spersonality on several simultaneous planes are to be complacently expected. Almos tanything Saint Theresa did, you can do better if you can bear to be ravished by "u nevenouissement reveille".

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 eac hof stoned dates, dried figs, shelled almonds and peanuts: chop these and mix the mtogether. A bunch of cannabis sativa can be pulverized. This along with the spice sshould be dusted over the mixed fruit and nuts, kneaded together. About a cup of suga rdissolved in a big pat of butter. Rolled into a cake and cut into balls about the size of awalnut, it should be eaten with care. Two pieces are quite sufficient.

U.S.Volume Measure	Metric Equivalent
1/8 teaspoon	0.5 milliliter
1/4 teaspoon	1 milliliter
1/2 teaspoon	2 milliliters
1 teaspoon	5 milliliters
1/2 tablespoon	7 milliliters
1 tablespoon (3 teaspoons)	15 milliliters
2 tablespoons (1 fluid ounce)	30 milliliters
1/4 cup (4 tablespoons)	60 milliliters
1/3 cup	80 milliliters
1/2 cup (4 fluid ounces)	125 milliliters
2/3 cup	160 milliliters
3/4 cup (6 fluid ounces)	180 milliliters
1 cup (16 tablespoons)	250 milliliters
1 pint (2 cups)	500 milliliters
1 quart (4 cups)	1 Liter

Degrees Fahrenheit (F)	Degrees Celsius (C)
200 F	100 C
250 F	120 C
275 F	140 C
300 F	150 C
325 F	160 C
350 F	180 C
375 F	190 C
400 F	200 C
425 F	220 C
450 F	230 C

U.S. Weight Measures	Metric Equivalent
1/2 ounce	15 grams
1 ounce	30 grams
2 ounces	60 grams
3 ounces	85 grams
1/4 pound (4 ounces)	115 grams
1/2 pound (8 ounces)	225 grams
3/4 pound (12 ounces)	340 grams
1 pound (16 ounces)	450 grams

U.S. Dimension	Metric Equivalent
1/16 inch	2 millimeters
1/8 inch	3 millimeters
3/16 inch	5 millimeters
1/4 inch	6 millimeters
3/8 inch	9 millimeters
1/2 inch	1.3 centimeters
3/4 inch	1.9 centimeters
1 inch	2.5 centimeters
1 1/2 inches	4 centimeters
2 inches	5 centimeters
3 inches	8 centimeters
4 inches	10 centimeters
5 inches	13 centimeters
9 inches	23 centimeters
11 inches	28 centimeters
13 inches	33 centimeters
NOTE: All metric equivalents are approximate; they have been rounded to the nearest metric equivalent for ease of use.

U.S. Volume Measure	Imperial Equivalent
1 fluid ounce	1.04 fluid ounces
1 pint	0.83 pint
1 quart	0.83 quart
1 gallon	0.83 gallon