Date: Thu, 3 Jan 2002 16:57:40 -0800 (PST) From: lvnorml@yahoo.com (Las Vegas NORML) Subject: Cannabis recipes from Las Vegas Weekly To: lvnorml@yahoo.comThe Las Vegas Wekly is getting pretty cool for articles like this. Cannabis cookery
Get through your holiday hangover with these delightful chronic creations
By Kate Silver ( silver@vegas.com )
It's good to have friends in, er, high places. A couple of weeks ago, I called Dennis Peron, drafter of California Proposition 215 that legalized medical marijuana in 1996, to get an update on his Cedar City, Utah, medical marijuana bust (Las Vegas Weekly, Dec. 6, 2001, "One toke over the line"). Peron and John Entwistle, another marijuana activist, were caught smoking pot in a Motel 6. Both say their doctors prescribe pot to treat alcoholism.
Peron said the trial was pushed back to Jan 8. He carries high hopes for the outcome. "I know we're going to win. We have to win--the fate of the nation hinges on this. Not this case, maybe, but we have to get marijuana legalized. How long can this go on? The only drugs you can get legally are deadly: alcohol and tobacco. They're lethal."
Although Peron couldn't provide an update on the outcome of his trial, he could provide a nice piece of literature to fuel some doobage: Brownie Mary's Marijuana Cookbook: Dennis Peron's Recipe for Social Change.
To help your New Year's hangover and get things rolling in perhaps a new direction, we've reprinted some of the recipes found in the book. And a word of caution: Only indulge in the following if you have medical reasons for using THC (wink, wink).
MARIJUANA BUTTER 1 pound butter or margarine 1 to 4 oz. marijuana leaf or 1/4 to 1 ounce seedless flowers. Dosage is 1/2 to 2 teaspoons
Melt butter in large frying pan. Add marijuana. Cook covered on low heat for 20 minutes, stirring every 5 minutes. Let cool overnight, then store in a covered dish in the refrigerator. Great for garlic bread or to saut vegetables (Add 5 cloves chopped garlic.)
SHRIMP CASSEROLE 1 pound medium-size fresh shrimp 1 28-oz. can crushed tomatoes 1 8-oz. bottle clam juice 1 6-oz. can tomato paste 1 medium onion, diced 2 cloves garlic, mashed 3/4 tsp. salt 1/2 tsp. basil 1 cup dry white wine 1 box seasoned croutons 1 pound fresh sliced mushrooms 1/2-1 oz. ground marijuana leaf or 2-6 grams seedless flower Serves 12
Heat in covered frying pan, add marijuana, cook 20 minutes, stirring regulrly. Set aside. In bowl or pot, add tomatoes, clam juice, tomato paste, garlic, salt, basil and mushrooms. Mix well. Add marijuana, mix well and pour into greased casserole pan. Lay shrimp on top. Bake in oven at 350 degrees, covered with foil for 20-25 minutes until hot and shrimp is pink. Take out of oven and sprinkle seasoned croutons on top.
RICE SIDE DISH 14 oz. "Success 10-minute" brown rice 1 pound butter 1/2 pound Chinese peas, cut in half 1/2 medium onion, diced 2 medium tomatoes, diced 1/2pound mushrooms, sliced 1 cube butter, melted 1/4 cup sherry 1/2-1 oz. ground marijuana leaf or 2-6 grams of seedless flower Serves 12
Heat sherry and 1 cube of butter, then saut peas, onion, tomatoes and mushrooms. Set aside. Heat 1 pound butter until melted. Add marijuana. Cook covered for 20 minutes, stirring regularly. Cook rice according to instructions on package. Add marijuana and veggies to rice and mix well. Heat all together, stirring regularly to prevent sticking.
BLACK BEAN SOUP 1 15 oz. can of Progresso black beans 5 cups water Small amount of butter or olive oil 4 celery stalks, diced 2 onions, diced 4 carrots, diced 2 cloves garlic, mashed 1/2 tsp. pepper Salt to taste 1 cup dry sherry 1/2 to 1 ounce ground marijuana leaf or 3-6 grams of seedless flower Serves 12
Put beans and water in a large 8-quart pot or Dutch oven and mix well. Set aside. Saut in small amount or butter or olive oil, celery, onions, carrots, garlic, pepper and salt to taste until medium soft. Add beans and water and stir. Set aside. In a large frying pan, add sherry and marijuana. Cover and cook 20 minutes, stirring every few minutes on low heat. Add beans, water and veggies, stir or mix thoroughly. Put on medium heat and cook until hot, stirring occasionally.
BAKED MACARONI AND CHEESE CASSEROLE 1 8-oz. package elbow macaroni 2 tbsp. butter, melted 1 tbsp. flour 1 1/2 cups milk 1 onion minced 1 tsp. salt 1/4 tsp. dry mustard 2 cups shredded cheddar cheese 1/2 pound sliced mushrooms 3/4 cups olive oil 1/4 cup butter (1 cube) 1/4-1 oz. ground marijuana leaf or 3-6 grams of seedless flower Serves 12
Heat olive oil and butter. Add marijuana. Cook 20 minutes in covered frying pan. Set aside. Melt butter, add flour and mix until smooth. Add milk, cook slowly, stirring constantly until thick. Add onion, salt, dry mustard, cheese and marijuana mixture. Stir well. Add mushrooms. Boil macaroni, drain and add a little oil. Mix, stir. Grease baking pan well. Put in macaroni. Pour sauce over macaroni. Bake in oven at 350 degrees until bubbly.
HEMP SEED SALAD DRESSING 1 cup olive oil 1/2 cup sugar 1/2 cup wine vinegar 1 tbsp. hemp seed, chopped 1 tbsp. grated onion 1 tsp. salt 1 tsp. dry mustard 1/2 cup red wine 1/4-1/2 oz. ground marijuana leaf or 1-3 grams of seedless flower Serves six
Heat oil on low heat, and add marijuana. Cover and cook 20 minutes while stirring. Put in a blender. Add all other ingredients and blend on medium until thoroughly mixed. Store in a tightly covered jarin refrigerator. If too thick when ready to use, add a little more oil.
CHESTNUT STUFFING 1 pound butter or margarine 3 celery stalks, diced 1 large onion, diced 2 tbsp. minced parsley 1 tsp. salt 1/2 tsp. poultry seasoning 1/4 tsp. pepper 9 cups stale bread cubes or pkg. cubes 2 eggs slightly beaten 2 8-oz. cans sliced water chestnuts 1/2-3/4 oz. ground marijuana leaf or 2-4 grams seedless flower Eight pork chops Serves 8
Melt butter or margarine in a large frying pan. Add marijuana and cook 20 mintes covered on low heat. Saut in small amount of olive oil or butter, celery, onion, parsley, salt, poultry seasoning and pepper until soft. Mix in large bowl with bread crumbs, 2 eggs and chestnuts. Add marijuana and mix thoroughly with hands. Stuff one 10-12 pound turkey or two chickens. Also can be used to stuff six pork chops cut 2 inches thick.
CHOCOLATE CHIP COOKIES 1 pound butter or margarine 1 cup white sugar 5 eggs, well-beaten 3 1/2 cups sifted flour with 2 tsp. baking powder 1 tsp. salt 2 12-oz. packages of chocolate chips 1/2 to 1 oz. ground marijuana leaf or 2-6 grams seedless flower Yield: about 60 cookies
Melt butter or margarine in double broiler; add marijuana and cook covered for 20 minutes. Pour into large bowl. Add white sugar, mix well with electric mixer, add brown sugar and mix well. Beat five eggs well into the mixture. Sift flour, baking powder and salt together, then add to egg mixture, mixing with a large spoon by hand until well-blended. Mixture will be thick. Drop by teaspoon onto 17x11-inch cookie sheet. Sheet will hold 24 cookies. Bake in oven for 10-12 minutes at 375 degrees. Yield: about 150 cookies.
GREAT CHIP DIP 24 oz. sour cream 1/2 cup chopped chives 1 cup small shrimp 1/2 cup dry white wine 2 tbsp. mild salsa 1/2-2 oz. ground marijuana leaf or 4 to 12 grams seedless flower. Serves 24
Heat wine and add maryjane. Cook 20 minutes on low heat in covered frying pan. Let cool.
Put sour cream in large bowl and add all other ingredients. Mix wll. Store in tightly covered jar for one day or more in refrigerator.
For more information, contact cbc@marijuana.org
Back to homepage