Cannabis Kitchen Recipes -------------------------------------------------------------------------------Fun Duh-Mentals A few things to consider for every cannabis recipe...

Mass - The mass (weight) of cannabis called for by a recipe refers to the pre-de hydrated weight, generally 'as-received', 8-12% moisture by weight. Dehydration - After chopping the marijuana, excess moisture should be removed fr om the herb by drying. Air-drying can be effective in arid regions. Otherwise, s pread the cannabis on a baking sheet and oven-dry at 150F (65C) for not longer t han 15 min. This heating step may contribute somewhat to the needed decarboxylat ion. The cannabis should be crispy and easily crushed to finer particles. Crush/ powder before use. As it cools it will absorb moisture from the air as it attemp ts to establish equilibrium (internal water = external water).. Decarboxylation - Loss of CO2: In nature THC forms in a series of steps; It is i n the middle of a sequence of steps. Simplified, this chemistry happens in the t richome (resin 'gland') over time: A -> B -> C -> THC-ACID -> THC -> D -> E... E arly in time there is much A & B with little or no D & E. At the end of the pla nt's life, there may be much D & E with little A & B. The point is that chemical content changes with time and there is always more than one chemical present. C annabis harvest is ideally targeted to maximize THC, so there will always be ple nty of THC-acid around that has not yet converted to THC. This conversion of THC -acid (tetrahydrocannabin-olic acid) to THC (tetrahydrocannabin-ol) is called de carboxylation, which is the loss of a CO2 molecule. Decarboxylation occurs naturally but as with most chemical reactions, heat acc elerates it. When ganja is smoked, the heat source helps decarboxylate any THC-a cid to the desired psychoactive THC. (This poses interesting questions about ove rall efficiency of vaporizors and the critical importance of having the heat wel l distributed throughout the ganji.) When cooking marijuana it is necessary to S IMMER it in fat (or alcohol, but that's dangerous!). This fat serves as a solven t to extract plant oils, and it aids absorption of those oils in the gut. Simmer - "Simma Down Now!" The pulverized cannabis needs to have the cannabinoid s extracted, and to have the THC-Acid decarboxylated. The cannabis is stirred wi th melted butter or oil, enough to create a green slurry that is easily stirred. If using butter, it should first be melted and separated from any water. The sl urry is heated to simmer (flame = low, elec. = medium) for about 15 minutes, nev er hotter. If the mixture starts to turn brown, it's too hot. "Simma down now!". The oil soluble chemicals will extract into the butter and some decarboxylation should occur. Be mindful that excessive heating destroys cannabinoids. Filter or Not? The slurry can be used as-is but the food will definitely take on an earthy taste that will likely overpower other flavors, and leave tiny green bits in the teeth. But often the most chocolatey brownies go well with earth, an d red wine. When in doubt, filter the hot slurry (caution!) through a wad of che esecloth in a funnel. Doubled grain bags used in homebrewing work well. Coffee f ilters are too slow. Squeeze the wad to extract the juices. Ideally some 'clean' oil can be used to rinse the wad and get the remaining extractables (in nature, two rinses are best). Use your extract as recipes call for. Refrigerate any unu sed butter/oil. Compost the wad. -------------------------------------------------------------------------------METRIC CONVERSIONS: 1dl = 3.8 fl. oz. 28.3g = 1 oz. Cooking with Cannabis by Adam Gotleib Provided for Information Only

* Cannabis Science does not advocate cooking as it can be dangerous. **Because of slow GI absorption, eating cannabis can lead to unpleasant experien ces that generally cannot be attained by smoking. The desired effect with inhale d cannabis is self-titrated, thus further consumption stops when the desired eff ect is achieved. A measured dose is uneccesary when inhaled because the onset of effects is quick. But when eaten, dosage cannot be controlled in this manner an d so measurement becomes critical, you are committed to the dose swallowed. The challenge is, measurement of cannabinoids by the Joe the Plumber is extremely di fficult due to prohibition. If you eat a batch of cannabis that you have not yet tried, start slowly and use several sessions (days) to establish potency, and t hen work up to the desired effect based on your data. You'll then have the abili ty to better predict effect relative to # of brownies. ***The effects of orally ingested marijuana often last longer than with other ro utes of administration. Midnight brownies can lead to a groggy morning. Excerpts from 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 o f cannabis as well as some tasty cannabis recipes. courtesy of The Hippie at Helsinki University of Technology 31.8.1995 -------------------------------------------------------------------------------"The effects here will be less pronounced during the initial stages than those f rom 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 [via self-titration] which tell the smoker that he has had enough..." - The pharmacology and metabolism differ with a different route of administratio n. [cs] "One may eat ten times too much and still be eating more before the first effect s of the high have even arrived." Had too much? Anxiety, dizziness, sweating, disorganized thinking, hallucination s. The bark is worse than the non-existent bite! Remember, you ate a little too much cannabis and it WILL go away soon; it is only natural cannabinoids and your body has a built-in system for dealing with them. Trust your body, it knows exa ctly what to do. No physical harm done. -------------------------------------------------------------------------------THC is more efficiently assimilated if it has been dissolved in fats or alcohol. This is why the Leary Biscuit works with cheese but not without. -cs The presence of little sugar in alcohol or in an oil-based confection may somewh at facilitate the assimilation of the THC. Too much sugar, however, can interfer e with the digestion of the fats and their payload of THC. Eat on an empty stomach. A little of the right kind of food will aid in the assi milation of cannabis resins; too much food will merely dilute its potency and wa ste much of it. - Too much food will also slow onset, sometimes leading to that 2nd or 3rd brownie...oops! -cs While too much heat or overcooking can destroy THC activity, normal cooking temp eratures and times can increase potency by activating the THC via decarboxylatio n (below). -cs -------------------------------------------------------------------------------Ginseng counterbalances the effects of cannabis and helps the consumer maintain clarity under its influence. Ginseng is an excellent tonic for the nerves, blood circulation and glands. It also helps the body to heal itself more swiftly. Light-to-Moderate caffeine consumption can also help here in overcoming Amotivat

ional Syndrome, which is your CHOICE, not a side effect! (Sitting on your ass is YOUR choice, and is easily overcome if desired. Avoid feeding the stereotype.) -------------------------------------------------------------------------------Recipe - Leary Biscuit 1 - Ritz Cracker, 1-slice (3cm s bud (~0.5-1g), dab of butter r, dab with butter, cover with etely draped the bud. Enjoy! x 3cm) of fatty cheese (cheddar), 1-small cannabi (optional but aids process). Place kind on cracke cheese, microwave ~8s until oily cheese has compl Grinny, Social, Happy.

-------------------------------------------------------------------------------GHEE Ghee is clarified butter often used in Indian recipes. Properly prepared ghee ca n be kept in room temperature or in a moderately cool place for many months with out spoiling. Preparation: Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temp erature (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 ref rigerator. 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 wi th the aid of a cloth or paper towels. Repeat with fresh salt and oil until no m ore 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 but ter to simmer for a while. White particles will float to the top. Stir frequentl y to insure that nothing sticks to the bottom. Eventually the butter will start to bubble over. Remove the wok from the stove a nd let it stand for about five minutes during which the white particles will sin k 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 ho t. This will lessen the butterscotch flavor. The color of the ghee should be sli ghtly 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 s alted butter is used the residue is worthless. -------------------------------------------------------------------------------Cannabis Butter (CannaButter) Recipe CannaButter is something that many people would love to know how to make. Well, to be honest it is quite simple! However, you want to do it right as you'r e using material that is not necessarily ideal to waste. If done properly using

this recipe you can maximize the quality and quantity of the CannaButter you mak e.So to start we will begin by listing some of the things you are going to need. .. **Proper Clothing Is a MUST. When you have fats and water together they tend to be very volatile and burning your arms is not a part of this recipe. So please u se HOT GLOVES and long sleeves as you may or may not accidentally burn yourself. ** Materials you will need: - A strong grinder to grind the Cannabis material. - A stove to heat the CannaButter. - A medium sized heavy duty sauce pan/pot with lid. It's important to have the p ot the same size as the element that it is on to ensure even heat distribution. - A measuring cup. - A whisk or a large fork to mix the material with the water/butter solution in the pot. - Cheese cloth to strain the material before cooling. - A bowl large enough to hold and cool the CannaButter material. - A space in your refrigerator to cool and separate the water from butter. - A heavy duty plastic wrap to handle and compress the CannaButter into a smalle r, easier to handle shape. - A freezable container to store the material - A space in your freezer to store the finished product. Please Make sure you have all these things before you begin and have them set as ide as you will need them immediately during and at the end of the CannaButter m aking process. Note: To make a strong CannaButter you will need to adjust the amount of Cannabis you use in accordance with the strength of butter you would like. It is not recommen ded to make weak CannaButter or reduce the Cannabis:Butter ratio as you may feel "ripped off" after you've tried the butter. This recipe will make about 350g of medium-grade strength CannaButter. Remember you will have a small loss when handling the material. So with that being said, Ingredients you will need: - 1lbs of unsalted butter. - 2cups of water. - 1 ounce of premium,middle or low grade Cannabis. Obviously the better product you use the better the butter will be. That's it! Okay, Now go get your shit together and let's cook! To Prepare: We'll begin by grinding the Cannabis material very very fine. Way beyond the ext ent that you would grind it if you were smoking it. Make your Cannabis a fine po wder. Using an electric coffee grinder dedicated to the purpose of grinding Cann abis or cleaning one VERY, VERY well. It's suggest buying a rinky dink coffee gr inder if you do not have one as cutting the Cannabis with scissors or grinding i t with a space case grinder will not make the Cannabis fine enough. You basically want a bowl of very, very fine Cannabis material. Cooking: Bring 2cups of water to a covered boil. Once the water is boiling, add your butt er and melt it in the water. Once the butter is melted, reduce the heat to a ver

y low setting so that when covered the CannaButter will simmer but not boil. We will now add the ground Cannabis material to the water and butter solution...Onc e you add the Cannabis powder you will whisk and mix it into the pot thoroughly, so that there are no clumps and nothing stuck to the bottom. Now that you've ma de sure there are no clumps in the solution, place the lid on the pot and leave the heat on a minimum temperature. The CannaButter is now ready to simmer and cook for 22-24 hours. This amount of time is important. It is required to extract the THC from the finely ground Cann abis. However, you do not want to cook the CannaButter any longer than 24 hours. NO MORE THAN 24 HOURS. After 24 hours the THC will degrade and the butter will go bitter. During this 24 hour cooking period you will need to check on the CannaButter eve ry few hours to ensure that the boil is not to strong and to ensure that the but ter has not reduced to much. If you find the solution reducing faster than expec ted it does not hurt to add a few table spoons of water over the 24 hour period. Extraction: Once you have simmered the CannaButter for long enough, turn the heat off. Let the solution sit for 2-4 minutes and remove it from the heat. USE APPROPRIATE CLOTHING AS THIS IS WHERE YOU CAN BURN YOURSELF...in other words .. don't do this next step in your boxers. You are now ready to extract the used Cannabis material from the CannaButter sol ution.. Place the cheese cloth over an open bowl and ensure that when the liquid is pour ed through the cheese cloth will not go with it. The idea here is to strain the solution using the cheese cloth so that you will not have bits of cannabis in th e solution. Most of the THC is extracted by now. Once the solution has been stra ined through the cheese cloth and the material collected, you will have a soluti on in a bowl and cheese cloth full of soggy Cannabis material. Squeeze and extract as much of the solution from the cheese cloth and material a s possible. The butter solution is what you want, not the bi-product which is the soggy Cannabis. Remove as much of the solution as possible into the bowl. Cooling: Place the bowl with the CannaButter solution into your reserved space in your re frigerator and let it cool for a few hours, even overnight. This process will se parate the fats from the water. The fat being our CannaButter. During this proce ss you will be able to see the progress of the butter as it cools, much like wat ching Jell-o go firm. However, you want to let it sit long enough to ensure the complete separation of the fats from the water. Removing Your Butter and Storing: Removing the butter from the bowl may seem a bit tricky...but will be considerab ly less messy if you use the Heavy duty plastic wrap to handle the now solid but ter. Simply remove enough plastic and use it like a doggy bag to remove the top slab of CannaButter from the bowl. Pat dry the CannaButter to remove any excess water. Now use the plastic wrap to compress the CannaButter into a smaller more manageable size. Store in a freezable,airtight container or mason jar. Note: Depending on the amount of CannaButter you make, it may be better to use a slott ed spoon or spatula instead of your hands. KEEP FROZEN AT ALL TIMES. If kept frozen the butter will not go bad or lose any potency before you get aro und to using it. The butter will melt quickly once it warms up.. so handle it quickly and keep it

in the freezer as much as possible. And that's it! Now go lick clean some utensils and enjoy your CannaButter. CannaButter can be used in a range of things and can even be used to bake goods like muffins,cookie and brownies. Some simply enjoy CannaButter on toast. Whatev er you decide to use it in or on, remember that you do not want to re-cook it bu t baking it into something for a short period of time (about the length of time it takes to bake cookies or muffins) will not harm your CannaButter at all. That's it! get cookin'! This recipe was brought to you by the King Of Shiva, BobBong -------------------------------------------------------------------------------CANNABUTTER Melt 0.5 kg (1.1 lbs) of butter or ghee in a saucepan. Add several ounces (1 oz = 28.35 g) of finely sifted marijuana. Simmer and stir for a few minutes until t he butter takes on the greenish color of the grass. Pour the butter through a fine stainer. Press the mash firmly to squeeze out as much butter as possible. A little heat may be applied beneath the mash to help t he butter flow better. Do not discard the leafy material. Simmer it in (hot) milk or vodka and sweeten with honey to make a tasty and effective beverage. For extra potency the process may be repeated by heating more marijuana in the s ame butter. Otherwise do as above. A simpler and more potent cannabutter can be done by using hashish or hash oil i nstead of marijuana. Heat and stir until all the hash or oil dissolves in the bu tter. As much of hash or oil may be used as desired as it will dissolve very eas ily. -------------------------------------------------------------------------------CANNABUTTER, method II Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops. Fill the pot 3/4 the way with a mixture of 1 part butter and 4 parts of water. Boil f or 30 minutes stirring frequently.**Note that the author ignored overall volume. Don't FILL the pot or boiling leads to a mess! Remove as much debris from the bottom as possible. Allow the liquids to cool to room temperature, then refrigerate. The butter will harden on the top and can be removed. Discard the water. If a stronger product is desired the process can be repeated with fresh water an d grass. -------------------------------------------------------------------------------CANNABIS COOKING BRANDY 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, brand y 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 minute s. 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. -------------------------------------------------------------------------------HOT BUTTERED BHANG (2 servings) 55 g butter or ghee 10-15 g good marijuana tops or leaves 2.5 dl vodka powdered cardamom (optional) honey (optional) whipped cream (optional) Melt the butter in a saucepan. Crumble in the grass and stir it in. Continue sti rring over medium heat for one minute. While it is hot and sizzling, add the vod ka. Be cautious that the hot butter does not make the mixture spatter. It is bes t to pour in the vodka swiftly. Continue to boil for 30 seconds or more stirring all the while. The cardamom may be added during the boiling. The longer you boil the less alcohol the drink will have. After boiling for desi red time strain the liquids. Press the mash with a spoon to remove all the liqui ds. The effects may be felt in less than 15 minutes. -------------------------------------------------------------------------------INSTANT HASH BANG for 2 0.5 to 1 gram of hash 1.3 cm slice of butter milk (cold) Add the butter to 0.5 l of boiling water. Crumble in the hash and let slowly boil for a minute or more. Fill two 2.5 dl parfait glasses (or any vessels that won't crack from the heat) one third the way with milk. Strain the hash concoction through a fine-mesh strainer. Save the residue.

Add honey or other sweetener. Flavor with cinnamon, nutmeg, vanilla extract, almond extract or any item of thi s sort. -------------------------------------------------------------------------------MAJOON 7 g cleaned marijuana tops 2.5 dl chopped dates 1.25 dl raisins or currants 1.25 dl ground walnuts 1 teaspoon ground nutmeg 1 teaspoon anise seed 1 teaspoon ginger 1.25 dl honey 1.25 dl water (more if needed) 2 tablespoons melted butter or ghee Toast the marijuana on a dry skillet over low heat until golden brown. Mix all t he ingredients except the butter and cook until the ingredients have softened en ough to be blended together. While hot add the butter and stir for 5 minutes. Seal in a jar and store refrige rated. Majoon may be spread on crackers, used as a pastry filling or eaten by th e fingerful. -------------------------------------------------------------------------------HAMENTASHEN 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. --------------------------------------------------------------------------------

MARRAKESH WHITE COOKIES 2.5 dl warm cannabutter 1.25 dl sugar or honey 1 egg 2 teaspoons vanilla extract or for variation almond, orange or lemon may be used 7.5 dl flour 1 teaspoon baking powder almonds Blend together cannabutter and honey. Beat in the egg. Stir in the vanilla extract (or any other flavoring you may be using). Sift together the flour and baking powder. Combine the ingredients to make a dough. Chill the dough for an hour until firm. Roll the dough to about 0.5 cm thickness. Cut the dough into 2.5 to 5.0 cm circles. Use a cookie cutter or a small drinkin g glass. Place the cookies on a baking tray or cookie sheet and press an almond into the center of each cookie. Bake at 190 C for 6 - 8 minutes. -------------------------------------------------------------------------------THC PBC's (TetraHydroCannabinated Peanut Butter Cookies) 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)

Combine and blend the ingredients thoroughly. Place cookie-size droppings of the batter on a baking tin and press lightly on e ach cookie with a back of the fork to flatten them. Bake for 10 to 12 minutes at 190 C. Don't overcook. For extra potency, cannabutter may be used in place of the butter. -------------------------------------------------------------------------------Candy Buds (aka Honey Buds) medium sized buds (5 to 10 cm) a few tablespoons of ghee or cannabutter honey Remove the seeds (if any). Tie a loop of rope around the stem of each bud. Loops should be at least 5 cm ap art so they wont stick together. In a small saucepan over low heat, melt the ghee or cannabutter. 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-betwe en places. Suspend the string for about 15 minutes to allow excess butter to drip from the buds. Dip the buds in honey. Move them up and down in the honey in order to coat them thoroughly. Suspend and allow to drip for a week. Beware of flies and ants. The honey will have hardened somewhat. Dip in again, suspend and wait for it to harden. After about a week the buds may be eaten or allowed to hang longer. If the buds are to be kept for a long time they should be allowed to harden for several weeks after the last honey dip and then be wrapped in foil or plastic wr ap. Chew well for best results. -------------------------------------------------------------------------------ACAPULCO GREEN 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 unti l avocados are mashed and all the materials evenly 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. -------------------------------------------------------------------------------HASH OIL HONEY 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 ov er 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. -------------------------------------------------------------------------------HASH OIL CANDY BARS 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 has h oil honey above) Mix and heat slightly all the ingredients except the butter. Combine the mixture with the hot butter. Cool the mixture. Knead, roll and cut into individual candy bars. Wrap in waxed paper, foil or plastic.

Optional 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 mi xture has thickened to workable consistency, it is spread on a well-greased baki ng 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. -------------------------------------------------------------------------------EASY CANDY BALLS 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 desi re. Knead until thoroughly blended. Roll into individual balls about the size of a large marble. Wrap individually in waxed paper, foil or transparent wrap. Kee p under refrigeration. One or two candy balls should be a ball. -------------------------------------------------------------------------------CANNABIS MILKSHAKE & ICE CREAM 230 g or more of finely pulverized marijuana leaves and flowers (no seeds or ste ms) 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 bl ender 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 ser ve in a glass with a straw. Ice cream: Do as above. Blend in a raw egg and whip thoroughly in a blender unti l frothy. Pour into any suitable vessel with a lid. Close the lid (waxed paper o r plastic wrap will do). Freeze immediately. For a psychedelic sundae cover with cannabis chocolate icing (below). 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 abov e. -------------------------------------------------------------------------------CANNABIS CHOCOLATE ICING 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 bl end all the ingredients. -------------------------------------------------------------------------------HOT COCOA type beverage for 2 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 m ilk has been used 1 to 2 teaspoons of butter may be added to aid the assimilatio n. -------------------------------------------------------------------------------CURRIED HASH 1 part curry 3 to 4 parts powdered hashish Half fill a jar with the ingredients and shake vigorously to blend them homogene ously. A teaspoon of the mixture may be sprinkled upon any suitable small dish. Hot but tered rice and vegetables are ideal because of the fat content. Do not use with heavy meals as this will produce a very poor effect. -------------------------------------------------------------------------------ONION SOUP RUDERALIS 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 t he onions are partially cooked, but have not yet begun to brown stir in the mari juana. 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 fe w minutes. Add the onions to the heated water. Thoroughly rinse the pan with thi s 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. -------------------------------------------------------------------------------CREME DE GRAS

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 wit h 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 anot her five days or so. Strain the liquids and combine them with the first strainin gs. 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 combi ned liquids through a conical paper coffee filter. Because of the large amount o f 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; Carefully, so as not to -------------------------------------------------------------------------------RETSINA SATIVA 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 requi red. One or two glasses of retsina sativa should do the trick. -------------------------------------------------------------------------------CANNABEER

Do a concentrated extraction of the cannabinated hops fruits into hot vodka or e thanol. This can be added to the beer after it is brewed (or purchased). If cann abinated hops are not available, a marijuana/alcohol extraction can be combined directly with a bottle of commercial beer. Experiment with different amounts. -------------------------------------------------------------------------------CANNABIS AND COFFEE Turkish Eye Opener 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 coffe e. Heat the Turkish pot over a low flame until it threatens to bubble over. Remo ve it from the heat immediately. Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. T he coffee is sipped from the top and the powdered mocha, honey and whatever is e aten like a candy from the bottom with a spoon. -------------------------------------------------------------------------------Leprechaun's Delight (Irish style coffee) 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. -------------------------------------------------------------------------------Jack Tar Coffee 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 wil l slow down the digestion of the fat (containing the good stuff). -------------------------------------------------------------------------------BUTTERBALL COFFEE

Stir into a cup of coffee one or more teaspoons of strongly concentrated cannabu tter. -------------------------------------------------------------------------------HASH OIL & COFFEE Several drops of hash oil can be dissolved in a hot cup of coffee with cream add ed. -------------------------------------------------------------------------------TEAS TO EASE THE HASH-PARCHED THROAT MOROCCAN TEA 2 parts of black tea 3 parts peppermint leaves 1 part hibiscus flowers (or rose hips) The mint has a cooling and soothing effect upon the throat. The black tea and hi biscus together act as a mild and pleasant astringent. The black tea also contai ns 2% caffeine, which helps to counter the effects of overindulgence. This tea should be steeped, but not boiled. Let steep for 2 to 3 minutes before serving. Sweeten with honey, not white sugar. If you use rose hips, they should be crumbled and added to the boiling water. Th is is afterwards poured over the black tea and mint leaf mixture. -------------------------------------------------------------------------------Other Teas You Can Invent The ideal hash-smoker's tea consists of a soothing aromatic, a demulcent, a heal ing agent, and a mild astringent. A mild expectorant may also be included, as we ll as any palatable herb which serves as an antispasmodic. Among the demulcent herbs are: peppermint, spearmint, thyme, sage, wintergreen, cardamom seeds, cloves, cinnamon, allspice, eucalyptus leaves, angelica seed, hy ssop, ginger root, coriander seeds and catnip. Among the mild astringent herbs are: thyme, sage, rosemary, comfrey root and lea ves, ginseng and elecampane. Among the expectorant herbs are: horehound, mullein flowers, goldenrod leaves, l ungworth and forget-me-not leaves.