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1 post-Fic challenge Furlow (remove cigar and welding mask)
4 tannot roots
3 French hens
2 trellkez,
9 dentics (Boiled)
Salt and Cajun Seasonings
Directions:
1. Stuff dentics into the trellkez
2. Stuff trellkez into hens
3. Stuff hens into tannot roots
4. Stuff tannot roots into Furlow
5. Stuff Furlow into oven, if no one has beat you to it.
Cook until return of wormhole data has been negotiated. Renege on your end of bargain and bake another arn. Remove from oven. Bludgeon until unconscious and tender. Bake another arn and have a Raslak. Serve hot. Garnish with Gavork and shredded restraining order. – This one is fattening. Don’t bother eating it, just rub it directly into your waistline. The nutritious ingredients will keep you in shape. The shape will be triangle.
Ingredients:
20-25 Morlian Death Spider legs
1 cup water
1 cup soy sauce
1 cup sugar
1/4 cup sweetened pineapple juice or crushed pineapple
1 tsp garlic powder
1 tsp ground ginger
1/4 cup salad oil
Mix all ingredients.
Pour over spider legs in shallow pan. If Cub Foods is out of Morlian Death Spiders, 18 20 chicken wings will do just fine. Cover and refrigerate overnight.
Throw into crockpot on low for 8-10 arns, stirring occasionally. Feeds five people, or one Hynerion.
These burgers have a surprise inside
1/2 cup dill pickle juice
1 envelope onion soup mix
2 pounds lean ground beef
30-42 dill pickle chips
Mix pickle juice and onion soup mix; add ground beef and mix thoroughly. Divide into 12 thin patties. Arrange 5 to 7 dill pickle chips in the center of six patties; cover with remaining patties and seal edges well. Pan fry in non-stick fry pan or broil 5 to 6 minutes on each side.
Variation: Mold burgers into hot-dog-shaped patties and use sliced-lengthwise sandwich pickles between patties.
Serves 6, or 1.5 Hynerions, or 3 ChickletsWithGun. Per serving: 350 calories, 35 g protein, 2 g carbohydrate, 22 g fat, 115 mg cholesterol, 690 mg sodium, Not even a pinch of Chlorium, so if your in pain, have a Raslak.
* An edible recipe from the good folks at www.ilovepickles.org