Bud Butter
Melt a pound of butter in a pan. Mix 60-70 (or more) grams of thoroughly sifted pot in it. Let it boil carefully for
8-10 minutes until the butter has turned a greenish 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. Warming 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. As for the leaves that are left over, they're
worthless and can be thrown away as they most likely no longer contain viable THC. You can fry more leaves in
the same butter in you want to increase its strength.
Alternative: Hash Butter
A simpler and stronger version of the cannabis butter is made by mixing melted butter with hash or hash oil instead of pot. No frying neccesary --
just warm it up and mix it until the hash is dissolved in the butter. You can put as much hash into it as you want. Another plus is that there are no
remaining leaves to worry about.
Bud Brownies
Ingredients:
Hershey's Premium Baking Bar Unsweetened Chocolate- 4 squares
1 cup butter
2 cups sugar
4 eggs
3/4 cup of flour
1/4 tsp. vanilla extract
a LOT of dried leaves and/or buds (seeds removed)
Start by putting leaves and bud in a coffee grinder, then put the powdered stuff in a measuring cup until you
have about 1/3 cup. Fill the measuring cup the rest of the way with flour. Now heat the oven to 350' F. Melt the
chocolate squares in a bowl with the butter and stir until smooth. Add the sugar. Add eggs one at a time. Now
add the vanilla extract and stir in the flour/weed mixture. Mix it together until smooth. If you want, add chopped
nuts. Bake in a 13x9x2 inch pan for about 35-40 minutes. Makes 3 dozen brownies!
Stir-Fry Bud
Ingredients:
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
bud-butter
1/8-1 ounce of finely chopped bud
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. 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.
Banana Budz Cake
Ingredients:
1/2 cup butter
2 cups sugar
2 eggs
2 bananas (ripe ones)
1/3 cup of milk
1 teaspoon vinegar
2 cups flour
1 teaspoon baking soda
1/8 to 1/2 ounce of bud or 1 ounce of leaves
First you need to add about 1/8 to 1/2 half an ounce of bud to the butter. Melt the butter and add the bud and
mix just like it says in the recipe for bud-butter above. Note: if you are already substituting bud butter in this,
you may want to use less than suggested, but then, you can be the judge. 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 9
x 5 inch loaf tin. Bake it for 1 hour at 350' F, or until you can stick a toothpick in it without stuff sticking to the
toothpick. Leave til next day to slice and butter. Note: use bud-butter if you want. Just be careful if you've
already use bud-butter in the recipe, go slow, eat a piece or two and wait an hour. Then go with more.
Acapulco Green
Ingredients:
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped buds and/or leaves
Mix the vinegar, weed, and chili powder together and let the mixture stand for one hour. Then add avocados and
onions and mash it all together. It can be served with tacos or as a dip.
Pot o' Spaghetti Sauce
Ingredients:
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped buds and/or leaves
1 pinch pepper (maybe a pinch or 2 or 6 more)
1 can (6 oz.) water, add it to the tomato paste, use the same can
1/2 clove minced garlic (better go with 2 or 3 for good measure)
1 bay leaf (hint, bay leaf is psychoactive too -- adding more may or may not effect this. If you chew a leaf or
two it is a mild hallucinogen)
1 pinch thyme
1/2 teaspoon salt
Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.
Maryjane Meatballs
Ingredients:
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup (optional, you can use any cream of x soup)
1/4 cup bread crumbs
3 tablespoons weed, can use more if you want
3 tablespoons India relish (optional I think)
Mix it all up and shape into meat balls. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup
water, cover and cook over low heat (~350 F) for about 30 minutes. Feeds about four people.
Weedloaf
Ingredients:
1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped buds and/or leaves
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled
Put in a bread pan or shape into a loaf on a cookie sheet. Set oven for 400' F. Cook for 1 hour. Serves about six
people.
Rasta Bird Stuffing
Ingredients:
5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds (optional, I think it would taste like shit)
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted bud butter
1/2 cup chopped buds and/or leaves
2 tablespoons red wine
Mix it all together, and then stuff it in the carcass of a bird you've shot, and cook. Or you can just put in the
oven for about 400-450 F for 30 minutes, give or take depending on how your oven works and how well you want
it done. A much easier variation is to simply get a box of stove-top stuffing, make it like it says, and add the
bud.
Pork and Beans and Pot
Ingredients:
1 large can (1 lb. 13 oz.) pork and beans
1/2 cup bud and or leaves
4 slices bacon (more or less, depends how much bacon you like in it)
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings (optional)
Mix together in a casserole, cover top with pineapple and bacon, bake at 350 degrees for about 45 minutes.
Serves about six.
Chili Bean Pot
Ingredients:
2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped buds and/or leaves
1/2 cup mushrooms (optional)
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.
Pot Soup
Ingredients:
1 can condensed beef broth
3 tablespoons of good bud
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress
Combine all ingredients in a saucepan and bring to a boil over medium heat. Place in a refrigerator for two to
three hours, reheat, and serve.
Sesame Seed Ganja Cookies
Ingredients:
3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. bud and/or leaves
Toast the weed until slightly brown and then crush it in a mortar. Mix crushed weed 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.
Majoon
Ingredients:
1/4 ounce buds
1 cup chopped dates
1/2 cup raisins or currants
1/2 cup ground walnuts
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ginger
1/2 cup honey
2 tablespoons melted bud butter
1/2 cup water
Ok, majoon is a potent jam which may be spread on toast or crackers, used as a pastry filling or eaten by the
fingerful. Toast bud in a dry skillet over low heat until golden brown. Be careful not to scorch it. Pulverize toasted
bud with dates, raisins or currants, ground walnuts, nutmeg, anise seed, and ginger. Add honey. Cook the
mixture with 1/2 cup water (more if needed) until the stuff is softened and you can blend it together. While hot,
add butter and stir for 5 minutes. Seal in a jar and keep under refridgeration.
Hot Redneck Red Pepper Ganja Linguine
Ingredients:
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
2 oz. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Put weed in melted butter and keep heated for 20 minutes. Strain out butter and put the weed aside. Cook the
linguine but not too long. Pour butter into another pan and add pepper, garlic and mushrooms. Saute for a few
minutes. Strain the linguine and add it to the saute mixture. Pour in cream and let it slowly reduce. The cream
slowly thickens over a low flame. When it boils off the bottom of the pan, it's ready to eat.
Christmas Jailhouse Shrimp With Bud Butter and Wedge Fries
Ingredients:
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 of butter (don't use 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 olive oil
Leave shrimp in shells and marinate for two hours in white vinegar, basil, thyme, and oregano. Make some bud
butter with what you have here. Quarter the potatoes into thick wedges. Put flour, pepper, and paprika into a
paper bag. Wet the potato wedges and put them in the bag and toss 'em around in there for a while until they're
coated. Fry the potatoes until golden brown and set aside. Put onion and garlic into olive oil and saute shrimp
until they're tender. Dip the shrimp in your puna butter and eat!!!
Chef Ra's Summer Toasties
Ingredients:
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 finely chopped bud
1 stick butter
Make some bud butter. 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 bud 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!
