Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Bug Blox Stir boiling water into
~~~~~~~~ -gelatin. Dissolve
2 lg Packages gelatin -completely.
2 1/2 c Boiling water (do not add Stir in dry-roasted
-cold water) -leafhoppers.

Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours.
BLOX will be firm after 1 hour, but may be difficult to remove from
pan. Cutting blox: dip bottom pan in warm water 15 seconds to loosen
gelatin. Cut shapes with cookie cutters all the way through gelatin.
Lift with index finger or metal spatula. If blox stick, dip pan
again for a few seconds. Banana Worm Bread ~~~~~~~~~~~~~~~~~ 1/2 cup
shortening 3/4 cup sugar 2 bananas, mashed 2 cups flour 1 teaspoon
soda 1 teaspoon salt 1/2 cup chopped nuts 2 eggs 1/4 cup dry-roasted
army worms Mix together all ingredients. Bake in greased loaf pan at
350 for about 1 hour. Rootworm Beetle Dip ~~~~~~~~~~~~~~~~~~~ 2 cup
low-fat cottage cheese 1 1/2 teaspoon lemon juice 2 tablespoons skim
milk 1/2 cup reduced calorie mayonnaise 1 tablespoon parsley, chopped
1 tablespoon onion, chopped 1 1/2 tsp. dill weed 1 1/2 tsp. Beau
Monde 1 cup dry-roasted rootworm beetles Blend first 3 ingredients.
Add remaining ingredients and chill. Chocolate Chirpie Chip Cookies
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 1/4 cup flour 1 tsp. baking soda 1
tsp. salt 1 cup butter, softened 3/4 cup sugar 3/4 cup brown sugar 1
tsp. vanilla 2 eggs 1 12-ounce chocolate chips 1 cup chopped nuts 1/2
cup dry-roasted crickets Preheat oven to 375. In small bowl, combine
flour, baking soda and salt; set aside. In large bowl, combine
butter, sugar, brown sugar and vanilla; beat until creamy. Beat in
eggs. Gradually add flour mixture and insects, mix well. Stir in
chocolate chips. Drop by rounded measuring teaspoonfuls onto
ungreased cookie sheet. Bake for 8-10 minutes. Recipes compliments of
Kathy Gee and Julie Stephens. Shared by: Sam Lefkowitz, June/95 Log:
Captain S.Lefkowitz (S.S. Mein Kind)

Submitted By SHARON STEVENS On 10-22-95

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