Culture’s Idea of a Five-Course Meal

Ed. Note: A traditional five-course meal involves soup, an appetizer, salad, an entrée, and dessert. While any one of these courses can be a dish containing cannabis, remember that too much of a good thing often equals one badly spoiled dinner party: We don’t recommend serving all the dishes listed below in one meal. Instead, consider enhancing one of the elements of a five-course meal with one of the great recipes provided here.


Soup: Quick-and-easy Cannabis Soup
Appetizer: Southwest Style Bacon Wrapped Shrimp OR Artichoke Dip
Salad: Chilled Fruit Salad
Entrée: Marijuana Meat Loaf
Dessert: Coconut Almond Bars

Cannabis Soup
Quick and Easy Cannabis Soup

3 cups hot water
8 ounces celery
8 ounces broccoli florets or asparagus tips
2 ounces chopped onions
2 ounces butter or margarine (*or marijuana butter – see recipe below)
1 tbsp. flour
1 pint heavy cream
2 ounces fresh buds

Boil the cups of water with the broccoli/asparagus and the celery for five minutes. Meanwhile, sauté onions with marijuana buds in a separate pan for about three minutes, paying careful attention that you don’t burn the buds. Reduce the temperature on the water to simmer, and add the onion-and-marijuana mixture. Whisk in the flour and cream, and simmer (again, not allowing the mixture to boil) for about five minutes or until the mixture thickens. Serves six to eight.

Bacon Wrap Shrimp
Southwest Style Bacon Wrapped Shrimp

20 jumbo shrimp, shelled and deveined
10 slices bacon
1 cup melted marijuana butter*
2 (4-ounce) cans of whole green chili peppers, drained and sliced lengthwise
1 clove garlic, minced
Black pepper (to taste)
½ tbsp. lime juice

Whisk melted marijuana butter, lime juice, garlic and black pepper in a mixing bowl. Put shrimp in the bowl and marinade in the refrigerator for a minimum of 1 hour. Heat your grill up. Slice bacon strips in half. Remove shrimp from bowl. Slice shrimp lengthwise, stuff with a green chili pepper, and then wrap with bacon. Secure with a toothpick. Dip bacon-shrimp in butter and place on preheated grill. Cook until bacon is crisp and shrimp is hot (about 6 to 10 minutes).

Artichoke Dip

1 cup parmesan cheese
½ cup marijuana butter*
½ cup mayonnaise
1 cup grated mozzarella cheese
1½ cup artichoke hearts
2 tbsp. garlic powder
Chopped parsley (optional)

Preheat oven to 350 degrees. Whip the marijuana butter and mayonnaise into a mixture. Combine remaining ingredients. Mix well and pour into a 2-qt. casserole dish. Bake for 20 to 25 minutes or until lightly browned. Garnish with parsley if desired. Serve with chips or wedges of pita bread.

Chilled Fruit Salad
Chilled Fruit Salad

1 ½ cup sugar
½ cup all-purpose flour
1½ cup water
¼ cup marijuana butter*
2 cups cubed unpeeled apples
2 cups halved seedless red grapes
2 cups sliced bananas
2 cups sliced strawberries or seasonal berries

In a saucepan, combine sugar and flour. Stir in water and bring to a boil. Stir and boil mixture until it has thickened. Remove from heat and stir in marijuana butter. In a bowl, combine the fruit. Add the dressing and toss gently. Refrigerate until serving.

Marijuana Meatloaf

1/4 ounce cannabis leaves
1 lb. medium lean ground beef
1 large egg
½ package crushed saltines
1 packet Lipton’s tomato soup
½ cup chopped green pepper
½ cup chopped onion

Preheat oven to 350º F. In a large bowl, combine ground beef, onion and green pepper. Using your hands, mix together well. Add saltines, soup mix and cannabis. Roll the beef into a ball and gouge a hole in it with your thumb. Drop the egg in, combining the ingredients until mixed thoroughly. Spread into loaf pan and place in oven for 20 to 30 minutes.

Coconut Almont Bar
Coconut Almond Bars

1 cup flour
1 tsp baking powder
¼ tsp. salt
¼ cup marijuana butter*
1 cup firmly packed brown sugar
1 egg
1 tsp. almond extract
1 cup shredded coconut

Preheat oven to 350 degrees. Grease or spray an 8×8 inch baking pan. Combine flour, baking powder and salt; set aside. Melt marijuana butter in large saucepan or microwave. Do not let it boil. Stir in brown sugar. Lightly beat in egg and almond extract. Mix coconut with dry ingredients and gradually add to butter-sugar mixture. Spread in pan. Bake 35 minutes or until brown. Cool 10 minutes in pan; remove from pan and cool on wire rack. Cut into 24 bars.

*Marijuana Butter

2 sticks unsalted butter
1 ounce low- to medium-quality leaf marijuana
3 cups water

Bring water and butter to boil in a small pot. Place marijuana leaves in a separate sauce pan and cover with the butter/water mixture. Boil gently for about 1 hour. Mash and stir frequently to make sure all THC is extracted from the leaves into the butter. Strain butter from leaves using a cheese cloth. Boil a cup of water and use it to rinse out every last drop of butter from the leaves. Be sure to squeeze the leaves well to get all the butter out. Put liquid in the refrigerator to cool. When the butter has solidified (usually after 45 minutes to 1 hour), pour off water. Keep butter refrigerated until needed.

Legal Disclaimer
Publishers of this publication are not making any representations with respect to the safety or legality of the use of medical marijuana. The recipes listed here are for general entertainment purposes only, and are intended for use only where medical marijuana is not a violation of state law. Edibles can vary in potency while a consumers’ weight, metabolism and eating habits may affect effectiveness and safety. Ingredient management is important when cooking with cannabis for proper dosage. Please consume responsibly and check with your doctor before consumption to make sure that it is safe to do so.

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