CANNABIS INFUSED RECIPES (PAGES 24-27

O O K C INFUSED RECIPES

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Cannabis Corned Beef Hash

Ingredients: 2 to 3 Tbsp unsalted butter 1 medium onion, finely chopped (about 1 cup) 2 to 3 cups finely chopped, cooked corned beef 2 to 3 cups chopped cooked potatoes Salt and pepper Chopped fresh parsley

Instructions: Sauté onions in cannabis butter: Heat more cannabis butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook for a few minutes, until translucent. Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until

the potatoes and the corned beef are nicely browned. Stir in parsley, black pepper. Make a few nests in your pan of corn beef and crack the eggs into them. Cover the pan for a few minutes until the whites are set. Remove from heat, stir in chopped parsley with a little more cannabis butter. Add plenty of freshly ground black pepper, and add salt to taste. Serve the eggs and the hash together.

CANNABIS INFUSED RECIPES

It’s that time of year again. Just kidding, it’s a time like we’ve never known before and the entire world has changed drastically. But also it’s the 4/20 season and it’s springtime. Even if you’re quarantined in a bunker and living off of rations, you still need to get high, so why not make infused and elevated edibles in style. We’ve included some popular wartime and depression era favorites with a modern fusion cannabis spin. Stay safe, stay stoned, and wash your hands - especially before you cook and before you eat. peSop!

Canna Beets

Ingredients: Beets Salt and pepper Cannabis infused olive oil

Instructions: Scrub beets to remove any dirt/debris. Trim off the tops and bottoms. If your beets are large, cut them in half. Line a baking pan or piece of foil with parchment paper.

Add beets. Sprinkle them with cannabis infused olive oil, salt and pepper. Seal the foil. Roast for about an hour. Sprinkle more cannabis olive oil on the finished beets. Serve warm and enjoy.

Infusing in Isolation: Recipes, Rations & Cannabis

Blazing Brown Sugar Pecan Pie

Ingredients: For the Pie Pastry: 1 cup all-purpose flour 2/3 cup cake flour 1 tablespoon powdered sugar 1/2 teaspoon salt 4 tablespoons butter (cold and cut into small pieces) 5 tablespoons shortening (cut into small pieces) 1/4 cup water (ice cold) Optional: 1 egg white (lightly beaten)

For the Pecan Pie Filling: 3 large eggs (beaten) 1 cup light brown rice syrup 1/8 teaspoon salt 1 teaspoon vanilla extract 1 cup light brown sugar (firmly packed) 3 tablespoons cannabis butter (melted) 1 1/4 cups pecan halves

Directions: Pie Pastry: In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate. Before adding the filling, brush with a little of the beaten egg white, if desired.

Pie Filling: In a mixing bowl, combine the beaten eggs, brown rice syrup, salt, vanilla, brown sugar, and melted cannabis butter; stir to blend well. Stir in pecans. Pour into the unbaked pie shell. Bake at 400 F for 15 minutes; reduce heat to 350 F and bake 25 to 30 minutes longer. Cover the crust edge with a pie ring or foil ring if browning too much. The outer edge of the filling should be slightly puffed and set, and the middle will not be very jiggly. Let the pie cool completely on a rack. Serve with whipped cream or whipped topping or a scoop of vanilla ice cream.

Canna Infused Spam Musubi

Ingredients: 2 cups uncooked short- grain white rice (you can also use brown rice) 2 cups water 6 tablespoons rice vinegar ¼ cup soy sauce ¼ cup oyster sauce ½ cup white sugar 1 (12 ounce) container Spam (or other fully cooked luncheon meat like Treat) 5 sheets sushi nori (dry seaweed) 2 tablespoons cannabis infused olive oil

**Alternatively you can also make BBQ Chicken or BBQ Beef Musubi, replacing Spam in the recipe with your favorite protein.

It certainly feels like the apocolyspe right now, and in an "end-of-theworld" scenario you're going to want protein to sustain yourself, but refrigeration and power might be an issue. Hence Spam. Spam was commissioned by the U.S. Government to have a shelf stable meat available for the soldiers during WWII. When the war was over, there was an excess of Homel's Spam supply, and the U.S. began pushing it as rations during martial law for the residents of the Hawaiian Islands. That's how Spam became engrained into Pacific Islander culture and why everyone in Hawaii loves Spam. Musubi is the perfect on-the-go quick bite that can be eaten hold or cold, and is perfect for a beach or mid-day snack.

Directions: Soak uncooked rice for 4 hours; drain and rinse. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes. In a large skillet, heat cannabis infused olive oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (If you don’t have the rice mold/sushi maker, the rice can also be formed manually by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.