Six Legs Surprise

8 hard boiled eggs

3 Tbs onion juice

2 Tbs sour cream

4 Tbs sauteed chopped mealworms

minced garlic to taste

Remove yolk from eggs and mash with onion juice, sour cream, and mealworms

Fill egg halves with mixture

Chill and serve

Trout barbeque sauce

60 bottles of Worcestershire

20 bottles soy sauce

juice of 40 lemons

30 cups finely chopped celery

20 lbs butter

10 large cans Accent

20 tbls liquid smoke

10 lbs salt

5 gal peanut oil

20 cloves garlic, minced

Mix ingredients - let stand overnight in another house.

Brush on trout before barbequing

Sufficient for approx 2000 lbs trout

Easter Cockatrice

A cock and a rabbit are dressed separately and the tail end of the cock is cut off in order to allow the front half of the rabbit inside.

They are then trussed together so as to form a creature half chicken and half rabbit. Place them in a kettle, boil, cool, and separate for the purpose of stuffing. Put them back together and roast until brown all over.

Just before serving, reattach the cock's head and wings (with feathers) to the front of the beast. Set this on a nest of parsley surrounded by colored easter eggs.

Elephant Stew

1 Elephant

Salt and Pepper

2 Rabbits

Cut the elephant into small bite size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene stove for about 4 weeks at 465°

This will serve 3800 people. If more guests are expected, 2 rabbits may be added, but do this only if necessary as most people do not like to find hares in their stew.