Aunt Sandy's Medical Marijuana Cookbook (12 page)

• Preheat oven to 350°.

• If using whole wings, remove the tips of the wings and discard. Clip wings at the joint, making 24 halves.

• Place the water in the bottom of the sheet pan.

• Spread wings evenly over the sheet pan and bake for 30 minutes, partially cooking the wings.

• Remove the wings from the baking sheet and pat dry. Let them cool 1 hour in the refrigerator.

• Melt the cannabutter in a saucepan. Pour the warm sauce into a mixing bowl.

• Remove the wings from the refrigerator and toss them in the mixing bowl with the warm sauce. Pour a drop (no more than ½ teaspoon) over the wings and mix well.

• Place the wings coated in sauce on a baking sheet and bake for another 30 minutes or until golden brown.

• Serve warm.

• Preheat oven to 350°.

• In a shallow dish or bowl combine the cannaflour, bread crumbs, salt and pepper, mixing them together.

• Add the chicken tenders to the bread crumb mixture and coat each piece completely.

• Add the canola oil to a skillet over medium heat.

• After the oil has warmed, add the breaded chicken tenders and sauté for 10 minutes.

• Remove tenders from skillet and place on a paper towel to drain.

• Grease baking pan.

• Place on tenders on the greased baking pan and brown in the oven until golden brown, about 20 minutes.

• Serve on a platter with Blue Cheese Dipping Sauce (see page 61).

• In a bowl, mix the flour, paprika, thyme, Old Bay seasonings, salt and pepper.

• Place in a baking pan and bake about 30 minutes, stirring often, until it turns a brown color. Set to the side.

• Add the chicken stock to a 6-quart pot with the smoked sausage, onions, bell peppers and celery. Bring to a boil. Reduce heat and simmer for 15 minutes.

• Take the baked spice mixture and put it in a mixing bowl. Stir in a cup or more of water until it has the consistency of a smooth paste.

• Slowly add the paste to the pot with chicken stock, stirring occasionally over low heat.

• Add the chicken, shrimp and cannabutter.

• Cook on a medium low heat for 2 hours. The sauce will thicken over time.

• Serve over regular rice or try it with Green Rice (see page 94).