I hope to make this an ongoing project and will add new recipes as inspiration hits me. Most of these are REAL, but altered recipes. If others make a contribution, they will be provided proper credit for the work. Enjoy these devilish, delectable devilbunny delights from Cookie Lightclaws' new cookbook.
© 1998-2002 by Scott Bernier except those recipes contributed (and properly
credited) by others.
First HTML-ized 22 December, 1998 by Scott Bernier
Last updated 22 February, 2002
*****BUNIX WIDEBEAM TO ALL WARRENS*****
(greetingsfluff) I don't normally post to the net, but I'm in need of some help from my fellow buns. I'm the cook here at Down East Warrens Command and I lost my recipe for Spicy Fudd-toe Surprise with Cajun Sauce. (droopears)
If anybun could help me by giving me a new copy of this recipe or something similar, I'd really (appreciatefluff) it. In the meantime, I'll share this wonderful recipe with you that I'll be using for the commander tonight. (enthusiasticwiggle)
Cookie
ROAST SQUIRRELS STUFFED WITH FUDD TOES
3 live squirrels 3/4 cup cooking oil 1/4 cup lemon juice 1 cup bread crumbs 6 plump, med. size Fudd toes 1/2 cup milk 1 4-once can of mushroom pieces 1/2 teaspoon salt 1 dash pepper 1 small onion, grated 1 teaspoon Worcestershire sauce 1/4 teaspoon tabasco sauce 1/4 cup olive oil 1 dash paprika
Recently killed squirrels will work in a pinch, but aren't as much fun as live ones, especially slaves who recently tried to escape. (noddle) Dip squirrels one at a time in boiling water for one minute (gigglefluff) and listen to them beg for mercy as they thrash about. The boiling water will make it easier to skin, gut, and clean them which you do next, however, you might have to knock-out each tree rat before you'll be able to skin them cleanly. Let the squirrels sit in a salt water bath for an hour and then dry thoroughly.
Now combine the cooking oil and lemon juice and rub into the squirrels.
Mix together the bread crumbs, milk, mushrooms, salt, pepper, onion, Worcestershire and tabasco to make a moist stuffing mix. Place two Fudd toes and one third of the stuffing into the cavity of each squirrel. (wipedroolfrommuzzlewithbackofpaw) Excuse me a moment...
Skewer shut, and brush with olive oil and sprinkle with paprika. Arrange the stuffed squirrels in a shallow baking pan and cook in the oven at 325F for about 90 minutes or until tender and well done on the outside. Baste as necessary.
(enjoyfluff)
*****END BUNIX ENCRYPTION AND WIDEBEAM*****
Tie-up Fudd Toes in groups of five using small gauge wire. Breadbag wire on a spool stripped of the plastic coating works best. (noddle). Marinate toes in BBQ Sauce for 30 minutes and then place on grill over open coals, basting with BBQ Sauce every five minutes. Turn-over every ten minutes. Cook until tender and golden brown (about 40 minutes). ...'scuse me a moment.... (wipesdroolfrommuzzle)... Serve one rack per bunny. Goes well with Kiwi-Strawberry Snapple and a garden salad.
Spicy Snapple and Spambits BBQ Sauce
One 12 once can of Snapple one small can of Spam one teaspoon each of garlic powder, onion powder, chili powder, and cumin powder dash of tabasco sauce dash of ground red pepper two tablespoons of honey about two tablespoons cornstarch
Chop Spam into tiny bits. Combine with all other ingredients except cornstarch in a saucepan and mix well. Heat slowly over low heat until it starts to steam. Slowly add cornstarch to the mixture until it thickens slightly and then immediately remove from heat. Can be refrigerated upto two weeks. Makes approximately 16 onces of BBQ sauce. Almost any flavor of Snapple is good, so experiment a little.
(enjoyfluff)
Cookie Lightclaws, head cook, Down East Warrens Command
Yes, I lived through my punishment for my (fluff-up) of that accidental unencrypted recipe from a couple months back. My cooking saved my hide. (gigglefluff)
Here's a more challanging recipe, suitable for special occasions as a table centerpiece.
ROAST, SPAM-STUFFED FUDD FOOT
For every five bunnies (so everybun gets a toe) you will need:
One whole, fresh Fudd foot, cut off the leg 3-4 inches above the ankle Fresh ground Spam™ (canned will do in a pinch) Marjoramm, sage, thyme, and savory
Thoroughly scrub foot clean, for you never know what those nasty Fudds have coated it with. And as we know, dirty Fudds don't clean their feet (ickfluff).
Next, dip the foot in boiling water for a minute or two, but no longer then 2 minutes and remove. Roll the skin down like a Fudd sock all the way to the toes, being careful not to split the skin. Cut-off the foot meat just above the toes, being careful not to pierce the skin.
Toss the foot meat into your portable Spam-o-matic™ food processor and puree for three minutes or until well ground. Add 2-3 dashes of each of the spices and mix well, you may need to add more Fudd to the mixture to have enough to restuff the foot.
Now carefully unroll the foot, stuffing it with the Spam™ mixture. Be sure to reshape it as carefully to the original shape as you can. This isn't easy, it takes practice, trust me on this. Tie-off the top of the foot with roasting string and place in 350 degree oven for 30 minutes, basting it with its own juices every 10 minutes. For a really large Fudd foot (monkey foot size 13 and above) you may need to add another 10-15 minutes baking time.
Remove from oven and place on a bed of lettuce or rice and serve as the center piece to your special dinner.
If you're really creative, you could place the stuffed foot inside a clean boot before serving.
Enjoy!
Cookie Lightclaws
head cook, Down East Warren Command (DEWComm)
(giggle) Watch for my new cookbook coming-out just in time for Frithmas!
*****END ENCRYPTION*****
From: Fuzzy Bunny
Subject: Re: Another Recipe! >;)
Date: Sun, 22 Nov 1998 02:36:17 GMT
Organization: KingdomWarren
*****BUNIX WIDEBEAM*****
Here, have my Ginger Sauce Recipe for grilled toes. You'll need some leeks, cut julienne. Some ginger, peeled and also cut julienne. Some white wine, soy sauce, ketchup, tabasco, and pineapple rings in syrup.
Saute the leeks and ginger for about 3 minutes. You'll need enough to form a bed for the toes to nestle in. Add about 1/2 cup white wine, a tbsp of ketchup, 3 tbsp of soy sauce, and 2-4 drops of tabasco depending on your taste. Bring it up to a boil, reduce and let simmer for about 9 minutes. Now take about 1/2c of syrup from the pineapple chunks. Mix in a 1/2 tsp or so of cornsarch. Pour it into the mixture, bring back up to a boil and then simmer 2 minutes. Add the pineapple chunks and a litle salt to taste. stir.
Arrange the grilled toes in the sauce and serve.
*****END ENCRYPTION*****
Fuzzy Bunny--Just another harmless fluffy bunny a page http://www.inspace.net/~coyote/fuzzy.html the page http://www.devilbunnies.org/
Hoppy Thanksgiving everybunny! (pleadfluff) Stop trying to contact me for help on preparing your warren's Thanksgiving feast. I've got to have time to do my own cooking, (noddle). I tried to set-up a website, but the inundation of hits has killed it. Watch for it sometime in the coming weeks with a link to my new cookbook. (gigglefluff)
)(*$#*(%#T****BUNIX ENGAGED*****
Please remember, the best way to roast your Fuddling is to strip it of that silly clothing, clean-out the gibblets, bend it's legs up until they touch it's torso and tie its arms to the legs. Remember you need the Fuddling in the oven at 350F for one hour for every 10 lbs, so you best get moving on getting it cooking if you want it ready for Thanksgiving! Don't forget to baste it every 20 minutes. To get that light, crackly brown skin effect, turn on the broiler for the last 5 minutes of roasting.
Since I got a lot of requests for this Stuffing Recipe, I'll post it quickly, too.
Spamburger Stuffing
Just the thing to stuff your roast Fudd with! This traditional Acadianbun side dish can be served by itself it's so good. (yummfluff) Leftovers make good sandwich filling too.
For every 20lbs of roast Fudd (and if it's under 80lbs, I don't want to hear about it, cause it's probably a Fudd monkey kit (STOMP!)) you will need:
2 lbs of fresh ground Spam (can will do in a pinch, or if you're low on Spam 'cause you only had one Fudd on paw, you could use hamburger) 2 cups fresh bread crumbs (freshly grated bread) or 1 cup dry bread crumbs 2 Tablespoons butter or margarine 1/4 cup chopped celery 1 Tablespoon chopped onion 1 teaspoon salt 1/4 teaspoon parsley 1/8 teaspoon celery salt 1/2 teaspoon savory 1/4 teaspoon pepper
Cook all together except the bread crumbs, breaking up the meat as finely as possible as it cooks. Drain off the fat, then add the bread crumbs. Mix well. Add water if the texture appears too dry. Serve.
If stuffing your Fudd, be sure to add only during the last half hour of roasting.
Enjoy!
*****END ENCRYPTION*****
*****BUNIX™ ACTIVATED*****
(Greetingsfluff) Everybun! I've been touring the countryside promoting my latest cookbook (yumfluff) and found this recipe submission waiting for me upon my return. Being a real hot summer, what better time to serve this delightful sandwich deal from Kaeralina of Skyburrow Fair Warren. She calls it:
Our Terry's Deluxe Footlong Subsandwiches
cheese slices lettuce pickles carrots tomatoes Fudd toes sub buns
Take the sub buns and lay down a layer of cheese slices depending on the amount your guests requests. Wash the toes and then lay them on top of the cheese slices adding whatever condiments you want. Most of the time Ketchup and Mustard are called for, but the distinguished buns like to ask for Grey Poupon™ mustard and Djonaise™. Then layer your lettuce, tomatoes, carrot slices and pickles in order of most preferred. Some buns like it thick and others just like pickles. Serve on a plate with parsley sprigs on the side and a tall glass of Peach or Strawberry Snapple™. Also goes well with that new Whipped Snapple™. Can also be done with Spam™ slices.
Doesn't that sound good?! (wipes drool from muzzle) For her submission, Kaeralina will receive a free autographed copy of my latest cook book.
Cookie Lightclaws, DEWCom
*****END BUNIX™ ENCRYPTION*****
With all the chocolate mentioned on the newsgroup, I couldn't resist digging out this old family favorite. This recipe goes back in my family to the 1870's or so. Great-great-so many greats in here-grandpa Sharpclaw pulled this recipe out of a stack of human-monkey recipes he found in a wrecked chuckwagon after his regiment did battle with a group of cowboy Fudds somewhere in what is now the Kansas high plains. I hope you enjoy this recipe. We call it:
Poorbun's Chocolate Cake
1.5 cups flour 1 cup sugar 3 Tablespoons cocoa 1 teaspoon baking soda 0.5 teaspoon salt 6 Tablespoons vegetable oil 1 Tablespoon vinegar 1 cup cold water 1 teaspoon artificial vanilla--DON'T USE REAL! (STOMP!)
In an ungreased 8x8 inch square baking pan combine the dry ingredients together. Make three holes in the mixture and put the vinegar in one, the vanilla in another and the oil in the third. Pour the water over the whole thing. Mix thoroughly with a fork. Bake at 350F for 30-35 minutes. Test for doneness with a toothpick (when toothpick comes out of cake clean, it's done). Cool thoroughly. (yummfluff) Frost with your favorite frosting. (excitedfluff) and if you substitute cold coffee for the water, it's twice as yummy!
Double the recipe if you only have a 13x9 inch pan on paw and increase the time by 5-10 minutes.
Cookie Lightclaws
Cooking-up cuteness like a storm!
(whatfluff) Were you expecting toes?
*****BUNIX™ ENCRYPTION ENGAGED*****
Not on an open channel (winkfluff). And not all recipes need Fudd toes to taste yummy.
(noddle)
*****END ENCRYPTION*****
Return to the
Fudds In A Blanket
Contributed by Poppy Bunny
One can of Spam One chunk of cheese (8 oz.) Cheddar is good. Biscuit Dough (I use the kind in the box which you mix with milk.)
Take the Spam out of the can and cut it into little sticks and fry them in a pan until they are nice and brown on all sides then take them out and let the oil drain off while you cut up the cheese into the same number of little sticks. Then make enough biscuit dough for as many biscuits as you have little sticks of spam. I usually make one can of spam into two dozen biscuits. If you like you can put some garlic or pepper in the biscuit dough. If you know how to make real biscuits from scratch it would probably be better but I don't.
Heat up the oven to 400F. Then take a pawful of biscuit dough, and wrap it around one Spam stick and one cheese stick together. Make sure you seal the edges up good or the cheese will leak out when it melts. Bake them until the biscuit is golden brown and serve hot!
I never tried this with fresh spam but I guess it would work about the same. You could even make it with toes if you had some. The hardest part is keeping the biscuit dough from sticking to your paws!
Return to the
*****BUNIX™ ACTIVATED*****
(pantfluff) I've been so busy! Between my latest cook book tour and getting the warren ready for Thanksgiving, I've realized I haven't shared any recipes across the net in ages. (droopears) I'm so sorry!
I'm going to make it up for you right here and now. (promisefluff) Normally, I'd only post one recipe at a time, but I'm going to give you three-for-one this time around. With Thanksgiving just around the corner, I know a lot of smaller warrens out there have a hard time trying to find ways to use up all that left-over roast Fudd-monkey. Here are a few ways to do it, depending on how much roast Fudd you have on paw. (noddle)
FUDD (or Spam) LOAF
There are uncountable variations to this old time recipe. Here's one of my favorites. (smackslips)
1.5 lbs (about 2/3 of a kg for our metric cousins) chopped Fudd (or Spam) 3 small, firm ripe tomatoes, finely chopped 1 medium onion chopped 1 large celery stick, grated 1/2 to 1 cup (about 125-250mL) leftover cooked carrots 1 cup (about 250mL-dry measure) seasoned bread crumbs 1 egg, lightly beaten 1 teaspoon (5mL) salt pepper to taste
Combine all ingredients and mix well. Place in a lightly greased loaf pan. Bake at 375 deg F (190 C) for about 50 minutes. Will serve about a dozen rabbits.
This Fudd idol use to always threaten to make "wabbit stew" out of Bugs Bunny. Now we can turn the tide on him. (gigglefluff) This is a big recipe that can feed a small warren.
10-12 lbs (4.5-5.5kg) Fudd meat portions (the portions nobun wanted to eat the first time
around, like the neck, the meat in between the ribs, etc.) cut into one inch cubes trimming off the
fat as much as possible. This may take a while considering how obese some Fudds are.
(snickerfluff)
3-4 pounds (1 1/3 to 1 3/4 kg) chopped onions
4 cloves garlic, minced
2 pinches allspice
2 pinches cumin
2 pinches ground cloves
2 pinches oregano
2 pinches cinnamon
2 tablespoons (30mL) Worcestershire sauce
2 quarts (about 1850 mL) sherry (can substitute water for part or all of the wine)
salt and pepper to taste
If fudd isn't precooked, cook fudd in skillet until pink color is gone, stirring occasionally. Drain off any axcess fat, add salt, pepper, onions, and garlic, and cook with fudd for 10 to 15 minutes until meat and onions are nicely browned. Transfer to a large, heavy baking dish or large Dutch oven, add remaining ingredients and cook in 300 deg F (150 C) oven for 3 hours or until meat falls off bones. Or cook on the stove top, stirring occasionally on medium heat for 3-4 hours or until meat falls off bones. Serve over rice with a lovely tossed garden salad. You can make this recipe symp-kosher by using cow or lamb instead.
Return to the
TRADITIONAL NEW ENGLAND FUDD BOILED DINNER
4 lbs (1.8kg) cooked Fudd meat 6 whole carrots, pealed 6 whole medium potatoes, pealed 1/2 head of cabbage, cut into wedges 6 small whole onions garlic powder, salt, and pepper to taste
Cut any skin and fat away from the Fudd meat and place meat in a large stock pot (the larger the better). Cover Fudd with water and bring to a boil. Add all other ingredients and simmer for 45 minutes or until veggies are tender. Serves about 10-12 rabbits.
(bounce, bounce) Enjoy your Thanksgiving!
Cookie Lightclaws
*****END TRANSMISSION AND ENCRYPTION*****
Return to the
(sighfluff) You've reached the end.