Recipe - Crispy Caterpillar Cocoons

8 ounce Tube refrigerated crescent
Rolls
8 Brown & serve sausages
1 Squeeze bottle yellow
Mustard

TOOLS
Frying pan
Metal tongs
Paper towels
Knife
Cutting board
Carrot peeler
Cookie sheet

With an adult's help, preheat the oven according to directions on crescent
roll package.

Prepare the sausages according to package directions. Use tongs to remove
the cooked sausages from the frying pan and place them on paper towels.
Allow them to cool fopr 1015 minutes.

With an adult's help, carefully cut the sausages in half lengthwise. Then
use the rounded tip of a carrot peeler to scoop out a long, shallow trough
down the length of each half. Squeeze a thin line of mustard into each
through.

Separate the cresent roll dough into its precut triangle pieces, and lay
them flat on an ungreased cookie sheet. To form insect larve, take two
sausage halves and, with their mustard sides touching, put them together to
form a whole. Place a whole larve on a baking sheet and bake accoring to
package instructions.

(Allow the little buggers to cool 1520 minutes before chowing down on
their tender torsos. Serves 4 goo gobblers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0679866930
Shared by Carolyn Shaw 1095
Posted to EATL Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:18:55 0500

From: LD Goss ldgoss@METRONET.COM