Recipe : Ewok Stew
SFC : Volume 1
Ingredients :
1 village of ewoks
Gizzard of a chickenwalker (for flavor)
30 gollons of water
1 dash salt
3 tsp. pepper
Preparation :
Boil at 1500 degrees for 2 hours or until thick. Leaving the fur on adds extra flavor and protein,
but may cause difficulty in consuming. After cooking, strain out bones. Add 1800 lbs of carrots
(sliced) and 1600 lbs peas. Cook for 30 minutes on high flame or in nuclear reactor. Makes about
enough stew for a small New York soup kitchen on Wednesday.
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