Ingredients

Two Slices of White Bread
Margarine
1 Medium Budgie
2 tbl spoons of Mayonnaise
Lettuce (Iceberg)
One Plum Tomato (Sliced)
Asbestos Gloves
A Large Mallet

Instructions

Spread the margarine thinly over the bread
Slice the Tomato and shred the lettuce (remember to wash the lettuce first to avoid food poisoning)
Put on Gloves
Get Budgie from Cage
Hold Budgie on Bread
Use Mallet on Budgie
Apply Lettuce, Tomato and Mayonnaise
Place Slice of Bread on Top
Use Mallet to get sandwich to desired thickness
Eat and Enjoy

Ingredients

One Large Onion (Finely Chopped)
One Potato (Shredded)
150 gm Bread Crumbs
100 gm Plain Flour
2 Egg Yolks
1 Small Budgie

Instructions

Take the onion, potato and 1 egg yolk and mix well together until it reaches a thick consistency,
Get Budgie and stuff the consistency down his throat until he forms the shape of a tennis ball.
Beat the remaining egg yolk and dip the budgie into the yolk and then into the flour. Repeat this twice then finally once more into the egg.
Dip the now covered budgie into the breadcrumbs insuring total coverage and deep fry until golden.

Serve with Chile Sauce,
Eat and Enjoy

Ingredients

3 cases of your best beer
12 cups flour
dash of salt
13 plucked/drained/dried budgies
1/2 cup dried parsley
3 loafs yellow cheese

Instructions

Pour all 72 bottles of beer into a large pan.
Bring to a boil.
add flour and salt.
Once a creamy gravy has been achieved, add the budgies.
( note: best when diced into small squares )
cook for 2 hours, or untill Budgie is tender and flakey...
serve in large glass bowls, top with shreaded cheese loaf..

sprinkle parsley on top for looks.
Eat and Enjoy

Ingredients

1 Small Penguin, Creamed
1 chopped onion
4 sliced fresh mushrooms
dash of pepper
2 tablespoons Parmesan cheese
dash of parsley
dash of basil
1 tablespoon olive oil
1 lb No.13 Linguini

Instructions

In separate sauce pan spread olive oil over bottom and turn burner to medium heat. Add onions and mushrooms. Fry for about 3 minutes, until somewhat tender. Dump in Penguin and herbs and Parmesan cheese. Turn burner to simmer for 10 minutes.

Meanwhile your pot of boiling water should have had a chance to come to a boil. Now break linguini in half (unless you like slopping sauce all over your face when you eat). Toss in linguini noodles making sure that they do not go into the pan all in the same direction. If you have had problems with sticky pasta in the past try adding some oil to the boiling water (tablespoon or so). More or less continuously stir the pasta to prevent sticking and ensure even cooking. When pasta seems floppy, bite into a piece to test its "al denteness". When noodles are done to your satisfaction drain off water and dump pasta onto plates.

Spoon sauce over noodles. Serve immediately.

Ingredients

1 Budgie
hoi-sin
pancakes
cucumber
spring onion
prawns

Instructions

remove all feathers from budgie and make two small incisions from the anus to the legs.
Turn budgie inside out and remove all internal organs. Next remove all bones from budgie. Great care should be taken with the thigh bones so as not to tear muscles. Turn budgie outside in again and using intestinal material sew up the earlier incisions. Stuff budgie with prawns and re-shape.

Roast budgie in hot oven basting with hoi-sin for last ten minutes.

serve with pancakes, cucumber and thinky sliced spring onion.