The following recipe(s) come from 'The Complete
Discordian Moosemas Celebration Handbook' by Amber
K. (C) 1983 distributed by Nine Candles Publications
ETC., a Branch of Our Lady of The Woods, PO Box 93,
Mt. Horeb, WI 53572. I thought folks who haven't seen
this fun booklet would find the recipes interesting
(and maybe incentive to get the booklet).
 
CHILI MOOSE
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2 1-pound cans of mexican chili beans
2 1-pound cans of red kidney beans
2 1-pound cans of tomatoes (or use fresh, chopped coarse)
3 medium onions, coarsley chopped
2 green peppers, coarsley chopped
2 cloves garlic, crushed
3 tablespoons chili powder
1/2 tsp. cumin
1/4 tsp. cayenne pepper
 
Place all ingredients in a slow cooker and cook on "low"
for 10 hours ("High" for 5 hours). If using canned beans,
drain the liquid before adding them. Can be served over
slices of whole-wheat bread.
 
MOOSSAIL
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2 Qts apple cider
1/2 cup honey
1 pint cranberry juice
2 sticks cinnamon
1 tsp. whole allspice
1 small orange studded w/cloves
1 cup rum (optional)
 
Cook in slow cooker, "high" 1 hr. "Low" 6.
 
FUDGIE MEESE
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4-5 cups ground raw sunflower seeds
1/2 cup ground peppermint leaves. sifted.
1 cup chopped walnuts
1/2 cup carob powder
Honey (see instructions for amount)
1/2 cup or so carob drops or morsels
 
Mix sunflower seeds, carob powder and peppermint thoroughly
in a large bowl. Gradually add honey, mixing and kneading,
until loose powder is gone and it all hangs together. Fold
in walnuts and carob morsels, until thoroughly mixed 
throughout. Pat mixture into an oiled 8x8 pan, cut with
oiled knife into squares, press a nutmeat in each square,
and chill.
 
OR roll out to about 3/4" thick, cut into moosehead shapes
with a cookie cutter, and chill on waxed paper on a cookie
sheet. If you don't have a moosehead cookie cutter, buy any
large cookie cutter (Metal not plastic) and reshape it with
needlenose pliers to that of a moosehead.