Published By:

Kim L. Ground

5405 Maple Lane

Tampa, Florida 33610  USA

kground@joimail.com

 

COPYRIGHT  8/2001

ALL  RIGHTS  RESERVED

 

Additional copies  US$ 5.00

Check or Money Order to the publisher

 

 

 

Introduction:  

The last great sporting opportunity ?

 

The true sportsman is hemmed in by an ever broadening net of rules and regulations that tend to take the fun and spontaneity out of the hunt.  Hunting seasons, licensing laws, bag limits all take the pleasure out our chosen sport. Animal rights activists complain about the 'cruelty' and 'abuse' of the hunt and push for even more restrictions. 

 

But there is a vast, virtually untapped resource of challenging sport waiting for the motivated sportsman who doesn't want to be bothered by those pesky regulations.  I'm talking about hunting down these aliens that stroll our landscape with impunity.  (We're talking space aliens here, not the other nationalities who enter our country looking for honest work.)  As long as 'our' government continues to deny the existence of these infiltrators, the bureaucrats and lawyers can't establish hunting seasons or bag limits on them either.  It's open season on these suckers and you can shoot as many of them as you want any time you want.  And believe me, once one of these whining animal rights do-gooders get a look at the teeth on that  7 foot, 280 pound Centauran you just bagged, that will be the end of all that 'cruelty to animals' bull.

 

 

But what about the morality of shooting so-called 'intelligent' creatures ? 

 

It is pretty well established that even the most benevolent of these things are using us and our planet for their own agenda.  Though their actions may not always seem contrary to our own best interests, that is a result of the mere coincidence that what they want happens occasionally to be beneficial to us.  It is surely NOT a result of any benevolence toward us on their part.  As my friend Kraig once said, "If these guys were really here to help us they'd be hiring." 

 

Besides they can be pretty good eatin', once you learn how to cook 'em, and the Centaurans especially are wily predators who compare favorably in terms of challenge and sport with any of our planet's native game, even bear, elephants, or the big cats. 

 

So, it is in the interest of promoting this sport that we offer this brief guide to serving your catch…

 

 

 

 

VARIETIES OF ALIEN BEINGS,

THEIR CULINARY PECULIARITIES, LORE, AND METHODS OF PREPARATION:

 

ALIEN TYPE 1:  The Greys.  Of this type there are several sub-types. All tend to appear greyish in color and for this reason are referred to as "greys."  Their meat tends to resemble the white meat of Chicken or Pork in flavor and consistency.  The yield of usable meat tends to be less than what one would expect, as they are pretty thin and bony. The tenderloins and hams are the most worthwhile cuts.  Roasts and steaks cook up best when broiled with the skin on, as this seems to hold in the subtle flavor.  The meat accepts the flavor of sauces and marinades well, and so can be prepared using the same recipes you would more commonly use for Pork or Chicken.  The skin, joints and extremities, and innards are of no known value in food preparation and should be discarded.  While some parts may be unpalatable, there are no poisonous or irritating parts which must be avoided.

The eyes have become somewhat of a delicacy in some regions when stuffed and baked, but the

eye meat itself is pretty tasteless so selection of sauce and seasoning is important to getting a really good dish.

The Greys are adept at hiding themselves and their resting places and at moving from place to place under cover.  They will occasionally attempt to disguise themselves as humans, though this does not seem to be a preferred method of concealment.  Once they are detected and tracked to their resting places, the job of tracking and killing the whole organizational unit of 2-6 greys is almost trivial.

 

GREY TYPE A:  This is the type most commonly referred to as the greys.  Also known as Zeta Reticuli from the Zeta Reticulan star system (the Bernard star) neighboring the Orion area.  They function in a mode that is apparently military in nature with a rigidly defined social structure that holds science and "conquering worlds" to be the prime movers.  They are normally about 4.5 ft tall with large heads and black "wrap around" eyes.  They have limited facial features, slit mouth and no nose to speak of.  They have evolved beyond the need for reproductive systems or digestive systems and reproduce by cloning. Their genetics are partly based on insectoidal genetics.

     Their science deals largely with the study of other life forms and genetic engineering.  They have supposedly had a part to play in the alteration of human genetics over thousands of years.  It seems that they may be trying to cross breed with humans in order to create a "mixture race" that would be better than either. (I've read that they are a dying species, that have cloned so much that now, with each successive cloning, the species grows weaker.  They are trying to infuse new life into their species by creating the mixed breed.)

There seem to be two main social classes of Greys.  One is the more hawkish and is more abrupt, crude and blunt.  The more dove-like ones are more refined and capable of a more business-like behavior towards humans, and prefer to use more "diplomatic" behavior to gain control over human's.  This type of Grey is what I believe is being referred to as the "Orange" class of Greys.

They seem to be emotionless (by human standards) and therefore are seen as cruel in their treatment of human beings.  They are able to take human lives without any regard for that individual.  They apparently can use certain substances of the human body for their sustenance and therefore appear to be

carnivorous in regards to humans. (I also read that they extract fluid from some part of the human brain during intense emotional response [fear] and are able to use it like a recreational drug.)

It is my understanding that these greys are actually servants to a master race of reptilian-type aliens and are trying to prepare the earth for their arrival by gaining control over the earth through many means.  They tend to enjoy the feeling of freedom they have on earth, away from their masters and would desire the help of humans in confrontations with the reptilians...which appears to be a consideration for the near future.

These greys have their best known bases in New Mexico and Nevada but are also known to have bases in many countries of the world.


GREY TYPE B:  Tall Greys from Orion.  Usually about 7 to 8 ft. tall (reports often exaggerate their height as being 9 to 12 ft.) with facial feature somewhat similar to grey type A with the exception of the large nose found on type B greys.  These greys also have technologies that allow them to perform certain actions that appear "miraculous."   These greys are less vicious towards humans than type A greys (but are still considered "hostile".) They tend to influence more through political controls and negotiated agreements

with those in power.  Their main bases seem to be in the Aleutian Islands.

These are the type seen not long ago in Eastern Russia.

 

GREY TYPE C:  These are the shortest of the greys and tend to be about 3.5 ft. tall.  Their facial features are very similar to the Zeta Reticuli greys and are of the same "root race.".  They are just as hostile to humans as the Zetas.  They are from a star system near the shoulder of Orion called Bellatrax. It is said that those who have tried it find Bellatrax tripe to be beyond compare in terms of flavor and consistency.  The Bellatraxians have a bit more meat on their bones than the other Greys, even though they are a bit smaller in overall stature.  Don't let their smaller size discourage you if you get one of these guys in your sights, you won't find any better eating anywhere.

 

ALIEN TYPE 2: THE REPTILIANS:  A genetics akin to reptiles, these are highly advanced entities but viewed as being of a negative, hostile or dangerous disposition since they regard humans as a totally inferior race.  They would perceive us much the way we would perceive a herd of cattle.  They are carnivorous in regard to humans.  There is supposedly a "driven" planetoid or asteroid inhabited by 30 million of these lizard-folk that is to enter our solar system in the mid 90's if the present schedule is kept.

They consider earth to be their own ancient outpost and would expect to have complete control of the entire planet upon their return. Their own planet in the Alpha Centauri star system is becoming unable to adequately support life and they need somewhere else to live. These are the aliens who are served by the type A greys, and served for dinner by Human patriots and hunters who have learned the secrets of properly cleaning and preparing them.  In terms of sport and the thrill of the hunt there is no more challenging or rewarding creature on the face of the planet than a mature Centaurian. If cornered or wounded Centaurians will defend themselves aggressively.  They seem either to shun or to not have access to any more powerful weapons than those native to Earth.  You may occasionally encounter an armed Centaurian, but this is not common.

            Centaurians have a thick, tough skin.  We skin produces noxious tasting chemicals starting several hours after death, so always completely skin out Centaurians as soon as possible.  Always wear protective clothing (rubber gloves and goggles at the absolute minimum) and always wash thoroughly after handling a Centaurian.  The cerebro-spinal fluid and aqueous humor of the eyes are deadly poison to humans, native mammals, and the human-appearing aliens.  Use caution when cleaning Centurians not to break the eyes or the membranous tissue which surrounds major nerve bundles, which would release the poisonous liquid and spoil the meat.  Once the meat has been contaminated with CSF there is no known way to render it fit for human consumption and it must be destroyed.  Destroy by burning any unused parts of the carcass and be sure to keep upwind of the fire while doing so.  Domestic dogs, coyotes, and other scavengers will eat discarded Centaurian parts and be poisoned, so always dispose of the leavings in a responsible way -- by burning.

            The Centaurians have only two known weaknesses which can be exploited by the hunter.  Their eyes do not accommodate well to bright lighting so that they are almost blind in bright sunlight, and their otherwise acute sense of smell seems to be overloaded by strong odors.  Their hearing is acute and favors slightly the higher pitches. It seems that they recognize lower frequency sounds by feeling the vibrations through their sense of touch.  Most Centaurians are taken from ambush by hunters who have concealed themselves and their stand in areas with strong masking odors and lighting.  

 

 

ALIEN TYPE 3: HUMAN TYPE ALIENS

 

Here we enter an area where there is some risk to the sport.  The 'Human type' aliens do bear a strong resemblance to native humans, both externally and even in their internal structure.  Sportsmen need to be on guard against any actions which would give our sport a bad name. No where is this more important than in the taking of these 'human type' aliens.  It will carry little weight with law enforcement if you mistakenly shoot a real human while thinking that you were hunting an alien. As always, know what you are shooting before you pull the trigger.  Identification can be difficult because in many cases the external appearance will be indistinguishable from a real human.  In fact, by visual appearance alone, the first sign you might have that one of these clever imposters is among us is when you notice that they are just a little to good looking, a little to much in shape to be believed.  They are skilled  imposters and very adept at blending  in  with a crowd.  Frequently the only way to identify these guys by external features is by watching their interaction with a Grey or Reptilian.  An internal examination will reveal the true nature of the creatures, however.

 

HUMAN TYPE A: These are of a genetic base similar to humans of earth.  They are from Arcturus and Vega. These aliens appear of "normal" height (5-6ft?) and tend to be fair-skinned with blonde hair.  These entities have been abducted by the greys or are the offspring of abductees and have been trained by the greys as servants.  These entities are totally subservient to the greys. 

Arcturans have an extra structure located under the pineal gland which seems to moderate their metabolism.  This structure has been sometimes misidentified by neurosurgeons as a brain tumor and removed.  Arcturans cannot survive without it, immediately entering a vegetative state and wasting away within a matter of weeks if it is removed.

 

HUMAN TYPE B: These are aliens of similar genetics to earth humans and also, it seems, of the humans that serve the greys. These are from the Pleiades and are also of the blonde, fair-skinned appearance.  This type is of a genuine highly evolved, spiritual, benevolent variety and have a kinship toward humans

and are the only aliens to be truly trusted by earth humans at this time. They also cook up into a tasty stew. They had at one time offered to be of assistance to earth leaders in dealing with the alien situation here but were rebuffed and so have taken a kind of "hands off" approach for the time being.  These aliens are supposedly the forefather race of humankind.  These are apparently not on earth much at this time due to serious problems in the area of their home.

 Like the Arcturans, the Pleiadeans have a similar but less pronounced sub-pineal structure in their brains, but the major distinguishing factor for Pleiadeans is the split liver which seems to give them an advantage when traveling in areas where the environment is toxic to them.  The Pleiadean liver is particularly prone to accumulate toxins from the creature's environment and has been known to make humans ill, even when thoroughly cooked.

 

 

HUMAN TYPE C: Very little is known about these.  They are supposedly another of the highly evolved, spiritual type of great benevolence to earth humans.  I understand that their appearance is similar to other human-type aliens. They are from Sirius and don't appear to be much involved with earth happenings at

this time other than being concerned about the Grey scenario.  They could desire to be of help to humans.

            Sirians possess a vestigal 'third eye' between the frontal lobes of their brain, which seems to be a nonessential organ.  This mass of tissues ahs occasionally also been misidentified by neurosurgeons as a brain tumor and removed, with no immediate ill effects.  Sirians have a split aorta which divides just below the heart and provides for separate circulatory paths to the two lower legs and redundant circulatory paths to the gut and lower internal organs.

 

As far as sport is concerned, there is not much challenge in killing these 'human type' aliens.  The biggest challenge is in properly identifying them before making your shot.  Their years of subservience to other races has seemingly removed all aggression and most of the cunning from their personalities.  They seldom fight back when cornered, even by a weaker force.  Instead they usually give up meekly and go on to meet their fate quietly.  They don't show any especially pronounced tendency to defend friends, family, or home from attack.

 

   There are other known human type aliens of this "more highly spiritually evolved" nature that are apparently aware of the situation on earth and considering some possible course of action.  While they are considering, we should consider serving a tasty dinner of alien stew.

 

 

 

Reticulan Remoulade

 

Ingredients (makes 6 servings)

 

1 1/2 lb             Tenderloin of Reticulan

3 tbs                 Creole mustard

3 tbs                 White vinegar

1 tbs                 Paprika

1                      Garlic clove;

2 tsp                 Prepared horseradish

1/3 cup             Olive oil

Hot pepper sauce to taste

1 Stalk              Celery minced

3                      Scallions, minced

1/2 cup             Parsley leaves minced

 

Instructions

 

Boil tenderloin--just til it turns pink, don't overcook.  Cut into cubes approximately 3/4" on a side.  Brown lightly in butter.   Drain.  Whisk mustard, vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil in a thin stream add pepper sauce and salt to taste. Fold in the celery, scallions and Reticulan bits until well coated. Cover and refrigerate at least 3 hours and up to 24 hours. Can serve on lettuce cold or at room temp. 

 

Recipe adapted from Galatoire's in New Orleans by MIKE, Chatsworth, CA

 


Centaurian Pasta with Chinese Tahini Sauce

 

Ingredients (makes 4 servings)

 

8 oz      Centaurian Pasta *

1 cup    Peas

 

CHINESE TAHINI SAUCE:

2 tbs     Tahini (sesame butter)

1 tbs     Rice Vinegar

1 tbs     Soy sauce

1 tbs     (pref. toasted) Sesame Oil

2 tsp     Chili Paste w/garlic (hot)

1 tsp     Minced Gingerroot

2 tbs     Vegetable stock or water

1 ds      Freshly ground black pepper

 

GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional.

 

Instructions

 

Centaurian pasta is prepared from that organ of the Centaurian which is most closely akin in location and apparent function to the Human spleen.  Carefully clean the Centaurian, noting the cautions about contact with the cerebro-spinal fluid and eyes.  Remove the spleen, rinse thoroughly in cool water and then marinate in strong wine vinegar for 24-36 hours at room temperature.  Remove the organ, which should have obtained a uniform white color and rather more rubbery consistency than when fresh.  In texture and overall appearance the organ prepared in this way strongly resembles a string zucchini.   Rinse again in cool water and air dry in the sun or in the sort of convection dryer used to dry fruit and other meats.  When thoroughly dry, the stringy texture should be fully developed and a small sample should pull apart into strings easily.  Chop the spleen into pieces approximately 1 1/2" on a side.  Examine these carefully for any sign of unpleasant odor which will be apparent if the meat was contaminated by the csf during preparation.  If the dried prepared chunks do not smell fresh and clean they are potentially poisonous and should be discarded in such a way that they will not present a danger to other Humans or domestic animals (i.e. by burning).  When dried the chunks can be stored in a sealed container kept in a dark, dry place for a year or more and used whenever a pasta is required.

 

To cook, break the cubes into strings and drop into boiling water. When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sautéed in oil until lightly browned. Bring a large pot of water to a boil, cook pasta until al dente. While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients. When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS: - sauté 6 oz chopped spinach in 1 T safflower oil until limp; mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed sliced carrots, or scallions. If you add several, the amt of dressing may need to be increased.

 

Recipe courtesy of Cathy,  Burning Springs West Virginia

 

 


Chili con Alien

 

 

Ingredients (makes 8 servings)

 

   1  pound                     ground tenderloin  of Centaruian

   1  medium                  yellow onion -- chopped

   1/2                             green pepper -- chopped

   3  cloves                    garlic -- minced

   2  cans                      black or kidney beans -- drained

   2  cans                      Del Monte chili style stewed tomatoes

   1  cup                        water

   1                               beef bouillon cube

   2  tablespoons            Worcestershire sauce

   1  tablespoon              dried basil, oregano, thyme -- rosemary

   2  tablespoons            chopped fresh cilantro

   2  tablespoons            chili powder

   2  tablespoons            fresh black pepper

                        cayenne pepper or hot sauce to taste

 

Instructions

 

Chop or grind the tenderloin.  Brown with the onion, garlic and green pepper. Drain and pour into the crock pot. Add remaining ingredients and stir. Cook on low-medium heat all day. Sometimes I serve this with chopped onion and shredded cheese and sour cream with tortillas.

 

The submitter of this recipe says, "You can use most any meat with this recipe, but nothing quite compares with the taste and satisfaction that comes from sitting down to a piping hot bowl of the cooked meat of one's enemy.  For this reason I always find the Centaurian chili preferable to that made with the more easily obtained Greys or Arcturans."

 

Recipe adapted from an old family recipe by RUTH, Butte Montana

 

 


Campfire Chili

 

Ingredients  (makes 4 servings)

 

   1   chunk        fresh fat (for Greys substitute a piece of Bacon fatback)

   1   pound        fresh alien du jur -- diced

   1/2 cup          wild onions

   3    cloves       garlic -- minced

   1  can or about 18       tomatoes -- chopped but not -- drained

   6-8                 dried red chile peppers -- crumbled

   1  tsp             tabasco sauce (to taste)

   2  cans          chili beans -- drained

   3  tbs             fresh squeezed lime juice

   1/2  tsp          black pepper

 

Instructions

 

Heat a large skillet until medium hot.  Grease it with a piece of fresh fat, or if you are cooking a Grey and can't find a suitable piece of fat use a piece of bacon fat.  Heat until hot enough that meat sizzles immediately when dropped in. Add diced meat and saute for 3 minutes or until done. Add wild onions and Garlic to the pan and sauté until only until tender. Stir in tomatoes, chili peppers, and spices. Add water to cover the meat.  Bring to a boil, reduce and simmer 20 minutes. Add beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up. Or place all ingredients in a Crockpot and cook for 8 hours. Don't forget the beer. Good Eating.

 

Recipe by  MIKE, Mexico Florida

 

 

 


 Bellatrax Cashew Surprise

 

Ingredients (makes 4 servings)

 

   1      each      fresh Bellatraxian thigh (medium to large, or use 2 smaller thighs)

   1      cup        diced celery

   1/2  cup        diced onion

   3      tbs         Butter or margarine

   1      can         condensed cream of mushroom soup

   1      can         drained bean sprouts -- (16oz.)

   1      tbs         soy sauce

   1      cup          cashew

                        Chow mein noodles

 

Instructions

 

Combine all ingredients except noodles in crock pot. Stir well, and cook for 5

to 9 hours on low. Serve over chow mein noodles (or rice)

(Very Pseudo Chinese...I don't even try to pass it off as Chinese...just good)

 

Substitute Centaurian pasta (see recipe) for the Chow Mein noodles if available.  Break up the block into strings, then drop individual stings into hot vegetable oil, cook until lightly brown.  Remove and drain. 

 

Recipe submitted by GAIL Salisbury Maryland 

 

 

 

 

Arcturan Ribs Chinese Style

 

Ingredients (makes 4 servings)

 

   1/2   cup                    ketchup

   2      tbs         honey

   2      tbs         rice or white vinegar

   2      tbs         soy sauce

   1/4   tbs         five spice powder 

   1      small      onion -- finely chopped

   2      tbs         minced fresh ginger

   1      garlic clove -- minced

   1      tsp         cornstarch -- dissolved in

   1      tbs         cold water

   1      side       Arcturan ribs (one side approximately 4 pounds)

               hot cooked rice

 

Instructions

 

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.  Position a broiler rack 6 inches from the source of the heat and preheat the broiler.  Skin the rib rack and rinse in cool water.  Broil the ribs, turning once, until browned. About 10 minutes.  Transfer the ribs to the slow cooker.  Stir to coat the ribs with the sauce.  Cover and slow cook until ribs are tender. 5-6 hours at 200 degrees (low).   Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup, 6-8 minutes.  Stir in the cornstarch mixture and cook just until thickened.  Pour the sauce over ribs and serve immediately with hot cooked rice.

 

Recipe adapted from First Choice Bar-B-Que by KIM,  Tampa Florida

 

 

 


Baked Stuffed Reticulan Eyes

 

Stuffed Eyes has become a very popular dish in areas where Reticulans are plentiful.  Eyes from the other Grey types can be used, but they are not as fleshy and will make a less satisfactory dish.  DO NOT attempt to use Centaurian Eyes -- see the cautions on handling Centaurian eyes in the Introduction.

Slow, low cooking is the secret.

 

Ingredients  (makes 8 servings)

 

    8                  eyes

    1                  green pepper, chopped

    1 pound         ground Reticulan tenderloin

    1                  raw egg

    1 cup            washed rice (or use Centaurian Pasta if available)

    2                  28 oz. cans of crushed tomatos (or 3 or 4 lbs. fresh peeled tomatos)

    1                  large white onion, chopped

    2 tbs             good Hungarian Paprika (buy imported sweet)

    1 tsp            salt

    2 tbs             Molasses  (do not substitute) (this does not come from moles)

    1/4 tsp          black pepper corns

    2 whole         Bay laurel leaves

    1 cup            water only if needed

 

Instructions

 

Clean and prepare the eyes:

The eyes must be fresh, or the dish will not be a success.  Remove eyes as soon as possible.  Those who have learned the knack can remove and clean the eyes in one step:  Make a horizontal cut all the way across the eyeball.  Then with a large serving spoon or similar scoop shaped utensil, reach behind the eyeball and pop it out.  As you do this the contents of the eyeball will be squeezed out.  Rinse the now empty eyeballs inside and out under cold water and set aside.  The flesh of the Reticulan eyes is 3/8 to 1/2 inch thick, that of the other Greys is thinner and less flavorful.  The eyes should be cooked and served within 4 hours of death.  They do not keep well either under refrigeration or when frozen. 

 

In mixing bowl, place the ground meat, raw egg, washed rice or Centaurian Pasta, salt and paprika. Mix

well with clean hands.

 

Stuff the eyes, using all the meat mixture. Set eyes with the slit up in a cooking pot with cover.

 

Mix the tomatos, molasses, onions and pepper and add over the meat mixture in the

eyes,  pour the remainder over the eyes.  Toss in the black pepper corns and the bay leaves. Cover and

slowly cook for about 1 1/2 hours.

 

If the sauce looks too thick add a little beer.

 

Adapted from a traditional Hungarian recipe by  NELSON,  Alamogordo  New Mexico

 

 

 

Jerked Sirian     (Gnow Yoke Gone)

 

Ingredients (makes 1/4 pound of dried jerky)

 

1/2 lb                Sirian steak

1 tsp                 Salt

2 tsp                 Sherry

4 tsp                 Honey

3 tbs                 Sugar

1 tbs                 Ketchup

1 tbs                 Hoisin sauce

1 tbs                 Oyster sauce

1 tbs                 Light soy sauce

1 tbs                 Dark soy sauce

 

Instructions

 

Partially freeze  meat first, then thinly slice.

Marinate in rest of ingredients for at least 1 day.

COOKING: Bake single layer at 250 degrees for  45-55 minutes.

 

Sirian Jerky is a favorite snack in China. The flavor is a bit on the sweet side compared to its western counterpart and definitely not spicy.  This recipe will work with other meats as well. Store in a cool dry place.

 

Adapted from a Chinese Dim Sum recipe by XIO,  Shanghai China

 

 

 

Reticulan Jerky

 

Ingredients (makes 1/4 pound of dried jerky)

 

       1/2 pound               Reticulan flank steak

       1/3 cup                  Worcestershire Sauce

       1 tsp   (heaping)      Onion powder

       1 tsp                      Garlic powder

       1 tsp                      Salt

       1 tbs                      Course ground black pepper

 

Instructions

 

        Marinate meat for at least 3 hours in deep container.  Turn every hour or so and push meat down into sauce.  Remove a rack from the oven and place over sink.  Put a toothpick thru the ends of the meat and hang between the bars of the oven rack.  Line the bottom of  the oven with aluminum foil.  Place rack in oven and bake at 140  degrees for 4 to 6 hours.  Turn off oven and allow to hang there overnight.  Store in a cool, dry place.

 

Like the previous jerky recipe this recipe can be used for other meats as well.

 

Recipe provided by SLIM,  Taos New Mexico

 

 


Rack of Centaurian With Forest Mushrooms

 

Ingredients  (makes 8 servings)

 

1 quart              beef stock

1/2 cup             chopped leeks

1/4 cup each,    chopped: shallots and carrot

1                      tomato, chopped

1/2 bunch          fresh parsley (leaves only)

1/2 cup             port wine

2 tsp                 tomato paste

1 rack               of  Centaurian (8 ribs, about 2 pounds)

1/4 cup             olive oil

2 cups              sliced mixed exotic mushrooms (such as oyster, shiitake, portobello)

3/4 cup             dried bread crumbs

Salt and freshly ground black pepper, to taste (optional)

Chopped parsley or watercress for garnish (optional)

 

Instructions

 

Observe the precautions described in the Introduction regarding the handling of Centaurian meat.  Smell the ribs carefully and discard if the slightest foul odor exists.  In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425 degrees. Place ribs on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove ribs from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted ribs. Pat on about ½ to ¾ cup dry seasoned bread crumbs. Return ribs to oven until bread crumbs are browned.)

 

Meanwhile, heat oil in skillet and add mushrooms; sauté briefly, then season with salt and pepper. Pour about ¼ cup sauce on each of 8 plates. Place 2 slices of ribs on each plate, atop sauce. Garnish with mushrooms and chopped parsley. Makes 8 servings.

 

Rack of Centaurian recipe adapted from a recipe from La Tour d'Argent by KIM, Tampa Florida

 

 


Cajun-Fried Pleiadean Fingers

 

This makes a tasty appetizer

 

Ingredients (makes 4 servings)

 

2                      Pleiadean fingers, with skin and bone intact

1 cup                buttermilk

2 cups              all-purpose flour

1 tbs each:        garlic powder, chili powder and paprika

1 tsp each:        cayenne pepper, salt and black pepper

Oil for deep-frying (peanut oil preferred)

 

Instructions

 

Marinate fingers in buttermilk 15 minutes in a glass container or plastic bag.

In a small bowl, thoroughly combine flour, garlic powder, chili powder, paprika, cayenne, salt and black pepper; set aside.

Heat oil in a deep-fryer or Dutch oven to 375 degrees. Remove fingers from buttermilk and place in flour mixture, turning to coat well. Fry in oil about 8 minutes. Remove and drain on paper towels. Cut in halves.

 

 

Recipe from JIM,  Valrico Florida

 

 

 

 


Medallions of Arcturan With Chili-Pepper Sauce

 

Ingredients (makes 4 servings)

 

12 (2-ounce)      Arcturan medallions, from the back strap if possible

4                      egg whites, whipped

2 tbs                 soy sauce

1 tsp                 honey

2 cloves            garlic, minced

2 tbs                 cornstarch

1/2 cup each:    vegetable oil and soft butter (1 stick)

 

Chili-Pepper Sauce (recipe follows)

 

Instructions

 

Pound Arcturan medallions with a mallet; place in a ceramic or stainless steel dish. In a small bowl, combine egg whites, soy sauce, honey, garlic and cornstarch. Spoon mixture over the meat, coating all pieces well, then refrigerate, covered, 24 hours.

 

 

 

Remove the meat from marinade. Heat oil in medium-size skillet; add meat and sauté over high heat on both sides until nicely brown. Do not overcook; meat should be pink in the center. Add butter to give a delicious nutty taste. Lift mediallions out of butter, then place on a heated platter; set aside. Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper Sauce.

 

When sauce is made, place 3 Arcturan medallions on each of 4 plates and ladle Chili-Pepper Sauce over top. Serve with wild rice, seasoned Centaurian pasta or risotto and winter vegetables. 

 

 

 

 


Chili-Pepper Sauce:

 

Ingredients

 

3 strips                                                 bacon, sliced

1/2 each, medium-size, diced:    yellow onion, red and green bell peppers and jalapeño (seeded and minced)

2 cups                                      sliced portobello mushrooms

2 tbs                                         chili powder

1 tsp                                         all-purpose flour

1/2 tsp                                      ground cumin

2 cups                                      beef stock or consommé

1/2 cup                                                 dark red wine (such as cabernet sauvignon)

1/4 cup                                                 dry sherry

1 cup                                        whipping cream

Salt, freshly ground black pepper and cayenne pepper, to taste

 

 

Sauté bacon in pan drippings. Add onion, bell peppers, jalapeño and mushrooms; sauté until translucent. Sprinkle with chili powder, flour and cumin and stir well. Add stock, wine and sherry; bring to a boil. Reduce heat and simmer a few minutes, then stir in cream. Heat, but do not boil. Season with salt, black pepper and cayenne pepper. Use as directed above.

 

Recipe provided by  ANNE,  Houston TX

 

 

 


The following interesting article was found on the Internet and is credited to :

 Nevada Aerial Research

 P.O. Box 1015

             Las Vegas, Nevada 89128

 

     THE PASTURING AND USE OF HOMO SAPIENS      by TAL Levesque

 

My late friend, Richard Shaver, told me that asking "officialdom" for action about UFO data is like a Jew asking Hitler for mercy on the grounds that you have a family to care for.  The storm troopers reaction is to go out and pick up the rest of the family. Most UFO buffs think that their efforts will lead to some sensible attention by the powers that be, attention to the broad problem that UFOs present ... the problem of "are they invaders?", "what do they want here on Earth?" and all those other nagging questions.  They come to Earth for things surface people don't know about.  Earth is on the ancient space trade routes. They come to

bases (cavern city complexes) and they mine, manufacture and some do genetic manipulations to form various subservient cross-breeds.   For the most part, we are dealing with another species, humanoid in

shape but reptilian in heritage. Their leader-elite are the "Draco". They are cold-blooded and have to balance their surrounding environment to maintain body temperature. They are suited especially for space travel, as they have the ability to hibernate.  The "reptoids" have scales which protect them from losing moisture through their skins.  They have no sweat glands. The scales are much larger on their backs, making the skin more waterproof. The scales on their face, neck, chest, and hands are smaller and more flexible. They have three fingers, with an opposing thumb. All have large cat-like eyes and twin nose holes at the end of a short, stubby muzzle.

They are mostly meat-eaters. Their mouth is more like a slit, but they have teeth differentiated into incisors, canines and molars. They average six to seven feet tall. These reptilian beings direct the efforts being called the GREYS, EBEs, etc., and form the largest category likely to be encountered by surface humans.  They are really an order of "cross-breed" between Homo-Sapien and the reptilian species. There are several other lines of "cross-breeds" which have been bred for various characteristics. Some even appear more or less human. Some of the reptilians and cross-breeds have sensory pits (near the eyes) that act as an extra sense and can "see" heat. Some have a pineal eye and are telepathic. These beings

can operate effectively in the dark. Their eyes are move sensitive to ultra-violet light. They can control their heartbeat. The greys have a high metallic content in the skin, as well as an unusual cobalt pigmentation. Many have no external sex organs, but some have been bred to have them. Government authorities; agents disguised as civilians and others seek to learn more about these beings.  It should be noted that not

all the cross-breeds are hostile. There is an order of small humanoids (2-4 feet tall) that work with

the beings that resemble humans, except close examination will reveal unusually shaped ears. The most prevelant of these have blond hair, large foreheads, and a medium dark or light complexion. The reptilian cross-breeds are potentially dangerous. One variety (working with the "Draco") has come from a system with a light source that subjected them to a high level of radiation. It is the minds of these beings that would be considered most strange by terrestrial standards. They are hive-like (robotic) and demented. They are considered detremental beings (DEROS). These beings do not eat (as we know the term). Some use substances that are synthetically produced, mixed with blood from living animals and humans.

This is sometimes mixed with hydrogen peroxide, which kills the foreign bacteria in the mixture. They may

also be feeding off the "life essence" of these substances. They also seem to "feed" off nuclear energy, and have apprently manipulated humans into developing sources of radio-active power.

It appears that there are several groups of interlopers active on this planet. I want to focus on the "Men in Black". These elusive figures are a distinct part of the UFO scene. They are based deep underground. They seem to use extra-sensory or technical means to locate and check up on humans to have spotted their flying craft or know too much about their activities.  They seem to be kind of a "security force". The pallor of their skin and their sensitivity to light suggest that they come from an environment with

subdued light. Their movements and apparent pain while on the Earth's surface suggest that they live in an area with less gravity field density. Apparently, they are assigned to cover up the activities and secret operations of their civilization. We must actively resist the "invaders" of our Planet, our bodies and our

minds. We must expose the enemy which seeks to enslave us. We have a sacred responsibility...based in

truth, reality, and HOPE.

 

 

 

 

BWANA JIM'S     ALIEN COOKBOOK

 

 

Published By:

Kim L. Ground

5405 Maple Lane

Tampa, Florida 33610  USA

bwanajim@falconlabs.com

 

Additional copies  US$ 5.00

Check or Money Order to the publisher

 

COPYRIGHT  8/2001

ALL  RIGHTS  RESERVED