Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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 10-15 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 trough.

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 a Bake according
to package instructions. (Allow the little buggers to cool 15-20
minutes before chowing down on their tender torsos. Serves 4 goo
gobblers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0

Shared by Carolyn Shaw 10-95
Submitted By CAROLYN SHAW On 10-15-95

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