Crispy caterpillar cocoons^

8      ounces        Tube refrigerated crescent
                        Rolls
   8                    Brown & serve sausages
   1                    Squeeze bottle yellow
                        Mustard
                        -----TOOLS-----
                        Frying pan
                        Metal tongs
                        Paper towels
                        Knife
                        Cutting board
                        Carrot peeler
                        Cookie sheet

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 through.

 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 on a baking sheet and bake accoring 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