INGREDIENTS

INSTRUCTIONS

With an adults help, melt the cheeze whiz in the microwave or on top
of the stove, according to directions on the jar.  Allow the cheese to
cool slightly in the jar.  Using a long handled spoon, carefully stir
about three drops of green  food coloring into the warm cheese, using
just enough to turn the  cheese a delicate snot green.  To form
boogers: Dip and twist the tip of each prtezel stick into the  cheese,
lift out, wait twenty seconds, then dip again. When cheese  lumps reach
an appealingly boogerish size, set pretzels, booger down,  onto a sheet
of waxed paper.  Allow finished boogers on a stick to cool at room
temperature for ten  minutes or until cheese is firm. Gently pull
boogers off waxed paper  and arrange on a serving platter. Serves 5 to
6 booger buddies.  Sicko Serving Suggestion: Place a bowl of chunky red
salsa in the  center of the platter so that guests can turn plain
buggers into  bloody ones.  From the Book: Gross Grub by Cheryl Porter
Random House ISBN  0-679-86693-0 Shared by Carolyn Shaw 10-95 Posted to
EAT-L Digest 04  Sep 96  Date:    Wed, 4 Sep 1996 21:18:55 -0500  From:
LD Goss <ldgoss@METRONET.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1306
Calories From Fat: 584
Total Fat: 64.9g
Cholesterol: 200.3mg
Sodium: 5836.9mg
Potassium: 1618.2mg
Carbohydrates: 88.2g
Fiber: 2.5g
Sugar: 18.6g
Protein: 92.3g