Return of the Jedi, we were introduced to the lovable teddy bear warriors of Endor, the In, we were introduced to the lovable teddy bear warriors of Endor, the Ewoks . Some people found the Ewoks cute. Other people found them annoying. But there's one thing we can all agree on: the Ewoks looked delicious. They looked fat, but with all the running around and climbing they did, they would have to be pretty lean. That means they have plenty of meat on their bones. When you get the chance, here are five ways to serve Ewok. If no Ewok is available, substitute chicken, because (as everyone knows) Ewoks taste like chicken.

Ingredients:3 pounds whole Ewok, cut into pieces1 cup all-purpose flourSalt and black pepper to taste1 cup womprat juice (optional)1 teaspoon paprika1 quart vegetable oil for fryingDirections:1. Remove fur with an Ewok de-furrer (found at any quality grocery store). Season Ewok pieces with salt, pepper, and paprika to taste. Roll in flour.2. Add 1/2 to 3/4 inch oil to a large, heavy podrace helmet (or skillet if no helmet available). Heat to medium-high.3. Place Ewok pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.Ingredients:3 cloves garlic, minced2 teaspoon butter1 cup ketchup1/4 cup brown sugar1/4 cup chili sauce2 tablespoons Worcestershire sauce1/2-3/4 tablespoon celery seed1 tablespoon prepared mustard1/2 teaspoon salt2 dashes hot pepper sauce8 large Ewok breast halves, bone-in with skinDirections:1. Prep Gamma flux boiler to high intensity. If no boiler is available, heat saucepan. In either case, saute the garlic in butter until tender.2. Add the next 8 ingredients.3. Bring to a boil, stirring constantly.4. Remove from the heat and set aside.5. Prepare the Ewok by removing fur and pounding breasts to one-inch thickness. Grill the Ewok (preferably over wood chips to retain woodsy flavor) covered over medium heat for 30 minutes, turning occasionally.6. Baste Ewok with sauce.7. Grill 15 minutes longer or until juices run clear.8. Continue basting Ewok and turning during the last 15 minutes of cooking.9. Serve Ewok with any extra sauce you set aside for dipping.Serves 8Ingredients:1/3 cup extra-virgin olive oil1/2 cup croutons1 lb. boneless, skinless Ewok breasts1/2 teaspoon salt and black pepper to taste1 Gungan tongue (optional)2 teaspoon minced garlic2 tablespoon lemon juice1 tablespoon Dijon mustard2 dashes red pepper sauce1 large head Romaine lettuce3 tablespoons freshly grated Parmesan cheeseDirections:1. Lightly oil neutron steamer (or grill rack or broiler pan, if no neutron steamer available). Season Ewok with 1/4 teaspoon each salt and pepper. Grill Ewok or broil 3 inches from heat, turning once until cooked but moist (5 to 6 minutes).2. Cool 5 minutes then cut Ewok into slices 1/4 inch thick.3. Mash Gungan tongue, garlic, and remaining salt to paste in large salad bowl. Add lemon juice, mustard, pepper sauce and remaining pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil.4. Add sliced Ewok and toss to coat.5. Add torn lettuce, cheese, and croutons; toss well.Serves 4Ingredients:4 skinless, boneless Ewok breast halves -cubed1 large green bell pepper, cut into 2 inch pieces1 onion, cut into wedges1 large red bell pepper, cut into 2 inch pieces1 cup barbeque sauce5 Ewok spears1/2 cup pickled Wookie claws (optional)Directions:1. Preheat grill for high heat.2. Thread the Ewok cubes, green bell pepper, onion, and red bell pepper pieces onto spears alternately.3. Lightly oil the grill grate. Place Ewok kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbecue sauce frequently, for 15 minutes. Garnish plates with Wookie claws, if desired.Ingredients:2 cups chopped, cooked Ewok1/2 cup shredded reduced-fat cheddar cheese2 tablespoons chopped red onion1-3/4 teaspoons taco seasoning1-1/2 tablespoons chopped cilantro (optional)4 6-inch tortillas1/2 cup salsa (optional)Directions:1. Heat oven to 450°. In a medium-size bowl, stir together Ewok, cheese, onion and taco seasoning. Stir in cilantro, if desired.2. Place 2 tortillas on baking rack over a baking sheet. Spread 1 heaping cup of Ewok mixture over each tortilla.3. Top each with another tortilla and press down gently.4. Bake quesadillas at 450° for 8 minutes or until cheese has melted.5. Cut into quarters and serve with salsa for a genuine South-of-the-Death-Star flavor.