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A favorite involves a large jar of Cheez Whiz, a cup of beer and
a dash of garlic powder. Melt together and serve in a hollowed out
round of bread with bread cubes and vegetables for dipping.

Another standby is crab in barbecue sauce. Drain a can of crabmeat,
squeeze a little lemon over it, and mix with enough commercial
barbecue sauce to make it red. Spread some softened cream cheese
on a plate, top with the crab mixture, and serve with crackers.

Other examples include such things as peppered strawberries, Coca-cola cake,
ham with Vernor's, beet cake, zucchini jam and Ritz cracker pie.

1. Warm cream cheese in a microwave to a consistency that is easy to spread.
2. Spread it thinly and evenly on a slice of deli ham.
3. Place a Kosher dill pickle on the edge of the cheese side of the ham and
roll it up.
4. Chill this in the refrigerator, then slice into half inch wide pinwheels.
5. Eat. (This looks wierd but tastes great.)

These are the proportions for the 11" dish - which also made a small 5" cereal
bowl too (about 3/4" thick).

1 lb. liverwurst
3 8 oz. pkg. cream cheese
red caviar
fresh chopped parsely or chives, for garnish

Slice & dice the liverwurst with a knife. Add 2+ heaping serving
spoons of mayo. Mix with large fork. Spread in dish, chill to firm up.

Let cream cheese soften - add 1 tablespoon mayo - mix. Spread over
liverwurst. Chill. (A generous teaspoon of dried minced onions can be
added to cream cheese before mixing.)

After cream cheese sets up, caviar can be spread over top, and garnished.
Best with rye or crackers, crisps, melba toast.

A dipping sauce, we used it for artichokes, but I use it for anything
dippable from potato chips to raw vegetable.

A simple mixture of:
Soy Sauce (REAL brewed soy sauce, not that awful salty stuff!)
Crushed Garlic (we use lots, because we love it)
Brown Mustard (or yellow mustard and a little horseradish)
And a little olive oil, to make it smooth.

It's an intense taste, not for the faint of heart.

Take a bunch of cocktail weiners. Cook them to the point of almost being
done, and then simmer them in a mixture of:

1 can Cocktail Sauce (Shrimp Cocktail dip type)
1/2 jar of grape jelly
1 squeezed lime

Comes out tasting REALLY good.

Another example is one jar (~6oz) of Red Currant Jelly and one jar (~ 6oz) of
yellow mustard, heated together until smooth. Add cocktail wieners and heat.

Appetizer sandwiches:

1 can asparagas (long stems)
1 loaf of GOOD square white bread
salt and pepper

Carefully remove asparagas spears from tin, spread on towel to drain for
at least two hours. Remove crusts from bread.

Spread each square with butter, then spread generously with mayonaise.
Take a spear and put diagonally on bread - season with salt and pepper.

Roll up from corner. Then cut the tube in half to make smaller portions.

Pile on plate, cover with aluminum foil and refrigerate for several hours.

Remove from frig at least 1/2 hour before serving.

Chopped up canned (not marinated) artichoke hearts
1 small can of chopped ortega chiles
lots of parmesan cheese (about 1/2 cup)
enough mayonnaise to make moisten

This stuff is mixed up and put into a shallow casserole dish in the
oven and baked until it bubbles and browns on top and smells good.
Serve with corn chips, melba toasts, or veggie dippers.

I also do chicken wings baked in BBQ sauce but I use current jelly
instead of grape.

One package of Top roman Noodles
One/half bag of frozen mixed veg
One can of creamed soup of your choice.

Put some water in a sauce pan (~one cup). Add the noddles and spice
package. boil for three min. Mix the soup with one can full of milk or
water and add to the noodles. add the veg's and simmer until tender.

Take enough nice thin-ish leeks and bananas to fill the bottom of a
flat oven dish. Strip the leaves of the roughest foliage and parboil
them for a minute or two. Cut into preferred sized - an inch or two in
length probably, and alternate them with similarly chopped bananas.

Make lots of *thick* cheese sauce ( for the leeks are full of water)
and pour generously over the top. The leeks and bananas make a sweet,
vaguely peppery combination, so choose the cheese accordingly.

Cook in the oven till the veggies are done!

Apple cream pie

Mix 1 small pkg vanilla instant pudding plus 8 oz sour cream.
Add a little milk. Spread over a pie crust filled with canned apple
pie filling. A quick and easy dessert!

Keep in mind; in spaghetti sauce, brussels sprouts look very much
like meatballs.

I had some luck a few weeks ago in disgusting my friends who'd never
heard of a Fluffernutter (peanut butter & marshmellow topping), by
not just making one, but by using a tortilla instead of bread. Much
easier to make, eat and transport.

On a related note, the first time anyone showed me fluff, and explained about
fluffernutters I was appalled. Maybe it's an East Coast thing. Fluff has never
passed my lips, glowing bluely in its dangerous little way.

I saw some PBS cooking show where the guy was showing a traditional
Louisiana way of cooking ham. Braised & basted in root beer. It was probaby
originally done with sassafrass leaves or roots.

Use of Coca-Cola appears to be a standard Southern cooking trope. All
of those little Junior League cookbooks - not to mention the Wednesday
Food section of the local fishwrap - are just *full* of recipes
involving mixing Coke with Jello.

You might try one of the recipes like the one we used one Kentucky Derby
day which involved lots of bourbon in the ham juice.

But be more careful when you do it. It makes a big noise when the oven
door suddenly almost blows off its hinges.

Hot Sam, a Soft Pretzel Mall Chainstore, used to have a fudge dipping
sauce. Unfortunately, it wasn't popular enough (I was perhaps one of
the 5 who ever tried it), so they went back to boring old
cheezfoodsubstances and mustard.

Mixing chocolate and salt apparently produces some kind of brain chemical.
Ditto french fries dipped into your chocolate shake.

Ditto using hard pretzels to scoop up chocolate ice cream. Check it out.

Nevermind chocolate and salt, go for the gross-out and mix chocolate
and capsaicine. There are two or three must-haves in my chili:

- Unsweetened cocoa added near the end of the cooking time

- Sauce thickened with pureed dried chiles (mostly pasillas, with
New Mexicos, a handful of chile arbol, and other oddities like
tuong added to make it hot enough); thickening with masa is for wimps

They say that chocolate evokes the same chemical reaction as being
in love, and capsaicine causes the body to produce endorphins. So a
good bowl of my chili is like love when you don't care about the pain.

The Food section of the local paper recently ran a recipe for chocolate-
chip-and-chile-powder cookies. I was the only person in the house who could
even bear to read it, which surprised me, since the person most appalled
by the concept was the same man who puts vinegar and brown sugar on fried

Two slight curves to recipes that have been mentioned:
1) Use "sour cream and onion" potato chips with the chocolate ice cream.
2) Granola cereal in apple juice: microwave on high for 2 minutes.

I had a boss who ate ketchup and that kraft grated american cheese
food in the gold can, on spaghetti. This is not an aspersion on their
pseudo italian product, this is orange colored stuff that basically
looks like grated kraft american cheese.

I have been told (butcher at John Dewar Meats) that to get the beautiful
color on the skin of a turkey, you baste it with ginger ale during the last
hour. I guess the sugar caramelizes. So it doesn't seem odd to cook with coke,
either, to me. And coke definitely tastes MUCH better from those little
bottles. In Jamaica, they grow sugar cane, so the coke is made with sugar AND
they put it in those little bottles. I had a bottle with every meal.

Gooey Chicken

This one sounds a bit strange, but I've made it many times for guests
and have had very good results with it.

3 lbs chicken, cut into serving pieces
1 1-lb smooth cranberry sauce
1 8-oz bottle of french dressing
1 package dried french onion soup mix

Preheat the oven to 350 degrees F. Put the chicken into a shallow backing
dish. Combine remaining ingredients into a sauce pan, heat over slow heat
until bubbling, then pour over chicken. Bake uncovered for 1 hour or until
done, spooning sauce over chicken as it cooks.
Good with rice, with sauce spooned over it.

I make a similar recipe, but using sauerkraut instead of cranberry sauce and
thousand island dressing instead of french - surprisingly good!


Served to me at a 4th of july party

1 storebought angel food cake
1 box red jello
Mininture marshmellows
1 can fruit coctail

Cut up cake, add cocktail and marshmellos, make jello, and pour over.
and pat yourself on the back for working so hard in the kitchen.

Spam & Pickle sandwiches

Get out your trusty meat grinder. Insert medium blade. Open can of
Spam, slice into chunks that will fit into grinder. Grind. Also grind
in one pickle. I think originally we used dill. I prefer sweet. In a
pinch you can just add some sweet pickle relish (to taste). Finish the
grinding with some bread or crackers (just to get the meat through.)

Now, to this pink squiggly mess, add your choice of moistener
(mayonnaise, Miracle Whip, etc.

Smear some more mayo on the bread if desired. Spread a good thick
coating of Spam & pickle on the bread. Top with lettuce. Devour.
Variation: Toast the bread.

My most interesting was Banana Egg Roll with Honey:

Fried banana, wrapped in a fried egg, with honey poured over it.

This was in a restaurant in Nepal; as a dessert it left a lot to
be desired!


Tuna Twinkie Souffle

1 Tbl rendered chicken fat, divided use
12 Hostess Twinkies
White Pepper
1/2 tsp dry mustard
4 eggs, separated
2 cans tuna in oil, drained, reserve oil.

Preheat oven to 350 F.
Grease a 7-inch souffle dish with 1 tsp of chicken fat and
1 tsp tuna oil.

Slice Twinkies in half lengthwise. Remove and reserve
cream filling.

In a large food processor, combine Twinkie cakes, half of
the Twinkie filling, and the remaining chicken fat and tuna oil.

Blend until the mixture has reached the consistency of a thin batter.

Transfer ingredients to a medium saucepan and cook over low heat.
Stir in salt, white pepper, and mustard. Remove from heat.

Beat in egg yolks, one at a time, beating thoroughly after each addition.
Fold in tuna. In a medium bowl, beat egg whites until stiff but not dry.
Fold beaten egg whites into tuna mixture. Pour into greased souffle dish.

Bake in 350 oven 40 to 45 minutes, or until puffed and golden brown.
Top with remaining Twinkie cream.

Serve with a tossed salad.


3 medium Potato(e)s
1 small can tomato sauce
1 16 oz jar of tomato salsa (the hotter the better)
2 cloves garlic (chopped fine)
2 tsp basil
1 heaping tablespoon of Mayo (Best Foods or Hellmans)
1/4 to 1/2 cup cubed sharp cheddar (Tillamook Extra Sharp)

Cube and boil potatoes until _just_ underdone. Add tomato sauce, salsa,
garlic and basil and over medium heat continue cooking til potatoes are
done. Mix in mayo, which should thicken the sauce and then add cheese.
When cheese starts to melt and blend in, spoon into bowls, get a bag of
soda crackers and a cold beer and enjoy.

I know it sounds weird, but it's really pretty good. If I can find some nice
ground lamb, I'll saute it with a little onion, garlic, dash of thyme and a
dash or two of Durkee's hot sauce. Drain out the excess grease and mix in.
Now it's a two potter, but well worth it.


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11 of 21 people found the following review helpful:
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Peanut Butter and Syrup, June 18, 2004 - 04:59 PM
Reviewer: mistyfee from Riverside County, California
A childhhod favorite is peanut butter and syrup.Mix peanut butter with desired amount of syru and YUM !

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