Headcheese:
1 hog's head
1 hog's tongue
salt and pepper
sage or chili powder
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds.
Chedder Coffee
My friends mom has always been "unique" in general, so it didn't surpise me that she enjoys putting slices of chedder cheese in her morning coffee. When the coffee is gone, she slurps down the glob of melted cheese.
JADE CHEESE SALAD
1 Large package of lime Jell-O
2 Cups of hot water
1 Cup of cold water
2 Teaspoons of vinegar
2 Teaspoons of salt
Dash of Cayenne Pepper
2 Cups of cottage cheese
1 Cup of mayonnaise
1 Large can of crushed pineapple
Dissolve Jell-O in hot water. Add cold water and vinegar; stir. Add Cayenne pepper and the salt. Stir til all dissolved. Chill until slightly thickened. Whip with a beater until fluffy and light. Mix in cottage cheese and mayonnaise. Drain pineapple and fold into Jell-O mixture. Chill until firm.
This site is dedicated to the weirdest food people actually eat. If you have a dish you love eating, but your family and friends think it's repulsive, this is your chance to share it with the world.
Granny's Oldtime Recipes
Scrapple:
1 hog's head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons powdered sage
yellow corn meal (about 3 cups)
Separate one hog's head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skimm grease carefully from the surface; remove meat. chop fine, and turn liquor. Season with salt, pepper, and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.
Headcheese:
1 hog's head
1 hog's tongue
salt and pepper
sage or chili powder
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds.
Choco Dogs
My friend's sister has been known to dip raw hot dogs into chocolate shell and eat them after they have been refrigerated.
My own sister loves icing and will eat it plain and warm. At one point we caught her with a tub of icing she had been keeping under her bed for four monthes and was still eating out of!
Emily
Scrambled Brains
When I was growing up I spent a lot of time at my grandparents house. I remember that very often on Sunday mornings and occasionally for dinner, my grandmother would fix an appetizing dish consisting of scrambled eggs and calves brains. Now, this I was told is a delicacy, who made this so I can't imagine. I can remember that the brains were mixed into the eggs and were rather hard to distinguish, except for the paler color. While I suppose it wasn't horrible, for a child it was a rather traumatic experience being expected to eat this stuff. On the other hand, another regular dish at grandma's was something called blood sausage, which is indeed made of pigs blood, barley, and spices and when cooked is a black looking sausage. To this day it is one of my favorite things, but for some reason it's very hard to find. Hmmm...
Carol Nizzi
Mustard Crunchies
When I was a kid I had a friend that ate mustard on everything: ice cream, jello and other oddities. But the grossest thing was waterbugs... she'd dip um in the mustard and crunch um... yuck! Thats how I remember her name.
Darla Campbell
Sunflower Worcestershire Delight
My husband used to eat this as a snack all of the time. He would take unhulled sunflower seeds, drench them in Worcestershire sause and then sprinkle garlic salt on it for some added flavoring. He had to eat it up before his mom found out, though, she thought it was too gross.
Shauna Baker
Chedder Coffee
My friends mom has always been "unique" in general, so it didn't surpise me that she enjoys putting slices of chedder cheese in her morning coffee. When the coffee is gone, she slurps down the glob of melted cheese.
Feather
Banana Worm Bread
Ingredients:
1/2 cup shortening
3/4 cup sugar
2 bananas, mashed
2 cups flour
1 teaspoon soda
1 teaspoon salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms
Directions:
Mix together all ingredients. Bake in greased loaf pan at 350 for about 1 hour.
Chocolate Gravy & Biscuits
I'm a born-n-bred Southerner and had the gall to haul off and marry a Northerner! I was raised on chocolate gravy and biscuits which is my most favorite food of all time. This stuff is the greatest! My husband won't even stay in the house when I make it or eat it though!
Biscuits: 1 or 2 cans of "whop" biscuits (these are the ones that come in the little tube at the store and you have to "whop" them on the counter to open the tube.) Bake as directed.
Chocolate Gravy
3 tablespoons of flour
2 tablespoons of cocoa powder
4 tablespoons of granulated sugar
2 cups of milk
2 tablespoons of butter
1 teasoon of vanilla
Mix dry ingredients in shallow pan on stovetop until they're completely combined. Add milk and stir. Cook on medium to medium high heat until it bubbles and thickens. Add butter and vanilla. Stir. Chunk up biscuits and pour chocolate gravy over the top. Enjoy!
Oh....and you'll need a bucket....if you like it as much as I do, then you'll eat till you explode!!!
Sabrina Doster
Head Cheese and Hog Maw
I was really interested in reading those recipes and must add my own. Being Pennsylvania Dutch, I grew up on pigs stomach, pickled pigs feet and some disgusting concoction called head cheese, which looks exactly like a combination of snot mixed with rubber cement. I don't have the head cheese recipe, but I do know how you make pig stomach, which by the way I absolutely love.
The problem is that although it's not a one person meal, no one will taste it to see if they like it. I was a little reticent myself, but it is sssoooo good. By the way, to the Pennsylvania Dutch (for which this dish is a norm) it is called "hog mawl" You order the pig stomach from the butcher. He has to soak it to kill off the enzymes. You chop up equal parts of potatoes, onions and country sausage (not breakfast links or Italian, it's a main dish sausage). Stuff the stomach and bake until it is brown and crispy on the outside. To serve, you slice it just like roast. Hmmm... Good.
Claudia
Rocky Mountain Oysters
My local market, run by Guatemalans, has begun to offer ceviche made from rocky mountain oysters. Thought you'd like to know. I cannot understand what they call it, but they say it's the same as the fish. Raw, cut up in little chucks, soaked in lemon juice and onions and chile powder. This is in Highland Park, CA
Scott Rubel
Mamow and Papow's Treet Meat
When I was a child, I sometimes spent the night with my Mamow (Grandmother) and Papow (Grandfather). We always had fried chicken for supper. My job was to decide how brown to let the gravy get. Light brown gravy was called "pooting gravy" and dark brown gravy was called "farting gravy" (My grandparents were from the country).
For breakfast, we ate biscuits with melted butter and sugar inside or we mixed butter with Kayro syrup and spread it on white bread. My Mamow also fried Treet Meat (it's like SPAM).
The best part was when my Papow poured coffee out into his saucer and let me sip it. He would sip it too and say" Aaahmmmm - that's good!"
TENNESSEE
Rocky Mountain Oysters
I grew up in Wyoming. We were at a restaurant one day ( I was like 10) and my father orders a plate of Rocky Mountain Oysters. Now, ladies and gentlemen, these are NOT real oysters. Of course, I didn't know what they were, so when the plate of deep-fried things came out (they look kind of like chicken tenders) I dug right in. After I'd eaten like 5 of them (they do taste kind of like chicken) my father tells me what they really are. This could only happen in Wyoming. Rocky Mountain Oysters are deep-fried bull testicles. Ew. Even though I like the way they taste, I can never quite get passed that.
Rootworm Beetle Dip
Ingredients:
2 cup low-fat cottage cheese
1 1/2 teaspoon lemon juice
2 tablespoons skim milk
1/2 cup reduced calorie mayonnaise
1 tablespoon parsley, chopped
1 tablespoon onion, chopped
1 1/2 tsp. dill weed
1 1/2 tsp. Beau Monde
1 cup dry-roasted rootworm beetles
Directions:
Blend first 3 ingredients. Add remaining ingredients and chill.
Bisquick Ick
A really great dish, actually: Make a couple of pancakes with Bisquick or whatever. Put a slice of any cheese in between (make sure it melts well) -- then cover the whole deal with a decent spaghetti sauce.
Like a lot of the stuff on the list, it's really not as weird as it seems.
Dan Mason
Green Stuff
I was raised on this Jell-O salad and my grandmother passed the recipe on to me, however, none of the rest of my family will even touch it. Neither will any of my friends. I love it and make a big bowl of it for myself every Thanksgiving and Christmas. Also.. it's my comfort food. My family calls it my "GREEN STUFF" and tells me that it's growing in my refrigerator. :-( Here you go, I hope you like.. you can try it with bologna and jelly sandwiches.. it's GREAT!!!:
JADE CHEESE SALAD
1 Large package of lime Jell-O
2 Cups of hot water
1 Cup of cold water
2 Teaspoons of vinegar
2 Teaspoons of salt
Dash of Cayenne Pepper
2 Cups of cottage cheese
1 Cup of mayonnaise
1 Large can of crushed pineapple
Dissolve Jell-O in hot water. Add cold water and vinegar; stir. Add Cayenne pepper and the salt. Stir til all dissolved. Chill until slightly thickened. Whip with a beater until fluffy and light. Mix in cottage cheese and mayonnaise. Drain pineapple and fold into Jell-O mixture. Chill until firm.
~Julie~
Leafhopper Blox
Ingredients:
2 large packages gelatin
2 1/2 cups boiling water (do not add cold water)
Directions: Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan.
Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds.
Marischino Madness
When my sister, Jodie, and I were kids we had a pink toy stove that really cooked. The burners were small, and the toy pans were just big enough to hold 1 slice of bologna, which we liked to fry in Marischino Cherry juice until the juice caramelized and nearly burned. YUM. I have tried to recreate the wonderful taste, but it just isn't the same without that little pink stove! We also used to make bug stew, using real bugs -millepedes worked well,(they curled up nicely), but we never ate it...
Bloody Leroy Mix
Ingredients:
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1 cup black coffee
3/4 cup beer (Killian's Red preferred)
3/4 cup fruit juice (citrus: orange/pineapple/mango type)
2 tblsp. whiskey
1 tblsp. lemon juice
1 tblsp. worcestershire sauce
1 tblsp. vinegar (red wine garlic preferred)
3 cloves garlic. minced
3 jalepeno peppers, minced
1/4 large onion, minced 1/8 red, 1/8 white preferred)
2 1/2 tsp. liquid smoke
2 tblsp. brown sugar
1 tblsp. molasses
1 1/2 tblsp. crushed red pepper
1 cube beef bouillon
1 1/2 tsp. salt
1 1/2 tsp ground black pepper
1 1/2 tsp. paprika
1 1/2 tsp. cayenne pepper
3 dashes basil
3 dashes oregano
3 dashes savory
Irish Meadows
Two slices of dense, crusty plain bread. Butter them. Cover one slice with thinly sliced Mars Bar (slightly warmed is better). Add chopped chunks of sweet & tart green apple (in UK Granny Smiths are good). Cover with second slice of bread.
Enjoy with mug of warm tea.
All the best!
Shereen
Northern Ireland
Dutch Treat
I have known several Dutch families who eat white sugar sprinkled on buttered white bread. The other things I've seen them eat are chocolate or coloured sprinkles (the type you would use for decorating cakes) or sliced strawberries on buttered white bread.
Hot & Sour Shake
1. You need hot peppers (what kind doesn't matter), half a dozen cups of lemon juice, 1/2 a cup of hot sauce, a scoop of vanilla ice cream, and a cup of milk.
2. Chop hot peppers before putting in blender.
3. Put ingedients in blender until smooth.
4. ENJOY!
Take a waffle or pancake, butter it, pour maple syrup on it. Fry up some eggs so the yolks are runny, and pile it on top of the waffle, then put ketchup, bacon, sausage, grape jelly, another waffle or pancake and more syrup.
Spam Shake
1 can of Spam
1 tin of anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste
put it in blender and blend until smooth
serve chilled with celery stick
2 pieces of white bread.
Spread butter on one peice of bread and jelly on the other.
Ingredients:
White rice (Basmati or Persian)
A handful of mint leaves
Dried apricots
Pine nuts
Olive oil
Cook the rice (per the directions on the package). Chop the mint leaves and the dried apricots. Mix them into the rice (after it cools down). Fry pine nuts in olive oil lightly, add to the rice. Add more olive oil, salt, white pepper, etc.
