chenette@umn-cs.UUCP (Anne Chenette) (05/10/84)
#N:umn-cs:3900004:000:5324 umn-cs!chenette May 9 18:24:00 1984 Now seems to be a good time to inflict my recipes on the net. I originally published them in `WWW', the Official MERITSS Users' Group (MUG) Newsletter (MUG is a group on the U of MN Cyber). I picked recipes that I found disgusting, and always published real recipes - except for one joke. (I tried to get people to test them, but never could.) They are from various sources, cited when known, and are: Beer & Sauerkraut Fudge Cake (nb: I tested this, and it Peanut Butter Catchup Dip wasn't bad!) Peanut Butter Cordon Bleu Toast Marshmallow Cheese Toast Fried Frogs' Legs Potato Candy Fruit Bat Soup Elephant Stew I apologise to those with sensitive palates. BEER & SAUERKRAUT FUDGE CAKE 2/3 cup butter 3 eggs 1/2 cup cocoa 1 tsp baking powder 1 cup beer 1 cup raisins (optional) 1 1/2 cups sugar 1 tsp vanilla 2 1/4 cups sifted flour 1 tsp soda 1 cup chopped sauerkraut 1 cup chopped nuts (optional) Cream butter and sugar together until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift together cocoa, flour, baking powder, soda, and salt. Add to creamed mixture alternately with the beer, beginning and ending with the dry ingredients. Stir in sauerkraut (HINT: drain, wash well, and chop finely), and raisins and nuts if used. Turn into two 8 or 9 inch greased and floured layer cake pans. Bake at 350 degrees for 35 minutes; cool and frost with chocolate frosting. CHOCOLATE-DIPPED POTATO CHIPS (from the Minneapolis Tribune) About half of an 8 oz box of potato chips 8 oz semisweet chocolate Melt the chocolate over low heat. Dip a chip halfway into the chocolate, agitating it slightly to ensure that the cho- colate flows into the crevices. Drain off excess chocolate and place each chip on a paper sheet covered with wax paper. Refrigerate only until the chocolate is set. These are really wonderful. The author notes that `...you probably oughtn't serve them to anyone who regards putting both butter and sour cream in a baked potato as too adventurous.' PEANUT BUTTER CATCHUP DIP 1/2 cup peanut butter 1/2 cup catchup Fritos or other corn chips Combine peanut butter and catchup in bowl. Serve with chips. PEANUT-BUTTER CORDON BLEU TOAST 2 eggs, slightly beaten 3/4 cup milk 12 slices white bread butter or margarine 1/2 cup crunchy peanut butter 6 slices cooked ham 3 bananas, sliced 1/2 cup marshmallow cream Strawberry jam or maple syrup Combine eggs and milk. Spread 6 slices of bread with butter, then with peanut butter; top each with a slice of ham and a few banana slices. Spread remaining 6 slices of bread with marshmallow cream; put on other 6 slices, marsh- mallow side down. Dip sandwiches in egg-milk mixture are brown on both sides in hot oil in a skillet. Serve hot with jam or syrup. Makes 6 servings MARSHMALLOW CHEESE TOAST (A favorite with children) Sliced white bread Butter or margarine Sliced American cheese Marshmallows, halved Trim crusts from bread; butter lightly. Cut cheese so that it will not quite cover bread. Top bread and cheese with marshmallow halves. Broil until cheese is melted and marsh- mallows are lightly browned. FRIED FROG'S LEGS Skin, clean, and wipe the frog's legs. Sprinkle with salt and pepper. Dip in bread crumbs, whipped egg, and again in bread crumbs. Fry in butter or cook in lard. POTATO CANDY (from the Minneapolis Tribune) 1 lb powdered sugar 8 oz coconut (flaked) 2/3 cup mashed potatoes 1 cup chocolate chips 1 tsp white corn syrup Combine powdered sugar, coconut, and mashed potatoes; mix until smooth. Spread in a buttered 8 or 9 inch square pan. Melt chocolate chips and add corn syrup. Spread over potato mixture. Chill for two hours. Cut in squares. FRUIT BAT SOUP (from `The New York Times Natural Foods Cookbook') 3 fruit bats, well washed, but neither skinned nor eviscerated water 1 Tbsp fresh ginger, finely sliced 1 large onion, quartered Sea salt to taste Chopped scallions Soy sauce and/or coconut cream Place the bats in a large kettle and add water to cover; add the ginger, onion, and salt. Bring to a boil and boil for 40 minutes. Strain broth into a second kettle. Take bats, skin them, and discard skin. Remove meat from the bones and return meat, including any viscera fancied, to the broth. Heat. Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream. Makes 4 servings. ELEPHANT STEW 1 elephant 2 medium rabbits (optional) salt & pepper to taste Cut elephant in bite-size pieces. This will take about two months. Add enough brown gravy to cover. Cook over kerosene fire for four weeks at 465 degrees. Serves 3800 people. If more are expected, two rabbits may be added. Do this only if necessary as most people do not like to find hare in their stew.
fitz@orca.UUCP (Bob Fitzsimmons) (05/14/84)
Try "twinkies with Ranch dressing".
keldsen@uo-vax1.UUCP (05/18/84)
> orca!fitz > Try "twinkies with Ranch dressing". No, that's twinkies with industrial strength taco sauce. (a favorite of: "Are we having fun yet?" - Zippy the Pinhead)
devine@asgb.UUCP (05/30/84)
Something that surprised/disgusted me when I moved to Colorado is 'Rocky Mountain Oysters'. These, for those not in the know, are bull testicles. Don't ask me why, but one person became rich from the sale of these. And no, I haven't tried them. Bob Devine Burroughs ASG