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DANDELION ROOT COFFEE

Submitted by Lillian, FL

Source: “The Wild, Wild Cookbookl”

Scrub the roots of dandelion with a stiff vegetable brush. Scrape off as much of the tough outer skin and rootlets as possible. Place roots on a cookie sheet and dry in a low oven (200º - 300º) until brown and brittle, about 2½ hours. Grind the snappy dry roots in a coffee-bean grinder or food chopper.


DANDELION ROOT COFFEE FOR TWO

2½ cups water in pot or saucepan
2 heaping tsp. ground dandelion roots
Cream
Sugar

Bring water to a boil. Add dandelion coffee and boil for 10 minutes. Strain into cups and lace with cream and sugar. Enjoy.



OYSTER PIE

Submitted by Lillian, FL

Source: “Country Cooking”, Family Guidebook Series, 1974

¼ tsp. celery salt
1 tsp. onion juice
1 dozen oysters
2 cups white sauce
Pastry for 7-inch pie

Put celery salt, onion juice and oysters in white sauce in 1-qt. baking dish. Season to taste, cover with a rich pie crust and bake at 450º for 20 minutes or until pie crust is nicely browned and cooked. Yield: 4 servings.



CRISPY FROG LEGS

~Submitted by Vicki, Sarasota, FL

These became a favorite of my son and hubby back in the 70's when they were in Indian Guides in Sarasota...... The 'tribe' used to go to an all you can eat buffet in Holmes Beach, where they had frog legs on the menu! One time, hubby even went 'frog giggin' and gator gettin' in the Glades.... Imagine that!

~ 5 lb's small frog legs
~ 3/4 cup lemon juice or vinegar
~ crushed ice
~ 1 cup milk
~ 6 eggs, separated
~ 2 tbsp olive or vegetable oil
~ 1/4 tsp salt
~ salt and pepper
~ 1 1/2 cups all purpose flour
~ vegetable oil

Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.

Combine the milk, egg yolks, olive oil and 1/4 tsp salt.

Beat the egg whites until stiff. Fold into the batter.

Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.

Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.

Serve and Enjoy!



SEA URCHINS WITH LINGUINE

~Submitted by Vicki, Sarasota, FL

This came from my sister, who was in the Navy, stationed in Japan... Another not tried....by me.

Preparation - Medium
Serves 4

20 very fresh sea urchins
2 Tablespoons extra virgin olive oil (taste the oil, must have very delicate flavor)
1 - 2 cloves of garlic
chili pepper - a tiny bit
2 Tablespoons of parsley, minced
salt to taste
3/4 pound pasta

Using a heavy glove in the left hand take a sea urchin and with the point of a pair of scissors cut a circle large enough to spoon out the meat inside. Make sure that none of the shell or the spines is included.

Set the pasta water to boil, and when boiling cook the pasta.

Peel the garlic, crush it slightly, and sauté it gently on low heat with a hint of the hot pepper until a light gold color.

A few minutes before the pasta (about 7 - 8 minutes) is ready, add the sea urchin to the oil and garlic and sauté gently until the pasta is ready. Taste and add salt if necessary.

Drain the pasta, place in a large, heated serving bowl, add the sea urchin sauce, and mix well. Add a sprinkle of parsley and serve.



MENUDO
(Tripe Soup)

~Submitted by Barbara, Chula Vista, CA

2 pounds honeycomb tripe
1 1/2 pounds veal knuckle (can use beef)
6 cups water
3 medium onions, chopped (1 1/2 cups)
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 (15 ounce) can hominy
Pequin chillies or crushed red pepper
Lime wedges
A few green onions, chopped

Cut tripe into 1 inch pieces. Place in a Dutch oven with veal knuckle (or beef), water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.

Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup. Add undrained hominy, cover and simmer 20 minutes longer. Serve with pequin chilies or crushed red pepper to taste. Garnish with lime wedges.

When placed in individual bowls, I like to add some chopped green onions to the bowl.

Makes 8 to 10 servings.

This is a hearty soup that I make about three times a year in the winter months. It is delicious. Very popular in Mexico. It is reputed to cure hangovers.



CHAYOTE BREAD
(Chayote is also known as Mirliton, Summer Squash, & Tropical Squash)

~Submitted by Barbara, Chula Vista, CA

2/3 cup margarine OR butter
4 eggs
2 2/3 cups sugar
2 cups boiled, drained and mashed Chayotes
2 1/2 teaspoons baking powder
3 1/2 cups all purpose flour
2/3 cup water
2 teaspoons baking soda

Mix well. Add:
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup coarse chopped nuts
2/3 cup raisins

Stir in the above ingredients. Put in a greased 9 x 5 inch pan. Bake at 350 F. for approx. 70 minutes. Enjoy!



POTATO CANDY

~Submitted by Nancy, NM

1/2 cup mashed potatoes, buttered
2 boxes sifted powdered sugar
1 tsp vanilla
1 jar peanut butter

Mix potatoes and vanilla and add sugar slowly to make a stiff dough. Roll this out thin and spread peanut butter on it. Roll it up like a jelly roll. Cool for about and hour then cut into pieces.

(From "Boilin' and Bakin' in Boogar Hollow")



VINEGAR PIE

~Submitted by Nancy, NM

Now here's another one that is actually very, very good and one of my childhood favorites, although it sounds awful.

1 cup sugar
2 eggs
2 TB vinegar
2 TB flour or cornstarch
1 cup water
small lump butter or margarine
1/2 tsp lemon extract

Combine sugar, eggs, vinegar, flour or cornstarch, and water in a double boiler and cook until thick and smooth, stirring occasionally. Just before removing from heat stir in a small lump of butter and lemon extract. Pour into a baked pie shell. Top with whipped cream.

(From "Hillbilly Cookbook, Mountaineer Style")



MACARONATHA
(Octopus or Squid or both)

~Submitted by Judy, Canada
Publisher of JudysRecipes Newsletter
To subscribe: 52489-subscribe@zinester.com

Makes: 4 servings

Ingredients
2 1/2 cups elbow macaroni
1 pound baby octopus or squid or both, cleaned
1/4 cup red wine vinegar
6 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 1/2 cups crushed tomatoes
1/4 cup dry white wine
1/2 lemon, juiced
1 cinnamon stick, broken in half
2 bay leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon dried oregano
salt and ground black pepper to taste
1/2 cup grated myzithra cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a small sauce pan, boil the squid and octopus in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes. Drain, cut into bite-sized pieces, and set aside.

3. Heat the olive oil in a large heavy skillet. Saute the onion and garlic until onion is tender, but not brown. Stir in the octopus or squid, and saute for 2 minutes. Pour in the crushed tomatoes, white wine and lemon juice. Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally.

4. Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.



VENISON STEAKS

~Submitted by Stoney, Mount Hope, WV

4 (8 oz.) venison steaks, aged and well-trimmed
1/2 onion, peeled and very thinly sliced
1 cup sweet red vermouth
2 tablespoons red wine vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter

The night before cooking, mix together the vinegar, vermouth, onion and 1 Tablespoon oil in a bowl. Sprinkle the steaks with the fresh pepper and set them in the marinade, turning to moisten all sides.

To cook, drain the steaks and pat dry with paper towels. Season with salt and fry in a hot skillet with the remaining tablespoon of oil as needed. Cook the venison steaks no more than rare or medium rare to conserve juiciness and flavor. Remove to a hot platter and quickly sizzle the butter to golden brown; pour over steaks and serve.



STUFFED SQUID
(Seppie Ripiene)

~Submitted by Maxine, PA and FL

These pretty little pockets of squid, their tops cut open to show off the stuffing inside, are served at Ristorante Gambrinus, an unassuming hole-in-the-wall trattoria on the Taranto waterfront across from where the fishing boats tie up and discharge the daily catch. Nicla Granozio, an exuberant young cook from the other coast, the Adriatic near Bari, showed me how to make them. For best results, you should buy the smallest, freshest whole squid you can find.

Serving Size: 4 - 8

Ingredients:
a.. 12 fresh uncleaned squid of even size (about 3 pounds)
b.. 2 cups dry bread crumbs
c.. 2 eggs, lightly beaten
d.. 3 garlic cloves, 2 finely chopped and 1 minced
e.. 1 small onion, finely chopped
f.. 1/2 cup plus 1 teaspoon finely chopped fresh flat-leaf parsley
g.. 3 tablespoons milk
h.. 6 tablespoons extra-virgin olive oil
i.. 1/2 cup freshly grated Pecorino or Parmigiano-Reggiano cheese (see Note)
j.. 2 canned plum tomatoes, drained and chopped
k.. 8 large green olives, pitted and coarsely chopped
l.. Salt and freshly ground pepper
m.. 1/2 cup dry white wine plus more if needed
n.. Lemon wedges, for serving

Directions:
1. Clean the squid: Rub the thin purplish membranes off with your fingers, being careful to keep the bodies and hoods attached. (It isn't necessary to remove all the scraps but the squid will be more attractive without them.) Set the squid on a cutting board and cut a slit in the hoods from the base to the top, leaving the tentacles attached. Pull out and discard the innards, including the bony strip called the beak. Rinse the squid thoroughly inside and out; set aside to drain. Using scissors or a sharp knife, remove the very long tentacle and the fanlike fins (on either side of the hood) from each squid; chop them into small pieces.

2. In a medium bowl, mix the bread crumbs with the eggs, finely chopped garlic, onion and 1/3 cup parsley. Add the milk and 3 tablespoons of the olive oil to form a moist paste. Mix in the cheese, tomatoes, olives and the reserved chopped squid and season with salt and pepper. Stuff each squid hood loosely with the mixture.

3. In a nonreactive skillet large enough to hold all the squid in a single layer, heat the remaining 3 tablespoons olive oil. Add the minced garlic and the remaining 3 tablespoons parsley and cook over moderate heat just until the garlic is opaque, about 30 seconds. Add the stuffed squid to the pan in a single layer and cook until browned, about 3 minutes per side. Add the wine to the pan, cover and reduce the heat to low. Cook until the squid is tender, about 30 minutes; if the pan begins to look dry, add a little more wine.

4. Spoon the small amount of sauce over the squid and serve immediately, with lemon wedges.

NOTE: The cheese used in Apulia, though called Pecorino, is a mixture of ewe's and cow's milk. It is not the sharp cheese known as Pecorino Romano. If you can't find Pecorino from Apulia, Sardinia or Tuscany, use Parmigiano-Reggiano instead.

Source: Nancy Harmon Jenkins, Food & Wine Magazine



CHOCOLATE SAUERKRAUT CAKE

~Submitted by Maxine, PA and FL

16 Servings

Ingredients

2 1/4 c flour; unbleached, sifted
1/2 c cocoa; baking
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

2/3 c butter or regular margarine
1 1/2 c sugar
3 ea eggs; large
1 tsp vanilla
1 c water
2/3 c sauerkraut; *

CREAMY CHOCOLATE FROSTING

1 oz semisweet chocolate
3 oz cream cheese; softened
1 Tbsp milk
1 c confectioners' sugar
1/8 tsp salt
1/2 tsp vanilla extract

Instructions

* Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely.

Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch baking pan.

Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack.


CREAMY CHOCOLATE FROSTING:

Melt chocolate in a custard cup in hot water. Cool slightly.

Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy.

NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe.



CONEJO A LA CHILINDRON
(Sauteed Rabbit)

~Submitted by Pat, Auburn, WA

Tender rabbit, cooked the Spanish way, is an old country recipe; you may want to include it in your family's cooking traditions after you taste its remarkably rich flavor.

2 to 3 lb. rabbit, cut into 6 to 8 serving pieces
Salt to taste
Freshly ground black pepper
1/4 cup olive oil
2 large onions, cut lengthwise in half and then into 1/4-inch wide strips
1 tsp. fresh garlic, finely chopped
3 sweet red or green peppers, seeded and cut lengthwise into 1/4-inch wide strips
1/2 cup smoked ham, finely chopped
6 tomatoes, peeled, seeded and finely chopped
6 pitted black olives, halved
6 pitted green olives, halved

Rinse and pat rabbit pieces dry with paper towels; sprinkle liberally with salt and a little pepper. In heavy 10- to 12-inch skillet, heat oil over moderate heat until light haze forms; saute rabbit and, as pieces become a rich brown, transfer them to a plate. Add onions, garlic, pepper strips and ham to remaining oil in skillet. Stirring frequently, cook for 8 to 10 minutes over moderate heat until vegetables are soft but not brown. Add tomatoes; raise heat and cook briskly until most of the liquid in the pan evaporates and mixture is thick enough to hold its shape lightly in a spoon. Return rabbit to skillet, turning pieces with a spoon to coat them evenly with sauce. Cover tightly and simmer over low heat for 25 to 30 minutes or until rabbit is tender. Stir in olives and adjust seasonings to taste.



BAGGY HENNY

~Submitted by Pat, Auburn, WA

Although this recipe does not call for weird or wild ingredients, it is a 'strange' way to cook game hens (to my way of thinking).

1 6 oz. package long grain and wild rice mixture (or use your favorite stuffing)
2 cups water
4 to 6 game hens (one per person)
1/2 cup soy sauce
1/2 cup honey
1/2 tsp. paprika
1-1/2 tsp. salt
8 cloves fresh garlic, peeled and sliced
3 slices fresh ginger root, peeled and cut coarsely
2 cups flour
4 to 6 small brown paper bags (the lunch size you find in packages at the grocery store)
Salad oil

Cook rice using 2 cups water for 20 minutes. Allow to cool.

Wash and dry hens.

Cook soy sauce, honey, seasonings, garlic and ginger together, stirring until it comes to a boil. Remove from heat.

Pour flour into a large paper or plastic bag. Place hens in the bag and shake until hens are coated with flour. Roll the floured hens in the soy mixture, or spoon this sauce on, coating each hen entirely.

Put small paper bags on a cookie sheet (do one at a time). Pour salad oil over the bag, saturating it well. (This is the messy part and you'll say "ugh," but keep on.) When all the bags are soaked with oil, set them aside. Wipe excess oil off the cookie sheet. Spoon the cooked rice (or stuffing) into the hens. Slip each hen into one of the oiled paper bags. Staple the end shut. Place the bags of hens on cooling rack set on the cookie sheet. Bake at 350F for one hour. Split each bag open. If the hens are not brown enough, return to oven for a few more minutes.



HEAD CHEESE OR BRAWN

~Submitted by Larry Holmes, Ontario, Canada

Preparation time: 3 Hours
Yield: 4 (1 pound) trays

1 hog head, cleaned*
4 pig feet, scraped and cleaned
4 pounds pork butt
3 cups onions, finely diced
3 cups celery, finely diced
2 cups bell pepper, finely diced
½ cup garlic, finely diced
2 whole bay leaves
1 teaspoon dry thyme
¼ cup peppercorns, whole
½ cup green onions, finely sliced
½ cup parsley, finely diced
½ cup red bell pepper, finely diced
½ cup carrots, finely diced
salt and cracked black pepper to taste
3 envelopes unflavored gelatin, dissolved

In a 4-gallon stock pot, place all of the above ingredients up to and including the whole peppercorns. Add enough water to cover the contents by 3 inches and bring to a rolling boil. Using a ladle, skim all foam and other impurities that rise to the surface during the first half hour of boiling. Continue to cook until meat is tender and pulling away from the bones, approximately 2 ½ hours. Remove all meat from the stock pot and lay out on a flat baking pan to cool. Reserve 10 cups of the cooking stock and return to a low boil. Add all remaining ingredients, except gelatin and salt and pepper, boil for 3 minutes and remove from heat. Season to taste using salt and cracked black pepper. Add dissolved gelatin and set aside. Once meat has cooled, remove all bones and finely chop in a food processor. Place equal amounts of the meat in four trays and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold the meat together. Cover with clear wrap and place in refrigerator to set overnight. Head cheese is best eaten as an appetizer with croutons or crackers.

* To prepare hog's head for this dish, quarter it, remove eyes, brains, ears, snout and most of the fat. Clean teeth with a stiff brush. Soak the quarters for about 6 hours in cold water to extract the blood. Then proceed as above.



SWEETBREADS* ALBERT

~Submitted by Larry Holmes, Ontario, Canada

1 leek, well washed
3 stalks celery
1 green pepper, seeded
2 small carrots, peeled
6 shallots, chopped very fine
3 tablespoons oil
salt and pepper
2 cups white wine
4 pairs sweetbreads
1 tablespoon cornstarch
3 egg yolks
juice of 1 lemon
chopped parsley

Cut the leek, celery, green pepper and carrots into fine julienne strips, and sauté with shallots in oil until lightly colored. Arrange the vegetables on the bottom of a deep saucepan, season with salt and pepper to taste and add 1 cup white wine. Arrange sweetbreads (unblanched and unwashed) on the vegetables and cover. Simmer the sweetbreads and vegetables for ½ hour over medium heat.

Remove sweetbreads and cool them between wet towels. Drain the vegetables, and save the liquid. Measure 1 cup of the liquid, add remaining cup of white wine, and the cornstarch. Place in a saucepan, and simmer until slightly thickened.

Clean the sweetbreads, add the membranes and trimmings to the drained vegetables. Purx130e the vegetables in a blender and add to the thickened white-wine broth. Beat the egg yolks lightly and add. Cook slowly, stirring constantly until the broth thickens, but do not let it boil. Add lemon juice, and taste for seasoning.

Slice the sweetbreads and place them on a hot platter in the oven for a few minutes to heat through. Pour the sauce over them, reserving some in a sauceboat to be passed separately. Garnish the platter with shopped parsley.

Serve with a summer salad.

Makes 8 servings.

*Sweetbreads are the thymus glands or sometimes the pancreatic glands of young animals, preferably calves. Lamb sweetbreads (hard to find) are also excellent. Like all variety meats, sweetbreads are highly perishable and should be cooked as soon as purchased.



GALAH STEW

~Submitted by Ray, Australia

Old Australian Bush Recipe.

Thoroughly clean a Galah and place in a saucepan with a large sliced onion, salt and pepper and one six inch nail.

Simmer till the nail is soft, throw the Galah away and eat the nail.



BOILED AND BAKED SHEEP’S HEAD

~Submitted by Robyn, Auckland, New Zealand

From the Universal Reference Book 1933

sheep's head with brains and tongue
½ carrot
small onion
2 or 3 sticks celery
tablespoon vinegar
salt & pepper
1 ounce butter
1 ounce flour
chopped parsley
nutmeg

Trim and split open a sheep’s head and soak it in water for ½ hour, taking out the brains and the tongue. Wash both head and tongue well. Put them into a pan of boiling water – sufficient only to cover them – and let them boil for 5 minutes. Add carrot, onion and celery and simmer slowly for about 2 hours, until the meat will leave the bone easily. Take the tongue out, as soon as the skin will come off easily, and skin it. When the head has cooked sufficiently, lift it on to a dish and take out all the bones. Put the meat on a dish with the tongue in the middle and keep hot. Next put the brains into a stewpan, having removed any red portions there may be, cover with water, add a teaspoonful of salt and vinegar, and boil for 3 minutes. Then take out the brains and lay them around the dish. Melt butter in a small saucepan and to it stir smoothly the flour. Strain in the liquid in which the brains have been cooked and boil well. Add salt and pepper, a little chopped parsley and a dust of nutmeg and pour over the meat in the dish.

If baking is preferred, the same ingredients and the same amount of boiling should be given to the head, as in the directions given above. Then when the meat is freed from the bones, put it and the tongue into a pie dish or a casserole, brush it over with beaten egg, cover it with breadcrumbs and some bits of fat, and bake in a quick oven to brown it. Serve with parsley sauce into which the brains have been stirred.



CHICKEN GIZZARD SALAD IN SPICY SESAME SAUCE

~Submitted by Robyn, Auckland, New Zealand

From a Chinese Cooking Book

15 chicken gizzards
½ leek
2 small pieces fresh ginger
3 large slices fresh ginger

For the sauce:
3 tbsps soy sauce
1 tbsp vinegar
½ tsp sugar
1 tbsp sesame oil

1. Wash the chicken gizzards well, bring plenty of water to the boil in a large pan, add the leek and one piece of ginger then the gizzards.

2. Boil over a moderate heat for about 20 minutes, remove the gizzards and place in a bowl.

3. Cover the gizzards with cold water and rinse well, changing the water several times, drain well.

4. Carefully slice off and discard the tough, muscle-like coating that covers the meaty part of the gizzards. Cut the meaty part into thin slices which should be as even in thickness as possible.

5. Cut three fairly large slices of ginger into fine strips and trim to an even size for good presentation.

6. Mix all the sauce ingredients together, using a Chinese bamboo whisk or a metal whisk to dissolve the sugar and blend in the sesame oil.

7. Add the strips of ginger to the sauce and stir, then mix in the sliced gizzards.

8. Mix the gizzards and sauce together thoroughly, stirring and turning so that the gizzards can absorb the flavour and aroma of the ginger and sauce. This dish may also be served cold.

5-6 servings.



BEEF & NOODLES

~Submitted by Helen, North Fort Myers, FL

I don't know how wild this is and some say it is weird and go uck but it is really very good and as you say if you don't know what it is you would love it.

It takes one beef Tongue, and add all the seasonings you want, I use garlic powder, onion and some celery if you have it on hand and salt and pepper to taste, and I put it in the pressure cooker and cook it until it is good and tender, then take it out and skim the froth from your liquid and save it. Peel the hide off the tongue and I slice the tongue and then dice it up in good size pieces then set aside and put the liquid back in the pan and add your noodles and bring to a boil, then turn heat off and let set with the lid on for about 20-30 minutes and then I thicken the broth and add the cut up tongue, if you don't tell anyone they will just think it is beef and noodles, very very good, I fixed this for our senior saints luncheon at church and didn't tell anyone, and they loved the beef and noodles.



EXOTIC BLUES BURGER
Serves 6

~Submitted by Carol, Renton, WA

Ingredients:
3 lbs. ground exotic meat (Kangaroo, Buffalo, Ostrich, Venison, Alligator, Elk )
6 brioche rolls (or your favorite rolls)
6 teaspoons House of Blues seasoning mix (recipe follows)
Lettuce
Tomato slices
Your favorite cheese
House of Blues Seasoning Mix

House of Blues Seasoning Mix:
1/4 cup kosher salt
1 tablespoon granulated garlic
1 tablespoon and 1 teaspoon granulated onion
1 tablespoon basil
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon black pepper

Mix all ingredients together and set aside until needed.

Directions:
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground exotic meat (1 teaspoon per 8 oz. of meat).

Form ground meat into six 8-oz. patties.

Grill burger to desired to temperature.

Toast roll. Top with lettuce, tomato, onion and cheese.

I have eaten the buffalo and venison-----very good!



QUAIL WITH ROSEMARY AND BALSAMIC VINEGAR SAUCE
Serves 4

~Submitted by Carol, Renton, WA

Source: Sunset 1990 Recipe Annual

Ingredients:
8 Quail (about 4 ounces each)
1/4 cup butter or margarine
3/4 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon fresh rosemary leaves, or 1 teaspoon dried rosemary leaves
rosemary springs for garnish (optional)

Directions:
Rinse quail and pat dry. Melt 2 tablespoons butter in a 10 by 12 inch frying pan over medium high heat. Add birds and brown lightly on all sides, about 10 minutes. Breast meat should be red and moist at the bone; to check, cut from just above the wing joint to breastbone. Lift birds into a serving dish; keep warm.

To pan, add broth, vinegar, and rosemary. Over high heat, boil, uncovered, until reduced to 1/2 cup, about 5 minutes. Add remaining butter; stir constantly over medium heat until smoothly blended.

Pour sauce over birds and garnish with rosemary.



ZUCCHINI JAM

~Submitted by Natalia, Pskov, Russia

Zucchini Jam healthy and taste like pineapple. We call this jam "Pineapple" jam.

Ingredients:

2 lb fresh Zucchini
1 pint Water
1 lb 12 oz Sugar
1 fresh Lemon

Method:

1. Slice zucchini.

2. Bring water to a boil. Add 8 oz sugar then mix until sugar dissolves, add cubed zucchini and cook 5 - 10 minutes.

3. Allow to sit for 6 - 8 hours.

4. Add 1 lb 4 oz sugar and grated lemon rind. Squeeze all juice from the lemon and add to the mixture. Flavor with lemon juice for great taste.

5. Bring mixture to boil. Cook 3 - 5 minutes.

6. Allow to sit for 10 - 12 hours.

7. Distribute into beautiful jars. Close with lid tightly. Store in the refrigerator.



DANDELIONS JAM

~Submitted by Natalia, Pskov, Russia

Dandelions Jam is so delicious, healthy and tasty with tea. We call this jam - Dandelions "Honey".

Ingredients:

400 ea fresh beautiful Dandelions (only flowers)
2 pint Water
2 lb Sugar
1/2 tsp Lemon acid (or Lemon Juice to taste)

Method:

1. Pick Dandelions flowers in very clean place (in the garden, forest, field).

2. Put Dandelions flowers into bowl, and coat all flowers with a water. Place in a cool spot for 1 day and night.

3. Squeeze out the water. Than strain and discard flowers. Percolate carefully. (You need not flowers anymore).

4. Bring water to a boil. Dissolve Lemon acid in hot mixture, add sugar then mix until sugar dissolves, and cook for 40 minutes - 1 hour.

5. Pour into beautiful jars. Close with lid tightly. Keep in the refrigerator.



CROW CASSEROLE

~Submitted by Mary, Nashville, TN

6 Crow breasts
1 quart sauerkraut
6 strips bacon
1/3 cup chopped onions

Brown the crow breasts in a skillet, when browned, place them in a casserole dish on top of a 1 1/2 inch layer of sauerkraut. Lay a strip of bacon on each breast and sprinkle the onion on them. Next layer over them again the sauerkraut and some of it's juices. Bake at 350 deg, for 2 hrs.



HOMEMADE MAGGOT STEW

~Submitted by Mary, Nashville, TN

2 tb Vegetable oil
1/4 c Flour
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1 lb Stew beef cut in one inch Chunks
2 cn (14 1/2oz) plain stewed Tomatoes
1 cn (10 1/2oz) beef broth
1 ts Thyme
1 Bay leaf
3 md To 4 carrots
1 c Fresh or frozen green beans
3/4 c Orzo pasta

--TOOLS--
Sharp knife
lg Stew pot with lid
Ziploc bag
Long handled cooking spoon
Carrot peeler
lg Saucepan
Colander
Slotted spoon
8 Soup bowls
Soup ladle

Place oil in stew pot and with an adult's help, turn heat to medium low. Measure flour, salt, pepper and garlic powder into Ziploc bag. Drop in stew beef, seal bag and shake until well coated. Pour contents of bag into the stew pot. Turn the heat up to medium.

With an adult's help, use a long handled spoon to turn the meat every 3-4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth, thyme and bay leaf. Bring to a boil, then lower heat to low.

With an adult's help, peel the carrots and cut them into small coins with a knife. When the stew has simmered for one hour, add the carrots and green beans to the pot. Cover and simmer another 45 minutes.

With an adult's help, cook the orzo in a saucepan according to the package directions. when just tender, drain it through a colander into the sink, shaking out any excess water. These are your maggots. Add them to the stew pot, then turn off heat and carefully blend.

Sicko serving suggestion: Turn any meaty meal into a freakish feast by spreading a layer of orzo maggots on top of your roasted, baked or boiled beast!

From the Book: Gross Grub by Cheryl Porter Random House
 

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