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Blood Pudding
1 quart pig's blood
12 ounces bread crumbs
1/2 lb. mutton fat
Salt and pepper, to taste
1 quart milk
1 cup cooked barley
1 cup dry rolled oats
1 ounce ground mint
PREPARATION: Mix all ingredients together in a bowl; pour into a large kettle or Dutch oven and bring to a boil. Pour into a wide shallow bowl and season again if necessary. Chill thoroughly, until firm. When cold it may be eaten as is or cut into slices and fried.
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Cow Udder Fritters
12 fresh lean cow udders
1 pint of whipping cream
1 cup of brown sugar
1 can artichoke hearts
1 stick butter
1 small filleted smelt
1 container of Nair
PREPARATION: Soak the cow udders in Nair to remove the hair. Repeat several times if necessary until all hair is removed. Rinse in warm water. Place a stick of butter into a warm frying pan. Wait until all of the butter has melted,
then add the cow udders. Fry them for 15-20 minutes until golden brown. Chop the artichoke hearts and smelt on a cutting board into fine pieces. In a large bowl, add the whipping cream, brown sugar and the chopped artichokes
and smelt. With a mixer on low, whip until creamy with a consistency like vanilla pudding. Remove the udders from the pan and make a long slice down the side of each udder. Spread the pudding mixture into each slit. Serve
warm or cold and have an "Udderly Wonderful" snack.
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Scrapple
1 hog's head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons powdered sage
yellow corn meal (about 3 cups)
PREPARATION: 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.
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Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
25 pounds rice
5 pounds pine nuts
5 pounds almonds
2 pounds pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
PREPARATION: Skin, trim and clean camel, lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff
the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
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French Fried Skunk
2 Skunks, skinned and cleaned
Water to cover
2 cups Bear fat or lard
2 Egg yolks, beaten
3 cups Milk or cream
1 1/2 cups Flour
1/2 tsp Salt
2 tbsp Baking powder
PREPARATION: Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40
minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. Mix real good [I didn't write this, folks] until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360
degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.
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Goat Testicle Stew
8 - 10 pairs of goat testicles
Salt water
1 large chopped onion
Several chili peppers
Celery
Potatoes, butter & milk for mashed potatoes
PREPARATION: Clean and boil the testicles in natural saltwater. Throw onions, chili peppers and celery in the in the pot. Let it boil for approximately 1 1/2 hours. Serve with mashed potatoes.
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Woodlice Sushi
1 egg
1 carrot
1 cup of rice
3/4 cup of water
seaweed sheet
2 tablespoons of vinegar
2 table spoons of sugar
1 teaspoon of salt
2 tables spoons of killed woodlice
PREPARATION: Add rice to the water and microwave for 10 minutes or until cooked. Add the vinegar, sugar and salt. Cut carrot into thin lengths. Cook in microwave with a small amount of water until tender. You can also use thin strips of egg omelette to add colour.
Spread rice in a thin layer (1.5cm) over the seaweed sheet. Put strips of carrot, eggs, woodlice in the centre of the rice. Tightly roll up the seaweed sheet using a little water to seal the edges. Cut into short lengths with a serrated knife.
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Cricket Cookies
2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets
PREPARATION: Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips.
Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.
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