EWWWWWWWWWWWWWWWW Good golly Sue that recipe sounds as if it can gag a maggot.

LIL

I would have to be starving before I could eat that! Someone must like it though, some one from a church!

Sue

Would that be considered pickled fish? Ick! The only thing I like pickled is me. LOL

Sounds similiar to lutefish here. Never tried it, but will someday. Fish in lye etc.

HAHA Granlan! I think I have a recipe for okra and tomatoes someplace because Harry likes that, but I haven't made it because okra gags me!

My father ate slimey boiled okra, served in butter.

YUCK!

Today, LOVE IT, and okra and tomatoes, YEPSTER!

Had fried sweet potatoes and fried okra mixed in at Baja Burgers. Delightful.

I can't think of any recipe I wouldn't like except anything to do with BEETS!

When I read the title of that recipe, I had the "a" and the "r" mixed around.
. . . .
After reading the recipe I think THEY had the "a" and the "r" mixed around!

How about this one :o)

Tuna Twinkie Soufflé
1 Tbl rendered chicken fat, divided
12 Hostess Twinkies
Salt
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 soufflé 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 soufflé 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.
The author is Mike Nelson from Minneapolis, and the title is 'The Worst Cookbook in America'.

Yuck!!!!

omg, horrible sounding stuff! LOL

Sweetbreads and Mushroom Casserole

This too is from the church cook book, Cooking Treasures not something I would want to make and eat.

2 pounds sweetbreads
2 eggs
1 cup dry bread crumbs
2 Tablespoons vegetable oil
1 pound mushrooms, sliced
1 can condensed cream of mushroom soup
1/3 cup light cream
1 teaspoon onion juice
1 teaspoon Worcestershire sauce

Parboil sweetbreads for 20 minutes. Beat eggs. Dip sweetbreads in eggs, then in bread crumbs. Pour vegetable oil in skillet. fry sweetbreads in vegetable oil; remove from skillet. Fry mushrooms in drippings in skillet until golden. Place sweetbreads in greased casserole. Cover with mushrooms. Combine soup, cream, onion juice, and Worcestershire sauce: pour over sweetbreads and mushrooms. Bake in 400 degree oven for 20 to 25 minutes or until brown. Yield 6 servings.

Sue