Unusual and Interesting Recipes

Cut mangoes into quarters. Scrape the flesh from the skin
and stone. Put the fruit into a blender. Add the milk and
sugar; liquefy. This will keep in the refrigerator for 48 hours.

Melt butter in sauté pan. Add the sugar, spices, honey and
rum. Let simmer over medium heat for five minutes or
until it reaches the consistency of maple syrup. Add sliced
bananas to the sauce mixture. Cook for 1 1/2 minutes more, or
until bananas become slightly soft. Remove pan from heat
and pour the entire contents through a strainer. Remove
bananas from the strainer and put them into the refrigerator
to cool. Reserve sauce in another container. After bananas have
cooled, mix together the egg and milk in a bowl. Lay out the
flour tortillas. Place 1/4 of the banana mixture in the center of
the tortilla, leaving about 3/4-inch around the edge of the tortilla.
With a brush or your hand, rub the remaining area of the tortilla with an
egg wash. Fold the sides of the tortilla toward the middle. Take the
end of the tortilla closest to you and roll over the banana mixture
until the tortilla is closed like a burrito. Heat oil in a pan until it reaches
350-375 degrees. Lay the burrito in the hot oil in the pan and fry
until golden brown. Remove and place on a towel. Slice diagonally
with a serrated knife and serve with the remainder of the sauce and ice cream.

Collect 25 live mealworms. Rinse, pat dry, and place
In freezer until worms die. Combine with three bananas,
14 oz. of condensed milk, 1/2 cup of water, and 3 1/2 ounces
of vanilla instant pudding mix. Chill and add whip cream as desired.

Combine pineapple juice, water, orange juice, gin,
lime juice, rum extract, and coconut extract, stirring
well. Transfer mixture in batches into blender. Cover
and process until smooth. Add ice cubes and process
until blended. Serve immediately. Makes 6 cups.

Heat oil in large saucepan. Add onion, celery and garlic; sauté 5 minutes.
Stir in water, beets, potato, stewed tomatoes, chili powder, oregano,
basil, pepper and salt; bring to a simmer. Cook uncovered over medium-low
heat, stirring occasionally, until beets and potatoes are tender, about 30
minutes. Stir in beans and tomato paste. Cook 10 to 15 minutes more
over low heat. Remove from heat; let stand 5 to 10 minutes before serving.

In medium bowl, combine bloody mary mix,
pepper flakes, and soy sauce. Place shark
in roasting pan and pour marinade over.
Refrigerate 1 hour, covered. Broil shark
in marinade 20 minutes or until done, turning
once. Do not overcook. Cut into bite-sized
pieces and pile in serving bowl. Serve with
lemon wedges on the side and toothpicks for
harpooning. Serves 10 to 15 as an appetizer.

Wash lungs and stomach well, rub with salt and rinse. Remove membranes
and excess fat. Soak in cold salted water for several hours. Turn
stomach inside out for stuffing. Cover heart and liver with cold
water. Bring to a boil, reduce heat, cover and simmer for 30
minutes. Chop heart and coarsely grate liver. Toast oatmeal in
a skillet on top of the stove, stirring frequently, until golden.
Combine all ingredients and mix well. Loosely pack mixture
into stomach, about two-thirds full. Remember, oatmeal expands
in cooking. Press any air out of stomach and truss securely. Put into
boiling water to cover. Simmer for 3 hours, uncovered, adding
more water as needed to maintain water level. Prick stomach
several times with a sharp needle when it begins to swell; this
keeps the bag from bursting. Place on a hot platter, removing
trussing strings.

Place apple slices in saucepan; cover and cook
over medium heat for 3 to 4 minutes or until tender.
Reduce heat. Add caramels; cook and stir until
caramels are melted. Spoon apple mixture on each
tortilla; fold sides and ends over filling and roll up.

Comine ingredients, mixing well. Cook as bulk sausage.

Preheat oven to 350 degrees. Coat a 9x13-inch baking
dish with nonstick cooking spray. Spread one can of cherry
pie filling in the baking dish. Layer 4 noodles evenly over pie
filling. In a medium bowl, combine ricotta cheese, eggs and
sugar; mix well. Spread over noodles and top with remaining
four noodles. Spoon remaining can of pie filling over the noodles.
In a small bowl, combine flour, 1/3 cup brown sugar, oats, butter
and cinnamon until crumbly. Sprinkle over pie filling and bake for
40 to 45 minutes, or until heated through. Allow to cool for 15 minutes.
Meanwhile, combine sour cream with remaining brown sugar; mix well.
Drizzle over top of lasagna and serve warm.

Heat oven to 400 degrees. Heat oil in a medium size
skillet over low heat. Add clams; cook 2 minutes.
Spread clams over pasta shell. Arrange ricotta and
mozzarella cheeses evenly over top. Place on a baking
sheet and bake for 20 minutes.

In a bowl, stir together pop, milk, cream and sugar.
Transfer to an ice cream maker and freeze according
to manufacturer's instructions. Makes 6 servings.

Place berries and onion in a small saucepan with water
and cook until tender. Stir every few minutes to prevent
burning. Pour into a food processor with a metal blade
and blend until smooth. Place mixture back in saucepan.
Add remaining ingredients and cook until thick, stirring
while cooking, for about ten minutes. Makes 1 1/4 cups.

Heat rhubarb, sugar and water in a saucepan over medium
heat until mixture thickens, about seven or eight minutes.
Season with cinnamon. Serve warm or cold. Makes 2 cups.

In a large thermos or picnic jug, mix gin and lemonade.
Add beer just before serving. Pour into tall glasses
filled with crushed ice.

About 45 minutes before serving time, set cans
of lemonade and limeade and the container of
sherbet out to thaw. After 15 minutes, scoop out
half of the sherbet container's contents and stir
it into a brownish color. Place the remaining sherbet
back in the freezer. Prepare lemonades and limeades
according to the package directions and pour into a
punch bowl. Carefully float spoonfuls of the brown
blended sherbet on top of the lemonade mixture,
spreading it around to look like dirty brown suds. Do not
stir. Use a ladle to serve punch in cups. Serves about 30.

Preheat oven to 325 degrees. In a large bowl, beat
egg lightly. Gradually add sugar and beat until light
and foamy (about 20 minutes). Add almonds and flour; mix
thoroughly. On a very lightly floured surface, roll the
dough into finger-thick ropes. Flatten slightly and cut into
3-inch lengths. Arrange on ungreased baking sheets. Bake
until lightly browned, about 10 minutes. Remove from baking
sheets and cool completely on racks. Store airtight for
up to one month. Makes 2 dozen.

Mix all ingredients together and beat for 4 minutes.
Pour batter into greased and floured Bundt pan. Bake
at 350 degrees for 45 to 50 minutes. Dust with powdered sugar.

In a 3-gallon crock or picnic jug, combine all ingredients.
Let stand for 3 weeks, stirring every fifth day. Strain
through a large sieve and bottle in eight sterilized
1-quart bottles. Cork. Sake will keep for up to six
months. Makes 2 gallons.

Bring grasshoppers, water, salt, pepper, chopped onion, and bay leaf
to a boil ; reduce heat and simmer 30 minutes. Drain off liquid. Add
garlic, soy sauce, Worcestershire and tomato sauces. Simmer about 10
minutes. Partially fill taco shells with some of the grasshopper
filling; top with lettuce, onion, cheese, and tomato.

*Note: It's a must to remove legs and wings. The spines on the legs
are rough on your "innards".

Line a loaf pan with foil. Butter foil and set aside.
Combine chocolate and coffee in a double boiler. Bring
water to boil, then reduce heat to low and cook until the
chocolate melts, stirring occasionally. Add butter and
sugar, stirring until butter melts. Let cool. Add the eggs,
one at a time, beating well after each addition. Pour batter
into loaf pan. Bake at 350 degrees for 35 to 45 minutes, or
until a crust forms. Let cool completely on a wire rack.
Cover tightly; chill at least 2 days. Beat cream until soft
peaks form. Gently fold in brandy. Unmold loaf onto serving
platter. Serve with brandied whipped cream. Serves 10 to 12.

Pare and core apples; cut into eighths.
Place in large glass bowl. Add 1/2 cup
wine and spices. Microwave on HIGH
for 8 minutes or until boiling, stirring
occasionally. Add sugar and microwave
on HIGH for 4 minutes, stirring once to
dissolve sugar. Add cranberries, brandy,
remaining wine and orange zest. Pour into
2-quart glass container; seal. Store in
cool, dark place for 3 weeks, shaking
occasionally. Strain through double
thickness of cheesecloth; repeat until
liquid is clear. Pour into 1-quart bottle;
seal. Store in cool, dark place 2 weeks.
Makes 1 quart.

1/2 cup cranberry juice cocktail
2 tablespoons lime juice
2 teaspoons honey
1-1/2 cups orange juice
1/4 cup gold tequila

In a measuring cup combine cranberry juice cocktail, lime
juice, and honey. Using 8 plastic frozen pop molds or 3-ounce
paper cups, pour 4 teaspoons of the juice mixture into the bottom
of each. Freeze for 1 hour or until firm but not hard. In another
liquid measuring cup combine orange juice and tequila. Carefully pour
orange juice mixture over cranberry mixture. Cover paper cups
with foil and insert wooden craft sticks into cups or insert pop
mold sticks into pop molds; freeze overnight. Remove pops from
molds or tear off paper and remove foil before serving. Makes 8 frozen pops.
Tip: You can make "virgin" ice pops by eliminating the tequila and adding an
extra tablespoon each of the cranberry juice cocktail and lime juice.

Blend butter and corn syrup. Stir in
chocolate and vanilla. Mix sugar and
dry milk; gradually add to syrup mixture.
Knead until thoroughly blended. Shape
into 3/4-inch rolls. Score in bite-size
pieces with a sharp knife. Wrap in waxed
paper and twist.