Wild Recipes
the weirdest food people actually eat!

Granpa's Oldtime Recipes


1 hog's head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons powdered sage
yellow corn meal (about 3 cups)

                          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.


1 hog's head
1 hog's tongue
salt and pepper
sage or chili powder

Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds.


My friend's Dad used to keep a huge jar of liquid in the refrigerator, and just take pulls off it all day. He would pour whatever was leftover liquid in there after every meal. So, "THE JUG" could contain any kind of juice, leftover coffee, tea, beer, wine, soda, soup, sauces, gravies, literally anything liquid. He added and added to it for YEARS. He said it was always a new taste experience and surprise, because the proportions of ingredients were always changing.

We would joke that, because he never let "THE JUG" go completely empty, potentially there could be one molecule left in there from the original coffee that started it off, but that it was highly unlikely after so many years.


Choco Dogs

My friend's sister has been known to dip raw hot dogs into chocolate shell and eat them after they have been refrigerated.

My own sister loves icing and will eat it plain and warm. At one point we caught her with a tub of icing she had been keeping under her bed for four monthes and was still eating out of!


Scrambled Brains

When I was growing up I spent a lot of time at my grandparents house. I remember that very often on Sunday mornings and occasionally for dinner, my grandmother would fix an appetizing dish consisting of scrambled eggs and calves brains. Now, this I was told is a delicacy, who made this so I can't imagine. I can remember that the brains were mixed into the eggs and were rather hard to distinguish, except for the paler color. While I suppose it wasn't horrible, for a child it was a rather traumatic experience being expected to eat this stuff. On the other hand, another regular dish at grandma's was something called blood sausage, which is indeed made of pigs blood, barley, and spices and when cooked is a black looking sausage. To this day it is one of my favorite things, but for some reason it's very hard to find. Hmmm...

Carol Nizzi

Mustard Crunchies

Cooking Recipes

When I was a kid I had a friend that ate mustard on everything: ice cream, jello and other oddities. But the grossest thing was waterbugs... she'd dip um in the mustard and crunch um... yuck! Thats how I remember her name.

Darla Campbell

Sunflower Worcestershire Delight

My husband used to eat this as a snack all of the time. He would take unhulled sunflower seeds, drench them in Worcestershire sause and then sprinkle garlic salt on it for some added flavoring. He had to eat it up before his mom found out, though, she thought it was too gross.

Shauna Baker

Chedder Coffee

My friends mom has always been "unique" in general, so it didn't surpise me that she enjoys putting slices of chedder cheese in her morning coffee. When the coffee is gone, she slurps down the glob of melted cheese.


Banana Worm Bread

1/2 cup shortening
3/4 cup sugar
2 bananas, mashed
2 cups flour
1 teaspoon soda
1 teaspoon salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms

Mix together all ingredients. Bake in greased loaf pan at 350 for about 1 hour.

Chocolate Gravy & Biscuits

I'm a born-n-bred Southerner and had the gall to haul off and marry a Northerner! I was raised on chocolate gravy and biscuits which is my most favorite food of all time. This stuff is the greatest! My husband won't even stay in the house when I make it or eat it though!

Biscuits: 1 or 2 cans of "whop" biscuits (these are the ones that come in the little tube at the store and you have to "whop" them on the counter to open the tube.) Bake as directed.

Chocolate Gravy
3 tablespoons of flour
2 tablespoons of cocoa powder
4 tablespoons of granulated sugar
2 cups of milk
2 tablespoons of butter
1 teasoon of vanilla

Mix dry ingredients in shallow pan on stovetop until they're completely combined. Add milk and stir. Cook on medium to medium high heat until it bubbles and thickens. Add butter and vanilla. Stir. Chunk up biscuits and pour chocolate gravy over the top. Enjoy!

Oh....and you'll need a bucket....if you like it as much as I do, then you'll eat till you explode!!!

Sabrina Doster

Head Cheese and Hog Maw

I was really interested in reading those recipes and must add my own. Being Pennsylvania Dutch, I grew up on pigs stomach, pickled pigs feet and some disgusting concoction called head cheese, which looks exactly like a combination of snot mixed with rubber cement. I don't have the head cheese recipe, but I do know how you make pig stomach, which by the way I absolutely love.

The problem is that although it's not a one person meal, no one will taste it to see if they like it. I was a little reticent myself, but it is sssoooo good. By the way, to the Pennsylvania Dutch (for which this dish is a norm) it is called "hog mawl" You order the pig stomach from the butcher. He has to soak it to kill off the enzymes. You chop up equal parts of potatoes, onions and country sausage (not breakfast links or Italian, it's a main dish sausage). Stuff the stomach and bake until it is brown and crispy on the outside. To serve, you slice it just like roast. Hmmm... Good.


Mamow and Papow's Treet Meat

When I was a child, I sometimes spent the night with my Mamow (Grandmother) and Papow (Grandfather). We always had fried chicken for supper. My job was to decide how brown to let the gravy get. Light brown gravy was called "pooting gravy" and dark brown gravy was called "farting gravy" (My grandparents were from the country).

For breakfast, we ate biscuits with melted butter and sugar inside or we mixed butter with Kayro syrup and spread it on white bread. My Mamow also fried Treet Meat (it's like SPAM).

The best part was when my Papow poured coffee out into his saucer and let me sip it. He would sip it too and say" Aaahmmmm - that's good!"


Rocky Mountain Oysters

I grew up in Wyoming. We were at a restaurant one day ( I was like 10) and my father orders a plate of Rocky Mountain Oysters. Now, ladies and gentlemen, these are NOT real oysters. Of course, I didn't know what they were, so when the plate of deep-fried things came out (they look kind of like chicken tenders) I dug right in. After I'd eaten like 5 of them (they do taste kind of like chicken) my father tells me what they really are. This could only happen in Wyoming. Rocky Mountain Oysters are deep-fried bull testicles. Ew. Even though I like the way they taste, I can never quite get passed that.

Progresso Lentil Soup with Chocolate Pudding

I've only had this once or twice as a child, but my favorite soup was Progresso lentil with chocolate pudding mixed in. It was a result of an an accident while eating, and actually tasted pretty good at the time. This next one isn't so weird, a nice kaiser roll spread with mayo, lots of garlic powder, onion powder, black pepper, thinly sliced sweet pickles, and cold deli roast beef. Finally, I absolutely LOVE warm cornbread with butter and ketchup. No one else who has tried it has liked it, alas.

Josh from Tucson

Rootworm Beetle Dip

2 cup low-fat cottage cheese
1 1/2 teaspoon lemon juice
2 tablespoons skim milk
1/2 cup reduced calorie mayonnaise
1 tablespoon parsley, chopped
1 tablespoon onion, chopped
1 1/2 tsp. dill weed
1 1/2 tsp. Beau Monde
1 cup dry-roasted rootworm beetles

Blend first 3 ingredients. Add remaining ingredients and chill.

Bisquick Ick

A really great dish, actually: Make a couple of pancakes with Bisquick or whatever. Put a slice of any cheese in between (make sure it melts well) -- then cover the whole deal with a decent spaghetti sauce.

Like a lot of the stuff on the list, it's really not as weird as it seems.

Dan Mason

Green Stuff

I was raised on this Jell-O salad and my grandmother passed the recipe on to me, however, none of the rest of my family will even touch it. Neither will any of my friends. I love it and make a big bowl of it for myself every Thanksgiving and Christmas. Also.. it's my comfort food. My family calls it my "GREEN STUFF" and tells me that it's growing in my refrigerator. :-( Here you go, I hope you like.. you can try it with bologna and jelly sandwiches.. it's GREAT!!!:


1 Large package of lime Jell-O
2 Cups of hot water
1 Cup of cold water
2 Teaspoons of vinegar
2 Teaspoons of salt
Dash of Cayenne Pepper
2 Cups of cottage cheese
1 Cup of mayonnaise
1 Large can of crushed pineapple

Dissolve Jell-O in hot water. Add cold water and vinegar; stir. Add Cayenne pepper and the salt. Stir til all dissolved. Chill until slightly thickened. Whip with a beater until fluffy and light. Mix in cottage cheese and mayonnaise. Drain pineapple and fold into Jell-O mixture. Chill until firm.


Leafhopper Blox

2 large packages gelatin
2 1/2 cups boiling water (do not add cold water)

Directions: Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan.

Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds.

Maraschino Madness

When my sister, Jodie, and I were kids we had a pink toy stove that really cooked. The burners were small, and the toy pans were just big enough to hold 1 slice of bologna, which we liked to fry in Marischino Cherry juice until the juice caramelized and nearly burned. YUM. I have tried to recreate the wonderful taste, but it just isn't the same without that little pink stove! We also used to make bug stew, using real bugs -millepedes worked well,(they curled up nicely), but we never ate it...

Moose Nose Soup

I first tasted this unique dish when I was about 10 years old. It is Moose Nose Soup. It's considered a delicacy for the elders in my nation. First you need a moose nose and its tongue. Burn and scrape the hair off the nose on a open camp fire or use a blow torch. Cut the nose and tongue into cubes and boil for about an hour. Add onions if you wish. I enjoyed this soup, but people find it gross. Well you're missing out.

Bloody Leroy Mix


1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1 cup black coffee
3/4 cup beer (Killian's Red preferred)
3/4 cup fruit juice (citrus: orange/pineapple/mango type)
2 tblsp. whiskey
1 tblsp. lemon juice
1 tblsp. worcestershire sauce
1 tblsp. vinegar (red wine garlic preferred)
3 cloves garlic. minced
3 jalepeno peppers, minced
1/4 large onion, minced 1/8 red, 1/8 white preferred)
2 1/2 tsp. liquid smoke
2 tblsp. brown sugar
1 tblsp. molasses
1 1/2 tblsp. crushed red pepper
1 cube beef bouillon
1 1/2 tsp. salt
1 1/2 tsp ground black pepper
1 1/2 tsp. paprika
1 1/2 tsp. cayenne pepper
3 dashes basil
3 dashes oregano
3 dashes savory

Irish Meadows

Two slices of dense, crusty plain bread. Butter them. Cover one slice with thinly sliced Mars Bar (slightly warmed is better). Add chopped chunks of sweet & tart green apple (in UK Granny Smiths are good). Cover with second slice of bread.

Enjoy with mug of warm tea.

All the best!

Northern Ireland

Dutch Treat

I have known several Dutch families who eat white sugar sprinkled on buttered white bread. The other things I've seen them eat are chocolate or coloured sprinkles (the type you would use for decorating cakes) or sliced strawberries on buttered white bread.

Hot & Sour Shake

1. You need hot peppers (what kind doesn't matter), half a dozen cups of lemon juice, 1/2 a cup of hot sauce, a scoop of vanilla ice cream, and a cup of milk.

2. Chop hot peppers before putting in blender.

3. Put ingedients in blender until smooth.


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

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.

Miracle Whipper

Loved the page... Now I don't feel so alone in the food world anymore. My favorite comfort food comes from when I was so broke in college it was all I could afford to eat. A couple slices of the cheapest bread you can find, Lays potato chips (the flat one, not the rippled ones), Miracle Whip, and tons of pepper. Assemble and squash together so the chips don't fall out. Yum! I also like a sandwich with mashed potaotes mixed with canned corn topped with cottage cheese on bread spread with hot sauce and cracked pepper. Can't beat it!!!


Clams Sundae

Neat page. Differences can be the keys to understanding. So anyway. Fried calms and a hot fudge sundae, clams, sundae; clams, sundae. It still sounds strange, even to me and I've been enjoying it for years.


Pinto Pie

My Dad demands to eat his cherry cobbler mixed with his Pinto beans.

He says it's delicious. He grosses us OUT!

That's it.

Make Me Sick

This is something that my husband LOVES to eat. It makes me sick, but here you go...

Take a waffle or pancake, butter it, pour maple syrup on it. Fry up some eggs so the yolks are runny, and pile it on top of the waffle, then put ketchup, bacon, sausage, grape jelly, another waffle or pancake and more syrup.

Another one of his favorites when he has the munchies, he makes a chip sandwich of white bread, miracle whip and Doritos chips. When he eats ramen noodles, he crushes up saltine crackers in them. He also likes grilled cheese sandwiches with miracle whip melted with the cheese. And sometimes he hase grilled tuna and cheese sandwiches.

He is also known for putting Ketchup on EVERYTHING. He puts it on a plain piece of bread or tortilla or scone and eats it. He mixes it in his mac and cheese. He even eats it on his pancakes when we run out of syrup. But i guess that is not as bad as putting it on ice cream like I have heard a few people doing.

Of course I have some strange eating habbits myself. I like to eat apples, peanut butter, and cheese, all put together. I also like the peanut butter and banana sandwich. When I was pregnant with my first child, I craved like crazy: old soggy mushy tacos from burger king...the ones they are supposed to throw out cuz they're too old to sell them...my husband used to work there and I made him save some for me when he got off work. Now they make me sick. Another pregnancy craving I had was for Baby formula, but of course I didn't eat it.


When I was a Kid...

A pack of 30 kids lived in our neighborhood in the 1950s. At Erv's we'd have vanilla ice cream with plain Saltine crackers crumbled into it.

At grandma's we'd have jello made double strength & frozen into popsicles (especially elegant in lime on a hot sunny day eaten directly after swimming in the river).

At our house, we'd take wonderbread, butter it, put about 1/4 inch of brown sugar and some sliced bananas on it, and flatten another piece of bread on top of that (you must flatten this thing).

At sam's, we had graham crackers with chocolate frosting on them. Sometimes we took rose petals from a garden and put them in lettuce salads. One time, we made wintergreen berry cookies: very, very bad.

My favorite sandwich is any trad thanksgiving leftovers stuffed into a hard roll: turkey, dressing, mashed potatoes, cranberries, olives, sweet potatoes WITH the marshmallow madness still attached all glommed together. Mmm...mmmmm GOOD.

Pink Stuff

When I was a kid, my mother would boil Polish sausage, and serve it with saurkraut and mashed potatoes. The ingredients never had enough color to suit me, so I would add about 2 ounces of ketchup right in the center of the three items, then mix them all together with my fork into a pink mass before eating it.

This had several advantages. Any extra heat was soaked up by the cooler ingredients and by the mixing. The spiciness of the Polish sausage and the sourness of the saurkraut were made milder by the mashed potatoes. The uniform pink color was broken only occasionally by the brown disks of sliced sausage. And the flaky, stringy saurkraut added a proper level of interesting texture.

Fried Hornworms

3 tablespoons olive oil
16 tomato hornworms
4 medium green tomatoes, sliced into 1/4-inch rounds
Salt and pepper to taste
White cornmeal


In a large skillet or wok, heat the oil. Then lightly fry the hornworms, about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside. Season tomato rounds with salt and pepper, then coat with cornmeal on both sides. In a large skillet, fry tomatoes until lightly browned on both sides. Top each round with 2 fried tomato hornworms. Garnish the paired hornworms with a single basil leaf.

Strange Recipes

I get cravings for peanut butter, mayonnaise and bacon sandwiches every now and again. I also enjoy going to Wendy's and ordering french-fries and a chocolate milkshake, and dipping the fries into the drink. When I get in this kind of mood, my friends ask me if I'm pregnant!!

A delicious appetizer recipe, but DON'T tell anyone the ingredients:

Tuna Pate'

1 Pkg softened cream cheese
1 can cut up tuna
1 tsp horseradish

Mix and serve with Ritz crackers.

(Please drain the tuna beforehand!!)

-- Ang

The Real Ice Cream Sandwich

- Super-fresh Wonder Bread (white, no whole wheat!)
- Soft-serve ice cream
- Either spread the ice cream on the bread, or dip it: delish.

Eggs & Oysters

I pt. oysters in liqour
3 large eggs, beaten
2 T. butter
1/2 small onion, chopped
1/2 green or red bell pepper, chopped

Fry the onions & peppers in the butter. Remove from pan and set aside. Add oyster liqor to pan over medium heat. Add oysters and cook 2-3 minutes. Add peppers and onions. Cook until heated through. Pour in eggs. Cook until set. This goes great with potatoes fried 'til crispy in bacon grease!

Really enjoyed your page, Kell.

Pig's Face and Cabbage

Cut the meat from one side of a pig's head in one piece. Soak it in cold water overnight and boil it (15 minutes per pound) with a head of cabbage. Score the skin and bake the face, skin side up, at 350 F. until the cracklings are crisp and well browned. Chop the drained cabbage and arrange on a platter about the face. Serve with a sauce made from the pan drippings.

Grasshopper Gumbo

Ingredients (6 servings):
1/2 cup lemon juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon freshly grated ginger 1 tablespoon Dijon mustard
2 tablespoon minced fresh herbs -- parsley, mint, thyme and/or tarragon.
12 frozen grasshoppers, katydids, locusts, or other suitably sized Orthoptera, thawed
1 red pepper, cut into 1 1/2-inch chunks
1 small yellow onion, cut into 8 wedges

Directions: Mix all ingredients for the marinade in a nonreactive baking dish. Add the Orthoptera, cover, and marinate overnight. When ready to cook, remove the insects from the marinade. Pat them dry, for ease of handling. Assemble each kabob, alternately skewering the insects, tomatoes, and onion wedges to create a visually interesting lineup. Cook the kabobs two or three inches above the fire, turning them every two or three minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on the kind of grill and types of insects used; however, the kabobs should cook for no longer than 8 or 9 minutes.

Spam Shake

1 can of Spam
1 tin of anchovies
2 12oz cans of beer
4 oz tomato juice
1 teaspoon Dijon mustard
1/2 cup chopped up parsley
1/4 cup chopped scallions
dash of Tabasco
salt (if you'd need it), pepper to taste
put it in blender and blend until smooth
serve chilled with celery stick

Ketchup Fetish

I have a Language Arts teacher who will eat ketchup with anything and everything. She pours it on her ice-cream cake, her pancakes, her coffee (ew,ew,ew!), and many other rancid combinations. My classmates and I are still revolted by the things she eats!!


P.S. Don't eat what you cannot comprehend.

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