Conference turris::cooks

    I'll start this off with a dish the is made of ground pork hearts
    and liver.  
    
    About 4 - 5 oz. portions are wrapped in the *netting* or lining from
    the stomach and oven baked covered with water and an amount of your
    favorite beer.
    
    They are usually served reheated (good microwave food) and eaten
    with buttered bread and again your favorite brew.
    
    They originated in a *bar* in Shamokin, Pennsylvania and are called:
    
    
    
    
    
    
    				*FAGGOTS*
    
    My mom has the complete receipe that was published in the local
    newspaper about 40 years ago.  I'll post it when I get it.  Must
    make some more again myself.
    

    Faggots are British meatballs, and are probably made out of all
    the same stuff as mentioned in .1.  (It's like eating sausage; don't
    ask.)
    
    --Karen

Most unusual name to a New Mexican:

I cannot begin to tell you what the expression on my face looked like when
my British friend offered me a "banger" - he was NOT that good of a friend
and I was really startled - Terry doubled over with laughter when
he realized I DIDN'T know that he meant a simple pork sausage and began
to understand what I THOUGHT he meant....luckily the friendship continued
to prosper and I really grew fond of bangers --- much to my Mother's dismay
when I went home to visit and mentioned that fact....but that's another
story.

Most unusual ingredient:

Bear meat in a ragout - quite nice actually, being mostly vegetarian,
bears are not too gamey - but, had I known the contents, I might not
have tried this one....

    Remember the Paul Simon song, "Mother and Child Reunion"?  Well
    evidently the title of the song is from the english translation
    of the name of a Chinese dish containing both chicken and eggs.
    I don't remember where I read this tidbit, but it might have been
    in the preface to the Paul Simon Songbook.  I guess he likes Chinese
    food too!  
    
    I've never eaten the dish myself, but the name sounds likely, doesn't
    it?  
    
    Peigi

    Despite the name, the dish is easy to make, filling and tastes 
    great.  Quantity depends on number of people you want to feed.
    
    Cut up cooked chicken meat (prefer white)
    Canned cream soup (mushroom or cheese is good)
    Stove Top Stuffing
    Cheese, either grated or chopped very small
    seasoning to taste (salt, pepper, garlic powder, onion powder)
    
    Cheese can be what you like, mixture of mazzorella and cheddar
    works well.
    
    Combine chicken, soup, cheese and seasoning in a caserole dish.
    Top with already made stuffing.  Bake 350 deg for about 1/2 hour.
    
    Nice dish to bring to a pot-luck
    
    Linda
    

    
    Whilst we are on the subject of translated names, the Thai name
    for the small ultra-hot chillis translates to "mouse droppings"...
    
    /. Ian .\

    A friend from London makes TOAD IN THE HOLE:
    
      . cook & drain 1 package link sausages
      . add to 1 recipe Yorkshire pudding
      . bake according to Yorkshire pudding recipe directions
      . serve hot, topped with gravy!
    
    Elaine
    

    Oooh, how funny!  I've heard of TOAD IN THE HOLE, but with bread
    and eggs.  Take a piece of bread and cut a circle out in the
    center.  Butter both side.  Place in a frying pan.  Drop an egg
    in the circle.  When the bottom is cooked, flip over and cook until
    egg is done as you like it (unless, of course you like it
    sunny-side-up, then you probably wouldn't like this!).
    
    Never tried it, but always knew about it......
    
    Cara

    Re .9: My Mom called that "Egyptian Eggs" - it was a favorite of ours.
    (She never explained where the "Egyptian" part came from, though...)
    
    -b

    re .8
    
    Wrap the sausages in slices of bacon, cook as given in .8
    and you have "Pigs in Blankets"
    
    Anna

    re: .11
    
    when we make "pigs in a blanket", we wrap link sausages in a pancake.
    
    robbin
    

    We wrap hot dogs and cheese in Pilsbury cresent rolls.
    

C'MON British subjects, you're holding out on us.......

I remember something about 'bubble and squeak' - a cabbage-based dish,
but I cannot remember the ingredients...

    r.9   we called them "spit in the eyes"!!!!
          don't know why...but MOM said so!!
    
    

    RE: 14
    
    "bubble & squeak"
    
    the way my mom used to make it was, after a big meal ie; christmas
    dinner, thanksgiving dinner, easter dinner,  she would take all
    the leftover veg's ie; mashed potatoes, brussel sprots, carrots,
     what evers and fry them together the next morning.   yum yum
    
    

    re:  9
    
    My dad used to make that for us!  He called 'em Rail Road Eggs,
    because the eggs wouldn't slide off the grill when the train would
    be on rough terrain (All Terrain Trains??).  
    
    I have a friend who puts cheese on top of them and calls them Rocky
    Mountain Toast.
    
    dmh

    I remember Snow Pudding, it was a light airy pudding with a slight
    lemon flavor. If my memory serves me right, it was like a whipped
    gelatin with a custard sauce. Unfortunatly I never got the recipe
    before I lost my Mom. There was also Cottage Pudding, which was a cake
    like base with a nutmeg sauce.

    ...and we called eggs fried inside of slices of bread
    Hole-in-ones, and always fried and ate the "holes" too!
    
    --Louise

    No,no. Eggs fried inside a piece of bread are "hen in the nest".

    Snow cream is made with very clean snow (unfortunately not
    available these days, but it was when I was a kid) a very cold mixing
    bowl and a bit of vanilla and a splash of cream or milk. Beat these all
    together *very quickly* and eat immediately.

    Tamzen

    RE .18
    
    My mom still makes Snow Pudding and custard sauce. She uses the recipe
    in Fanny Farmer. I think it's in the latest version. If it's not I'll
    get the recipe from her for you.

    
    
    What about Whoopie Pies...  Two chocolate cake-like cookies with a
    cream filling between them.    You got me how they ever got named..
    But they're one of my favorites...   Anne

    Looks like the first part of my question is being addressed rather
    well.  There are some unusual named items out there that we all eat. 
    Welll...... some of us eat.
    
    But......
    
    What about the question, "would you not eat something because of what
    it is called?"
    
    I dont think I'd eat peanutbutter and sardines no mater what it was
    called.
    

    When I was in boarding school many moons ago, we used to call the
    chocolate mousse type dessert we were served up "BABY'S BUM".. don't
    ask why!!  If you saw it, perhaps you could understand.. but it was
    quite nice..
    
    Other pudding names are "Spotted Dick", "Roly Poly".
    
    Other main courses included "Fart Pie", which included the very
    important ingredient of baked beans.
    
    We also used to call shortcake biscuits with raisins in them "squashed
    flies" - very descriptive, eh?

    In my house, the eggs/bread dish is called "Coast Guard Eggs," although
    instead of cutting a hole in the bread, we flatten the bread, but not
    the crust, then drop an egg on top.  The crust keeps the egg from
    running out.  We cook them "over-easy."
    
    (You guessed it - my husband learned this when he was in the Coast
    Guard, because the boat was always rocking!)
    
    Deb
    

	At our house we call them "Egg in a Basket"

    Oh!  did this note bring back memories of England, especially now
    that I reside in the U.S.
    
    Back in the good old days when I was in boarding school - many,
    many moons ago, every Friday at lunchtime we had something we called 
    "Resurrection."  The recipe was very easy.  All desert leftovers for
    the previous week were mixed with old bread, a few (very few) raisins 
    and all leftover rice, tapioca and sago pudding (one of which always
    accompanied dessert), was stirred up and baked.  The name says it
    all!   (Need I add that all the "good stuff" like treacle tart which
    we would sometimes get on a Sunday was wolfed down at first serving!)
                           
    We also had something we called "Lassie" - similar looking to coarse
    spam/ but classified as gourmet dog food  - it smelt putried - 
    we all survived and I can't recall anyone getting sick on it.  
    
    Reasonable leftovers were referred to as "Remains," and they still
    are in my home.

		In our house, that egg-in-bread dish was (and
		still IS) called "Silly Eggs."

		Best part was frying up the cut-out centers
		of the bread, which were always sopping with
		butter.

		I can almost smell them frying now....

		_Marc.

    RE .9
    
    	I know of a restaurant that serves "Popeyes". You guessed it, eggs
    fried in cut out pieces of bread!
    	And what about `Hermits'. They're one of my favorite cookies/bars,
    but I never figured out where the name came from.

    RE - ?
    Resurrection - In my in-laes house that is called "Pudding Surprise".
    The leftover cake, etc. is put in the bottom, then pudding poured
    over the top.  When you get to the bottom - SURPRISE!
    

    Gosh, how could I forget the WEIRDEST named dish I have ever eaten?!
    At college we had something on the menu called "Koo Koo mit secret
    sauce" and it was the greatest!  What it *really* was was breast
    meat chicken cut into strips, breaded, and fried (that's the "koo
    koo" part) with (that's the "mit" part) a sweet and sour sauce (you
    guessed which part *that* was, right?!).  So, it was *normal* food
    with a bizzare name.  We went BANANAS when it was on the menu!!
    YUM!!!!!
    
    Cara