I agree. That dish does sound revolting. But not more so than some other recipes I've seen.

Ann

I'd still rather eat that than my Mother's, "Chicken and Peaches" that she used to make when I was a child. I don't have a recipe, but it was pretty basic. Cut up a chicken into parts and sprinkle them with salt and pepper. Brown them in some of the chicken fat. Put the parts into a casserole dish and dump a can of peaches in syrup all over them. Bake until chicken is done.

That does sound pretty bad. When we were first married and vegetarians, I made a recipe that was awful. It was a casserole made with soy nuts. We were so poor back then, we never threw anything out but we did that one. That was 32 years ago and I can still remember how bad it was. Whenever we have some not-so-great food, we joke and say "Well at least it's not as bad as that soy nut casserole!". LOL
Clare

My dad would love that.

I don't know-sounds like the perfect dish for a luncheon or a hot day when you don't want to heat up the oven for a condensed soup-based casserole!

Where's Linda? She no doubt will want to add this to her file of ideas to use in the luncheons she works with.

;-)

Sounds like something you'd see at a church picnic. I've certainly seen worse. How about the Peter Cook/Dudley Moore Frog a la Peche or their alternative - Peche a la Frog.

There was a TV ad - I think it was for antacids - that played back when my kids were young. One of the lines was,"Mmm-mmm...and those brownies studded with garlic cloves..mmm-mmm..I'm in heaven!" They still repeat that line whenever someone suggests a combination like the one in the recipe E. David declared revolting.

I think I've seen/tasted some as bad though, likely at my MIL's, and they probably contained Cool Whip.

To be honest, I've seen a lot of things HERE (usually with rave reviews) that sound just as bad to me. Yeah I do have a hard time eating at potlucks! :)

Actually, if you left out the tinned pears it might be OK.

Fori, I agree with you 100%!

Hmmm, off-hand I can't say I recall seeing any revolting recipes around here; certainly not any that got rave reviews.

About my post above that referenced my MIL.....I regret writing that. She'll never see it, but it simply wasn't nice. I hate it when my better nature loses to my bitter nature, and this is what happened. Maybe it's because we haven't seen the sun here in weeks and I wanted to lash out at something.....Anyway, I've felt lousy since I hit "Submit."

It might be good with the pears but without the dressing.

Amck--don't feel bad. It's a generational thing I'm sure. :)

I'm not saying the stuff *I* find revolting is actually BAD. I'm just saying when I see posts like "what to do with sauerkraut", my immediate answer would be "throw it away!". But I know it's a respectable food that perfectly normal people enjoy. I'm just laughing at myself...honest!

Years ago, I found a recipe in an Egg cookbook for a sauce to serve over pasta. It was basically sloppy scrambled eggs with tomatoes chopped through it, and other things I can't remember.

My son called it Dog's Vomit - because that's exactly what it looked like.

It didn't taste too bad though, and he often requested it.

I have a separate folder in my recipe file.....called "bad recipes"...really! I use it to store those recipes that no one would believe.
Revolting?? Don't you remember my mother's Jello salad?
1 package of lime jello
1 cup boiling water.....stir to dissolve jello
Add 1 T vinegar and 1 cup cold water AND!!!
One can of Campbells vegetatian vegetetable soup, drained.....and 3 hard-boiled eggs, halved!
Chill until set and serve on a lettuce leaf with a glob of mayonaise.
NOW....that's revolting!

I think this is slightly more revolting, leave it to Paula Deen to find a way to fry butter.

Paula's Fried Butter Balls
Recipe courtesy Paula Deen

Ingredients

* 2 sticks butter
* 2 ounces cream cheese
* Salt and pepper
* 1 cup all-purpose flour
* 1 egg, beaten
* 1 cup seasoned bread crumbs
* Peanut oil, for frying

Directions

Cream the butter, cream cheese, salt and pepper together with an electric mixer until smooth. Using a very small ice cream scoop, or melon baller, form 1-inch balls of butter mixture and arrange them on a parchment or waxed paper lined sheet pan. Freeze until solid. Coat the frozen balls in flour, egg, and then bread crumbs and freeze again until solid.

When ready to fry, preheat oil in a deep-fryer to 350 degrees F.

Fry balls for 10 to 15 seconds until just light golden. Drain on paper towels before serving.

Here is a link that might be useful: Fried Butter Balls

Daisy, I had to laugh at your son's description. It sounds like something one could serve at a Halloween party buffet:

Bat Wings
Witch's Fingers
Dog's Vomit
Hand Sandwiches
Putrid Punch

LOL!

It does sound terrible. I've seen many others that sounded even worse. I see no one has rated Paula Deen's Butter Balls and I seriously doubt if anyone ever makes them.

With movies, there's the category of "Great Bad." I guess these recipes could possibly fit that category? Wait, maybe not. At least great bad movies are fun to watch. I don't think that jello salad of Linda's Mom would be all that fun to eat. lol. Now those fried butter balls.....no, I just get to feeling greasy just thinking about them. ewww.

Sally

Last night I was looking through a cookbook my mom's church had put together as a fundraiser 25 years ago with many contributions from older parishioners. The table of contents showed "creamy pea salad" next to "crunchy pea salad" and I had to go look to see if they were variations of the same thing submitted by the same person (they weren't) and I got sidetracked looking at the salads. Most involved Jello (lemon or lime). One was similar to Linda's mom's recipe, but it used Campbell's gumbo. One had tuna. The one I had to share with the spouse was a wilted lettuce salad...you cook a half pound of bacon (good so far), then add half cup vinegar to the grease (all of it), bring to a boil and toss with lettuce.

I admit I don't like vinegary things in general and don't really like any dressings on salad, but a vinegar/bacon grease salad sounds bad.

I add sugar to my vinegar and bacon grease salad dressing, and mix a little flour with the vinegar....and crumble the bacon and add sliced hard boiled eggs....over fresh garden lettuce, there's not much better!

Now I once saw a recipe where you take a can of green beans and a can of cream of mushroom soup and a can or onions.... LOL!!
To each his own!
Linda C

- or how about a jar of grape jelly mixed with a jar of chili sauce. Heat and pour over miniature hot dogs. Serve in a crock pot set on "Warm"... sounds horrible, but many people seem to love the combination.

amck....you forgot the French's yellow mustard!...equal parts of yellow mustard, chili sauce and grape jelly....LOL!
And the dip which is a pound of Velveeta and a can of Rotel melted together.
Or that roll recipe which is a package of frozen Rhodes rolls in a tube pan, topped with melted butter, brown sugar and a package of instant butterscotch pudding. Mix ut at night leave out and bake in the morning. Pretty good for for something that sounds so bad!

Surely you don't use all the grease, Linda!?

(C'mon, that Velveeta dip sounds OK!)

The usual ratio for a vinaigrette salad dressing is 1/3 cup vinegar to 1/2 cup salad oil...olive oil is what I use.
Unless the bacon is very thick you are not going to get more than about 1/4 cup of grease from half a pound of bacon...if it looks like a lot, I dump some out. And that dressing is good over boiled potatoes...with a bit of onion added.
It's a Pennsylvania Dutch thing.
And the Velveeta thing is OK...more than OK...yummy! I have been known to make a bit of a pig of myself with that! But I think it sounds awful....anything with American cheese makes me shudder.
And speaking of revolting....how about that salad made with canned peas, Mayo I think, could be salad dressing and cubes of Velveeta, often found at potlucks?

OK, I was just about ready to get VERY VERY upset.

You see, my Grandmother had a recipe called Italian Salad that was a staple at many of our family gatherings over the years.

It was the salad that taught me that spinach wasn't necessarily a boiled wad of cud lying on a plate, and that in its raw form it was fantastic.

I thought the recipe was lost when Grandma died, but Mom e-mailed it to me yesterday.

So...

MY family's version of Italian Salad:

1/4 Cup sliced carrots
1 Bay leaf
2 T salad oil
1 envelope (.6 0z) Italian Salad dressing mix
2 T milk
1 Cup sour cream
4 Cups torn Boston lettuce
1/4 Lb. sliced Salami
2 C torn Spinach
1 C (4oz) shredded Provolone or Mozzarella cheese

Cook carrots with bay leaf in slated water til tendert, and drain.

Remove bay leaf. Combine oil and 1/2teaspoon Italian mix in bowl and toss with carrots. Cover and chill.

Combine remaining salad dressing with milk. Fold into sour cream. Cover and chill. Reserve 1 1/2
slices of salami for cornucopias and chop the remainder of it and toss with greens and carrots, put on cheese, green peppers and onion rings, etc.

My Grandmother would occasionally toss the salad with the dressing if there was a large group of people, but most of the time the dressing was added by each diner.

As I said, that was a recipe that was near and dear to my heart, and I truly thought it was lost forever.

Was anyone else ever served that carrot salad made from cooked sliced carrots covered with canned tomato soup mixed with sugar, oil and vinegar....
It's as bad as it sounds!
Linda C

OMG, I think I may just hurl!

Ah, but nobody has mentioned liver....surely that is the most revolting thing one can serve! (To me, at least! LOL)

Linda

Liver? Yummmm!

Not that I ever cook it myself, but it is one of those meals which I often order in a restaurant (one of those establishments that can be trusted not to over cook it). I'll eat it any day of the week, if you promise NEVER to serve me any combination of saurkraut and/or velveeta.

While I don't realy like the carrot, tomato soup, oil, vinegar, sugar thing, it really isn't nearly as bad as it sounds. It went the round of church suppers here way back when.

Tuna fish ice cream.

dcarch

I love liver too but hardly ever make it because no one else in my family will touch it.

The original recipe doesn't sound like it qualifies for anything close to "most revolting" to me. Not that it's something I'd ever choose to make - I'm not much of a pasta salad fan and the few I've liked have a vinegary rather than gloppy dressing. And it seems like the only thing Italian about it is that it uses pasta. I have some Italian foodie friends who would probably be incensed at calling that salad Italian.

But I think one also has to make allowances for time and place. Britain at the end of World War II - that was a time of making do with what food was available. And even in the 50's and 60's here in sunny California where fresh fruit and vegetables are available year round, canned foods from the store were used a lot. I never met a raw green bean or pea until I was an adult. I thought I hated peas when I just hated canned peas.

A salad made with Jello and vegetables strained out of canned soup sounds more revolting to me.

The original recipe sounds like an early version of pasta salad, which personally, I still find revolting in the majority of their manifestations. When I go to a picnic or potluck, it seems like the only people who eat more than one tentative spoonful of pasta salads are the women who make their own special variation of pasta salads.

When I was a kid, every family gathering had one of those disgusting Jell-O "salads". They were considered festive apparently.

One was orange Jell-O with grated carrots, IIRC, and some other things, maybe walnuts or chopped celery to give it some grit. Orange Jell-O on its own is nauseating. Adding savory items to any flavor of Jell-O, especially orange, is just a bad idea.

Another, and again my memory thankfully is faint, used lime Jell-O, cottage cheese and pineapple. I'm starting to feel ill thinking about it.

LindaC probably has these and many like them accurately documented in her special file. She is the undisputed doyen of this thread.

Jim

Not too many Jell-o salads in my "special file"...but there is one for "Italian spaghetti" that is mainly made with catsup!
And I have a vague memory of a salad....and I use the term advisedly!..made from sugar free red jello ( who knew what flavor....apparently "red" is a flavor of Jell-o) applesauce and red cinnamon candy melted with the jell-o!
And I have a lovely cheese spread recipe made from blue cheese and peanutbutter....yes! Really!....and there is a goodly quantity of Worchestershire in there too...

Now I remember why I'm a picky eater and prefer to cook for myself. I could do the bacon/vinegar dressing... sounds good.

I have never understood the jello with stuff in it concept. I recall when I was a kid being mugged at family get-togethers by people insisting that I try this or that jello with stuff in it. My mother and her sister in particular seemed to be in competition to make the most disgusting jello concoction and force people to eat it. Really?... if it is good would someone have to insist that you have some more? Always loved the "you must have some... you WILL like it" orders. Why do people make stuff for a potluck they wouldn't normally make? Is somebody on this planet sitting down to a bowl of macaroni with beans, pears and french dressing they made for dinner?

Some friends have a family joke that I'm the only one that likes their mother's cooking. Creamed kidneys, cabbage baked in condensed soup, stew with prunes in it... not things I'd make but edible after a couple beers.

: )
lyra