DeannaS

Here's some. Haven't tried them, though: http://homecooking.about.com/library/archive/blcookie69.htm http://homecooking.about.com/library/archive/blcookie70.htm http://www.recipezaar.com/recipe/getrecipe.zsp?id=9125 http://www.recipezaar.com/recipe/getrecipe.zsp?id=74527

Omelets. Yes, it's an awful cliche. But, everything I try, I end up losing my nerve and making scrambled eggs. But, it's okay. I prefer scrambled. Really. Uh huh. That's my story, and I'm stickin to it.

How about Indian? I don't know anything about Indian libations, but the folks over on the Indian forum could help you out there. You could do parathas (stuffed griddle bread), which are great fun to roll out and fill. Or, Thai is great if you're looking for a different Asian-themed menu. Don't have any of my cookbooks here, but I could probably come up with complete menus if either sounds intriguing.

Home Baker here. I made the Wooley cake. (It was posted over on Cooks Talk.) I made it in a 9 X 13 pan, with powdered buttermilk, and natural organic cocoa. (Can't remember the brand...it's not my usual kind, but it was on sale.) Steamed it by covering the pan with its metal cover, refrigerated over night (didn't freeze it). I hate to disagree with everyone, but I didn't think it was that great of a cake - probably just a 3.5. My husband, who adores cake, bit into it and said, "eh. Tastes like cake." There was no clambering for more. I definitely think it does achieve the "cake mix" texture and mouth feel. (Even the uncooked batter reminded me of cake mix batter.) And, it absolutely disappeared at the potluck for which it was made. (Unfortunately, I didn't know anyone there that ate it, so I didn't get additional feedback.) The chocolate cake recipe I've used in the past was one that incorporated mayo. I don't have it on me now, and I haven't made it recently, so maybe I remember it as better than it is. But, I could post it later if anyone wants to try it.

Another collapsed malted milk ball fan. I hate to say it - but back in the day when I ate cheetos, I'd occasionally find one that was sort of burned. Not truly burned, but definitely darker, harder, crispier than a normal cheeto. Mmmmmm. (I haven't had cheetos in years!) Of course, the beaters from any sweet concoction. The middle sweet roll of a round pan of rolls - the one with no crust and extra frosting - but my sister always remembered to call it before me. The browned cheese from any cheesey good item - grilled cheese, pizza, quesidilla. The milk shake/malt left in the metal cannister. Yah, I know, it's the same stuff from the glass. But, there's something special about the "extra shake."

Hey! My mom made those too. Heck, I think she still does. They were right up there with Chicken Noodle Casserole (Campbell's chicken noodle soup, ground beef, Minute Rice, celery - stick in a big casserole and bake). Ah, memories.

Well, it doesn't compare with what all of you have eaten, but I've eaten Road Kill Jerky in Nigeria. It's called suya. Don't believe the sites that say it's usually beef. You don't generally see many cows hanging out in Southwestern Nigeria. But, you do see lots of folks selling large rodents that have been hit by cars. I never did learn what the rodents were called. But, damn, they were big - about the size of a large dog. The suya just tasted like spicy jerky. So, taste-wise, it wasn't very wacky.