I love to thumb through cookbooks. If you invite me over to your house, I'll probably take a peek at what's on your cookbook shelf. And sometimes, the odder the recipe the better. I found the above recipe in an old community cookbook. In case you can't read the recipe card, the ingredients are a pound of spaghetti, half a slab of velveeta, a cup of ketchup, and butter (the butter is for frying of course). The recipe is called "Mother's Famous Spaghetti Recipe". I copied this recipe back in the days when I didn't give a second thought to eating food products like velveeta. But even then, this was never a recipe to make. I copied the recipe down onto an index card just so I can stare at it every once in a while. Someone once thought, "You know what would make an awesome spaghetti sauce? Ketchup and velveeta. Ooo, and when it cools down, I can fry slabs of it in butter!" Genius.
I still sometimes see a recipe and think, that's so weird. I have to make it. When I first got How to Cook Everything Vegetarian I found a few recipe ideas that fascinated me, including this recipe for seaweed mayo. That's right. Mark Bittman wants you to blend seaweed with olive oil in your food processor and then eat it as a spread on a sandwich. I couldn't resist.
And actually, it's pretty good. Surprisingly good. It looks almost like a pesto. And it doesn't taste like a catfish pond, which is what I expected. The fishy flavor is mild, and there's a bit of rice vinegar in there for tang. This is the kind of thing that you eat spread on a sandwich and think, what IS that. Taking one bite after another until it's all gone and you still don't know what you ate. I'll definitely be making this again.