From the Book: Gross Grub by Cheryl Porter Random

Cut thumper the rabbit into small pieces; Peel the onions, carrots, tomatoes and garlic. Fry the chopped onions, garlic and carrots till golden brown, add the tomato concasse', paste and bay leaf. Pass the rabbit through the flour and fry in a separate pan. Fry to a golden colour. Add the wine to the rabbit and simmer for five minutes. Put the rabbit and the tomato mixture into one pan, cover with water and bring to the boil. Add the peas, salt and pepper and simmer for 1 to 1 1/2 hours.
This recipe will serve four people.

Mix the cake mix according to the package directions and add the raisins and nuts,
being careful to just fold these ingredients into the batter.
Pour into an 8 or 9-inch roundpan that has been oiled and floured. Bake according to the package directions.
When done, let stand for 10 minutes, then remove from the pan and cool on a rack.
In the meantime, divide the coconut into thirds.
Make one-third green and one-third brown, mixing red and green food coloring.
Mix the other third with the frosting. After the cake has sufficiently cooled, cut it into two parts horizontally.
You don't have to make it an even cut; the more uneven the better.
Place on a cake board arranging to look like the shape of cow doo-doo.
DOES EVERYONE KNOW WHAT THAT LOOKS LIKE? Place 1/2 cup of the candy corn into the baked cake spacing each piece randomly.
Frost the cake with globs of frosting, being careful not to tear up the cake with your spatula.
Dip your spatula in water so it glides on the frosting.
Sprinkle the green coconut around the bottom of the pie (this is the special effects for grass),
then sprinkle the brown coconut all over the place (this is the dirt). Then put on the gummy worms so that there are innies and outies
put the remaining candy corn into the frosted parts; poke it with your fingers but don't lick,
you don't want to contaminate the cow pie. To make it totally disgusting you can add some plastic flies.

First, skin the possum, checking first for lice, myxomitosis, and living young in the pouch.
Separate legs from breast. Discard head, neck, tail and claws.
If you wish, hold the offal for thanksgiving stuffing. Then cut the possum into long sringy pieces.
Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture. Make the roll: split the damper, and spread vegemite on each side.
Put aside. Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients,
and stew in a pot, adding a chicken stock cube for seasoning.
Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste).
To serve: like a hot dog, use the damper & vegemite roll to surround pieces of possum. Serve with chips, salad and beer.
Recipe by Holly and Chloe Bennett, Cootamundra, Australia

Microwave the honey till it bubbles (about 1 minute). Add the butter, (I've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any.
Add the egg, mix well, then mix in all the other stuff. Add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poops.
Roll logs in grape-nuts and bake at 350 degrees till done (about 20 minutes, but this varies so watch them.)
Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. I hear you get lovely effects by decorating the box
and scoop with melted chocolate or pudding. Brown sugar might work as a substitute for the new clumping litters...
Mixing brown sugar with the grapenuts "sweetens up the cookie a bit while still looking truly hideous."
This recipe worked especially well at the halloween party where the table was already decorated with plastic flies.

Heat oven to 350 degrees. Grease and flour a 15x10x1 inch jellyroll pan. In a large bowl, combine flour, sugar, soda, cinnamon and salt. Stir to blend. Add the diced bananas, walnuts, cherrries and pineapple, in a separate bowl,, combine the eggs and the oil. Stir into the flour mixture until the flour is completely moistened. Pour the batter into the prepared pan. Bake 30 to 35 minutes. Remove from oven and allow to cool 10 minutes.
While the bars are cooling, beat together the margarine, powdered sugar and milk to make a spreadable frosting. Spread evenlyover the bars and allow to cool completely. Cut into bars.