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In the September 1976 issue, Swedish food magazine Allt Om Mat (All About Food) presented the Flygande Jakob as the perfect sweet and salty party casserole easy to make and tastes great. Fanfo/Shutterstock
Sweden, 1976. The story goes that an air freight worker named Ove Jacobsson submitted a recipe to Swedish food magazine Allt Om Mat (All About Food) with a list of ingredients that read like a page out of Mad Libs: grilled chicken, Italian salad seasoning, whipped cream, chili sauce, bacon, peanuts and bananas. It sounds like the fever dream of a buffet janitor with a unique culinary sensibility. This mismatched cornucopia of conflicting flavors is none other than the Swedes unique take on the casserole Flygande Jakob, or Flying Jacob.