Weekly Roundup - Living On Nothing Edition [Survival Today

[File this under “granny got side tracked”]

http://www.newfluwiki2.com/showDiary.do?diaryId=1068

A wild cat has adopted me!
Hi all. I know nothing about cats, please help.

There’s this cat whom I have seen many times in the garden for the last two years, that used to beg for food, even though it seems fat, and I gave it the occasional scrap piece of meat in the garden, or some left over fish or sardines or tuna. It never approached the house until a few days ago, going around my legs but going away if I attempted to stroke it.

Till the night before last. It got attacked by another cat at the top of the main staircase and I left the door open. It came in, wandered about, went out. Last night it came in, and just stayed. I left the door open, left some tuna outside on the staircase. I thought it would go out again and didn’t think about it anymore. Well, it must have spent the night inside (or most of it) because it miawooed at my bedroom door to wake me up this morning. It hadn’t eaten the tuna. I gave it some food from some cat tin that was hidden in my preps just in case. Then I went out for my Sunday stroll, locked the door, and just came back - I’d locked it inside! It didn’t make any mess, and did not go out when I opened, did not eat the cat food.

It’s just sitting there on the carpet, looking at me intently, accepting some strokes behind the ears, pounding the carpet with its front paws, and follows me around everywhere when I get up.

I’ve been adopted, yes?

So what prep do I get this cat if it won’t eat tuna nor that tinned cat food? I don’t at all fancy having a cat box inside, I can’t really have the cat go elsewhere than the veranda because I’m allergic to cats and if I stroke it too much I’ll come down with asthma. But this cat looks old, its teeth don’t look in a good state. I haven’t tried to pick it up (not to scare him and because of the allergy), it looks in good health but I have no way of knowing if it’s vaccinated or carrying any illness. I can’t keep the house door open all the time to let it go out for its nature’s calls.

What should I do?

Let me be blind to wicked text, deaf to wicked words, mute to wicked comments.

You, my dear FrenchiGirl, have been adopted!!
Kitty found a saviour in you, and you now belong to her! Two, maybe three options here-—

1) Adopt her, keep her, and deal medically with your allergy (it could be the start of a wonderful relationship! I used to dislike cats, and now have 3!!);

2) Corral her into a box, turn her over to the local animal society and walk away (if she’s unadoptable she may be put down); or

3) Find a friend or neighbor who likes cats and is willing to adopt her.

We had somewhat the same scenario happen to us about 4 years ago in Connecticut. Someone had tossed a kitty out of a moving car, and he showed up on our doorstep about a week later, hungry and beat up. We already had 2 cats, so we fed him and put him in a seperate room from our other two. A couple of days later, we took him to the vet, had his right eye fixed, his broken tail bandaged, and his front right leg casted. We still have him to this day, and it almost seems like he still shows his thanks for rescuing him by greeting us at the door when we come home from work! I still think that he’s part canine!

[Several posts that agree “You have been adopted”.]

So, one more lodger...
Oh well, if it won’t go away, I guess I’ll keep it. Had forgotten I had some leftover chicken/lemon sauce and white wine in the fridge, “discovered” it wanting to prepare a spot’o’dinner, and gave it some, it ate the best part of it, the white breast meat! I was left with a thigh. It’s purring madly at my feet.

And I’ll get some dry food tomorrow as you suggested. Do I put her out when I go to work? I guess so, coz I can’t keep the door open and the windows are too high for a jump. The allergy is a problem, I have already been desensitized for a number of allergens, but it never worked with the cat allergen. Last time I had an asthma attack, I got it within 20 minutes of stroking a friend’s cat, and it left me ill for 7 weeks. I guess getting older makes me more resistant, since I haven’t yet sneezed. But still...

I couldn’t send it to a refuge, they’d put it down. As for friends wanting a cat, hmmm not sure I’d find one. If it could keep semi-feral, and not come inside the flat, just the veranda, and be out when I’m out, I can probably cope.

And then, what happens when TSHTF? So vast amounts of dry food to be cellared, ok, fine, that can be done, but how do I deal with the cat? Keep it inside at home - then comes the allergy problem again. And what about my cockatiels? At the moment the birds are in an outside aviary, but I will bring them in if TSHTF or if winter is too severe, and they are used to flying about and perch on my head...

Mojo, you’ve got a variety of birds and cats and dogs, yes? Can one stop a cat from wanting to catch a bird, or will I have to organize the outings very carefully? Gee, it does complicate my life this!

French shelters
Thinking aloud here.

French shelters are the “kill” sort. And anyhow, this cat has been feral but around my house for the last two years, so somehow it did manage to survive. If I start being ill again, I’d probably need to keep it out, feeding it outside. It can always sleep in the shack at the bottom of the garden. That’s probably less cruel than a shelter here. And it would solve the cockatiel problems inside - funny I’m not allergic to bird feathers! Could I still feed the cat outside and keep it around without risk to myself and my people if TSHTF? As was said, it would be great to have this cat around, even if not inside, no mice then (it’s probably why I don’t have any, come to think of it).

Thank you all. Now, it’s here 10.20 pm, I’ll go to bed. Will leave the door open for tonight, but will need to make sure it’s out before I go out to work tomorrow, and not lock it in inadvertently as I did today.

Still have a nice piece of chicken in sauce left for tomorrow morning... Good thing the wine was cooked and its alcohol evaporated, or I’d have a very tipsy cat to deal with, lol!

Mojo thanks
So I’m going to have to change my routines at some point. Sigh. Oh well. A cat door is not an option I don’t think, simply because the main entrance is a double-glazed glass sliding door through the veranda. Or perhaps, if I can find a decent professional???

And... I’ve just started sneezing... will keep the antihistamines by the bed if it gets too bad. Will tell you tomorrow if I’m wheezing like a chimney pipe!

Ninight you all.

Zeee Caaat!
Well, it was a long story, I wanted to give you news, but was so busy.

I found out the cat actually belonged to a neighbour. Not replying to its master’s call, he locked the house and went on holidays for a few days, leaving the cat out to fend for itself catching mice.

The thing is, the cat does not want to return to its owner full-time! I was given to understand that I corrupted it with the chicken in sauce, the cat will follow anyone that gives it chicken.

It also loves children and, before the owner came back, I had my three little nephews with me and some other guests and everyone just (over)-fed the cat... with chicken!

So now the cat spends half its time with us and some with its owner.

And since I do need a mice-catching cat, I wickedly feed it chicken... but in front of the neighbour, I say I don’t understand why the cat is so attached to my house (hihihihi). Funny how good looking this cat has become lately, it’s much fatter, it’s coat is shining.

Mmmm, if I feed it too much, will it still catch mice?

At any rate, the cockatiels are scared of him standing in front of the aviary, so I put an extra lock on the aviary door. I’m planning to put a sensor next to the aviary linked to a water shower, to teach the cat not to approach the birds - will try and get it done in some days.

The long and the short of this story is, I am going to have to learn how to dehydrate chicken, or else buy chicken tins ;D

FrenchieGirl, three words. Freeze dried Chicken!
If/when TSHTF, might be a good idea to keep the kitty inside for the duration. Many of the online websites offer freeze dried chicken, although expensive it is very good. Canned chicken also available here and not too expensive. Emergency Essentials and Survival Acres are two that I have used and been happy with. Bon Soir!

Experience has taught me that there are few conspiracies, but much incompetence

http://www.newfluwiki2.com/showDiary.do?diaryId=1068

catfood recipe and a couple of links
Here’s our current catfood recipe with some background, and two very good places we’ve ordered stuff for our cats from.

We live in the woods, and didn’t used to have pets since I have asthma and can’t have animals in the house. Also our house is really small and outside is woods - dirt, and all kinds of animal scat (deer, fox, bear, cougar, possum, raccoon, squirrel, coyote, etc), so pets would be tracking in who knows what all the time.

Then, about 4 (or 5?) years ago, feral cats started gnawing out of our compost pile, so out of compassion we started feeding them, mostly leftovers. They gradually got eaten (note above animals around) until there were two left, who gradually got tamer. Unfortunately they were a matched pair and produced a litter of 4 kittens, who we tamed. Mr. and Mrs. were harder to tame, and had another litter before we managed to neuter all surviving cats. After giving a few away and some more getting eaten, we now have 4 neutered cats, all tame.

Okay, next: we are vegetarians, and although it is perfectly normal and natural for cats to be carnivores, we don’t want to purchase meat. So I investigated how to feed them adequate nutrition, and here is my recipe with a couple of links. I vary the recipe a little, and add extra things they like when we have them, such as bits of green beans, zucchini, brocolli, corn on the cob (a big favorite - lots of growling), sweet potatoes, winter squash, and, of course, cheese. And they LOVE fresh home made bread.

The following recipe makes about 4 days’ worth for 4 good sized cats.

2 1/2 cups short grain brown rice
1/2 cup to 2/3 cup lentils

wash well, put in a large pot, and add:

1/2 cup TVP
1/2 cup bulgur wheat (sometimes I add just a tad more of these)
4 T oil
1/2 t. salt
4 T. kelp (available at feed stores around here, or natural food stores)
a sprinkle of garlic powder (not much, but it’s good for parasites)
a teaspoon of dried onion
about 2 T of Cat Amino Supplement as described below
about 4 T of Cat Yeast Supplement as described below
About 10 cups of water

Bring to a boil, then turn way down to low (like cooking rice or even a little less) and stir every now and then. The bottom has a tendency to cook faster than the top. When the water is absorbed and the lentils are tender, it’s done. Sometimes I have to add more water. I don’t always measure accurately (to put it mildly...) Let it cool completely, and then store in the fridge in containers. If they aren’t super enthusiastic, sprinkle some nutritional yeast on it.

I’ve read that when changing your pet’s food, change it bit by bit - like 1/8 amount a day, that way they and their digestion get used to the new food.

Here’s a link to the pet supplements (they have both cat and dog and I think horse, the website isn’t the easiest in the world, apparently there will be a new one up soon):

http://www.vegancats... This website has recipes on it.

The website below had really good animal health products; we’ve used several to restore cats to health, and the woman who runs the place loves animals and will always return calls if you have questions about anything. We recently ordered food grade diatomaceous earth; it’s apparently good at curing and preventing parasite infestations as well as taking care of fleas.

http://wolfcreekranc...

We have pounds and pounds of brown rice, lentils and all the other ingredients on hand. We are thankful we took this route instead of purchasing cat food - our cats are very healthy and we love them. They go on walks with us and are very affectionate. (Except Mr. Big Fuzz - he still remembers the day we took him to the vet for fixing, the welding gloves etc...he was a wild one to begin with...)

Well, looks like the Delaware new housing starts will plummet!

Governor (D) just signed a new housing code that requires among other things, that all new housing construction have ‘zero net energy usage’. Yep, can’t use more energy than it produces...

Buy stock in solar panels and wind turbines... Ummmm wait, unions will probably get that industry too - after Gov’t buys it for them.

You know, they keep talking wind turbines - they have been tried here and failed... If you look at the wind charts and the Gov’t’s own figures say it is poor to marginal at best for wind power here. They keep talking about offshore wind farms - even finally approved one - problem is NONE have been built - not even a single test one... Seems the State and Federal bureaucrats, about a dozen agencies all took turns making it as hard as possible on the company that wanted to do it, till finally - before they got to put up the first tower - they had bled the company completely dry of funding. Bankrupt! After 5 years of being footballed back and forth, challenged, having to grease the campaigns of dozens, court challenges, Natural resources injunctions, surveys, engineering studies - town meetings over view, studies on the effects on sea birds, onshore approach complaints - till they were BROKE!

Next they will have to shade their solar panels because the reflection might blind pilots trying to land at Dover AFB.

Sure glad I have a house...

Solar Oven Recipes & Tips
by: Edna Mode
Mon Feb 05, 2007 at 17:07:26 PM EST

The information in this diary includes solar oven cooking tips and recipes that I have gathered over the past year. Some of it is from my own personal experiences using my solar oven.

Most of it is from organizations dedicated to promoting the use of solar oven cooking in developing countries where infrastructure and fuel sources are limited as well as an alternative, fossil-fuel-free cooking method in developed countries.

http://www.newfluwiki2.com/showDiary.do?diaryId=834

Tips and nuggets of helpful knowledge:

http://www.newfluwiki2.com/showDiary.do?diaryId=613

[There are so many posts, I am only hit and missing them..granny]

Think in stages
One thing I have tried to keep in mind while prepping is the stages that we may have to go through and the preparation limitations that may be in place.

In stage 1, things are pretty much “as normal” and there are no restrictions to electricity or water. During this early SIP period, I want to be sure to use the fresh items and frozen items first. I have tried to store up a good variety of foods so that my 4 food groups are covered...include meat, veggies, fruit and dairy. You need to make assumptions for how long you may have to SIP in this stage locally before stage 2 happens, to be sure not to store more than can be used before it goes bad. If the news starts looking like there could be outages of electricity soon, start curing/drying any amounts that you don’t think could be eaten in the next 2 days. Water containers are all filled now. Even “strange” containers are filled to maximize water storage. (every tuppaware or pot/pan you have!) Fill plastic bags with water to freeze and fill in any empty space availabel in the freezer. Eat/prepare from fridge & freezer only. Keep up with all laundry daily. In fact, by now we are probably “living in mumu’s!” (expected timeframe 3 weeks)

In stage 2, we have electricity intermitently if at all. This also threatens the water supply (if on city water) and its deliverability to our house as well as its status of being safe to drink without treatment. Now we need to “finish up” any remaining frozen supplies before they go bad. Any remaining meats, veggies & fruits will need to be cured or dried if possible, or canned. (may need to switch to use of coleman stove to accomplish this task to “save” all edibles. Anything in the fridge needs to move to the freezer to hopefully stretch it out as long as possible. Eat/prepare from fridge & freezer only. Store “questionable water” as available as good water containers get emptied. Treat with bleach and set aside for later use if needed when all “good water” has been used. (expected time frame 1 week)

In stage 3, electricity is gone and water needs treatment if available at all. All the fridge & freezer food should be gone by now and it is time to move to other preps. The preps to use now are the ones that require water to prepare and that have the soonest expiration dates. I have stored water specifically to cook with that is enough to make the rice/pasta I have stored. While making meals, I can “salvage” canned water to help cook the rice/pasta/bean staples too. (I have also tried to get preps that have a minimum of 1 year of shelf life, and rotate them to maintain this.) Again, try to prep “square meals” with balanced nutrition if possible to maintain the best health during this time. I am using propane and sterno at this point to cook with. (expected time frame up to 16 weeks)

Stage 4 comes when I am running low on cooking fuel and good water. All the preps that require cooking need to be finished up now. I’ll try to use the double boiler so that I can heat food as well as sanitize water from the “questionable water supplies”. Hopefully there are rains enough to support a garden on the rooftop of cukes, squash, radishes & potatoes. -all easy to grow, and quick to mature) (expected time frame 1 week)

Stage 5 is when we are out of fuel so we are only eating our “no need to cook” preps. The rice, past and beans should be gone. We’re eating canned items & jerky, with some “comfort foods” like twinkies! (haha) We are drinking the last of our sanitized water. Hopefully there is an “end in sight” by now and water/electricity is starting to kick back in intermittently. We are now forced to tap into our hot water heater for the available water supply. (expected time frame 4 weeks)

Stage 6 is getting more deserate now for us. Supplies are getting very slim and we are going to be forced to leave our SIP to secure more supplies. We will tap into the water supplies available in the unoccupied condo units of our neighbors. Food will be gathered locally from anything available like the garden items that should be starting to mature and local grapefruit/orange trees and fishing. It will be “campfire time” to cook and if necessary, distill sea water outside of our unit. By now, probably very few people are in the area any more or even alive if there has been no electricity/water available to most. (expected time frame (6 weeks)

The last stage could potentially last a long, long time. Otherwise, this is a 31 week scenario that I figure we are prepped for and can survive through. I would figure that at some point we may get utilities/services at least temporarily back on in order to “renew” at least our water supply between waves. Hopefully we would be able to restock food supplies too, but I don’t want to count on that. Chaos to do so, plus potential threat of others’ violence upon returning with supplies.

Eventually though, we will all have to venture back out to face things, get a newly available vaccine(?), and begin the clean-up and recovery. That could prove a very grisly task if a high CFR rate and three is a long term lack of electricity/supplies that results in additional deaths.
by: TreasureIslandGal

Get double your “value” for each cooking session
In an emergency situation we want to get as much “bang for our buck” as possible. This is not just true about the physical resources themselves, but also on the energy put into any given activity.

One possible way to converse both time and fuel is to cook more than one item — in your oven, in your stove top pan, etc. — at a time. I remember stories my mother, grandmother, and great grandmother told of doing most of their baking on one day for the entire week. This was reportedly both a time and fuel saver. And during warmer months, the fewer times you had to heat up the kitchen, the better.

It is doubtful that I could bake enough in one day to last the whole week for my large family. It either wouldn’t last or the bugs would get to it (we live in a tropical climate). However, I’m not above cooking double or triple batches of something that I know will get used in the next day or two.

For instance, cook two pans of cornbread at a time. Use one as your bread at dinner on baking day. Next day, take the other pan and make Cornbread Chicken Bake for lunch. By having that 2nd pan of cornbread waiting and ready, you would be half-way ahead on the next day’s menu.

Another example could be to make a little extra wild rice at one meal. Later, take 3/4 c. of the left over wild rice and make Wild Rice Bread.

Last example I’ll give is to make your fireplace or camp fire do double duty. After you’ve used the fire for light and/or heat, use the still warm coals to bake some potatoes. Next day, use the potatoes to make Baked Potato Soup or Fiesta Potatoes.

The trick is to do a little planning ahead.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
by: KathyinFL
Reclaiming fluids and stretching that stored water
You ever wondered how much water is wasted in the kitchen each day? Ever tried to figure out where the water was going to come from to cook with?

Of course, the best option is going to be to try and store some fresh, potable water. But how do we get that water to go further?

Well, one way is by reclaiming water in the kitchen.

Look for “hidden” fluid sources that can be used for cooking:

*The fluid surrounding most canned goods can be saved and used.

*Juices off of canned fruit can often be thinned and drunk like Koolaide or juice ... or can be used to flavor breads or made into syrups.

*Put a lid on what you are cooking ... it keeps fluids from needlessly being boiled away. Or, reclaim that steam. May not seem like much water from one dish ... but a couple can yield a 1/4 cup of water or more which would be just enough to moisten some small batches of flat bread mix or tortilla mix.

*When washing up you utensils, wipe everything out before washing so you don’t have so much debris in the water and nothing has a chance to harden.

*Additionally to the point above, have one pan for washing dishes and a second pan for rinsing dishes. Put a capful of bleach in your extremely hot rinse water to help sanitize. And shake the water off the rinsed dishes back into the rinse water. Then save the rinse water to be the wash water of your next load of dishes ... just boil it and add a little more bleach to sanitize further.

*Allow dishes to air dry rather than using a towel to save on washing. Also, boil your dish rags before hanging them to dry to keep them from souring ... which will sanitize them and keep down the constant washing of rags. Boiling also loosens any particles in the fibers which will make them last longer as well.

Those are just some ideas ... can you come up with others and share?

Save the water you drained from pasta or potatoes,
It makes a great soup stock or broth thickener, or for gravies and sauces. Its got starch in it from the pasta/potatoes so it helps with thickening.
by: Greenmom

dishwater
KathyinFL, I never thought much about how much water I use in the Kitchen everyday until our plumbing had problems and I had to dump the dishwater out the window until the problem was fixed. It looks like 5 or 6 gallons for an ordinary batch of dishes! Pots and pans especially use a lot. Your idea of wiping them out well first is good, especially grease. (paper towels full of cooking grease are useful for oiling pans that have been washed, or starting fire.)
by: Lorelle

Cooking only once/day saves fuel also -

While we have a genny, there is only so much fuel and we will be conserving it as much as possible. The plan is to only run it once/day to fill the water tank from the well and top off the freezer. While that’s happening I’ll cook double batches of whatever and use the second batch for the next day’s meal. We can’t run the stove (geny can’t handle it) but at least I can microwave and use the cook top. It will be the only hot meal of the day - the rest either has to be cold or warmed over a fire.

Good to see you over here Kathy!
by: LauraB

hay box cookers save fuel too
This was on old yellow: looks like a good idea

http://www.lostvalle...

Always have a plan B.
by: maryinhawaii

Here’s an Outward Bound tip we use for camping/power outages-
For breakfast-heat only water-you can then make coffee/hot drinks/cereal/soup. Thermal mugs are great for this.

Lunch is non-heated. Think of sandwiches, bread/crackers and cheese/summer sausage, trail mix, fruit (might have to be dried) granola bars, cookies, thats sort of thing.

Then supper is the one cooked meal-think one dish meals-soup stews, casseroles, curries, “serve over” meals- food “served over rice, potatoes, noodles. Heat your dish water while your eating. Eat everything! no leftovers, and scrape those plates til they hardly need washing! :-) Two pans- one for washing, one for rinsing- the rinse water can be used later for washing hands, etc.
by: Greenmom

Anybody Have Experience with Cook and Carry?
Thermos cook and carry
http://www.outdoorsrusonline.c...

The smaller thermos bottles described in the article below work well enough for camping and backpacking, but for a SIP environment where a family needs to be fed, something like this might be worth a look.

Anyone had any experience with it or know something similar they like better?

I went looking for this Thermos Cooking article and found the one above.

SAVING MONEY WITH
A THERMOS BOTTLE
By Kurt Saxon

http://www.kurtsaxon.com/foods...

ITW(Joel J)
Courage is resistance to fear, mastery of fear - not absence of fear.
- Mark Twain

by: Into The Woods

Thermal Cooking Resource
http://thermalcooker.wordpress...

in preparation
While it’s hard to actually anticipate all of the challenges we will face when we SIP, I think the mental exercise of deciding how we will go about most activities will be invaluable when we actually have to do it. At least we will have our minds accustomed to what needs done.

If I had done this on my own, I would have done most of it incorrectly.

Page of bread making hints and recipes:

http://www.newfluwiki2.com/showDiary.do?diaryId=408

Survival Bread Recipe
SURVIVAL BREAD

2 cups oats
2 1/2 cups powdered milk
1 cup sugar
3 tbs honey
1 pkg orange or lemon jell-o (3 oz)
3 tbs water

Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a teaspoon at a time) Shape dough into a loaf. (About the size of a brick) Place on cookie sheet and bake at 350 degrees for 15- 20 minutes. Cool. Wrap in aluminum foil to store. This bread will keep indefinitely.

http://thermalcooker.wordpress.com/

Comments on Thermal Cooking
January 18, 2008 — thermalcooker
Welcome to the thermal cooker, thermo cooking web blog where I will be collecting and sharing information on the methods and functions of using non-electric retained heat cookers.

I will collect information on thermal cookers, hay-box cookers, fireless cookers, vacuum flasks and wonderboxes that use the method of an insulated container or shell to retain the heat inside an inner pot that holds the food that is being cooked.

Take a look through the categories on the left for recipes, demonstration videos and information on all kinds of thermal or retained heat cookers and how to make and use them.
14 Comments »

Apparently Cupid has given up arrows for claws.

Part 2, canned meat....

http://www.newfluwiki2.com/showDiary.do?diaryId=704

Canned Chicken Recipes
Camp Chicken n’ Dumplings

2 envelopes Lipton’s Cream of Chicken Cup-o-soup
1 large can Swanson’s Chunk Chicken Meat
3/4 cup mixed dehydrated vegetables (corn, peas, carrots, mushrooms, and tomatoes)
1 cup Bisquick in a zip-lock bag Water

First rehydrate chicken and vegetables (about 1/2 cup hot water for the chicken and 1/4 - 1/2 cup hot water for the vegetables). Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water (I like 3 for more of a soup mixture). Place on camp stove. Heat to simmering, stirring occasionally. While soup stuff is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-lock bag. When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot. Cover and cook for about 10 minutes on low heat. Serves 4.

Camp Chicken Diablo

One small can chicken (about 5 oz.)
One cup dry instant rice
One packet tomato soup mix
One-half teaspoon chili powder
Any other spices, as desired

Mix the dry ingredients at home and store in a recycled plastic bag. In camp add enough boiling water to prepare the rice (about 1 cup) plus another ½ cup (so about 1 1/2 cups in all). Stir in the chicken and warm the rice/soup/spices/chicken over the camp stove burner. Serves 1

Cheesy Chicken & Rice Tortillas

Lipton Spanish Rice (add water and butter only kind)
1 small can cooked white chicken
Flour tortilla shells
sharp cheddar cheese
squeeze butter

Cook the Spanish rice as directed on the packaging using the squeeze butter. Drain the chicken and stir in a few minutes before the rice is done. Heat tortilla shells. Slice some sharp cheddar. Pile your rice mixture and cheese into a shell and enjoy!!! NOTES: Left over flour tortilla shells can be fried with a bit of butter and sprinkled with a cinnamon sugar mixture. Yum! Yum! preparation time - 20 minutes tops! Serves one or two

Chicken Spaghetti

1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)

Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.

Chile Chicken Enchiladas

2 c. cooked chicken (diced, chopped, whatever)
1 ½ c. shredded Monterey Jack cheese (or equivalent in canned cheese)
½ c. sliced roasted bell peppers (from a jar)
1 can (4.5 oz.) chopped green chiles
1 c. sour cream (fresh, powdered, or made from evaporated milk)
8 flour tortillas (store-bought or fresh made)
1 ½ c. shredded cheddar cheese (or equivalent in canned cheese)

Heat oven to 350 degrees F. Spray 13” x 9” glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles, and sour cream. Spread about 2 teaspoons enchilada sauce on each tortilla. Tope each with ½ c. of the chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cookin spray; cover baking dish with foil, sprayed side down. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Optional: serve with additional sour cream.

Chicken Stew

1 - 6 oz. Can chicken chunks (NOT drained) (you can use more for a meatier stew)
1 - 8 oz can Cream of Chicken soup
1 - 8 oz can Cream of Mushroom soup
1 - can of mushrooms and stems
1 - can Sweet peas (drained)
2 to 3 cups Shredded Cheddar Cheese (or Velveeta)
2 to 3 tablespoons butter or margarine (or if not available Butterbuds or other butter substitute)

Mix all ingredients together on the stovetop and heat until the cheese is melted. This can be served over rice, egg noodles, or a baked potato.

Chicken Ranch Tacos

Corn flour tortillas/taco shells (store-bought or homemade)
3 c. cooked chicken (shredded, chopped, whatever)
1 pkg. of taco seasoning mix
½ c. prepared ranch dressing

Prepare taco shells. In a medium bowl, place chicken. Sprinkle with taco seasoning mix, toss gently to coat. Heat thoroughly. After heated, stir in ½ c. dressing. Spoon warm chicken mixture into taco shells. Top with whatever “normal” toppings that you have ? chopped tomatoes (could drain canned chopped tomatoes for use), lettuce, cheese (canned or shredded), sour cream (fresh, powdered, made from evaporated milk), etc.

Chicken Stroganoff

1 8-ounce package of noodles
1 packet of onion soup mix
4 tablespoons sour cream (made from dry mix)
1 6-ounce can chicken
1 small can sliced mushrooms water

Bring water to boil. Add onion soup mix and stir until dissolved. Add noodles and cook and stir until tender (8-10 minutes). Drain noodles (try to keep as much onion as possible). Combine with sour cream, mushrooms, and chicken.

Hot Chicken Sandwiches

1 can boned chicken
1 cup chopped celery
1/4 cup sliced ripe olives
1/4 cup shredded jack cheese,
1/4 cup mayonnaise
1 tsp. dry onion flakes
hamburger buns

Combine 1 can boned chicken, 1 cup chopped celery, 1/4 cup sliced ripe olives, 1/4 cup shredded jack cheese, 1/4 cup mayonnaise, 1 tsp. dry onion flakes, and spread on hamburger buns. Wrap in double heavy foil and heat over coals 15-20 min.(serves 3-4)

Chicken With Apples

4-6 apples (or use canned apples)
2 cans chicken
Several garlic cloves
1/8 tsp ground clove
1/4 cup sugar
Bread crumbs
Butter (or butter substitute of your choice)

Spray cooking pan with nonstick spray or some equivalent thereof. Core and slice apples and place in pan. Sprinkle with sugar. Open cans of chicken and drain. Crush garlic cloves and mix into chicken. (Note: could also substitute minced garlic, either from a jar or dried and minced from the spice rack). Cover apple slices with chicken. Sprinkle ground clove over chicken. Cover with bread crumbs. Dot with butter. Place pan in 350 F degree oven. Cook until apples are soft and chicken is warm. This won’t be long if you use canned chicken, longer if you use fresh apples.

Hawaiian Enchiladas

1 - 15 ¼ ounce can pineapple tidbits in juice
1 cup thinly sliced carrots (from canned or dehydrated)
½ cup dried apricots, chopped
1½ cup chicken, cooked and chopped (or use canned chicken)
½ cup slivered almonds
2 cups finely shredded cheese (or from cheesy-salsa)
8 - 8 inch flour tortillas
2 tablespoons flour
1 teaspoon ground mustard
½ tsp salt
2 cups skim milk (made from dry or evaporated)
6 eggs, beaten (or egg substitute or powdered)
¾ cups sweet and sour sauce

Drain pineapple well and discard juice. Steam carrots about 3 minutes, until crisp and tender. Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish. Make a straight cut down tortillas, about 1inch from edge. Discard the small pieces. Spoon filling equally among tortillas, parallel to cut edge. Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish. Mix together flour, mustard, and salt. Add small amount of milk and stir until smooth. Stir together flour mix, remaining milk and beaten eggs. Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours. Remove from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350ºF. Cover loosely with aluminum foil and bake 25 minutes. Remove foil and bake another 10 minutes. Remove from oven and spread sweet and sour sauce on each enchilada. Sprinkle remaining ½ cup cheese over all. Bake another 5-10 minutes until cheese is melted. Serve warm.

Lemon Chicken With Capers

1 can (10 to 12-1/2 ounces) chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 tablespoons olive oil
6 tablespoons chicken broth
2 tablespoons lemon juice
1 tablespoons capers, drained
4 ounces spaghetti, cooked

Break chicken into bite-size pieces but do not flake it. Mix flour, salt and pepper. Coat chicken with seasoned flour. Heat oil in a heavy skillet on medium-high. Brown coated chicken until golden. Remove from pan and keep warm. Add chicken broth, lemon juice and capers. Boil rapidly to reduce to about 1/4 cup. Remove from heat. Add chicken and stir to coat chicken with the sauce. Serve over cooked spaghetti. Serves 2.

Speedy Layered Chicken Enchilada Pie

8 flour tortillas (store-bought or homemade)
2 c. cooked chicken (fresh or canned)
½ c. cooked instant rice
2 c. shredded Monterey Jack cheese (or equivalent in canned cheese)
1 can black beans, rinsed and drained
1 can (19 oz) enchilada sauce (or two small cans)
1 can whole kernel corn (or shoepeg white corn)
1 c. thick n’ chunky salsa
2 T. chopped onion (or equivalent in dried chopped onion)
sour cream, if desired (fresh, powdered, or made from evaporated milk)

Heat ove to 350 degrees F. Spray 9” square baking dish with cookin spray. Cut five of the tortillas in half. Cut remaining tortillas into 2 ½ inch wide strips. In large bowl, mix chicken, rice, 1 cups of the cheese, the beans and 1 cups of the enchilada sauce. Layer for tortilla halves in bottom of baking dish. Top with ¼ cup enchilada sauce and half of the chicken mixture. Top with 2 tortillas halves; fill in empty spaces with 3 tortillas strips. Spoon corn over tortillas. Spring salsa over corn. Layer with 2 tortillas halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortillas halves and strips, enchilada sauce, cheese and 2 T. onions. Bake uncovered for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.

Zesty Chicken and Rice Casserole

2 cups water
3 Chicken Flavor Bouillon Cubes
3/4 cup long-grain white rice
2 tablespoons butter or margarine
2 large cans of chunk chicken, drained
1 can Campbell’s Pepperjack soup
1 can (12 fluid ounces) Evaporated Milk
1/2 cup finely chopped red onion (or equivalent in dried chopped onion)
2 large eggs, lightly beaten (or appropriate substitute)
3 tablespoons chopped fresh cilantro (or equivalent in dried)

PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish. BRING water and bouillon to a boil in medium saucepan. Add rice and butter; cover. Reduce heat to low; cook for 15 to 20 minutes or until rice is almost tender and most of liquid is absorbed. COMBINE prepared rice, chicken, cheese, evaporated milk, onion, eggs and cilantro in prepared casserole; stir well. BAKE for 40 to 45 minutes or until bubbly and edges are golden.

Quick Chicken a la King

1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1 can (12 1/2 oz) chunked chicken, drained
1 can (8 1/2 oz) peas, drained
Dash of pepper

In a sauce pan, combine soup and milk. Stir until smooth. Add chicken, peas, and pepper. Heat thoroughly. Serve over rice. Makes 4 to 5 servings.

Camper’s Potluck

2 cans of mixed vegetables
1 can chicken
2 c. instant brown rice
1 pkg. dried onion soup mix
1/2 t. ground cayenne
1 T. margarine (or equivalent)
3 c. water (more if needed - start with using the liquid from the cans of mixed veggies and chicken)

Mix everything together in a pot. Bring mixture to a boil and heat thoroughly. Serve with crackers, cornbread, flat bread, etc.

Tuscan Chicken and Vegetables

1 can (13 ounces) chicken, drained and shredded
1 can (14-1/2 ounces) zucchini in tomato sauce
1 can (8 ounces) tomato sauce
1 can (15-1/2 ounces) cannelini beans (white kidney), rinsed and drained (or 2 cups cooked white kidney beans)
2 tablespoons dried onion
1/4 teaspoon dried minced garlic
1/2 teaspoon dried thyme
Parmesan cheese

Combine all but the Parmesan cheese in a large saucepan. Heat thoroughly, cooking for about 15 minutes. Serve with Parmesan cheese. Serves 4.

White Chicken Chili

1 large onion, chopped (about 1 cup) (or equivalent chopped)
1 clove garlic, finely chopped (or equivalent)
1/4 cup butter or margarine (if you opted to saute onions and garlic, otherwise don’t worry about it)
2 large cans chicken
3 cups chicken broth
2 tablespoons snipped parsley (or equivalent dry parsley flakes)
1 tablespoon dried basil leaves
2 teaspoons ground red chiles (or red pepper flakes to taste)
1/4 teaspoon ground cloves
2 (16 ounce) cans great northern beans
1 can white shoe peg corn, drained

Sauté onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally. Makes 6 servings (1 1/2 cups each).

Stuffed Hawaiian Chicken Puffs

1 (28 oz.) can petite diced tomatoes
2 (20 oz.) cans crushed pineapple in own juice, drained
½ c. cider vinegar
1 pkg. Ball Simple Creations Fruit Salsa Mix
1 (17.3 oz.) box puff pastry sheets
1 c. shredded cooked chicken
¾ c. fancy shredded Mexican cheese
Chili powder

Thaw pastry sheets at room temperature for 20 minutes; do not unfold. Combine tomatoes, pineapple, vinegar and fruit salsa mix in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes; reserve 1 cup salsa. Refrigerate or freeze remaining salsa for another purpose. In a medium bowl, combine reserved salsa, chicken and cheese. Preheat oven to 350 degrees. Unfold 1 pastry sheet on lightly floured surface. Roll into 12 x 12 inch square. Cut into nine 4 inch squares. Repeat for second pastry sheet. Place 1 tablespoon of chicken mixture into each pastry square. Fold over one corner to match the opposite corner. Pinch all sides to secure. Sprinkle tops with chili powder. Bake at 350 degrees for 15 minutes, or until tops are golden brown. Yield about 16 puffs.

Chicken with Chinese Ginger Lemon Sauce

Dash of Five Spice powder, granulated garlic, black pepper
½ tsp powdered ginger
1 tsp dry onion
1 cube chicken bullion, crushed (low sodium can be used)
1 tsp brown sugar
½ tsp lemonade powder
½ tsp cornstarch
Also take:
a 7oz pouch chicken (could substitute a small can of chicken)
1 pkg soy sauce

In camp combine all but meat with ¼ cup boiling water and shake to mix well. Add meat and put in a cozy for 10 minutes. Serve over instant rice, or mashed potatoes.

Ya Gotta Empanada

1 (4.4-to 6.8-ounce) package Spanish rice mix, prepared according to package directions (Rice-a-Roni is one name brand of this type of product) 1 cup shredded cooked chicken (from canned chicken) 1 cup (4 ounces) shredded Cheddar cheese (or equivalent of your choice) 1/2 cup sliced green onions (or use dried chopped onion) 1/4 cup chopped black olives (from canned black olives) 1 (15-ounce) package refrigerated pie crust (or use your favorite pie crust mix from the store or a homemade pie crust) Directions Combine rice, chicken, cheese, onions and olives in large bowl. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Place on baking sheet. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half. Serve immediately. Makes 4 serving(s).

Lemon Velvet Chicken Rice Soup

Ingredients 4 (14 1/2-ounce) can roasted garlic chicken broth, divided 2 large lemons 3 cups cooked rice, divided 1 cup heavy cream 2 (6-ounce) packages precooked, grilled chicken strips, cut into 1/2- inch pieces 1/3 cup chopped chivesS alt and ground black pepper to taste Chives, for garnish Lemon peel, for garnish Directions Heat broth, reserving 1/4 cup, in large stockpot over medium heat until it comes to a simmer. Meanwhile, zest lemon peel; set aside. Juice lemons; set aside. In a food processor or blender, combine 1- 1/2 cups cooked rice, cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken to broth. Simmer 5 to 8 minutes, or until heated through. Add chopped chives; cook 1 minute. Garnish with lemon peel and chives, if desired. Makes 6 serving(s).

http://www.newfluwiki2.com/showDiary.do?diaryId=704

Canned Meats and TVP
by: KathyinFL
Wed Jan 17, 2007 at 10:10:03 AM EST

Canned meats and TVP are very useful in the emergency pantry.
KathyinFL :: Canned Meats and TVP
However, you don’t want anything in your pantry to become monotonous. The recipes in this diary use canned meat and/or TVP (textured vegetable protein considered by many to be a acceptable meat substitute) as one of their primary ingredients.

[snippet of very long page of recipes]

Salmon and Corn Cakes
Salmon and Corn Cakes

1 can (6 oz size) pink salmon, not drained
1 can (8 oz size) whole kernel corn, drained
21 saltine crackers, crushed fine
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 egg
4 teaspoons oil

In a medium bowl, mash salmon, including liquid, skin and bones. Add corn, most of the cracker crumbs, onion, bell pepper and egg; stir until well blended.

Spread remaining crumbs on a plate.

Shape salmon mixture into patties; coat on both sides with crumbs.

Heat oil in large nonstick skillet over medium heat. Fry patties 3 minutes on each side,until nicely browned.

Canned Ham Recipes
If you are using a pre-cooked canned ham the thermometer in this recipe probably isnt needed.

Bar-b-qued Canned Ham and Peaches

1 - 3 pound canned ham
1/2 cup brown sugar
1/2 cup chili sauce
1 tablespoon lemon juice
3 teaspoons Worchester sauce
1/2 teaspoon chili powder
1/2 cup water
5 medium peaches, peeled and halved (or use large can of peach halves)

Remove any gelatin from ham. Place ham in 12” baking dish; insert meat thermometer into center of ham. Bake at 325 degrees for one hour and twenty minutes. Meanwhile, in a saucepan over medium heat, heat to boiling, chili sauce, lemon juice, Worchester sauce, chili powder and water, stirring occasionally. Remove sauce from heat; add peaches and gently stir to coat well. Spoon peaches into baking dish and pour remaining sauce over ham. Bake ham and peaches about twenty minutes longer, basting occasionally with sauce, until thermometer reaches 140 degrees. Place ham on warm platter; arrange peaches around it.
Yields: 10 to 12 servings Preparation time: 3 hours

Breakfast “Stuff”

1 Lb. any canned meat
1 Pkg. Onion Soup Mix
1 Can Corn (drained, but save liquid for later use)
5 Large Potatoes (from canned if you don’t have fresh)
Water

Brown meat in oil. Drain. Add onion soup mix, water (approx. 1 cup), salt, pepper and potatoes. Cover and simmer until potatoes are tender. Add corn. Serves approximately 4.

Ham with Cherry Sauce Recipe

1 canned ham
1 (10 ounces) jar apple or guava jelly
1 tablespoon prepared mustard
1/3 c. pineapple juice
2 tablespoons dry white wine
1 (1 pound 5 ounces) can cherry pie filling
1/2 cup light raisins

Heat a large canned ham according to time schedule on can. Half an hour before end of heating time, remove ham from oven and score fat in diamonds. Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes. Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes. In saucepan, heat one 1-pound 5-ounce can cherrry pie filling and 1/2 cup light raisins to boiling. Stir occasionally. At end of heating time, transfer ham to a platter. Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder. Yield: 3 cups sauce

Garlic Cheese Grits With Ham

1 canned ham cubed
2 cups grits
8 cups water
2 cloves garlic or garlic powder to taste
1 or 2 pounds Velveeta, depending on taste

Put water in a big pot, don’t salt water. Add ham and garlic. Bring to a boil. Add grits and keep stirring until done. Add Velveeta and let melt. This should keep without refrigeration for 24 hours for leftovers.

Spanish Ham / Rice

2 Cups of diced, cooked Ham or 1 can of SPAM, diced
1/2 Onion, chopped
1 Package of Lipton Spanish Rice Mix
1 Can Diced Tomato-save liquid
1 Can Tomato Sauce
1 Bell Pepper - diced (optional)
Salt/Pepper/Onion Powder to taste

Sauté onions, bell peppers and Ham (or SPAM) in skillet. Add Spanish Rice Mix. Use the liquid from the canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook till liquid is absorbed and rice is done. Makes 4 hefty servings.

Sweet n’ Sour Ham and Beans

1 - 16 oz. Canned ham
onion flakes equivalent to 4 fresh onions
1 cup brown sugar (packed)
1/2 cup vinegar
1 tsp. dry mustard
1 tsp. salt
1 tsp. garlic powder
4 cans assorted beans of your choice (green, wax, butter, red, kidney, pinto, even baked beans)
2-3 T vegetable oil
2 tsp. soup base (or to taste) water

Saute onion flakes in oil. Add brown sugar, vinegar, mustard, salt, and garlic powder. Simmer 5 min. Add beans (with liquid if desired). Dice ham and add to mixture. Add as much water or as necessary to cover beans. Add soup base. Cover and simmer 1/2 hour or so. Serve as is or over rice.

Ham Patties

2 c. cooked ground ham
2 eggs, slightly beaten
1 c. cracker crumbs

Combine ham, eggs, cracker crumbs and a little pepper and shape into patties. Place a little oil in heavy skillet and saute patties until golden brown.

Supper in a Dish

2 bags instant boil in bag rice
1 ½ c. cubed cooked ham
1 ½ c. shredded cheddar cheese (or equivalent)
1 small can green peas

Prepare rice according to package directions. In large bowl, combine rice, ham, cheese, and peas. Pour into 3 quart baking dish and bake at 350 degrees F for 15 to 20 minutes.

Praline Ham

½ inch ham slices (about 2 ½ lbs.)
½ c. maple syrup
3 T. brown sugar
1 T. butter
1/3 c. chopped pecans

Heat ham slices in shallow pan at 325 degrees for 10 minutes. Bring syrup, sugar, and butter to boil in small saucepan and stir often. Stir in pecans and spoon syrup mixture over ham. Warm another 20 minutes.

Peachy Glazed Ham

1 (15 oz.) can sliced peaches in light syrup with juice
2 T. dark brown sugar
2 t. dijon-style mustard
½ inch ham slices (about 1 lb.)

Drain peaches, reserve ½ cup syrup in large skillet and set peaches aside. Add sugar and mustard to skillet, bring to a boil over medium-high heat and cook 2 minutes or until slightly reduced. Add ham and cook 2 minutes on each side. Add peaches. Cover and cook over low heat for 3 minutes or until peaches are thoroughly heated.

Excellent Orange Sauce for Ham

2/3 c. orange juice
1/3 c. water
2 T. brown sugar
1 ½ T. cornstarch
1/3 c. light raisins

Mix all ingredients in saucepan. Heat and cook, stirring constantly, until sauce thickens and is clear and bubbly. Serve with pre-cooked ham.

Pineapple Sauce for Ham

Pre-sliced, pre-cooked ham
1 (15 oz.) can pineapple chunks with juice
1 c. apricot preserves
1 ¼ c. packed brown sugar
¼ t. cinnamon

Place ham slices in shallow baking pan. In saucepan, combine pineapple, preserves, brown sugar and cinnamon and heat. Pour sauce over ham slices and heat.

Hawaiian-Roni

1 canned ham, cut into 1-inch pieces
1/4 cup teriyaki sauce
1 (6.2-ounce) package RICE-A-RONI® Fried Rice
1/4 cup chopped onion
2 tablespoons margarine or butter
1 (8-ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice
1 cup sliced carrots (from canned)
1/4 cup slivered almonds, toasted

In small bowl, combine ham and teriyaki sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix and onion with margarine until vermicelli is golden brown. Slowly stir in 1 cup water, reserved 1/4 cup pineapple juice, carrots, pork mixture and Special Seasonings; bring to boil. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until rice is tender and pork is no longer pink inside. Stir in pineapple chunks. Cover; let stand 5 minutes before serving. Sprinkle with almonds.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead

part 4....

Canned Spam Recipes
Any other canned luncheon meat can be substituted for the Spam brand ... for instance Treet brand (found frequently for 99 cents per can as opposed to Spam with is normally $2+).

Apple, Bean and Ham Casserole

1 or 2 cans of SPAM turkey
3 cans (15 ounces each) Great Northern beans, drained and rinsed
1 small onion, diced (or equivalent in dried, chopped onion)
1 medium Granny Smith apple, diced (or equivalent in dehydrated apple pieces)
3 tablespoons dark molasses
3 tablespoons packed brown sugar
1 tablespoon Dijon mustard
1 teaspoon ground allspice
1/4 cup thinly sliced green onions or 1 tablespoon chopped fresh parsley (or equivalent in dried)

Preheat oven to 350°F. Cut turkey ham into 1-inch cubes. Combine ham, beans, onion, apple, molasses, brown sugar, mustard and allspice in a 3-quart casserole; mix well. Cover; bake 45 minutes until hot and bubbly. Sprinkle with green onions before serving, if desired.

Baked Spam and Noodles

8 oz Broad egg noodles
1 cn Spam luncheon meat - (12 oz); diced
2 tb Butter or margarine softened
1/2 c Milk
1 Egg
1/8 ts Freshly-ground black pepper

Break up noodles slightly. Cook according to package directions; drain. Combine hot noodles, Spam, and butter in greased 1 1/2-quart casserole; stir to melt butter and mix well. Beat together milk, egg, and pepper; pour evenly over top. Bake in 375 degree oven 40 minutes.

Baked Spam and Tortellini Casserole

1 Jar spaghetti sauce (10 oz. )
1 cn Spam (12 oz. )
1 pk Cheese tortellini, from box - prepared
1/2 c Onions, chopped (or use equivalent)
1 c Mozzarella cheese, shredded (or use your cheese substitute of choice)
1 c Mushrooms, sliced (optional) - from can

Heat over to 375 degrees F. In 2 1/2 quart casserole combine all ingredient except cheese, mix gently. Bake covered, stirring halfway through baking, 50 to 60 minutes or until tortellini are tender. During last 5 minutes of baking, uncover and top with cheese. Serves 6.

Barbecue Sandwiches

1 cn Spam luncheon meat; (12 oz)
1 sm Onion; cut in rings
3 tb Barbeque sauce
6 Hamburger buns; split - or home baked buns

Slice Spam into 6 slices (3- by 1/4-inch). In skillet, over medium heat, cook meat and onion until onion is tender. Layer meat, onion, and barbeque sauce on bun bottoms. Cover with bun top.
This recipe yields 6 servings.

Canned Meat Patties

2 C Prepared Mashed Potatos
Rehydrate to equal 1/2 C minced onion (or 1 Tbsp. dry)
1 1lb. canned Ham, 2 cans Corned Beef, or Spam (YAY!)
Mix to equal 1 egg
Salt & Pepper to taste
Oil for frying

Grind meat, (meat grinder, potato masher or 2 forks) and add onion, potatos, egg, and seasoning. Shape into 12 patties, and fry in hot oil.

Coconut Beer Batter Spam with Raspberry Horse

2 3/4 c Flour
2 tb Oil
2 Eggs
3/4 c Cold water
2 c Beer, flat
3/4 ts Salt
Dash pepper
1 1/2 ts Garlic powder
12 oz (1 can) Spam or Spam Lite
2 c Shredded coconut

Raspberry Sauce:
1 c Raspberry sauce or jelly
3 tb Horseradish sauce

Open beer and leave at room temperature over night. Chill beer and then add water, oil and eggs. Mix just enough to break the egg yokes. In separate bowl, mix flour, salt, pepper and garlic powder. Add to liquid ingredients, while stirring slowly. Add coconut and stir slowly. Prepare deep fryer as directed by manufacturer. When oil is ready, dip one inch wide strips of Spam in beer batter and deep fry until they float to the surface.
To make raspberry sauce, combine raspberry syrup or jelly with horseradish sauce in small bowl. Dip in raspberry sauce and enjoy.

Corn Patch Spam Bake

2 1/2 c Egg noodles (4 oz.)
1 cn Drained whole kernel corn
1 cn Cream of vegetable soup (10 3/4 oz )
3/4 c Milk
1 ts Salt
3/4 cn Spam, cut into 1 squares (12 oz.)

Cook egg noodles in 2 quarts salted boiling water for 10 minutes; drain and pour into deep 9 inch casserole. Mix in rest of ingredients. Top with grated sharp cheese. Spread with paprika. Place triangles of Spam around edge. Bake 30 minutes at 350 degrees.

Corny Spam Pancakes

1 1/2 c Pancake mix
1 c Milk (from powdered or canned milk)
1 cn (8 oz.) Cream-style corn
1 Egg (or egg substitute of your choice)
1 tb Cooking oil
1 cn Spam luncheon meat - (7 oz) finely chopped

In medium bowl, combine pancake mix, milk, corn, egg, and oil. Stir in Spam. Using 1/3 cup for each pancake, pour batter on greased griddle and bake over medium heat until browned on bottom. Turn and brown other side. Serve with maple or buttered pancake syrup or honey.

Crunchy Spam Sticks

1 cn Spam luncheon meat; (12 oz)
1 Egg (or egg substitute of your choice)
2 tb Milk (from canned or powder)
3 tb All-purpose flour
1/4 ts Freshly-ground black pepper
1 c Instant mashed potato flakes
Ketchup

Heat oven to 375 degrees. Slice Spam into 8 pieces; cut each slice in half lengthwise. Beat together egg and milk. Combine flour and black pepper. Coat each Spam slice with flour mixture. Dip in milk mixture. Roll in potato flakes. Place on baking sheet. Bake 15 minutes or until golden brown, turning once. Serve with ketchup.

Double Spam Bake

1 pk Active dry yeast
1/2 c Warm milk (120-130’f.)
1/2 c Warm water (120-130’f.)
3 tb Butter or margarine,softened - or substitute of choice
2 tb Sugar
1 tb Dried parsley flakes
1/2 ts Salt
1/8 ts Garlic powder
1 Egg - or substitute of choice
2 3/4 c Flour
2 c Shredded cheddar cheese - or equivalent in freeze dried cheese or canned cheese
1 cn Spam luncheon meat, cut into strips
1 c Shredded mozzarella cheese - or equivalent in freese dried or canned cheese
2 tb Grated parmesan or romano cheese

In large mixing bowl, dissolve yeast in warm milk and water. Add butter, sugar, parsley flakes, salt, garlic powder, egg, and 1 1/2 cup flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in remaining flour and Cheddar cheese until smooth. Cover; let rice in warm place until double, about 40 minutes. (The dough may be refrigerated 2-24 hours before baking.) Heat oven to 350’F. Spread dough in well greased 12” pizza pan or 13x9” baking pan. Arrange SPAM on top of dough, pressing down slightly. Bake 25-30 minutes or until golden brown. Sprinkle Mozzarella and Parmesan cheeses over SPAM. Bake 5 minutes longer or until cheese is melted.

Easy Pizza Burgers

1 cn Spam, ground (12 oz.)
1 lg Can hormel chili without beans
2 c American cheese, shredded - use Velvetta or similar store brand. Does not need refrigeration until opened
1/2 c Onion, chopped - or equivalent in dried chopped onion

Mix all ingredients together. Spread on open-faced hamburger bun. Place on cookie sheet and broil in oven for 5 minutes or until cheese is melted and edges are brown. Serves 4.

SPAM Nachos

1(12-ounce) can SPAM Luncheon Meat, cubed
1(10 1/2-ounce) bag Tortilia Chips
1(15-ounce) can Refried Beans
1(16-ounce) jar Salsa
1(8-ounce) package shredded Mexican pasteurized processed cheese

Heat oven to 425o F. Place chips on baking sheet. Sprinkle SPAM over chips. In bowl, combine refried beans and salsa; pour over chips. Sprinkle with cheese. Bake 6 to 7 minutes or until cheese is melted. Serve immediately. Makes 10 appetizer servings

Maui SPAM Muffins

4 English muffins, split and toasted
Butter or margarine
Prepared mustard
1 (7-ounce) can SPAM Luncheon Meat, thinly sliced
1 (15 1/4-ounce) can pineapple slices, drained
2 teaspoons water
1 small green pepper, cut into 8 rings
¼ cup firmly packed brown sugar

Heat oven to 375o F. Spread muffins with butter and mustard. Overlap SPAM slices on each muffin half. Place a pineapple slice and a green pepper ring on each muffin. Combine brown sugar & water; spoon over sandwiches. Place muffins on baking sheet. Bake 10 minutes. Serve hot. Serves 8.

SPAM Fried Rice

2 eggs, beaten
1 (12-ounce) can SPAM Luncheon Meat, cubed
¼ cup chopped green onion
¼ cup finely chopped mushrooms
2 tablespoons oil, divided
2 cups cooked rice
3 tablespoons soy sauce

In large skillet, heat 1 tablespoon oil. Add eggs. Cook, stirring, to desired doneness. Remove from skillet. In same skillet, heat remaining 1 tablespoon oil. Cook SPAM, mushrooms, and green onion 4 minutes or until vegetables are tender. Stir in rice and egg. Sprinkle with soy sauce. Heat thoroughly. Serves 4 to 6.

Easy Spam Pot Pie

3 tb Margarine - or equivalent substitute
1/2 c Chopped onion - or equivalent dried chopped onion
1/4 c Flour
1/2 ts Salt
1/8 ts Pepper
1/4 ts Cajun seasoning
2 c Ham base broth - made from ham-based bouillon cubes
1/4 c Evaporated milk
1/4 ts Butter flavoring
1 or 2 cans of mixed veggies
2 c Diced spam
1 batch of drop biscuits

Melt margarine in skillet. Saute onion 8-10 minutes. Blend in flour and seasonings. Cook slightly. Stir in ham broth, milk and flavoring. While it cooks and thickens, add mixed vegetables and Spam. Heat to boiling. Pour into casserole. Put drop biscuits on top. Bake at 375 degrees F. for 8-10 minutes or until biscuits are done. Serves 8.

Elegant Potato Spam Casserole

1 cn Condensed cream of potato soup (10 3/4 oz)
1/4 c Grated Parmesan cheese, -divided
2 tb Sherry - optional
4 c Hot, prepared mashed potatoes
Vegetable cooking spray
1 cn Spam Luncheon Meat, cut into small pieces (12 oz)
1/4 ts Paprika

Heat oven to 425 degrees F. Combine soup, 2 tablespoons cheese, and sherry; stir until smooth. Spoon mashed potatoes into 1 1/2 quart casserole coated with cooking spray. Sprinkle Spam on top of potatoes. Spread soup mixture over Spam. Sprinkle remaining 2 tablespoons cheese and paprika over soup mixture. Bake 20 minutes or until thoroughly heated.

Foil Dinners

1 can (12 ounces) luncheon meat
1 can (15 ounces) sliced new potatoes, rinsed and drained
1 can (15 ounces) baby carrots, drained
2 tablespoons dried onion
1/4 cup brown sugar
2 tablespoons whole grain mustard
1/4 teaspoon celery seed
1/4 cup ginger ale

Slice meat into 4 slices and each slice into 4 pieces. Place 4 pieces in the center of a 12-inch square of heavy duty aluminum foil. Divide potatoes, carrots and dried onion evenly between each square of foil. In a small bowl, mix brown sugar, mustard, celery seed and ginger ale. Spoon over meat and vegetables. Fold foil into packets and place on a baking sheet. Bake at 375o for 30 minutes.

Hawaiian Spam Sandwich

1 cn Spam luncheon meat - (12 oz); cut 8 slices
1 cn Pineapple rings - (8 oz) drained
4 sl American cheese - use Velvetta or spoon out canned cheese
4 Hamburger buns; split, toasted - or homemade bread rolls

Brown Spam slices in skillet. Place 2 Spam slices on each bottom half of hamburger bun. Top with pineapple ring and cheese slice. Cover sandwich with top half of bun. This recipe yields 4 servings.

Hearty Bean Soup

2 c Dried pinto beans; soaked overnight
1 cn Spam luncheon meat - (12 oz); cut 1/2” cubes
1 qt Water
2 cn Tomato juice -; (13 oz ea)
2 cn Chicken stock -; (14 1/2 oz)
1 md Onion; chopped
3 Garlic cloves; minced
1/4 c Brown sugar -; (firmly packed)
2 tb Chili powder
3 Bay leaves
1 ts Oregano
1 ts Cumin
1 ts Thyme

In 4-quart saucepan add all ingredients; stir to blend. Cook over medium heat until mixture comes to a boil. Boil for 10 minutes. Reduce heat to low; continue cooking, stirring occasionally, until soup is thickened (3 to 4 hours). Remove bay leaves.

Honey Glazed Baked Spam

1 cn Spam
whole cloves
1/3 c Brown sugar
1/2 ts Vinegar
1 ts Prepared mustard
1 ts Water

Preheat oven to 375 degrees F. Place Spam in baking pan. Score top and dot with whole cloves. Combine brown sugar, vinegar, mustard, and water. (If desired, double these ingredients, and/or add more mustard to taste.) Glaze ham with brown sugar mixture. Bake for 35 minutes, basting periodically with brown sugar mixture.

Luncheon Meat Rice Dinner

2/3 c Long-grain white rice; uncooked
1/2 c Onions; chopped - or equivalent in dried chopped onion
1 1/3 c Water
1/2 ts Salt
2 c green peas - from can
12 oz Spam Lite luncheon meat; cubed
10 3/4 oz Low-fat cream of mushroom soup
1 c Skim milk - from canned or dry
1/2 ts Poultry seasoning

Preheat oven to 350. Prepare a 10 x 6 x 2” pan with cooking spray; set aside. In a saucepan, combine rice, onions, water, and salt. Bring to a boil. Reduce heat and simmer 15 minutes, or until rice is done. Remove from heat and let stand covered for ten minutes. Add peas, meat cubes, soup, milk, and poultry seasoning. Mix well. Spread into prepared pan. Cover and bake for 40 minutes.

Oven Barbecued Spam

1 cn Spam (12 oz.)
2 tb Water
1 tb Finely chopped onion
1 cn Hunt’s tomato sauce
2 tb Brown sugar
1/4 ts Worcestershire sauce

Cut Spam lengthwise not quite through in 8 slices. Place in greased baking dish. Combine Hunt’s tomato sauce, water, brown sugar, onion and Worcestershire sauce. Pour over meat. Bake in moderate 375 degree oven for 25 to 30 minutes, basting occasionally with sauce.

Pineapple Spam Loaf

1 cn Spam luncheon meat (12 oz.)
1 cn Pineapple slices (8 oz.)
1/4 c Brown sugar
1/4 ts Dry mustard

Cut 4 slices, almost but not quite all the way through Spam loaf. Cut pineapple slices in half and place one half slice in each of the slits in the Spam. Place in shallow casserole. Combine brown sugar and dry mustard with 4 tablespoons pineapple juice, spoon over Spam. Bake at 350 degrees for 25 to 30 minutes. Baste occasionally. Yield: 4 servings

Quick Spam La King

1 cn Spam, cut into strips (12 oz.)
1/4 c Margarine, or less - or equivalent substitute
1/4 c Onion, chopped
1 cn Cream of mushroom soup
1/2 Soup can milk
2 tb Red pepper, chopped
4 mushrooms, finely chopped
6 Waffles or Biscuits - note: in an emergency prep situation, biscuits may be easier to come up with, though I have seen the prepackaged waffles that do not require refrigeration (like a loaf of bread), but you could also make your own. Cut Spam into bite size pieces or strips. Heat skillet and add margarine. When margarine is hot, add strips of Spam and onion. Cook, stirring constantly, 5 minutes. Add soup, milk, and peppers. Cover and simmer for 3 minutes or until thoroughly heated. Bake waffles. Serve over waffles. Serves 6.

Rack of Spam

1 cn Spam
1 cn Pineapple chunks
maraschino cherrie

Butterfly the loaf of Spam by slicing it into thin sections without cutting all the way through. Bend open the Spam slices and stick pieces of pineapple in between them. For garnish, top with some peanut butter and a few Maraschino cherries. Place in the microwave for about 4 minutes.

Southwest Corn Muffins

1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced into 1/4 inch pieces
1 cn Diced mild green chiles (4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg and milk together; add corn. Mix well. Add bell pepper, green chiles and cheese to dry ingredients, then add SpamLite that you have browned and drained on paper towels. Stir until just mixed. Pour into greased pans. Bake at 400 for 30 mins or until toothpick in center comes out clean. NOTE: This makes 6 very large muffins, 12 regular muffins or 24 very small muffins. You can also use an 8-inch square pan for the above batter. Serve with a nice green salad.

Spam and Gravy On Biscuit

1 cn Refrigerated large buttermilk biscuits
1 cn Spam (12 oz.)
1/4 c Onion, chopped
2 tb Butter or margarine
2 tb Black pepper
2 c Milk

Prepare biscuit according to package directions. In a large skillet over medium-heat, saute Spam and onion in butter until Spam is lightly browned. Stir in flour and pepper. Cook 1 minute, stirring constantly. Stir in milk. Cook, stirring occasionally, until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until gravy is thickened. Serve over hot biscuit. Serves 8.

Sandwich Filling

1 cn Spam — ground
Onion
Green pepper
1 sm Jar Cheez Whiz
English muffins

Grind Spam with onion and green pepper. Add Cheez Whiz, put on English muffin and put under broiler.

Spam Spring Chili

Vegetable cooking spray
4 Garlic cloves; minced
2 Green bell peppers; cut into strips
1 c Sliced green onions
3 cn diced green chilies -; (4 oz ea)
2 Jalapeño peppers; minced - depends on how much “heat” you want in your chili
2 ts Dried whole oregano
2 ts Ground cumin
2 cn Canellini beans or kidney beans -; (15 oz each)
2 cn Condensed chicken broth (10 3/4 oz ea); undiluted
1 cn Spam luncheon meat - (12 oz); cubed

In large saucepan coated with cooking spray, saute garlic over medium heat 1 minute. Add green pepper, green onion, chilies, jalapeños, oregano, and cumin; saute 5 minutes. Stir in beans and broth. Bring to a boil. Cover. Reduce heat and simmer 10 minutes. Stir in Spam. Simmer 2 minutes. This recipe yields 4 to 6 servings.

Spam Wellington

2 cn Spam luncheon meat -; (12 oz ea)
biscuit dough
1/2 c Brown sugar

Preheat oven to 350 degrees. Place Spam, as close together as possible on cookie sheet. Sprinkle with brown sugar. Cover Spam with biscuit dough. Pinch edges of dough together with fingertips so that Spam is not exposed. Bake for 30 minutes or until dough is golden brown. Let stand 10 minutes before carving.
Variation: I’ve also seen honey mustard or other mustards used to lightly coat the spam in stead of the brown sugar.

Spammus

2 Cans garbanzo beans
3/4 c Tahini (sesame butter)
3 Cloves garlic
1/2 c Lemon juice
1 Can of Spam
Salt and pepper to taste

Combine all ingredients in a food processor. Use on and off method until a fine paste is formed. Serve as a dip with chips, flour tortillas, fry bread, etc.

Sweet and Sour Spam

1/3 c Brown sugar
3 tb Cornstarch
3 tb Vinegar
2 tb Catsup
2 tb Soy sauce
1 sm Onion, chopped
1 Green pepper, chopped
1 cn Spam, diced (12 oz.)
1 cn Pineapple chunks, reserve juice (20

Mix brown sugar and cornstarch in 10 inch skillet. Add enough water to pineapple juice to measure 2 1/4 cups. Stir juice mixture, vinegar, catsup and soy sauce into skillet. Cook over medium heat until mixture boils and thickens. Stir in pineapple chunks, onion and green pepper and diced Spam. Reduce heat and simmer until heated. Serve over rice.

Sweet Potato and Spam Casserole

1 cn Spam (12 oz.)
1 cn Sweet potatoes, drained (18 oz.)
1 cn Fruit cocktail or mixed fruits (8 oz)
1 ts Corn starch
2 tb Brown sugar
2 tb Margarine

Arrange sweet potatoes in shallow casserole dish. Make 5 cuts partially through loaf of Spam and place loaf in dish. Drain fruit, saving juice. Combine corn starch and brown sugar. Stir into juice and add margarine. Heat to boiling; stir in fruit and simmer 5 minutes. Spoon over slit loaf and sweet potatoes. Bake at 350 degrees for 25 minutes, basting with juice during baking. Yield: 4 servings

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Part 3......

Jerky Recipes
Backpacker’s Beef Jery Stew

4 cups water
1 cup dried tomato pieces (about 20 slices)
1 cup beef jerky pieces (in 1/2-inch chunks)
1 cup dried peeled potato slices
1 tablespoon dried bell pepper pieces
1 tablespoon dried onion pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic
salt and pepper to taste
1 fresh carrot, sliced (optional)
1 cup cooked and dried short-grain rice

In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate. Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.

Beef Jerky Chili

4 to 6 ounces beef jerky
3 Tbsp vegetable oil
1 tsp whole cumin seed
3 to 4 Tbls chili powder
1 teaspoon Onion flakes
1/2 tsp cumin (powdered)
1/4 tsp garlic powder(not garlic salt).
1 tsp oregano water flour

Simmer jerky (torn into small pieces) and cumin seeds in moderately hot oil for one to two minutes, stirring constantly. Add chili powder, stirring until well blended. Add onion, oregano, powdered cumin, garlic, and enough water to cover. Stir to mix. Simmer one to two hours, adding water as needed. Allow chili to cool, and reheat before serving. Add a little flour mixed with hot liquid from the pot and cook to desired consistency, stirring often. To cut down on cooking time, jerky can be partially rehydrated by soaking it in a water bottle while you hike.
Teriyaki Jerky

1/2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. ground ginger
2 T. brown sugar
1 garlic clove, crushed
1/4 c. soy sauce
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.

Great Basic Jerky

3/4 tsp. salt
1/4 tsp. cracked pepper
1 T. brown sugar
1 garlic clove, crushed
2 T. soy sauce
1 T. Worcestershire sauce
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously spread both sides with the salt mixture. Place the meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. (For smoke flavor, you can add a liquid smoke product according to label directions, or smoke in a home smoker.) Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots. TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it. Storing: Cool and cut jerky into 2 to 4” pieces with kitchen scissors before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavor.

Sweet & Sour Jerky

1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
1 garlic clove, crushed
3 T. brown sugar
1 T. soy sauce
1/4 c. red wine vinegar
1/4 c. pineapple juice
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.

Canned Salmon Recipes
SALMON CURRY

1 can (10 3/4 oz) cream of mushroom soup
1/3 cup milk
1/2 teaspoon curry powder
1 can (7 3/4 oz) pink or red salmon, drained

In a sauce pan, combine soup, milk, and curry powder. Break salmon into chunks. Add salmon to sauce, stirring gently. Heat thoroughly. Serve with rice. Makes 4 servings. (Note: Tuna may be used in place of salmon. If available, saute 1 cup chopped onions in 2 tablespoons butter or margarine, then follow recipe as written.)

Salmon Patties

1 can any brand pink or red salmon (about 8-10 oz), debone, drain and reserve liquid
1/2 to 1 c. crushed saltine crackers
1 egg (may use reconstituted dried egg or Just Whites or other egg substitute)
1/4 c. chopped green peppers (or dried ones rehydrated in reserve liquid)
1/4 c. chopped onion (or dried ones rehydrated in reserve liquid)
salt and pepper to taste

Combine ingredients in a bowl and shape into 4 salmon patties. Sauté in margarine, oil or “spray vegetable oil” until brown on both sides. Serve with instant mashed potatoes, canned peas, and tartar sauce. Since refrigeration may be a problem, you can purchase single-serving-sized packets of mayonnaise from my local warehouse stores along with single-serving-sized packets of sweet pickle relish. Mayo/pickle relish makes tartar sauce

Butter & Herb Salmon Cakes

1 4-oz. pouch butter & Herb Mashed Potatoes, dry
4 cups water
1 1/2 lemons (or equivalent in bottled lemon juice)
10-12 oz. salmon filet (Star Kist makes shelf stable salmon filets)
1/3 cup celery, finely diced (from dehydrated)
1/3 cup onion, finely diced (or equivalent in dried chopped onion)
3 teaspoons mayonnaise
Pinch of cayenne pepper
3/4 teaspoon tarragon
1/2 teaspoon garlic
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Canola oil

In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7-10 minutes, or until done. Remove with spatula. Set aside to cool. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side) Serve hot. Makes 6 patties

Cashew & Apple Salmon Salad

1/4 cup Wish-Bone® Olive Oil Vinaigrette Dressing
2 Tablespoons each: light sour cream and light mayonnaise
1 medium Gala or Fuji apple, unpeeled, cored and chopped
1 cup chopped cucumber, unpeeled
1/4 cup each: diced red onion and seedless red or green grapes, halved
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1 (8-oz.) package pre-washed spring mix salad greens
1/2 cup cashews

In bowl, whisk together dressing, sour cream and mayonnaise until creamy. Add the next four ingredients; blend well. Gently flake and fold in Chicken of the Sea® Salmon; set aside. Evenly divide salad greens among four salad plates; top with salmon mixture. Garnish each salad with 2 Tablespoons cashews. Serve immediately. Makes 4 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
by: KathyinFL @ Wed Jan 31, 2007 at 23:05:26 PM CST
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Canned Shrimp and Crab recipes
Lemon Shrimp

Shrimp (use canned shrimp)
Butter/Margarine
1 Lemon
Pepper
Lemon Pepper

Melt some butter in a cast iron skillet. When the butter is melted squeeze the juice from the lemon into the skillet. Season shrimp with pepper and lemon pepper and then fry until done.

Tortellini Salad With Shrimp

1 package (9 ounce) fresh cheese-filled spinach tortellini
3/4 cup olive oil
1/4 cup red wine vinegar
1 clove minced garlic
1/4 teaspoon dried tarragon leaves
Salt & cracked black pepper to taste
2 small zucchini, sliced
2 small tomatoes, cut into wedges
1 can (7 ounces) artichoke hearts, drained and quartered
1 can (3 1/2 ounces) sliced ripe olives, drained
1 pound shrimp, cooked, peeled and deveined
1/2 cup fresh basil leaves, chopped
2 tablespoons grated Parmesan cheese

Cook the tortellini according to package directions; drain and refrigerate until cool. While the pasta is cooking combine the olive oil, vinegar, garlic, tarragon, salt and pepper in a medium bowl. Whisk until blended and season to taste with salt and black pepper. Add the cooled tortellini, zucchini, tomatoes, artichokes, olives, shrimp and basil. Toss together. Serve garnished with Parmesan cheese. Servings: 4

Caribbean Shrimp Salsa

1 (20-oz.) can pineapple tidbits, drained
1 (3.53-oz.) pouch Chicken of the Sea® Premium Shrimp Pouch
1 large tart green apple, peeled, cored and diced (could try using a canned apple - not apple pie filling, that’s a different texture)
1 cup diced, peeled mango (could use canned)
1/3 cup chopped fresh cilantro (or use equivalent in dried)
1/3 cup seasoned rice vinegar
2 Tablespoons granulated sugar
1/2 teaspoon red pepper flakes
Tortilla chips

In a large bowl, combine pineapple, Chicken of the Sea® Shrimp, apple, mango and cilantro. In a small bowl, whisk together vinegar, sugar and red pepper flakes. Pour vinegar over fruit; tossing well to coat. Serve with tortilla chips. Makes 4 cups.

Caribbean Shrimp Salsa

1 (20-oz.) can pineapple tidbits, drained
1 (3.53-oz.) pouch Chicken of the Sea® Premium Shrimp Pouch
1 large tart green apple, peeled, cored and diced
1 cup diced, peeled mango
1/3 cup chopped fresh cilantro
1/3 cup seasoned rice vinegar
2 Tablespoons granulated sugar
1/2 teaspoon red pepper flakes
Tortilla chips

In a large bowl, combine pineapple, Chicken of the Sea® Shrimp, apple, mango and cilantro. In a small bowl, whisk together vinegar, sugar and red pepper flakes. Pour vinegar over fruit; tossing well to coat. Serve with tortilla chips. Makes 4 cups.

Seafood Delight

1 (6 oz.) can shrimp, drained
1 (6 oz.) can crabmeat, drained, flaked
1 (10 oz.) can of corn chowder or potato chowder
2 to 3 cups dry, seasoned breadcrumbs, divided

Mix shrimp, crab meat, chowder and 1/3 c. bread crumbs. Place mixture in prepared 1.5 quart baking dish and sprinkle with remaining bread crumbs. Bake at 350 degrees F for 30 minutes or until casserole bubbles and breadcrumbs are light brown.

Crab Mornay

2 (6 oz.) cans crabmeat, drained
1 c. cream of mushroom soup
½ c. shredded Swiss cheese
½ c. seasoned breadcrumbs

Combine crabmeat, soup and cheese and mix well. Pour into greased baking dish and sprinkle with breadcrumbs. Bake uncovered at 350 degrees F for 30 minutes or until soup bubbles and breadcrumbs are brown.

Crabmeat Casserole

2 (6 oz.) cans crabmeat, drained, flaked
1 (2.8 oz.) can french-fried onions, divided
1 (10 oz.) can cream of chicken soup
¾ c. cracker crumbs

In bowl, combine crabmeat, half onions, soup and cracker crumbs and mix well. Place in buttered casserole dish and top with remaining onions. Bake covered at 350 degrees F for 30 minutes.

Canned Tuna Recipes
Tuna Tortellini

Ingredients: (for 1-2 people)
1 can (16 oz.) tomato sauce
2 cans (3.5 oz. each) water-packed chunk white tuna (canned chicken or turkey would work just as well I would think)
1 c. tortellini
Oregano and pepper to taste

Boil tortellini in 2 c. water in a saucepan and once softened, drain off the water. Add can of tomato sauce with spices, and simmer until sauce starts to bubble. Add tuna and let it heat for a few minutes until sauce resumes bubbling. Remove from heat and serve immediately. Yum! Yields 2 servings of about 425 calories each. Beware, ½ c. of noodles will NOT look like a very big portion, but the protein from the tuna and the texture of the tortellini will be quite satisfying.

Crunchy Tuna Casserole

1 (3 oz.) can chow mein noodles
1 can cream of mushroom soup
1 (6.5 oz.) can tuna, drained
¾ c. chopped cashews
equivalent in ¼ c. chopped onion
1 small can of chopped olives, drained
dash of pepper

Note 1: you may also add 1/3 cup chopped celery if you have it, or rehydrated chopped celery.
Note 2: It doesn’t matter whether you use green or black olives. Use your own personal preference (or even leave them out if you don’t live olives).

Reserve ¾ cup chow mein noodles. Combine remaining noodles and remaining ingredients in a bowl and mix thoroughly with ¼ cups water. Spoon into a greased casserole dish. Sprinkle with reserved noodles. Bake at 350 degrees F for 40 minutes. Yields 4 servings.

Quick Tuna Supper

1 can cream of mushroom soup
1 can cream of celery soup
1 (6.5 oz.) can of tuna
1 sm. Can of mushroom stems and pieces
1 sm. Can of peas
2 to 3 oz. Of grated cheese (or canned cheese)
2 c. baking mix (e.g., Bisquick)
milk (from canned or powdered)

Combine first 6 ingredients in a casserole, mixing well. Mix baking mix with enough milk in bowl to make a soft double. Roll to size of casserole on floured surface. Place over tuna filling. Bake at 350 degrees F for 20 minutes or until golden brown.

Tuna Pizza Quiche

3 (7 oz.) cans tuna, drained, flaked
½ t. oregano
2 c. shredded cheese (or equivalent in canned cheese)
½ c. grated Parmesan cheese
2 (10.25 oz.) cans pizza sauce
2 baked pie shells

Note 1: you may also add ½ cup chopped green peppers if you have them or use rehydrated chopped green peppers.
Note 2: You may use prepared pie shells from frozen crusts or you can make your own using pie crust mixes or your own recipe. Either way, have them prepared and baked (not raw) for filling.

Combine tuna and oregano (and peppers if you have them), mixing well. Mix in cheeses together in a separate bowl. Layer tuna mixture, pizza sauce, and cheeses alternatiely in pie shells until all ingredients are used, ending with cheese on top. Bake at 350 degrees for 25 or 30 minutes or until set.

Tuna Risotto

2 Tbsp. olive oil
1-1/2 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or chicken broth
1/4 tsp. pepper
1 (14 oz.) cans ready to serve chicken broth
2 cups canned spinach
1/2 tsp. grated lemon peel
12 oz. can solid white tuna, drained
1 Tbsp. butter
1 cup grated Parmesan cheese

Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3 minutes until rice is coated. Add wine, pepper, and 1 can chicken broth. Bring to a boil, then reduce heat to mdium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed. Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed. Add spinach, lemon peel and tuna. Cook and stir gently until spinach is wilted. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.

Tuna Pizza

1 Boboli pizza crust
15 oz. can white beans, rinsed and drained
2 Tbsp. white wine vinegar
salt and pepper to taste
6 oz. can solid pack white tuna, drained
1 jar roasted red pepper, drained, chopped
14 oz. can diced tomatoes, drained
1/4 cup grated Parmesan cheese

In medium bowl, combine beans, vinegar, and salt and pepper to taste. Mash beans, leaving some texture in the mixture. Spread bean mixture over crust. Top with tuna, red peppers, and tomatoes. Sprinkle cheese over all and serve.

Tuna Tortellini

1 lb. refrigerated or frozen cheese tortellini
2 cups frozen baby peas
12 oz. can tuna in olive oil

Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain. Return to pot and add the tuna in its oil, along with salt and pepper to taste. Heat through, stirring gently. You can sprinkle this with Parmesan cheese, but that makes four ingredients! Serves 4

Tuna Alfredo

3 cups mafalda (mini lasagna) or mostaccioli noodles
1/2 cup basil pesto
10 oz. container refrigerated cheese alfredo sauce
12 oz. can solid white tuna, drained and chunked
1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees. Cook pasta according to directions, drain well. Meanwhile, combine pesto and Alfredo sauce and mix to combine. Add cooked pasta and tuna and mix gently. Pour into 2 quart glass baking dish and top with Parmesan cheese. Bake at 400 degrees for 15-20 minutes until cheese is melted and casserole is hot. Serves 6

Tuna Bisque

10 oz. can condensed cream of asparagus soup
10 oz. can condensed cream of mushroom soup
2-1/2 cups milk
1 cup evaporated milk
6 oz. can tuna, drained
1/3 cup dry sherry or apple juice
1/4 tsp. dried thyme leaves

In large saucepan, combine all ingredients except tuna and sherry. Heat to boiling, stirring frequently. Add tuna and sherry; heat through. 6 servings

Tuna Spaghetti

1 can (6 oz) Tuna, drained
2 Tbsp. vegetable oil
3 large garlic cloves, finely chopped
1 can diced tomatoes
2 T. finely chopped fresh parsley (or equivalent in dried)
3 T. finely chopped fresh oregano (or equivalent in dried)
pinch dried crushed hot red pepper
¼ tsp. salt
1/8 tsp. pepper
¾ lb spaghetti
2 tsp. flour
1 Tbsp. water
parmesan cheese, grated

In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper. Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot. Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly. Add tuna sauce to pasta and toss. Sprinkle with parsley. Serve with parmesan cheese.

Creamy Tuna Mac N’ Cheese

3 c. cold water
¼ c. chopped onion
1 boxed mac n’ cheese dinner
1 can sweet peas
1/3 c. sour cream
¼ c. milk
¼ c. margarine or butter
1 (6.5 oz.) can tuna, drained, flaked
½ c. shredded cheese

In 3-quart saucepan, combine water, onion, and macaroni from mac n’ cheese dinner; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Stir in peas. Cover, simmer an additional 3 minutes or until macaroni is tender, drain. Add sour cream, milk, margarine and cheese sauce mix from macaroni and cheese dinner to cooked macaroni and peas; mix well. Stir in tuna. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese. Yield: approximately 4 (1.25 cups) servings.

Tortillas Atun (Tuna Tortillas)

1 can cream of mushroom soup
1 cup milk
1 can (10 oz.) tuna, drained and flaked
1 c. shredded cheese
1 (2.8 oz.) can french fried onions
6 flour tortillas
1 med. Tomato, chopped

Place soup and milk in a bowl and stir. Let stand while preparing other ingredients. In another bowl, mix tuna, cheese and ½ can of french fried onions. Stir in ¾ cup soup mixture. Soften tortillas by dipping each one into hot vegetable oil for a few seconds per side. Drain on paper towels. Prepare enchiladas by adding equal amounts of tuna mixture to each tortilla. Roll each tortilla and place seam side down in lightly greased 9x13 baking dish. Stir tomatoes into remaining soup mixture and pour over the top of the enchiladas. Bake covered in 350 degree oven for 35 minutes. Top with remaining cheese and onions and bake, uncovered, for 5 minutes longer or until cheese bubbles. Serves 4 to 6.

Tuna Mandarin Roll-ups

1 large can (12 ounce) solid white albacore tuna in water, drained
1/4 cup fat-free mayonnaise
1/4 teaspoon curry powder (optional)
1 can (11 ounce) mandarin orange segments, drained
1/3 cup finely chopped celery or chopped, rinsed and drained canned water chestnuts
4 small flour tortillas
2 cups loosely packed torn lettuce or baby spinach leaves

Break up the tuna in amedium bowl. Mix in the mayonnaise and curry powder with a fork. Stir in the oranges and celery. Spread 1/2 cup tuna mixture onto each tortilla to within 1 inch of the edge; top with 1/2 cup lettuce. Roll up and serve immediately.

Goldfish Casserole

1 or 2 cans of mixed vegetables
2 cans (about 6 oz. each) tuna in water, drained
1 cup uncooked instant rice
1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup OR Cream of Mushroom Soup OR Cream of Celery Soup
1 cup milk (from canned or powder)
1 cup Pepperidge Farm® Goldfish® Snack Crackers (or could use any cheddar cracker crushed up)

MIX vegetables, tuna, rice, soup and milk in bowl. Spoon into 1 1/2-qt. microwave-safe casserole. COVER and microwave on HIGH 6 min. Stir. Cover and microwave on HIGH 6- to 8-min. more or until rice is tender. Stir and sprinkle with crackers. IF your microwave is down - or you don’t have one - just heat through and then top with the crackers. Same difference.

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by: KathyinFL @ Wed Jan 31, 2007 at 23:08:49 PM CST
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BBQ Canned Ham - cool cooking method
This recipe really caught my eye as you cook the ham while it is still in the can. You have to vent it of course, but you don’t really do much else. And this could work for some very improvised cooking situations.

BARBECUE CANNED HAM

1 canned ham
1 bottle any make barbecue sauce

Do not remove top of canned ham, put puncture with “church key” type opener - about two inches apart all around the can. Heat in low oven to soften gelatin around ham (about 20 minutes). Remove from oven - pour off the melted gelatin. Pour into the punctured holes the barbecue sauce - use whole bottle.

Bake in 325 degree oven for about 1 hour until ham heated thoroughly; remove from oven. Cut off top of can - very carefully - it will be quite hot. Drain off the sauce and pour over the ham; return to oven in bottom part of can for about 20 minutes so glaze is formed. Let cool, slice very thin - throw away the can - no cleaning up!

That BBQ canned ham recipe is my kind of cooking. :)

Part 5....

Canned Ham in Peach Sauce
Note: Instead of cooking in an oven for the long cook time as described in the recipe below, you could also put it in a container near your lit fireplace or near the fire where you are heating wash water. Just remember to keep turning it so that the heat gets evenly distributed.

CANNED HAM AND PEACH SAUCE

Canned ham
1/2 c. sugar
1/2 c. chili sauce
1 tbsp. lemon juice
2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/2 c. water
16 oz. canned peaches

Bake ham for 1 1/4 hours at 325 degrees. In 2 quart saucepan over medium heat, heat to a boil the sugar, chili sauce, lemon juice, Worcestershire sauce, chili powder and water. Stir occasionally. Remove from stove and add drained peaches. Pour mixture over ham and bake an additional 20 minutes.

Fried Rice with canned ham or canned shrimp
FRIED RICE

4 cups boiled rice
3 tablespoons olive or peanut oil
1 tablespoon dry green (or other) onion
1/4 teaspoon garlic powder (or 2 cloves fresh)
2 tablespoons dried mushrooms
2 dried whole eggs, rehydrated
1 tablespoon soy sauce
shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.

Walking Tacos
This would be a good use for TVP. If you use taco flavored TVP you don’t need the taco seasoning.

Walking Tacos (Serves 6)

1 lb. 90% lean hamburger (no fat to get rid of!)
6 bags 1 3/4 oz. Doritos or Fritos
4 oz. shredded cheese OR 1 bottle squeeze cheese
1 pkg. taco seasoning

Cook hamburger until brown. Add taco seasoning mix and follow directions on package. When hamburger is cooked, cut the corner from the Doritos bag and slice the edge from top to bottom. Smoosh up the chips and add about 1/8 to 1/4 cup of taco meat. Add shredded cheese. Eat up!

Fried Tuna Patties
Fried Tuna patties

2 cans light tuna, drained
1 cup crushed dried bread crumbs
¼ cup dehydrated onion flakes
3 eggs, rehydrated equivalent
½ tsp. lemon pepper
flour to coat patties
oil to fry

Mix drained tuna, bread crumbs, egg, onion flakes, and lemon pepper. Divide into golf ball-sized portions, pat into patties, dip both sides in flour. Heat oil to medium heat and gently place patties into frying pan. After one side is done, turn and finish cooking.

Vegan Nut Roast
Harvest Vegan Nut Roast recipe

Makes 3 to 4 servings

1/2 cup chopped celery
2 onions, chopped
3/4 cup walnuts
3/4 cup pecan or sunflower meal
2 1/2 cups soy milk
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups bread crumbs
Salt and pepper to taste

Heat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.

In a medium size frying pan, sauté the chopped celery and the onion in 3 teaspoons water until cooked.

In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through.

Grape Nuts Burgers (meatless)
Grape Nuts Burgers recipe

2 eggs, well beaten
1 (5 1/2 ounce) can V-8 juice
1 envelope dry onion soup mix
1/3 cup ketchup
2 cups Grape Nuts cereal

In large bowl, whisk together eggs, V-8 juice, onion soup mix and ketchup. Work in cereal. Mixture will resemble meatloaf. Cover and refrigerator 4 or 5 hours or overnight.

Form into 8 patties. Fry in equal parts margarine and oil in skillet until brown on both sides.

Serve on buns.

Garbanzo Patties
Garbanzo Patties recipe

Patties may be served as is, or with a gravy. Alternately, they may be used in place of a burger on a sandwich.

1 (15 ounce) can garbanzos, rinsed and drained
1 cup finely chopped walnuts
1 cup quick (not instant) oatmeal (dry, not cooked)
1 medium onion, chopped
1 teaspoon salt, or to taste
1 tablespoon soy sauce
1 teaspoon ground sage

In a mixing bowl, combine all the ingredients. With wet hands, form mixture into eight patties. Fry until nicely browned in a lightly oiled skillet, turn and fry on the other side. To reduce fat, patties may be arranged on a cookie sheet and baked in a 350 degree F oven for about 20 minutes (turn patties halfway through baking time)

Serve hot.

Dried Bean Patties recipe

2 cups cooked dried beans
1 chopped onion
1/4 cup chopped parsley
2 egg yolks
2 tablespoons cream
1/4 teaspoon pepper
1 teaspoon salt
Flour

Grind and mash beans. Add onion and parsley. Beat and add the egg yolks, then cream, pepper and salt. Shape into balls and flatten. Dip into flour. Chill for 1 hour or more. Sauté in butter until brown.

SIP Food: Sweet, Hot, Sour Meatballs

I tried this recipe with a couple of different things. I used fresh meatballs that I made from scratch. I used frozen, commercially packaged meatballs. I used meatballs that I had canned at home. I used meatballs that I made using a canned soy product as well as some made from dried TVP.

The easiest was the frozen ones of course, followed closely by using my home canned ones. The fresh meatballs one the taste test on day one ... but as leftovers, several different ones tied. I think the trick is to make sure that the meatballs absorb enough of the sauce so a little marinating will be in order.

Sweet, Hot & Sour Meatballs

approx 32 meatballs (how you make them is your choice)
1/3 c. apple jelly
3 T. spicy brown mustard
3 T. whiskey or apple juice (I also tried watered down apply syrup - the whiskey version is pretty powerful)
1/2 t. Worcestershire sauce
few dases tobasco sauce (if you are so inclined)

Prepare meatballs, resulting in a completely cooked and heated through meatball.

Next mix all of the sauce ingredients, stirring together over medium heat until the jelly is melted and fully incorporated into the other ingredients. Bring it to a bubble. Then add drain meatballs using a slotted spoon to gently put them into the sauce. Stir gently to completely coat. Turn heat down to low and simmer for three to five minutes or until sauce thickens.

Really good served with or over rice or brown rice. I tried it with couscous but preferred the texture of the rice.

The following are some recipes that I’m copying over from Ol’ Yeller before it goes bye-bye.

Reminder: During certain periods of the pandemic economy, fresh produce may be difficult to impossible to come by. Feel free to play with any recipe until it suits what you have in stock.

A Good Hot Sandwich

1 c Cubed American cheese
3 Hard-cooked eggs; chopped
1 cn Spam; cubed
2 tb Chopped green bell pepper
2 tb Chopped onion
2 tb Chopped green olives
2 tb Chopped sweet pickle
1/2 c Mayonnaise

Combine all ingredients; mix well. Put into hamburger buns and wrap each sandwich in foil. Bake at 325F for 30 minutes.

Antipasto Salad

1 cn Chick peas - (16 oz) drained
1 sm Green pepper; seeded, chopped
1 sm Red onion; thinly sliced
1 Jar pitted black olives - (2 1/2 oz); drained
1/2 c Italian dressing
4 c Torn romaine
2 c Torn lettuce
1 cn Spam luncheon meat - (12 oz); diced
4 oz Provolone cheese; cubed
2 Tomatoes; each cut 6 wedges

In small bowl, combine chick peas, green pepper, onion, olives, and dressing. Cover and refrigerate at least 1 hour. Just before serving, combine romaine and lettuce in salad bowl; pour on chick pea mixture. Top with Spam, cheese, and tomatoes. Toss gently to mix well. Serve immediately.

Azteca Hominy

1 cn Spam luncheon meat - (12 oz); cut 1/2” cubes
1 Onion; chopped
3 Jalapeños; chopped
1 cn Lima beans - (17 oz) drained
1 cn Hominy - (15 1/2 oz) drained
2 c Shredded Mozzarella cheese
1 ts Chili powder
Chi-Chi’s picante sauce

Heat oven to 350 degrees F. In skillet over medium-high heat, cook Spam, onion, and jalapeños 7 to 10 minutes or until Spam is browned. In bowl, combine lima beans, hominy, cheese, and chili powder. Stir in Spam mixture. Pour into greased 13- by 9-inch baking pan. Bake 15 to 20 minutes or until thoroughly heated and cheese is melted. Serve with picante sauce. This recipe yields 4 servings.

Back To Bataan Spam

1/2 c Vegetable shortening
1 lg Bell pepper; seeded, and sliced into rings
1 lg Onion; sliced
1 cn Spam luncheon meat - (12 oz); cut bite size
4 tb Applesauce
Salt; to taste
Freshly-ground black pepper to taste
1 ts Sugar
1 cn Whole potatoes -; (16 oz)
1 pn Oregano; or to taste

Put the shortening in a large skillet, add the bell pepper rings and onion, cooking until the onion is transparent. Add the rest of the ingredients and cook, covered, over medium heat for 16 to 18 minutes. Serve warm.

Bacon Cheese Spamburger

1 cn Spam luncheon meat; (12 oz)
3 tb Mayonnaise or salad dressing
6 Hamburger buns; split
6 Lettuce leaves
2 Tomatoes; sliced
6 sl American cheese
12 sl Bacon; cooked

Slice Spam into 6 slices (3- by 1/4-inch). In skillet, over medium heat, cook meat until lightly browned. Spread mayonnaise on cut sides of buns. Layer lettuce, tomato, meat, cheese, and bacon on bun bottoms. Cover with bun tops.

Baked Spam and Noodles

8 oz Broad egg noodles
1 cn Spam luncheon meat - (12 oz); diced
2 tb Butter or margarine softened
1/2 c Milk
1 Egg
1/8 ts Freshly-ground black pepper

Break up noodles slightly. Cook according to package directions; drain. Combine hot noodles, Spam, and butter in greased 1 1/2-quart casserole; stir to melt butter and mix well. Beat together milk, egg, and pepper; pour evenly over top. Bake in 375 degree oven 40 minutes.

Baked Spam and Tortellini Casserole

1 Jar spaghetti sauce (10 oz. )
1 cn Spam (12 oz. )
1 pk Cheese tortellini, refrigerated
1/2 c Onions, chopped
1 c Mozzarella cheese, shredded
1 c Mushrooms, sliced (optional)

Heat over to 375 degrees F. In 2 1/2 quart casserole combine all ingredient except cheese, mix gently. Bake covered, stirring halfway through baking, 50 to 60 minutes or until tortellini are tender. During last 5 minutes of baking, uncover and top with cheese. Serves 6.

Baked Stuffed Tomatoes

6 lg Tomatoes -; (abt 2 1/2 lbs)
2 sm Zucchini - (abt 3/4 lb) diced
1 lg Onion; chopped
1 lg Garlic clove; minced
3 tb Butter or margarine
1 cn Spam luncheon meat - (7 oz) diced
1/2 ts Basil
1/8 ts Freshly-ground black pepper
1/2 c Croutons

Cut a thin slice from top of tomatoes; scoop out centers leaving 1/4-inch shell. Finely chop tomato pulp; reserve. In large skillet, saute zucchini, onion, and garlic in butter 3 minutes, stirring often. Add Spam, tomato pulp, basil, and pepper; stir to mix. Bring to boil; lower heat and simmer uncovered until liquid evaporates, stirring occasionally. Cool to room temperature. Mix in croutons. Spoon filling into tomato shells. Place tomatoes in baking dish; bake in 375 degree oven 20 minutes. Serve hot or at room temperature. This recipe yields 6 servings.

Barbecue Sandwiches

1 cn Spam luncheon meat; (12 oz)
1 sm Onion; cut in rings
3 tb Barbeque sauce
6 Hamburger buns; split

Slice Spam into 6 slices (3- by 1/4-inch). In skillet, over medium heat, cook meat and onion until onion is tender. Layer meat, onion, and barbeque sauce on bun bottoms. Cover with bun top.
This recipe yields 6 servings.

Barbecued Kabobs

1/4 c Minced onion
2 tb Cooking oil
1 cn Tomato juice -; (6 oz)
1 tb Brown sugar
1 tb Cider vinegar
1 ds Cayenne
4 sm Red potatoes; halved
1 lg Green pepper
2 sm Onions
1 cn Spam luncheon meat - (12 oz); cubed
8 Mushrooms

In small saucepan, saute onion in oil until transparent. Add tomato juice, brown sugar, vinegar, and cayenne; bring to a boil. Lower heat and simmer barbecue sauce, uncovered, 10 minutes. Wash potatoes but do not peel. Cook in small amount boiling salted water until tender; drain. Seed and cut green pepper into 16 pieces. Cut each onion into 4 wedges. Alternate potato, green pepper, Spam, mushrooms, and onions on long skewers. Place on broiling pan; brush with barbecue sauce. Broil at least 3 inches from heat source 15 minutes, turning and brushing with sauce after 5 and 10 minutes. This recipe yields 8 skewered kabobs.

Basic Baked Spam

1 can Spam
Whole cloves
2/3 cup brown sugar
1 teaspoon vinegar
2 teaspoons yellow mustard
2 teaspoons water
1 teaspoon Worchestershire sauce

Preheat oven to 375 degrees. Score Spam in diamond pattern and dot with cloves. Mix sugar, vinegar, mustard, water and Worchestershire. Brush on SPAM. Bake 25 to 30 minutes, basting three or four times. Note: This is a generous amount of topping, enough for two cans of Spam at once, if you want to serve more.

Best Ever Baked Beans

2 md Onions; chopped
1 tb Butter or margarine
2 cn Vegetarian beans in tomato sauce -; (15 oz
1 tb Chili sauce
1 tb Molasses
1/2 ts Chili powder
1 cn Spam luncheon meat - (12 oz); cubed

Sauté onions in butter until transparent. In 1 1/2-quart casserole, combine onions, beans, chili sauce, molasses, and chili powder; stir to mix well. Stir in Spam. Cover and bake in 400 degree oven 35 minutes. Microwave directions: Combine onions and butter in 1 1/2-quart casserole; microwave 2 minutes. Stir; microwave 2 minutes more. Add remaining ingredients. Microwave 10 minutes, stirring after 4 and 8 minutes. Cover and let stand 5 minutes.

Broiled Spam Appetizers

1 cn Spam luncheon meat - (7 oz); finely cubed
1/3 c Shredded Cheddar cheese
1/4 c Finely-chopped celery
1/4 c Mayonnaise or salad dressing
1 tb Chopped parsley
1/8 ts Hot pepper sauce
Toast triangles; party rye slices, or crackers

In bowl, combine all ingredients except toast. Spread mixture on toast or crackers. Place on baking sheet. Broil 1 to 2 minutes or until cheese is melted. This recipe yields 32 appetizers.

Busy Day Party Crisp Wontons

2 pk Wonton wrappers
1 cn Spam
1 cn Water chestnuts green
onions, minced

Chop and mix kamaboko, Spam, water chestnuts and green onions. Fill into wonton wrappers. Deep fry until golden brown. Serves 4.

California Spamburger Hamburger

1 cn Spam (12 oz.)
6 Whole wheat hamburger buns
3 tb Thousand island salad dressing
6 Lettuce leaves
2 Tomatoes, sliced
6 Green bell pepper rings
6 Onion slices

Slice Spam into 6 slices (3” x 1/4”). In a skillet, saute’ Spam over medium heat until lightly browned. Spread cut side of buns with dressing, Layer lettuce, Spam, tomato, green pepper and onion on bun bottom. Cover with bun top. Serves 6.

Corny Pancakes

1 1/2 c Pancake mix
1 c Milk
1 cn Cream-style corn -; (8 oz)
1 Egg
1 tb Cooking oil
1 cn Spam luncheon meat - (7 oz) finely chopped

In medium bowl, combine pancake mix, milk, corn, egg, and oil. Stir in Spam. Using 1/3 cup for each pancake, pour batter on greased griddle and bake over medium heat until browned on bottom. Turn and brown other side. Serve with maple or buttered pancake syrup or honey.

Crescent Spam Rolls

1 cn Spam Lite luncheon meat - (12 oz); cut small pieces
1/2 c Chopped onion
1 cn Tomato paste -; (6 oz)
1 cn Sliced mushrooms - (4 oz); drained
3/4 c Shredded Mozzarella cheese
2 cn (8 oz ea) refrigerated crescent roll dough

Heat oven to 375 degrees. In bowl, combine Spam, onion, tomato paste, mushrooms, and cheese. Separate dough into 16 triangles. Spoon mixture at wide end of triangle; roll up. Place on baking sheet. Bake 15 to 20 minutes or until golden brown. This recipe yields 16 rolls.

Crunchy Spam Sticks

1 cn Spam luncheon meat; (12 oz)
1 Egg
2 tb Milk
3 tb All-purpose flour
1/4 ts Freshly-ground black pepper
1 c Instant mashed potato flakes
Ketchup

Heat oven to 375 degrees. Slice Spam into 8 pieces; cut each slice in half lengthwise. Beat together egg and milk. Combine flour and black pepper. Coat each Spam slice with flour mixture. Dip in milk mixture. Roll in potato flakes. Place on baking sheet. Bake 15 minutes or until golden brown, turning once. Serve with ketchup.

Dutch Pantry Pie

4 sl American cheese
1 c Undiluted evaporated milk
2 c Chopped cooked potatoes
1/4 c Chopped green onion and tops
2 tb Chopped green or red sweet bell pepper
3/8 ts Salt
1/4 ts Pepper
1 cn Spam, cubed (12 oz.)

Cube cheese, melt in evaporated milk, stir constantly. Add remaining ingredients except Spam. Spread in pastry lined pan and top with cubed Spam. Add upper crust. Make slashes in top. Bake 35 minutes at 425 degrees F.

Easy Pizza Burgers

1 cn Spam, ground (12 oz.)
1 lg Can hormel chili without beans
2 c American cheese, shredded
1/2 c Onion, chopped

Mix all ingredients together. Spread on open-faced hamburger bun. Place on cookie sheet and broil in oven for 5 minutes or until cheese is melted and edges are brown. Serves 4.

Easy Spam Pot Pie

3 tb Margarine
1/2 c Chopped onion
1/4 c Flour
1/2 ts Salt
1/8 ts Pepper
1/4 ts Cajun seasoning
2 c Ham base broth
1/4 c Evaporated milk
1/4 ts Butter flavoring
1 pk Frozen mixed vegetables, cooked and
2 c Diced spam
1 pk Crescent refrigerator rolls

Melt margarine in skillet. Saute onion 8-10 minutes. Blend in flour and seasonings. Cook slightly. Stir in ham broth, milk and flavoring. While it cooks and thickens, add mixed vegetables and Spam. Heat to boiling. Pour into casserole. Place refrigerator rolls on top. Bake at 375 degrees F. for 8-10 minutes or until rolls are done. Serves 8.

Easy Spambled Egg Muffins

1 cn Spam (12 oz.)
4 6 Eggs
4 6 Slices American cheese

Slice Spam into 4-6 square slices. Broil or heat in skillet. Scramble 4-6 eggs. Layer eggs, Spam and one slice of cheese between toasted English muffin halves. Heat 10 seconds in microwave or until cheese melts. Serves 4-6.

English Muffins with Spamwich Filling

1 cn Spam luncheon meat - (12 oz); cubed
1 Onion; peeled, diced
1 Green pepper; seeded, diced
1 sm Jar Cheez Whiz
English muffins

Grind Spam with onion and green pepper. Add Cheez Whiz and combine thoroughly. Spread mixture liberally on English muffins and place under broiler.

Enchilada Breakfast Spam Casserole

8 Floured tortillas (8)
1 cn Spam, cubed (12 oz.)
1 c Onion, chopped
1 c Green bell pepper, chopped
1 Tomato, chopped
2 c Cheddar cheese, shredded, divided
4 Eggs
2 c Whipping cream
1 Jar picante sauce; (4 1/2 oz. about 1/2 cup)

In center of each tortilla, place about 1/4 of the Spam, 1 tablespoon bell pepper, 1 tablespoon tomato and 1 tablespoon cheese. Roll up tightly. Repeat procedure to make 8 enchiladas. Place enchiladas seam side down in greased 13” x 9” baking dish. In medium bowl, beat together eggs, cream and green peppers. Pour over enchiladas. Cover. Refrigerate over night. Heat oven to 350 degrees. Bake 40 to 50 minutes or until eggs mixture is set. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with Picante Sauce. Serves 8.

Gingered Spam Salad

1 cn Spam, sliced matchstick size
1/4 c Finely chopped ginger root
1 Small red onion, finely chopped
1/2 ts Garlic powder
1/4 c Freshly squeezed lime juice
Zest of 1 lime
1/2 ts Oriental dried chili powder
1/4 c Chopped cilantro leaves
8 Cherry tomatoes, Thai bird peppers and cilantro sprigs to garnish

Combine all ingredients in a sealed glass or plastic container to marinate. Refrigerate at least two hours or preferably overnight. Stir or shake occasionally to evenly coat. One hour before serving, stir in cilantro. Serve on a bed of torn lettuce of your choice. Garnish with quartered cherry tomatoes, Thai bird peppers and cilantro sprigs.

Grilled Spam Ensalada

1 cn Spam luncheon meat - (12 oz); cut into 1/2” strips
1 Onion; cut into wedges
3 Jalapeño peppers; chopped
2 c Sliced jicama
2 c Peeled; sliced tart apples
2 c Sliced zucchini
1/2 c Oil
2 tb Chi-Chi’s hot salsa
1 tb Vinegar
1/2 ts Coarsely-ground black pepper

In skillet over medium-high heat, cook Spam, onion, and jalapeño peppers 7 to 10 minutes or until browned. In bowl, combine jicama, apple and zucchini. In small bowl, whisk together oil, salsa, vinegar, and pepper. Pour dressing over jicama mixture; toss to combine. To serve, place vegetable mixture around warm Spam mixture. This recipe yields 4 servings.

Hawaiian Spam Pizza

1 cn Refrigerated all-ready pizza crust
1 pk Sliced Provolone cheese (6oz)
1 cn Spam Luncheon Meat, cut in thin squares (12 oz)
1 cn Chunk pineapple, drained
1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Heat oven to 425 degrees F. Grease 12” pizza pan or 13x9” baking pan. Unroll dough; press in prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake 25-30 minutes or until crust is deep golden brown. Serves 6.

Hawaiian Spam Spread Salad Croissants

1 cn Spam Spread -; (3 oz)
2 tb Pineapple tidbits
1 tb Diced green bell pepper
1 tb Diced red onion
2 Lettuce leaves
2 Croissants; sliced

In bowl, combine Spam, pineapple, bell pepper and onion. Cover and chill mixture at least an hour. Place lettuce on croissants. Top croissants with Spam mixture and serve. This recipe yields 2 sandwiches.

Hearty Spam Breakfast Skillet

2 c Frozen diced or shredded potatoes
1/2 c Chopped onion
1/4 md Green bell pepper, cut into thin slices
1/4 md Red or yellow bell pepper, cut into think slices
2 ts Oil
1 cn Spam luncheon meat, cut into julienne
1 cn Frozen fat-free egg product, thawed
4 Eggs
1/4 ts Dried basil
1/8 ts Salt
1/8 ts Pepper
6 dr Hot pepper sauce
1/4 c Shredded cheddar cheese

In large non-stick skillet, cook potatoes, onion, and peppers in oil over medium-high heat 5 minutes, stirring constantly. Add Spam; cook and stir 5 minutes. In small bowl, combine egg product, basil, salt, pepper, and hot pepper sauce; blend well. Pour over mixture in skillet. Cover. Cook over medium-low heat 8-12 minutes or until set. Sprinkle with cheese; remove from heat.

Maple Spam Stuffed Squash

3 sm Acorn squash; halved, seeded
1/2 c Chopped celery
1/4 c Chopped onion
2 tb Butter or margarine
1 cn Spam luncheon meat - (12 oz); chopped
1 1/2 c Frozen cubed hash browns; thawed
1/2 c Chopped apple
1/4 c Maple syrup

Heat oven to 375 degrees F. Place squash, cut side up, in a buttered 13- by 9-inch baking pan. In a large skillet over medium-high heat, saute celery and onion in butter or margarine until tender. Stir in Spam and potatoes. Cook, stirring occasionally, until potatoes are browned. Stir in apple and syrup. Spoon 1/2 cup Spam mixture into each squash half. Cover. Bake 40 to 50 minutes. This recipe yields 6 servings.

Old Time Lentil Soup

1 lb Lentils
2 lg Celery ribs with tops; cut in thirds
1 lg Carrot; scraped, halved
1 md Onion; coarsely chopped
1 ts Minced garlic
1 ts Salt
1/8 ts Freshly-ground black pepper
2 qt Water
1 cn Spam luncheon meat - (7 oz); cubed
1 tb White vinegar

In large pot, combine lentils, celery, carrot, onion, garlic, salt, pepper, and water; bring to a boil. Cover and simmer 45 minutes. Remove from heat; cool slightly. Place half of lentils and all celery and carrot in food processor or blender; process until pureed. Return to pot. Add Spam to soup. Bring to a boil; cover and simmer 15 minutes. Stir in vinegar. Mix well before ladling into soup bowls.

Oriental Bites

12 Won ton wrappers
1 cn Spam Spread -; (3 oz)
1 c Shredded coleslaw mix; chopped
1/4 c Finely-chopped waterchestnuts
2 ts House of Tsang Bangkok Padang peanut sauce

Garnish: Honey roasted peanuts, toasted, chopped

Preheat oven to 350 degrees. Place won ton wrappers into miniature muffin tins; overlapping edges slightly to form a small cup. Lightly spray won ton wrappers with nonstick cooking spray. Bake for 5 to 7 minutes or until golden brown. Meanwhile, in bowl, combine Spam, coleslaw, waterchestnuts and peanut sauce. Fill each won ton wrapper with Spam filling. Sprinkle with toasted peanuts and serve. This recipe yields 12 appetizer servings.

Pineapple Glazed Spamburgers

2 cn Spam Less Sodium luncheon meat (12 oz ea)
1 Jar Hormel pineapple glaze and dipping sauce; (8.3 oz)
Toasted Kaiser rolls
Pineapple rings
Green bell pepper rings
Sliced red onion

Slice Spam. Grill until hot, basting frequently with pineapple glaze and dipping sauce. Place Spam on toasted Kaiser rolls and top with pineapple, bell pepper and onion rings. Serve immediately with remaining pineapple glaze for dipping.

Quick Spam La King

1 cn Spam, cut into strips (12 oz.)
1/4 c Margarine, or less
1/4 c Onion, chopped
1 cn Cream of mushroom soup
1/2 Soup can milk
2 tb Red pepper, chopped
4 Fresh mushrooms, finely chopped
6 Waffles

Cut Spam into bite size pieces or strips. Heat skillet and add margarine. When margarine is hot, add strips of Spam and onion. Cook, stirring constantly, 5 minutes. Add soup, milk, and peppers. Cover and simmer for 3 minutes or until thoroughly heated. Bake waffles. Serve over waffles. Serves 6.

Rack of Spam

1 cn Spam
1 cn Pineapple chunks maraschino cherrie

Butterfly the loaf of Spam by slicing it into thin sections without cutting all the way through. Bend open the Spam slices and stick pieces of pineapple in between them. For garnish, top with some peanut butter and a few Maraschino cherries. Place in the microwave for about 4 minutes.

Sandwich Filling

1 cn Spam — ground
Onion
Green pepper
1 sm Jar Cheez Whiz
English muffins

Grind Spam with onion and green pepper. Add Cheez Whiz, put on English muffin and put under broiler.

more Spam recipes

South of The Border Appetizer

6 tb Margarine; melted
2 c Crushed tortilla chips
2 pk (8-oz) cream cheese; softened
2 c Cheddar cheese; shredded
2 Eggs;
1 tb Chili powder;
1/2 ts Dried oregano leaves;
1/2 ts Ground cumin;
1/4 ts Garlic powder;
4 oz Diced green chiles; drained
15 oz (1 cn) refried beans;
12 oz Can Spam; finely chopped
1/4 c Onion; chopped
2 tb Cilantro;
2 c Sour cream;

Garnish

Olives; chopped
Jalepenos:
Tomatoes; diced

Combine melted margarine with crushed tortilla chips. Press mixture into bottom of 1” springform pan. Bake 15 minutes at 325 degrees. Cool. In large mixing bowl, combine cream cheese, cheddar cheese, 2 eggs, chili powder, oregano leaves, cumin and garlic powder. Beat and spread over crust. Sprinkle with green chiles. In bowl, combine refried beans, Spam, onion and cilantro. Spread over green chiles. Bake 30 minutes. Cool completely and spread top with sour cream. Remove sides of pan, garnish appetizer as desired and serve with tortilla chips.

Southwest Corn Muffins

1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced into 1/4 inch pieces
1 cn Diced mild green chiles (4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg and milk together; add corn. Mix well. Add bell pepper, green chiles and cheese to dry ingredients, then add SpamLite that you have browned and drained on paper towels. Stir until just mixed. Pour into greased pans. Bake at 400 for 30 mins or until toothpick in center comes out clean. NOTE: This makes 6 very large muffins, 12 regular muffins or 24 very small muffins. You can also use an 8-inch square pan for the above batter. Serve with a nice green salad.

Spam and Bean Casserole

1 cn (16 oz.) French style green beans, drained
1 cn (16 oz.) lima or northern beans, drained
1 cn (16 oz.) kidney beans, drained
1 cn (16 oz.) pork and beans
1 md Onion, chopped
1 cn (12 oz.) spam and cubed
1/2 c Brown sugar
1 c Ketchup
1 tb Mollasses
1 Green pepper, diced
1 tb Worcestershire sauce
4 tb Vinegar
1 tb Dried mustard

Combine all ingredients in a 3-quart casserole pan. Bake in a slow oven (about 300-325) for two hours. Cool for 10 minutes before serving.

Spam and Black Beans with Rice

1 c Long grain rice, cooked
1 cn Spam, cubed (12 oz.)
1/2 c Onion, chopped
1/2 c Green bell peppers
1 tb Butter or margarine
1 cn Black beans, drained (15 oz.)
1 cn Cajun-style stewed tomatoes
1/2 ts Cumin
1/8 ts Cayenne pepper

Cook rice according to package directions. In large skillet, saute Spam, onion and bell pepper in butter until onion is softened and Spam is lightly browned. Stir in beans, tomatoes, cumin, and cayenne pepper. Cook, stirring occasionally, until beans are thoroughly heated. Serve over rice. Serves 6.

Spam Carbonara

1 Onion, finely chopped
1/2 ts Fennel seed
1 3/4 c Chicken broth, divided
1 cn Spam, cut into strips (12 oz.)
1 c Fresh parsley, finely chopped
3 Egg whites
1 Egg
1 pk Vermicelli (16 oz.)
1 1/2 c Parmesan cheese, shredded, divided

In large nonstick skillet, combine onion, fennel and 1 cup broth. Bring to a boil; stirring occasionally, until liquid has evaporated. Add Spam and remaining 3/4 cup broth. Bring to a boil. Add parsley. In small bowl, beat together egg whites and egg. Cook vermicelli according to package directions. Drain well. Add hot pasta to Spam mixture. Pour egg mixture over pasta and immediately begin lifting with 2 forks to mix well. Add 1 cup cheese. Mix until all broth is absorbed. Sprinkle with remaining cheese. Serves 6.

Spam Fajitas

Vegetable cooking spray
1 Green bell pepper, cut into julienne strips
1/2 Onion, cut into 1/4” slices
1 cn Spam Luncheon Meat, cut into julienne strips (12 oz)
3/4 c CHI-CHI’s Salsa
8 Flour tortillas, warmed (8”)
2 c Shredded lettuce
1/2 c Shredded hot pepper Monterey Jack or Cheddar cheese
1/2 c Nonfat plain yogurt
Extra salsa, if desired

Spray large non-stick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Saute green pepper and onion 2 minutes. Add Spam. Saute 2 minutes. Stir in salsa and heat thoroughly. Spoon about 1/2 cup Spam mixture into each flour tortilla. Top each with 1/2 cup shredded lettuce, 1 tablespoon shredded cheese, 1 tablespoon yogurt, and extra salsa, if desired.

Spam and Gravy On Biscuits

1 cn Refrigerated large buttermilk biscuits
1 cn Spam luncheon meat - (12 oz); chopped
1/4 c Chopped onion
2 tb Butter or margarine
2 tb Flour
Freshly-ground black pepper; to taste
2 c Milk

Prepare biscuits according to package directions, or make your own. In a large skillet over medium-heat, saute Spam and onion in butter until Spam is lightly browned. Stir in flour and pepper. Cook 1 minute, stirring constantly. Stir in milk. Cook, stirring occasionally, until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until gravy is thickened. Serve over hot biscuits. This recipe yields 8 servings.

Spam Cornbread Pie

1 pk Cornbread mix
1 cn Spam, cubed (12 oz.)
1 1/2 c Cheddar cheese, shredded (12 oz.)

Heat oven at 400 degrees F. Prepare cornbread mix according to package directions. Stir in Spam. Spread in 9” greased pie plate. Bake 15-20 minutes. Sprinkle with cheese. Bake 5-10 minutes or until cornbread is done. Serves 6.

Spam Croquettes

1 cn Spam luncheon meat - (12 oz); flaked
3/4 c Fine dry bread crumbs; divided
1/3 c Minced celery
1/3 c Minced green onion
1 Egg
1 tb Mayonnaise
1 tb Dijon mustard
1/2 c Minced parsley or cilantro
1/4 c Olive oil
Chi-Chi’s salsa

Combine Spam, 1/4 cup bread crumbs, celery, green onions, egg, mayonnaise, mustard, and parsley. Heat oil in large skillet over medium-high heat. Place remaining bread crumbs in shallow dish. Form 2 tablespoons Spam mixture into patties 1/2-inch thick. Coat with bread crumbs and fry until golden brown on both sides. Serve warm with salsa. This recipe yields 12 appetizers.

Spam Fried Rice

2 tb Oil, divided
2 Eggs, beaten
1 cn Spam, cubed (12 oz.)
1/4 c Finely chopped mushrooms
1/4 c Chopped green onion
2 c Cooked rice
3 tb Soy sauce

In a large skillet, heat 1 tablespoon oil. Add eggs. Cook, stirring, to desired doneness. Remove from skillet. In the same skillet, heat remaining 1 tablespoon of oil. Cook Spam, mushrooms and onion 4 minutes or until vegetables are tender. Stir in rice and egg. Sprinkle with soy sauce. Heat thoroughly. Serves 4-6.

Spam Indonesia

1 cn Spam Lite luncheon meat (12 oz)
2 c Cooked pasta shells
1/2 c Peeled grapes
1 1/4 c Pineapple bits
3 tb Butter
3 tb Flour
2 ts Curry powder
1/2 ts Ginger
1/2 ts Salt
1/4 ts Freshly-ground black pepper
1 cn Evaporated milk -; (13 oz)
1/3 c Flaked coconut

Cook your pasta shells and set them aside. Place 3 tablespoons of butter in a fry pan and add Spam sliced into cubes. Cook until brown. Now add in the grapes and pineapple. Keep stirring. In a sauce pan, add the evaporated milk, ginger, salt, curry powder and thicken with the flour. It is important to keep stirring this. Add more flour if it is not thick enough for you. Combine pasta, Spam mixture and milk mixture in a bowl. Ladle on to dishes and sprinkle the top with coconut that has been placed in broiler for 3 minutes and is golden brown.

Spam Italiano

1 cn Spam (12 oz.)
mozzarella cheese
1 c Ketchup or 8 oz Tomato sauce
1/2 ts Oregano
dash garlic powder

Preheat oven to 400 degrees. Cut Spam into slices and place in a pie pan. Cut cheese to fit between Spam slices. Hold together with toothpicks. Mix the rest of ingredients together. Pour over the top. Bake at 400 degrees for 20 minutes.

Spam Jerky

1 cn Spam (12 oz.)
pepper
tabasco sauce

Cut Spam into strips, cover both sides with pepper and tabasco sauce. Place in a pan and dehydrate in oven for about 20 hours at 170 degrees.

Spam Stew with Buttermilk Topping

1 cn Cream of chicken soup (10 3/4 oz)
1/2 c Milk
1/2 c Chopped onion
1 pk Cream cheese, cubed (3 oz)
1/4 c Shredded carrot
1/4 c Chopped celery
1/4 c Grated Parmesan cheese
1 cn Spam Luncheon Meat, cubed (12 oz)
1 pk Frozen cut broccoli, cooked and drained (10 oz)
1 c Buttermilk pancake mix
1 c Shredded Cheddar cheese
1/4 c Milk
1 Egg, beaten
1 tb Oil
1/4 c Sliced almonds

Heat oven to 375 degrees F. In large saucepan, combine first 7 ingredients. Cook and stir until cream cheese is melted. Stir in Spam and broccoli; heat thoroughly. Pour into 2-quart casserole. In medium bowl, combine pancake mix and Cheddar cheese. In small bowl, stir together milk, egg and oil. Add to pancake mix; stir until combined. Spoon topping over Spam mixture. Sprinkle with almonds. Bake 20-25 minutes or until topping is golden brown.

Spam Stroganoff

1/1 2 tb Butter
1 cn (7 oz.) mushroom slices with liquid
2 tb Minced onion
1 cn Mushroom soup
1/2 c Milk
Salt and pepper
1/4 ts Dry mustard
1 cn Spam, sliced and diced
1 c Sour cream

Melt butter in skillet; add mushroom slices and liquid. Cook until liquid has evaporated. Add minced onion and cook until yellow; add mushroom soup and milk. Stir until blended. Stir in salt, pepper, dry mustard and diced Spam. Blend in sour cream just before serving. Serve in toast cup, or over wide egg noodles or rice. Makes 4 servings.

Spam Strudels with Mustard Sauce

1 cn SPAM Luncheon Meat, chopped (12 oz)
1 c Shredded Swiss cheese
1 c Sliced mushrooms
1 Egg, beaten
1/4 c Chopped green onions
8 Frozen phyllo leaves, thawed
1/2 c Butter or margarine, melted

Mustard Sauce:
1/2 c Sour cream
1/2 c Mayonnaise or salad dressing
1 tb Dry mustard
1/2 ts Sugar

Heat oven to 350’F. Combine first 5 ingredients. Brush 1 phyllo sheet with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter. Fold in half crosswise again; brush with butter. Place 1/3 cup SPAM mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place seam side down on baking sheet. (Cover with damp towel to prevent drying.) Repeat with remaining phyllo sheets. Bake 20 minutes or until golden. Serve with Mustard Sauce. MUSTARD SAUCE: In saucepan, combine all ingredients. Heat over low heat, stirring occasionally, until warm.

Spam Wellington

2 cn Spam luncheon meat -; (12 oz ea)
1 cn Pillsbury biscuit dough
1/2 c Brown sugar

Preheat oven to 350 degrees. Place Spam, as close together as possible on cookie sheet. Sprinkle with brown sugar. Pop Pillsbury can. Cover Spam with dough. Pinch edges of dough together with fingertips so that Spam is not exposed. Bake for 30 minutes or until dough is golden brown. Let stand 10 minutes before carving.

Sweet and Sour Spam

1/3 c Brown sugar
3 tb Cornstarch
3 tb Vinegar
2 tb Catsup
2 tb Soy sauce
1 sm Onion, chopped
1 Green pepper, chopped
1 cn Spam, diced (12 oz.)
1 cn Pineapple chunks, reserve juice (20

Mix brown sugar and cornstarch in 10 inch skillet. Add enough water to pineapple juice to measure 2 1/4 cups. Stir juice mixture, vinegar, catsup and soy sauce into skillet. Cook over medium heat until mixture boils and thickens. Stir in pineapple chunks, onion and green pepper and diced Spam. Reduce heat and simmer until heated. Serve over rice.

Recipes using canned tuna (from ol’ yeller threads)
Crunchy Tuna Casserole

1 (3 oz.) can chow mein noodles
1 can cream of mushroom soup
1 (6.5 oz.) can tuna, drained
¾ c. chopped cashews
equivalent in ¼ c. chopped onion
1 small can of chopped olives, drained
dash of pepper

Note 1: you may also add 1/3 cup chopped celery if you have it, or rehydrated chopped celery.

Note 2: It doesn’t matter whether you use green or black olives. Use your own personal preference (or even leave them out if you don’t live olives).

Reserve ¾ cup chow mein noodles. Combine remaining noodles and remaining ingredients in a bowl and mix thoroughly with ¼ cups water. Spoon into a greased casserole dish. Sprinkle with reserved noodles. Bake at 350 degrees F for 40 minutes. Yields 4 servings.

Quick Tuna Supper

1 can cream of mushroom soup
1 can cream of celery soup
1 (6.5 oz.) can of tuna
1 sm. Can of mushroom stems and pieces
1 sm. Can of peas
2 to 3 oz. Of grated cheese (or canned cheese)
2 c. baking mix (e.g., Bisquick)
milk (from canned or powdered)

Combine first 6 ingredients in a casserole, mixing well. Mix baking mix with enough milk in bowl to make a soft double. Roll to size of casserole on floured surface. Place over tuna filling. Bake at 350 degrees F for 20 minutes or until golden brown.

Tuna Pizza Quiche

3 (7 oz.) cans tuna, drained, flaked
½ t. oregano
2 c. shredded cheese (or equivalent in canned cheese)
½ c. grated Parmesan cheese
2 (10.25 oz.) cans pizza sauce
2 baked pie shells

Note 1: you may also add ½ cup chopped green peppers if you have them or use rehydrated chopped green peppers.

Note 2: You may use prepared pie shells from frozen crusts or you can make your own using pie crust mixes or your own recipe. Either way, have them prepared and baked (not raw) for filling.

Combine tuna and oregano (and peppers if you have them), mixing well. Mix in cheeses together in a separate bowl. Layer tuna mixture, pizza sauce, and cheeses alternatiely in pie shells until all ingredients are used, ending with cheese on top. Bake at 350 degrees for 25 or 30 minutes or until set.

Tuna Risotto

2 Tbsp. olive oil
1-1/2 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or chicken broth
1/4 tsp. pepper
1 (14 oz.) cans ready to serve chicken broth
2 cups canned spinach
1/2 tsp. grated lemon peel
12 oz. can solid white tuna, drained
1 Tbsp. butter
1 cup grated Parmesan cheese

Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3 minutes until rice is coated. Add wine, pepper, and 1 can chicken broth. Bring to a boil, then reduce heat to mdium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed. Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed. Add spinach, lemon peel and tuna. Cook and stir gently. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.

Tuna Pizza

[Note: this recipe calls for a store-bought pizza crust, but you could make your own from a mix - or your own recipe - bake it and then use it instead of the ready-made crust]

1 Boboli pizza crust
15 oz. can white beans, rinsed and drained
2 Tbsp. white wine vinegar
salt and pepper to taste
6 oz. can solid pack white tuna, drained
1 jar roasted red pepper, drained, chopped
14 oz. can diced tomatoes, drained
1/4 cup grated Parmesan cheese
In medium bowl, combine beans, vinegar, and salt and pepper to taste. Mash beans, leaving some texture in the mixture. Spread bean mixture over crust. Top with tuna, red peppers, and tomatoes. Sprinkle cheese over all and serve.

Tuna Tortellini

[Note that this recipes calls for tuna in oil, not water. Watch the can labels.]

1 pkg of tortellini (fresh, frozen, dried, etc.)
2 cups baby peas
12 oz. can tuna in olive oil
Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain. Return to pot and add the tuna in its oil, along with salt and pepper to taste. Heat through, stirring gently. You can sprinkle this with Parmesan cheese. Serves 4

Tuna Alfredo

3 cups mafalda (mini lasagna) or mostaccioli noodles - or any other appropriately sized shell pasta
1/2 cup basil pesto
10 oz. jar/container cheese alfredo sauce (Ragu makes a fairly descent one)
12 oz. can tuna, drained and chunked
1/3 cup grated Parmesan cheese
Preheat oven to 400 degrees. Cook pasta according to directions, drain well. Meanwhile, combine pesto and Alfredo sauce and mix to combine. Add cooked pasta and tuna and mix gently. Pour into a glass baking dish and top with Parmesan cheese. Bake at 400 degrees for 15-20 minutes until cheese is melted and casserole is hot. Serves 6

Tuna Bisque

10 oz. can condensed cream of asparagus soup
10 oz. can condensed cream of mushroom soup
2-1/2 cups milk (made from canned or powdered)
1 cup evaporated milk (may also use table cream)
6 oz. can tuna, drained
1/3 cup dry sherry or apple juice
1/4 tsp. dried thyme leaves
In large saucepan, combine all ingredients except tuna and sherry. Heat to boiling, stirring frequently. Add tuna and sherry; heat through. 6 servings

Tuna Spaghetti

1 can (6 oz) Tuna, drained
2 Tbsp. vegetable oil
3 large garlic cloves, finely chopped
1 can diced tomatoes
2 T. finely chopped fresh parsley (or equivalent in dried)
3 T. finely chopped fresh oregano (or equivalent in dried)
pinch dried crushed hot red pepper
¼ tsp. salt
1/8 tsp. pepper
¾ lb spaghetti
2 tsp. flour
1 Tbsp. water
parmesan cheese, grated
In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper. Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot. Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly. Add tuna sauce to pasta and toss. Sprinkle with parsley. Serve with parmesan cheese.

Mediterranean Linguine with Tuna

1 can (6 oz) tuna, drained
¾ lb. dry linguine
2 Tbsp. olive oil
4 garlic cloves, minced
¼ tsp. red hot chili flakes
1 Tbsp. anchovy paste
1 can (28 fl. Oz) tomatoes, chopped
½ cup chopped Greek olives
¼ cup chopped fresh basil (or 2 tsp. dried)
2 tsp. chopped fresh rosemary (or 1 tsp. dried)
1 tsp. chopped capers
1 Tbsp. balsamic vinegar
¼ cup chopped fresh parsley
In large pot of boiling salted water, cook linguine until tender but firm and drain. Meanwhile, in large heavy-bottomed saucepan, heat oil over medium-high heat. Add garlic and chili flakes and cook, stirring, for 3 minutes. Stir in anchovy paste and tomatoes (with juice). Bring to a boil and cook, stirring frequently, for 10 minutes. Reduce heat to medium and add olives, basil, rosemary, capers, vinegar and tuna. Cook 3 minutes or until heated through. Toss pasta with sauce and serve on heated platter, sprinkled with parsley.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
by: KathyinFL

You can’t be computer illiterate - you get on FR!

Snowplowing - that’s funny, I was thinking of doing that this winter myself! If I live up here at the cabin, I’ll need something to do and plowing the roads is about it for the winter (other than snowmobiling, snowshoeing, and skiing).

Your sons paying their own way through school is wonderful. That means they’ll value the education and appreciate it! I ran into so many teachers who went through school on grants, majored in something easy without a thought about what they were going to do with the degree, and of course, they hated teaching - and were probably awful at it because of that - but couldn’t get any other job that paid the same.

Kids that do it all on their own, IMO, tend to become adults so much sooner! You must be very proud.

Got 8 jars of peanut butter for $2 the other day with coupons and money back coupon at register. There are ways to save and stock up if some of these people would take the time to learn, but if not, their money and food is gone quickly and then they complain.

Wow - that's some great savings! I agree - I see so many (with foodstamps, of course) buying pre-packed food. That stuff is SO expensive. And so unhealthy. Not to mention, takes so awful! Give me a bag of beans and a bag of rice anyway - it'll last longer, be healthier, and taste better once I add some spices and such to it. Maybe meat if I'm 'splurging'.

The months our son was at Marine training were some of the longest as parents. Almost no contact and wondering how they are making out with all the grueling training. But when they graduate, it is one of the proudest moments you’ll have.

I'll bet. I hope I don't cry. Much. But I'm confused - I thought you had two sons, one that will be in college soon and one that was in college. Where does the Marine fit in?

LOL!

Those well-fed kitties don’t look like they climb trees often! (I can say that, as the proud owner of 4 well-fed kitties who have only managed to climb trees up to about 4 feet off the ground)

Storage food recipes:

http://www.newfluwiki2.com/showDiary.do?diaryId=151

Breads, all kinds and more: “Breads and Spreads”:

http://www.newfluwiki2.com/showDiary.do?diaryId=665

snipped....

Sourdough Recipes
Sourdough Applesauce Cake recipe

1 cup sourdough starter
1/4 cup dry skim milk
1 cup unbleached flour
1 cup applesauce
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1 large egg, well beaten
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons baking soda

Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add baking soda and spices . You may also add 1/2 cup raisins or chopped nuts, or a combination of both. Beat by hand until well mixed and no lumps remain. Bake at 350 degrees F for 30 to 40 minutes. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.

Sourdough Applesauce Walnut Bread recipe

1 1/4 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 large egg
1/4 cup vegetable oil
1 cup applesauce
1 cup milk-based sourdough starter, at room temperature
1/2 cup coarsely chopped walnuts

Heat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan. Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients. In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean. Place pan on a cooling rack for 10 minutes, turn out and cool completely.

Sourdough Apricot Walnut Bread recipe

1 cup starter
1 1/2 cups water
1/2 cup oil
1/2 cup granulated sugar
12 dried apricots, diced
1/4 cup walnuts, coarsely chopped
2 cups whole wheat flour
4 cups bread flour, bromated
1 teaspoon salt

Combine starter, water, oil, sugar and apricots and mix well. Add walnuts and the whole wheat flour; blend together with a whisk. Add 2 cups of the bread flour and mix again. Add the last 2 cups of the bread flour, combined with the salt, and mix again. The dough will be sticky and a little stiff. Put the dough into a greased (or sprayed with Pam) bowl and cover with a damp cloth. Let rise until doubled in bulk. Punch down and divide into three equal pieces. Put each piece into a greased loaf pan and let rise until they reach the tops of the pans. Bake at 350 degrees F for 30 minutes or until browned and pulling away from the sides of the pans.

Sourdough Banana Bread recipe

1/2 cup shortening
1 cup granulated sugar
1 large egg
1 cup mashed bananas
1 cup active sourdough starter
2 cups unbleached flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
1 teaspoon vanilla extract or 1 teaspoon grated orange peel

Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree F oven for 1 hour or until wooden pick comes out clean. Cool to cold.

Sourdough Biscuits recipe

1/2 cup Sourdough Starter
3/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter, melted

Mix the first three ingredients in the morning and let set, covered, in a bowl for 8 to 10 hours. Mix the remaining ingredients and add 1 cup of flour. Stir into first mixture. Knead a few times. Pat out flat and cut into biscuits. Place in a 9-inch square pan that has 3 tablespoons melted butter in it. Dip biscuits in butter and turn over. Let rise for one hour. Bake at 350 degrees F for about 30 minutes or until brown.

Sourdough Bran Bread recipe

1 cup sourdough starter
4 tablespoons molasses
1 package dry yeast
3/4 cup lukewarm water
3/4 cup powdered milk
1 egg, beaten
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 cups whole bran cereal
2 cups whole wheat flour
1 to 2 cups all-purpose flour

Place sourdough starter in a large mixing bowl. Add powdered milk, egg, butter and salt. Add cereal and whole wheat flour. Mix well by hand. Add enough all-purpose flour until dough cleans the side of the bowl. Turn out onto a lightly floured surface and knead for 2 minutes. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place for 1 hour. Punch down. Shape into loaf and place into greased loaf pan. Cover with cloth and let rise in warm place, free from draft, for 1 hour. Bake at 375 degrees for 30 to 40 minutes.

Sourdough Brownies recipe

4 (1 ounce) squares sweet baking chocolate
1/2 cup hot water
1 teaspoon baking soda
1 cup (2 sticks) margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups sourdough starter

Place chocolate in small saucepan and add hot water; bring to a boil, stirring. Add baking soda and mix well. Mixture will be foamy. Set aside until lukewarm. In a large bowl, cream margarine and sugar together until fluffy. Add eggs and mix in thoroughly. Add vanilla extract and cooled chocolate mixture and nuts. Gradually add flour that has been sifted with salt. Lastly, add the starter. Beat well after each addition. Grease and flour a 9 x 13-inch pan and pour batter into it. Place pan in a warm spot for 30 minutes. Heat oven to 350 degrees F. Bake brownie for 35 to 40 minutes.

Sourdough Carrot Cake recipe

Cake:
1 1/2 cups vegetable oil
2 cups granulated sugar
1 cup sourdough starter
3 eggs
1 (20 ounce) can crushed pineapple
2 cups grated carrots
1/2 cup chopped nuts
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour

Cream Cheese Icing:
8 ounces cream cheese
4 tablespoons (1/2 stick) margarine
1 pound confectioners sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup coconut
3 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda

Mix together oil and sugar. Add sourdough starter and eggs, one at a time. Fold in pineapple, nuts, vanilla extract and carrots. Sift dry ingredients. Add to sourdough mixture. Blend. Fold in coconut. Bake in greased 8 x 12 x 2-inch pan at 350 degrees F for 45 minutes or until done. Cool and frost; add chopped nuts, if desired.

Sourdough Cheddar Bread Pudding recipe

1/2 cup butter
10 slices sourdough bread
6 ounces sharp Cheddar cheese, grated
2 cups milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 dashes Worcestershire sauce
3 egg whites

In a large saucepan over medium heat, melt butter; add diced slices of bread, stirring until coated. Add grated Cheddar cheese; stir well. Set aside. In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, Worcestershire sauce and cayenne pepper; beat well. Pour over the bread cubes. In another bowl beat egg whites until stiff, but not dry; fold into bread mixture, toss until mixed. Spoon into a lightly greased 9-inch square baking dish. Cover and chill overnight. Bake, uncovered, at 325 degrees F for 30 minutes, or until the center is set. Serves 6.

Sourdough Chocolate Cake recipe

1/2 cup thick sourdough starter
1 cup water
1 1/2 cups flour
1/4 cup nonfat dry milk

Mix and let ferment 2 to 3 hours in a warm place until bubbly and there is a clear sour milk odor.

Add:
1 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2 eggs
3 (1 ounce) squares chocolate, melted

Cream, sugar, oil, salt, flavorings and baking soda. Add eggs, one at a time, beating well after each addition. Combine creamed mixture and melted chocolate with sourdough mixture. Stir 300 strokes or mix at low speed until blended. Pour into 2 layer pans or 1 large cake pan. Bake at 350 degrees F for 25 to 30 minutes. Cool and frost with your favorite icing.

Sourdough Chocolate Cranberry Cake recipe

1/2 cup sourdough starter
1 cup water
1 1/2 cups all-purpose flour
1/4 cup powdered milk
1 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
2 eggs
3 (1 ounce) squares melted semi-sweet chocolate
1 16 ounce can whole berry cranberry sauce

In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops. Heat oven to 350 degrees F (175 degrees C). Coat a 9 x 13-inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder. In a separate large bowl, mix together sugar, oil, salt, vanilla extract, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce. Combine the mixtures together and stir until well blended. Pour into a 9 x 13-inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm. Garnish by sifting confectioners sugar onto a paper doily or just dollop spoonsful of whole berry cranberry sauce on top of each serving of cake. This cake can also be baked in two- 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays! Makes one 9 x 13-inch cake

Sourdough Cinnamon Rolls recipe
Yield: 8 servings

1 cup active sourdough starter
2 teaspoons salt
2 tablespoons shortening
2 1/2 cups unbleached flour
1/2 cup dry skim milk
3 tablespoons sugar
1/2 cup whole milk
1 1/2 teaspoons baking soda
Butter
1/4 to 1/2 cup brown sugar mixed with
1 teaspoon cinnamon

Sticky Mixture:
2 tablespoons melted butter
1 tablespoon liquid coffee
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Dash of salt

Mix first seven ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, then sprinkle with brown sugar-cinnamon mixture. Roll dough into 12-inch long pieces. Cut off 1 inch slices and place in prepared pan (mix Sticky Mixture ingredients and place in the bottom of a baking pan). Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up.

Sourdough Cornbread recipe

1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes.

Sourdough English Muffins recipe

1 cup sourdough starter
3/4 cup buttermilk
2 3/4 to 3 cups all-purpose flour
6 tablespoons yellow cornmeal
1 teaspoon baking soda

In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes. Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl. Makes 12 to 14 muffins.

Sourdough Fresh Fruit Cobbler recipe

2/3 to 1 cup granulated sugar
1 tablespoon cornstarch
1 cup water
3 to 4 cups fresh fruit with juice
1 cup all-purpose flour
3 tablespoons butter
1/2 cup sourdough starter
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cinnamon

Heat oven to 400 degrees F. Mix sugar, cornstarch and gradually stir in water. Bring to a boil for 1 minute stirring constantly. Fold in 1 cup of fruit. Slowly fold in the remaining fruit. Pour into a 1 1/2 quart or 8-inch baking dish. Dot with butter. Sprinkle with cinnamon. Measure 1 cup flour by dip method. Stir in sugar, baking powder and salt. Cut in butter until mixture looks like meal. Stir in milk and sourdough starter. Add a dash of cinnamon. Pour over or drop by spoonfuls over the hot fruit. Bake 25 - 30 minutes. Serve warm with fresh cream or whipped cream.

Sourdough Fruit Cake recipe

1 1/2 cups raisins
1 1/2 cups currants
3 cups mixed candied fruits and peels
1 cup hard cider or California sherry, Muscatel or Port or brandy
1 cup granulated sugar
1 cup brown sugar, packed
2/3 cup shortening
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs, well beaten
1 cup sourdough sponge (basic recipe)
1 cup sliced almonds
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons salt

Rinse, drain and coarsely chop raisins. Rinse, drain and pick over currants. Chop candied fruit and peels. Combine all fruits with cider, wine or brandy. Cover and let stand overnight. Cream sugars, shortening and spices together until fluffy. Beat in eggs. Stir in sourdough sponge. Combine with fruit mixture and almonds. Sift flour, baking soda and salt together into batter and mix thoroughly. Turn into 2 (9 x 5 x 3-inch) loaf pans which have been lined with heavy brown paper and greased. Bake below oven center in very slow 275 degrees F oven about 2 1/2 hours. Remove from pans, cool on wire racks before removing paper. Spoon 2 to 3 additional tablespoons of wine or hard cider over each cooled loaf before storing. Wrap in foil and refrigerate for keeping and before slicing. Makes 2 loaves.

Sourdough Gingerbread with Lemon Sauce recipe

1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg, beaten
1/2 cup molasses
1 cup sourdough starter
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup flour
1/2 cup milk

Cream together butter and sugar; add egg and mix well. Add molasses, sourdough starter, cinnamon, ginger, ground cloves, nutmeg, salt, baking soda and baking powder. Mix. Add flour and milk and beat well. Bake in a greased and floured 9-inch square baking pan at 350 degrees F for 45 to 55 minutes. Serve with Lemon Sauce.

Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons grated lemon peel

Mix sugar and cornstarch. Gradually stir in 1 cup water. Cool over medium heat, stirring constantly until mixture become thick. Remove from heat and stir in butter, lemon juice and peel. Serve hot over Sourdough Gingerbread.

Sourdough Oatmeal Cookies recipe

2 cups sourdough starter
1 1/2 cups brown sugar, firmly packed
1/2 cup shortening
1/2 cup butter
3 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon baking soda
2 cups sifted flour

Cream shortening and sugar. Add sourdough and rolled oats. Sift spices and baking soda with flour and add to oats mixture. Mix well and chill in refrigerator. Roll out on floured board. Cut with cookie cutter. Bake on greased cookie sheet at 375 degrees F for about 12 minutes. Cool and put together in pairs with any tart jam, preserves or jelly filling. Yields 36 single or 18 sandwich cookies.

Sourdough Oatmeal Muffins recipe

1 1/2 cups unsifted flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 egg, slightly beaten
1/2 cup vegetable oil
1/2 cup cultured buttermilk
3/4 cup sourdough starter

In a bowl, mix together flour, brown sugar, oats, salt and baking soda. Make a well in the center. Blend egg, milk and oil together; stir in starter. Pour this mixture all at once into the flour well. Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will be a little lumpy. Grease muffin cups or use paper liners. Fill about 2/3 full. Bake at 375 degrees F for 30 to 35 minutes. Makes 12 to 15 muffins.

Sourdough Oatmeal Muffins recipe

1 1/2 cups unsifted flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 egg, slightly beaten
1/2 cup vegetable oil
1/2 cup cultured buttermilk
3/4 cup sourdough starter

In a bowl, mix together flour, brown sugar, oats, salt and baking soda. Make a well in the center. Blend egg, milk and oil together; stir in starter. Pour this mixture all at once into the flour well. Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will be a little lumpy. Grease muffin cups or use paper liners. Fill about 2/3 full. Bake at 375 degrees F for 30 to 35 minutes. Makes 12 to 15 muffins.

Sourdough Peanut Butter Cookies recipe

1 cup sourdough starter
1 cup peanut butter
1 cup butter
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon salt

Mix peanut butter, butter, brown sugar and flour. Add butter and remaining ingredients; form into small balls and press down with fork. Bake at 350 degrees F for 12 to 15 minutes on ungreased cookie sheet. Yields 36 cookies.

Sourdough Pumpernickel Bread recipe

1 1/2 cups sourdough starter
2 packages dry yeast
1 1/2 cups warm water (110 degrees F)
1 1/2 teaspoons salt
1/2 cup molasses
3 tablespoons vegetable oil
2 1/2 teaspoons caraway seed
3 cups rye flour
2 1/2 to 3 cups whole wheat or all-purpose flour

Dissolve yeast in warm water. Add to sourdough starter along with salt, molasses, oil and caraway seed; mix well. Alternately add rye flour and all-purpose or whole wheat flour to make a dough that pulls away from the side of the bowl and is easy to handle. Be sure not to add flour all at once. Add as needed. Turn out onto lightly floured board and knead about 5 minutes or until smooth and elastic, adding more flour, if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise until double in size. Divide dough in half. Shape and place in greased loaf pans. Let rise until 1/2 to 3/4-inch above pan. Bake at 350 degrees F for 50 to 60 minutes. Makes 2 loaves.

Sourdough Rye Bread recipe

1 package dry yeast
1 1/2 cups warm water (110 degrees F)
3 cups rye flour
1 cup sourdough starter
1/4 cup granulated sugar
3 tablespoons butter, softened
2 teaspoons caraway seed
2 teaspoons salt
2 to 3 cups all-purpose flour, divided

Soften yeast in warm water. Blend in rye flour, sourdough starter, sugar, butter, caraway seed and salt. Add 1 cup all-purpose flour. Stir into flour yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 8 minutes, until smooth, adding more flour, if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 1/2 hours or until double in bulk. Punch down and divide in half. Cover and let rise 10 minutes. Shape into 2 loaves. Place in 2 greased loaf pans. Let rise until almost double. Bake at 375 degrees F for 35 to 40 minutes.

Sourdough Scones recipe

1/3 cup water
1 3/4 to 2 cups flour
1/3 cup sourdough starter
1/4 cup powdered milk
1 teaspoon honey
Vegetable oil for frying
2 packages yeast
1 tablespoon granulated sugar
2 tablespoons butter
1 egg

Add water to yeast. Stir, proof 10 minutes. Add flour, sugar and sourdough starter. Mix thoroughly. Add butter, milk, egg and honey. Knead dough on slightly floured board. Shape into rectangle and cut into 2-inch triangles. Roll into circles and flatten to 1/2-inch. Allow to rise until tripled in bulk. Heat oil to 350 degrees F. Drop scones into hot oil and fry until golden brown on all sides. Makes 6 to 12 scones.

Sourdough Sopapillas recipe

1 cup sourdough starter
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons shortening
Cooking oil for frying

Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles cornmeal. Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for 5 minutes. Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles. Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels. Serve warm with honey and confectioners sugar or cinnamon and sugar. Or you can serve as an entree topped with chile verde or chile colorado.

Sourdough Spice Cookies with Maple Frosting recipe

1/4 cup soft shortening
1/2 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup sourdough starter
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon hot water
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ginger

Mix together the shortening, brown sugar, egg, molasses and sourdough starter. To this add baking soda dissolved in 1 tablespoon hot water. Sift together flour, salt, ginger, nutmeg, cloves and cinnamon, and add to the first mixture. Drop by teaspoon onto lightly greased cookie sheet and bake about 10 minutes in 350 degree F oven. When cool, frost with Maple Frosting. Maple Frosting: Blend thoroughly 1 cup confectioners sugar, 1/4 teaspoon maple flavoring and 2 tablespoons cream or milk.

Sourdough Wheat Bread recipe

1 package dry yeast
3 cups whole wheat flour
1/4 cup dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups warm water (110 degrees F)
1 cup sourdough starter
3 tablespoons softened butter
2 1/2 to 3 cups unbleached white flour or all-purpose flour

In a large mixing bowl, soften yeast in warm water. Blend in whole wheat flour, sourdough starter, molasses, butter and salt. Combine 1 cup of unbleached white flour and baking soda. Stir into flour and yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 6 minutes or until smooth. Shape into a ball. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise 1 1/2 to 2 hours, or until doubled in size. Punch down and divide in half, cover and let rise 10 minutes. Shape in 2 loaves and place in 2 greased loaf pans; cover and let rise about 1 hour or double in size. Bake at 375 degrees F for 35 to 40 minutes.
Makes 2 loaves.