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Thread: For spam lover

  1. #11
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    Hi CaseT, again lol

    Will have to post that tip along to DD and hubby. They are the campers in the family. Thanks!!!!

  2. #12
    TVWBB Pro Lynn Dollar's Avatar
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    Germans began puncturing any can goods that arrived in Red Cross parcels, in order to prevent it from being stockpiled for an escape attempt, or traded with guards. It had to be eaten immediately to prevent spoilage.

    The winter of 1944/45 was one of the coldest ever in Europe , and specifically Austria where Dad was held. German's were running out of food for civilians and their military. POW's were last on the list to get fed and they also got just a few chunks of coal to heat the barracks. They were constantly cold.

    They gave the POW's in Stalag 17 one bowl of cabbage soup per day, and a small piece of black bread. Dad said the bread tasted of saw dust and they suspected saw dust was used as filler to make it go further. It wasn't unusual to have maggots in the soup. Dad said the soup smelled like sauerkraut, why he never ate sauerkraut.

    Those Red Cross parcels with spam were coveted and anticipated, but even those began to disappear. Early 44 , they got them once a week, early 45 it was once a month, if at all. German's said it was because the Allies were bombing the trains carrying the Red Cross parcels, but no one believed that.

    To them, a can of spam was like a gourmet meal.

  3. #13
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    Bacon-Wrapped Spam Bites

    I usually don't post recipes until after we have made them, but I just saw this in the mag. that came the other day and couldn't wait to share it with fellow SPAM lovers. I hope we will make this soon.

    Bacon-Wrapped Spam Bites
    (makes 32 pieces)

    18 bacon strips
    1 can (12 oz.) reduced-sodium SPAM, cut into 32 cubes
    1/3 cup yellow mustard
    1/4 cup maple syrup
    1 garlic clove, minced

    Preheat oven to 400F. Cut bacon strips crosswise in half. In a skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.

    Wrap a bacon piece around each Spam cube; secure with a toothpick. Place in a 15x10x1 inch baking pan. Bake for 10 minutes. Combine mustard, syrup and garlic, drizzle over Spam. Bake until bacon is crisp, 5-10 minutes longer.

    Source: Taste of Home mag. Apr/May 2019

    I know you can buy Maple Bacon but I think first time trying this, we would rather use the maple syrup.

  4. #14
    TVWBB Member Jepprey P's Avatar
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    Lynn Dollar, great insight into POWs in Europe during WWII. The Greatest Generation sacrificed so much. My grandfather was a Marine Raider in the Pacific Campaign and my father told me my grandfather didn't talk much about his experiences. My father did relate one conversation he overheard, where my grandfather was so hungry and thirsty that he would've eaten and drank his own feces. SPAM, in his conditions, would be a delight beyond belief.
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  5. #15
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    It is so nice (and sad) to hear these SPAM stories. Thank you.

    Speaking of SPAM, DH is fixing us a SPAM and egg sandwich for breakfast as I type. Has anyone else been buying those single serve SPAM packets? They sure come in handy. The last time DH bought them, he took what was left in a small display and took the display. lol (with the store mng. permission). We now have SPAM on display on our pantry shelf.

  6. #16
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    Quote Originally Posted by Joan View Post
    LAMPE-Darn, can't add the "s"

    I don't know if Spam qualifies as "other meat" but since no one has posted on this thread in 15 months, who cares. lol

    (plug coming up) While going through this cookbook for my cooking game on another site, I came across this recipe that DH and I have made twice now. Both times we gave it a "Very Good" rating and will surely make many more times.

    The cookbook is "Dr. BBQ's Big-Time Barbecue Cookbook" by Ray Lampe - pub. 2005

    Spam au Poivre

    Coarsely ground black pepper
    1 can of Spam Original, cut in four slices
    Big Squeeze Yellow Mustard Barbecue Sauce, to taste (recipe follows)

    Prepare the grill for direct cooking at very high heat

    Apply a heavy coat of black pepper to both sides of the Spam slices. Press it down so that it stays on. Grill the slices over the hot fire for just a few minutes on each side. When the slices are golden brown and crusty looking they are done. Serve with the mustard sauce.

    Big Squeeze Yellow Mustard Barbecue Sauce

    3/4 cup yellow "ballpark" mustard
    3/4 cup cider vinegar
    1/2 cup sugar
    1 1/2 TB butter or margarine
    2 tsp. salt
    2 tsp. Worcestershire Sauce
    1 1/4 tsp. freshly ground black pepper
    2 tsp. Louisiana style hot sauce, or more to taste

    Combine all of the ingredients in a saucepan, stirring to blend, and simmer over low heat for thirty minutes. Let stand at room temperature for 1 hour before using. Yield: 1 3/4 cups.
    Yes, this would be perfect to make to celebrate Hawaiis 60th Anniversary.

    Thanks "J" for the reminder.
    Last edited by Joan; 08-16-2019 at 03:04 PM.

  7. #17
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    Don't forget, tomorrow is Hawaiis 60th Anniversary. Have anything planned to help celebrate?

  8. #18
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    Heh.... Apparently, Hormel is introducing a pumpkin pie spice SPAM, limited time only, only available online.

    http://www.startribune.com/pumpkin-s...all/554318621/

  9. #19
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    Quote Originally Posted by JKalchik View Post
    Heh.... Apparently, Hormel is introducing a pumpkin pie spice SPAM, limited time only, only available online.

    http://www.startribune.com/pumpkin-s...all/554318621/
    Thanks, worth a try, will watch for it. All tho, DH is not a fan of cloves.

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