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More SPAM® Recipes


Baked SPAM® (1930s)

1 (12-ounce) can SPAM® luncheon meat
Whole cloves
1/3 cup firmly packed brown sugar
1 teaspoon water
1 teaspoon prepared mustard
1/2 teaspoon vinegar

Heat oven to 375F. Place SPAM® on rack in shallow baking pan. Score surface; stud with cloves. Combine sugar, water, mustard and vinegar, stirring until smooth. Brush over SPAM®. Bake 20 minutes, basting often. Slice to serve.

Serves 4.


SPAM® Potato Salad (1940s)

2 pounds potatoes
1 (12-ounce) can SPAM® luncheon meat, cubed
1/2 cup cooked, diced carrots
1/2 cup frozen peas, thawed
1/2 cup chopped dill pickles
1/4 cup finely chopped onion
3/4 cup mayonnaise
2 tablespoons dill pickle liquid

Cook unpeeled potatoes in boiling salted water until tender; drain. Cool slightly; peel. Cool to room temperature; cut into 1/2-inch cubes. In large bowl, combine SPAM® and potatoes. Gently mix in carrots, peas, pickles and onion. Stir together mayonnaise and pickle liquid; gently stir into SPAM® mixture. Season to taste with salt and pepper. Cover and refrigerate until serving time, at least 1 hour.

Serves 8.


Cantonese Sweet and Sour SPAM® (1950s)

2 tablespoons oil
1 small cucumber, cut into chunks
6 green onions, sliced
1 large carrot, sliced diagonally
1 clove garlic, minced
2/3 cup water
3 tablespoons sugar
3 tablespoons ketchup
3 tablespoons vinegar
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon soy sauce
1 (12-ounce) can SPAM® luncheon meat, cut into cubes
1 (8-ounce) can bamboo shoots, drained

Hot, cooked riceIn wok or large skillet, heat oil over medium heat. Add cucumber, green onions, carrot and garlic. Cook over medium heat 4 to 5 minutes or until crisp tender, stirring occasionally. In small bowl, combine remaining ingredients, except SPAM® and bamboo shoots; add to wok. Continue cooking 5 to 6 minutes or until sauce is thickened, stirring constantly. Add SPAM® and bamboo shoots. Cook over medium heat 4 to 5 minutes or until thoroughly heated. Serve over rice.

Serves 4.


Western SPAM® Omelet (1960s)

1 green pepper, chopped
2 medium onions, thinly sliced
2 tablespoons oil
1 (12-ounce) can SPAM® luncheon meat, diced
1/4 teaspoon chili powder
8 eggs, divided
4 tablespoons milk, divided
1/2 teaspoon salt, divided
4 teaspoons butter or margarine, divided

In skillet, sauté green pepper and onion in oil until lightly browned. Stir in SPAM® and chili powder. For each omelet, beat together 2 eggs, 1 tablespoon milk, 1/8 teaspoon salt and pepper. In 8- or 9-inch omelet pan or skillet, heat 1 teaspoon butter until hot. Pour in egg mixture. Cook over medium heat, pushing to center cooked edges of omelet as egg sets and tilting pan to allow uncooked mixture to run to edges. When surface of omelet is set, spoon 1/4 SPAM® mixture on half of omelet; flip uncovered half over filling. When bottom of omelet is browned, slide onto serving plate. Repeat steps for each omelet.

Serves 4.


Elegant SPAM® Quiche (1970s)

2 (9-inch) frozen pie crusts, thawed
1 (12-ounce) can SPAM® luncheon meat, finely sliced
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
5 eggs
2 cups half-and-half cream
1/2 cup milk
1/4 teaspoon salt
Pepper to taste

Bake pie crusts in 400F oven 5 minutes; remove. Increase oven temperature to 425F. Divide and sprinkle the SPAM® and cheese into each crust. Beat eggs; stir in half-and-half cream, milk, salt and pepper. Pour over mixture in crust. Sprinkle with nutmeg. Bake 15 minutes. Lower heat to 350F. Bake 10 minutes longer or until top is browned and custard is set. Let stand 5 minutes before serving.

Serves 12.


SPAM® Jambalaya (1980s)

1 (12-ounce) can SPAM® luncheon meat, cubed
1 cup chopped onion
2/3 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 (14 1/2-ounce) can tomatoes, cut up
1 (10 3/4-ounce) can low sodium chicken broth
1/2 teaspoon dried thyme leaves
6-8 drops hot pepper sauce
1 bay leaf
1 cup long-grain rice
2 tablespoons chopped fresh parsley

In large nonstick skillet or 3-quart nonstick saucepan, sauté SPAM®, onion, bell pepper, celery and garlic until vegetables are tender. Add tomatoes, chicken broth, thyme, hot pepper sauce and bay leaf. Bring to a boil; stir in rice. Cover. Reduce heat and simmer 20 minutes or until rice is tender. Discard bay leaf. Sprinkle with parsley.

Serves 6.


SPAMBURGER® Hamburger (1990s)

1 (12-ounce) can SPAM® Luncheon Meat
6 hamburger buns, split
3 tablespoons mayonnaise
6 lettuce leaves
2 tomatoes, sliced
6 (1-ounce) slices American cheese

Slice SPAM® into 6 slices (3x1/4-inch). In large skillet, sauté SPAM® until lightly browned. Spread mayonnaise on buns. Layer remaining ingredients on bun bottoms. Cover with bun tops.

Serves 6.


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