"Orc General" > wrote:

>How do you prepare luncheon meat for eating. I am talking about Hormel's
>Spam that you buy at the grocery.
Ahhh, Spam. A weakness born in my childhood that never left me. Even
the jokes about Spam offend me. My mom always fried it in butter,
then served it on whole wheat toast with melted cheese and mustard or
mayonaise, according to preference. Food of the gods. As a side
note, she also served something she called "cloverleaf ham" on a
regular basis. Imagine the trauma when, as an adult, she confessed to
me that it was bologna cut 4 times in the shape of a Celtic cross to
keep it from curling. As a final off-topic side note: My first
introduction to "polenta" was as a grade-school boy when my mom served
a never-ending stream of "fried mush" for several weeks. To me, the
stuff tasted like fried popcorn and I loved it. A few years ago, I
asked her exactly how she made it. Her response was "why would you
want to eat that crap? We only had it because your dad was on strike
for 2 months, and it was all we could afford". I fix "fried mush"
quite often, to this day.