"D.A.Martinich" writes:
>I can put syrup on a lot of things, eggs, grits, bacon, sausage, but
thats too >much and waste of good syrup, even if its store brand
artificial flavored!
>
>Spam in any form, fried bologna, those are hanging offenses!


Well, some of us just are, like a horse... Katrinka tells me it's
genetic.

Sheldon (whose offences are penal/penile)

Wayne Boatwright > wrote:
>My childhood didn't include any of that, thank God! Our family must have
>already been further up the food chain. :-) My mother's housekeeper used
>to tell of roasting possums, and we were quite happy to only have heard
>about it.
Oh, Wayne, I feel sorry for you! I hope you saw my post about being
introduced to "polenta" as a child in the form of fried mush. When I
asked my mom a few years ago how to make it, she said"why would you
want to eat that crap? We only had it because your dad was on strike
for 2 months". OK, I'll admit it - the possum is going a little too
far even for me - possum, the OTHER yellow meat.

On Sun 06 Mar 2005 01:38:58p, TheAlligator wrote in rec.food.cooking:

> Wayne Boatwright > wrote:
>>My childhood didn't include any of that, thank God! Our family must have
>>already been further up the food chain. :-) My mother's housekeeper used
>>to tell of roasting possums, and we were quite happy to only have heard
>>about it.
> Oh, Wayne, I feel sorry for you! I hope you saw my post about being
> introduced to "polenta" as a child in the form of fried mush. When I
> asked my mom a few years ago how to make it, she said"why would you
> want to eat that crap? We only had it because your dad was on strike

Now, that's something I did have as a kid, and loved it! My grandmother
would occasionally make wonderful fried mush for breakfast, along with
fried apples, and streak-a-lean or ham on the side.

> for 2 months". OK, I'll admit it - the possum is going a little too
> far even for me - possum, the OTHER yellow meat.
>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Charles Gifford wrote:
> " BOB" > wrote in message
> ...
>> Orc General wrote:
>>>
>>> How do you normally eat this thing? Can it be eaten raw
>>> right out of the rectangular can?
>>
>> Grilled. Over a high heat charcoal fire.
>>
>> BOB
>
> Indeed Bob. It makes a great "hamburger" that way.
>
> Charlie

LOL, Charlie! I'm not sure that I'd call it hamburger, even in the
quotes, but yes, same idea. I even use a bun, ketchup, lettuce and
tomato, so I guess your "hamburger" isn't really that far off.

It's good too! This thread has given me a craving...must get Spam®...must
grill Spam®.
;-)

BOB

In article . com>,
"Sheldon" > wrote:

> "D.A.Martinich" writes:
> >I can put syrup on a lot of things, eggs, grits, bacon, sausage, but
> thats too >much and waste of good syrup, even if its store brand
> artificial flavored!
> >
> >Spam in any form, fried bologna, those are hanging offenses!
>
>
> Well, some of us just are, like a horse... Katrinka tells me it's
> genetic.
>
> Sheldon (whose offences are penal/penile)
>

Ooh Shel' baby,
are you really like a horse???

<winks>
--
K.

In article >,
(TheAlligator) wrote:

> Wayne Boatwright > wrote:
> >My childhood didn't include any of that, thank God! Our family must have
> >already been further up the food chain. :-) My mother's housekeeper used
> >to tell of roasting possums, and we were quite happy to only have heard
> >about it.
> Oh, Wayne, I feel sorry for you! I hope you saw my post about being
> introduced to "polenta" as a child in the form of fried mush. When I
> asked my mom a few years ago how to make it, she said"why would you
> want to eat that crap? We only had it because your dad was on strike
> for 2 months". OK, I'll admit it - the possum is going a little too
> far even for me - possum, the OTHER yellow meat.

<shiver> I've rehabbed baby possums...
Those creatures are chock FULL of parasitic worms here in the south!!!
I won't go into detail, after all this is a food list.

I'd have to be starving to death to eat one, and I still might have
trouble keeping it down. :-P

Just the thought... <ralph!>
--
K.

In article >,
Wayne Boatwright > wrote:

> On Sun 06 Mar 2005 01:38:58p, TheAlligator wrote in rec.food.cooking:
>
> > Wayne Boatwright > wrote:
> >>My childhood didn't include any of that, thank God! Our family must have
> >>already been further up the food chain. :-) My mother's housekeeper used
> >>to tell of roasting possums, and we were quite happy to only have heard
> >>about it.
> > Oh, Wayne, I feel sorry for you! I hope you saw my post about being
> > introduced to "polenta" as a child in the form of fried mush. When I
> > asked my mom a few years ago how to make it, she said"why would you
> > want to eat that crap? We only had it because your dad was on strike
>
> Now, that's something I did have as a kid, and loved it! My grandmother
> would occasionally make wonderful fried mush for breakfast, along with
> fried apples, and streak-a-lean or ham on the side.
>
> > for 2 months". OK, I'll admit it - the possum is going a little too
> > far even for me - possum, the OTHER yellow meat.
> >
>
> --
> Wayne Boatwright

I actually love fried cornmeal as well. :-)

My mom made "scrapple"

She would boil a ham bone and use the juice as the stock and flavoring
to make the cornmeal loaves, and would include any remaining ham meat
from the bone mixed with the cornmeal, and maybe add some crumbled bacon.
Properly made ham stock helped to solidify the whole thing when placed
into loaf pans to cool and form. She would line the loaf pans with wax
paper for ease of removal.

It's delicious fried in butter and served with more butter and maple
syrup! :-d

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

One time on Usenet, Katra > said:

> My mom made "scrapple"
>
> She would boil a ham bone and use the juice as the stock and flavoring
> to make the cornmeal loaves, and would include any remaining ham meat
> from the bone mixed with the cornmeal, and maybe add some crumbled bacon.
> Properly made ham stock helped to solidify the whole thing when placed
> into loaf pans to cool and form. She would line the loaf pans with wax
> paper for ease of removal.
>
> It's delicious fried in butter and served with more butter and maple
> syrup! :-d

Sounds *much* better than the scrapple I saw at my butcher shop
when I lived in Central PA -- it really was made out of all sorts
of scraps and had an ugly greyish hue. I'll stick to Spam...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

In article >,
(Gal Called J.J.) wrote:

> One time on Usenet, Katra > said:
>
> > My mom made "scrapple"
> >
> > She would boil a ham bone and use the juice as the stock and flavoring
> > to make the cornmeal loaves, and would include any remaining ham meat
> > from the bone mixed with the cornmeal, and maybe add some crumbled bacon.
> > Properly made ham stock helped to solidify the whole thing when placed
> > into loaf pans to cool and form. She would line the loaf pans with wax
> > paper for ease of removal.
> >
> > It's delicious fried in butter and served with more butter and maple
> > syrup! :-d
>
> Sounds *much* better than the scrapple I saw at my butcher shop
> when I lived in Central PA -- it really was made out of all sorts
> of scraps and had an ugly greyish hue. I'll stick to Spam...

Ew! <lol>
No, mom's scrapple was always yellow with just the ham and bacon bits
showing. It's quite delicious!
--
K.

"Fudge" >, if that's their real name, wrote:

> Personally, I would not feed this stuff to my dog but you could try an
>Oriental Twist. SPAM SUSHI. Make up sushi rice with some sweet Mirin type
>rice vinegar. Compress the cooled sushi rice into the Spam can as a mould.
>Remove rice block from can and place finely sliced slabs of spam over the
>rice. Serve with great flair. Serve with a budget white wine. Lots of it!!!!
>Possible dipping sauces/condiments could include yellow mustard or ketchup.
>URRRRRPP!!!!

The Spam Museum has a series of films about how to attempt to make their
product palatable. This was one of them, but the technique and results
were a lot classier.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >, "Orc
General" > wrote:

> How do you prepare luncheon meat for eating. I am talking about Hormel's
> Spam that you buy at the grocery.
>
> What I do normally is have a frying pan on low heat. Slice the spam
> bar into thin slices and toss it in the frying pan to heat it up to
> almost a brownish colour.

>
> How do you normally eat this thing?

I don't think I've had SPAM (note the correct capital letters) in 20
years -- my husband likes it, but I kind of cringe at the thought.

> Can it be eaten raw right out of the rectangular can?

I'm pretty sure it's not raw and could be eaten without further
preparation.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article . net>,
"Charles Gifford" > wrote:

> I am amused that I am eating Spam for dinner tonight. Your post is
> certainly timely. I will cut the block in half to make 2 "fillets".
> One slice I will eat in a couple of days. The other slice I will fry
> until slightly browned and heated through. I will eat it with
> assorted vegetables and boiled new potatoes dripping in butter. Pears
> will follow. Thus will my supper be actualized but its promise
> unfulfilled until I complete it with strong coffee and 1/2 lb. of
> See's Chocolates.

> Charlie, proud Spam eater

The Hormel folks will love you, Charlie. Whatever floats your boat,
Hon. I've never been a fan of the stuff and now I'm trying to reform my
unhealthful eating habits. Ugh. I've been doing pretty well for about
two days until the devil came into my soul and I hate way too much crisp
turkey skin from the roasted turkey breast I fixed for lunch. Some to
think of it, the rest of the noon meal wasn't so virtuous, either:
Bread dressing, wild rice, mashed potatoes and gravy. And cooked
broccoli. And some raspberry Jell-o. I haven't made Jell-o in *years*
-- this package was from 2000 (remember how I was saying that I date
stuff when I purchase it?)

Can I come for coffee and the See's?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, " BOB"
> wrote:

> Charles Gifford wrote:
> > " BOB" > wrote in message
> > ...
> >> Orc General wrote:
> >>>
> >>> How do you normally eat this thing? Can it be eaten raw
> >>> right out of the rectangular can?
> >>
> >> Grilled. Over a high heat charcoal fire.
> >>
> >> BOB
> >
> > Indeed Bob. It makes a great "hamburger" that way.
> >
> > Charlie
>
> LOL, Charlie! I'm not sure that I'd call it hamburger, even in the
> quotes, but yes, same idea. I even use a bun, ketchup, lettuce and
> tomato, so I guess your "hamburger" isn't really that far off.
>
> It's good too! This thread has given me a craving...must get
> Spam®...must
> grill Spam®.
> ;-)
>
> BOB

How about some SPAM� Croquettes? Gack.
Ingredients
- 1 SPAM® Classic (12-ounce) can flaked
- 3/4 cup fine dry bread crumbs divided
- 1/3 cup minced celery
- 1/3 cup minced green onion
- 1 egg
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup minced parsley or cilantro
- 1/4 cup CARAPELLI® Light Olive Oil
- Salsa


SPAM� Croquettes
Servings: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Directions
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.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Sun 06 Mar 2005 03:40:13p, Katra wrote in rec.food.cooking:

> In article >,
> (Gal Called J.J.) wrote:
>
>> One time on Usenet, Katra > said:
>>
>> > My mom made "scrapple"
>> >
>> > She would boil a ham bone and use the juice as the stock and
>> > flavoring to make the cornmeal loaves, and would include any
>> > remaining ham meat from the bone mixed with the cornmeal, and maybe
>> > add some crumbled bacon. Properly made ham stock helped to solidify
>> > the whole thing when placed into loaf pans to cool and form. She
>> > would line the loaf pans with wax paper for ease of removal.
>> >
>> > It's delicious fried in butter and served with more butter and maple
>> > syrup! :-d
>>
>> Sounds *much* better than the scrapple I saw at my butcher shop
>> when I lived in Central PA -- it really was made out of all sorts of
>> scraps and had an ugly greyish hue. I'll stick to Spam...
>
> Ew! <lol>
> No, mom's scrapple was always yellow with just the ham and bacon bits
> showing. It's quite delicious!

Homemade scrapple is delicious. We never had it at home, but I have made
it a few times. A friend bought some at a butcher shop that was gray. I
wouldn't touch it. Ugh!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Katra wrote:
[snip]
> <shiver> I've rehabbed baby possums...
> Those creatures are chock FULL of parasitic worms here in the
> south!!! I won't go into detail, after all this is a food list.
>
> I'd have to be starving to death to eat one, and I still might have
> trouble keeping it down. :-P
>
> Just the thought... <ralph!>

I don't know if they are full of worms here on the west coast, but they
do seem to be tired and sleepy all the time....

-aem

"The Ranger" > wrote in message
...
> Charles Gifford > proclaimed in message
> ink.net...
> [snip]
> > Charlie, proud Spam eater
>
> Just how many Guinness have you had?! <EG>
>
> The Ranger
>

Just one 4-pack at that point. I napped until Buffy came on TV then cooked
my supper, missing part of Stargate SG1 in the process. I hate it when that
happens.

Charlie

The really horrinle stuff is from the
SPAM wannabes. ( TREET? )

Still comes in a cute square can,
but the contents are/is
some sort of orangey-hot-dog consistensy
mystery meat.....

it's the spam of the SPAM world.



On Sun, 06 Mar 2005 23:42:39 GMT, Rick Rider
> wrote:

> On Sat, 5 Mar 2005 19:18:18 -0800, "Orc General" > wrote:
>>
>>>How do you prepare luncheon meat for eating. I am talking about Hormel's
>>>Spam that you buy at the grocery.
>>
>Cubed and used in stir fry. Or dice it and mix it with veggies and ramen noodles.
>
>Fry a slice and put it on rye bread with lettuce, tomato, onion and your favorite
>condiments
>
>Lots of ways to use SPAM
>
>
>I just don't want it in my e-mail. :-)

<rj>

Charles Gifford > wrote in message
nk.net...
> > > Charlie, proud Spam eater
> >
> > Just how many Guinness have you had?! <EG>
> >
> Just one 4-pack at that point.

Well I'll slug one back from a frosted mug -- to you continued good
health, sir!

The "Yard work is thirsty business" Ranger

"Wayne Boatwright" > wrote in message
...
> On Sat 05 Mar 2005 09:13:05p, The Ranger wrote in rec.food.cooking:
>
> > Charles Gifford > proclaimed in message
> > ink.net...
> > [snip]
> >> Charlie, proud Spam eater
> >
> > Just how many Guinness have you had?! <EG>
> >
> > The Ranger
>
> Heh! Charlie probably made Spam and Guinness stew!
>
> --
> Wayne Boatwright

It gives one pause does it not! On the whole, I think not though.

Charlie, the traditionalist

"Melba's Jammin'" > wrote in message
...
>
> The Hormel folks will love you, Charlie. Whatever floats your boat,
> Hon. I've never been a fan of the stuff and now I'm trying to reform my
> unhealthful eating habits. Ugh. I've been doing pretty well for about
> two days until the devil came into my soul and I hate way too much crisp
> turkey skin from the roasted turkey breast I fixed for lunch. Some to
> think of it, the rest of the noon meal wasn't so virtuous, either:
> Bread dressing, wild rice, mashed potatoes and gravy. And cooked
> broccoli. And some raspberry Jell-o. I haven't made Jell-o in *years*
> -- this package was from 2000 (remember how I was saying that I date
> stuff when I purchase it?)
>
> Can I come for coffee and the See's?

It sounds like fine dining to me Barb! I would ask to be excused from the
turkey though. I do enjoy Jell-O though. I like it with cream, either
whipped or liquid. It is heathenish, but I love Jell-O salads too. I'll put
a favorite at the bottom of this epistle. As for the coffee, certainly but
the See's is gone.

Charlie, chocolate glutton

I got this recipe from my mother-in-law. I have no idea where she got it,
but we have been eating it for 40 years.

GOLDEN GLOW SALAD

Source: MIL

1 pkg. lemon Jell-O
1 cup boiling water
1 cup pineapple juice
1 cup grated carrots
1 tbs. cider vinegar
1/2 tsp. salt
1 cup canned pineapple
1/2 cup pecan meats, coarsely chopped

Dissolve Jell-O in boiling water. Add pineapple juice, vinegar and salt.
Chill.

When slightly thick, add pineapple, carrots and nuts. Turn into a mold.
Chill.

On Sun 06 Mar 2005 06:30:34p, Charles Gifford wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sat 05 Mar 2005 09:13:05p, The Ranger wrote in rec.food.cooking:
>>
>> > Charles Gifford > proclaimed in message
>> > ink.net... [snip]
>> >> Charlie, proud Spam eater
>> >
>> > Just how many Guinness have you had?! <EG>
>> >
>> > The Ranger
>>
>> Heh! Charlie probably made Spam and Guinness stew!
>>
>> --
>> Wayne Boatwright
>
> It gives one pause does it not! On the whole, I think not though.
>
> Charlie, the traditionalist

It makes me pause long enough to think better of it! :-)

I made a great beef and Guinness stew today. Now that was really tasty.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 06 Mar 2005 06:40:08p, Charles Gifford wrote in rec.food.cooking:

>
> "Melba's Jammin'" > wrote in message
> ...
>>
>> The Hormel folks will love you, Charlie. Whatever floats your boat,
>> Hon. I've never been a fan of the stuff and now I'm trying to reform
>> my unhealthful eating habits. Ugh. I've been doing pretty well for
>> about two days until the devil came into my soul and I hate way too
>> much crisp turkey skin from the roasted turkey breast I fixed for
>> lunch. Some to think of it, the rest of the noon meal wasn't so
>> virtuous, either: Bread dressing, wild rice, mashed potatoes and gravy.
>> And cooked broccoli. And some raspberry Jell-o. I haven't made
>> Jell-o in *years* -- this package was from 2000 (remember how I was
>> saying that I date stuff when I purchase it?)
>>
>> Can I come for coffee and the See's?
>
> It sounds like fine dining to me Barb! I would ask to be excused from
> the turkey though. I do enjoy Jell-O though. I like it with cream,
> either whipped or liquid. It is heathenish, but I love Jell-O salads
> too. I'll put a favorite at the bottom of this epistle. As for the
> coffee, certainly but the See's is gone.
>
> Charlie, chocolate glutton
>
> I got this recipe from my mother-in-law. I have no idea where she got
> it, but we have been eating it for 40 years.
>
> GOLDEN GLOW SALAD
>
> Source: MIL
>
> 1 pkg. lemon Jell-O
> 1 cup boiling water
> 1 cup pineapple juice
> 1 cup grated carrots
> 1 tbs. cider vinegar
> 1/2 tsp. salt
> 1 cup canned pineapple
> 1/2 cup pecan meats, coarsely chopped
>
> Dissolve Jell-O in boiling water. Add pineapple juice, vinegar and salt.
> Chill.
>
> When slightly thick, add pineapple, carrots and nuts. Turn into a mold.
> Chill.

Is this the one from JOC?

I have to admit to like this one, as well as others. My personal favorite
is a congealed salad that originated soon after the turn of the last
century.


* Exported from MasterCook *

Perfection Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : jello, salads, vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes unflavored gelatin
2 3/4 c water
1/4 c cider vinegar
2 c finely shredded cabbage
1/2 c chopped green pepper
1/3 c lemon juice
1/2 c sugar
1/2 t salt
1 c chopped celery
2 Oz Jar Sliced Pimiento -- *see Note

* Drain and chop the jar of pimientos.

In medium saucepan, soften gelatine in lemon juice; let stand 1 minute.
Over low heat, cook until gelatine dissolves.
Add water, sugar, vinegar and salt; stir until sugar disssolves.
Chill until partially set.
Fold in remaining ingredients; pour into lightly oiled 6-cup mold.
Chill until set, about 3 hours or overnight.
Refrigerate leftovers.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article . net>,
"Charles Gifford" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > The Hormel folks will love you, Charlie. Whatever floats your
> > boat, Hon. I've never been a fan of the stuff and now I'm trying
> > to reform my unhealthful eating habits. Ugh. I've been doing
> > pretty well for about two days until the devil came into my soul
> > and I hate way too much crisp turkey skin from the roasted turkey
> > breast I fixed for lunch. Some to think of it, the rest of the noon
> > meal wasn't so virtuous, either: Bread dressing, wild rice, mashed
> > potatoes and gravy. And cooked broccoli. And some raspberry
> > Jell-o. I haven't made Jell-o in *years* -- this package was from
> > 2000 (remember how I was saying that I date stuff when I purchase
> > it?)

> > Can I come for coffee and the See's?
>
> It sounds like fine dining to me Barb! I would ask to be excused from
> the turkey though. I do enjoy Jell-O though. I like it with cream,
> either whipped or liquid.

I used to have it with milk when I was a kid.

> It is heathenish, but I love Jell-O salads
> too. I'll put a favorite at the bottom of this epistle. As for the
> coffee, certainly but the See's is gone.

Pig. Swine.

> Charlie, chocolate glutton

See above. "-)
>
> I got this recipe from my mother-in-law. I have no idea where she got it,
> but we have been eating it for 40 years.

That looks like the "fancy version" of something my mom used to make --
and me, too. We did the girl version, though. Do you serve it with a
little mayo topping?

>
> GOLDEN GLOW SALAD
>
> Source: MIL
>
> 1 pkg. lemon Jell-O
> 1 cup boiling water
> 1 cup pineapple juice
> 1 cup grated carrots
> 1 tbs. cider vinegar
> 1/2 tsp. salt
> 1 cup canned pineapple
> 1/2 cup pecan meats, coarsely chopped
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

The Ranger wrote:
> Charles Gifford > wrote in message
> nk.net...
>>>> Charlie, proud Spam eater
>>>
>>> Just how many Guinness have you had?! <EG>
>>>
>> Just one 4-pack at that point.
>
> Well I'll slug one back from a frosted mug -- to you
> continued good health, sir!
>
> The "Yard work is thirsty business" Ranger

Ok, never having consumed Guiness from a frosty mug, do the bubbles still
sink to the bottom like they do in a regular beer glass?

BOB
inquiring mind needs to know...

On Mon 07 Mar 2005 03:43:57a, Don Gray wrote in rec.food.cooking:

> In message Wayne Boatwright > wrote:
>
>> Charles Gifford wrote in rec.food.cooking:
>> > "Wayne Boatwright
>> >> The Ranger wrote in rec.food.cooking:
>> >>
>> >> > Charles Gifford > proclaimed in message
>> >> >> Charlie, proud Spam eater
>> >> >
>> >> > Just how many Guinness have you had?! <EG>
>> >> >
>> >> > The Ranger
>> >>
>> >> Heh! Charlie probably made Spam and Guinness stew!
>> >>
>> >> Wayne Boatwright
>> >
>> > It gives one pause does it not! On the whole, I think not though.
>> >
>> > Charlie, the traditionalist
>>
>> It makes me pause long enough to think better of it! :-)
>>
>> I made a great beef and Guinness stew today. Now that was really
>> tasty.
>>
> I used to get a fried spam sandwich from the local corner shop, to eat
> before school. Never could get decent spam to cook myself!
>
> I often make either Guinness and beef stew. Even better is Guinness and
> beef pie. I first came across it in a pub in Liverpool. Lip-smakingly
> good!
>
> Bye the way Wayne, you asked me, on an UK group for a recipe to produce
> a Meat & Potato pie. You never came back on it. Did you ever make it? .
>
> Don

Hi, Don. Yes, I did make the pie, and I thouht I posted results. I
intended to. Sorry. The pie was a great success. What I did... I cut
up a chuck roast in slightly larger than bite-size cubes (to allow for
shrinkage), browned it in a bit of lard. Browned some onion in the same,
then put all in the slow cooker and added some "Better than Boullion"
mixed in water (see below) to reinforce the beef flavor. Added cubes of
potato and cooked on low until tender. Made a browned roux of flour and
butter and thickened the stewing liquid to a nice gravy, adding back the beef
and potato. Meanwhile I
lined a deep pie dish with shortcrust pastry and sealed with egg white,
then tipped in the filling and covered with shortcrust pastry. Painted
the pastry with egg wash and baked 'til nicely done and golden brown. I
should have baked two! This one lasted no time at all. I will have to try
another with Guinness added to the mix.



--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 07 Mar 2005 04:54:06a, Wayne Boatwright wrote in rec.food.cooking:

> On Mon 07 Mar 2005 03:43:57a, Don Gray wrote in rec.food.cooking:
>> Bye the way Wayne, you asked me, on an UK group for a recipe to produce
>> a Meat & Potato pie. You never came back on it. Did you ever make it? .
>>
>> Don
>
> Hi, Don. Yes, I did make the pie, and I thouht I posted results. I
> intended to. Sorry. The pie was a great success. What I did... I cut
> up a chuck roast in slightly larger than bite-size cubes (to allow for
> shrinkage), browned it in a bit of lard. Browned some onion in the same,
> then put all in the slow cooker and added some "Better than Boullion"
> mixed in water (see below) to reinforce the beef flavor. Added cubes of
> potato and cooked on low until tender. Made a browned roux of flour and
> butter and thickened the stewing liquid to a nice gravy, adding back the
> beef and potato. Meanwhile I
> lined a deep pie dish with shortcrust pastry and sealed with egg white,
> then tipped in the filling and covered with shortcrust pastry. Painted
> the pastry with egg wash and baked 'til nicely done and golden brown. I
> should have baked two! This one lasted no time at all. I will have to
> try another with Guinness added to the mix.

Oops, I hit the send button too soon!

Meant to add that I also caramelized some tiny boiling onions, then cooked
'til tender and added to the meat and potato mix before filling the pastry.
I also added some Lea & Perrins to the beef and potato while cooking.

I was also going to give Bisto a try since others had mentioned it, but
didn't have time to go to the store that carries it here, so I used the
Better than Bouillon. I keep several of their bases on hand, the chicken,
beef, and vegetable. It's quite a good alternative.

http://www.superiortouch.com/btb.htm

Cheers!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

BOB > asked in message
...
> The Ranger wrote:
> > Well I'll slug one back from a frosted mug
[snip]
> Ok, never having consumed Guiness from a frosty mug,
> do the bubbles still sink to the bottom like they do in a
> regular beer glass?

<blink>

I've never paid attention. I'll do some more research and get back to
you with an answer.

The Ranger

One time on Usenet, Wayne Boatwright > said:
> On Sun 06 Mar 2005 03:40:13p, Katra wrote in rec.food.cooking:
> > In article >,
> > (Gal Called J.J.) wrote:
> >> One time on Usenet, Katra > said:

> >> > My mom made "scrapple"
> >> >
> >> > She would boil a ham bone and use the juice as the stock and
> >> > flavoring to make the cornmeal loaves, and would include any
> >> > remaining ham meat from the bone mixed with the cornmeal, and maybe
> >> > add some crumbled bacon. Properly made ham stock helped to solidify
> >> > the whole thing when placed into loaf pans to cool and form. She
> >> > would line the loaf pans with wax paper for ease of removal.
> >> >
> >> > It's delicious fried in butter and served with more butter and maple
> >> > syrup! :-d

> >> Sounds *much* better than the scrapple I saw at my butcher shop
> >> when I lived in Central PA -- it really was made out of all sorts of
> >> scraps and had an ugly greyish hue. I'll stick to Spam...

> > Ew! <lol>
> > No, mom's scrapple was always yellow with just the ham and bacon bits
> > showing. It's quite delicious!

> Homemade scrapple is delicious. We never had it at home, but I have made
> it a few times. A friend bought some at a butcher shop that was gray. I
> wouldn't touch it. Ugh!

DH claims his mother used to buy it and fry it for breakfast. I try not
to think of this when I kiss him... ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Katra > wrote:
><shiver> I've rehabbed baby possums...
>Those creatures are chock FULL of parasitic worms here in the south!!!
>I won't go into detail, after all this is a food list.
>
>I'd have to be starving to death to eat one, and I still might have
>trouble keeping it down. :-P
>
>Just the thought... <ralph!>
>--
>K.
OK, Katra. I just can't get past this one. You've "re-habbed"
possums? I picture miniature scaffolding and lots of paint splatters.

Katra wrote:
>
> In article >,
> (Gal Called J.J.) wrote:
>
> > One time on Usenet, Katra > said:
> >
> > > My mom made "scrapple"
> > >
> > > She would boil a ham bone and use the juice as the stock and flavoring
> > > to make the cornmeal loaves, and would include any remaining ham meat
> > > from the bone mixed with the cornmeal, and maybe add some crumbled bacon.
> > > Properly made ham stock helped to solidify the whole thing when placed
> > > into loaf pans to cool and form. She would line the loaf pans with wax
> > > paper for ease of removal.
> > >
> > > It's delicious fried in butter and served with more butter and maple
> > > syrup! :-d
> >
> > Sounds *much* better than the scrapple I saw at my butcher shop
> > when I lived in Central PA -- it really was made out of all sorts
> > of scraps and had an ugly greyish hue. I'll stick to Spam...

That's because it had lots of liver in it.

> Ew! <lol>

Exactly. I like liver but I don't like it in my
scrapple. I hardly ever eat the scrapple you get in
restaurants. Nor do I buy it in the supermarket.

> No, mom's scrapple was always yellow with just the ham and bacon bits
> showing. It's quite delicious!

I used to make it with a recipe I got from Marcia Adams'
cooking show. It was an Amish or Mennonite recipe. Called
for using good pork (like country style ribs or pork shoulder)
and some sage. She also called for a little ground braunsweiger
but I would leave that out and just use the good pork meat.
However the recipe is a little time-consuming to make so I
switched when I found a "quick and dirty" recipe on rfr one
day. I just uses bulk breakfast sausage which you crumble
up and brown and dump it into the cooked corn meat and then
mold into a loaf pan.

However, as to "toppings", I'm sure maple syrup would be great
but I've always made Marcia Adams' Tomato Gravy to serve with
it. It's just canned dice tomatoes and milk a butter roux to
thicken it. Season with some bay leaf, salt, and pepper.
I love this some much on my scrapple that I have never actually
tried it with maple syrup.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> Katra wrote:
>
>>In article >,
>> (Gal Called J.J.) wrote:
>>
>>
>>>One time on Usenet, Katra > said:
>>>
>>>
>>>>My mom made "scrapple"
>>>>
>>>>She would boil a ham bone and use the juice as the stock and flavoring
>>>>to make the cornmeal loaves, and would include any remaining ham meat
>>>>from the bone mixed with the cornmeal, and maybe add some crumbled bacon.
>>>>Properly made ham stock helped to solidify the whole thing when placed
>>>>into loaf pans to cool and form. She would line the loaf pans with wax
>>>>paper for ease of removal.
>>>>
>>>>It's delicious fried in butter and served with more butter and maple
>>>>syrup! :-d
>>>


Scrapple a.k.a. "Pann Haas"
(_Stocking Up_, Rodale Press, first ed.)

"...cook heads, bones, or any other meat scraps and water in a heavy pot
until meat falls easily from bones. Remove the meat and grind finely.
Strain the broth and return it to the pot with ground meat. Bring to a
boil and slowly add the cereal thickener, stirring constantly to avoid
lumps."

"Usually the cereal is cornmeal, but some of the cornmeal may be
replaced with buckwheat flour in a ratio of 2 parts cornmeal to 1 part
buckwheat flour. A small amount of wheat germ may also replace some of
the cornmeal."

"To make a good-textured scrapple with a rich flavor, we recommend the
following proportions of ingredients:
8 pounds meat
6 pounds broth
2 pounds cereal
Boil the mixture for 30 minutes, stirring constantly to prevent
scorching."

"A few minutes before removing the mixture from the heat season it with:

1 crushed bay leaf
1 Tbsp sage (if desired)
2 Tbsp salt
1 Tbsp sweet marjoram
2 Tbsp pepper
1/2 Tbsp ground nutmeg (if desired)
1 tsp red pepper (if desired)
2 tsp onion powder (if desired)

When the mixture has thickended and begins to leave the sides of the
pot, pour it into loaf pans and chill quickly. Scrapple may be frozen
for up to 2 months. To serve, slice and fry quickly, as you would thick
bacon."


Best regards, :-)
Bob

--
"How to be a Hog Liver Liker? Don't try to psyche it,
Eat yo'self a hog liver an' see if you like it."
-Mason Williams

In article >,
(TheAlligator) wrote:

> Katra > wrote:
> ><shiver> I've rehabbed baby possums...
> >Those creatures are chock FULL of parasitic worms here in the south!!!
> >I won't go into detail, after all this is a food list.
> >
> >I'd have to be starving to death to eat one, and I still might have
> >trouble keeping it down. :-P
> >
> >Just the thought... <ralph!>
> >--
> >K.
> OK, Katra. I just can't get past this one. You've "re-habbed"
> possums? I picture miniature scaffolding and lots of paint splatters.

<grins> My family and I do some volunteer work for Wildlife Rescue. :-)
Young possums are easy to keep and feed once they are weaned and it's
just a matter of letting them get large enough to be released safely. If
done right, they stay very wild!

I've also cared for injured adults (which can be dangerous if you are
not careful!) and I've wormed them as part of their care.

'nuff said. :-P

Kat

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra > wrote:
><grins> My family and I do some volunteer work for Wildlife Rescue. :-)
>Young possums are easy to keep and feed once they are weaned and it's
>just a matter of letting them get large enough to be released safely. If
>done right, they stay very wild!
>
>I've also cared for injured adults (which can be dangerous if you are
>not careful!) and I've wormed them as part of their care.
>
>'nuff said. :-P
Welp, you're a better man than I - wait a minute, that ain't right. I
admire your work, especially because I have had more "possum wars"
here than you could ever imagine. I HATE killing them, and only do it
to protect the other animals, which belong to us. I think it's some
latent psychological trauma which comes from reading all those "Perry
Possum" books to my daughter when she was 2 . . . . . .

Katra wrote:
> In article . com>,
> "Sheldon" > wrote:
>
> > "D.A.Martinich" writes:
> > >I can put syrup on a lot of things, eggs, grits, bacon, sausage,
but
> > thats too >much and waste of good syrup, even if its store brand
> > artificial flavored!
> > >
> > >Spam in any form, fried bologna, those are hanging offenses!
> >
> >
> > Well, some of us just are, like a horse... Katrinka tells me it's
> > genetic.
> >
> > Sheldon (whose offences are penal/penile)
> >
>
> Ooh Shel' baby,
> are you really like a horse???
>
> <winks>
>
I don't pony around with just anyone... you'll have to agree to be my
mane mare to find out. snort-snort

Sheldong

"Wayne Boatwright" > wrote in message
...
> On Sun 06 Mar 2005 06:30:34p, Charles Gifford wrote in rec.food.cooking:
>
> >
> > It gives one pause does it not! On the whole, I think not though.
> >
> > Charlie, the traditionalist
>
> It makes me pause long enough to think better of it! :-)
>
> I made a great beef and Guinness stew today. Now that was really tasty.
>
> --
> Wayne Boatwright

Did you use my recipe from the R.F.C. Cookbook? <grin>

Charlie

"Wayne Boatwright" > wrote in message
...
>
> Is this the one from JOC?

I have no idea! It is certainly possible although my MIL did not have a JOC.
A friend may well had had it and given the recipe to her. I admit that the
name of the recipe is of my invention.

> I have to admit to like this one, as well as others. My personal favorite
> is a congealed salad that originated soon after the turn of the last
> century.
>
>
> * Exported from MasterCook *
>
> Perfection Salad

Thank you! This looks perfectly edible! I have saved it and will eventually
get around to trying it -- I am so damnably slow these days.

Charlie

"Melba's Jammin'" > wrote in message
...
> In article . net>,
> "Charles Gifford" > wrote:
>
>
> > > Can I come for coffee and the See's?
> >
> > It sounds like fine dining to me Barb! I would ask to be excused from
> > the turkey though. I do enjoy Jell-O though. I like it with cream,
> > either whipped or liquid.
>
> I used to have it with milk when I was a kid.

Yep.

> > It is heathenish, but I love Jell-O salads
> > too. I'll put a favorite at the bottom of this epistle. As for the
> > coffee, certainly but the See's is gone.
>
> Pig. Swine.

<perk> Yes?

> >
> > I got this recipe from my mother-in-law. I have no idea where she got
it,
> > but we have been eating it for 40 years.
>
> That looks like the "fancy version" of something my mom used to make --
> and me, too. We did the girl version, though. Do you serve it with a
> little mayo topping?

No, we never served it with a mayo topping. We often had a strawberry salad
that had a mayo topping (oh, and on an orange one too!). I'll have to post
some of these. I suppose my very favorite Jell-O salad is cherry (or
strawberry) Jell-O with canned fruit coctail mixed in and topped with
whipped cream. I sometimes vary it by using Dole's Tropical Fruit Coctail
instead of plain fruit coctail.

Charlie, suddenly wanting Jell-O

"<RJ>" > wrote in message
...
>
> The really horrinle stuff is from the
> SPAM wannabes. ( TREET? )

Not to mention PREM!

Charlie

> Still comes in a cute square can,
> but the contents are/is
> some sort of orangey-hot-dog consistensy
> mystery meat.....
>
> it's the spam of the SPAM world.
>
>
>
> On Sun, 06 Mar 2005 23:42:39 GMT, Rick Rider
> > wrote:
>
> > On Sat, 5 Mar 2005 19:18:18 -0800, "Orc General"
> wrote:
> >>
> >>>How do you prepare luncheon meat for eating. I am talking about
Hormel's
> >>>Spam that you buy at the grocery.
> >>
> >Cubed and used in stir fry. Or dice it and mix it with veggies and ramen
noodles.
> >
> >Fry a slice and put it on rye bread with lettuce, tomato, onion and your
favorite
> >condiments
> >
> >Lots of ways to use SPAM
> >
> >
> >I just don't want it in my e-mail. :-)
>
> <rj>

Charles Gifford wrote:

> GOLDEN GLOW SALAD
>
> Source: MIL
>
> 1 pkg. lemon Jell-O
> 1 cup boiling water
> 1 cup pineapple juice
> 1 cup grated carrots
> 1 tbs. cider vinegar
> 1/2 tsp. salt
> 1 cup canned pineapple
> 1/2 cup pecan meats, coarsely chopped
>
> Dissolve Jell-O in boiling water. Add pineapple juice,
> vinegar and salt. Chill.
>
> When slightly thick, add pineapple, carrots and nuts.
> Turn into a mold. Chill.

Sounds like it would taste like my Mom's recipe for Golden Glow Salad.
She'd sometimes add raisons because my Dad liked the raisons. It was
always topped with a dollop of Miracle Whip on each serving.

I'll have to give it a try, for old time sake. Comfort food this weekend!
Thanks, Charlie.

BOB

On Mon 07 Mar 2005 05:12:20p, Charles Gifford wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>>
>> Is this the one from JOC?
>
> I have no idea! It is certainly possible although my MIL did not have a
> JOC. A friend may well had had it and given the recipe to her. I admit
> that the name of the recipe is of my invention.

I was curious enough to check JOC because it sounded so familiar. They do,
in fact, have a recipe by the same name and almost identical ingredients. The
JOC version has twice as many carrots and no vinegar. I prefer what you
posted.

>> I have to admit to like this one, as well as others. My personal
>> favorite is a congealed salad that originated soon after the turn of
>> the last century.
>>
>>
>> * Exported from MasterCook *
>>
>> Perfection Salad
>
> Thank you! This looks perfectly edible! I have saved it and will
> eventually get around to trying it -- I am so damnably slow these days.

I love the cabbage in it!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974