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

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

Yeah, I slice it up right from the can and slap it between slices of
bread with plenty of mayo and yellow mustard. American classic.

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

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


I like it fried (especially with pancakes and syrup), but it is fully
cooked already right from the can.

Bob

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

I guess by "luncheon meat" you mean *spiced ham*. I happen to like
Hormel's Spam but I don't think it qualifies as spiced ham. I happen
like Boar's Head "spiced ham" better, but it costs 2.5 times more. My
personal preference is not to heat either of them, I like both cold,
thinly sliced in a sandwich... in fact just today I went to Sam's Club
and bought four 4 packs (16 cans) of Hormel Spam... how many of yoose
can boast they've more than a dozen cans of Spam in their larder... how
many would have the balls to admit it.

Sheldon

Sheldon > wrote in message
oups.com...
> in fact just today I went to Sam's Club and bought four
> 4 packs (16 cans) of Hormel Spam...

I always knew you were a cheap son of a bitch because of your
pasta-filling attitude towards invited guests but your pride in being
that cheap son of bitch even surprises me since it would seem you horde
that canned crap like it was gold.

ObSpam: Proudly proclaiming I haven't had any since 1975.

The Ranger
--
He knows so little and knows it so fluently.
-- Ellen Glasgow

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

> 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? Can it be eaten raw right out of
> the
> > rectangular can?
>
> I guess by "luncheon meat" you mean *spiced ham*. I happen to like
> Hormel's Spam but I don't think it qualifies as spiced ham. I happen
> like Boar's Head "spiced ham" better, but it costs 2.5 times more. My
> personal preference is not to heat either of them, I like both cold,
> thinly sliced in a sandwich... in fact just today I went to Sam's Club
> and bought four 4 packs (16 cans) of Hormel Spam... how many of yoose
> can boast they've more than a dozen cans of Spam in their larder... how
> many would have the balls to admit it.
>
> Sheldon
>

We knows ya got lossa balls Shel' honey! ;-)

I prefer it fried.
It's also not bad in Omelets on a camping trip......

--
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

On 5 Mar 2005 17:20:18 -0800, "Sheldon" > wrote:

>
>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? Can it be eaten raw right out of
>the
>> rectangular can?
>
>I guess by "luncheon meat" you mean *spiced ham*. I happen to like
>Hormel's Spam but I don't think it qualifies as spiced ham. I happen
>like Boar's Head "spiced ham" better, but it costs 2.5 times more. My
>personal preference is not to heat either of them, I like both cold,
>thinly sliced in a sandwich... in fact just today I went to Sam's Club
>and bought four 4 packs (16 cans) of Hormel Spam... how many of yoose
>can boast they've more than a dozen cans of Spam in their larder... how
>many would have the balls to admit it.
>
>Sheldon
>
no sadly i have only 8 cans onhand atm...hmmm time to go shopping, my
larder is depleted...chuckle...hag k


Pull a Loraine Bobit (cut of Waynes Penis) to reply

spam musubi (aka spam 'sushi' from hawaii):

http://www.foodnetwork.com/food/reci..._12652,00.html

______
http://www.indiecookbooks.com
nothing but reviews of independent cookbooks from churches, community
groups, and self-published authors.

(Hag & Stenni), if that's their real name,
wrote:

>no sadly i have only 8 cans onhand atm...hmmm time to go shopping, my
>larder is depleted...chuckle...hag k

HAG! Where ya been hidin'? I thought you said that Spam would never cross
your thresh hold. I was going to mail some to Stenni for Christmas, but
then we ran out of money.

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_

Sheldon wrote:
> 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? Can it be eaten raw
>> right out of the rectangular can?
>
> I guess by "luncheon meat" you mean *spiced ham*. I
> happen to like Hormel's Spam but I don't think it
> qualifies as spiced ham. I happen like Boar's Head
> "spiced ham" better, but it costs 2.5 times more. My
> personal preference is not to heat either of them, I like
> both cold, thinly sliced in a sandwich... in fact just
> today I went to Sam's Club and bought four 4 packs (16
> cans) of Hormel Spam... how many of yoose can boast
> they've more than a dozen cans of Spam in their larder...
> how many would have the balls to admit it.
>
> Sheldon

I never buy more than one of the 4 packs at a time, so the most I have on
hand at once is 4 or less.
I like it grilled over a hot charcoal fire.

BOB

"Sheldon" > wrote in message

> how many of yoose
> can boast they've more than a dozen cans of Spam in their larder... how
> many would have the balls to admit it.
>
> Sheldon
>

Nope, only six.

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

>I like both cold,
>thinly sliced in a sandwich... in fact just today I went to Sam's Club
>and bought four 4 packs (16 cans) of Hormel Spam... how many of yoose
>can boast they've more than a dozen cans of Spam in their larder... how
>many would have the balls to admit it.

If I had 16 cans of Spam in my cupboards, I'd kill myself.

That being said, if you're ever in Southern Minnesota, I'll bet you'd have
a wonderful time at the Spam Museum in Austin. It's a lot of fun, and if
you're interested, you can learn a lot about it. Anything there is to know
about Spam - it's there.
http://www.spam.com/

When Archon and I went there, we discovered that Spam is made in Denmark,
but isn't sold there. He'd never tried the stuff. He seems to still be
alive after the experience.

Do you have any idea how many different flavors of Spam are available? At
least a dozen.

Sorry. I just woke up and I'm babbling.

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_

On Sat 05 Mar 2005 11:05:30p, Damsel in dis Dress wrote in rec.food.cooking:

> If I had 16 cans of Spam in my cupboards, I'd kill myself.

If I had that many, my homeless donation would be much bigger.

> Sorry. I just woke up and I'm babbling.

Like a brook! :-)

> Carol

--
Wayne Boatwright
____________________________________________

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

In article >,
Damsel in dis Dress > wrote:

> "Sheldon" >, if that's their real name, wrote:
>
> >I like both cold,
> >thinly sliced in a sandwich... in fact just today I went to Sam's Club
> >and bought four 4 packs (16 cans) of Hormel Spam... how many of yoose
> >can boast they've more than a dozen cans of Spam in their larder... how
> >many would have the balls to admit it.
>
> If I had 16 cans of Spam in my cupboards, I'd kill myself.

<giggles>
I personally don't buy that stuff, but my dad does and adores the
"turkey spam".

<sigh>

>
> That being said, if you're ever in Southern Minnesota, I'll bet you'd have
> a wonderful time at the Spam Museum in Austin. It's a lot of fun, and if
> you're interested, you can learn a lot about it. Anything there is to know
> about Spam - it's there.
> http://www.spam.com/
>
> When Archon and I went there, we discovered that Spam is made in Denmark,
> but isn't sold there. He'd never tried the stuff. He seems to still be
> alive after the experience.
>
> Do you have any idea how many different flavors of Spam are available? At
> least a dozen.
>
> Sorry. I just woke up and I'm babbling.
>
> Carol

--
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

Speaking of cooked luncheon meat, I remember hearing a Country song
many years ago describing a jailhouse meal of fried baloney. And then
I found out, when friends moved to Canada that fried baloney with
maple syrup was popular up there in the Frozen North. It's an
interesting world....

D.M.

"D.A.Martinich" > wrote in message
oups.com...
> Speaking of cooked luncheon meat, I remember hearing a Country song
> many years ago describing a jailhouse meal of fried baloney. And then
> I found out, when friends moved to Canada that fried baloney with
> maple syrup was popular up there in the Frozen North. It's an
> interesting world....
>
> D.M.
>

When I was a kid and my Dad made us Sunday breakfast, it was likely to be
fried Spam and eggs or fried baloney and eggs. Although the baloney was from
the butcher and sliced thick, like 3/8" or so. Or fried cornbread (in bacon
grease) with buttermilk poured on it. Jeeze Louise, no wonder I battle high
cholesterol.

Michael

"D.A.Martinich" > wrote in message
oups.com...
> Speaking of cooked luncheon meat, I remember hearing a Country song
> many years ago describing a jailhouse meal of fried baloney. And then
> I found out, when friends moved to Canada that fried baloney with
> maple syrup was popular up there in the Frozen North. It's an
> interesting world....
>
> D.M.

I ate balogna that way as a youth in San Diego (Escondido) --- except I ate
it with Log Cabin syrup which was cheaper or dark Karo syrup which was
cheaper still. I still fry bologna now and then but in olive oil and no
syrup.

Charlie

"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.

I read somewhere that spam was made from pig's snouts, turned me off for
awhile, but i still get my one can once a month, and eat it sliced on white
bread with mustard.

"TheAlligator" > wrote in message
...
> "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.

"sandy" > wrote:

>I read somewhere that spam was made from pig's snouts, turned me off for
>awhile, but i still get my one can once a month, and eat it sliced on white
>bread with mustard.
Oh, but Sandy - if you knew me, you'd know that pig snout sandwiches
are my greatest weakness - heaven on a plate.

sandy wrote:
> I read somewhere that spam was made from pig's snouts, turned me off for
> awhile, but i still get my one can once a month, and eat it sliced on white
> bread with mustard.
>


The original Spam is made from ham and pork "picnics"* It's really good
quality meat; the problem is that it's chunked and formed into a
can-shaped loaf -- so it's not readily identifiable as being made from
good cuts of cured pork. I don't much care for the reduced sodium Spam
or some of the other variations because it's adulterated with chicken
and turkey meat.

Best regards,
Bob

*The name "Spam" actually was derived (it's an acronym of sorts) from
"shoulder pork and ham".

zxcvbob wrote in rec.food.cooking

> Best regards,
> Bob
>
> *The name "Spam" actually was derived (it's an acronym of
> sorts) from "shoulder pork and ham".
>

Bob, I thought it was from "Spiced Ham".

--
BigDog,
To E-mail me, you know what to do.

One time on Usenet, BigDog > said:
> zxcvbob wrote in rec.food.cooking

> > *The name "Spam" actually was derived (it's an acronym of
> > sorts) from "shoulder pork and ham".

> Bob, I thought it was from "Spiced Ham".

I think Bob's right -- I remember their old ad campaign, about how
Spam is "made from pork shoulder and ham"...

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

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

Grilled. Over a high heat charcoal fire.

BOB

" 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

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 >, " 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.

"Orc General" > wrote in message
...
> 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? Can it be eaten raw right out of the
> rectangular can?

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

Charles Gifford > proclaimed in message
ink.net...
[snip]
> Charlie, proud Spam eater

Just how many Guinness have you had?! <EG>

The Ranger

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
____________________________________________

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

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>
> >
> Heh! Charlie probably made Spam and Guinness stew!

Of that I have NO doubt!

The "Tipple" 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

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

"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

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

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...

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.

"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 06:40:08p, 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

"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