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|Frijoles with SPAM
Prep Time: 6 or more hours
Cook Time: 2 hours
- 12 ounces dried pinto beans washed and soaked overnight
- 6 cups water
- 1 onion cut into wedges
- 1 bulb garlic broken into cloves
- 2 bay leaves
- 1 SPAM Classic (12-ounce) can, cut into 1/2-inch cubes
- 2 tomatoes chopped
- 3 jalapeno peppers chopped
In roasting pan, combine beans, water, onion, garlic, and bay leaves. Cover. Cook over medium heat 1½ hours. Before serving, in skillet over medium-high heat, cook SPAM, tomatoes, and jalapeno peppers 7 to 10 minutes or until browned. Stir SPAM™ mixture into bean mixture. Cook 20 to 30 minutes longer or until beans are tender
- 1 can SPAM Classic (12 oz.), diced
- 1/3 cup flour
- 2 1/4 cups milk
- 1/2 teaspoon prepared mustard salt, and pepper, to taste
- 8 eggs fried, scrambled or poached
- 8 slices of bread or English muffins, toasted
In large skillet, over medium-high heat, fry SPAM until lightly browned; stirring often. Drain SPAM on paper towels. Return SPAM to pan and sprinkle with the flour, stirring to coat. Whisk in the milk and mustard. Cook, stirring constantly, until mixture is thickened. Season, as desired, with salt and pepper. Prepare eggs, as desired. For each serving, place toast on plate. Top with cooked egg and creamed SPAM mixture
Fancy SPAM Musubi
- 1 can SPAM Classic (12 oz)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/3 cup brown sugar
- 1/3 cup HOUSE OF TSANG® Soy Sauce
- 2 tablespoons CARAPELLI® Olive Oil
- 3 cups cooked white sushi rice
- 1 package hoshi nori (Japanese dried seaweed)
Slice SPAM lengthwise into 8 equal pieces. In a shallow dish, combine garlic, ginger, brown sugar, and soy sauce. Place SPAM® slices in the mixture and let sit for 30 minutes. Remove and pat dry. In a skillet, heat the oil and brown the marinated SPAM slices. Moisten hands and mold rice into 8 thick blocks with the same outside dimensions as SPAM® slices. Cut nori into 8-1/2 inch strips. Place SPAM slices on rice blocks and wrap individual nori strips around each middle. Moisten 1 end slightly to fasten together and serve. The remaining marinate may be used as a dip.
Crunchy SPAM Bites
- 2 cups sweetened corn cereal
- 20 butter flavored crackers
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 can SPAM Classic (12 oz.)* *
- 1 egg, beaten
- For Cheese Dip:
- 3 ounces processed cheese
- 1/4 cup ranch salad dressing
- 1/4 cup sour cream
Heat oven to 425°F. In a work bowl of a food processor, crush cereal and crackers*. Stir in garlic and onion powder. Using a butter knife, slice SPAM into one-fourth to one-half-inch slices. Using your favorite cookie cutter, cut SPAM into shapes. Dip SPAM into cereal mixture, then into beaten egg and again into the cereal mixture to coat. Place SPAM on a lightly greased baking sheet. Bake 15 minute, turning after eight minutes. Meanwhile, for cheese dip, melt processed cheese in a microwave-safe dish. Stir in dressing and sour cream until smooth. Serve SPAM bites with cheese dip for dipping.
*If a food processor is not available, place the cereal and crackers in a plastic food storage bag. Seal the bag and use a rolling pin to crush the mixture.
SPAM Breakfast Bagels
- 1 SPAM Classic (12-ounce) can
- 2 tablespoons butter or margarine
- 6 eggs beaten
- 6 (1-ounce) slices American cheese
- 6 bagels sliced
Slice SPAM Classic into 6 slices (3 x 1/4 inch). In skillet, sauté SPAM over medium heat until lightly browned. Remove from skillet; keep warm. In same skillet, melt butter; pour in beaten eggs. Cook and stir to desired doneness. Layer scrambled eggs, SPAM, and cheese on bagel bottom. Cover with bagel top
- 1 SPAM Classic (12-ounce) can cut into strips
- 1/4 cup butter softened
- 1 cup firmly packed brown sugar
- 3 tablespoons lemon juice
- 1 (7-ounce) package rice sticks or 8 ounces angel hair pasta
- 6 cups shredded cabbage or coleslaw mix
- 1/2 cup chopped green onions
- 1 large green bell pepper cut into thin strips
- 1 cup seedless green grapes halved
- 1 (11-ounce) can mandarin oranges drained
- 1/4 cup toasted slivered almonds for garnish
- 1/4 cup dried cranberries for garnish
Prepare the rice sticks or pasta as package directs. Meanwhile, in large skillet, sauté SPAM over medium heat until lightly browned. In small bowl, combine the butter, brown sugar and lemon juice. Add the brown sugar mixture to the SPAM. Simmer over low heat until the SPAM is evenly coated with the brown sugar mixture. Keep SPAM warm while assembling the salad. Place the cooked rice sticks or pasta on a large serving platter. Combine the cabbage and green onions; sprinkle cabbage mixture over rice sticks or pasta. Arrange the green pepper strips and grapes over the cabbage. Top with the sautéed SPAM and mandarin oranges. Garnish as desired with slivered almonds and dried cranberries.
The Original Baked SPAM Classic
- 1 SPAM Classic (12-ounce) can
- whole cloves
- 1/3 cup firmly packed brown sugar
- 1 teaspoon water
- 1 teaspoon prepared mustard
- 1/2 teaspoon vinegar
Heat oven to 375°F. Place SPAM Classic on rack in shallow baking pan. Score surface; stud with cloves. Combine brown sugar, water, mustard, and vinegar, stirring until smooth. Brush glaze over SPAM. Bake 20 minutes, basting often. Slice to serve.
- 1 can SPAM Classic (12-ounce), cut in cubes
- 1 chopped onion
- 1 clove chopped garlic
- 1 1/2 cups water
- 1 cup uncooked white rice
- 1 tablespoon chopped parsley
- 1 bay leaf, finely crushed
- 1/4 teaspoon pepper
- ground red pepper
In large skillet, lightly brown SPAM, onion, and garlic. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer, covered, 15 minutes. Sprinkle with red pepper before servings.
- 1 SPAM Classic (12-ounce) can
- 1 egg
- 2 tablespoons milk
- 2 tablespoons all-purpose flour
- 1/2 cup soda cracker crumbs
- tartar sauce or ketchup
Heat oven to 375°F. Slice SPAM into 6 pieces; cut each slice in half lengthwise. Beat together egg and milk. Coat each SPAM slice with flour. Dip in milk mixture and roll in cracker crumbs. Place on baking sheet. Bake 15 to 18 minutes or until golden brown. Serve with tartar sauce or ketchup.
- 1 SPAM Classic (12-ounce) can
- 1/4 cup cranberry-orange relish
- 1/4 cup brown sugar
Heat oven to 350°F. Place SPAM loaf in small shallow baking dish. Combine relish and brown sugar; spoon over SPAM. Bake 20 to 25 minutes or until hot.
Crunchy SPAM Sticks
- 1 SPAM Classic (12-ounce) can
- 1 egg
- 2 tablespoons milk
- 3 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1 cup instant mashed potato flakes
Heat oven to 375°F. Slice SPAM into 8 pieces; cut each slice in half lengthwise. Beat together egg and milk. Combine flour and black pepper. Coat each SPAM slice with flour mixture. Dip in milk mixture. Roll in potato flakes. Place on baking sheet. Bake 15 minutes or until golden brown, turning once. Serve with ketchup.
Caribbean Mushrooms and SPAM
- 1 SPAM Classic (12-ounce) can cut in short strips
- 1 tablespoon chopped green onion
- 1 clove garlic minced
- 1/4 teaspoon thyme
- 8 ounces mushrooms sliced
- 1 1/2 cups water
- 1 green pepper cut in thin strips
- 1 cup uncooked white rice
In skillet, cook SPAM, green onions, garlic, and thyme until lightly browned. Add mushrooms and water. Bring to a boil. Add green pepper and rice; reduce heat and simmer, covered, 15 minutes.
Curried SPAM and Rice
- 1 can SPAM Classic (12 oz), diced
- 2 cups cooked rice
- 1 cup frozen peas
- 1 cup celery, sliced
- 1/3 cup chopped red onion
- 1 cup mayonnaise
- 1/2 cup PATAK'S Major Grey Mango Chutney , chopped
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 1/2 teaspoons curry powder
In a large mixing bowl, combine SPAM, rice, peas, celery, and onion. In a small bowl, combine mayonnaise, chutney, sugar, lemon juice and curry powder until well blended. Add dressing to SPAM mixture. Toss gently to coat with dressing. Cover and refrigerate at least one hour.
Hawaiian SPAM Sandwich
- 1 can SPAM Classic (12-ounce), cut into 8 slices
- 1 can pineapple rings (8-ounce), drained
- 4 slices American cheese
- 4 hamburger buns, split and toasted
Brown SPAM slices in skillet. Place 2 SPAM slices on each bottom half of hamburger bun. Top with pineapple ring and cheese slice. Cover sandwich with top half of bun
- 1 can SPAM Classic (12 oz.)
- 1 1/2 cups complete buttermilk pancake mix
- 1/4 cup water
- 2 eggs
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 1/8 teaspoon ground cinnamon
- 18 popsicle sticks, short kabob sticks or toothpicks
- vegetable or light olive oil
- honey, maple syrup and applesauce, for dipping
Cut SPAM widthwise into 6 sections (1/2 inch pieces). Cut each section into thirds. In bowl, combine pancake batter, eggs, applesauce, cinnamon and vanilla. Slowly add water and stir until combined. Place SPAM pieces into batter and coat evenly. Meanwhile, heat a large nonstick skillet with a small amount of vegetable oil over medium heat. Remove SPAM from batter with a fork and let the excess batter drip off of the SPAM pieces. Place SPAM into skillet and cook until cakes are golden brown and batter is cooked through, turning once. Repeat with additional SPAM and pancake batter. To serve, insert popsicle sticks into the SPAM and serve with honey, maple syrup or applesauce for dipping. Makes 18. *Tip: Use any excess pancake batter to make small pancakes to serve alongside sunnydogs.
- 1 SPAM Classic (12-ounce) can
- 1/2 cup chopped onion
- 2 tablespoons butter or margarine
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (4-ounce) can sliced mushrooms drained
- 1/8 teaspoon black pepper
- 1 cup sour cream
- cooked egg noodles
Cut SPAM into strips 2x1/2-inch strips. In large skillet, sauté SPAM and onion in butter until onion is tender. Stir in soup, mushrooms, and pepper. Simmer 10 minutes. Stir in sour cream. Heat thoroughly but do not boil. Serve over noodles.
- 2 cans SPAM Classic (divided)
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1/2 cup sugar
- 1 tablespoon 1 teaspoon baking powder
- 2 cups milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup canned corn
- 1 cup shredded Monterey Jack and Colby Cheese
- Heart-shaped muffin pans or small disposable heart-shaped pans
Preheat oven to 400°F. Slice one can of SPAM into 8 slices and set aside. In bowl, combine flour, cornmeal, sugar and baking powder. In another bowl, combine milk, oil and eggs. Make a well in the center of the dry ingredients. Pour in the liquid mixture and stir until well combined. Dice the remaining SPAM and stir into the cornmeal mixture. Stir in the corn and cheese. Lightly spray the heart-shaped muffin tins or pans with nonstick cooking spray. Fill each cup 2/3 full with batter. Bake for 15-20 minutes or until toothpick inserted into the center comes out clean. Meanwhile, cook sliced SPAM in skillet until golden brown. Cut slices into heart shapes using a small heart-shaped cookie cutter. Before serving, place one heart on each muffin.
SPAM Sandwich Spread
- 1 can SPAM Classic (12 oz), or any variety
- 1 small onion
- 2 tablespoons pickle relish
- 3 dashes of salt and pepper
- 6 tablespoons (or more) salad dressing or mayonnaise
Grind the SPAM and onion in food chopper. Mix with salad dressing enough to spread evenly.
|Enchilada Breakfast Casserole
12 oz can SPAM - cubed 1/2" 4 eggs
1 small onion chopped 2 cups whipping cream
1 small green pepper, chopped 1 tbsp all-purpose flour
1 small tomato, chopped 4-oz can diced green chiles
2 cups shredded Cheddar cheese 1/4 tsp garlic powder
8 7" flour tortillas Picante sauce
Place about 1/4 cup SPAM, 1 tablespoon onion, 1 tablespoon green pepper, 1 tablespoon tomato and 1 tablespoon cheese on one side of tortilla. Set remaining cheese aside. Roll up jelly-roll fashion; place seam side down in greased 13x9" baking dish. In small bowl combine remainin ingredients; blend together with wire whisk. Pour over ehchiladas. Cover; refrigerate overnight. Heat oven to 350. Bake, uncovered, for 40 to 50 minutes or until egg mixture is set. Sprinkle with remaining cheese. Return to oven; bake for 5 minutes or until cheese is melted. Serve with picante sauce. Yield: 8 enchiladas.
3 tbsp butter 7-oz can SPAM, cubed 1/4"
1/2 cup chopped onion 10 pitted black olives, chopped
1/2 cup chopped green pepper 6 eggs
2 medium potatoes, peeled and 2 tbsp water
cubed 1/4" 1/4 tsp pepper
In 10-inch omelet pan or skilet melt 2 tbsp butter over medium heat. Add onion, green pepper and potatoes; cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 7 minutes). Add SPAM and olives; continue cooking until SPAM is heated through. Loosen sauteed ingredients from bottom of pan; add remaining 1 tbsp butter. Tilt pan to cover bottom with butter. In small bowl mix eggs, water, and pepper; pour over SPAM mixture. Cover; cook over low heat 12 to 15 minutes or until egg mixture is set on top. With pancake turner, loosen edges and bottom; invert onto serving platter. Yield: 6 servings.
Country Rice Salad
1/4 cup olive oil 10-oz pkg frozen peas, thawed & drained
9 green onions, sliced 1/4" 1/2 cup chopped fresh parsley
1 1/2 tsp paprika 3 1/2-oz pkg sliced pepperoni
1/2 tsp cumin 1 red pepper, cut into 1/4" strips
2 cups rice 1 green pepper, cut into 1/4" strips
2 (14 1/2-oz) cans chicken broth
12-oz can SPAM, cut into 2x1/4" strips
In 3-quart saucepan heat oil over medium heat. Add green onions; cook over medium heat, stirring occasionally, until onion is tender. Add paprika and cumin; stir to blend. Add rice, coating grains with oil. Add chicken stock; stir to combine. Cook over low heat until rice is tender and all liquid is absorbed (20 to 30 minutes). Meanwhile, in skillet cook SPAM over medium heat, turning occasionally, until SPAM is heated through (4 to 5 minutes). Add peas and chopped parsley to rice mixture. Stir in remaining ingredients or arrange ingredients on salad. Serve at room temperature. Yield: 6 servings.
Three bean salad
7-oz can SPAM, cubed 1/2" 1/3 cup choppd onion
16-oz can cut green beans, 1/3 cup sugar
drained 1/3 cup cooking oil
16-oz can yellow wax beans, 1/3 cup cider vinegar
drained 1/4 tsp pepper
16-oz can kidney beans, 1 tbsp stone ground mustard
In medium bowl combine SPAM, green beans, wax beans, kidney beans and onion. In small bowl combine remaining ingredients; pour over SPAM mixture. Stir gently, mixing thoroughly. COver; refrigerate 2 to 3 hours or until serving time. Yield: 6 servings.
Cool cucumber avocado sandwiches
-oz pkg cream cheese, 1 medium cucumber, sliced 1/4"
softened 12-oz can SPAM, sliced 1/8"
1/4 cup sour cream 2 ripe avocados, cut into 1/4" wedges
1/4 cup chopped fresh dillweed 2 tbsp lemon juice
1/4 tsp pepper 8 slices rye bread
In small bowl combine cream cheese, sour cream, dillweed and pepper; stir to blend. Spread 2 tablespoons cream cheese mixture on each slice of bread. Reserve remaining cream cheese mixture. Arrange cucumber slices on bread slices; op with 3 slices of SPAM. Dip avocados in lemon juice; Arrange on sandwiches. Garnixh with remaining cream cheese mixture. Yield: 8 sandwiches.
8-oz can sauerkraut 8 slices rye bread
1 cup grated swiss cheese 3 tbsp butter, softened
1/4 cup Russian dressing 12-oz can SPAM, cut into 8 slices
Rinse sauerkraut; drain well. In small bowl combine sauerkraut, cheese and dressing; mix well. Spread each bread slice on one side with butter. Spread half of sauerkraut mixture on unbuttered side of 4 bread slices; top each with 2 slices SPAM. Cover with remaining sauerkraut mixture. Top with remaining rye bread, buttered-side up. Grill over medium heat in skillet or griddle until cheese melts and sandwiches are browned on both sides. Yield: 4 sandwiches.
Cornbread brocolli pie
8 1/2-oz pkg cornbread mix 10-oz pkg frozen broccoli spears
12-oz can SPAM, cubed 1/2" thawed and drained
1 1/2 cup shredded cheddar cheese
Heat oven to 400. Prepare cornbread according to package directions. Stir in SPAM. Spread into greased 9" pie plate. Bake for 15 to 20 minutes or until cornbread is almost done. Arrange broccoli spears on top of cornbread; sprinkle with cheese. Return to oven; continue baking for 5 to 10 minutes or until cheese is melted and cornbread is completely baked. Yield: 6 servings.
Hearty bean soup
2 cups dried pinto beans, 3 cloves garlic, minced
wash and soak overnight 1/4 cup firmly packed brown sugar
120oz can SPAM, cubed 1/2" 2 tbsp chili powder
1 quart water 3 bay leaves
2 (13-oz) cans tomato juice 1 tsp oregano
1 (14-oz) cans chicken stock 1 tsp cumin
1 medium onion, chopped 1 tsp thyme
In 4-quart saucepan add all ingredients; stir to blend. Cook over medium heat until mixture comes to a boil. Boil for 10 minutes. Reduce heat to low; continue cooking, stirring occasionally, until soup is thickened (3 to 4 hours). Remove bay leaves. Yield: 6 servings
1 1/2 lbs spaghetti 4 eggs, slightly beaten
12-oz can SPAM, cubed 1/4" 1/2 cups grated parmesan cheese
1/2 cup chopped onion 1/4 cup chopped fresh parsley
3 tbsp olive oil ground pepper
3 tbsp butter
Cook spaghetti according to package directions. Meanwhile, in skillet cook SPAM and onion in oil and butter over medium heat until lightly browned. Set aside. When spaghetti is cooked, drain; return to pot. Add egs; toss to combine. Add SPAM mixture, cheese and parsley; toss to combine. Season to taste with pepper. Serve immediately. Yield: 6 servings.
Summer skillet supper
2 tbsp butter 12-oz can SPAM
6 medium new potatoes, 16-oz whole tomatoes
sliced 1/8" 1 tsp basil
3 medium zucchini, cut into 1 tsp oregano
1/4" slices 1/4 tsp pepper
1 large onion, thinly sliced
in 10" skillet melt butter over medium heat. Add potatoes; cook over medium heat, stirring occasionally, until tender (6 to 8 minutes). Add zucchini and onions; continue cooking until vegetables are crisply tender (3 to 4 minutes). Cut SPAM into 6 slices; halve each slice. Add remaining ingredients; stir to blend. Cover; cook over medium heat until heated through (8 to 10 minutes).Yield: 4 servings.
Foil dinner on the grill
1/4 cup brown sugar 8 new potatoes, sliced 1/4"
1/4 cup beer 2 cups carrots, sliced 1/4"
1/4 cup stone ground mustard 1 large onion, thinly sliced
1/2 tsp celery seed 12-oz can SPAM, cut into 12 slices
In small bowl combine brown sugar, beer, mustard, and celery seed. Divide vegetables and SPAM into equal portions, arranging each portion on a 18x12" piece of foil; drizzle mustard sauce over each and fold up to form 5x4" packet, sealing well. Place over medium hot coals, grilling 45 to 0 minutes or until vegetables are tender. Yield: 6 servings.
Cabbage apple supper
1/4 cup butter 1/3 cup honey
2 cooking apples, sliced 1/4" 1/2 tsp nutmeg
3 cups shredded cabbage 1/4 tsp clove
12-oz can SPAM, cubed 1/2"
In skillet melt butter over medium heat. Add remaining ingredients; toss to combine. Cook over medium heat, stirring occasionally, until apples and cabbage are tender and SPAM is heated through (10 to 12 minutes).Yield: 4 servings.
Cantonese sweet and sour
2 tbsp cooking oil 3 tbsp sugar
1 lg. carrot, sliced diagonally 3 tbsp catsup
6 green onions, sliced 1/4" 3 tbsp vinegar
1 clove garlic, minced 1 tsp ginger
1 small cucumber, cut in chunks 1 tsp soy sauce
2/3 cups water 12-oz can SPAM, cubed 1/2"
1 tbsp cornstarch 8-oz can bamboo shoots, drained
In wok or large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber; cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Add remaining ingredients except SPAM and bamboo shoots. Continue cooking, stirring constantly, until suce is thickened (5 to 6 minutes). Add SPAM and bamboo shoots. Cook over medijm heat until heated through (4 to 5 minutes). If desired, serve over rice. Yield: 4 servings
1/4 cup lemon juice 12-oz can SPAM, cut into 7 slices
1/4 cup apricot preserves Dried apricots
1 tbsp prepared mustard Maraschino cherries
1/4 tsp pepper Mushrooms
1 fresh pineapple
Heat oven to 350. In small bowl combine lemon juice, preserves, mustard and pepper; stir to blend. With sharp knife, halve the pineapple, cutting through foliage and fruit. Cut flesh away from skin; slice crosswise to yield 6 slices. Use remaining pineapple half in fresh fruit salad or serve fresh pineapple with other meals. Alternate pineapple, SPAM slices to form loaf; place in halved pineapple. Brush with apricot mixture. Bake for 30 to 35 minutes or until heated through, brushin with marinade every 15 minutes. Garnish with dried apricots, maraschino cherries or fluted mushrooms. Yield: 6 servings
1 can Spam
10 oz. Velveeta cheese
1/4 cup onion, diced
Grate the Spam and the Velveeta cheese (difficult to do, but it can be
done). Mix all ingredients together by squishing with your hand like
you would a meatloaf mixture. Spread mixture onto hamburger bun halves
and broil until tops are bubbly and slightly burnt.
2 cans Spam
1 can Pillsbury biscuit dough
1/2 cup brown sugar
Preheat oven to 350. Place SPAM, as close together as possible on
cookie sheet. Sprinkle with brown sugar. Pop Pillsbury can. Cover
SPAM with dough. Mash edges of dough together with fingertips so
that SPAM is not exposed. Bake for 30 minutes or until dough is golden
brown. Let stand 10 minutes before carving.
Basic Baked SPAM
1 can SPAM 2 teaspoons yellow mustard
Whole cloves 2 teaspoons water
2/3 cup brown sugar 1 teaspoon Worchestershire sauce
1 teaspoon vinegar
Preheat oven to 375 degrees. Score SPAM in diamond pattern and dot
with cloves. Mix sugar, vinegar, mustard, water and Worchestershire.
Brush on SPAM. Bake 25 to 30 minutes, basting three or four times.
Note: This is a generous amount of topping, enough for two cans
of SPAM at once, if you want to serve more.
1 (12 ounce) can SPAM Lite Luncheon Meat, cubed
1 cup chopped onion
2/3 cup chopped celery
2 cloves garlic, minced
1 (14-1/2 ounce) can Cajun style or regular stewed tomatoes
1 (10-3/4 ounce) can lower sodium chicken broth
1/2 teaspoon dried leaf thyme
6 to 8 drops hot pepper sauce
1 cup CAROLINA or RIVER rice
2 tablespoons chopped parsley
In lagre non-stick skillet or 3-quart non-stick saucepan, saute SPAM
Luncheon Meat, onion, green pepper, celery, and garlic until vegetables
are tender. Add tomatoes, chicken broth, thyme, hot pepper sauce, and
bay leaves. Bring to a boil; stir in CAROLINA or RIVER rice. COver.
Reduce heat and simmer 20 minutes or until rice is tender. Discard
bay leaves. Sprinke with parsley. Makes 6 servings.
SPAM and Popping Peas
1 can SPAM 1/2 package medium egg noodles
1 large can whole tomatoes 1 package frozen peas
1 package dry onion soup
Fry SPAM cubes for a few minutes. Add soup mix and tomatoes. Mash the
tomatoes with a spoon. Add noodles (uncooked) and cook until soft.
Then, add peas and cook a few minutes. Do not overcook. They should
pop in your mouth.
1 (9inch) pie shell, frozen or your 3 eggs
own recipe 1 can (12 ounces) evaporated milk
1 tablespoon butter or margarine 1/2 teaspoon salt
1/2 cup SPAM, cut into 1/2 inch strips 1/4 teaspoon nutmeg
1/4 cup onion, sliced Dash of Tabasco sauce
1 cup grated cheese (Swiss, Cheddar, Parmesan cheese
1 cup broccoli, sliced and parboiled
Bake pie crust in 450 degree oven for 5 minutes. Set aside.
Parboil (or microwave) broccoli and drain. Saute SPAM and onions
in butter until onions are limp. Fill pie crust with SPAM, onions,
broccoli and grated cheese. Beat together eggs, evaporated milk,
nutmen, salt and Tabasco sauce. Pour egg mixtre over the ingredients
in pie crust. Sprinkle with Parmesan cheese. Bake at 425 degrees
for 10 minutes. Reduce oven temperature to 350 degrees and bake
for 20 minutes or until quiche is set and golden brown. Cool 10
minutes before slicing. Serves 6.
SPAM Stuffed Celery
1 can spam, grated Dash of pepper
1/4 cup onion, minced Celery stalks
3 to 4 tablespoons mayonnaise
Mix grated SPAM, onion, mayonnaise and pepper. Cut celery stalks
into 2 to 3 inch lengths and stuff with SPAM.
Last Updated (Tuesday, 02 February 2010 03:46)
Home Preparedness Evaluation - Urban Survival by Envirosponsible
This youtube post is what led me to doing a home prep test. Took me a while to find it again after a mate showd interest in doing the same thing. I thought it might encourage his wife to consider turning the power and water off for the weekend. What interested me the most is the ammount of fuel it takes to purify water. After watching the following links I brought a water tank and a katadyn gravity filter. The tank covers 900 litres for flushing toilets and the filter elements will purify 150,000 litres. PT 1 of 4 http://www.youtube.com/watch?v=Vx4wZyG6AVI&feature=relmfu PT 2 of 4 http://www.youtube.com/watch?v=pFLaEyvE_io PT 3 of 4 http://www.youtube.com/watch?v=dPizCn_vsJE&feature=relmfu PT 4 of 4 http://www.youtube.com/watch?v=B8kfgFVm1mg&feature=relmfu
Budda's Glock Build
This is an article I put together a while ago, while trying to learn about building glocks and aftermarket parts. Finally have all the components and have started building it. Updates and pics to follow. I ended up with building a Glock over other model pistols due to the ease of aftermarket parts and 10 minutes on youtube will let you do all the work yourself without having to need a gunsmith.
Building a Glock Research
I was undecided on whether to start and do a build on a custom STI tactical 4.15 with an extended 5 inch barrel to be of legal length in oz or buy a Glock and came across the following picture on the m4carbine forum, which sort of settled the choice for me. That and finding several Australian importers of glock parts, that hadn’t been available to me in the past making buying the accessories and parts much easier than importing from overseas due to current import restrictions. It also allowed me to do most of the work myself, unlike working on a STI 2011. http://www.m4carbine.net/showthread.php?t=95628
The following link describes how to break the trigger down into its separate components, in order to understand how modifying each one can change the characteristics of the trigger and gun as a whole. http://militarytimes.com/blogs/gearscout/2012/01/01/glock-setup-tips/
There are three main components to the Glock trigger action that determine pull weight: the connector, firing pin spring, and trigger spring. I will be discussing these along with barrel choices, guide rod recoil springs, guide rod weight and combinations of these. The following information is all I could find to learn about building a Glock, since I had never owned one before.
Firstly Guide Rods;
To start with in Glocks guide rods have absolutely no effect on the accuracy of your pistol. In a standard 1911 the guide rod, being so short, only guides the spring at the end of the rearward action. This allows the spring to move from side to side in the frame channel and could allow interference. The full length guide rod forces the spring to stay centered and slide along the guide rod reducing the interference. Ti is worthless for guide rods, you want heavier not lighter. Steel is only slightly heavier but if you are really in tune with your gun you can feel a subtle difference in the handling. Tungsten is much heavier than steel and makes a significant difference.
Below are some guiderod weights. Aftermarket rods are all same brand. Weights do not include the recoil spring.
Stock 17 2.04 grams = 0.071 ounce
Captured Stainless 17 18.3 gr = 0.645 oz
Cap Tungsten 17 34.18 gr = 1.206 oz
Non-cap Tungsten 34 44.56 gr = 1.572 oz
When compared to stock the tungsten is significantly heavier. When compared to stainless the tungsten is almost double the weight. Here is where it gets real interesting. An empty G17 weighs 625 grams. Adding a captured tungsten rod increases the total weight of the gun by more than 5% and in a key location. An empty g34 weighs in at 650 grams. With an extended tungsten rod you are increasing the total weight by almost 7%.
Something that weighs less than 2 ounces may not seems like much but it does make a significant difference in recovery from recoil.
My personal view
I’m using a model 22 in 40cal and converting it to a 9mm. This will bring up the barrel wall thickness and also the front weight of the firearm. I am therefore sticking to a steel guide rod. If I were using a stock thickness competition barrel I would then use a Tungsten rod.
Captured Vs. Non-Captured;
I personally use non captured rods. It is easier to swap out springs and with a little practice it is not any harder to assemble your pistol. There is no mechanical advantage or disadvantage to either, it’s just personal preference. If using a single load, such as when reloading a captured system is easier to install when cleaning. It’s similar to a bolt with a nut on the end that keeps the spring under tension. The advantage of non-captured is when working up loads or using more than one type of factory load and wanting to tune the firearm to the load being used. I generally use three different loads. A 147 grain subsonic at 980fps, my usual load is a Hornady steel match 125 grain running at 1100fps that cost $280 per 500 and ex-military FMJ plus P loads which cost $350 per 1000 rounds. An uncaptured spring set up allows me to change them out using a $12 spring, whereas with a captured system you have to replace the entire guide rod and spring.
KKM vs. Stormlake vs. Lonewolf. There are three links below comparing the three brands. From what I can tell there isn’t that much difference. If I were to choose a standard wall thickness match grade barrel, to fit in a standard slide assembly 9mm to 9mm, without opting to use a conversion/bull barrel 40smith to 9mm luger. I would probably choose a KKM due to the type manufacture, using button rifling.
Button rifling is a process, in which a Titanium Nitride coated Carbide button is pulled under pressure to displace metal to produce a rifled barrel. This process is very expensive but produces a better finished size, surface finish, and surface hardness as well as maintains a more uniform rate of twist than any other rifling process. Each button can be used to produce thousands a barrels before wearing undersized. This allows us to maintain the highest level of quality control.
That’s if I wanted to wait 6 months for the import process to occur in this country and could be bothered filling out B709 forms. If choosing a bull barrel style conversion it would be between a Stormlake and a Lonewolf as KKM don’t make a conversion barrel. The same import process would be required for the Stormlake. Lonewolf have an importer listed below. Hence the lonewolf is my choice.
Note: I have been told that KKM barrels are very tight and some require minor fitting.
The NY trigger are a coil spring within a frame as opposed to factory coil spring, the modules alter the internal geometry and relationship of the trigger linkage. You now have a spring pushing straight up on the back of the cruciform, instead of applying pressure at an angle. The result is a smooth trigger pull and a clean break, with a lightning-fast reset.
Dawson are just reselling the Glock Triggers kit. It removes pre-travel and gives a nice trigger: reduced travel and light pull, not for use on anything but a competition gun. I would offer one word of caution: you need to be very careful about setting the over travel stop and make sure that it does not creep out of adjustment, by using a little blue Loctite.
The Ghost Rocket is not a trigger kit, it is just a connector with a fixed over travel stop that needs to be fitted to an individual gun by filing. It works well, but it is not a complete trigger kit.
NOTE; If you have a Glock that has a couple thousand rounds through it your trigger is already lapped in. If you replace the trigger bar or connector in this gun, it will feel terrible. Any part that is replaced into a lapped system needs to be lapped in itself before a reliable evaluation can be made.
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