Spam N Cheese Chowder Yes I Said Spam Food

EASY CHEESY SPAM®-WICHES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Stir together the luncheon meat, Cheddar cheese, and salad dressing in a bowl. Spread the filling onto the cut side of each hamburger bun, and place onto a baking sheet, filling-side up.
• Broil the open-faced sandwiches in the preheated oven until the tops are browned and bubbly, about 5 minutes.

THE 2-STEP SPAM® GRILLED CHEESE

Steps:

• In a small skillet, cook the SPAM® Classic over medium-high heat, turning once, for about 5 minutes, then remove from skillet.
• Spread one side of each slice of bread with butter.
• Place bread slices in the skillet, butter-side-down, and top 1 slice with cheese. Cook until the cheese is melted and bread is toasted.
• Cover the cheese with 2 pieces of SPAM® Classic and 1 slice of cheese, then cover with the top slice bread.

SPAMARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
• Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into casserole dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, about 15 minutes.

SPAM AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish combine the meat, eggs, cracker crumbs, milk and 3/4 cup of the cheese. Mix well. Sprinkle remaining 1/4 cup cheese on top.
• Bake uncovered in the preheated oven for 1 hour. Let cool and serve.

CHEESY SPAM PUFF

Steps:

• Set oven to 375 degrees.
• Grease a 12" x 8" baking pan.
• In a large mixing bowl, combine bread, milk, eggs, mustard, garlic powder and paprika.
• With electric mixer, beat at medium speed 1 minute, or until smooth.
• Stir in Spam, 1 cup cheddar cheese and chopped onion.
• Pour into prepared baking dish; bake 25 minutes.
• Remove from oven, top with remaining cheese, and Monterey Jack cheese.
• Bake for 5 minutes longer, or until cheese is melted.
• Let stand for 10 minutes befrore serving.

SPAM N' CHEESE CHOWDER (YES, I SAID SPAM)

Steps:

• Heat dutch oven over med-high heat.
• Add Spam and onion.
• Saute 5 minutes until browned.
• Stir in soup, 1 1/2 soup cans of water, then remaining ingredients.
• Bring to a boil and simmer 5 minutes to develop flavors.
• Garnish with sliced scallions.

SPAM, I AM... (HOME-MADE SPAM)

Steps:

• Preheat oven to 300°F.
• Grind the pork shoulder in a meat grinder (Either use a tabletop meat grinder or a KitchenAid mixer with the meat grinder attachment. Set aside.
• Finely mince the ham with the garlic in a food processor.
• Dump the ground pork shoulder, minced ham / garlic mixture and the Tender Quick into a large bowl and mix by hand until fully combined.
• Pack the meat mixture into a bread pan and cover with foil. Place the bread pan into a large baking dish filled 3/4 full with water. (Basically, a 'hot water bath').
• Place the baking dish in the oven and bake for three hours (the internal temperature of the SPAM loaf should reach 155* F).
• Remove from the oven and uncover the bread pan (there will be a lot of grease, but do not worry.). Pour off all of the fat into a jar or can to dispose of later. *Note: This is a very important step, so DO NOT skip it. If you do, your loaf will be covered in a thick coat of gelatine.
• Cover the bread pan loosely with foil and place a heavy weight on top of the foil. (You can use cold bricks wrapped in foil and put them in another bread pan and put that bread pan on the SPAM loaf).
• Place the weighed down SPAM loaf into the refrigerator and keep it there overnight. In the morning, your SPAM will be ready to use however you choose to use it.
• *Note: This homemade SPAM is not canned and does not contain preservatives, so it will not last forever. Keep it as long as you would keep ham.