Archive for the ‘Pork – Canned’ Category
Spam Pie
This is a twist on a good friend's recipe. This is my creation that uses homemade Spam. You can certainly use canned Spam or even ham. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 500 grams Spam, cubed, (1 lb if homemade or two 198 g/ 7 oz cans if using store bought), Shortcut
- 1 bell pepper, your choice of color, diced
- 1 onion, diced
- 3-4 spring onions, sliced, white and green parts
- 10 eggs
- ½ cup sour cream, Shortcut
- pasta sauce, as desired, Shortcut
- Mozzarella Cheese, shredded, as desired
- Italian seasoning, as desired, Shortcut
Instructions
- Preheat your oven to 180° C (350° F). Lightly grease a 9 inch pie dish with butter.
- Cube the Spam. I am using homemade Spam.
- Prep the onion, bell pepper, and spring onions. I was out of spring onion so just skipped that.
- In a mixing bowl add the eggs and whisk to mix. Stir in the Spam and veggies.
- Pour the mixture into the prepared baking dish.
- Spoon the sour cream on top, and use butter knife or chopsticks to swirl the sour cream through the egg mixture.
- Bake for 20-30 minutes or until the center is set (when a toothpick comes out clean), remove from the oven.
- Spread the top with pasta sauce as desired, top that with Mozzarella cheese as desired, and sprinkle on some Italian seasoning.
- Place back in the oven until the cheese is melted. Remove from oven and let this rest for about 5 minutes.
- Slice, plate, add another light sprinkling of Italian seasoning as desired. Serve with your choice of toast, biscuits, crescent rolls, or rice. Enjoy.
Notes
Low cost per serving if using homemade Spam, Fair to High cost per serving if using canned Spam.
Shortcuts: Spam, Spam, Spam, Sour Cream, Pizza Sauce, Italian Seasoning.
Variants: 1. Replace the marinara sauce with salsa and replace the Mozzarella cheese with Cheddar cheese and sprinkle with oregano or even taco seasoning - there, you have a Mexican variant, like a Breakfast Burrito without the tortilla. 2. Use plain tomato sauce, oregano, and Cheddar cheese. 3. Use cubed ham in place of Spam.
Spam, Spam, Spam
This comes from a good friend, and chef, and this is easy to make and so much better tasting than the canned spam. Ingredients are listed in two groups, for those in Asia, and for those in the US, instructions are the same for either set of ingredient. (Morton Tender Cure and Lobo NS-Mix are two separate items, their use will be clarified in the ingredients and instructions.)
Equipment
- Meat Grinder , plus a Medium plate (5 mm holes).
- 2 Loaf Pan (5x9 inch) , one is used for baking, the other is used as a weight after baking.
- Parchment Paper
- Foil
- Baking Sheet
- 2 20 oz / 565 g canned goods , used for weights after baking.
- Oven
- Instant Read Thermometer
Ingredients
For those in Asia using Lobo brand NS-Mix Curing Salt
- 1.15 kilo pork shoulder, (2½ lb)
- 226 grams smoked ham, (8 oz)
- 4½ teaspoons NS-Mix Curing Salt, (Lobo brand)
- 1½ tablespoons sugar
- 1½ tablespoons corn starch
- ½ cup ice cold water
For those in the US using Morton brand Tender Quick Curing Salt
- 2½ lb pork shoulder, (1.15 kilo)
- 8 oz smoked ham, (226 grams)
- 2 teaspoons Tender Quick, (Morton brand)
- 2 teaspoons kosher salt, (fine grind)
- 1½ tablespoons sugar
- 1½ tablespoons corn starch
- ½ cup ice cold water
Instructions
- Set up your meat grinder, use a Medium plate with 5mm holes. Preheat your oven to 120° C (250° F). Line one loaf pan with parchment paper. Line the baking sheet with foil, make sure the edges are raised all around the sheet - this is to catch any fat that could run out of the pan while baking.
- Cut the pork shoulder and smoked ham into cubes that will fit in your grinder hopper.
- Run the cubed meat through the grinder into a mixing bowl.
- For Asia using NS-Mix: add the NS-Mix, sugar, and corn starch to a small bowl, then add the ice cold water. Mix together well.For US using Tender Cure: add the Tender Cure, salt, sugar, and corn starch to a small bowl, then add the ice cold water. Mix together well.
- Add the water mixture to the ground meat and use your hands to mix thoroughly. Mixture will like a thick paste.
- Pack the parchment line loaf pan with the meat mixture.
- Cover with tightly with foil. Place the foil covered sheet in the oven then place the loaf pan on the sheet. Bake for 2 to 2½ hours, start checking with the instant read thermometer at the 2 hour mark, internal target temp is 68° C (155° F).
- When the spam loaf has reached the target temp, remove from the oven place on a heatproof plate, and if oozing some fat, place some folded paper towels on the plate first.
- Place the second loaf pan (I use Pyrex) on top of the Spam loaf pan, and place canned goods in the pan for additional weight (two 20 oz / 565 g, works perfect). Let the Spam loaf pan cool to room temp.Once cooled, place everything in the fridge (the Spam loaf pan, the top pan, and the canned goods), to set overnight.
- The next day, remove the Spam loaf from the fridge. Remove the foil, and now you have Spam. Run a butter knife around the sides and invert the pan onto a plate. Use for any recipe calling for Spam. Store in an airtight container in the fridge for up to 10 days.
- This is an end piece sliced off for the taste test, and for those that like the jelly, this makes that too! Appearance wise, it looks exactly like sliced canned Spam. Taste wise, this is many times better than the canned stuff!
- And another view of how this looks.
Notes
Lower cost than canned Spam in Thailand, and this makes 2 to 2½ of the big cans of Spam.
340 g (12 oz) equals 1 regular size can of Spam.
Used in Recipes Listed on this Site:
- Spam Pie, made it, GO-TO recipe.
- Squaw Corn, made it, GO-TO recipe.
Lazy-lady's Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ¼ cup onion, diced
- 1 tablespoon butter
- 2 cans pork and beans, (16 oz / 454 g)
- ¼ cup ketchup
- 1 tablespoon prepared yellow mustard
- 1 can luncheon meat
- 3 slices pineapple, cut in half
- 1 tablespoon pineapple juice
- ¼ cup brown sugar
- 1 tablespoon prepared yellow mustard
Instructions
- Preheat your oven to 190° C (375° F), get out a 7x11 baking pan.
- In a large non stick pan, melt the butter, when hot, add the onion and cook until tender but not browned.
- Add the pork and beans, ketchup, and the 1 tablespoon of mustard. Bring to a boil.
- Pour into the baking pan.
- Cut the luncheon meat into 6 slices, cut slices in half lengthwise to give you 12 strips. Arrange the strips on top of the beans.
- Arrange the pineapple slices down the center of the pan.
- In a bowl, mix together the brown sugar, 1 tablespoon of mustard, and the pineapple juice. Spread over the meat and pineapple.
- Bake for 15-20 minutes or until heated through.
- Serve and enjoy.
Notes
High cost per serving due to the luncheon meat.
Variant: 1. Place 6 biscuits on each end of the pan and they will cook while the casserole is heating.
Busy-day Barbecue
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¾ cup onion, diced
- 2 tablespoons butter
- 1 cup ketchup
- ¼ cup sugar
- ¼ cup Worcestershire sauce
- 1 tablespoon vinegar
- ½ teaspoon salt
- dash black pepper
- 1 can luncheon meat, cut into strips, (12 oz / 340 g)
- hot cooked rice, for serving
Instructions
- Cook onion in hot butter in a large non stick pan, cook until tender but not browned.
- Stir in the ketchup, sugar, Worcestershire sauce, vinegar, salt, and pepper as desired.
- Stir in the luncheon meat. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes to heat through.
- Serve with hot cooked rice, enjoy.
Notes
High cost per serving based on the luncheon meat.
Squaw Corn
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. For the name of this, I have no idea where it originated, and a quick search of recipes on the internet has about as many different ways to prepare this as stars in the sky. I made this on 12 Aug 2021 and it is good! Common ingredients, quick and easy. Perfect for a lunch or quick light dinner.
Ingredients
- 1 can luncheon meat, cut into cubes, Shortcut
- 1 tablespoon butter
- 3 eggs
- 1 can creamed corn, (16 oz / 454 g)
- ¼ teaspoon salt
- dash black pepper
Instructions
- Cube the luncheon meat. Add the eggs to a mixing bowl and lightly beat, then stir in the corn, season with salt and pepper as desired.
- Brown the luncheon meat in hot butter in a large non stick pan.
- Drain the excess fat from the pan, then pour corn mixture into the pan with the meat. Cook on low heat, stirring occasionally until eggs are just set.
- Serve and enjoy.
Notes
Fair to High cost per serving due to the luncheon meat, there is several brands that can be found on Lazada. A low cost alternative is to make homemade Spam.
Shortcut: Spam, Spam, Spam.
Garden Skillet Meal
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can luncheon meat, (12 oz / 340 g)
- 3 tablespoons butter
- 1½ cups fresh cut corn
- 2-3 onions, cut into thick slices
- 2 green bell peppers, cut into strips
- 2-3 tomatoes, quartered
- dash dried basil, as desired
- salt and pepper, as desired
Instructions
- Cut the luncheon meat into strips or cubes. Brown in hot butter in a large non stick pan.
- Once browned, push meat to one side, add the corn and onions. Season with salt and pepper as desired. Cover and cook vegetables until almost tender, about 8-10 minutes, stir a few times.
- Stir in the bell pepper, cover and cook 3 minutes.
- Add the tomato wedges on top, sprinkle with basil, cover and cook 2-3 minutes.
- Serve and enjoy.
Notes
High cost per serving based on the luncheon meat.
Dandy Dixie Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups applesauce, Shortcut
- ¼ teaspoon ginger
- 1 can luncheon meat, (12 oz / 340 g)
- whole cloves, as needed
- 3 cups yams, canned, drained
- ½ cup apricot jam
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 1 tablespoon water
Instructions
- Preheat your oven to 200° C (400° F), get out a 7x11 inch baking pan.
- Mix together the applesauce and ginger, spread on the bottom of baking pan.
- Cut the luncheon meat into 8 slices, lightly score each slice, and stud with cloves as desired.
- Arrange the yams and meat slices on top of the applesauce.
- Mix together the jam, mustard, salt, and water. Spread over meat and potatoes.
- Bake for 25 minutes or until heated through.
- Serve and enjoy.
Notes
High cost based on the luncheon meat, still researching that as well as a shortcut for the yams.
Shortcut: Applesauce (Slow Cooker).
13-minute Banquet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can luncheon meat, (12 oz / 340 g)
- whole cloves, as needed
- 1 tablespoon butter
- 1 can yams, drained, (11 oz / 311 g)
- salt, as desired
- ⅓ cup peach preserves, or pineapple preserves
Instructions
- Slice luncheon meat into 8 slices, stud with whole cloves as desired.
- Melt the butter in a large non stick pan, when hot, brown the luncheon meat on both sides.
- Push the meat to the side and add the yams. Sprinkle with salt as desired.
- Spoon preserves over the yams and meat, continue cooking on low heat until hot and glazed, basting often, about 5-10 minutes.
- Serve and enjoy.
Notes
High cost per serving, still researching luncheon meat, and will make a shortcut to prepare the yams from fresh.
"Canned" BBQ Pulled Pork Sandwiches
This is a low budget recipe specifically for using commodity canned pork. No measurements, except for the canned pork, given, as this is a make as much as you want recipe.
Ingredients
- 1 can pork, or more cans, (1½ lb / 24 oz / 680 g each can)
- BBQ sauce, your choice
- hamburger buns, or bread of your choice
- dill pickle slices, optional, as desired
- cheese, optional, as desired
Instructions
- Open and drain a can of pork. Place pork in a saucepan and scrape off and discard any fat. Break up pork with sturdy spoon and place on medium heat. I used 2 cans of pork as I was feeding a get together of 5 people.
- Once the pork is heated through, add BBQ sauce as you desire and stir that in. Stir often until pork is heated through.
- Serve on hamburger buns or bread of your choice, with optional cheese and or pickles. Enjoy.
Notes
Low cost per serving.
String Cheese Manicotti
This recipe uses, as the name says, string cheese to fill the manicotti tubes, which not only sounds like a brilliant idea, it is an excellent idea. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 box manicotti shells, about 14 shells, (8 oz / 226 g)
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 1 jar marinara sauce, (26 oz jar, or 3¼ cups), Shortcut
- 1 teaspoon Italian seasoning, and as needed, Shortcut
- 1 teaspoon garlic powder
- 28 pieces Mozzarella string cheese
- 2 cups Mozzarella Cheese, shredded
- fresh parsley, chopped, for garnish, as desired
Instructions
- Heat a pot of salted water to a boil, add manicotti shells and cook until shells are not quite cooked through, about 2-3 minutes underdone, then drain and run under cold water.
- Cooked and drained shells. OR you can use dry shells but you will need to increase the bake time.
- While the pasta is cooking, heat a pot and cook the onion and ground beef, breaking the beef up with the spatula as it cooks. Cook until the beef is no longer pink. Drain any fat and return the pot, with the beef, back to heat.
- Preheat your oven to 180° C (350° F). Get out a 9x13 inch baking pan.
- To the pot, add the marinara sauce, Italian seasoning, and garlic powder, stir together.
- Spread half of the meat sauce in the baking pan.
- Stuff each manicotti shell with 2 pieces of string cheese. Arrange all the shells in the pan in a single layer. If the string cheese is too much, pull one piece of cheese in half and stuff a shell with 1½ pieces of cheese. OR you can stuff the dry shells with 1½ pieces of cheese but the baking time will increase.
- I stuffed the shells dry, arrange all the shells in the pan in a single layer.
- Top the manicotti with the remaining sauce.
- Top with Mozzarella cheese. Sprinkle with Italian seasoning as desired.
- Bake for 30 minutes if using cooked pasta, or 50 minutes if using dry pasta, or until bubbly and starting to brown.
- Garnish with parsley as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Marinara Sauce, Italian Seasoning.
Variants: 1. Use bulk Italian sausage in place of ground beef. 2. Add a layer of sliced Provolone on top of the Mozzarella. 3. Use canned beef or pork in place of fresh ground. 4. Cut smoked sausage into 4ths lengthwise and stuff shells with 1 piece of sausage and 1 piece of cheese.
