SPAM Pineapple Boat Tuesday, September 18, 2007

Ingredients

Great American SPAM Championship
Jenny Elmore of Powell, 3rd Place, Tennessee Valley Fair

1 whole pineapple
10 strawberries, sliced
1 (12 oz) can SPAM, cubed
1/2 cup orange marmalade
1 box wheat grain crackers such as Triscuits

Directions

Cut off top of pineapple. Cut horizontally and scoop out. Save 1 cup of pineapple and dice. Place diced pineapple, strawberries, SPAM, and orange marmalade in boat-wrap in foil. Bake at 350 degrees for 1 hour. Serve with Triscuits or your preferred whole grain crackers.
Bonus recipe:
SPAM Rangoons
Great American SPAM Championship
Tonya Gladdish of Oak Ridge, 1st Place, Tennessee Valley Fair

1 (12 oz) can SPAM Classic, diced
2 (8 oz) pkgs cream cheese, softened
3 green onions, diced
1/2 cup crushed pineapple, drained
1 (16 oz) pkg egg roll wraps, trimmed to perfect square
1/2 cup soy sauce
1 TBSP sugar
vegetable oil for frying
sweet n sour sauce

In medium sauce pan, bring diced SPAM, soy sauce and sugar to a boil. Boil for 5 minutes. Remove from heat and drain. Cool SPAM. In a large mixing bowl, combine SPAM, cream cheese, green onion and pineapple. Mix well. On a flat surface, lay out trimmed egg roll wraps. Place 2 TBSP of SPAM mixture in center of egg roll wraps. Moisten edges with water and fold wraps over into a triangle and press edges together to seal. Heat vegetable oil in a large, deep pan to 325 degrees F. Fry one (1) Rangoon at a time for 2-3 minutes or until golden brown. Drain on paper towel lined plate. Serve with sweet ‘n.sour sauce. Makes 15 rangoons.


Bonus recipe

Weekend Wellington
Great American SPAM Championship
Connie Ridenhour of Heiskell, 2nd Place, Tennessee Valley Fair

1 sheet puff pastry, thawed
1 (12 oz) can SPAM, 25% less sodium
1 pkt dry onion/mushroom soup mix
2 eggs, beaten, separated
1/4 cup dry bread crumbs
2 Tbsp dried onion flakes
2 tsp minced garlic
1 jar brown or pork gravy
1/2 cup onion, sliced into thin strips
1/2 cup green pepper, sliced into thin strips

Preheat oven to 350 degrees. Mash SPAM with a pastry cutter or pulse with a food processor until semi-smooth. Place in a medium bowl. Add dry soup mix, 1 beaten egg, bread crumbs, onion flakes and garlic. Using hands, combine well. Roll into 6 equal sized SPAM balls. On a floured surface, roll puff pastry into a 12-inch square. Cut square into 6 equal parts. Place a SPAM ball on each piece of pastry. Roll up, completely covering meat with pastry. Spray each cup of a 6-count jumbo muffin pan with no-stick spray. Place each SPAM Ball Wellington into a cup, seam side down. Brush with remaining beaten egg. Bake 35 minutes or until golden brown. Meanwhile, in a small non-stick pan, over low heat, sweat the onions and green peppers until tender. Use 2-3 tablespoons of water to keep them from sticking, if needed. Pour the gravy into pan with onions and peppers and simmer over low heat until warm. To serve, place SPAM Ball Wellington on plate or serving platter and ladle with gravy. Enjoy!
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