Spam Casserole and Flautas

I don’t know of anyone who has put up some groceries for “a rainy day,” who hasn’t put up some Spam. Some people just don’t like it, and I wonder if most “who don’t like it,” have ever tasted it?

Deb and I both like it, whether it be on a sandwich, uncooked with some Miracle Whip, lettuce, tomato, and a piece of cheese, or even fried up with some grits and eggs, a couple sliced tomatoes and eaten as a quick supper one night.

Shoot, at the camp, or even at home for lunch, eaten with saltine crackers and maybe some pork and beans on the side…it’s good!

These recipes today come from the book, “Camp Cooking,” that Red’s daughter, and our favorite granddaughter…Shelby Lynn, picked up for her Papa.

The truth be known, Shelby Lynn is for a fact our favorite granddaughter, simply on account of…she’s our ONLY granddaughter!

To order a copy of this book, simply log on to:

  • 1 (15 oz.) can of new sliced potatoes
  • ¼ cup of margarine
  • 1 medium or large onion
  • ¼ cup of flour
  • 1 (16 oz.) bag frozen peas
  • ½ teaspoon salt
  • 1 can of Spam
  • 4 teaspoon pepper
  • 2 cups milk
  • ½ to 1 lb. cheddar cheese, grated

In a medium (10 inch) Dutch oven, combine potatoes, onion, and frozen peas. Slice Spam into 1/4 inch slices, and cover the entire top of the mixture.

In a separate Dutch oven (8 inch), make a white sauce as follows; Melt margarine, then blend in flour, salt and pepper. Cook until smooth and bubbly, but being careful not to burn it. Gradually add milk, while attempting to keep the white sauce as thick as possible. Heat until mixture boils and thickens, stirring constantly.

Pour the white sauce over the Spam in the medium Dutch oven. Cover and bake on 350 for 45 minutes. Sprinkle grated cheese over the top during the last 5 minutes of cooking.

Bill LeVere, Region 4, Regional Office, Utah

There is no breakdown for the recipe, but comes as is. These things sound really good though!

Pull apart precooked roast, chicken, or turkey into small strips. Saute’ onions, tomatoes, and jalapenos (all chopped). Add meat strips.

When tomatoes have cooked until mushy, put a tablespoon of meat mixture into the middle of a white corn tortilla, roll, and deep fry until golden brown.

Repeat until you have used all the mixture.

A good salsa to go on the flautas is cooked and blended tomatillo and jalapeno peppers, mixed with raw onion, cilantro, a mashed ripe avocado, and sour cream.
Myrl Ann Guitierrez, Region 4, Humboldt-Toiyabe National Forest, Nevada

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