Listen up all you skulking Spam eaters! It's time we came out of the closet and admitted we have a problem. I have lived in fear of my Spam eating being discovered by those whose respect I crave, but with the discovery of this recipe I am about to share with you (which amazingly, just simply landed as an advertisement in my GMail account...leading me to wonder, do they really track our every search under cover of darkness??) I've decided to fess up and admit I have a problem. I can't completely give up Spam.
The point I have belabored in this blog is that I love healthy food, but there are a few remnants from my childhood that I just can't move beyond. One of them is Auntie's (you know who you are) fried Spam sandwiches. Damn it...they're good...Spam fried in thin slices with peppers and onions until the Spam is crispy around the edges, then layered between two slices of buttered, toasted, sour dough bread, smeared with mayo! Uhm, Uhm...it doesn't get any better than that!
During the holidays there was always a party or two featuring a table laden with every conceivable hors d' oeuvre and dessert. One of my favorites was the "ham" finger roll platter. No one ever questioned whether they were actually made with ham or not. More likely "not". When I grew to be an adult and asked for the recipe I was initiated into the "Spam" secret. Spam was ground with onions, pickle relish and Hellman's dressing and spooned into soft, delicious yeast "finger rolls". There is no southern equivalent to the best of my knowledge, so I will equate them to the best tiny hot dog roll you could ever get your hands on.
Years ago, after I moved from Maine and was really missing my family during the holidays, we had a Christmas party for approximately 60 people. To remind me of Christmas parties past, I wanted Spam finger rolls but my husband is a self proclaimed Spam hater (it cuts me to the quick, but I deal with it). So I did the next best thing, I ground Spam with country ham (for you Yankees, country ham (good country ham making is an art) is a highly salted, cured ham...of which I am not fond of but many southerners adore). I called every bakery within a 50 mile radius looking for finger rolls. No one knew what they were. The compromise was a tiny hamburger roll, which in retrospect worked just fine. Same soft, delicious bread, just a different shape. The result was delicious and nobody was the wiser for the addition of Spam to the "ham" salad...just a little nostalgia for me...a Christmas present to myself!
Now for the recipe I've promised you (from recipesource.com):
Recipe via Meal-Master (tm) v8.02
Title: CRICKET'S SPAM QUICHE Categories: Meats, Eggs
Yield: 4 servings
1 c Coarsely chopped mushrooms
5 T Butter/margarine
1 c Finely crushed stone wheat-crackers
1/4 c Green onions, sliced
1/4 c Brown onions, chopped
3/4 c Monterey Jack cheese
3/4 c Medium Sharp Cheddar cheese, grated
3/4 c Mozzarella cheese, grated
1 c Ricotta cheese
4 ea Eggs
1/4 t Cayenne pepper
1/4 t Paprika
1/4 c Milk
1 ea Cooked artichoke
1/4 c Green bell pepper, chopped
1/4 c Red bell pepper, chopped
1 cn Spam, shredded
Saute mushrooms in 3 Tbs butter until limp. Stir in the crushed crackers, then turn into well greased 10-inch round quiche pan. Press mushroom mixture evenly over bottom of dish and up the sides. Melt remaining butter, add onions, saute and add shredded Spam. Layer shredded cheeses and Spam in dish. In blender, whirl the eggs, ricotta, milk and cayenne until smooth. Pour into crust and sprinkle with paprika. Place sauteed red and green bell peppers on top. Bake in oven at 375 for 40 to 45 mins. Garnished with cooked artichoke.
Say what you will, it sounds wonderful. I haven't tried it yet, but it's got all the makings of a great "family secret"!
