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SPAM MUSUBI

By far, Hawaiians’ favorite dish is Musubi, a ready-to-eat Spam snack that resembles a large piece of nigiri sushi.

1 12-ounce can Spam Classic
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/3 cup brown sugar
1/3 cup soy sauce
3 cups cooked white sushi rice (found in the Asian section of supermarket)
1 package hoshi nori (Japanese dried seaweed, available at Asian markets)

Slice Spam lengthwise into 8 equal pieces. In a shallow dish, combine garlic, ginger, brown sugar and soy sauce. Place Spam slices in the mixture and let sit for 30 minutes. Remove and pat dry. In a medium-sized skillet, fry the marinated Spam slices over medium heat, 2 minutes on each side or until lightly browned. Moisten hands and mold rice into 8 thick blocks with the same outside dimensions as Spam slices. (You can get a perfect block shape by using a special plastic Musubi mold found online or in specialty stores in Hawaii.)

Cut nori into 8-1/2 inch strips. Place Spam slices on rice blocks and wrap individual nori strips around each middle. Moisten one end of nori slightly to fasten together. The remaining marinade may be used as a dip.


TUNA ROLLUPS

1 tablespoon lemon juice
1/3 cup celery, finely diced
1/2 cup mayonnaise
1 (7 ounce) can tuna fish
2 cups biscuit dough mixed
1 can mushroom soup
1/4 cup water

Drain tuna and break into chunks. Mix in lemon juice, celery and mayonnaise. Prepare biscuit dough and roll out about 1/4 inch thick. Spread tuna mixture over dough and roll up as for jelly roll; seal edges. Cut into 1 inch slices. Bake on greased cookie sheet 425 for about 15-20 minutes. Dilute soup with 1/4 cup water and heat. Serve Roll ups with sauce of choice. You can also use 1 can of biscuits, opened and left sitting at room temperature for about 1/2 hour punch all together and then roll out.


FIVE CAN CHINESE TURKEY

1 can chow mein noodles
1 can chow mein vegetables
1 can cream of chicken soup
1 can cream of mushroom soup
1 (6 oz.) can turkey
1 cup milk

1 cup crushed potato chips – more if desired

Combine all ingredients. Sprinkle with crushed chips. Bake at 350 F for 45 minutes.


SHRIMP-PINEAPPLE SALAD

1 1/2 cups canned shrimp
1 1/2 cups pineapple, drained
1 1/2 cups cabbage, shredded
1/2 teaspoon salt
1/8 teaspoon paprika
Mayonnaise
Olives for garnish
French dressing for marinade

Remove vein from shrimp and cut into pieces. Marinate in French dressing and chill. Combine pineapple, shrimp and cabbage. Add salt and paprika. Moisten with Mayonnaise add shrimp and mix lightly. Serve on crisp lettuce and garnish with sliced olives.


CORNED BEEF HASH STIR UP

1-7 ounce. pkg. elbow macaroni
3/4 cup water
1/3 cup instant powdered milk
1-15 ounce can corned beef hash, crumbled
1 cup shredded, processed American cheese
1 can cream of celery soup
2 tablespoons instant minced onion
1 teaspoon onion salt
Chopped green pepper
Chopped pimento

In a saucepan, cook macaroni as directed on package; drain. In a 2 quart baking dish, mix water and milk. Stir in macaroni and remaining ingredients. Bake at 350° until bubbly. Sprinkle with green pepper and pimento.

Makes 5 servings.


SALMON SOUFFLE

1 can salmon
1/2 cup dry bread crumbs
3 egg whites

Sauce:
2 tablespoons flour
2 tablespoons butter
1 teaspoon salt
1 teaspoon onion juice
1 teaspoon lemon juice
1 teaspoon chopped parsley
1 pint milk
3 egg yolks

Blend butter and flour, add milk, seasonings and beaten yolks. Cook in double boiler until thick

Mash salmon, add crumbs, sauce and lastly fold in beaten egg whites. Turn in a buttered baking dish. Place in pan of water and bake 25 minutes in a 375 deg oven.  Note: 1/2 cup grated cheese is a pleasing addition.


CHICKEN CHOWDER

3 bacon slices
1 onion, chopped
2 tablespoons flour
1-1/2 cups whole milk
1 cup refrigerated hash brown potatoes
1 cup frozen corn
6 ounce can white meat chicken, drained

Cook bacon in saucepan until browned and crisp. Remove bacon from pan and reserve for another use. Add onion to drippings in pan and cook until tender, about 4 minutes, stirring frequently. Sprinkle flour over onions and cook 1 minute longer. Add milk.

Cook and stir until mixture comes to a boil and thickens. Add potatoes and corn. Bring to a boil, then reduce heat, cover pan and simmer for 10-15 minutes until potato is tender. Add chicken and heat thoroughly.


HAM BELL
thank you Mary Anne

1-12 ounce can Spam
1/2 cup salad dressing
1/2 cup grated Parmesan cheese
2 tablespoons chopped onion
1 teaspoon horseradish
3 ounces cream cheese softened
Parsley flakes

Mix together Spam, salad dressing, Parmesan cheese, onion and horseradish; chill overnight. Form into a ball and frost with cream cheese. Sprinkle with parsley flakes. Serve with assorted crackers.


TUNA CRUNCH

1- 3 ounce can Chinese noodles
 reserving 1/2 cup
1 can tuna,drained and flaked
1 cup cashews or peanuts
1/2 cup cooked peas
1 can cream of mushroom soup
3/4 cup water
1 cup finely chopped celery
1/2 cup finely chopped onions

In 1 1/2 quart casserole combine all ingredients with the exception of the reserve noodles. Bake at 350 deg for 30 minutes. Top with remaining noodles and bake 5 minutes more.


STUFFED BUNS

1 (6 ounce) can water-packed turkey
2 tablespoons minced green onions
2 tablespoons minced celery
1 tablespoon chopped ripe olives
Minced dill pickle to taste
1/3 cup mayonnaise
1/4 cup grated cheddar cheese
8 hot dog buns

Mix all ingredients. Fill inside of bun. Wrap in foil. Place in 350 degree oven about 10-15 minutes until hot and cheese has melted.


SHRIMP PASTA SALAD
By Kevin McCarthy

12 oz. rotini pasta
4 oz. feta cheese
3 oz. kalamata olives
1 (2oz.) can black olives
1 green bell pepper
1/2 red onion
1 can Oregon's Choice Pacific Pink Shrimp

Dressing:
1/2 c. light olive oil
1/4 c. white wine vinegar
1/4 tsp. white pepper
pinch sugar
pinch sea salt

Cook tri-color rotini pasta according to package, rinse with cold water, set aside. In a large bowl combine crumbled feta cheese, sliced black olives, sliced kalamala olives, chopped bell pepper, chopped onion, shrimp and cooked pasta, mix well. Mix dressing, add half to pasta salad (more to taste). Refrigerate. Serve chilled.


CORNED BEEF SKILLET

1 can corned beef, broken up with a fork
2 cups frozen hash browns, thawed
1/2 bell pepper, chopped
4 eggs
1 tablespoon prepared mustard

Spray a skillet with vegetable spray. Add corned beef, potatoes, and bell pepper. Cook a few minutes, stirring frequently. Beat eggs with mustard. Pour into skillet. Cook, stirring frequently, until eggs are set.

Yield: 4 servings.


SALMON BASKET

1 loaf of unsliced bread
1 can salmon
1 tablespoon minced sweet relish
1 cup easy white sauce (see below)
1 egg well beaten
2/3 cup mayonnaise

Cut side and top crusts from loaf of unsliced bread. Hollow out the inside, leaving a thick shell, set crumbs aside. Brush the outside of the loaf with melted butter.

Combine salmon and relish with sauce. Fill bread basket and bake at 435 deg until brown.

Mix egg with mayonnaise and cook over low heat until mixture thickens, stirring constantly. Serve as sauce with the salmon basket.

Easy White Sauce

1 cup crumbs from unsliced bread
1 cup milk
Salt & Pepper to taste
1 tablespoon butter

Crumble bread. Scald milk, add bread and cook slowly, stirring until mixture thickens. Add butter, and seasonings and beat until smooth


CLASSIC COBB SALAD

1 can Tyson® Premium Chunk Chicken Breast (12.5oz), drained
2 slices Tyson® Fully Cooked Hickory Bacon, crumbled
2 cups lettuce leaves, torn
1 medium tomato, chopped
1 avocado, pitted and diced
1/2 cup blue cheese, crumbled
1/2 cup black olives

Place lettuce on a large plate. Arrange chicken chunks, bacon, tomato, avocado, cheese and olives on top of lettuce.

Serving Suggestion: Serve with bottled dressing and crackers or soft breadsticks. Refrigerate leftovers

Source: Tyson Foods


HAM LOAF HAWAIIAN
thank you Melonnie

12 ounce can Spam
1/2 teaspoon mustard
Whole cloves
2 tablespoon brown sugar
Sliced pineapple

Heat oven to 375 deg. Cutting a little more than half way through, divide Spam into 8 sections. Place in a small baking dish. Starting with the first cut, spread mustard in every other cut. In the same cut place 1/2 of a pineapple slice. Stick a clove into pineapple. Sprinkle brown sugar over all. Bake 20 minutes. To serve, slice through every other cut so that pineapple is in the middle of each serving.


MT. OLIVETS HOT DISH

1 1/2 cup cooked rice
1/2 cup cheese
1 can of tuna, drained
3 eggs, beaten
3 cups milk
Salt and pepper to taste.

Combine all ingredients in a 2 quart casserole. Bake at 375 deg for 45 minutes. Serve with mushroom soup as a sauce.


QUICK CHINESE CASSEROLE

1 can mushroom soup
1 can water
1/2 cup minced onions
1 cup chopped celery
1 can turkey
1 can Chinese noodles, slivered almonds, or cashew nuts

Mix together in buttered casserole and bake at 350 F for 1 hour.


CREAMED SHRIMPS - 1927

2 tablespoons butter
1 tablespoon flour
1 pint milk
1 can shrimp
Salt and paprika to taste

Blend together, butter, flour and milk until smooth. Add shrimp and seasonings, simmer until heated through and serve.


CORNED BEEF PATTIES

1 can corned beef
2 eggs
1 medium bell pepper
1 medium onion
1 small clove garlic or garlic powder
3 tablespoon sunflower oil
white cheese as desired
salt and pepper to taste

Cook chopped onions, garlic and bell pepper in oil then set aside. Prepare corned beef by beating with eggs while adding salt, pepper and cheese. Add in the other cooked ingredients, forming a paste. Cook in oil in form of patty until brown.


SALMON CROQUETTES

2 eggs
1 can salmon
2 cups mashed Irish potatoes

2 eggs
1 medium onion, chopped
1 teaspoon parsley
2 tablespoons chopped green pepper

Drain and pick salmon of bones & skin. Mix with potatoes and add well beaten eggs, green peppers and onion. Form into balls and deep fry in hot shortening until browned.


CHICKEN PIZZA MUFFINS

4 English muffins, split and toasted
1/2 cup pizza sauce
2 cans (4.5 ounces each) Chicken Breast in Water, drained
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
Crushed red pepper or dried oregano leaves

Place muffins on rack in broiler pan. Spread about 1 tablespoon sauce on each muffin half. Divide chicken and cheese among muffin halves. Sprinkle with red pepper. Broil 4 inches from heat 3 min. or until cheese is melted.

Makes 8 open-faced sandwiches.


SPAM SOUFFLE
thank you Vivian

2 medium onions
3/4 cup cracker crumbs
1 can SPAM
1/2 cup grated cheese
1 can mushroom soup
3 eggs, beaten
1 cup milk

Grind onions, SPAM, cracker crumbs and cheese in meat grinder. Add soup, milk and eggs. Bake 45 minutes at 350 deg.


TUNA NOODLE CHEESE SURPRISE

2 cans cream of mushroom soup
1 tablespoons onion soup mix
1 1/2 soup can milk
1 or 2 teaspoons salt
1 12 ounce package medium egg noodles, cooked
2 cans Albacore tuna
3 hard boiled eggs, sliced
1 4 1/2 ounce can sliced dark olives (drained)
1 pound Monterey Jack cheese

In medium sauce pan, blend mushroom soup, onion soup mix, milk, and salt until it comes to a soft boil, set aside. In long buttered baking dish (12 x 9), lay a layer of noodles. Spread crumbled tuna, with juice, over noodles. Lay sliced eggs over tuna. Sprinkle olives over eggs. Sprinkle small amount of grated cheese over olives. Pour about 1/2 soup mixture over this layer. Cover mixture completely with more noodles and add rest of soup mix. Sprinkle rest of cheese over mixture.

Cover with foil and bake at 400 degrees for 1 1/2 hour or until mixture is bubbling at side of dish and cheese is melted.


HUMDINGER OF A SALAD

1 (6 1/2 ounce) can turkey
3 celery stalks
1 egg, hard cooked and diced
1 (4 ounce) can sliced mushrooms
10-12 black olives
Mayonnaise or salad dressing to bind mixture
1-2 tablespoons hot mustard, to taste
Salt, pepper and dashes of celery salt - to taste

Slice the celery stalks very thin and on the diagonal instead of chopping. Dice the egg. The cheapest brand sliced mushrooms is fine for this recipe. Slice the black olives, using any amount you like. Add seasonings to taste and enough mayonnaise or salad dressing to bind the ingredients. Mix together.


SHRIMP A LA CREOLE

1 can tomatoes
1 green pepper
1 medium sized onion
1 can shrimp, drained, reserve liquid
1 clove of garlic
1 tablespoon chili powder
1 bay leaf
Salt to taste
4 tablespoons butter
2 teaspoons Worcestershire sauce
1 cup shrimp liquid and water mixed

Brown onion and pepper in butter. Combine with other ingredients and cook until sauce is thick, stirring constantly. Remove bay leaf and serve over rice.


CORNED BEEF SOUP

1 can corned beef
1 can tomatoes (empty and fill can w/water to top and add to pan)
4-5 potatoes - diced
1 medium onion - diced

Combine all ingredients in large saucepan. Cook over medium heat until potatoes are just the right consistency to eat.


SALMON LOAF

2 cups soft bread crumbs
1 tablespoon melted margarine
1 cup skim milk
1 tablespoon lemon juice
1 tablespoon minced parsley
1/2 teaspoon Worcestershire sauce
1 onion, chopped
1/4 cup minced celery
2 cups flaked canned salmon
Dash of pepper
2 eggs.

Heat oven to 325 deg. Combine all ingredients and mix thoroughly. Place in lightly oiled 9x5 inch loaf pan. Bake for 45 minutes.


HOLIDAY CHICKEN SALAD

3 cans (13 oz. ea.) drained Chicken Breast
1 1/2 cups dried cranberries
1 cup mayonnaise or yogurt
1 cup chopped celery
1 cup chopped pecans or walnuts
1/2 cup minced green bell pepper
2 sliced green onions
1 teaspoon paprika
Ground black pepper

In a medium bowl, shred drained chicken. Add the mayonnaise, paprika, cranberries, celery, bell pepper, onion and nuts. Mix together and add black pepper to taste. Serve as a sandwich or with crackers.


CHEESY SPAMTATERS

4 large potatoes, peeled and sliced
1 onion, diced
1 container Spam, chopped
Milk, enough to nearly cover potatoes, heated through
Flour

Layer: Potatoes - Sprinkle with salt and pepper, sprinkle liberally with flour. Add some of the onion and Spam pieces. Repeat, ending with potatoes.
Bring milk to a simmer, pour onto potatoes. Bake at 350 deg for 1 hour.


CALIFORNIA TUNA SALAD
thank you Russel

1/2 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon liquid red pepper seasoning
1 ripe avocado
2 cans Albacore tuna, drained
1 sweet red pepper, cored, seeded and cut into 1/2 inch squares
1/2 of 8-oz. can sliced water chestnuts
2 tablespoons chopped cilantro

Whisk together lime rind and juice, olive oil, honey, cumin, salt and red pepper seasoning in medium size bowl until blended. Pit and peel avocado; cube. Add to dressing; toss to prevent discoloring. Flake tuna into bowl with the avocado and dressing. Add red pepper, water chestnuts and cilantro to tuna; toss to combine. Serve chilled over bed of lettuce or use as a sandwich filling.


APPLE & TURKEY SAUSAGE PATTIES

1/2 onion
1 apple
10 ounces ground turkey
3/4 cup fresh bread crumbs
1 egg white
1 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon Allspice

Preheat oven to 450 deg. Spray a baking sheet or line with parchment. Microwave onion for 1 minute add apple and microwave for another 1 minute and let cool. Add turkey, bread crumbs, egg white and spices. Form into 8 or 9 similar sized patties and bake 10 to 15 minutes.


EASY CREAMY SHRIMP ON RICE

10 ounce can frozen cream of shrimp soup
1/2 cup milk
4 1/2 ounce can broken shrimp, drained

Place soup in saucepan, add milk. Heat slowly, stir often until sauce reaches boiling p;oing and is smooth. Add shrimp. Heat 5 minutes. Serve over fluffy white rice.


CORNED BEEF SPREAD
thank you Tom

1 can corned beef
8 oz cream cheese
garlic or onion salt

Soften cream cheese to room temp. Rinse off excess fat from c-beef under hot water in a strainer

Mash and mix together and add salt to taste. Spread on bagels, breads, baked potatoes, etc...


SALMON CASSEROLE

5 medium potatoes
1 pound can red salmon
Salt and pepper to taste
1 egg, slightly beaten
1 tablespoon flour
1 teaspoon chopped parsley
1 cup milk
Flavored bread crumbs
3 tablespoons butter

Peel potatoes and slice thinly. Place in salted water and boil for two minutes. Skin and bone the salmon. Arrange potatoes and salmon in layers in a buttered casserole dish. First a layer of potatoes, then a layer of salmon sprinkled with salt, pepper and little chunks of butter, repeat. In a separate bowl mix egg, milk, flour and parsley. Pour this mixture over the potatoes and salmon making sure it covers the whole casserole. Top with flavored bread crumbs and dabs of butter. Bake in a 325 deg oven for 35 minutes.


BACKPACKER'S CHICKEN CHOWDER

This is a great chicken recipe for backpackers since all of the ingredients are fairly light weight and easy to carry. It's also great on cool camping trips or as an appetizer to a main course.

1 package chicken soup mix
4 cups water
1 cup dry milk
1/4 cup dried corn or 1 small can of corn
1 can or pouch white chunk chicken
1 package chicken gravy mix

Mix ingredients. Bring to a boil and then simmer until all are done (roughly 10 minutes).


ENCHILADA BREAKFAST SPAM CASSEROLE

8 flour tortillas
1 can SPAM, cubed
1 cup onion, chopped
1 cup green bell pepper, chopped
1 tomato, chopped
2 cups Cheddar cheese, shredded, divided
4 eggs
2 cups whipping cream
1 jar picante sauce; (4 1/2 oz. about 1/2 cup)

In center of each tortilla, place about 1/4 of the Spam, 1 tablespoon bell pepper, 1 tablespoon tomato, onion to taste and 1 tablespoon cheese. Roll up tightly.

Repeat procedure to make 8 enchiladas. Place enchiladas seam side down in greased 13" x 9" baking dish. In medium bowl, beat together eggs, cream and green peppers. Pour over enchiladas. Cover. Refrigerate over night. Heat oven to 350 degrees. Bake 40 to 50 minutes or until eggs mixture is set. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with Picante Sauce.

Serves 8.


TUNA SANDWICH SPREAD

1 can prime tuna Albacore
1 tablespoon spicy mustard
2 tablespoons cider vinegar
2 tablespoons mayonnaise or salad dressing
2 or 3 slices of onion, diced fine
2 hard boiled eggs, diced (optional)

Mix ingredients together and prepare sandwiches


TURKEY SALAD EXOTIQUE

2 (10 oz.) cans turkey
1 cup chopped celery
1 cup chopped red bell pepper
1/2 cup finely chopped purple onion
1 cup Gold raisins
1 or 1/2 teaspoon cayenne pepper
1 or 1/2 teaspoon garlic pepper
1 or 1/2 teaspoon sea salt (more or less to taste)
1/2 cup mayonnaise to taste
1 tablespoon Sweet n Sour sauce

Combine all ingredients using as much or as little spices and mayonnaise to suit your tastes. Toss well. Delicious as a salad with many greens.


CREAMED SHRIMPS AND PEAS- 1927

1 can shrimp
1 cup green peas
1 cup cream sauce of choice

Combine shrimp, peas and sauce. Season well and allow to cook gently in the upper part of a double boiler for 15 to 20 minutes. This mixture may be served on toast or as a special treat in patty-shells.


CORNED BEEF SALAD
thank you Darlene

1 1/2 cup V-8 juice
1/2 cup water
1 package lemon Jello
1 can corned beef, shredded
2 hard boiled eggs, diced
1 1/2 cup celery, chopped
2 tablespoons chopped green pepper
1/2 small onion, minced
1 cup Miracle Whip

Heat V-8 juice and water. Dissolve Jello in juice and let cool. Add corned beef, eggs, celery, green pepper, onion and Miracle Whip. Pour into Pyrex dish or Jello mold.


SALMON PUFFS

1 15 ounce can pink salmon
1 egg
1 1/2 teaspoons baking powder
1/2 cup flour
Pepper and minced onion to taste

Drain salmon and reserve 1/4 cup liquid. Use fork to mix salmon and egg well. Add flour and onion, stirring well. Mixture will be fairly thick. Add backing powder to 1/4 cup liquid from salmon, beat with fork. This creates a creamy, foamy liquid. Add to salmon mixture, blending well. Drop teaspoon of salmon mixture into deep hot great. When brown, drain on paper towel.


EASY CHICKEN ENCHILADAS
From: Campbell's Kitchen

2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 can (about 4 ounces) chopped green chiles, drained (optional)
1 small onion, chopped (about 1/4 cup)
1 1/4 cup prepared enchilada sauce
8 corn tortillas (6-inch), warmed
Shredded lettuce (optional)
Sour cream (optional)
diced tomato (optional)

Heat oven to 350°F. Stir the chicken, 1 cup cheese, chiles and onion in a medium bowl. Spread half the enchilada sauce in the bottom of a 3-quart shallow baking dish. Spread about1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into the baking dish. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining cheese. Cover the baking dish. Bake for 25 minutes or until the filling is hot and bubbling. Top with the lettuce, sour cream and tomato, if desired.


FRENCH FRY SPAM CASSEROLE

32 ounces frozen french fried potatoes, thawed
2 cups fat-free Cheddar cheese, shredded
2 cups fat-free sour cream
10 3/4 ounces low-fat cream of mushroom soup
12 ounces SPAM Lite luncheon meat, cubed
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1 cup white bread crumbs

Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set aside. In a mixing bowl, combine potatoes, cheese, sour cream, soup, SPAM, bell peppers, and onions. Mix well. Spoon into prepared pan. Sprinkle with crumbs. Bake for 40 minutes, or until heated through.


DEVILED TUNA

3 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
1 cup canned tuna, drained
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons chili sauce
1 tablespoon finely chopped green peppers
1/2 cup bread or cracker crumbs
2 tablespoons butter, melted.

Melt 3 tablespoons butter and add flour. Blend and add milk, cooking until a thick cream sauce forms. Stir frequently to prevent lumping. Add tuna, salt, paprika, chili sauce and green peppers. Pour into a buttered baking dish, cover with crumbs, mixed with melted butter. Bake in a moderate (350 deg) oven for 25 minutes.


TURKEY N SWISS ON BISCUITS
thank you Ann

6 3/4 ounce can turkey, drained and flaked
1 teaspoon instant minced onion
2 tablespoons margarine, softened
2 teaspoons prepared mustard
10 ounce can Hungry Jack refrigerated biscuits
5 slices natural Swiss cheese

Heat oven to 375 deg. Combine first 4 ingredients; reserve about 1/3 cup. Separate dough into 10 biscuits; press 5 biscuits to 3 1/2 inch circles on ungreased cookie sheet. Spoon scant 1/4 cup meat mixture onto each flattened biscuit. Fold cheese slices into quarters and place on meat mixture, pressing slightly. Spoon remaining meat mixture over cheese. Press remaining 5 biscuits to 4 inch circles, slightly stretch each over meat mixture. Do not seal edges. Bake at 375 deg for 10 to 15 minutes or until golden brown. Serve warm.


SEAFOOD DIP

16 ounce container sour cream
1 envelope Knorr Vegetable Soup/Dip Mix
1 small can crab meat
1 small can tiny shrimp
Ritz crackers and chips

Mix sour cream, vegetable soup mix, crab meat, and shrimp together in medium bowl. Refrigerate for at least 4 hours or preferably overnight to let vegetables soften. Serve with crackers & chips.


CORNED BEEF CHEESE BALL

2 8-ounce blocks cream cheese, slightly softened
1 can corned beef
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon lemon juice
Chopped pecans, walnuts, or almonds(optional)
Festival crackers for serving

Combine all ingredients except nuts. Form into a ball. Roll in chopped nuts if you wish. Keep refrigerated until serving.


SALMON STUFFED EGGS

4 hard boiled eggs
1/2 cup smoked salmon, mashed
3 tablespoons mayonnaise
bacon bits for garnish

Cut eggs in half lengthwise. Remove and mash yolks with salmon and mayonnaise. Fill egg whites with salmon stuffing and garnish with bacon bits.


6 CAN TORTILLA SOUP

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans, drained and rinsed or it will change your soup to a icky gray color
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Serve with crispy tortilla strips and shredded Mexican cheese on top.


BAKED APPLES WITH SPAM® STREUSEL

6 large Braeburn apples
1 can (12oz) SPAM® Classic, finely diced
3/4 cup brown sugar , packed
3/4 cup quick-cooking rolled oats
3/4 cup dates , chopped
3/4 teaspoon ground cinnamon
1/3 cup apple juice
1 tablespoon butter

Core apples and peel the top half of the apple; leaving the skin on the bottom half. Place apples in microwave-safe baking dish. In a medium bowl, combine the diced SPAM® Classic, brown sugar, oats, dates and cinnamon. Fill the center of each apple with the SPAM® Classic filling and place any extra filling around the apples. Pour apple juice over the apples and filling. Cut butter into small pieces and place one piece on each apple and the rest over the filling. Cover the apples with plastic wrap

Pierce the plastic wrap in several places to allow steam to escape while cooking. Place apples in microwave and heat on medium-high power for 15-20 minutes or until apples are tender. Spoon the liquid in to the bottom of the baking dish over the apples before serving.


EASY DAY CASSEROLE

1 can ready prepared biscuits
4 slices American cheese
1 can cream of mushroom soup
2 tablespoons butter
1/2 cup cracker crumbs
1 can grated tuna fish (you can substitute chicken, turkey or ham)

Grease a round glass baking dish with butter. Pat the ten biscuits flat and place around the sides of the baking dish. Put the four slices of cheese on the bottom. Add can of grated tuna. Add can of mushroom soup just as it comes from the can. Top with cracker crumbs and butter and bake in a 375 degree oven about 25 minutes. Make a green salad and have fruit cocktail for dessert. This makes a quick and healthful meal.


BOMBAY CASSEROLE

1 can Chinese noodles
1 cup chopped celery
2 small onions, chopped
1 cup canned turkey
2 cans mushrooms
1 cup cashews or almonds, slivered
1/2 cup sliced olives (green or ripe)
1 can cream of mushroom soup

Place noodles in bottom of casserole. Combine celery, onions and meat in a bowl. Pour this over the noodles, but do not stir. Add mushrooms, cashews or almonds, and sliced olives. Pour cream of mushroom soup over all; do not stir. Bake 1 hour at 300 F.

Serves 4


SAVORY SEAFOOD

1-6 1/2 ounce can crab meat, drained
1-6 1/2 ounce can shrimp, drained
1-6 1/2 ounce can tuna, drained
2 hard cooked eggs, sliced
1 cup uncooked instant rice
1 1/4 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup parsley
2/3 cup sliced almonds
3 tablespoons sherry
3 tablespoons butter, melted
1 1/2 cup milk
1 can mushroom soup
1 green pepper, chopped
1 cup chopped celery
1 cup dry bread crumbs.

Mix all ingredients, adding egg slices last. Butter 9x13 inch dish and pour in mixture. Combine bread crumbs and butter and spread over top. Bake at 350 deg for 1 hour. Let stand for 15 minutes before serving.


CORNED BEEF SKILLET

1 can corned beef, broken up with a fork
2 cups frozen hash browns, thawed
1/2 bell pepper, chopped
4 eggs
1 tablespoon prepared mustard

Spray a skillet with vegetable spray. Add corned beef, potatoes, and bell pepper. Cook a few minutes, stirring frequently. Beat eggs with mustard. Pour into skillet. Cook, stirring frequently, until eggs are set.

Yield: 4 servings.


SALMON CHEESE BALL

2 cups canned salmon, picked clean
1 8 ounce package cream cheese
1 tablespoon minced onion
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon horseradish
Chopped nuts or parsley for garnish

Mix first 6 ingredients together. Shape into a ball and roll in nuts or parsley. Refrigerate. Serve at room temperature with party crackers.



CHICKEN SALAD

Points: 2 per serving.

10 ounce can of 98%fat free chicken
1/2 cup chopped celery
1 tablespoon chopped onion
1/4 cup fat free mayo
1/4 cup chopped grapes or apple (optional)
Salt and pepper to taste
1 small tomato, chopped (optional)

Crumble chicken into small pieces then mix other ingredients with it. Let chill for an hour or so.

Serves 4

Source: Weight Watchers


DIPPED SPAM SANDWICHES

1 can SPAM luncheon meat - (12 oz); cut in 12 slices
6 slices Swiss cheese
12 slices white bread
3 eggs
6 tablespoons milk
3 tablespoons butter or margarine; soft
Strawberry cream cheese

Layer Spam and cheese on 6 bread slices; top with remaining slices. In a shallow bowl, beat together eggs and milk. Dip both sides of sandwich in egg mixture.

In a skillet or griddle, grill sandwiches in butter over medium heat until browned and cheese is melted, turning once. Serve with strawberry cream cheese.

This recipe yields 6 servings


TUNA QUICK
thank you Arthur

1 1/2 cup Minute Rice
1 1/3 cup water
1/2 teaspoon salt
2 teaspoons butter
7 ounce can of tuna
1 can mushroom soup
1/2 cup water
1/2 cup diced onion

Cook rice in water and salt. When tender, add rest of ingredients and pour into casserole dish. Top with 3/4 cup shredded cheese and bake at 350 deg until cheese melts.


CHEESE AND SPINACH PIE

1 9" deep dish pie shell
2 slices Swiss cheese
1/2 cup cooked spinach; chopped
1/2 cup sliced mushrooms
1 can turkey, flake with fork
3 eggs, beaten
1 cup half and half
2 teaspoons flour
1/2 teaspoon salt
1/4 cup shredded Cheddar cheese

Place Swiss cheese on bottom of pie crust. Sprinkle with spinach, mushrooms and tender chunk meat. Mix next four ingredients, pour into pie shell. Sprinkle with cheddar cheese. Bake at 350 degrees for 40 or 45 minutes.

Serves 4 - 6.


TOMATOES WITH SEAFOOD DRESSING

1 cup canned shrimp
2 hard-cooked eggs, chopped
1 1/2 cups finely grated carrots
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon prepared mustard
4 medium tomatoes
4 leaves of lettuce

Add shrimp, eggs, carrots, onion, salt, and pepper to the bowl of a food processor. Pulse until just combined. Blend mayonnaise with lemon juice and mustard; mix into shrimp mixture with a fork.

Core tomatoes. Cut into quarters without cutting all the way to the bottom. Place each tomato on a lettuce leaf, and open. Spoon shrimp mixture into the center.

Serves 4


CORNED BEEF HASH

1 12 oz can corned beef, cut into small cubes
1 pound potatoes peeled, and cubed
1 tablespoon butter
1 tablespoon mixed herbs (your choice) finely chopped
1 tablespoon parsley finely chopped
Salt and Pepper to taste
Sour cream

In a skillet, saute the potatoes in butter over medium heat, stirring occasionally, until potatoes are golden brown. Add the corned beef, mixed herbs, parsley and chives; season with salt and pepper to taste. Mix gently for 1 to 2 minutes. Serve hot with sour cream on the side. Garnish as desired.

(4 servings)


SALMON AND RICE

1 can salmon
1 cup cooked rice
1 cup milk
2 eggs, separated
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon each of pepper and paprika

Mix salmon, rice, milk and beaten egg yolks. Add melted butter and seasonings. Fold in beaten egg whites. Put in buttered baking dish and bake 30 minutes at 350 degs.


HOMESTYLE CHICKEN & BISCUITS

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 packages (7.5 ounces) refrigerated biscuits (10 biscuits)

Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken. Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown.

Serves 4.

Source: Campbell's Kitchen