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Spam A' la King

Have you ever had one of those daysabout 10 minutes; then using a fork,
during the summer months, when it was soflip the spam and pineapple over and
stuffy and hot, you felt miserable, andsimmer about 5 minutes more. Serve up
just didn't feel up to standing in frontthe Spam and pineapple slices with a
of a hot stove for an hour? Well, that'sready made salad of any type.
me. And I can vow that I am a master atIf you don't already have a salad of
conjuring up strange meals in a shortsorts made up, this dish also goes very
amount of time, just to escape the hotwell with some cooked up instant rice or
kitchen. Now, I even keep on hand,even some left-over boiled potatoes,
back-up plans for just such occasions.pouring the hot juices over the
It was just one of those occasions whenpotatoes. I have also learned that some
I conjured up this strange but tastyhefty chunks of peppers chopped up and
meal in just minutes, and we now call itthrown into this recipe, makes quite a
Spam A' la King. It is so easy totasty change and arrangement as well.
prepare that even the kids can do it.Actually it's pretty neat for those of
What you will need is a can of Spamyou who like that added taste and color
1 small can of sliced pineappleappeal to your meals.
About 1/2 tsp. all spiceAll total, this Spam A' la King costs
1/2 cup brown sugarsome maraschinoonly pennies to make, provided you
cherries & some of the juiceusually have the extra ingredients
1/4 stick of margarinearound the kitchen to begin with, and it
Slice your Spam into about 8-10 slices,takes just minutes to make. It's quick,
and line them into a large skillet. Openeasy, inexpensive, and the kids will
the can of pineapple slices and lay thelove it. Give it a try on the next meal
slices around the pan, then add theyou don't feel like spending hours in
juice. It is perfectly fine for the spamthe kitchen preparing. I have even
and pineapple to lay on top of eachthought about trying something like this
other. Add your margarine, cherries, andas kabobs, and roasting them over a
cherry juice. Next, sprinkle the entiregrill. I haven't done it yet, but with
pan of items with the all spice and thensummer on the doorstep, I think I just
the brown sugar. Cover and simmer formight.



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