SPAM MUSUBI
Makes 8 to 10.
Note: Nori is dried seaweed; find it in your supermarket's Asian section. Furikake seasoning is made of dried fish and more; find it at Asian specialty stores. This recipe uses a musubi press (ranges in price from $2.50 to $11 on Amazon; see www.startribune.com/a886). But you could try anything with a small, rectangular well (about 2 inches by 4 inches, like a butter dish). You can also shape the rice with your palms; just wet them first to keep the rice from sticking. I like to use Kokuho Rose brand rice. From "Hawai'i Cooks With Spam," by Muriel Miura.
• 2 c. short-grain sushi-style rice, uncooked
• 1 (12-oz.) can Spam, cut lengthwise into 1/2-in. slices
• 1 to 2 tsp. sugar
• 2 tbsp. rice vinegar
• 1 tsp. black pepper
• 3 to 4 sheets nori, each sheet cut into thirds (see Note)
• Furikake seasoning, optional (see Note)
Directions
Cook the rice according to package directions (about 1 cup rice to 11/4 cups water), either in a rice cooker or on the stovetop. Set aside cooked rice.
While the rice is cooking, fry the Spam slices in a nonstick pan over medium-high heat, about 3 minutes on each side. Set aside.
In a small pan, dissolve the sugar into the vinegar. Pour over the cooked rice and thoroughly combine to season the rice.
Lay one piece of nori shiny side down horizontally and set the musubi mold down vertically in the center.
Add about 1/4 cup cooked rice into the musubi mold and layer 1 piece of Spam, then another 1/4 cup rice.
Use the press to push down and shape the rice and meat together, then pull up to remove the mold. Press together again.
If you're using the furikake seasoning, sprinkle it on top of rice, then pull up both sides of the nori and wrap the rice completely. You may want to press a few grains of rice on one side to help "seal" your little bundle. Repeat until you run out of rice or Spam.
Nutrition information per each of 10 servings:
Calories180Fat10 gSodium450 mg
Carbohydrates15 gSaturated fat4 gCalcium7 mg
Protein6 gCholesterol21 mgDietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 1/2 high-fat meat, 1 fat.
MINNESOTA SPAM BREAKFAST PIE
Serves 8.
Note: This won first place at last year's Minnesota State Fair and is a finalist in the Great American Spam Championship. From Megan Turak of Minneapolis.
• 23/4 c. flour
• 11/2 sticks (6 oz.) butter
• 4 oz. sharp Cheddar cheese, shredded
• Pinch salt and pepper
• 2 egg yolks, divided
• 4 to 6 tbsp. chilled water
• 1 (12 oz.) can Spam, cut into 1/2-in. slices
• 8 oz. cream cheese, softened, cubed
• 1/3 small onion, chopped
• 4 eggs, lightly beaten
Directions
Measure out flour into a chilled bowl and rub in butter until the mixture has the appearance of bread crumbs.
In a separate bowl, mix the cheese, salt, pepper, 1 egg yolk, and 4 tablespoons water. Add to the flour mixture, adding up to 2 additional tablespoons water if necessary, and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees and lightly grease a 9-inch pie dish. Roll out chilled dough to slightly less than 1/4 inch thick, to make 2 pie crusts. Cover the bottom of the pie dish with 1 crust; save second for later.
Place Spam on pie crust. Spread the cream cheese over the Spam. Sprinkle onions over the cream cheese. Add the beaten eggs.
Cover with the second pie crust and seal edges. Use any extra dough for decorating top of pie. Brush the crust with the remaining egg yolk. Bake for 30 to 35 minutes.
Nutrition information per each of 8 servings:
Calories810Fat66 gSodium1,085 mg
Carbohydrates36 gSaturated fat36 gCalcium140 mg
Protein19 gCholesterol302 mgDietary fiber1 g
Diabetic exchanges per serving: 2 bread/starch, 1/2 other carb, 2 high-fat meat, 10 fat.
SAM CHOY'S PINEAPPLE SPAM
Serves 3 to 4.
Note: From "Hawai'i Cooks With Spam," by Muriel Miura.
• 1 (12-oz.) can Spam, cubed
• 1 c. pineapple, cubed
• 1/2 c. soy sauce
• Sliced ginger root to taste
• 1 c. brown sugar
• 1/2 c. pineapple juice
Directions
In a saucepan, combine the cubed Spam, pineapple, soy sauce, ginger, brown sugar and pineapple juice. Bring to a boil, then reduce heat to simmer and heat through.
Nutrition information per each of 4 servings:
Calories480Fat26 gSodium2,905 mg
Carbohydrates50 gSaturated fat9 gCalcium51 mg
Protein13 gCholesterol53 mgDietary fiber1 g
Diabetic exchanges per serving: 1/2 fruit, 3 other carb, 2 high-fat meat, 2 fat.
ISLAND SPAM
Serves 4.
Note: This recipe is from Hawai'i's Spam Jam, which is held annually in Waikiki.
• 1 (12-oz.) can Spam, cubed
• 1 chopped onion
• 1 garlic clove, chopped
• 11/2 c. water
• 1 c. uncooked white rice
• 1 tbsp. chopped parsley
• 1 bay leaf, finely crushed
• 1/4 tsp. black pepper
• Ground red pepper
Directions
In a large skillet, lightly brown Spam, onion and garlic. Stir in water, rice, parsley, bay leaf and black pepper; bring to a boil. Reduce heat and simmer, covered, 15 minutes or until rice is cooked. Sprinkle with red pepper before serving.
Nutrition information per serving:
Calories470Fat26 gSodium1,103 mg
Carbohydrates42 gSaturated fat9 gCalcium31 mg
Protein15 gCholesterol53 mgDietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 2 carb, 2 high-fat meat, 2 fat.
SPAM CARAMEL ROLLS
Makes 8.
Note: This won first place at last year's Minnesota State Fair and is a finalist in the Great American Spam Championship kids competition. From Ben Schliemann, age 8, of Minneapolis.
• 1 (8-oz.) can refrigerated crescent rolls
• 1 (12-oz.) can Spam, cubed
• 1 stick (4 oz.) butter
• 3/4 c. brown sugar
• 1 (3-oz.) pkg. vanilla pudding (not instant)
Directions
Preheat oven to 350 degrees.
Separate the crescent rolls into 8 triangles. Put some Spam on each of the 8 rolls. Roll up each crescent, ending at tip of triangle. Put rolls in a baking pan.
Place the butter, brown sugar and dry pudding mix in a saucepan and melt. Bring to a boil; pour over rolls.
Bake for 15 minutes or until golden brown. Serve warm.
Nutrition information per serving:
Calories430Fat29 gSodium1,014 mg
Carbohydrates36 gSaturated fat13 gCalcium33 mg
Protein8 gCholesterol57 mgDietary fiber0 g
Diabetic exchanges per serving: 1 bread/starch, 1 1/2 other carb, 1 high-fat meat, 4 fat.
