Slam, Bam, Thank You Spam™
When I say the word “spam” I’m not referring to those miserable, pain-in-the-neck emails that advertise some nonsensical thing, or claim that you are the recipient of a $1 million estate of some guy in Nairobi.
Here I am referring to SPAM™, as in the stuff that comes in a can and that makes people say Yuck!
Yuck no more.
Hornell Food Corporation’s SPAM™ has been reborn and as a result, the company is hopping with production running two shifts, seven days a week.
Believe it or not, the seemingly obscure product has a solid track record of playing center stage during times of war and recession.
It is playing center stage once again and sales are booming!
“Spam, a gelatinous 12-ounce rectangle of spiced ham and pork, may be among the world’s most maligned foods, dismissed as inedible by food elites and skewered by comedians who have offered smart-alecky theories on its name (one G-rated example: Something Posing As Meat),” says Andrew Martin in a November 15, 2008 article in the New York Times.
Everywhere people are cutting back and that includes significant cuts in weekly grocery budgets. With the price of most grocery items, including meats and fish, on the uphill climb, Americans are looking for alternatives.
Enter SPAM™.
At just $2.40 (or close to) for a 12-ounce can and a product that can expand a meal by combining with other low-cost foods, SPAM™ is flying off grocery shelves.
Recipes now abound, and here’s an example of one I found on the SPAM™ website at www.spam.com:
SPAMIGO Green Chili Stew
Serves 8
30 minutes Moderate
In large saucepan, combine the tomatillos, 6 jars diced green chilies, 2 chopped jalapenos, onion, bell pepper, garlic, bouillon, water, celery salt and ground cumin. Bring mixture to a boil.
Reduce heat and simmer, partially covered for about 30 minutes or until tomatillos are tender.
Cool mixture slightly.
Pour stew into blender or work bowl of food processor.
Blend or process until ingredients are smooth.
Return green chili mixture to large saucepan.
Add SPAM®, corn, potatoes and the remaining green chilies and diced jalapeno.
Heat mixture over medium heat, stirring occasionally, until potatoes are cooked through, about 10-15 minutes.
Ladle stew into bowls and garnish, as desired.
Makes about 10 cups.
Richard Mikesell, 1998 Grand Prize Winner
Ingredients
- 10 medium tomatillos (about 3/4 pound), husks removed,
rinsed and chopped - 7 (4.25-ounce) jars CHI-CHI’S® Diced Green Chilies,divided
- 3 jalapeno peppers, seeded, diced and divided
- 1 chopped large onion
- 1 medium green bell pepper, diced
- 2 chopped garlic cloves
- 4 HERB-OX® Vegetable Flavored Bouillon or chicken bouillon cubes
- 3 1/2 cups water
- 1 teaspoon celery salt
- 1 1/2 teaspoon ground cumin
- 1 (12-ounce) can SPAM® Classic, diced
- 1 (7-ounce) can whole kernel corn
- 1 cup diced hash-brown potatoes, thawed, or
1 cup diced cooked potatoes
In addition to being an author, Donovan was a college professor and taught writing and literature courses for 10 years. During that time, she met scores of young people who provided inspiration.
Donovan’s unique style of writing as well as her never-ending candor and wit will make readers think twice before clicking the mouse once.
To order a copy, visit: www.i-hate-to-date.com.
Media Contact:
MaryAnna Donovan
DC-101, Inc.
MADonovan@I-Hate-To-Date.com
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