Spam Veggie Pita Pockets

I get the most interesting recipes from Gmail. Whenever I empty my Spam box, They give me a spam recipe at the top. This week it was Spam Veggie Pita Pockets. Enjoy!


* Exported from MasterCook *

SPAM VEGGIE PITA POCKETS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn SPAM Luncheon Meat, cubed
-(7 oz)
1 c Chopped broccoli
1 c Chopped cauliflower
1 Tomato, chopped
1 Carrot, peeled and chopped
1/3 c Chopped cucumber
1/3 c Finely chopped onion
1/2 c Italian salad dressing
4 Pita pocket breads, halved

STATE FAIR RECIPE Carol Green, Austin, MN.
In bowl, combine SPAM, broccoli, cauliflower, tomato, carrot,
cucumber, and onion. Toss with dressing. Cover and chill several
hours. Spoon salad mixture into pocket bread.

Homemade Oreos

I like to call these Hayley's Homemade Oreos. She made them in college some 8 years or so ago, and I've honestly thought of them quite a bit since then. I LOVE them. Can't wait to make them again! SOON too I hope! She just posted them, and so I stole the recipe! MUAHAHAHA! I can almost TASTE them!

Hayley's Homemade Oreos

Cookies:
2 devil food cake mixes
1 ¼ cup plain Crisco
4 eggs

Filling:
2 ¾ cup powdered sugar
1-8 oz pkg. cream cheese
1 TBS Vanilla
¼ cup butter

Use something that is the same size to measure them out. Between a tsp and Tbs in size. Bake at 350* for 8-10 minutes.

Zucchini Bread

Shara picked up like 3 GIANT Zucchinis last night, she paid all of $1.25 for them AND 2 yellow squashes (zucchini cousins)... So she said if I wanted to make zucchini bread, that I could go ahead and do it. Jamie made it once AGES ago in Utah when Mom had like 5 zucchnini plants, and we literally had zucchini's coming out of our ears! We also had some nice fried zucchini. Yumma. Anyway, if anyone needs me I'll be making bread! ;)

Zucchini Bread IV
Submitted by: Kristen
Rated: 5 out of 5 by 365 members
Prep Time: 15 Minutes ~ Cook Time: 1 Hour 10 Minutes ~ Ready In: 1 Hour 25 Minutes
Yields: 24 servings

"You'll get two loaves of classic zucchini bread, sweet and cinnamon-spicy. This is a definite crowd-pleaser."

INGREDIENTS:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

DIRECTIONS:
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://www.shopallrecipes.com/

Pasta With Bacon, Onion, Tomato and Bay Leaves

Last September, when I was staying with Shara, we were watching Rachel Ray, and saw the following recipe. We decided to try it out. Neither of us are the type to try stuff out we see on tv, especially somewhat complex recipies... but we were feeling crazy, so we did it. Turns out, it was pretty darn good! Seeing this recipe on her desktop, in a word document again, really makes me want to eat it again! Anyway, its awesome and I love it. Sorry there's no picture. Enjoy it anyway!


Pasta With Bacon, Onion, Tomato and Bay Leaves

Ingredients
1 pound rigatoni with lines
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil (EVOO)
8 slices pancetta, chopped
1 large onion, chopped
1 fresh bay leaf
6 cloves garlic, chopped
1/2 cup chicken stock
1 28-ounce can crushed San Marzano tomatoes
1/2 cup grated Parmigano Reggiano, plus some to pass at the table
1/4 cup flat-leaf parsley leaves, chopped (about a handful)


Preparation

Place a large pot filled with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook according to package directions until al dente. Drain and reserve.

While the pasta water is coming up to a boil, heat a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Once hot, add the pancetta and cook until crispy, about 3-4 minutes. Add the onion, bay leaf and garlic, and continue to cook for about 3-4 more minutes. Add the chicken stock and the tomatoes, bring up to a simmer and cook for 5-10 minutes.

Transfer the cooked pasta to a large serving bowl, top with the sauce and the cheese and toss to coat. Serve with some cheese to pass at the table.
Yields 4 servings

Magleby's "Syrup"

I've totally and completely stolen this entire post (as follows) from my sister in law, Amy, because it was so very well put, and I couldn't have put it any better myself. :) (Thanks Amy!)

Buttermilk Syrup (the kind you get at Magleby's Fresh)
I am posting this recipe on my blog so that I don't lose it, plus I think more people need to know about this syrup. It is a trillion times better than any pancake/waffle syrup you have ever tried. I first had this syrup at Magleby's Fresh in Provo, Ut. It is a tradition for us to go there for there all-you-can-eat french toast in the morning for $4.95. Incredibly yummy! With their french toast they serve this buttermilk syrup that is fantastic. You must try it and let me know what you think!

Buttermilk Syrup
1/2 cup real butter
1 1/2 cups white sugar
1 tsp. light corn syrup
3/4 cup buttermilk

Cook these ingredients in a saucepan until boiling, then add:
1 tsp. baking soda
2 tsp. vanilla

Frog Eye Salad

Jamie made this for the fam the other day, and it was so good. Recipie from cooks.com.

FROG EYE SALAD

Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.
Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:


2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
1 can crushed pineapple, drained
1 carton (8 oz.) dairy whipped topping
1 c. miniature marshmallows

Stir lightly. Chill at least 1 hour before serving.
Serves 8-10.