hinly.
Slice the pork luncheon meat into thick strips.
Heat
Chop the luncheon meat.
Mix together the potato, onion, luncheon meat, and bind
Combine beans, brown sugar and prepared mustard.
Put into a 1 1/2-quart casserole dish.
Separate onion slices into rings. Stir in the beans. Cut luncheon meat into 6 slices.
Spread with additional mustard.
Arrange on top of beans; sprinkle with additional brown sugar.
Bake at 375\u00b0 for 30 minutes. Serves 6.
Mix last 3 ingredients; spread on top of luncheon meat that has been sliced and placed in a casserole dish.
Cover and heat for 20 minutes in 350\u00b0 oven.
Remove cover and let cook 10 minutes longer.
Melt margarine and blend in flour; add milk slowly and cook until thickened, stirring constantly.
Add salt and pepper to taste.
Add peas to sauce and heat.
Heat oil and brown luncheon meat, allowing edges to curl to form cups.
Put 2 cups together for each serving and fill with the hot creamed peas.
ombine this potato mixture and luncheon meat strips in a salad bowl
Combine beans, gingersnap crumbs, catsup, molasses and salt; turn into 1-quart casserole.
Cut luncheon meat into six slices; place on top of beans.
Bake, covered, in moderate oven (350\u00b0) for 30 minutes. Makes 4 to 6 servings.
Butter cut side of buns.
Place buns on baking sheet.
Toast under broiler or in oven until lightly browned.
Cut luncheon meat into 1/4-inch cubes.
In a bowl, lightly mix meat cubes, cheese, onion and Worcestershire sauce just until blended.
Spoon onto toasted side of bun.
Broil until cheese is melted.
In a medium skillet, melt butter.
Cook chopped onion in the butter until tender but not brown.
Stir in cream of celery soup, tomatoes, thyme and dash of pepper.
Add macaroni, luncheon meat and green pepper. Turn into a 1 1/2-quart casserole dish and top with shredded cheese.
Then bake uncovered at 350\u00b0 for 35 minutes. It will serve 4 to 6.
*Hot dogs can be used in place of luncheon meat.
Saute onions and luncheon meat cubes in margarine.
Add mustard and beefaroni; mix well.
Simmer 10 minutes.
Spoon mixture onto buns; top with cheese slices.
Serves six.
Cut luncheon meat into 8 slices. Brush each slice with syrup, reserving remaining syrup.
Arrange meat slices around edge of a 9-inch pie plate.
In saucepan, combine beans, remaining syrup, onion, flour and mustard.
Cook and stir until thickened and bubbly.
Pour boiling bean mixture into pie plate. Sprinkle with cheese. Bake at 350\u00b0 until meat is lightly browned, about 20 minutes.
Makes 4 servings.
In skillet, lightly brown canned luncheon meat and a thinly sliced onion in shortening.
Blend in mushroom soup and milk.
Add potatoes, parsley and a dash of pepper.
Cook over low heat about 10 minutes.
Stir.
Bring water and carrots to a boil in skillet.
Cook, covered, until almost tender.
Drain pineapple, reserving juice.
Stir together reserved juice, brown sugar, vinegar, cornstarch and soy sauce.
Add with pepper to skillet and stir until thickened.
Add meat and cook, covered, until heated through.
Serves 4.
May be served with rice or chow mein noodles.
Preheat oven to 375\u00b0.
Melt butter or margarine in a saucepan. Blend in flour, salt and pepper; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture is smooth and thick.
Add meat, noodles and mustard.
Mix well.
Spoon into greased 1 1/2-quart casserole.
Combine bread crumbs and melted butter or margarine.
Sprinkle over noodles.
Bake for about 25 minutes.
Place
rice,
ham, pork, cooked chicken or luncheon meat and 1/2 small onion in large frying pan over medium heat.
Cook until onion
is tender.
Add soy sauce.
Cook 10 minutes.
Beat egg well.
Add
to
cooked
rice mixture.
Cook, stirring constantly for 5 minutes.
Makes 6 servings, about 3/4 cup each.
In medium skillet, melt butter; cook onion in butter until tender but not brown.
Stir in soup, tomatoes, cut up, dried thyme, crushed, and a dash of pepper.
Add elbow macaroni, cooked and drained, luncheon meat, cut in 1 x 1/2-inch strips, and green pepper.
Turn into 1 1/2 quart casserole.
Top with shredded process American cheese.
Bake, uncovered, at 350\u00b0 for 35 to 40 minutes.
Serves 4 to 6.
In skillet, lightly brown luncheon meat (which has been cut into strips) and onion in shortening.
Blend in soup and milk.
Add cubed potatoes, chopped parsley and pepper.
Cook over low heat about 10 minutes.
Stir and serve.
Slice the pork luncheon meat about 1-2 centimeter thick.
o 3 minutes.
Slice luncheon meat lengthwise into nine 1/4