Spam Loaf

Yes, that title is correct. This recipe features spam, and, not the kind that clutters your inbox. I remember having spam as a kid, such as this spam loaf or spam sandwiches. Nowadays, I don't often eat spam, except for spam musubi, which is teriyaki grilled spam on rice and wrapped in seaweed. If you have never tried spam musubi, give it a try. I think it is delicious. Apparently, it is easy to find in Hawaii or from my favorite Hawaiian place, Aloha Eats, in Lincoln Park in Chicago. Or, you could give this spam loaf recipe a try.

This spam loaf is assembled from two ingredients: spam and mozzarella. And, just like Mom's meat loaf, this dish is covered in ketchup. Recently, Mom, Megan and I visited my Godparents, Jim and Eileen O'Brien. Eileen recalled how when we were kids, we would put ketchup on everything. I guess that is how Mom got us to eat things we might otherwise refuse. The ketchup does give this dish a nice flavor.

Spam Loaf 

• One can spam
• Block of Mozzarella cheese
• Ketchup

Slice the spam. Slice the mozzarella cheese in a size similar to the spam slices. Alternate placing the spam slices and the cheese slices into a mini-loaf pan, until pan is filled. Top the loaf with ketchup to cover the entire loaf. Bake at 350 for 25 minutes. Allow to cool before removing from the pan. Enjoy!

Frosted Cinnamon Rolls

Cinnamon rolls, fresh out of the oven, are hard to beat. When I was a kid, I did not like cinnamon all that much, so I am not sure that I appreciated these rolls when Mom made them. Now that I have matured, I love cinnamon. These cinnamon rolls are so delicious; it was hard to only eat one when they were fresh out of the oven.

Don't avoid this recipe because it requires the use of yeast. With a little practice, yeast is easy to work with and worth the results. One key is to use the right temperature of liquid. Mom's recipe simply states to use lukewarm water to proof the yeast. Mom never used a thermometer and it always worked for her. I prefer to use a thermometer to make sure the water is about 100 degrees. Proofing yeast means to make sure the yeast is active before adding it to the dough by placing the yeast in warm liquid with a touch of sugar should "wake up" the yeast and it will start to foam, which is the proof that the yeast is active.

Frosted Cinnamon Rolls 

• 1 package yeast
• 1/4 cup lukewarm water
• 1 cup milk, scalded
• 1/2 cup butter, melted
• 2/3 cup sugar
• 1 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 4-5 cups flour

Topping

• 1/2 cup butter, melted
• 1 cup sugar 
• 1 tbsp. cinnamon
• 1-2 cups powdered sugar
• 1 tsp. vanilla
• 2-4 tbsp. water

Dissolve yeast in water with a bit of sugar until foam appears. In a bowl, combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, vanilla and eggs. Beat in 2 cups flour. Work in 2 more cups flour until soft dough forms. Knead on floured surface, adding in additional flour, until smooth and elastic. Place in a greased bowl; cover and let rise until double in size. 

Turn out onto a well-floured surface. Divide in half. Form each half into a long roll. Cut into 12 pieces. Stretch each piece and twist into a rope about 1/2 inch in diameter. Coil dough starting at the center and working out. Dip the top of each roll into melted butter, then the sugar mixed with cinnamon. Place on a buttered baking sheet. Cover and let rise until doubled in size. Bake at 375 for 20 minutes. Cool.

For the frosting, mix the powdered sugar, vanilla and water together until spreadable. Spread or drizzle the frosting on each roll. Enjoy!

Burgers

Mom regularly made burgers. They are easy to make and popular among us kids. The recipe itself is basic, with just a few ingredients. I think the Worcestershire sauce adds a great flavor. But feel free to leave it out, or substitute with another sauce. The ground beef is classic, but ground turkey could be good too. Other seasonings could easily be added, based on preference. In other words, there is no one way to make burgers, and many options could lead to great results. The recipe below makes four good sized burgers. The nice thing about making your own burgers is that it is easy to adjust the size of the burgers to make mini-burgers, jumbo burgers, or any size. Because the burgers will become smaller with cooking, make the burgers slightly bigger than the buns you plan to use.

Any type of burger bun can be used, but look for something that it a bit sturdy to keep it all together. I am partial to pretzel bread buns and English muffins. Any topping can be used, put on whatever floats your boat. I like cheese and carmelized onions.

Burgers 

• 1 pound ground beef
• 1 egg, beaten
• 1-2 tablespoons minced onion
• 1 tablespoon Worcestershire sauce
• salt and pepper to taste
• Buns
• Toppings

In a bowl, blend together all the ingredients. Form into four round patties. Place on a baking sheet covered with foil. Place on a high rack under the oven broiler for 8 to 10 minutes per side. Serve on buns with your favorite toppings. Enjoy!