On 12/31/2012 2:01 PM, jmcquown wrote:
> I had a hankering for cornbread or corn muffins but I really didn't feel
> like making it from scratch. (I know, it's not difficult. I make
> cornbread a lot.)
>
> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
> as well use it. Now I remember why it's awful! Way too much sugar.
>
> From now on I'll stick to the from scratch recipe I've been using for
> years. I don't even recall buying that box of muffin mix.
>
> Jill

The cornbread that's popular over here is barely corny and hardly bread.
I was introduced to this back in the seventies when my girlfriend (now
wife) cajoled me to go with her to the Mormon reading center for a
rendezvous with her friend who passed the recipe on to me. I might have
been some kind of sacred Mormon document for all I know because there
seemed to a lot of secrecy involved. Anyway I can't keep this a secret
any longer and here's the recipe.

Hawaiian Cornbread

3 cups Bisquick
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1 cup melted butter
1 cup sugar
1 1/4 C milk
3 eggs

Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.

On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
> wrote:

>On 12/31/2012 2:01 PM, jmcquown wrote:
>> I had a hankering for cornbread or corn muffins but I really didn't feel
>> like making it from scratch. (I know, it's not difficult. I make
>> cornbread a lot.)
>>
>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
>> as well use it. Now I remember why it's awful! Way too much sugar.
>>
>> From now on I'll stick to the from scratch recipe I've been using for
>> years. I don't even recall buying that box of muffin mix.
>>
>> Jill
>
>The cornbread that's popular over here is barely corny and hardly bread.
>I was introduced to this back in the seventies when my girlfriend (now
>wife) cajoled me to go with her to the Mormon reading center for a
>rendezvous with her friend who passed the recipe on to me. I might have
>been some kind of sacred Mormon document for all I know because there
>seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>any longer and here's the recipe.
>
>Hawaiian Cornbread
>
>3 cups Bisquick
>1/4 cup cornmeal
>2 1/2 teaspoons baking powder
>1 cup melted butter
>1 cup sugar
>1 1/4 C milk
>3 eggs
>
>Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.

A *cup* of butter? Really? 1/4 cup? 1 T?

I like a heart attack as much as the next guy-- but that sounds like
it might not firm up for a few days.<g>

You got my attention with the Bisquick, though-- I'm liable to have
to try that. [just noticed the full cup of sugar, too!-- Starts to
sound like a cookie to me. I like cookies.]

Jim

On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
> > wrote:
>
>> The cornbread that's popular over here is barely corny and hardly bread.
>> I was introduced to this back in the seventies when my girlfriend (now
>> wife) cajoled me to go with her to the Mormon reading center for a
>> rendezvous with her friend who passed the recipe on to me. I might have
>> been some kind of sacred Mormon document for all I know because there
>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>> any longer and here's the recipe.
>>
>> Hawaiian Cornbread
>>
>> 3 cups Bisquick
>> 1/4 cup cornmeal
>> 2 1/2 teaspoons baking powder
>> 1 cup melted butter
>> 1 cup sugar
>> 1 1/4 C milk
>> 3 eggs
>>
>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> A *cup* of butter? Really? 1/4 cup? 1 T?
>
> I like a heart attack as much as the next guy-- but that sounds like
> it might not firm up for a few days.<g>
>
> You got my attention with the Bisquick, though-- I'm liable to have
> to try that. [just noticed the full cup of sugar, too!-- Starts to
> sound like a cookie to me. I like cookies.]
>
> Jim
>
Sounds more like cake to me. I can't imagine putting a cup of sugar in
cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
the grocery store also very sweet?

Jill

jmcquown > wrote:

>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>> > wrote:
>>
>>> The cornbread that's popular over here is barely corny and hardly bread.
>>> I was introduced to this back in the seventies when my girlfriend (now
>>> wife) cajoled me to go with her to the Mormon reading center for a
>>> rendezvous with her friend who passed the recipe on to me. I might have
>>> been some kind of sacred Mormon document for all I know because there
>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>> any longer and here's the recipe.
>>>
>>> Hawaiian Cornbread
>>>
>>> 3 cups Bisquick
>>> 1/4 cup cornmeal
>>> 2 1/2 teaspoons baking powder
>>> 1 cup melted butter
>>> 1 cup sugar
>>> 1 1/4 C milk
>>> 3 eggs
>>>
>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>
>> A *cup* of butter? Really? 1/4 cup? 1 T?

-snip-
>Sounds more like cake to me. I can't imagine putting a cup of sugar in
>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>the grocery store also very sweet?

Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
any pineapple in it. . . best served with Spam, I presume.<G>]

Jim

Jim Elbrecht > wrote:

>jmcquown > wrote:
>
>>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>>> > wrote:
>>>
>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>> been some kind of sacred Mormon document for all I know because there
>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>> any longer and here's the recipe.
>>>>
>>>> Hawaiian Cornbread
>>>>
>>>> 3 cups Bisquick
>>>> 1/4 cup cornmeal
>>>> 2 1/2 teaspoons baking powder
>>>> 1 cup melted butter
>>>> 1 cup sugar
>>>> 1 1/4 C milk
>>>> 3 eggs
>>>>
>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>
>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>
>-snip-
>>Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>the grocery store also very sweet?
>
>Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>any pineapple in it. . . best served with Spam, I presume.<G>]

OK-- I had my fun. And then I made it. Just as written. [and the
first time I noticed "2 1/2 t baking powder-- an odd amount, and with
Bisquick?]

It ain't southern corn bread-- and it isn't Jiffy. . . but it is
*DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
And the butter is in the background. The corn colors it a lot
more than I expected-- and the crumb is delightful!

And just because it *is* Hawaiian, I'm tossing in a can of drained
pineapple next time [and maybe some coconut, Bob]. We'll serve it
with Spam, too--- because we can.

Thanks for posting it dsi1-

Jim

On 1/2/2013 11:16 AM, Jim Elbrecht wrote:
> Jim Elbrecht > wrote:
>
>> jmcquown > wrote:
>>
>>> On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>>>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>>>> > wrote:
>>>>
>>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>>> been some kind of sacred Mormon document for all I know because there
>>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>>> any longer and here's the recipe.
>>>>>
>>>>> Hawaiian Cornbread
>>>>>
>>>>> 3 cups Bisquick
>>>>> 1/4 cup cornmeal
>>>>> 2 1/2 teaspoons baking powder
>>>>> 1 cup melted butter
>>>>> 1 cup sugar
>>>>> 1 1/4 C milk
>>>>> 3 eggs
>>>>>
>>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>>
>>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>>
>> -snip-
>>> Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>> cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>> the grocery store also very sweet?
>>
>> Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>> any pineapple in it. . . best served with Spam, I presume.<G>]
>
> OK-- I had my fun. And then I made it. Just as written. [and the
> first time I noticed "2 1/2 t baking powder-- an odd amount, and with
> Bisquick?]
>
> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
> And the butter is in the background. The corn colors it a lot
> more than I expected-- and the crumb is delightful!
>
> And just because it *is* Hawaiian, I'm tossing in a can of drained
> pineapple next time [and maybe some coconut, Bob]. We'll serve it
> with Spam, too--- because we can.
>
> Thanks for posting it dsi1-
>
> Jim
>

Phew... that was a close one! You're right - it ain't cornbread. Folks
expecting a product like their mama used to make will be disappointed. I
haven't made it in decades but I never could bring myself to put in a
full cup of sugar. It was more a futile gesture rather than a move
towards "living healthier."

I had some this morning from the restaurant next door. Rather than just
asking for cornbread, I ask them to grill it. It's a square that's cut
in half, buttered, and fried on the grill. I've been ordering that a lot
since I moved into this building 10 years ago. I think I better cut down
on the stuff...

dsi1 > wrote:

>On 1/2/2013 11:16 AM, Jim Elbrecht wrote:

-snip-
>>>>>> Hawaiian Cornbread

-snip-
>> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
>> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
>> And the butter is in the background. The corn colors it a lot
>> more than I expected-- and the crumb is delightful!

-snip-
>
>Phew... that was a close one! You're right - it ain't cornbread. Folks
>expecting a product like their mama used to make will be disappointed. I
>haven't made it in decades but I never could bring myself to put in a
>full cup of sugar. It was more a futile gesture rather than a move
>towards "living healthier."

I'll use the full cup again next time. More flavor- less volume.
>
>I had some this morning from the restaurant next door. Rather than just
>asking for cornbread, I ask them to grill it. It's a square that's cut
>in half, buttered, and fried on the grill. I've been ordering that a lot
>since I moved into this building 10 years ago. I think I better cut down
>on the stuff...

I had read your mention of it fried while mine was in the oven. From
the first bite, I've been planning on a fried piece tomorrow for
breakfast. The crunchy edge of mine is almost caramel.

I'm leaving this uncovered tonight to firm up a bit-- then it is
butter and the griddle for it.

I'll go with a salad for lunch and call it even on the healthiness.

Jim

Jim Elbrecht wrote:

>>>>> Hawaiian Cornbread
>>>>>
>>>>> 3 cups Bisquick
>>>>> 1/4 cup cornmeal
>>>>> 2 1/2 teaspoons baking powder
>>>>> 1 cup melted butter
>>>>> 1 cup sugar
>>>>> 1 1/4 C milk
>>>>> 3 eggs
>>>>>
>>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>>
>>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>>
>> -snip-
>>> Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>> cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>> the grocery store also very sweet?
>>
>> Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>> any pineapple in it. . . best served with Spam, I presume.<G>]
>
> OK-- I had my fun. And then I made it. Just as written. [and the
> first time I noticed "2 1/2 t baking powder-- an odd amount, and with
> Bisquick?]
>
> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
> And the butter is in the background. The corn colors it a lot
> more than I expected-- and the crumb is delightful!
>
> And just because it *is* Hawaiian, I'm tossing in a can of drained
> pineapple next time [and maybe some coconut, Bob]. We'll serve it
> with Spam, too--- because we can.
>
> Thanks for posting it dsi1-

If I ever make that it'll be for brunch. I bet it would be good
alongside sausage and eggs.

Bob

On Jan 1, 4:35*pm, jmcquown > wrote:
>
> On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>
> >> Hawaiian Cornbread
>
> >> 3 cups Bisquick
> >> 1/4 cup cornmeal

>
> > Jim
>
> Sounds more like cake to me. *I can't imagine putting a cup of sugar in
> cornbread. *Then again, isn't that 'Hawaiian bread' rounds they sell at
> the grocery store also very sweet?
>
> Jill
>
>
It sounds like cake to me as well. I've seen recipes like this before
with waaaaay too much flour (flour doesn't belong in cornbread to my
way of thinking) and I think they really don't like/want cornbread.
They want cake but are trying to disguise it with cornmeal.

wrote in rec.food.cooking:

> On Jan 1, 4:35*pm, jmcquown > wrote:
> >
> > On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> >
> > >> Hawaiian Cornbread
> >
> > >> 3 cups Bisquick
> > >> 1/4 cup cornmeal
>
> >
> > > Jim
> >
> > Sounds more like cake to me. *I can't imagine putting a cup of
> > sugar in cornbread. *Then again, isn't that 'Hawaiian bread' rounds
> > they sell at the grocery store also very sweet?
> >
> > Jill
> >
> >
> It sounds like cake to me as well. I've seen recipes like this before
> with waaaaay too much flour (flour doesn't belong in cornbread to my
> way of thinking) and I think they really don't like/want cornbread.
> They want cake but are trying to disguise it with cornmeal.

Go back in history though and you'll find cornbread was used when white
wheat flour was either not available or too expensive. When they had
it, most would add as much white as they could afford.

Early immigrants to the USA added levening agents to Indian flatbread
versions of 'corn bread' and sugar/sweetners.

In the more affluent homes, something not too far off jiffy-mix would
have been used with it's mix of almost cake flour white to finest
ground cornmeal. In less affluent ones, you learned to work with what
you had and raised it to a high art that is a distinct thing of love of
it's own.

I happen to like both types but normally when i make corn bread, I make
the real thing with no white flour or hint of it.

--

On 1/1/2013 12:17 PM, Jim Elbrecht wrote:
> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
> > wrote:
>
>> On 12/31/2012 2:01 PM, jmcquown wrote:
>>> I had a hankering for cornbread or corn muffins but I really didn't feel
>>> like making it from scratch. (I know, it's not difficult. I make
>>> cornbread a lot.)
>>>
>>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
>>> as well use it. Now I remember why it's awful! Way too much sugar.
>>>
>>> From now on I'll stick to the from scratch recipe I've been using for
>>> years. I don't even recall buying that box of muffin mix.
>>>
>>> Jill
>>
>> The cornbread that's popular over here is barely corny and hardly bread.
>> I was introduced to this back in the seventies when my girlfriend (now
>> wife) cajoled me to go with her to the Mormon reading center for a
>> rendezvous with her friend who passed the recipe on to me. I might have
>> been some kind of sacred Mormon document for all I know because there
>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>> any longer and here's the recipe.
>>
>> Hawaiian Cornbread
>>
>> 3 cups Bisquick
>> 1/4 cup cornmeal
>> 2 1/2 teaspoons baking powder
>> 1 cup melted butter
>> 1 cup sugar
>> 1 1/4 C milk
>> 3 eggs
>>
>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> A *cup* of butter? Really? 1/4 cup? 1 T?
>
> I like a heart attack as much as the next guy-- but that sounds like
> it might not firm up for a few days.<g>
>
> You got my attention with the Bisquick, though-- I'm liable to have
> to try that. [just noticed the full cup of sugar, too!-- Starts to
> sound like a cookie to me. I like cookies.]
>
> Jim
>

I couldn't believe it myself. I'm glad that it's as audacious a recipe
today as it was back in 1975. There's no way that I could make this today.

So glad to enjoy this discussion. I made baked hushpuppies to go with our
black-eyed peas today. They were good but not great. I suspect that my
cornmeal had been sitting in a freight car in a parking lot for a couple of
years. Anyone have a source for stone-ground corn meal that's fresh?
Getting popping corn from a fresh source has given me happy success with
caramel corn and other good snacks. I'm thinking beginning with this
season's corn meal might give me the edge I want. Polly

On Tue, 1 Jan 2013 21:33:00 -0600, "Polly Esther"
> wrote:

> So glad to enjoy this discussion. I made baked hushpuppies to go with our
> black-eyed peas today. They were good but not great. I suspect that my
> cornmeal had been sitting in a freight car in a parking lot for a couple of
> years. Anyone have a source for stone-ground corn meal that's fresh?
> Getting popping corn from a fresh source has given me happy success with
> caramel corn and other good snacks. I'm thinking beginning with this
> season's corn meal might give me the edge I want. Polly

I hate saying this, but try your local health food store. When I was
looking for polenta, it turned out that the health food store got
theirs from a local vendor I didn't even know existed.

--
Food is an important part of a balanced diet.

"sf" <> wrote > On Tue, 1 Jan 2013 21:33:00 -0600, "Polly Esther"
> <> wrote:
>
>> So glad to enjoy this discussion. I made baked hushpuppies to go with
>> our
>> black-eyed peas today. They were good but not great. I suspect that my
>> cornmeal had been sitting in a freight car in a parking lot for a couple
>> of
>> years. Anyone have a source for stone-ground corn meal that's fresh?
>> Getting popping corn from a fresh source has given me happy success with
>> caramel corn and other good snacks. I'm thinking beginning with this
>> season's corn meal might give me the edge I want. Polly
>
> I hate saying this, but try your local health food store. When I was
> looking for polenta, it turned out that the health food store got
> theirs from a local vendor I didn't even know existed.
Such a good suggestion for most - but the only thing local here in The Swamp
is a feed store and moonshiners. I reckon the shiners know the best source
of corn but I really would like an online source for freshly ground
cornmeal. Polly

Polly Esther wrote:

> Anyone have a source for stone-ground corn meal that's
> fresh? Getting popping corn from a fresh source has given me happy
> success with caramel corn and other good snacks. I'm thinking beginning
> with this season's corn meal might give me the edge I want.

Because of the 2012 drought I'd imagine such a thing would be extremely
difficult to come by.

Bob

On Tuesday, January 1, 2013 3:51:21 PM UTC-6, dsi1 wrote:
> On 12/31/2012 2:01 PM, jmcquown wrote:
>
> > I had a hankering for cornbread or corn muffins but I really didn't feel
>
> > like making it from scratch. (I know, it's not difficult. I make
>
> > cornbread a lot.)
>
> >
>
> > I had this box of Jiffy corn muffin mix in the pantry. I figured I may
>
> > as well use it. Now I remember why it's awful! Way too much sugar.
>
> >
>
> > From now on I'll stick to the from scratch recipe I've been using for
>
> > years. I don't even recall buying that box of muffin mix.
>
> >
>
> > Jill
>
>
>
> The cornbread that's popular over here is barely corny and hardly bread.
>
> I was introduced to this back in the seventies when my girlfriend (now
>
> wife) cajoled me to go with her to the Mormon reading center for a
>
> rendezvous with her friend who passed the recipe on to me. I might have
>
> been some kind of sacred Mormon document for all I know because there
>
> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>
> any longer and here's the recipe.
>
>
>
> Hawaiian Cornbread
>
>
>
> 3 cups Bisquick
>
> 1/4 cup cornmeal
>
> 2 1/2 teaspoons baking powder
>
> 1 cup melted butter
>
> 1 cup sugar
>
> 1 1/4 C milk
>
> 3 eggs
>
>
>
> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.

Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.

--Bryan

Bryan wrote:
>
> On Tuesday, January 1, 2013 3:51:21 PM UTC-6, dsi1 wrote:
> > Hawaiian Cornbread
> >
> >
> >
> > 3 cups Bisquick
> >
> > 1/4 cup cornmeal
> >
> > 2 1/2 teaspoons baking powder
> >
> > 1 cup melted butter
> >
> > 1 cup sugar
> >
> > 1 1/4 C milk
> >
> > 3 eggs
> >
> >
> >
> > Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.

I'll try it. If for no other reason than to spite you. heheheh
And it's probably good tasting.

On Wednesday, January 2, 2013 8:05:28 AM UTC-6, Gary wrote:
> Bryan wrote:
>
> >
>
> > On Tuesday, January 1, 2013 3:51:21 PM UTC-6, dsi1 wrote:
>
> > > Hawaiian Cornbread
>
> > >
>
> > >
>
> > >
>
> > > 3 cups Bisquick
>
> > >
>
> > > 1/4 cup cornmeal
>
> > >
>
> > > 2 1/2 teaspoons baking powder
>
> > >
>
> > > 1 cup melted butter
>
> > >
>
> > > 1 cup sugar
>
> > >
>
> > > 1 1/4 C milk
>
> > >
>
> > > 3 eggs
>
> > >
>
> > >
>
> > >
>
> > > Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> >
>
> > Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
>
>
> I'll try it. If for no other reason than to spite you. heheheh
>
> And it's probably good tasting.

Slice the Spam like this on a broiler safe plate.
http://www.pikkoshouse.com/wp-conten...died-Spam1.jpg
Then put the plate under a broiler until the Spam just begins to sizzle. Remove the plate and add chunks of canned pineapple in a circle around the Spam. Put back under the broiler until the pineapple chunks begin to brown slightly. Remove from the broiler and serve with poorly made cornbread and stick oleo.

If you're out of Spam, you can substitute Treet.

--Bryab

Bryan wrote:
>
> Slice the Spam like this on a broiler safe plate.
> http://www.pikkoshouse.com/wp-conten...died-Spam1.jpg
> Then put the plate under a broiler until the Spam just begins to sizzle.
> Remove the plate and add chunks of canned pineapple in a circle around
> the Spam. Put back under the broiler until the pineapple chunks begin
> to brown slightly. Remove from the broiler and serve with poorly
> made cornbread and stick oleo.
>
> If you're out of Spam, you can substitute Treet.
>
> --Bryab

You forgot the brown sugar, Bryab

On Wednesday, January 2, 2013 8:26:37 AM UTC-6, Gary wrote:
> Bryan wrote:
>
> >
>
> > Slice the Spam like this on a broiler safe plate.
>
> > http://www.pikkoshouse.com/wp-conten...died-Spam1.jpg
>
> > Then put the plate under a broiler until the Spam just begins to sizzle.
>
> > Remove the plate and add chunks of canned pineapple in a circle around
>
> > the Spam. Put back under the broiler until the pineapple chunks begin
>
> > to brown slightly. Remove from the broiler and serve with poorly
>
> > made cornbread and stick oleo.
>
> >
>
> > If you're out of Spam, you can substitute Treet.
>
> >
>
> > --Bryab
>
>
>
> You forgot the brown sugar, Bryab

Wow, I seldom typo my name, but you are correct about the brown sugar.

--Bryan