Swedish SPAM®-Balls with Lingonberries

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Here's a creative and FUN way to serve SPAM® at your next suaree' and the guests will all compliment you on the fantastic flavor of your meal offering. ~ Swedish SPAM®-balls with Lingonberries.

Here's the recipe...you just HAVE to try it!

Ingredients:

2 - 12oz tins of (25% less sodium) SPAM®
1 - cup seasoned bread crumbs

2 - eggs

1/4 cup milk

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup minced onions
1/2 teaspoon minced garlic
3/4 teaspoon parsley flakes
1 tablespoon olive oil
1 tablespoon beef bouillon granule
10-1/2 ounces canned cream of mushroom soup
6-1/2 ounce can of mushrooms (stems and pieces) drained
8 ounces heavy whipping cream
3/4 teaspoon smoked paprika
1/4 teaspoon liquid smoke
1/2 cup sour cream
1/2 teaspoon onion powder
8 ounces wide egg noodles

Directions for Swedish SPAM®-balls:

Using a Paderno® double melon balling tool, scoop out as many balls of SPAM® as possible from the two tins.  Use the 3/4 teaspoon side of the dbl tool.  Place these balls into a bowl temporarily.  Cut up the remaining pieces of SPAM® for use in a sandwich spread (for later preparation).

Place the SPAM® balls in a gallon size zipper bag.  Add salt and pepper. 

In a small bowl; break the two eggs and add the milk - whisking the two together thoroughly. 

Add the egg mixture to the plastic bag with the balls.   

Knead the balls thoroughly but gently for a minute. Dump in the breadcrumbs and gently knead another minutes with your hands.

Place a 12-14 inch non-stick skillet on medium heat.  Add the SPAM® balls and cover 2 minutes. 

Tumble  the balls gently on the heated surface of the pan every minute, carefully separating them with a non-metallic implement so as not to scratch the pan's coating.  Add no butter, margarine or oil in this process.  Keep the balls relatively dry so as to maintain their coating of breadcrumbs while frying to a light brown finish.  17 minutes total cooking time.  Collect the balls into a bowl for later.

Directions for Swedish sauce:

Total Time: 20 mins

1. Sauté onion in olive oil until softened.

2. Stir in garlic and mushrooms, cook until heated through.

3. Add the can of mushroom soup and a half can of water.

4. Stir well then add in the chicken or beef flavor base, cream, paprika, onion powder and parsley flakes.   Ahhh...here comes that golden brown color...Just lovely!

5. Stir well and then stir in the sour cream.

6. Season to taste with salt and pepper.

7. Add hot cooked SPAM®-balls and let simmer for five minutes.

In a medium sized kettle; heat water on the stove for 1/2 bag (8 ounces) of wide egg noodles.
 

Plate the noodles when cooked, spooning a healthy portion of the Swedish SPAM®-balls and sauce onto the top.  Salt/pepper to taste.  Add scrumptious authentic Felix® Swedish Lingonberries on the side for eating along with each tasty morsel. 
 
 

 

ENJOY!

Mock Chicken Legs - Original...Amazing...Not Chicken (or Legs)

This recipe is from my dearly departed grandmother Florence (Nanny) Smerlinski. She was my mother's mother and she was very Polish. I could go an and on as to the wonderful human being she was, but for now, I will choose to honor her memory with one of my favorite homepun recipes; the Mock Chicken Leg. Now my brother Chuck Devereaux (Yes, that Chuck Devereaux of Moments in Time Pencil Portraits) just KILLS at this recipe! He makes the best Mock Chicken Legs this side of the Artic Circle. But I am a close second. Interestingly enough...these yummy "hand foods" taste nothing like chicken (and that's more than OK, trust me) so about the only thing I can think of, for them to earn their coveted moniker is the fact that you can pick them up somewhat like a chicken drumstick and gnaw on their goodness (ala Henry the VIII at a food orgy). And that reminds me...I once went out birding (as Birdstud) and looked high and low for the infamous and cagey "Mock Chicken" for an entire afternoon...but that's another story for another blog.

It must be stated that the Mock Chicken Leg is (for whatever reason) a midwestern favorite; particularly in Milwaukee where I live. Perhaps it is because chicken is such a rarity that we Wisconsinites have resorted to reasonable facsimile, in order to get our fix...I don't know for certain. Anyway, I digress...

Here's how to make these amazing goodies:

Food Ingredients:  

• 2 Lbs - Beef Stew meat (Chunked) 
  
• 2 Lbs - Pork (Chunked)  
  
• 1/2 cup - Kellogg's Corn Flake Crumbs  
  
• 1/2 cup - Regular Bread Crumbs  
  
• 3 - Eggs  
  
• 1 large yellow onion 
  
• Pepper  
  
• Bacon Salt  
  
• Water  
  
• Olive oil 

Tools of the Trade:  

• 8 - 1/8" X 6" pointed wooden skewers
• Le Creuset 6.75 Qt. Oval French Oven (or some other sub-standard baking dish you have in the cupboard...it just won't be as good as mine...)
• Large non-stick frying pan
• Low rectangular baking dish (for egg mixture)
• Wooden spoon
• Wooden tongs

Alternate the beef and pork on the wooden skewers

Here's a close-up of the suculent beef and pork on the skewer...is this creepin' you out?

In your oval baking pan; place the bread crumbs and Cornflake crumbs.

Yeah, why not...it's just gonna get dirty anyway, so why mess up another dish?

Mix the two together.

Crack three eggs into another low dish..

Whisk up three eggs (yeah, with a whisk)

Check out this Video of the Birdstud rolling the skewers into EGGS and CRUMBS!

Put in 1/4 cup of your favorite olive oil into your frying pan.

Turn on the heat to med-high

Take your large (sharp as hell) Pampered Chef Chef's knife

and cut the onions outer skin off.

Cut the onion into THICK slices.

Here's the 8 lovely Mock Chicken Legs all ready to be fryed up...let's watch...

That is totally amazing Birdstud...You Rock at frying stuff!

4 in the pan at once...say it ain't so Joe!

4 crispy Mock Chicken Legs.

Layer the onions first on the bottom.

One layer of MCLs on a bed of onions.

More onions...

Another layer of MCLs and top that off with MORE onions...YUM!

Here's a surprise...add 3 cups of water! (Hey, you'll need gravy won't you?)

Pop that Oval French Oven into the oven at 350 for 3 hours...can you say tender?

SIDES

Take a skinny zuchinni and use the fancy ripple cutter on them

Squeeze a whole lime onto the circlets of zuchinni and marinate (3-hours)

After marinating put the zuchinni into a pan with a little water and steam them until tender.