Melba's Swap Shop: Ham or Spam, love it or hate it
Melba's Swap Shop: Sept. 12
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups chocolate chips
1 cup chopped nuts
Preheat oven to 375 degrees. In small mixing bowl, combine flour and baking soda. Set aside.
Chop Spam coarsely and process in food processor or blender to a smooth paste. In large bowl of electric mixer, combine Spam with sugars and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually blend in flour mixture. Then stir in the chocolate chips and nuts.
Drop by tablespoon-size balls onto ungreased baking sheets. Bake 10 to 12 minutes or until golden brown (don't burn bottoms). Cool on baking sheets on wire racks until completely cool. Recipe makes 3 to 4 dozen cookies.
— MIKE EATON, Oklahoma City
DEAR READERS: I'm going to be helping judge the Spam contest at 11 a.m. Saturday in the Creative Arts Building at the State Fair. Come on out, you'll be surprised what you can do with Spam.
I was especially happy to get Mike's letter with the cookie recipe. I made them, and taking a page from Mike's book, I used the 2 cups chocolate chips but added 1/2-cup English toffee bits. The cookies were very good.
How much do you know about Spam? To begin with, in 1937, it wasn't even Spam. It was introduced as Hormel Spiced Ham. My question is: Should these cookies be refrigerated? They do have meat in them.
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.