LET’S get started quickly today my dear, Khokies.
No chit chat, no armchair wisdom but plain canned luncheon meat given new life.
CHEESY MAC. To make the macaroni dish, boil two cups of macaroni and set aside just before it gets al dente since it will get additional cooking.
Fry cubed meatloaf till golden brown. Remove from the pan and set aside.
Using butter or oil, saute minced small onion and minced three cloves of garlic. Add the meatloaf and one pouch of cheesy tomato sauce, chili powder (optional), minced small green pepper, a bit of sugar (optional), salt and pepper to taste.
Simmer until bubbly, then add 1/2 cup grated cheese. Allow cheese to melt.
At this point, most local food vendors and households serve this without baking, and just top it with grated cheese.
If you want to bake the pasta, top it with cheese and bake until golden.
LOAFWICH. Make a better sandwich rather than just slapping sliced canned meatloaf or luncheon meat of choice—cheap or medium-range or pricey brand—between toasted hotdog buns. Here’s how:
Dice one can meatloaf or luncheon meat, pan-fry till lightly brown and set aside.
Have on hand one cup grated cheese, 4 tbsp pickle relish or to taste, one cup mayonnaise (add more if you like), 1 1/2 tsp ketchup, salt and pepper to taste.
For the filling, combine the meatloaf, cheese, chopped eggs and pickle relish. Set aside.
Since you might need to adjust the taste of the dressing, mix the ingredients in a separate bowl.
Combine the ketchup, mayonnaise, salt and pepper. Mix the dressing and the filling.
Slice hot dog buns in half. Spread cut sides with butter, then toast in a skillet, cut side down, over medium low fire until golden brown. Fill with meatloaf mixture.
EMERGENCY PIZZA. To make emergency pizza or pizza in a rush, replace pizza crust with flour tortillas.
Spread tomato sauce or pizza sauce on tortillas. Add grated cheese, luncheon meat cut into sticks, onion rings and bell pepper strips.
Bake in an oven toaster until the cheese is bubbly.
FRIED RICE. Fry diced luncheon meat till golden. In a wok, add oil and toast minced garlic. Set aside.
In the same wok, saute the minced white part of green onions, two cloves minced garlic, diced small carrot and green peas (optional).
Season with oyster sauce, then add the luncheon meat, three cups of boiled rice and the toasted garlic. Mix well, then push the rice to the side and break an egg or two over the space. Stir to scramble until set, then mix well with the rice.
Adjust taste if needed with black pepper, oyster sauce and salt. Add minced green onions and stir to mix. Yum!