3 tbsp margarine
1/2 cup chopped onion
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
1/4 tsp cajun seasoning
2 cup ham base broth
1/4 cup evaporated milk
1/4 tsp butter flavoring
1 package frozen mixed vegetables, cooked and, drained (16 oz)
2 cup diced spam
1 package crescent refrigerator rolls
A Recipe for
Easy Spam Pot Pie
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Hungry men think the cook lazy. |
| Anonymous |
Food Tip |
This Recipe for Easy Spam Pot Pie is one of thousands in the Recipes-to-go Meal Cookbook.
Never eat more than you can lift. |
| Miss Piggy |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
This is a recipe for Easy Spam Pot Pie from the recipe cookbook of Recipes-to-go (Meal)
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Second-place winner MarJean Goergen, Sioux Falls.
Male margarine in skillet. Saute onion 8-10 minutes. Blend in flour
and seasonings. Cook slightly. Stir in ham broth, milk and flavoring.
While it cooks and thickens, add mixed vegetables and Spam. Heat to
boiling. Pour into casserole. Place refrigerator rolls on top. Bake at
375'F. for 8-10 minutes or until rolls are done.
From: Michael Orchekowski Date: 08-08-95
Serves: 8
Easy Spam Pot Pie Recipe brought to you by Recipes To-Go