Recipe: Yummy Breaded Spam recipe of the 1960's

Breaded Spam recipe of the 1960's. See recipes for Spam, Egg & Cheese Open Faced Sandwich, Spam Musubi too. I'll admit it - I eat Spam and love Spam! But I'm a Classicist - it has to be fried and squished between two pieces of ordinary white bread.

Little do many people know, the term actually refers to and originates from the glorious canned luncheon meat of the same name. You'll find my recipes for delicious soups, casseroles, breads, appetizers, baked items, etc., that you can create in your own kitchen. My husband, lovingly call "The Director" can be seen tasting my recipes and chiming in on the topic of the day. You can cook Breaded Spam recipe of the 1960's using 3 ingredients and 6 steps. Here is how you cook that.

Ingredients of Breaded Spam recipe of the 1960's

1. You need 2 of large eggs.
2. You need 12 ounces of canned spam.
3. Prepare 2 cup of crushed cornflakes.

And you can join us for CarTalk and our Signature. Try hundreds of recipes, like SPAM® casseroles and sandwiches. Whether you're looking for a pho-nomenal dinner or to satisfy your musubi craving, these recipes will have you sizzlin' in no time. This week we are talking about the recipes that defined the decades, the dishes that popped up at every party spread or dinner table across the country for a time, enjoying a brief yet fierce popularity before disappearing almost entirely from our kitchens.

Breaded Spam recipe of the 1960's step by step

1. Preheat oven 350 degrees Fahrenheit.
2. Slice the spam.
3. Beat the eggs.
4. Crush the cornflakes.
5. Coat the spam with egg and then cornflakes put onto a baking sheet.
6. Bake for 25 minutes serve immediately. I hope you enjoy!.

No longer popular, no longer cool, they still hold. According to these retro Spam recipes - what *can't* you make with it?! Check out these easy vintage how-tos here. During times of uncertainty and disruption, frugal, storable ingredients to make simple, nutritional recipes come into their own. When seared, the fat crisps up, making the savory slice of meat a worthy swap-in for bacon and adding a salty note to a wide range of recipes.