Remembering with Gratitude...

As Memorial Day approaches, I am ever more conscious of the freedom we have in our great nation. I am aware that I can enjoy cooking and so many other things in life because of those who,throughout the generations, have given the ultimate sacrifice of their lives in military service to this nation. Our freedom is currently being protected by our men and women in uniform--many of whom are presently in harm's way. We in the United States of America have so much to be thankful for: God has blessed this nation so greatly!

Did you know that SPAM® luncheon meat played a crucial role in the effort of the Allied forces to liberate Europe during World War II? Hormel Foods provided 15 million cans of SPAM® (invented in 1937 by Jay Hormel) to the troops each week, and SPAM® quickly became a regular part of their diet. Here is a SPAM® based stew that I developed from a recipe that was said to have been used in the galley of a U.S. Navy ship during WWII.

Griff's American Navy Stew

Ingredients:

2 tbsp. butter
1 clove garlic
1 cup green bell pepper (with membrane & seeds removed), diced
1/2 cup chopped yellow onion
1/2 cup chopped celery
2 cups potatoes, peeled and diced
1 12 oz. can SPAM®, cubed
1 15.5 oz. can Trappy’s® navy beans flavored with slab bacon (or great northern beans)
2 8 oz. cans tomato sauce
1/2 tsp. dried basil leaves
1 tsp. Lawry’s® seasoned pepper (or black pepper)
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 cup water

Instructions:

In a large pan or pot, melt butter over low heat. Add the cubed SPAM® and heat at low temperature for a few minutes, stirring frequently. Then add the garlic, bell peeper, onion, and celery and sauté until tender, but do not brown. Then add all other ingredients. Slowly bring to boil, cover and turn down heat and simmer for an hour or until potatoes are tender. Tastes great with fresh rolls and butter!

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Griff's American Cabbage Goulash

Up for something refreshingly different, something healthful, something easy to cook, yet with layer upon layer of flavor? Try Griff's Cabbage American Goulash.

Cabbage belongs to the Cruciferae family of vegetables along with broccoli, collards, kale and Brussels sprouts. Cabbage is sturdy, abundant, nutritious, and inexpensive--and thus is a staple throughout the world. It stores well and is so widely cultivated that it is available at all times of the year, but it's at its best during the late fall and winter months.

Of course, Griff's American Goulash bears little resemblance to Hungarian Goulash or most strains of American Goulash--but it sure tastes great! It's tangy and robust--here's how to make it:

Ingredients:

1 lb. ground pork sausage (I use mild Italian)
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper (with most of seeds and membrane removed)
1 14.4 oz can petite diced tomatoes
1 6 oz. can tomato paste
1 tbsp. cider vinegar
2 tsp. paprika
1.5 tsp. chili powder
1 tsp. garlic powder
1/8 tsp. red crushed pepper
4 cups chopped cabbage

Instructions:

In a kettle, brown the sausage. When sausage is almost browned, add the fresh veggies and continue to brown, stirring often. When sausage is thoroughly browned, add the tomatoes, tomato paste, vinegar, and spices and cover and simmer for 25 minutes. Add the cabbage and simmer for 20-25 minutes (or until cabbage is tender but not over-cooked). Makes 5 to 6 servings.