Saturday, April 25, 2015


The following entry is a reflection of my Note To Spammers Page, listed above. I'm posting it as a blog entry too, in case there are readers who read my entries, but don't browse my pages above.

Just like the patron in the classic Monty Python skit, I don't like SPAM!  OK, I don't mind the canned spiced ham product, it has its place in the pantries of suburbia.  What I can't stand are anonymous comments which have NOTHING to do with the topic at hand.

A few times a week I'll get a comment on a recipe post, such as, "You make a valid point, I never thought of the issue quite that way.  Visit my page to buy vintage Metallica albums."

They never thought of a pancake recipe quite that way?  The comment is so general that it could easily apply to 99% of the blog posts out there.  Generic comments, like this tell me the commenter didn't read the posted blog.  They're posting a comment to try to get free advertising.

By the way, what good does it do to call themselves "Anonymous" if they're going to provide a link to a website they own?  It makes me think the commenter is either a moron, or the link isn't to a real website, in which case the link is probably designed to add spy ware to my computer.

A legitimate commenter can leave their web address in the comment form's URL field, and anyone clicking on the commenter's name will be whisked straight to their site.  That's what the URL field is for.

If someone has a legitimate comment about a post, even if the commenter completely disagrees with what I've written, I'll approve such comments every time.  However, if someone merely scribbles a generic line of crap in order to expand their market for; discount Viagra, camping gear, or 70s memorabilia;  I WILL NEVER approve such tripe.

From now on, silly spam comments will appear on the Wall Of Shame on my Note To Spammers Page, listed above, with the links disabled so my readers won't get a virus.  
Now, because this is a food blog, here's a recipe for SPAM-Chiladas from


SPAM-Chiladas from


1 12-ounce can SPAM JalapeƱo, grated
2 tablespoons olive oil
4 cloves garlic, minced
1 green bell pepper, diced
1 large onion, finely chopped
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
2 cups cooked white rice
2 cups shredded Mexican blend cheese, divided
1 (28-ounce) can La Victoria Red Enchilada Sauce
8 (8-inch) corn or flour tortillas
Wholly Guacamole, to serve


1 Heat oven to 350 degrees F.

2 In large skillet, heat oil on medium-high. Cook onion, garlic and pepper for 5 minutes or until onion is softened. Add SPAM and fry for 5 minutes or until SPAM is browned. Set aside about 1/4 cup of the SPAM mixture for garnish.

3 Add black beans, rice, cilantro and 1 cup of the cheese. Stir until well combined.

4 Spoon 1/4 of enchilada sauce over the bottom of a 9x13-inch baking dish. Heat tortillas and coat with enchilada sauce. Spoon SPAM mixture on to each tortilla. Roll up to enclose filling. Place in dish and pour remaining enchilada sauce over tortillas.

5 Top with the remaining shredded cheese. Cover with foil and bake 40-45 minutes or until warmed through. Serve with guacamole if desired. Sprinkle reserved fried SPAM over enchiladas.

James' Note:
Personally, I'd top these with a healthy dollop of sour cream.

Recipe prints as a single page for your recipe file or refrigerator.

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