Name: Goodness Gracious, Great Bars of Spam!
Ingredients: 2 cn Spam luncheon meat -; (12 oz ea); 1 cn Whole-berry cranberry sauce ; (16 oz); 1 1/4 c Brown sugar; 1 c Seedless raisins; 3/4 c Chopped walnuts; 1/2 c Orange marmalade; 1/2 ts Salt; 1 Orange; === DOUGH ===; 4 c Flour; 2 tb Baking powder; 2 ts Salt; 1 1/3 c Milk; 2/3 c Oil; === GLAZE ===; 1 1/2 c Confectioners' sugar; 3 tb Milk; 1 tb Rum

Every temptation is a kind of test, but not every test is a temptation. Tests and temptations have different purposes, and they come from different places. Tests are designed to show what someone can do. Their purpose is positive, which explains why God himself tests people, as he tested Abraham (Heb. 11:17). A test is a trial posed by God to prove the strength of our faith. Temptations, on the other hand, are more negative. Their explicit purpose is to entice people to sin, which is why they come from the Evil One. A temptation is a trial posed by Satan, with the wicked hope that we will fail.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Dutch	Main dish, Nacks, Spam, Pam1	1	servings

INGREDIENTS

2	cn	Spam luncheon meat -; (12 oz ea)
1	cn	Whole-berry cranberry sauce ; (16 oz)
1 1/4	c	Brown sugar
1	c	Seedless raisins
3/4	c	Chopped walnuts
1/2	c	Orange marmalade
1/2	ts	Salt
1		Orange
		=== DOUGH ===
4	c	Flour
2	tb	Baking powder
2	ts	Salt
1 1/3	c	Milk
2/3	c	Oil
		=== GLAZE ===
1 1/2	c	Confectioners' sugar
3	tb	Milk
1	tb	Rum

INSTRUCTIONS

Prepare the filling: In a food processor or meat grinder (or with a knife,
if you have some time) chop the Spam until it is the consistency of
hamburger. Put the Spam, cranberry sauce, brown sugar, raisins, walnuts,
marmalade and the 1/2 teaspoon salt in a Dutch oven. Grate the peel of the
orange into the mixture, then squeeze in the juice of the orange (catching
any seeds in a strainer or your hand). Stir well. Cook, stirring over
medium heat until the mixture boils. Continue cooking 20 minutes, stirring
very often. Cool.
Prepare the dough: Combine the flour, baking powder and the 2 teaspoons
salt in a bowl. Add milk and oil, stirring until the flour is fully
moistened. Knead the dough briefly on waxed paper, and divide in half.
Roll half the dough between 2 sheets of waxed paper until it is slightly
bigger than a 17- by 10-inch cookie sheet or jelly roll pan. Peel off the
top sheet of waxed paper, invert the pan over the dough and invert the pan
and dough together. Peel off the other sheet of waxed paper. Press the
dough so it covers the bottom and goes up the sides of the pan. Spoon the
filling evenly over the dough.
Preheat the oven to 425 degrees.
Roll the second half of the dough between 2 sheets of waxed paper to the
same dimensions -- slightly larger than the pan. Remove the top sheet and
quickly flip the dough onto the filling. (He who hesitates is in real
trouble here. Once it starts falling off the waxed paper, there's no
reasonable way to catch the dough.)
Remove the backing sheet and press the top and bottom layers of dough
together at the edges. Don't worry if the top layer doesn't quite make it
to the edge; it'll be fine. Make 4 long diagonal slashes through the top
layer to minimize shrinkage. Bake 25 to 30 minutes, until the crust is
golden brown.
Remove from oven and prepare the glaze: Combine confectioners' sugar, milk
and rum. Mix until smooth. When the bars have cooled slightly, drizzle the
glaze over them and spread evenly with a knife or spatula. Allow to cool,
and cut into bars.
This recipe yields ?? servings.
Source: "Undocumented, but from somewhere on the WWW" S(Formatted for MC5):
"10-08-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 5520 Calories (kcal); 216g Total Fat; (34% calories from fat);
93g Protein; 829g Carbohydrate; 50mg Cholesterol; 8625mg Sodium Food
Exchanges: 26 Grain(Starch); 3 Lean Meat; 0 Vegetable; 8 1/2 Fruit;
40 1/2    Fat; 19 Other Carbohydrates
Recipe by: Al Sicherman
Converted by MM_Buster v2.0n.

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