Glop

This recipe came from my Uncle Tom as far as I know. He was a college student when he invented it. It's served over toast and is addicting. My kids wouldn't try it for years, but I made it one night when they were complaining about meals. I wanted to make something easy and cheap and didn't really care if they would like it or not, on that particular day. To my surprise, they tried it and loved it. The key is to use a lot of onions, and brown the spam really well.

1 can spam lunch meat

1 can lesseur peas

1 large chopped onion

1 can cream of mushroom soup

White bread, toasted

Cut up the spam into cubes. Brown in a skillet in a little bit of fat (can use butter, oil or margerine). When it is pretty well brown, add the onions and cook until they are soft and even a little brown around the edges. The spam should be fairly brown and onions very soft. Next, add the mushroom soup and UNDRAINED peas (the pea liquid must be added to the skillet). Simmer on low heat about 15 minutes until the flavors blend together. Serve over toast.