Muriel Miura has channeled her cooking expertise into a successful career as a cookbook writer, and she has produced an extensive collection on a wide variety of foods.

Here, from two of her books, are ideas for picnic fare or a snack for sports players after a weekend game. The first, a Spam musubi recipe from Miura’s “Hawai‘i Cooks With Spam,” is local classic beefed up with the umami taste of tsukudani nori, the wet nori sold in jars.

The second recipe is a version of the ever-popular baked party mix that combines a variety of breakfast cereals with nuts and other snack items. It’s from Miura’s “Celebrating in Hawai‘i.”

TSUKUDANI SPAM MUSUBI

By Muriel Miura

• 2 cans Spam, sliced into 16 lengthwise pieces
• 1 cup prepared teriyaki sauce (optional)
• 7-1/2 cups cooked short-grain rice
• 8 sheets nori, cut in half
• 1 (1.5-ounce) bottle furikake
• 1 (3.3-ounce) bottle tsukudani nori (flavored seaweed paste; available in Asian food aisles)

In nonstick skillet, fry Spam until lightly browned. Brush with teriyaki sauce; set aside.

Mix rice with furikake. To assemble, lay piece of nori flat on work surface. Place Spam musubi mold over center of nori. Fill mold halfway with rice. Spread tsukudani over rice and top with Spam. Fill with more rice; press down firmly. Remove mold, fold nori over musubi and press to seal. Makes 16 musubi.

Variations:

>> Spam omelet: Scramble 2 to 3 large eggs with 1 teaspoon shoyu; cook in hot oil in skillet until well done. Slice to fit musubi mold. Sprinkle furikake over rice before topping with egg, followed by slice of Spam. Fold nori over Spam and press to seal.

>> Spam teriyaki: Cook Spam slices in 1/4 cup each of shoyu, mirin and sugar for 1 to 2 minutes. Drain well before placing on rice; fold nori over Spam and seal.

>> Korean-style: Toss cooked rice with 1 teaspoon toasted sesame seeds and 1 tablespoon sesame-chili oil; mix well. Place well-drained chopped cabbage kim chee on rice, followed by slice of Spam. Fold nori over Spam and seal.

Nutritional information unavailable.

HAWAIIAN JAMBLES

By Muriel Miura

• 1/2 (7-ounce) box square rice cereal (such as Chex)
• 1/2 (7-ounce) box oat cereal (such as Cheerios)
• 1 (7-1/2-ounce) box very thin pretzel sticks
• 1 (6-1/2-ounce) can macadamia nuts
• 1 cup butter or margarine
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 10 drops liquid hot sauce

Heat oven to 250 degrees. Place cereals, pretzels and nuts in large pan.

Melt butter; add seasonings and pour mixture over cereals and stir until all ingredients are coated. Bake 1 to 2 hours or until crisp, stirring every 20 to 30 minutes. Cool thoroughly and store in airtight container. Makes about 4 quarts.

Variations:

>> Oriental style: Substitute 3 tablespoons shoyu for Worcestershire. Add 2 teaspoons Chinese five-spice powder to butter mixture, and 1 5-ounce can chow mein noodles and 1 cup bite-size fish-shaped crackers to cereal mixture.

>> Cajun style: Increase hot sauce to 1 tablespoon and substitute pecan halves for macadamia nuts.

Nutritional information unavailable.

Find “Hawai‘i Cooks With Spam” and “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.