Best Potted Meat Recipes
POTTED MEAT
My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year;-)
Provided by JustJanS
Categories Lunch/Snacks
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except vinegar in a large stockpot with just enough water to cover.
- Simmer for 3 hours.
- When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
- Add the vinegar to the strained liquid, season to taste.
- Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
- Serve with salads, or as a sandwich filling.
Nutrition Facts : Calories 559, Fat 35.4, SaturatedFat 11.3, Cholesterol 169.1, Sodium 570.7, Carbohydrate 1.8, Fiber 0.7, Protein 54.3
APPALACHIAN POTTED MEAT SALAD
OK I know most are saying "????? Potted Meat??!! Really???!!!!???? Well yep' good old Potted Meat! I hate it lol but I love Potted Meat Salad! Being from the Appalachian Mountains and from a VERY LARGE FAMILY (8 kids) this was a staple in our household. Food had to be on the cheap side and it had to STRETTTCCCHHH! Also this is a...
Provided by Gina Davis
Categories Other Salads
Time 25m
Number Of Ingredients 7
Steps:
- 1. Hard boil 3 eggs.
- 2. While eggs are boiling mix 3 cans of Potted Meat, Mayo, Mustard, Dill or Sweet relish, Onions and Salt and Pepper in a bowl and stir well.
- 3. Peel and chop eggs and fold into Potted Meat mixture.
- 4. Refrigerate for 30 minutes to set up and thicken. You can eat as soon as eggs are mixed into the salad but it is better once everything gets to set up and thicken. Serve as a sandwich or on crackers. ENJOY!!
POTTED MEAT
A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
- Season with spices and moisten with a little melted butter.
- Pack closely in jars; place jars in steamer and heat for 1/2 hour.
- Press the meat down again and cover with hot melted butter.
- Store in the refrigerator.
- **Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.
Nutrition Facts : Calories 136.3, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 307.5, Carbohydrate 0.1, Fiber 0.1, Protein 0.2
POTTED MEAT AND SCRAMBLED EGG SANDWICHES
This is pure comfort food from childhood. I know it sounds odd but it brings back tons of memories. I remember having these sandwiches on beach picnics when my father was stationed in Hawaii.
Provided by Tammy Brownlow
Categories Sandwiches
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a medium skillet melt butter. Add eggs. Cook until you reach soft-scrambled stage add potted meat. Cook until eggs are done. Season to taste with salt and pepper.
- 2. Toast bread lightly. Spread mayo on toast slices. Evenly spread egg mixture on toast slices. Add top piece of toast and enjoy (:
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