Place minced onion in a small amount of water for 5 minutes. Drain.
Mix with cream cheese and potted meat.
Chill.
When ready to serve, spread on party rye or crackers.
Combine cream cheese and potted meat with an electric mixer till smooth.
Spread on 1 slice of bread and cover with another to make a sandwich; cut sandwich diagonally and then diagonally again.
Stand on crust side on a plate with points up.
Serve cold.
00b0F.
For the Tofu Ricotta (see also my recipe #279343):
Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
For the Meat Sauce:
Heat oil in
Brown ground beef in skillet over moderate heat, stirring until pinkness disappears.
Stir in cheese, potted meat, oregano, sage, fennel, Italian herbs and garlic powder.
Add tomato sauce. (At this point, mixture may be refrigerated for later serving.)
Set lasagne sheets aside.
For the meat sauce, heat oil in
xcess grease.
Put in potted meat.
Salt and pepper to
Mix potted meat, pickle relish, mayonnaise and enough cracker crumbs to make a thick meat paste.
Cut the tips off peppers; remove seeds and membrane.
Fill peppers with mixture.
Serve as hors d'oeuvres.
Blend potted meat and cream cheese.
Spread evenly on ham slices.
Roll slices.
Place in freezer.
When frozen, remove and cut into pinwheels.
Serve with toothpicks.
Mix potted meat, pickles, mayonnaise and enough cracker crumbs to make a thick, moist paste.
Cut the tip end off peppers; remove seeds and membranes.
Fill peppers with mixture.
Serve as hors d'oeuvre.
(After a few drinks, are not so fiery!)
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.
he spinach.
For the meat sauce, cook the meat in heavy-bottomed
Choose leg or saddle.
Makes enough for family of 4.
Allow 1/2 pound of meat per person.
Season with garlic, pepper and salt.
Rub meat with flour.
Place on rack in open roasting pan. Roast for 15 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and cook 30 minutes per pound.
If layer of fat is thin, place several bacon strips on top.
May use this recipe for elk or beef also.
If venison flavor is too strong, flavor may be improved by standing for 1 hour in a mixture of olive oil and lemon juice or use French dressing.
See separate recipe for Marta Sgubin's Mashed Potatoes --<
do not use same oil for browning meat).
Saute chopped onions
Prepare meat balls and spaghetti sauce as directed in preceding recipes.
Cook all 24 meat balls in thick spaghetti sauce.
Cook lasagne noodles in salted boiling water until firm (not too done).
Add cold water to stop cooking.
Drain.
Saute beef and garlic in oil until meat is browned; drain. Add tomato sauce, salt, pepper and oregano; cover and simmer 15 minutes, stirring occasionally.
Cook noodles according to package directions.
Drain.
Layer half of noodles, Mozzarella cheese, Ricotta, meat sauce and Parmesan cheese in a lightly greased 1 1/2-quart casserole.
Repeat layers.
Bake at 375\u00b0 for 15 minutes. Yields 2.
Double recipe for 4 or more people.
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
For the Meat: Cut meat into serving sized pieces. Brown