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.
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.
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.
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.)
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.
xcess grease.
Put in potted meat.
Salt and pepper to
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!)
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Bone and flake crab meat (drain well if using canned).
Melt butter; blend in flour.
Add chicken stock gradually, stirring continuously.
Bring to boil; reduce heat.
Add crab and mushrooms.
Let heat thoroughly.
Add cheese, wine and seasonings.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
t pot to cook the meat and then finished off in
br>To make using the cubed meat:
Saute meat in the butter
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
Mix the first 3 ingredients.
Put 1 teaspoon of mix in each pint jar.
Pack the jars tightly with meat.
Do not add water to the jars.
Pressure cook pints for 75 minutes on 11 pounds.
Cook quarts 90 minutes on 11 pounds.
Chunk deer meat up.
Put in cans.
Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.