Meat Spread

[Johnny West]

This recipe Nancy wrote down in her diary for future generations.

“Another of the sandwich spreads we made growing up was meat spread.

I remember Grandma Madeline making it when we were at the farm and spread on buttered bread with lettuce.

She later added a bit of French dressing to up the flavor profile but using GGM
Grimsley's bright green fermented sweet pickles which makes the French dressing unnecessary. I think the intensity of the vinegar/sugar in the pickles made up for the same in the dressing.

3/4 pound cooked (leftover) roast beef

1/2 Cup sweet pickle relish

1/4 Cup Deluxe French dressing

3/4 Cup mayonnaise or to taste

Salt and pepper to taste

Grind beef in a meat grinder or mince in a food processor.

Mix ingredients and spread on bread,

 

[Johnny West]

She grinds the sweet pickles, as well.

 

[Johnny West]

She grinds the sweet pickles, as well.

All this can be adjusted to your tastes.

 

[QSis]

So it's a little like ham salad. I would add onions. Wish I had some now!

Thanks, John and Nancy!

Lee

 

[Johnny West]

So it's a little like ham salad. I would add onions. Wish I had some now!

Thanks, John and Nancy!

Lee

It is except we add ground peanuts to our ham salad.