This first recipe is a great way to use up any cold roast beef, ham OR chicken.
POTTED BEEF/MEAT
The recipe has been around for hundreds of years in the farms of The North of England...just use whatever you have on hand and add spices of choice.
It HAS to be topped with melted (NOT clarified) butter as this forms a protective seal on the top.
Grind/mince/process the cooked boneless and skinless meat twice to get a fine mix
Then blend this with a quarter of the weight of meat with softened butter
adding 1/2 - 1/4tsp ground nutmeg or mace to every 1 pound of cooked meat
Mix it very well with a wooden spoon ( don't use a food processor as you don't want to slice the meat anymore), but you have to beat the butter INTO the meat.
Season this with crushed or ground black pepper.
Pack into small jars and seal with melted butter (1/4 inch from the top of the jar).
Seal with a lid and store in a very cold place this stays fresh without breaking the seal for about 1 month if stored in a fridge/very cold pantry.
POTTED CHICKEN & HAM
This is a wonderful sandwich spread, especially for tea/supper time.
1 boiling fowl or 4 whole chicken legs
1 ham shank (optional)
water
whole onions, ribs of celery and carrots ( these are optional and help flavor the stock, but will not be used in the potted chicken)
Fresh herbs of choice..sage, bay laurel, thyme, oregano & etc...again these are just to flavor the meat.
Sea salt & Ground black pepper to taste
In a large heavy bottomed pan,place the washed chicken/chicken pieces, and just cover with water adding herbs and vegetables of choice.
Wash the ham Shank and place in pot as well.
Cover with a tight fitting lid and simmer on medium low until the meat falls off the bones..this might take 1-2 hours.
You may have to replenish the water as it cooks too, but do not over fill the pan with water, you need a good flavored stock.
Remove the cooked meat from the pan, strain the stock and set to one side.
When cool enough to handle, remove all the meat from the bones, also removing any skin. fat and gristle.
Set aside the meat to cool down, then mince/grind/process until very fine.
Place the meat in a medium bowl and add seasonings to taste.
Then add quarter the weight of meat with softened butter and beat well, then add some of the cooled chicken stock, until you have a spreadable paste.
Pack into clean jars, up to 1/4 inch from top.
Seal with melted butter and store in fridge or a very cold pantry.
This is for the tea table, also makes a great gift.
"BARCELONA LOAF" , "MEXICAN" STYLE CHICKEN, CHICKEN "TOAD IN THE HOLE".
HERE ARE 3 SIMPLE IDEAS FOR USING ANY LEFTOVER COOKED CHICKEN OR ANY OTHER COOKED MEAT, CANNED MEATS, EVEN COOKED SAUSAGES WORK!
RATHER THAN GO FOR THE OLD TRADITIONAL CHICKEN SALAD, SOUP OR A CURRY, TRY THESE FOR A WELCOME CHANGE.
EACH RECIPE SERVES 2-3 AND EACH USES A MINIMUM OF 8OZS/1 CUP SLICED OR CHOPPED COOKED CHICKEN.
THESE RECIPES ARE TRIED AND TRUE FROM 1950'S AMERICA.
THESE ARE PERFECT FOR PEOPLE ON A FIXED INCOME OR STUDENTS AND ALSO WORK WELL WITH MY BOOK "TRIM YOUR WASTE", AVAILABLE ON www.amazon/kindle.com
which is packed with easy money saving recipes.
BARCELONA LOAF
1 CUP COOKED AND CHOPPED CHICKEN
1 CUP COOKED RICE
1 BEATEN EGG
1/4 CUP BREADCRUMBS ( 1 SLICE BREAD GRATED)
1/3 CUP TOMATO JUICE OR 3 TBSP TOMATO KETCHUP
dash paprika pepper
1/2 ONION, FINELY MINCED
2 STALKS CELERY MINCED
1/2 GREEN PEPPER MINCED
dash Worcestershire sauce or Hot sauce
Method:
Mix everything together well, in large bowl.
Pour into a well greased loaf pan or deep oven proof casserole dish.
Bake in preheated 350f oven on a lined cookie sheet for 35 mins.
Remove from oven and wait 10 mins then loosen sides with a knife and un-mold serve with a salad, baked beans or mashed potatoes.
MEXICAN STYLE CHICKEN
serve with cooked rice or salad
1 cup cooked chicken, chopped
1tbsp oil
1/2 onion minced
1/2 green pepper minced (or a bottled roasted pepper minced)
2 cloves garlic smashed and minced
2tbsp flour
1 cup water or chicken broth
1 x 8oz can chopped tomatoes
1x 4ozs can* chopped or sliced mushrooms
1/2 tsp sugar
salt and pepper to taste
hot sauce/chili powder to taste
1/2 tsp dried oregano
* or use fresh mushrooms
Method:
Heat the oil & saute the peppers with the onions.
Cook until the onion is opaque.
Add the flour, then the chicken broth and stir well to avoid lumps.
Add all the other ingredients except the chicken and make a smooth sauce.
Check seasonings.
Place the chopped chicken in a buttered oven proof dish and top with the vegetable sauce.
Bake in a preheated 400f oven for 30 mins, loosely covered.
remove from oven and wait 10 mins before removing the cover.
Serve hot
CHICKEN TOAD IN THE HOLE..this is great for a lunch/brunch serve with any cooked vegetables
1 cup cooked chicken
2tbsp melted butter or margarine
1 cup all purpose or whole wheat flour
1/4 tsp baking powder
1/2 tsp sea salt
2 eggs well beaten with 1 cup milk
2tbsp oil
1 cup leftover gravy or cream of chicken soup (not condensed)..warmed up.
Place the chicken pieces in a greased baking dish and drizzle with the melted margarine.
Mix together the flour, salt, baking powder, then whisk in the egg and milk mix and the oil.
Whisk until it is smooth and no lumps, the batter should have the consistency of single/pouring cream.
pour the batter over the chicken, and bake in a preheated 350F oven uncovered on a lined baking sheet for 25-30 mins.
Serve warm for the dish with gravy or chicken soup.
Variations for any of these recipes:
use any freshly cooked meats or fish (as long as they are home cooked and have been properly stored)
use any fresh or dried herbs of choice.
Substitute hot sauce or Worcestershire for plain old salt & pepper in any recipe.
These are great ideas to live better, save more $$$$$$'s and also stop filling landfills with food..TRIM YOUR WASTE always.
Here are 3 old fashioned Winter recipes using any ground meat and pasta.
Fabulous "stick to your ribs" meals and very economical.
If you don't want to use ground beef you may substitute Vegetable protein, cooked beans and lentils, or ground cooked meat.
MUSHROOM NOODLE BAKE
Feeds 4-6
1 x 16ozs wide egg noodles cooked in boiling salted water and drained
2 pounds ground meat, cooked in butter with 2 cups minced onions. (cool and drain off the fat)
2 cups any cooked vegetables cut into bite sized pieces (potatoes, carrots, turnips, broccoli & etc.)
1 cup peas ( frozen defrosted or fresh)
2 x10oz Canned mushroom soup (not condensed)
1 x10zs canned cream of chicken or celery soup (not condensed)
1 cup sour cream or plain yogurt
2cups breadcrumbs sauteed in butter divide into 2 x 1 cups
Mix everything together using just 1 cup of the sauteed breadcrumbs, and pour into a greased baking dish.
Top with remaining sauteed crumbs and bake in a preheated 350F oven for 1 hour
Variations: Top with crushed cornflakes, crushed salted crackers or potato chips, add herbs of choice (sage, basil, rosemary, or thyme)
TEXAS STYLE SPAGHETTI HASH
SERVES 4-6
2 CUPS MINCED ONIONS
3 CLOVES GARLIC SMASHED AND MINCED
2 GREEN PEPPERS FINELY CUT
2 TBSP BUTTER OR MARGARINE
1 POUND GROUND MEAT
2 CUPS PEELED AND CHOPPED TOMATOES (FRESH OR CANNED)
2 CUPS HOT WATER OR STOCK
1 CUP RAW PASTA
1 TSP SEA SALT
1/2 TSP GROUND BLACK PEPPER
HOT SAUCE TO TASTE (OPTIONAL)
2TSP DRIED THYME OR OREGANO
SAUTE THE ONION AND GARLIC IN THE BUTTER UNTIL OPAQUE. ADD THE GROUND MEAT AND SAUTE UNTIL IT IS COOKED THROUGH, THEN ADD THE TOMATOES, HOT STOCK, PASTA AND SEASONING.
POUR INTO A GREASED CASSEROLE, COVER TIGHTLY AND BAKE IN 375F ON A LINED COOKIE SHEET FOR 45 MINS.
REMOVE FROM OVEN AND WAIT 10 MINS BEFORE REMOVING THE COVER FOR THE CONTENTS TO SETTLE. REMOVE ANY SURFACE FAT AND CHECK SEASONING AND SERVE.
VARIATIONS: ADD HERBS OF CHOICE AND WINE OR BEER IN PLACE OF STOCK
BACON AND MUSHROOM BAKE perfect for potlucks feeds a crowd for pennies
1/2 pound bacon cut into small pieces
2 pounds ground meat
2 cups minced onion
2 cups diced starchy potatoes
2 cups finely chopped celery
2 cups defrosted drained frozen peas
2 cups diced carrots
1 x10ozs mushroom soup ( not condensed)
3 cups tomato juice
1 1/2 cups cooked pasta
2-3 cups grated Cheddar or American Cheese (for this you need cheese that melts well)
Method:
Saute the bacon and then add the ground meat, cook until no longer pink, then remove and set aside.
Saute the remaining vegetables in the fat/juices and add 2 cups water or stock.
Cook the potatoes and carrots well, then add the cooked meat and bacon.
Add the pasta and then the soup and juice.
Mix very well then pour into a greased deep oven proof casserole.
Bake in a preheated oven 350F for about an hour ( after 30 mins, carefully top with the grated cheese and cook for further 30 mins).
Variations:
add any herbs, Worcestershire sauce or hot sauce to taste.
Cooked Spaghetti works well in this too.
