Pickle And Pimento Lunch Meat Recipes

DUTCH LOAF ( LUNCEON MEAT )

Steps:

• 1. Ask your butcher to grind the meats together, or using a food processor to mix them well, but becareful not to puree the meat.
• 2. Place in large bowl and combine spices and rest of ingredients, using hands and distributing evenly with the meat
• 3. divide the loaf mixture into 2 equal size loaf pans. Using plastic wrap, push meat down into pans, all along edges to get all air out, to make it all tight. press down firmly. remove plastic wrap
• 4. Bake in 275 degree oven for 2 1/2 hours
• 5. Just before loaves are done, fill sink with ice and water, upon removal of oven sit pans in the sink for 20 to 30 minutes, cover the cooled loaves and refrigerate.
• 6. remove both loaves from their pans to slice and serve. wrap for either refrigerator or freezer storage.
• 7. FOR PICKLE / PIMENTO LOAF: to one of the loaves before placing in baking pans, add : 1/2 cup drained piclle relish and a drained 4 oz jar of pimentos

PIMENTOS (PICKLED PEPPERS)

Steps:

• Clean the peppers (including the jalepenos) of all the seeds and white stuff.
• Cut the bell peppers into strips about 1" wide and 2" long.
• Slice the jalepenos in 1/2" slices across.
• Boil the bell peppers in water for about 5 minutes.
• Mix the oil, vinegar, sugar, salt, and water in a saucepan.
• Bring to a boil, and boil about 5 minutes.
• In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
• Seal.
• Let sit in refrigerator at least two weeks before serving.
• This keeps well 4-6 weeks in fridge.
• Can be frozen though there is some deterioration of texture.