Aunt Runner's Lost Recipes: My Mom’s Puddin’ Meat Recipe

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My Mom’s Puddin’ Meat Recipe

Posted by Meg McCormick on February 13, 2009, 11:49 am
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I don’t know where our family tradition of making puddin’ meat came from. While I was growing up, none of the people I went to school with made it. In my hometown, many of the people were of German-Russian heritage, and in our neighboring town (our farm was in between), most of the people were Bohemians (these days they call themselves Czechs). Some of the traditional foods that these people had brought with them (kolaches and bierochs), my mom learned to make and I can still make them today. Maybe my dad’s family had brought it from England, or maybe my mom’s family who were Pennsylvania Dutch (German) and New York staters of English background had made it. I know they have scrapple in Pennsylvania, but I think that’s something different.

My Mom’s Puddin’ Meat Recipe

1 pound pork roast, cooked and ground up
Broth from the roast, enough to cover the meat
Salt and Pepper to taste

In broth, put as much oatmeal as you have ground pork roast. Cook the oatmeal (regular oatmeal not instant) for as long as the box says. Then add the ground up meat to the oatmeal mixture and pack in loaf pans. Cover and refrigerate until chilled. (Usually overnight.)

Slice and fry until brown on both sides. Good with toast.

http://mygrandmasrecipes.wordpress.com.

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My Mom’s Puddin’ Meat Recipe - Meg McCormick February 13, 2009, 11:49 am
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--Previous Message-- : : I don’t know where our family tradition of making : puddin’ meat came from. While I was growing up, none : of the people I went to school with made it. In my : hometown, many of the people were of German-Russian : heritage, and in our neighboring town (our farm was in : between), most of the people were Bohemians (these : days they call themselves Czechs). Some of the : traditional foods that these people had brought with : them (kolaches and bierochs), my mom learned to make : and I can still make them today. Maybe my dad’s family : had brought it from England, or maybe my mom’s family : who were Pennsylvania Dutch (German) and New York : staters of English background had made it. I know they : have scrapple in Pennsylvania, but I think that’s : something different. : : My Mom’s Puddin’ Meat Recipe : : 1 pound pork roast, cooked and ground up : Broth from the roast, enough to cover the meat : Salt and Pepper to taste : : In broth, put as much oatmeal as you have ground pork : roast. Cook the oatmeal (regular oatmeal not instant) : for as long as the box says. Then add the ground up : meat to the oatmeal mixture and pack in loaf pans. : Cover and refrigerate until chilled. (Usually : overnight.) : : Slice and fry until brown on both sides. Good with : toast. : : : http://mygrandmasrecipes.wordpress.com . :

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