“Due to my own experiments, I was able to make foods my husband could take to the field with him, no refrigeration, to keep, share and enjoy with comrades to supplement their C-rations.”—Ozelda H. Havens, Beaumont, Texas
If you grind that infamous canned spiced pork product and add enough extra ingredients no one will notice that it isn’t ham. When I was in college, my mother made dozens of these for parties and everyone loved them.
1 (12-ounce) can spiced pork luncheon meat, coarsely chopped
2 hard-cooked large eggs
4 (3-inch) sweet pickles
6 tablespoons cooked salad dressing or mayonnaise
2 teaspoons yellow mustard
12 slices firm white bread
6 leaves lettuce, rinsed and crisped
Grind or process luncheon meat, eggs, and pickles until fine. Stir in 4 tablespoons salad dressing and the mustard.
Divide mixture onto 4 slices of bread. Spread to reach crusts. Top each with a lettuce leaf. Spread remaining 2 tablespoons salad dressing over remaining bread slices and place them on top of first 4 slices. Cut in half diagonally and serve or wrap for lunch box.
6 Servings
“Due to my own experiments, I was able to make foods my husband could take to the field with him, no refrigeration, to keep, share and enjoy with comrades to supplement their C-rations.”—Ozelda H. Havens, Beaumont, Texas