I also feel a bit silly putting this one up, but I’ll go ahead since it complements yesterday’s post. If you have leftover meat from a roast or soup, you can turn it quite easily into a sandwich filler. Sister-in-Law is actually much better at this than I am, but I’ll see if I can’t explain it at least a bit.
Shred the meat with a fork so that it can be worked into the margarine. You can also use your fork to mash any vegetables you want to go in, like cooked carrots or onions. Add seasonings that complement how the meat was cooked, plus some salt and pepper. Combine everything so it is well-incorporated before you add the fat. If you have any pan dripping, it can go into to the spread at this point, along with a lump of margarine. Mix everything together until smooth. How much margarine you will need depends on how much meat, veggies, and dripping you have. I just add it gradually, a tablespoon at a time, until I get the amount and intensity of spread that I want.
We eat this at breakfast or on after-school rice cakes. This is definitely a Home Front-style recipe, though a war wife would have potted the spread to keep it for later (haven’t figured out how to do that yet).