• 10/25 Mincemeat Day - 2

    From Dave Drum@1:3634/12 to All on Mon Oct 25 05:29:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Edgar's Mincemeat
    Categories: Beef, Pork, Fruits, Herbs, Desserts
    Yield: 7 Pies

    3 lb Blade roast *
    3 lb Pork shoulder *
    3 1/2 lb Firm tart apples
    2 Oranges
    3 1/2 lb Raisins
    1 c Molasses
    1/2 c Brown sugar; packed
    1/2 c Granulated (white) sugar
    5 c Maraschino cherries; halved,
    - juiced
    2/3 c Cider vinegar
    2 tb Cinnamon
    1 tb Grated nutmeg
    3/4 ts Allspice
    8 oz Mixed fruit; cut up
    1 tb Salt
    Apple juice; if needed
    1 tb Vanilla

    * choose meat that is quite fatty

    Place meat in a large pots with cold water to cover. Bring
    to a boil, uncovered over low heat. Skim foam as it rises.
    Let pork simmer for about 1 1/2 hours; beef for 2 hours.
    Remove from broth and cool.

    Put meat through a grinder and weigh out a desired amount
    (you should have about 3 1/2 lbs).

    Wash and core apples, but do not peel. Put through the
    food grinder, along with the unpeeled oranges (cut in
    wedges to remove seeds if necessary).

    In a large roasting pan, combine meat, apples and oranges
    with all remaining ingredients except the apple juice and

    Place in a 200øF/93øC oven for 2 hours, stirring
    frequently. Increase oven temperature to 300øF/150øC and
    bake for another hour. If mixture appears to be dry, add
    apple juice to get preferred consistency.

    Remove from heat and add vanilla.

    Use immediately or let cool before storing in the fridge
    for a week or so to age. Bottle or package in pie-size
    amounts for gift-giving or freezing.

    Use with pastry of choice; place mincemeat in an unbaked
    pie shell, cover with pastry and bake.

    Makes 7 pies and about a dozen tarts; 4 cups fill one
    nine-inch pie.

    This is an old recipe that I found in my Mom's collection
    of recipes, Maria Jane

    From: http://www.food.com

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