"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Mincemeat (Pie Filling) Recipe

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This recipe for Mincemeat (Pie Filling), by , is from Bette Jean's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 18, 2009


6 lbs. lean ground beef
8 lbs. green pippin apples, chopped fine
1 lb. suet, chopped
3 lbs. raisins
2 lbs. currants
1/2 lb. lemon citron
1/2 lb. orange citron
2 lbs. mixed citron
2 lbs. brown sugar
1 qt. molasses
1 T. each salt, pepper, gr. mace, cloves, & allspice
2 T. cinnamon & nutmeg
1 qt. brandy

Mix all ingred. thoroughly & put into large roaster pan. Bake mixture in preheated 250 oven for 1 hour, till beef is cooked thru, stir occasionally. Stir in brandy. Turn hot mincemeat into 32 oz. or 16 oz. sterilized jars & seal. (Will keep years if sealed. Makes about 10 qts.)




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