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Mincemeat 1
Judy Way, Phillips

2 lbs. lean beef, cooked tender and put through food chopper
1/2 lb. suet, chopped fine
5 lbs. tart apples, chopped
3 lbs. raisins, chopped
1 Tbsp. salt
2 cups brown sugar
5 cups water (boil apple peels and cores or use 1 quart sweet cider)
1 cup meat stock

Mix the above ingredients and allow to come to a boil; simmer for one hour, stirring occasionally. To this mixture add:

2-1/2 pints grape juice
1 tsp. mace
1/2 tsp. pepper
2 tsp. allspice
2 tsp. cloves
2 tsp. nutmeg
2 tsp. cinnamon
1 cup molasses
1 orange (juice and chopped peel, too)
1 lemon (juice and chopped peel, too)
3/4 cup vinegar

Allow the entire mixture to come to a boil for 10 minutes. Pack into clean canning jars to within one inch of the top of jar. Put on lids. Process at 10 pounds pressure for 20 minutes.

To make mincemeat pie: Use 3 cups mincemeat and your favorite 2-crust pie recipe for a generous 9-inch pie. Bake 10 minutes at 425 degrees and reduce to 350 degrees and bake for 25 minutes more (good served with cheddar cheese).

 

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