| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dessert | 1 | Servings | |
INGREDIENTS
| 1 | pk | (9-oz) mincemeat |
| 1/4 | c | Lemon juice |
| 1/2 | c | Orange juice |
| 1 | ts | Grated lemon peel |
| 1/4 | c | Chopped nuts |
| 2 | ts | Grated orange peel |
| 1 | tb | Sugar |
| 1/4 | c | Chopped maraschino cherries |
| 1/4 | c | Chopped nuts |
| 1 | Double-crust pastry shell |
INSTRUCTIONS
Break mincemeat, add lemon and orange juices, peel and sugar. Heat and stir until lumps are broken. Simmer 1 minute. Cool and add remaining ingredients. Cut 3-inch rounds of plain pastry. Top with 1 tablespoon mincemeat. Moisten edge of pastry. Top with another round. Seal. Bake at 400 for 15-20 minutes. MRS JOE WEISBERGER (NINA) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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