| 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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