Elk Mincemeat

4 pounds lean chopped meat
2 pounds chopped beef suet
3 pounds brown sugar
2 cups molasses
2 quarts cider
4 pounds seeded raisins
3 pounds currants
1/2 pound citron, chopped
8 cups peeled, sliced apples
1 quart brandy
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon powdered clove
1 teaspoon each nutmeg and allspice
2 teaspoons salt

Cook meat, suet, brown sugar, molasses, cider, raisins, currants and citron slowly, stirring occasionally, until sugar and citron melt. Add apples and cook until tender. Add remaining ingredients; heat to boiling. Pour into hot jars; seal and store.

Makes 20 pints.

Mincemeat Salad

1 (20 1/2 ounce) jar mincemeat (brandy flavored)
1 (8 ounce) can crushed pineapple
1 small apple, finely chopped
1 (6 ounce) box cherry flavored gelatin
1 cup chopped pecans or walnuts
1 envelope Knox unflavored gelatine
3 1/2 cups boiling water
1/4 cup cold water

Drain juice from pineapple. Core and chop apple (do not peel).

Soften unflavored gelatine in cold water; set aside.

Dissolve cherry flavored gelatin in boiling water; add unflavored gelatine mixture and stir until gelatin dissolves. Chill until consistency of unbeaten egg white.

Stir in mincemeat, pineapple, apple and nuts. Pour into a lightly oiled 8-cup mold or pan of your choice. Chill until firm.

Mincemeat Brownies

1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup soft butter
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup drained prepared mincemeat
1/2 cup chopped walnuts
Confectioners’ sugar

Sift flour with baking powder and salt. Beat butter, brown sugar, egg and vanilla extract until light and fluffy. Stir in mincemeat. Add flour mixture, stirring until well combined. Stir in nuts. Spread in an 8-inch square greased pan. Bake 25 to 30 minutes at 375 degrees F. Cut into squares while still warm. Sprinkle with confectioners’ sugar.

Christmas Mincemenat

Use this for making English Mince Pies.

3 large red dessert apples, cored and chopped
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces fresh dates, stoned and chopped
2 ounces blanched almonds, chopped
1/4 pint brandy or sherry

Mix apples, raisins, sultanas, currants and chop finely in a food processor. Pour into a large bowl.

Liquidize dates, nuts and brandy or sherry. Mix into apple mixture. Pour into clean glass jars, cover, and leave for 3 weeks before using. To make mince pies, use your favorite pastry recipe.

Yields 2 pounds.

Rum Glazed Mincemeat Muffins

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup apple juice
2 eggs
1 cup canned mincemeat
Rum

Combine dry ingredients and blend well.

Melt butter, then stir in juice and eggs. Beat well. Stir liquid ingredients into dry mixture. Add mincemeat and stir until moistened. Spoon into muffin cups.

Mix small amount of sugar and rum to form a glaze. Brush over top of each muffin before putting in oven. Bake at 375 degrees F for 15 to 20 minutes.

Mincemeat Bread

2 cups sifted flour
1/2 cup brown sugar, packed
4 teaspoons baking powder
3 tablespoons melted shortening
1 teaspoon salt
1 cup prepared, moist mincemeat
1 beaten egg
1/2 cup milk

Combine and sift flour, baking powder and salt.

Combine egg, milk, sugar, shortening and mincemeat. Add to flour mixture; stir only until dry ingredients are moistened.

Bake in greased 9 1/2 x 5 1/2 x 4-inch loaf pan for 1 hour at 350 degrees F.

Let stand 24 hours before cutting.

Makes one loaf.

Mincemeat

1 small navel orange
1 small lemon
8 cups finely diced unpeeled apples
1 1/2 cups golden raisins
1 1/2 cups seedless raisins
1 cup mixed diced candied fruits
1 cup orange juice
4 cups packed brown sugar
1 tablespoon cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 1/4 cups brandy

Quarter and seed orange and lemon. Grind in food grinder or food processor fitted with a steel blade. In Dutch oven combine ground orange and lemon, apples, raisins, candied fruits and orange juice. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. Add sugar, spices and salt. Simmer 15 minutes, stirring occasionally. Add 1 cup of brandy. Simmer, stirring occasionally, until mixture is thick like jam ? about 1 hour. Remove from heat. Stir in remaining brandy. Store covered in refrigerator up to 2 months.