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Mincemeat

For many, many years we have produced mincemeat in the fall months in preparation for the Thanksgiving and Christmas holidays. We like to add a touch of old fashioned goodness to your special holiday meals.

Mincemeat is a combination of apples, raisins, beef, sherry, rum, cider and spices combined for a specialty taste for pie and can be used for other baking items. The mixture is spooned into a pie shell, covered with a top crust, and baked as you would an apple pie. It is also good with a crumb topping.

Mincemeat can be used in numerous other desserts, such as cakes, cookies, bars, tarts, cookie squares, and pastries.


Here is a cookie recipe and a variation of mincemeat pie which you might like to try.

2 cups Flour
½ teaspoon Salt
½ teaspoon Baking Soda
½ cup soft Shortening
1 cup packed Brown Sugar
1 Egg
½ cup Milk
1 cup Moist Mincemeat
1½ cups Rolled Oatmeal quick or old fashioned

Sift together flour, salt, baking soda into a bowl, add shortening, sugar, egg, milk and beat until smooth. Blend in mincemeat & oatmeal. Drop teaspoon full on greased and floured cookie sheet. Bake 375º oven 12 to 15 minutes.


Creamy Mince Pie

Pastry for 2 crust pie
1 cup whipping cream, whipped
28 oz. mincemeat
3 Tablespoons Brown Sugar
2 Tablespoons flour
½ cup pecan halves

Fold cream into mincemeat and spread in pie shell. Combine brown sugar and flour and sprinkle over mincemeat. Arrange pecans on top. Cover with top crust and cut about 4 1 inch slits. Bake 40 to 45 minutes in 425ºoven.

P.S. We wholesale mincemeat nationally in 35lb tubs to stores, bakeries, delis and institutions. Call for pricing and UPS service rates.