Mince Meat Pie (A recipe from Old England)

 

Mincemeat piehomemade_mincemeat

Preheat your oven to 425 degrees F.

1 quart prepared mincemeat

This is the truly old-fashion type of mincemeat that is actually made with meat in it. This is my grandmother’s recipe for mincemeat.

Ingredients

Pastry for 9 inch 2 crust pie

4 pounds beef sirloin

Water

2 1/2 cups suet, finely chopped or grated Suet

(Suet is firm beef fat. Suet can be collected by trimming the hard white fat from steaks and other cuts of beef. You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.)

7 1/2 cups chopped tart apples

3 cups liquid (liquid from meat of your choice it was cooked in)

5 cups granulated sugar

3 cups apple cider

1 cup molasses

1/2 cup cider vinegar

3 cups raisins

2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

Juice of 2 lemons

Juice of 2 oranges

1 cup brandy or sherry 

Directions

Trim fat from meat of your choice and discard.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

It’s best to let mincemeat stand at least a couple of weeks before using.

Prepared pie pastry from recipe or store bought.

Spoon prepared mincemeat into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

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Pressure Cooker Sirloin Tips in Gravy

Sirloin Tips in Gravy

Ingredients

5 lb. Sirloin Tip Roast, cubed

2 – 4 tablespoons vegetable oil

1 Onion, diced

2 cups Beef Broth

1/2 cup Flour

1 1/2 cup Water

Directions

Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd. When all the meat is browned, add onion to pressure cooking pot and sauté until tender about 3 minutes.

Add browned meat and beef broth to onion in pot, cover and lock lid in place. Select High Pressure and 15 minutes cook time. (It will take about 15 minutes to pressure up and another 20 minutes for a Natural Pressure release.)

Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in pressure cooker pot. Select Browning and bring to a boil. Boil for a few minutes until broth is thickened. Add salt and pepper to taste.  Serve over hot noodles.

German meatballs “Königsberger Klöpse mit Hollandische Sosse”

german_meatballs

This is a very traditional German comfort food, and easy to make. Normally this recipe uses equal parts beef, pork, and veal.

Ingredients

1 – 1 1/2 lbs cooked, frozen meatballs

2 cups water

1/2 tsp salt

Pepper

1 bay leaf

3 tbsp butter

2 tbsp flour

1 tsp prepared mustard

1 egg yolk 

Directions

Put frozen meatballs into pot; add water, salt, freshly ground pepper, and bay leaf.

Bring to boil, lower heat, cover, and simmer for about 15 – 20 minutes.

Meatballs should be hot inside.

Drain meatballs, reserving liquid. Cover meatballs to keep hot.

Melt butter in fry pan. Add flour and stir well. (Do not brown flour)

Add reserved liquid, stirring well. Cook, stirring constantly, until thickened.

Remove from heat. Add some of the sauce into the egg yolk (in a small bowl). Stir and return to sauce in fry pan. Simmer about 2 minutes, adding a bit of water if necessary if too thick.

Add capers and mustard. Season with salt and pepper.

Return meatballs to sauce, stir.

Yomindsetti (Amish Recipe)

Yomindsetti Cassarole

Ingredients

1 lb. noodles cooked in salt water

3 lbs. hamburger fried in butter w/ onions

2 cans mushroom soup

1 can cream of chicken or celery soup

1 pt. peas

1 c. sour cream potato chips

Directions

Mix everything together except potato chips. Put in casserole dish. Layer potato chips on top. Heat through.

Vegetable Soup

Vegetable_Beef_SoupIngredients

1 soup bone

2 pounds stewing beef

1 quart water

1 large can V8 Juice

1/2 head cabbage, chopped

1 small bag frozen green beans

1 small box frozen spinach

1 small bag frozen corn

2 diced potatoes

1 cup chopped onion

1 cup chopped celery

1 cup tomatoes

1 cup diced carrots

1 small bag frozen lima beans

2 tsp salt

black pepper
Directions

In 1 quart water and large can V8 Juice, put soup bone and beef and boil for 2 hours. For a hearty, substantial soup, cut up the meat in small pieces and return to the broth. Add vegetables.  Boil until all vegetables are tender.