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HOMEMADE MINCEMEAT PIE 1 cup finely chopped lean beef (such as sirloin or round steak) 2 cups finely chopped tart apples 1 cup chopped raisins 1 cup currants 1/2 cup finely chopped citron 1 tsp. salt 1/2 cup butter (or chopped beef suet, if available) 1 cup sugar 1/2 cup apple cider 1/2 Tbs. Watkins Ground Cloves 1/2 Tbs. Watkins Cinnamon 1/2 Tbs. Watkins Nutmeg 1/2 cup meat stock 1/2 cup chopped nuts Pie Crust Cook beef, let cool, and chop finely. Add remaining ingredients to beef and mix well. Simmer slowly (low) for 1 hour, stirring occasionally. Spoon into glass jars, cover and store for at least 1 week before making pies, allowing flavors to mellow. Store mincemeat in refrigerator, or process at 10 pounds pressure for 20 minutes. Makes about 5 cups of mincemeat, enough for 2 pies. When making pies, line deep pie plate with crust, fill with mincemeat, and top each pie with 1 Tbs. heavy cream, 1 Tbs. sugar, and 1 Tbs. cold butter (chopped into little pieces). Place top crust on pie and crimp edges (cut small slits in crust to vent). Bake at 350 degrees (F) for 30-45 minutes, or until the top is lightly browned. Let cool. http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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