*  Exported from  MasterCook  *
 
                            California Mincemeat
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : California                       Meats
                 Anderson
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
       2 lg Yellow onions; peeled and
 
            - coarsely chopped
 
       4 md Garlic cloves
 
            - peeled & minced
 
       1 md Sweet green pepper; cored,
 
            - seeded & coarsely chopped
 
       2 tb Olive oil
 
     1/2 ts Crumbled leaf marjoram
 
     1/2 ts Crumbled leaf thyme
 
     1/2 ts Ground cumin
 
       1 pn Ground cinnamon
 
       1 lb Ground beef chuck
 
       1 lb Ground pork shoulder
 
       2 tb Ruby port, sweet Madeira OR
 
            - sherry
 
     1/4 c  Well-drained capers
 
     3/4 c  Chopped olives w/pimento
 
     1/2 c  Seedless raisins
 
       8 oz Tomato sauce
 
     1/4 ts Freshly ground black pepper
 
       1 c  Toasted slivered almonds
 
  
 
   IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and
 
   green pepper in the olive oil for about 5 minutes, until the vegetables are
 
   limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over
 
   moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat,
 
   breaking up any large chunks, just until the redness disappears; do not
 
   brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes,
 
   until it evaporates. Mix in the remaining ingredients except the almonds,
 
   bring the mincemeat to a simmer and adjust the heat so that it simmers very
 
   gently. Cover the skillet and cook the mincemeat for 45 minutes, until the
 
   flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to
 
   5 minutes, stirring often, until they are heated through. Ladle the
 
   mincemeat over rice, or slices of sourdough or French bread. Or, spoon the
 
   meat into pita pockets or taco shells.
 
   
 
   Makes 6 to 8 servings
 
   
 
   JEAN ANDERSON
 
   
 
   PRODIGY GUEST CHEFS COOKBOOK
 
  
 
 
 
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