Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Helen Peagram" Newsgroups: rec.food.recipes Subject: Green Tomato Mincemeat Followup-To: rec.food.cooking Date: 3 Nov 1999 07:05:23 -0700 Organization: globalserve.net Lines: 39 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <026501bf2494$661d01c0$6d8a5ad1@helen> Reply-To: "Helen Peagram" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:37081 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: My Green Tomato Mincemeat Categories: Canning, Fillings Yield: 1 Servings 6 cup Green tomatoes 6 cup Apples 2 cup Sultanas 1 cup Currants 1/2 cup Vinegar 1 tsp Lemon rind 1 tsp Orange rind 1 Tbsp Cinnamon 1 tsp Nutmeg 1 1/2 tsp Salt 1 pinch Cloves 4 Tbsp Margarine 3 cup Sugar This is the mincemeat I use all the time now. Don't peel tomatoes or apples. Core and chop in processor. Cook everything together slowly for 1 1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25 minutes. MM by Helen Peagram MMMMM Helen Peagram mom1@globalserve.net -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.