1 pk (9-oz) mincemeat
1/4 c Lemon juice
1/2 c Orange juice
1 ts Grated lemon peel
1/4 c Chopped nuts
2 ts Grated orange peel
1 tb Sugar
1/4 c Chopped maraschino cherries
1/4 c Chopped nuts
1 Double-crust pastry shell
Break mincemeat, add lemon and orange juices, peel and sugar. Heat and stir
until lumps are broken. Simmer 1 minute. Cool and add remaining
ingredients. Cut 3-inch rounds of plain pastry. Top with 1 tablespoon
mincemeat. Moisten edge of pastry. Top with another round. Seal. Bake at
400 for 15-20 minutes.
MRS JOE WEISBERGER (NINA)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings