California mincemeat
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California mincemeat
Last updated 6/12/2012 12:42:38 AM. Recipe ID 1669. Report a problem with this recipe.
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      Title: California mincemeat
 Categories: Meats
      Yield: 6 Servings
      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

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Recipe ID 1669 (Apr 03, 2005)

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