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By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | December 6, 2000
Beef or venison, suet, citron, cider: These unlikely ingredients are the stuff of which traditional mincemeat - rich, dark and spicy-sweet - is made. For many families, mince pies are a must-have for the holidays, only these days the mincemeat may be store-bought and meatless. The make-ahead recipe below offers a contemporary version of mince pie for friends and family to enjoy. Anyone who loves mince pie a la mode will appreciate this creation. Mincemeat Ice Cream Pie Serves 8 to 10 1 quart French Vanilla Ice Cream, slightly softened (recipe below)
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NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | December 24, 2008
Anita Wheeler of Bremerton, Wash., was looking for a recipe for making mincemeat bars. Toni Palumbo of Mercerville, N.J., sent in one she found in her local paper not long ago for Holiday Mince Squares. These traditional bar cookies are wonderful to make this time of year because you can find the jars of mincemeat in grocery stores. I used my food processor to cut in the butter, which made the recipe quite fast and easy. I'm not sure why mincemeat seems to be available only around the holidays but I'm going to buy an extra jar or two now so that I can make these delicious, old-fashioned treats any time of the year.
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NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | December 24, 2008
Anita Wheeler of Bremerton, Wash., was looking for a recipe for making mincemeat bars. Toni Palumbo of Mercerville, N.J., sent in one she found in her local paper not long ago for Holiday Mince Squares. These traditional bar cookies are wonderful to make this time of year because you can find the jars of mincemeat in grocery stores. I used my food processor to cut in the butter, which made the recipe quite fast and easy. I'm not sure why mincemeat seems to be available only around the holidays but I'm going to buy an extra jar or two now so that I can make these delicious, old-fashioned treats any time of the year.
NEWS
By Frederick N. Rasmussen and Frederick N. Rasmussen,sun reporter | December 23, 2006
The kind of Christmases that Kathryn "Kitty" Whistler Burch vividly remembers are those of a vanished rural America depicted in Currier & Ives prints. And while the years might have robbed her of most of her hearing and she is now nearly blind, Burch, who celebrated her 108th birthday Dec. 13, still has precious memories of those long-ago snowy winters that seemed to hold the world in their grip. On a late, slightly blustery December afternoon, Burch is sitting in a comfortable chair in a dark-paneled room at College Manor, a Lutherville nursing home where she has lived the past two years, waiting for several visitors.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | January 5, 2000
Old-fashioned mincemeat pie was the request of E. Tallant from Fayetteville, N.C. "My husband hasn't had one since he was a teen-ager and his grandmother made the pies," she wrote. Sandi Atkinson of Derwood sent in a recipe from "The 50 States Cookbook" (Consolidated Book Publishers, 1977) by the Culinary Arts Institute. "From Maine, in the New England section, on page 20, appears this recipe for mincemeat," she said. Mincemeat Makes enough for 2 pies 1/2 cup (about 4 ounces) ground suet 1 1/2 cups ground cooked beef 4 medium apples 1 cup packed brown sugar 1 cup apple cider 1/2 cup fruit jelly 1/2 cup seedless raisins, chopped 1/2 cup currants 2 tablespoons molasses 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon grated lemon peel 1 tablespoon lemon juice Mix suet and beef in a large, heavy skillet and set aside.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | July 27, 1994
Mincemeat and a sweet-and-sour cabbage soup are not usual choices for a summer meal. But try them and, perhaps, you'll be surprised.A homemade mincemeat was the request of Ethel Porst of Fort Howard who noted she believed it was made with grape juice. Her answer came from Ms. K. Beasley of Edgemere who wrote that she had "obtained the recipe from a canning manual, so for one pie or 1 quart simply divide the recipe by 6. However, with all these ingredients, Ethel may want a few extra jars."
NEWS
By Judy Reilly and Judy Reilly,SPECIAL TO THE SUN | October 31, 1996
NOTHING MARKS THE start of the holiday season like the crafts shows and open houses at churches and shops in northwest Carroll County.In New Windsor, the women at St. Paul's Methodist Church have ushered in the season for the past 30 years with the sale of mincemeat and crafts. This year is no different. Their fair, Mincemeat and More, will be from 9 a.m. to 4 p.m. Nov. 9 at the church on Main Street.Formerly known as Early Bird Crafts Fair, the women decided to change the name to Mincemeat and More to reflect the origins of this major fund-raiser for the church.
NEWS
September 25, 1994
Instead of chewing the fat around the water cooler over who's going to win the pennant, we ruminate over whether Ken Burns' "Baseball" documentary is deathly boring.Where have you gone, Joe DiMaggio?One can argue that Mr. Burns' series isn't as riveting as his project on the Civil War (it isn't), or at 18 1/2 hours is bloated (it is), or that the filmmaker's patina of genius might have been burnished more had he not repeated all the tricks he used last time.Yet somebody out there's watching.
NEWS
By Frederick N. Rasmussen and Frederick N. Rasmussen,sun reporter | December 23, 2006
The kind of Christmases that Kathryn "Kitty" Whistler Burch vividly remembers are those of a vanished rural America depicted in Currier & Ives prints. And while the years might have robbed her of most of her hearing and she is now nearly blind, Burch, who celebrated her 108th birthday Dec. 13, still has precious memories of those long-ago snowy winters that seemed to hold the world in their grip. On a late, slightly blustery December afternoon, Burch is sitting in a comfortable chair in a dark-paneled room at College Manor, a Lutherville nursing home where she has lived the past two years, waiting for several visitors.
FEATURES
By Carol Monaghan | March 19, 1998
It sounds like a nightmare: Right before your eyes, Bigfoot and other battling beasts are smashing cars into pancakes. But for Paul Huffaker, it's just another day at work.Huffaker and his monster, the Grave Digger, are on the No. 1 racing team on the U.S. Hot Rod Monster Jam circuit.They often ride on a course called a roundy round. Drivers start at opposite ends of a circular dirt track, then race counterclockwise over jumps and junk cars.A monster truck's 5]-foot tires can easily make mincemeat of junk cars.
FEATURES
By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | December 6, 2000
Beef or venison, suet, citron, cider: These unlikely ingredients are the stuff of which traditional mincemeat - rich, dark and spicy-sweet - is made. For many families, mince pies are a must-have for the holidays, only these days the mincemeat may be store-bought and meatless. The make-ahead recipe below offers a contemporary version of mince pie for friends and family to enjoy. Anyone who loves mince pie a la mode will appreciate this creation. Mincemeat Ice Cream Pie Serves 8 to 10 1 quart French Vanilla Ice Cream, slightly softened (recipe below)
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | January 5, 2000
Old-fashioned mincemeat pie was the request of E. Tallant from Fayetteville, N.C. "My husband hasn't had one since he was a teen-ager and his grandmother made the pies," she wrote. Sandi Atkinson of Derwood sent in a recipe from "The 50 States Cookbook" (Consolidated Book Publishers, 1977) by the Culinary Arts Institute. "From Maine, in the New England section, on page 20, appears this recipe for mincemeat," she said. Mincemeat Makes enough for 2 pies 1/2 cup (about 4 ounces) ground suet 1 1/2 cups ground cooked beef 4 medium apples 1 cup packed brown sugar 1 cup apple cider 1/2 cup fruit jelly 1/2 cup seedless raisins, chopped 1/2 cup currants 2 tablespoons molasses 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon grated lemon peel 1 tablespoon lemon juice Mix suet and beef in a large, heavy skillet and set aside.
NEWS
By Judy Reilly and Judy Reilly,SPECIAL TO THE SUN | October 31, 1996
NOTHING MARKS THE start of the holiday season like the crafts shows and open houses at churches and shops in northwest Carroll County.In New Windsor, the women at St. Paul's Methodist Church have ushered in the season for the past 30 years with the sale of mincemeat and crafts. This year is no different. Their fair, Mincemeat and More, will be from 9 a.m. to 4 p.m. Nov. 9 at the church on Main Street.Formerly known as Early Bird Crafts Fair, the women decided to change the name to Mincemeat and More to reflect the origins of this major fund-raiser for the church.
NEWS
September 25, 1994
Instead of chewing the fat around the water cooler over who's going to win the pennant, we ruminate over whether Ken Burns' "Baseball" documentary is deathly boring.Where have you gone, Joe DiMaggio?One can argue that Mr. Burns' series isn't as riveting as his project on the Civil War (it isn't), or at 18 1/2 hours is bloated (it is), or that the filmmaker's patina of genius might have been burnished more had he not repeated all the tricks he used last time.Yet somebody out there's watching.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | July 27, 1994
Mincemeat and a sweet-and-sour cabbage soup are not usual choices for a summer meal. But try them and, perhaps, you'll be surprised.A homemade mincemeat was the request of Ethel Porst of Fort Howard who noted she believed it was made with grape juice. Her answer came from Ms. K. Beasley of Edgemere who wrote that she had "obtained the recipe from a canning manual, so for one pie or 1 quart simply divide the recipe by 6. However, with all these ingredients, Ethel may want a few extra jars."
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | July 31, 1996
A double pleasure for Francis M. Lane of Scipio Center, N.Y., is also a double pleasure for those who also want to do some baking. Lane asked for a pumpkin cheesecake made with gingersnap crust and for a mincemeat cookie. Both have been answered."Pumpkin is a favorite of mine," says Jane Tolar Kollinger of Easton. "I'm always looking for different recipes with a pumpkin base."Kollinger's pumpkin cheesecakeCRUST:1 1/2 cups gingersnap cookies, crushed1/4 cup hazelnuts, finely chopped3 tablespoons brown sugar6 tablespoons butter, meltedFILLING:1 1/2 pounds cream cheese, softened1 cup brown sugar, firmly packed1 1/2 cups pumpkin1/2 cup whipping cream1/3 cup maple syrup1 tablespoon vanilla extract3/4 teaspoon cinnamon1/4 teaspoon allspice4 eggs beatenTOPPING:1/4 cup sugar6 tablespoons water1 cup hazelnuts, choppedHeat oven to 325 degreesCombine ingredients for the crust and press into springform pan. Bake for 10 to 12 minutes.
NEWS
By ROB KASPER and ROB KASPER,rob.kasper@baltsun.com | November 19, 2008
On Thanksgiving, the pies are plural, and that reason alone makes the day the best holiday of the year. If we had any sense of restraint, or caloric guilt, we would defer dessert on this day. But on Thanksgiving, almost no one says no to pie. Instead, most of us - me included - profess to have "just a little sliver, of each." The all-hallowed pumpkin pie, whose mild flavor and bland spicing are welcome at the end of such a rich meal, almost qualifies, I would argue, as a vegetable. Moreover, children - the torch-carriers of tradition - insist on its presence.
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