2020 Home for the Holidays

2020 Home for the Holidays LINCOLN DAILY NEWS November 25, 2020 Page 31 Continued n In England, mince (also called mincemeat) pies have been a Christmas food tradition since European crusaders returned from the Holy Land. It is thought that they brought with them exotic spices that when mixed with meats and fruits created sweet and savory pies. Typically, three spices were used in the pies: cinnamon, cloves, and nutmeg, representing the three gifts the Magi gave to the Christ child. Rich people showed off at Christmas with pies made into different shapes: stars, hearts, crescents, and flowers, which proved that they could afford the best pastry chefs. Ingredients for a mince pie have changed over time, but it is still, today, a favorite holiday tradition in some families. Deborah Parker learned to make Mincemeat pie from good friends, Buck and Lois Snyder, using venison or beef. For a while Parker’s dad, Jack Getchel, was the only one who ate it. It wasn’t long, however, before Parker’s boys grew to love it and request it when they were in Illinois (from Tennessee) for Christmas. Mincemeat Pie Filling https://www.allrecipes.com/ recipe/12587/mincemeat-pie- filling/?internalSource=hub%20recipe&referri ngContentType=Search&clickId=cardslot%20 10 Ingredients: 1 ½ cups diced cooked beef 4 cups chopped apples 1 ½ cups raisins ¼ cup sweet pickle juice ¼ cup pineapple juice 1 large orange, peeled and cut into bite-size ½ tsp salt ½ tsp ground cloves 1 tsp ground cinnamon 1 tsp ground nutmeg 1 ½ cups white sugar ½ cup sorghum 1 cup beef broth Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to us.