Maple Syrup... Tried for the first time...

[asy]

I assure you, we haven't had any fried MICE for a while now, they are a real delicacy and hard to get... 

MINCE meat is what you call GRound beef...  (I believe).

hehe

asy

[SwampDonkey]

Up here it was ground venison (deer or moose):

Here's an uncooked mincemeat

1 lb ground meat
2 lbs raisins
3 lbs apples
2 lbs brown sugar
juice and rind of 2 oranges
juice and rind of 1 lemon
3 tsp cinnamon
1 tsp cloves
2 tsp nutmeg

Mix all togther. This will keep in refridgerator for months. When making pies a little strawberry jam or orange marmalade may be added. 1 cup of cut peel may be added to the recipe if liked. Cook your pie a little longer because the meat is raw.


My mom used to always make a cook mincemeat and can it for pies. You can buy mince meat in the store here but it's nowhere near as good as home made.

[asy]

OK...  I'll SEE your mince meat recipe and RAISE You a polish traditional KOTLET (meatloaf) recipe!

1kg Mince Beef
1kg Mince Pork
1kg Mince Chicken
3 LARGE onions, chopped finely
.5kg GRated tasty cheese
7 slices dry white bread (leave it in a paper bag for a week or so in a dry place to dry out, make sure it doesn't mould)
4 eggs
salt, pepper, garlic


Mix the meats together.
Fry the onion till transparent, then let it cool (MUST let it cool or it will cook the egg!) add to the meat.
Mix the eggs and cheese into the meat and onion
Take the bread, and slice the crust off it, break it into small pieces and cover with water. Squoosh it in your hands till the bread is all soft, then squeeze the excess water out of it and throw it into the meat mix. Then add 1cup of the water. (Don't throw it all in together, otherwise you can't regulate the water quantity.)
Add about 2tsp salt and garlic, and 1tsp freshly ground black pepper (these can be left out or added to taste).

Mix all these together by hand.

When they are fully mixed, make patty's out of them. The patty's should be about 4" round and 3/4" thick. DO NOT make scrawny thin patty's otherwise they'll burn and be tough and yucky.

coat them in Breadcrumbs (or corn flake crums.. yummm) then fry in hot oil. When they're mostly cooked and a nice brown, you can finish them off in a hot oven, this makes it easy if you are serving them for guests, as you don't have to fry them then and there.

OR: Alternately take about 1 -1.2kg of the mix and make one big loaf. Freeform it in a roasting dish which has a bed of breadcrumbs in it. Pour heaps of breadcrumbs over the top and make sure it's fully coated. THis stops the juice boiling the loaf as the crumbs soak it up.

Oh, and, if ya make it, make sure you let us know!!!

asy

[maple flats]

What, all of these recipes and NO MAPLE SYRUP? Maple goes well in everything! (almost)

[jon12345]

the real debate....

sEErup or  sIRup


SIRUP SIRUP SIRUP[/size]