-=> Quoting GHISLAINE DUMONT to Sandra Barriage <=-
  Hi Sandra.:)
 SB> Thanks Gigi:
     Your welcome.:)
 SB> Receipes sound interesting, but I don't really like stuff like that.
     Sorry .:( 
These are not made with tomatoes but with REAL meat...
enjoy...
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mincemeat (Real Meat) #2
 Categories: Desserts, Meats
      Yield: 20 pints
 
      4 lb Beef [lean & chopped]
      2 lb Suet [chopped]
      3 lb Brown sugar
      2 c  Molasses
      2 qt Cider
      3 lb Currents
      4 lb Raisins [seeded]
    1/2 lb Citron [chopped]
      2 qt Apples [sliced & peeled}
      1 qt Brandy
      1 tb Cinnamon
      1 tb Mace
      1 tb Clove [powdered]
      1 ts Nutmeg
      1 ts Allspice
      2 ts Salt
 
  1)      In a large kettle, combine the beef, suet, brown sugar, molasses,
  cider, currents, citron and raisins, cooking slowly over low heat `til
the
  sugar and citron melt...
  2)      Add the prepared apples to the mincemeat and cook until the
apples
  are tender...
  3)      Add the remaining ingredients and stir `til well mixed.
  
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mincemeat (Real Meat)
 Categories: Desserts, Meats
      Yield: 20 pints
 
      1 lb Beef [for stewing]
      2 c  Water [boiling]
      1 ts Salt
      4 c  Apples [chopped]
    1/2 pk Raisins [seeded]
      1 pk Raisins [unseeded]
      1 c  Orange peel [grated]
      1 c  Citron
    1/2 lb Suet [chopped]
      1 c  Molasses
      1 c  Sugar
      2 c  Coffee [prepared strong]
      1 c  Cider (or fruit juice)
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Cloves [ground]
    1/2 ts Allspice
 
  1)      Simmer beef in water and salt `til very tender, drain & reserve
  stock and chopped meat.
  2)      Combine in a large kettle the meat, the remaining ingredients,
and
  1 cup of the beef stock, stirring over low heat `til thoroughly mixed.
  3)      Continue cooking over low heat for about 2 hours or most of the
  liquid is absorbed, stirring occasionally during cooking and more often
as
  mixture thickens.
  
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I'm not a stranger. Just a friend you haven't met yet...
... Sincerely yours Gigi
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