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Recipe: Traditional Mince Pie (None Such Mince Meat Label 1960's)

Betsy at Recipelink.com

TRADITIONAL MINCE PIE

1 recipe pastry*
2 2/3 cups (one 28-oz. jar) None Such Mince Meat

Line 9-inch pie plate with pastry; fill with mincemeat. Moisten edge of crust with water. Cover with upper crust; trim; press edges together. Cut several gashes in center of upper crust. Brush top crust with milk.

Bake in hot (425 degrees F) oven about 30 minutes or until top crust is golden brown.

*Use your favorite pastry recipe or a prepared pie crust mix for 2 crust pie.

Makes one (9-inch) pie
Source: Jar label recipe: None Such Mince Meat jar label, Borden, Inc., 1960's

Recipe: Turkey Stuffing Supreme (None Such Mince Meat Label 1960's)

Betsy at Recipelink.com

TURKEY STUFFING SUPREME

1/2 cup butter or Danish Flavor Margarine*
2/3 cup chopped onions
8 cups bread cubes
1 1/3 cups (one-half of a 28-oz. jar) None Such Mince Meat
2 teaspoons poultry seasoning
1/2 cup water

Melt butter or margarine in large skillet; saute onions.

Add bread cubes, mincemeat, poultry seasoning and water. Toss lightly until moistened.

Stuff loosely into turkey before roasting. Place extra stuffing in casserole and bake during final half-hour.

*(Danish Flavor Margarine was a Borden product in the 1960's. Product description from a vintage (1969) Borden coupon ad: "Danish Flavor Margarine, made with imported Danish flavor essences for a unique taste." Regular margarine may be substituted.)

Makes enough stuffing for one 8-10 lb. turkey
Source: Jar label recipe: None Such Mince Meat jar label, Borden, Inc., 1960's

Recipe: Holiday Fruitcake (None Such Mince Meat Label 1960's)

Betsy at Recipelink.com

HOLIDAY FRUITCAKE

2 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, lightly beaten
2 2/3 cups (28 oz. jar) None Such Mince Meat
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 cups (1 lb. jar) mixed candied fruit
1 cup walnuts, coarsely chopped

Butter a spring form or 90-inch tube pan.Line with waxed paper. Butter again.

Sift flour and baking soda. Combine eggs, mincemeat, condensed milk, fruit and nuts. Fold in dry ingredients. Pour into pan.

Bake in slow (300 degrees F) oven 2 hours, or until center springs back when touched, and top is golden. Cool. Turn out; remove paper.

Makes one 9-inch cake
Source: Jar label recipe: None Such Mince Meat jar label, Borden, Inc., 1960's

Recipe: Old Fashioned Mince Cookies (None Such Mince Meat Label 1960's)

Betsy at Recipelink.com

OLD FASHIONED MINCE COOKIES

1 cup butter or Danish Flavor Margarine*
2 cups firmly packed brown sugar
2 eggs, well beaten
1 1/3 cups (one-half of a 28 oz. jar) None Such Mince Meat
1 teaspoon grated lemon rind
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt

Cream butter or margarine until fluffy. Add sugar gradually; beat until light.

Stir in eggs. Add mincemeat and lemon rind; blend.

Sift flour, baking soda and salt. Blend into mince meat mixture. Drop teaspoonfuls on buttered baking sheet 2 inches apart.

Bake in moderately hot (375 degrees F) oven until golden brown, about 10 minutes. Remove and cool on rack, immediately.

*(Danish Flavor Margarine was a Borden product in the 1960's. Product description from a vintage (1969) Borden coupon ad: "Danish Flavor Margarine, made with imported Danish flavor essences for a unique taste." Regular margarine may be substituted.)

Makes 8 1/2 dozen 2 1/2-inch cookies
Source: Jar label recipe: None Such Mince Meat jar label, Borden, Inc., 1960's

Recipe(tried): Traditional Mince Pie (None Such Mince Meat) - Variation

SasafrasCat

I make the None Such Mince Meat Pie every Thanksgiving. I use the jar of None Such Mince Meat (which is becoming harder to find in the grocery store). I always peel and slice an extra apple or two to make it more "applie". I also add about 1/4 cup brandy. I prefer to add my own brandy rather than buy the mince meat with brandy in the jar.

Friends over the years have developed a liking for the pie which they at first bite did not care for. So if you did not like at first, try, try again!