ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Mincemeat Bars

Misc.
recipelink.com Chat Room Recipe Swap – 2000-12-23 to 26
From: recipelink.com

Mincemeat Bars
Bisquick Party Book, 1957
Makes : 36

2 1/2 cups Bisquick
1 cup sugar
1 egg
3 tbsp shortening -- part butter
1/4 cup milk
1 1/2 cups mincemeat -- prepared

icing
1/4 cup powdered sugar
2 tbsp warm water -- or milk

Heat oven to 375F. Mix well all ingredients except mincemeat. Pat half into a greased 9 x 13 pan, to within 1/2 inch of edges. Spread with mincemeat. Pat out other half of dough on waxed paper to same size. Turn over on mincemeat. Pull off waxed paper. Bake 30 minutes. Frost with thin powdered sugar icing made by mixing powdered sugar and water or milk. While warm, cut into bars.
MsgID: 312852
Shared by: Chat Room
In reply to: Recipe: Assorted Recipes (14)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Letter V Recipes
  • June 13, 2006 Recipe Swap LETTER V RECIPES (VINEGAR, VANILLA, VIDALIA, VEGETABLES, ETC.) To add a recipe please click POST REPLY . This Week's Daily...
  • Savory Freeze-Ahead Meat Loaf (makes 3 loaves) (1960's)
  • SAVORY FREEZE-AHEAD MEAT LOAF "Three loaves are better than one when you bake our meat loaf special. Put all three in the oven at once - one will be served, the others frozen until needed. Hot or cold, the flavor is t...
  • Italian Ice (using Kool-Aid and Jello) and Variations
  • I made cherry italian ice in my ice cream maker with kool aid and jello. It tasted excellent. I made the kool aid as normal and added the jello (i think i used 1/2 a pouch) made sure it tasted sweet- and then put it in t...
  • Coconut Flan (baked in a Bundt pan)
  • COCONUT FLAN "Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle." ...
ADVERTISEMENT
  • Garlicky Chicken Thighs (serves 2)
  • GARLICKY CHICKEN THIGHS "We always buy locally raised free-range poultry because it’s tastier and humanely raised. Here, we use it in a dish that requires a minimum of attention from the cook. Once you have browned the...
  • Oven Pot Roast with Beer
  • OVEN POT ROAST WITH BEER 4 pounds chuck roast (or similar cut of beef) 1 yellow onion, sliced 2 celery stalks, chopped 1/2 cup chili sauce 1/3 cup water 1/4 cup chopped green bell peppers 1/2 teaspoon salt 1/4 teaspoo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Mincemeat Bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!