What’s the first thing you think of when you hear the word mincemeat? In some countries, mincemeat is the same thing as what we call hamburger in the United States. Here, mincemeat is a filling used for pies or other pastries. Originally, mincemeat always had meat and suet as part of the recipe, which included beef and even venison. Several decades ago, new recipes appeared featuring ingredients with shortening, and no animal products.
My favorite recipe for mincemeat is made from green tomatoes. The green tomatoes replace all the meat and suet. With the addition of other fruits and spices, this mixture is cooked for several hours, and in the end you have a wonderful batch of filling that can be used in pies and pastries. This mixture beats all other recipes for taste in my book. There are many recipes for green tomato mincemeat on the web and you can find one by typing “green tomato mincemeat” in your favorite browser. If you still have green tomatoes on hand, this is an easy way for you to use them up, or save a recipe for next year.
If you’d like to strengthen your skills in cooking fish, take a look at “Seafood Basics” by Abi Fawcett. Scores of recipes are presented in visual sequence to show you how to prepare seafood from start to finish. The instructions accompanying these photographs along with tips and variations.
Robin Monarch is a top-level CIA operative in “Rogue” by Mark Sullivan. During the middle of a classified operation, he suddenly walked away from it all. He returned to his former life as a thief. The CIA is not done with him, however. They carefully set a trap to lure him in and make him complete the mission he started several years ago.