Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (9-oz) mincemeat |
| ¼ cup | Lemon juice |
| ½ cup | Orange juice |
| 1 teaspoon | Grated lemon peel |
| ¼ cup | Chopped nuts |
| 2 teaspoons | Grated orange peel |
| 1 tablespoon | Sugar |
| ¼ cup | Chopped maraschino cherries |
| ¼ cup | Chopped nuts |
| 1 \N | Double-crust pastry shell |
Break mincemeat, add lemon and orange juices, peel and sugar. Heat and stir until lumps are broken. Simmer 1 minute. Cool and add remaining ingredients. Cut 3-inch rounds of plain pastry. Top with 1 tablespoon mincemeat. Moisten edge of pastry. Top with another round. Seal. Bake at 400 for 15-20 minutes.
MRS JOE WEISBERGER (NINA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .