Cakes:

Grandma's Real Meat Mincemeat

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Years ago she used to can it in quart jars. In later years she froze it in quart bags. If you can it use sterlized clean quart fruit jars. Boil in a water bath for five minutes. If frozen thaw out and use your own pie crust recipe or purchase pie crusts (two crust pie). Bake at 350 degrees for approximately one hour until crust is brown and filling is bubbling in the center.

Ingredients

5-1/2 pounds beef arm roast or other beef roast
1 gallon of tart diced pie apples (unsweetened)
2 pounds of raisins
1-1/2 cups of brown sugar
1-1/2 tablespoons cinnamon
2 teaspoons allspice
1-1/2 cups apple cider vinegar

Instructions

Brown roast on both sides. Put about a cup of water in pan and roast in a Dutch oven or roaster pan with the lid on at 375 degrees for three of three and a half hours until tender. Cool and cup up into about half inch squares. Add all other ingredients. My mother almost never measured anything. After cooking together for a while, I would taste and add more spices if desired. Mom also cooked it in the oven in her old large blue roaster at 250 to 300 degrees. Cook until apples are tender and mixture is thick. It won't burn as easily. Approximate time is three hours. Makes 6 quarts. Use your own pie crust recipe; bake at 350 degrees for 1 hour until crust is brown and filling is bubbling in the center.

Vera Barnes by Neva Hamilton
East Moline