The Forum: Make mincemeat without suet

  • Wed Nov 3rd, 2010 6:06pm
  • Life

By Judyrae Kruse Herald Columnist

Imagine this — a favorite type of mincemeat that’s made with no meat, no suet and no green tomatoes, either.

Sounds too good to be true, doesn’t it?

Really and truly, there is such a thing, and Marysville cook Beverly Hardie tells us just how to make it. “Years ago,’’ she says, “I found this recipe for mincefruit. To me, it tastes as good as mincemeat for a pie, and I canned it for years. Now our daughter makes it, but she freezes it in pint containers. We find it’s very good, and we can do it without any suet, too.’’

Mincefruit

4pounds fresh pears, rinsed and drained

3pounds apples, rinsed and drained

4medium oranges, rinsed and drained

2packages (15 ounces each) raisins

5cups sugar

3teaspoons salt

4teaspoons cinnamon

1teaspoon cloves

Cut unpared pears, apples and oranges in quarters and remove cores and seeds. Run through a food grinder using medium blade. In a large kettle, combine the ground fruit, raisins, sugar, salt, cinnamon and cloves; bring to a boil, stirring frequently. Lower heat and simmer, uncovered, stirring frequently, about 1 hour or until thick.

Remove from heat, cool, then ladle into suitable freezer containers, cap or seal tightly and freeze.

Makes 8 to 10 pints.

SOS: Jeanne Innes writes, “I have lived in Everett most of my life (I’m old now), and I can remember going to the Colonial Inn Restaurant on Sundays and waiting in long lines for their pancakes. They were just plain, of the buttermilk type, but they were the best I’ve ever had.

“The restaurant was on North Broadway near an old bowling alley, but it’s been several types of businesses since then. I’m not even sure the original building is still even there now. I think I last went to the restaurant in either 1964 or 1965.

“What I’m wondering is how I could go about trying to locate the recipe for those pancakes. I don’t even know anyone who recalls the restaurant, much less the owner or his or her family. I’ve tried several recipes, but none can hold a candle to the yellowish tasty pancakes served at this old restaurant.

“Does anybody have any ideas about how I can begin my quest?’’

SOS: Rosie Batcheldor of Lake Stevens, a longtime Forum helper-outer, now tells us, “We watched a John Wayne movie, ‘Rooster Cogburn,’ and along the way, he eats what he calls corn dodgers. Looks like balls of cornbread. He says his Chinese houseboy cooks them in big ladles of coonmeat grease. I’m sure there’s a better way today, though. Does anybody have a recipe for corn dodgers?’’

OK, Forum folks — if you have any information for Jeanne, or the exact Colonial Inn pancake recipe (but no other pancake recipes, please, no matter how good), or can share some insight on corn dodgers (sounds to me like hush puppies, how about you?), don’t hesitate to write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Monday’s Good Life section.