TBO.com - TBO is Tampa Bay Online

Recipes Lost And Found: Mince Pie

ADVERTISEMENT

By JEFF HOUCK

jhouck@tampatrib.com

Published: February 1, 2009

A few weeks ago, Mary Staib of Brooksville requested a recipe for mince pie.

The request jarred the memory of Dale Hanson of Hudson, who had a recipe passed to him by his aunt, Hazel Vredenburg.

"My grandmother, Lura Vredenburg, known to all her friends and family as 'Bonnie,' used to make the best mincemeat with this recipe," Hanson wrote. "I made it once and we had enough for a long time. The pies I made with the mincemeat were just like the ones Bonnie used to make."

One more thing: Bonnie said she always used venison because Hanson's grandfather and uncles were good hunters.

"Venison would always be available in the fall during deer hunting season," he said.

Also sending in mincemeat recipes were Bill Penny of Sun City Center, Madeline Glennon of Tampa, Elizabeth Harmon of Holiday and Dixie Travis of St. Petersburg, who said she found her version in a book titled, "Pies Men Like."

CHICKEN AND BISCUITS

"Jeff, I am not sure just what Bernie Bur of Zephyrhills wants in a chicken and biscuit recipe," wrote Sandy Lehigh of Riverview. "The one I am sending comes from Weight Watchers and is very tasty without all the fats and calories. I hope he will try it."

Patricia Hill of Riverview sent a casserole recipe her husband and two sons love.

"It is so easy to make," Hill wrote. "I usually serve it with a nice green salad. The biscuits get really fluffy and browned on top. It's just like having chicken and gravy over biscuits. Mmmm."

LEFTOVER REQUEST

B. Dyer of Pasco County wants the cornbread made by Remington Steak House.

GOT KOK?

Catherine Honschar wants a recipe for chocolate kok, a chocolate sponge cake with chocolate mousse covered in a chocolate cream and chocolate sprinkles.

"I've been eating them since I was a kid, and I would really like to try to make them sometime," Honschar wrote.

"One of my favorite memories is going to Pappas restaurant in Tarpon Springs when I was little with my sister and dad," she writes. "I remember the fantastic view of the water. My sister and I would get Shirley Temples. We would all share a huge Greek salad, sometimes get spanikopita or dolmades. And always, ALWAYS, a chocolate kok for dessert. They were the best in the whole dessert display."

RECIPE UPDATE

Carole McDaniel of Parrish wrote last week to say that Zudar's Deli on Davis Islands used to serve a delicious cheese pie with cherry, peach or blueberry topping that perhaps was made with cottage cheese.

"Perhaps Zudar's son who had a deli in Hyde Park would know the recipe," McDaniel wrote.

Good news (sort of), Carole.

Marc Zudar called to say he's looking for the recipe. If he can find it, he says it's yours.

Stay tuned.

BONNIE'S MINCEMEAT

6 pounds boneless beef or venison

2 pounds beef suet

12 pounds apples, peeled and cored

4 pounds seeded raisins

2 pounds small raisins

1 quart cherries

1 pound citron peel

1 pint boiled apple cider

Juice of 2 lemons

5 pounds brown sugar

1 teaspoon black pepper

5 teaspoons ground cinnamon

3 teaspoons ground nutmeg

2 teaspoons ground cloves

2 teaspoons salt

Cut beef and suet into stew-sized pieces. Cook and drain. Mix with fruits and grind. Add juices, sugar and spices and mix. This recipe produces a large quantity so the excess should be canned. If canned properly, it will be good for a long time.

When using this mincemeat for a pie, Bonnie recommends mixing 50 percent mincemeat with 50 percent chunky applesauce.

WEIGHT WATCHERS CHICKEN CREAMED WITH BISCUITS

1 6-ounce can refrigerated buttermilk biscuits, such as Hungry Jack

1/8 cup water

2 1/2 cups chopped cooked chicken

1/2 cup fat free milk

1/2 teaspoon poultry seasoning

1/4 teaspoon salt

1 10 3/4-ounce can condensed cream of chicken soup

1 10-ounce package frozen mixed vegetables, thawed

1 package Sweet 'n' Low sweetener

Bake biscuits according to package directions; set aside, and keep warm.

Place the vegetables in a saucepan with a pat of butter substitute, Sweet 'n' Low and 1/8 cup water.

Bring to a boil and cook for about 3 minutes.

Combine chicken, milk, poultry seasoning, salt, pepper and soup in the saucepan with the vegetables.

Cook over medium heat 10 minutes, or until thoroughly heated, stirring frequently.

Split 4 of the 5 biscuits in half, reserving remaining biscuit for another use.

Spoon 1 cup chicken mixture over each split biscuit. Serve immediately.

Makes 4 servings. Each serving equals 8 Weight Watchers points.

BISCUITS ON CREAMY CHICKEN

10 ounces frozen peas, broccoli or green beans

2 cups cooked chicken, cut up

1 can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

Salt and pepper to taste

2 cups Bisquick

1/2 cup water

1 1/2 cups shredded cheddar cheese

Heat peas, chicken, soup, sour cream, milk, salt and pepper just to boiling. Keep warm. Prepare biscuits with Bisquick and water. Pour chicken mixture in 11-by-7-by-1-inch pan. Sprinkle with cheese. Top with biscuits and bake at 425 degrees for about 20 minutes.

Remove from oven and serve.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601 or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT