Crock Pot Mincemeat Recipes

Steps:

• Trim fat from meat; chop meat.
• In a 3 1/2 to 5-quart slow cooker combine chopped meat, apples, raisins, currants, citron, candied fruits and peels, tapioca, and butter.
• Add sugar, apple juice, sherry, brandy, molasses, cinnamon, nutmeg, mace, and pepper.
• Stir well.
• Cover, cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Skim off fat.
• Divide mincemeat into 1-,2-, or 4-cup portions.
• Use immediately.
• (Or place in freezer containers, seal, and label. Freeze for up to 3 months. Thaw frozen mincemeat in the refrigerator overnight before using.) Makes: about 8 cups Slow Cooker: 3 1/2 to 5-quart 1/2 cup serving: 298 cal.
• BHG Slow Cooker Recipes.

Steps:

• In a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Transfer meat to a 3- or 4-qt. slow cooker., In same skillet, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender and mushrooms have released their liquid and begin to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker., In a small bowl, whisk together consomme, flour and tomato paste. Pour over meat mixture; stir to combine. Cook, covered, on low until thickened, 4-6 hours. Stir in sour cream. Cook, covered, until heated through, 15-30 minutes longer. Serve with noodles.