1 cup minced onion
1 (12 ounce) package half-and-half cream
1 cup white sugar
1 teaspoon ground cumin
3 teaspoons dried minced onion
1 teaspoon dried oregano
1 cup chopped celery
1/2 cup chopped green onion
1/4 teaspoon salt
1 tablespoon dried marjoram
1 cup milk
1 (4 ounce) can Ortega Grand Mincemeat, drained
In a large resealable plastic bag, combine the onion, half and half, sugar, cumin, oregano and celery. Mix well and refrigerate.
Place the flour in the bag of vegetable mincemeat and mix well. Place the mincemeat into the resealable plastic bag; seal bag and shake to mixture.
Place marjoram and 1 cup milk and salt in a medium bowl. Mix well and refrigerate marjoram mixture.
Return meat mixture to the bag of vegetable mincemeat; pour mixture over marinaded marinade.
Place meat mixture in refrigerator. Cover tightly with plastic wrap and refrigerate at least 2 hours.
Remove meat from marinade, toss with onions and celery and salt and pepper to taste. Return meat to refrigerator. Roll meat into 1 inch cubes. Place meat mixture in package of meat freezer container and crush. Remove meat from plastic bag. Shred meat into 1 inch cubes and place in freezer container. Refrigerate meat until firm.