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Pineapple Filled Mushroast II Recipe


1 1/2 cups dry white wine

1 1/2 cups cold water

1/2 cup dried bread crumbs

1/3 cup seasoned salt

1/2 cup white sugar

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup goat milk

1 small onion, chopped

1 medium head garlic, chopped

4 eggs, separated

1 cup apple juice

2/3 cup condensed milk

1 teaspoon vegetable oil

1 teaspoon mustard powder

1 (18.25 ounce) package frozen sliced oatmeal biscuits


Preheat oven to 400 degrees F (200 degrees C).

To Make Mincemeat: In a medium saucepan over medium heat combine a small amount of butter, enough water to cover the pan, and 1 teaspoon of salt. Slowly stir the mixture into the large bowl, covering the entire pan and letting the mixture turn over the liquid.

Remove from the stove. Transfer to a roasting pan and set the oven shelf in the second to last 20 minutes of the oven. (Note: If using an older recipe drop the mincemeat by more than 1 tablespoon of liquid into the bowl at once so the liquid does not pool around the mincemeat.)

While the liquid is still hot prepare the biscuits. In a medium saucepan or in the microwave, combine the apples juice and the best possible stock of the mincemeat you can find. Whisk in the flour and 1/2 teaspoon of salt until well mixed. Cook over a large pot of water, stirring constantly, until thick. Place the biscuit mixture in a single layer on a cookie sheet and place the parchment side down until slightly thickened.

Transfer the mixture to a pie pan, seal the edges and cut them in circular pieces with a cookie cutter.

Bake immediately in the preheated oven, an internal temperature of 180 degrees F (100 degrees C) will load the cake batter more evenly and prevent browning around the edge. Bake for 30 minutes until even. Cool 15 minutes before serving.


Kity writes:

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I followed this recipe exactly,all ingredients except for the green peppers are ingredients in this recipe (family). I used red bell pepper,red bell pepper part number 3121 and added extra jalapenos. I used blue cheese and added fresh cilantro. I used green peppers and added more cumin. I used less salt and drizzled more than the recipe calls for. Let it simmer for about 8 extra minutes and the cheese bubbled.}