Posted on 11/01/2025 5:46:00 AM PDT by Diana in Wisconsin
We are very fortunate to have a generational family run meat market nearby (slaughterhouse in the back). They process a lot of local animals, also 4H and FFA from the fairs.
Been shopping there for over 30 years.
Tried to follow your but nothing comes up. I did find a youtube channel. I am not Ukranian, half Serbian half Polish. family focus on more pastries than breads.
The last couple of years I have made tallow out of the beef suet. Great stuff.
My dad’s favorite pie was mincemeat. His mom made it with meat. I never had the opportunity to taste hers, but I made mincemeat with venison for dad’s birthday many years ago. Mom would buy the None Such brand of mincemeat to make dad a pie for his birthday - it’s gotten expensive & hard to find in local stores.
I will probably make mincemeat (no meat) over the holidays - the pudding recipe looks interesting so I might give it a try - thanks!
That sounds terrific! We should compare notes after winter and see how each of did. I hope all those blossoms become tomatoes. Nothing tastes better than stuff you grow yourself.
Sorry, mis-remembered!
There is or was a fair sized Ukrainian population in nearby Kansas City. KS (And Russians in Western KS).
Perhaps a better link to a better mincemeat recipe!
Spruce Eats Homemade Mincemeat
I think that the USDA has been trying to eliminate small local butchers which is a shame.
So far so good on our place. They have always been federally inspected too.
That quick pudding....Give it a try first small batch to see how it turns out, I have not tried it!
There are better Plum Pudding recipes out there but they involve things like water baths and soaking the pudding in brandy for a month in preparation for Christmas almost like a fruit cake! (I made a steamed version for a church Christmas Festival 7 or 8 years ago.)
At home it was fun to douse the pudding with warm brandy, turn out the lights, and set the thing on fire!
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