CALIFORNIA MINCEMEAT

      Title: CALIFORNIA MINCEMEAT
  Categories: Meats
       Yield: 6 Servings
  
       2 lg Yellow onions; peeled and
            - coarsely chopped
       4 md Garlic cloves
            - peeled & minced
       1 md Sweet green pepper; cored,
            - seeded & coarsely chopped
       2 tb Olive oil
     1/2 ts Crumbled leaf marjoram
     1/2 ts Crumbled leaf thyme
     1/2 ts Ground cumin
       1 pn Ground cinnamon
       1 lb Ground beef chuck
       1 lb Ground pork shoulder
       2 tb Ruby port, sweet Madeira OR
            - sherry
     1/4 c  Well-drained capers
     3/4 c  Chopped olives w/pimento
     1/2 c  Seedless raisins
       8 oz Tomato sauce
     1/4 ts Freshly ground black pepper
       1 c  Toasted slivered almonds
  
   IN A LARGE SKILLET set over moderate heat, stir-fry the onions,
   garlic and green pepper in the olive oil for about 5 minutes, until
   the vegetables are limp. Mix in the marjoram, thyme, cumin and
   cinnamon, and cook over moderate heat for 1 to 2 minutes. Add the
   beef and pork. Fry the meat, breaking up any large chunks, just until
   the redness disappears; do not brown the meat. Add the wine and boil
   it uncovered for 2 to 3 minutes, until it evaporates. Mix in the
   remaining ingredients except the almonds, bring the mincemeat to a
   simmer and adjust the heat so that it simmers very gently. Cover the
   skillet and cook the mincemeat for 45 minutes, until the flavors are
   well blended. Stir in the almonds and cook, uncovered, for 4 to 5
   minutes, stirring often, until they are heated through. Ladle the
   mincemeat over rice, or slices of sourdough or French bread. Or,
   spoon the meat into pita pockets or taco shells. Makes 6 to 8 servings
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