I am so pleased, and I know MeeMaw would be also, with all the mileage you are getting out of her cherished receipt. I prepared a double batch early last month and canned it in pint jars (instead of the usual quarts) because I finally figured that a pint of the stuff is quite enough for smaller cakes, steamed puddings, bread dressing as a side dish, etc. I used it to stuff a rolled pork loin roast that I served with Cumberland sauce and everyone raved about it.
How about posting the recipe for your cream cheese pastry dough.
My neighbor, Leila Obregon, asked for a jar and she is going to use it in empanadas. Her dad asked if I had ever tried using it in a mix for sausages - which gave me an idea to try - I just have to order some of the narrow casing to stuff finger-sized ones. I have some duck meat and some venison in the freezer that should make up into very tasty sausages.
The empanadas sound like a great idea! I think the mincemeat is going to be one of those things I will always have a few jars of in the cupboard. You and MeeMaw are wonderful for sharing it.
The cream cheese pastry dough is an easy one - it's just Rose Levy Berenbaum's Flaky Cream Cheese Pie Crust from Pie & Pastry Bible. It's one of those pie doughs that I always have a disk of in the freezer. Although I bet the mincemeat would go nicely with a lard/butter crust too.
Topic? Saveur had a nice black cake recipe this month that I'm thinking of trying next year. I think it's funny how all the magazines publish their fruitcake recipes in December, when really you need to make them a couple of months earlier!!