1 1/2 lb Boiling meat
1 c  Raisins
1 c  Applesauce
3/4 c  Sugar
1/2 c  Molasses (light or dark)
1/2 ts Crushed coriander seed
4 ts Cloves ( use less for milder
Flavor)
1 ts Salt
4 c  Almonds
1/4 c  Dry sherry or brandy

Simmer meat in water to cover until tender. Grind or puree in
blender. Add remaining ingredients & mix well. Filling should be
thick & moist. If it seems too dry, add more liquid. Let it rest
several hours to blend flavors, then use as filling. Good as empanada
filling. **Can freeze 4 months.