I commend solitude to any of you who are seeking salvation, first, that you may study well your case as in the sight of God. Few men truly know themselves as they really are. Most people have seen themselves in a looking-glass, but there is another looking-glass, which gives true reflections, into which few men look. To study one’s self in the light of God’s Word, and carefully to go over one’s condition, examining both the inward and the outward sins, and using all the tests which are given us in the Scriptures, would be a very healthy exercise; but how very few care to go through it!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Mexican	Master mix	1	Servings

INGREDIENTS

5	lb	Beef Roast *
3		Large Onions, Chopped
2	cn	(7 oz) Green Chili Salsa
4	tb	Flour
1	ts	Ground Cumin
3	tb	Vegetable Shortening
1	cn	(4 oz) Chopped Green Chilis
1/4	ts	Garlic Powder
4	ts	Salt
		Juices From Beef Roast

INSTRUCTIONS

Preheat oven to 200 degrees F. (95 degrees C)  Place Beef roast (or
combination of beef and pork roasts to total 5 lbs) in a large roasting
pan or dutch oven.  Do not add salt or water.  Cover with a tight lid and
roast about 12 hours, or until well done.  Or cook roasts with 1 cup water
in pressure cooker 35 to 40 minutes.  Drain meat, reserving juices.  Cool
meat, then remove bones.  Shred meat and set aside.  Melt shortening in a
large skilled.  Add onions and green chilies.  Saute 1 minute.  Add green
chili salsa, garlic powder, flour, salt and cumin.  Cook 1 minute over
medium-low heat.  Stir in reserved meat juices and shredded meat.  Cook 5
minutes until thick.  Cool.  Put about 3 cups mix into 3 1-quart
containers, leaving 1/2-inch space at top.  Seal and label containers
Mexican Meat Mix and freeze.  Use within 6 months.  Makes about 9 cups of
Mix.
From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

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