Name: Enchiladas
Ingredients: 9 qt WATER; 18 lb BEEF GROUND FZ; 4 lb CHEESE CHEDDER; 2 1/8 lb TOMATO PASTE #2 1/2; 1 1/2 ts GARLIC DEHY GRA; 2 lb ONIONS DRY; 2 lb ONIONS DRY; 200 FLOUR TORTILLA 8" 57 #23; 4 1/2 c FLOUR GEN PURPOSE 10LB; 1 1/2 c SOUP GRAVY BASE BEEF; 3 c SHORTENING; 3LB; 3/4 ts PEPPER BLACK 1 LB CN; 2 ts PEPPER RED GROUND; 3/4 c CHILI POWDER; 4 1/2 oz CHILI POWDER; 3 tb SALT TABLE 5LB

A kingdom is a domain ruled by a single monarch who has absolute sovereignty, who functions with unilateral authority, whose will is non-contradictable, authoritative, absolute. It is not representative, it is not democratic. The will of the people does not rule. The will of the people virtually has no impact. The duty of the people is to submit. The duty of the people is to obey. The duty of the people is to fall under the standards and commands that are determined by the king and do whatever it is he asks. This is true of the kingdom of God… The kingdom of God has come and those of us who know Christ are in it. We are in it and the Lord Jesus Christ is our King.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

9	qt	WATER
18	lb	BEEF GROUND FZ
4	lb	CHEESE CHEDDER
2 1/8	lb	TOMATO PASTE #2 1/2
1 1/2	ts	GARLIC DEHY GRA
2	lb	ONIONS DRY
2	lb	ONIONS DRY
200		FLOUR TORTILLA 8" 57 #23
4 1/2	c	FLOUR GEN PURPOSE 10LB
1 1/2	c	SOUP GRAVY BASE BEEF
3	c	SHORTENING; 3LB
3/4	ts	PEPPER BLACK 1 LB CN
2	ts	PEPPER RED GROUND
3/4	c	CHILI POWDER
4 1/2	oz	CHILI POWDER
3	tb	SALT TABLE 5LB

INSTRUCTIONS

1 oz -
PAN:  18 BY 26-INCH SHEET PAN               TEMPERATURE:  350 F. DEEP FAT
350 F. OVEN
1.  PREPARE RECIPE FOR CHILI GRAVY, RECIPE NO. O-16-3.  SET ASIDE FOR USE
IN
STEPS 3, 4 AND 7.
2.  COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR,
STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
3.  ADD 2 QT GRAVY, CHILI POWDER, RED PEPPER, AND SALT, GARLIC, BEEF. BLEND
WELL; SIMMER SLOWLY ABOUT 10 MINUTES, STIRRING OCCASIONALLY. SET ASIDE FOR
USE IN STEP 6.
4.  SPREAD 2 CUPS GRAVY IN EACH PAN.
5.  DIP EACH TORTILLA  IN DEEP FAT UNTIL SOFT AN PLIABLE, ABOUT 3 SECONDS.
DRAIN WELL.
6.  PLACE 3 LEVEL TBSP MEAT FILLING IN CENTER OF EACH TORTILLA. ROLL
TORTILLA
TIGHTLY AROUND FILLING; PLACE SEAM-SIDE DOWN IN PAN.  (50 PER PAN).
7.  POUR 1 1/4 QT GRAVY EVENLY OVER ENCHILADAS IN EACH PAN.
8.  BAKE 25 MINUTES OR UNTIL THOROUGHLY HEATED.  REMOVE FROM OVEN.
9.  SPRINKLE 1 QT CHEESE AND 1 1/2 CUPS ONIONS OVER ENCHILADAS IN EACH PAN.
NOTE:  1.  IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
2.  IN STEP 9, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
3.  OTHER SIZES AND TYPES OF PANS MAY BE USED.
Recipe Number: L06300
SERVING SIZE: 2 ENCHILAD
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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