INGREDIENTS

INSTRUCTIONS

50    
1 T  
3 T  
7    
PREPARE 1 RECIPE SALSA (RECIPE NO. O-25-2).  REFRIGERATE FOR USE IN
STEP  2.  CUT BEEF INTO 1/4" THIN SLICES; CUT SLICES INTO 1/4" STRIPS,
2-3"  LONG.  3.  POUR LEMON JUICE OVER BEEF.  4.  COMBINE SALT, GARLIC,
ONION POWDER, BLACK PEPPER, CUMIN, AND RED  PEPER; SPRINKLE OVER BEEF;
MIX THOROUGHLY; COVER; MARINATE IN  REFRIGERTOR 1 HOUR.  5.  SAUTE
ONIONS AND PEPPERS IN MELTED SHORTENING OR SALAD OIL IN  STEAM-
JACKETED KETTLE OR STOCK POT ABOUT 10 MINUTES OR UNTIL ALMOST
TRANSPARENT. KEEP HOT FOR USE IN STEP 7.  6.  BROWN BEEF STRIPS,
TURNING FREQUENTLY, 1-2 MINUTES ON LIGHTLY  GREASED GRIDDLE.  7.  CUT
FROZEN THAWED PITA BREAD IN HALF.  PLACE 2 1/4 OZ (1/3 CUP)  BEEF
STRIPS AND 3 TBSP ONIONS AND GREEN PEPPERS IN EACH PITA HALF.  8.
SERVE WITH SALSA.  NOTE:  1.  IN STEP 1, 1 RECIPE TACO SAUCE, RECIPE
NO. O-25 MAY BE  USED FOR SALSA, RECIPE NO. O-25-2.  2.  IN STEP 5, 5
LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB ONION  STRIPS, 6 LB 1 OZ SWEET
PEPPERS A.P. WILL YIELD 5 LB SWEET PEPPER  STRIPS.  3.  IN STEP 2, 1 LB
8 OZ FRESH LEMONS (6 LEMONS) A.P. WILL YIELD 1 CUP  LEMON JUICE.  4.
IN STEP 8, FAJITAS MAY BE SERVED WITH A TOOTHPICK.  5.  IN STEP 7,
BROWN BEEF STRIPS IN BATCHES OF NO MORE THAN 25  PORTIONS.  6.  IN STEP
9, SALSA MAY BE PLACED ON THE SERVING LINE FOR SELF  SERVICE.  7.  IN
STEP 9, FAJITAS MAY BE SERVED WITH GUACAMOLE.  PREPARE 1 RECIPE
GUACAMOLE, RECIPE NO. M-25.  EACH PORTION:  2 TBSP (1 OZ).  Recipe
Number: L04301  SERVING SIZE: 1/2 PITA (  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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