Name: Homemade Mexican Meat Mix
Ingredients: 5 lb Beef roast -- OR; 5 lb Combination of beef and pork; Roasts; 3 Onions -- chopped; 1 cn Chopped green chilies -- 4; Ounces; 2 cn Green salsa -- 7 ounces; Each; 1/4 ts Garlic powder; 4 tb Unbleached flour; 4 ts Salt -- or to taste; 1 ts Ground cumin

Let it be remembered then, that jealousy, like anger, is not evil in itself, or it could never be ascribed to God; His jealousy is ever a pure and holy flame. The passion of jealousy possesses an intense force, it fires the whole nature, its coals are juniper, which have a most vehement flame; it resides in the lowest depths of the heart, and takes so firm a hold that it remains most deeply rooted until the exciting cause is removed; it wells up from the inmost recesses of the nature, and like a torrent irresistibly sweeps all before it; it stops at nothing, for it is cruel as the grave (Cant. 8:6), it provokes wrath to the utmost, for it is the rage of a man, therefore he will not spare in the day of vengeance (Proverbs 6:34), and it overthrows everything in the pursuit of its enemy, for “wrath is cruel, and anger is outrageous; but who is able to stand before jealousy?” For all these reasons jealousy is selected as some faint picture of that tender regard which God has for His own Deity, honor, and supremacy, and the holy indignation which He feels towards those who violate His laws, offend His majesty, or impeach His character.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Homemade co, Meat	1	Servings

INGREDIENTS

5	lb	Beef roast — OR
5	lb	Combination of beef and pork
		Roasts
3		Onions — chopped
1	cn	Chopped green chilies — 4
		Ounces
2	cn	Green salsa — 7 ounces
		Each
1/4	ts	Garlic powder
4	tb	Unbleached flour
4	ts	Salt — or to taste
1	ts	Ground cumin

INSTRUCTIONS

Preheat oven to 275&deg;.  Place the meat in a large roasting pan or Dutch
oven.  Do NOT add salt or water.  Cover with a tight lid and roast for 8-10
hours, or until well done.  (Alternate method:  Cook with 1 c  of water for
35-40 minutes in a pressure cook Drain meat, reserving juices. Cool meat;
remove any bones.  Shred meat and set aside.
Spray a large skillet with nonstick cooking spray.  Saute onions and green
chilies for 1 minute.  Add salsa, garlic powder, flour, salt and cumin.
Reduce heat and cook for 1 minute.  Stir in reserved meat and meat juices.
Cook for 5 minutes until thicke
Put about 3 c  of meat mixture into each of three 1-quart freezer
containers, leaving 1/2" space at the top.  Seal and label container with
date and contents.  Freeze.  Use within 6 months.
Makes about 9 c  of Homemade Mexican Meat Mix.
Posted to EAT-L Digest - 19 Jun 96
Date:    Thu, 20 Jun 1996 17:41:37 -0600
From:    Ilene Warfield <ilenewar@STARNETINC.COM>
Recipe By     : _Make-A-Mix_ by Eliason, Harward & Westover

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