| 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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