Tacos (seasoning Mix Taco

The justification for works on the NCT (New Covenant Theology) seems to be at least fivefold. First, it has seemed to some of us that if the New Testament is the apex of God’s revelation, then we ought to read the earlier parts of Scripture in its light. The point seems self-evident, but for some of us it was nevertheless hard to arrive at. Second, the NT is very explicit in making believers “slaves” of Jesus Christ. The implications of this are far reaching; here we simply note the fact. Third, a nagging question arises when OT law becomes too prominent in discussions of Christian morals and ethics. The question is: Which is the higher revelation of the character of God, the Ten Commandments or the person, work and teaching of Jesus Christ?... A fourth thing calls for an understanding of NCT: the renewed emphasis in our day on exegetical and biblical theology as a source of systematic. This has inevitably called into question the way Christians read their creeds and confessions. Finally, in one of the odd providences that the Lord sometimes sends our way, those who defend New Covenant Theology find themselves falling in with an emphasis that has been prominent throughout church history.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

4 1/3	qt	WATER
22	lb	BEEF GROUND FZ
6	lb	CHEESE CHEDDER
2	T	GARLIC DEHY GRA
6	lb	LETTUCE FRESH
3	lb	ONIONS DRY
200		TACO SHELL
2 1/3	c	FLOUR GEN PURPOSE 10LB
1	t	PEPPER RED GROUND
9 1/3	t	CHILI POWDER
4	T	SALT TABLE 5LB

INSTRUCTIONS

2 t  
TEMPERATURE:  350 F. DEEP FAT  PREPARE 1 RECIPE TACO SAUCE (RECIPE NO.
025000) SET ASIDE FOR USE IN  STEP 6. COOK BEEF IN ITS OWN FAT UNTIL
BEEF LOSES ITS PINK COLOR;  STIR TO BREAK APART.  DRAIN OR SKIM OFF
EXCESS FAT. COMBINE CANNED  TACO SEASONING MIX AND WATER; SIMMER 15
MINUTES. ADD TO MEAT; COOK 5  MINUTES. FRY EACH TORTILLA 15 SECONDS;
DRAIN ON ABSORBENT PAPER.  FOLD IN HALF. PLACE 1/4 CUP (1-NO. 16 SCOOP)
MEAT FILLING IN EACH  TORTILLA; LINE UP NEXT TO EACH OTHER IN STEAM
TABLE PAN.  COVER; KEEP  WARM. JUST BEFORE SERVING, TOP EACH TACO WITH
CHEESE, LETTUCE,  ONIONS, AND 1 TBS TACO SAUCE.  NOTE:  1.  IN STEP 1,
18-7 OZ BT PREPARED TACO SAUCE MAY BE USED.  NOTE:  2.  IN STEP 3, 2
1/3 TBSP (7 CLOVES) DRIED GARLIC MAY BE USED.  MINCE AND FRY WITH BEEF.
NOTE:  3.  IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN
TORTILLAS. FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10 MINTUES  IN
425 F. OVEN UNTIL CRISP. FAT OR OIL IS NOT NECESSARY. DO NOT USED
CANNED TORTILLAS.  NOTE:  4.  IN STEP 5, 200 TACO SHELLS, PREFORMED MAY
BE USED. DO NOT  FRY.  NOTE:  5.  IN STEP 5, 10 LB 7 OZ (200) THAWED
CORN TORTILLAS MAY BE  USED.  NOTE:  6.  IN STEP 7, 6 LB 8 OZ FRESH
LETTUCE A.P. WILL YIELD 6 LB  FINELY SHREDDED LETTUCE AND 3 LB 5 OZ DRY
ONIONS A.P. WILL YIELD 3 LB  CHOPPED ONIONS.  NOTE:  7.  IN STEP 7,
INGREDIENTS MAY BE PLACED ON SERVING LINE FOR  SELF- SERVICE.  Recipe
Number: N02101  SERVING SIZE: 2 TACOS  From the <Army Master Recipe
Index File> (actually used today!).  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 15 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 287.8mg Potassium: 65.6mg Carbohydrates: 2.9g Fiber: <1g Sugar: 1.1g Protein: <1g