------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Mexican Meat Mix
 Categories: Master mix     
   Servings:  1
 
       5 lb Beef Roast *                        3 T  Vegetable Shortening 
 	    3 ea Large Onions, Chopped		     1 cn (4 oz) Chopped Green
      Chilis 
       2 cn (7 oz) Green Chili Salsa          1/4 t  Garlic Powder 
       4 T  Flour                               4 t  Salt 
       1 t  Ground Cumin                        1 x  Juices From Beef Roast 
 
   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.
  
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