Mexican Meat Mix

One of my personal favorite mixes!!!

5 lbs. beef roast or combination of beef and pork roasts
3 Tbsp. vegetable shortening
3 onions, chopped
1 (4-oz) can chopped green chilis
2 7-oz) cans green chili salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roasts

Preheat oven to 200 degrees. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and raost about 12 hours, until well done. OR cook roasts with 1 cup water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilis. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of MEXICAN MEAT MIX.

Use in:
burritos
chalupas
chimichangas
enchiladas
supreme tacos

Ready Hamburger Mix

The beginning of many meals, made in minutes!

4 lbs. lean ground beef
1 large onion, chopped
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. garlic salt

Brown ground beef in a heavy skillet. Drain. Add onion, and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four freezer-burn-proof containers. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX.

Use in:
Tacos, Taco Salad, Spaghetti, Hamburger Enchiladas, Hamburger Stroganoff, etc.

Salisbury Steak w/Gravy

½ c. fat-free milk
14 saltines, crushed
2 Tbsp dried minced onion
2 tsp dried parsley flakes
1 lb. ground beef
1 jar (12-oz) or pkg beef gravy
2 Tbsp ketchup
2 tsp Worcestershire sauce
½ tsp. pepper

In a large bowl, combine milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8-in. square baking dish coated with nonstick cooking spray.

In a small bowl, combine gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered at 350 for 50-55 minutes or until meat is no longer pink. Yield: 4 servings

NOTE: We usually make double the gravy mixture.

Wheat Bread

4 c. wheat flour (2 c. white wheat & 2 c. red wheat (can use store bought wheat if necessary)
1 c. white flour
¼ c. vegetable oil
1 rounded Tbsp dry yeast
½ c. honey or sugar
¼ c. vital wheat gluten
1 Tbsp. salt
2 2/3 c. warm water (1/2 c. buttermilk or yogurt can replace ½ c. water)

1) Place water, yeast, gluten and 3 c. wheat flour in bowl of mixer. Attach dough hood and beat on medium speed for 1 minute. Turn off mixer, cover bowl, and let dough sponge for 10 minutes.

2) Add oil, honey, or sugar and salt. Turn on mixer and quickly add remaining wheat and white flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour may vary.

3) Kneed 7-10 minutes in mixer. During this time preheat oven to 150F.

4) When the dough is kneaded, lightly oil hand and counter. Divide dough into 2 equal portions. Shape into loaves and place in greased bread pans.

5) Turn off the oven. Place bread in oven. Watching closely let rise until almost double in bulk. (about 30 min)

6) Leave bread in oven and turn heat to 350F. Bake 35 minutes. Remove bread from pans immediately; let cool. Butter tops if desired. Can be frozen in plastic bags until ready to use.

Combination Dinner - Baby Food

Place 1 cup cooked meat, 2/3 cup cooked vegetables, 1/3 cup cooked white or brown rice, and 1 cup stock in a blender or food processor. Purée, and freeze leftover portions immediately. Yield should be approximately 3 cups.

Pork Burritos

3 lb. pork roast
4 Tbsp. minced garlic
1 small onion
4 beef bouillon cubes
16-oz. Pace Picante salsa

Cook in crock-pot on low for 6-8 hours. Serve with warm tortillas, cheese, tomatoes, lettuce, beans, rice, etc.