Manuscript Cookbook 207

Carne Machaca (shredded beef)

4 lbs beef flank or stew meat 2 bell peppers (sliced) 1 yellow hot pepper (diced) 1 diced fresh tomato 4 cloves garlic, minced 1 T salt 1 t black pepper 6 cups water 1/4 cup olive oil 1 bunch green onions, coarsely chopped

Cut beef into 1" strips & cook in water until beef shreds easily with fork. (about 1 1/2 hrs.) Remove & shred meat, preserving 1 1/2 cups broth. Remove all fat from meat. Heat olive oil in skillet, saute onions, peppers tomato, garlic until tender. Add shredded meat, broth, salt & pepper. Simmer 45 mins.

350 ° - 30 mins

Apple Crisp

5 cups sliced apples 1/3 cup water 1/4 cup flour 1/2 t cinnamon 1/4 t salt 1/4 lb. oleo (1/2 stick) small pieces

Butter 1 1/2 qt dish - spread apples - sprinkle with water - combine flour - sugar - cinnamon - salt - rub in oleo (like coarse pie crust dough) Spread over apples - Bake 30 min until crust is browned.

Chimichangas

Shredded beef (see preseding page) flour tortillas guacamolle grated Longhorn or Cheddar cheese oil or shortening for frying

Heat shortening in large frying pan. Make burros by folding about 1 cup shredded meat in a flour tortilla. Hold burro together with tooth pick. Place burro in deep fat & fry on both sides until brown & crisp. Drain on paper towels.

Serve with guacomole, sprinkled with cheese. Also use chopped tomato & green onion for top & sour cream - serve on lettuce leaf.

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Chili Pronto (Cindy Aston) 8 - 31 - 85

1 lb. gr. beef 1 cup minute rice 1 pkg. Lipton onion soup mix 7 oz can diced chilies 1 lb. cheese

Cook rice & soup together Brown gr. beef Mix together - put cheese on top. Put in greased casserole Cover & bake at 350 ° until cheese melts.