2 lb Lean beef shoulder

1 lb Lean pork shoulder

3/4 c Flour

1 ts Salt

1/2 ts Pepper

3 ea Onions, chopped

6 ea Cl Garlic, minced, or 1 tsp.

1 1/2 qt Beef stock or canned beef br

4 ea Dried ancho peppers*

1 ea Dried pastilla pepper*

1 ea Dried casbel pepper*

1 tb Crushed cumin seeds or groun

Fat grams per serving: Approx.
Cook Time: 4 hrs Fry suet in a large heavy kettle.
Remove suet and discard.
Cut meat into 1/2 inch cubes.
Combine flour, salt and pepper in brown papper bag.
Add meat and shake to coat.
save remaining flour.
Sear floured meat in hot fat, stirring to prevent sticking.
Add onions and garlic; cook and stir until soft.
Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds.
Put in a sauce pan; cover w

1 c Chopped onion

1/2 c Chopped green bell pepper

1 Clove garlic, minced

1 1/2 c Cubed cooked chicken

2 c 15 oz ranch style beans

1 c 4 oz green chilies,chopped

2 t Flour

1 1/2 c Chicken broth

1 c Shredded monterey jack

12 6 inch corn tortillas

Saute onion, pepper and garlic in 1 tablespoon butter.
Combine onion mixture with chicken, beans, and chilies; set aside.
Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
Stirring constantly, continue cooking until sauce begins to thicken and boil.
Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture.
Roll up.
Arrange rolls in 9-by-13-by-2-inch baking dish.
Combine remaining sauce with leftover filling; pour over rolls.
Sprinkle with remaining cheese.
Bake in 350-degree oven for 30 minutes or until heated through.

1 Garlic clove

3 sm Red or green chilis

1 tb Roast peanuts

1 oz Long beans; chopped into

- 1-inch (2.5 cm) lengths - OR - French beans 2 tb Lemon juice

3 tb Light soy sauce

1 ts Sugar

1 md Tomato

– chopped into segments 2 lg Chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the flesh on a cheese grater or chop very finely into long thin shreds. Set aside.
In a mortar, lightly puond the garlic, add the chilis and lightly pound while occasionally stirring with a spoon to prevent the resulting paste from thickening.
Add the long beans and slightly bruise them.
Add the shredded papaya, lightly pound and stir until all the ingredients are blended together.
Add the lemon juice, soy sauce and sugar and stir into the mixture.
Finally add the tomato, stirring once.
Arrange the Chinese cabbage leaves on a serving dish and turn the yam on to them.
Diners should tear off a section of cabbage leaf to use as a scoop for the yam, the two being eaten together.
This dish is especially good with sticky rice.