Machaca, from Suzie Put pot roast, 2 or 3 lbs, in stew pan No lid 1/2 hour or so per pound?? put in some water, maybe with bullion 350; put in oven cook for a couple hours, until meat falls apart Put juice in freezer, meat in fridge trim, skim Cumin, chili power, anahiems, salsa, enchilada sauce, garlic Don't put onions in, since we're going to use them later -------------------------------------------------- Super Cheese Enchilada fry tortilla equal parts cottage cheese and sour cream, mix together finger of yellow cheese inside chili roll up in tortilla -------------------------------------------------- Little Joe’s Meatballs 1 lb. ground beef ½ lb. ground pork ½ lb. ground veal 1 cup chopped onions 1 garlic, minced 1/3 cup grated Parmesan Cheese 1 cup dry bread crumbs 4 eggs ¼ cup chopped parsley Pinch oregano 1 tsp. salt ½ tsp pepper ¼ cup oil Spaghetti Sauce Combine beef, pork, veal, onions, garlic, cheese, crumbs, eggs, parsley, oregano and salt and pepper to taste and mix well. Form into 1 ½-inch balls. Heat oil and add meatballs. Cook until browned and drain. Add meatballs to Spaghetti Sauce during last 30 minutes of cooking. Makes 6 servings. Spaghetti Sauce 1 medium onion, minced 2 Tbsp. minced green pepper 1 stalk celery, minced 1 clove garlic, minced 3 Tbsp. oil 1 1-lb. 12 oz. can tomatoes, chopped 1 1-lb. 12 oz. can tomato puree 1 Tbsp sweet basil 1 tsp. crushed oregano 1 bay leaf ½ cp dry red wine 1 cup water 2 tsp. salt ½ tsp. pepper 2 Tbsp grated Parmesan cheese Cook onion, pepper, celery and garlic in oil until vegetables are tender. Add tomatoes, tomato puree, basil, oregano and bay leaf and simmer 1 hour, stirring often. Add wine, water, salt and pepper and simmer 1 hour longer. If sauce is too thick, add more water. When sauce is cooked add cheese and mix well.