Manuscript Cookbook 207

Taco Salad 1lb. gr. beef (chuck) little garlic salt 1-15 oz drained kidney beans 1/4 t salt 1 onion chopped 1 head lettuce chopped 4 oz grated cheddar cheese 4 tomatoes chopped 1 large avocado chopped celery and green pepper (optional)

Brown meat & onion - drain & mix with above ingred.

Mix 1 pkg. Good Seasons Garlic or Italian dressings & pour over - mix well -

Just before serving - crush 1 pkg. Frito corn chips and mix into salad

serve. (makes gobs.)

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Mexican Cheese soup 5 med. potatoes 3T oleo 1 med. onion 1.4oz can green chilies 1 lge tomato (peeled & seeded - chopped) 2 12 cups milk or 1/2 + 1/2 1 lb. Jack cheese - salt & pepper Parsley for top & color _ _ _ _ _ _ _ _ Cook potatoes with enough water (salted) to cover. Bring to boil - cover - reduce heat - cook to tender - do not drain [underlined] mash in pan - add oleo - onion chilies & tomato - add milk - then cheese - stir over low heat until cheese is melted Do not boil [underlined] Season to taste add more milk if needed. Serve hot.

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Chili Rellono's

6 or 8 long green (whole) chilies cut & stuff with favorite cheese

2 eggs separated beat egg whites stiff

add egg yolks. + 2T flour + beat together

dip stuffed chilies in egg mixture + fry on both sides until cheese melts + is golden.

If you have to use more eggs use 1T flour for each egg used.