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TACO SALAD - MEXICAN Elin Winlow
1 head lettuce 1 pkg. onion sets (chopped)

4 tomatoes 1-8 oz. Thousand Island dressing

1 Ib. hamburger 1 tsp. taco seasoning

1 pkg. taco seasoning 1 pkg. taco chips

¥2 Ib. shredded cheese (cheddar)

Brown hamburger meat and add the taco seasoning (reserving one teaspoon of the
taco seasoning to be used later). Cool. Break the lettuce into small pieces, cut up
tomtatoes, add to the lettuce, then the meat, shredded cheese, onion (cut up very
fine). Add the dressing plus 1 teaspoon taco seasoning. Toss, then top with crushed
taco chips.

ROULADEN (GERMAN) Beatrice Boynton
1% |b. round steak 1 T. mustard (German)
Y2 |b. bacon dill pickles (cut in thirds)
1 onion salt and pepper
flour

Preheat oven 350°.

Cut the meat into approximately 6x2’’ strips. Pound the meat to make it very thin.
Place a strip of pickle at one end. Spread mustard, salt and pepper over the meat.
On each strip place a strip of cooked bacon and chopped onion. Then roll up over
the pickle. Fasten with a toothpick or tie. Roll in flour. Brown the rolis in the bacon
drippings. Place meat in a casserole. Make a thin gravy in the pan and pour over
the meat in the casserole. Bake for one hour at 350°F or until tender.

ROULADEN (GERMAN) Adelheid Fritz
round steak (1% inch thick) bacon (uncooked).

mustard water

salt and pepper flour and water for gravy

onion

Preheat oven 350°.

Spread meat with mustard, salt and pepper. Cut meat into pie shaped pieces. On
each piece place a slice of bacon, a slice of onion. Roll up from wide end and fasten
with toothpick. Brown in beef fat or Crisco in Dutch oven or heavy pan with lid.
When browned, place all meat in the Dutch oven and cover with water to nearly
cover. Use lid. Simmer until tender, 1 to 2 hours at 350°F. Make gravy. This dish
can be made on top of stove or finished in oven.

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