Nancy, I am hoping that soon you will have a break in the temperatures that Texas has been having. We have had an unusual July with temperatures only in the 70's and 80's.

To Rachel in Virginia Beach newsletter 28 and 29 asked for Taco Salad and Thousand Island Dressing. My Thousand Island Dressing is different from any other one. It is what I grew up with and we still eat. My Taco Salad I make in the morning for dinner that night.

Susie's Taco Salad

1 large head lettuce
2 lbs. ground beef
2 pkgs. taco seasoning
3/4 cup water
4 green onions, cut also the green part
2 tomatoes
1, 8 oz., bottle taco sauce
1, 14 oz., jar salsa
1, 8 oz., container sour cream
1 small jar green olives, sliced
1, 8 oz., pkg. Mexican cheese

Tear up the lettuce and put it in a very large bowl. Brown the ground beef until no pink. Drain any fat off and put back in skillet adding the taco seasoning and 3/4 cup water. Cook this until the liquid is gone or 10 minutes. Put the beef mixture on top of the lettuce; add the green onions and also the green part on top of beef; then the chopped tomatoes then the bottle of taco sauce. Then I put 2 paper towels on top of the bowl and then the lid. Put this in the refrigerator until ready to serve. Then I take the lid off when ready to serve and wipe it dry. Serves 4 to 6.

Susie's Thousand Island Dressing

? cup Miracle Whip or mayonnaise
? to 1/3 cup catsup or Chili Sauce
? to 1/3 cup sliced green olives
1 or 2 eggs, chopped

Mix the Miracle Whip and catsup together. Make it the pink color that you want. Add the olives and eggs and mix well. I am sorry but I can't say how many serving it makes because I just make this from sight. I have been making this for 48 years and have eaten it for oh lets say 70+ years.

Everyone have a great day. Nancy and 4 legged associate take care, stay safe and cool.
Susie Indy

http://www.nancyskitchen.com