"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Salad Recipe

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This recipe for Taco Salad, by , is from The Ledford Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Ledford Pendergrass


1/2 Lb. Ground Beef
1 Large Can Kidney Beans
1/4 C Water
1 tbsp Chili Powder
1/2 tbsp. Salt
1/2 tbsp. garlic Powder
Medium Head of Lettuce
2 Tomatoes cut in Wedges
1 Small Advacdo (optional)
1/2 C Shredded Cheese
Small Can of Black Olives
2 tbsp Onions

1/4 C Salad Dressing
1 tbsp Taco Sauce
1/2 tbsp Tabaso (if use Hot taco sauce eliminate)
2 C broken Doritoes or Wheat Check

Cook ground beef, add kidney beans, water, chili powder, salt and garlic powder.

in a large bowl pour in meat, add dressing and stir, add lettuce and stir, add Doritoes and stir.




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