Easy Taco Salad by BDM

Brown in frying pan: 1 lb ground beef, drain and return to pan.

Stir in 1 envelope of taco seasoning, fill envelope with water and stir into meat. Simmer until water is absorbed, add 1 can of re-fried beans.

Continue cooking until heated through.

Fill salad bowl with lettuce torn into bite size pieces or use “salad from a bag” Top with: meat mixture

chopped tomatoes

sliced black olives

shredded cheddar cheese

green onions

sour cream

Fritos

Serve with ranch salad dressing

Teriyaki Sauce for Grilling by CK

2 cups soy sauce

1 cup sugar

1 T molasses (optional)

1 oz dry sherry or bourbon

1 T freshly grated ginger

2 cloves garlic, grated

1 tsp Accent (optional)

Teriyaki Steak: Marinate a tender steak cut for 20 -30 minutes. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts,marinate overnight and cook slowly over lower heat.

Teriyaki Chicken: use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.