Recipe of Dieter's Taco Salad

   1      pound         Ground beef -- lean
                        Onion -- medium
                        Green pepper, large -- chopped
   8      ounces        Tomato sauce -- no-salt
   1      tablespoon    Vinegar
   1      teaspoon      Mustard -- dry
     1/2  teaspoon      Pepper, red -- crushed
     1/2  teaspoon      Basil, dried -- crushed
     1/4  teaspoon      Garlic powder
   1      tablespoon    Water
                        Tortillas -- 8-inch
   4      cups          Lettuce -- shredded
                        Tomatoes, cherry -- halved
                        Carrot, medium -- shredded
     1/4  cup           Parmesan cheese -- grated

Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat.  Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes.
Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each.  Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese.

Dilled Cucumber Salad

   1      cup           cucumber -- peeled seeded, dice
   1      pint          sour cream
   1      tablespoon    white wine vinegar
     1/2  teaspoon      salt
     1/8  teaspoon      cayenne
   1      tablespoon    onion -- grated
   3      tablespoons   fresh dill -- chopped

    Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in
chopped dill and diced cucumber. Refrigerate two hours before serving.

Donna's Marinated Broccoli Salad

   2      boxes         frozen broccoli spears
   8      ounces        Italian salad dressing
     3/4  cup           mayonnaise
     1/3  cup           sour cream
   2                    hard-boiled eggs -- chopped
     3/4  tablespoon    chives -- chopped

  Cook broccoli according to directions on package.  Drain well.  Marinate the spears in Italian Dressing at room temperature for 4-7 hours. Meanwhile, make a mixture of the mayo, sour cream, chopped
eggs and chopped chives and refrigerate till spears are thru
marinating.  Drain spears well, and add the mayo mixture, stirring in
gently so as not to break spears.  Serve cold. Serves about 4 comfortably.

Double Raspberry Salad

   1      package       Raspberry Jello
   1      cup           Boiling water
   1      package       Frozen raspberries
   1      can           Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm.