Taco Salad Bar

Cheese and Bean Dip

• Roberta Depner · 40
• Brandy · 50GF

Tortilla Chips

• Raven Verbarg · 50

Taco MeatGFDF

Seasoned ground beef or turkey · ~¼ lb raw per person · 1 lb raw ≈ 4 servings

• Wards · 50

BeansGFDF

Black or pinto · ~½ cup per person · a 15 oz can ≈ 3 servings

• Melody Jamieson · 30

SalsaGFDF

~¼ cup per person · a 16 oz jar ≈ 8 servings

• Raven Verbarg · 40

Shredded LettuceGFDF

~1 cup per person · 1 head of iceberg ≈ 8 servings

• Mara · 50

Diced TomatoesGFDF

~2 Tbsp per person · 1 large tomato ≈ 6 servings

• Roberta Depner · 50

Diced OnionsGFDF

~1 Tbsp per person · 1 large onion ≈ 15 servings

• Melody Jamieson · 40
• Melody Jamieson · 40

Sliced OlivesGFDF

~1 Tbsp per person · a 2.25 oz can ≈ 6 servings

• Wards · 30

Shredded CheeseGF

~¼ cup per person · an 8 oz bag ≈ 8 servings, a 5 lb bag ≈ 80

• Have it at church · 50

Sour CreamGF

~2 Tbsp per person · a 16 oz tub ≈ 15 servings

• Mara · 50

Fruit SaladGFDF

~½ cup per person · a 4 qt bowl ≈ 30 servings

• Melody Jamieson · 40

Cookies/Brownies

1–2 per person · a 12-count box ≈ 8 servings

• UGM · 40

GF/DF DessertGFDF

e.g. DF Mexican chocolate brownies or mango sorbet · a 9×13 pan or 2 pints ≈ 12 servings

• Raven Verbarg · 8