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To prepare wheat taco shells, first mix together two cups of whole wheat flour and 1/2 teaspoon of salt. Then stir in from 3/4 to 1 cup of water (use just enough to make a stiff dough). Knead the mound until it's smooth, then break it into one-inch balls (this recipe also makes about 18 tortillas) and roll each one into a large, thin sheet. Cook them on a greased griddle over low heat, turning each piece once or twice. Then, after folding them with tongs, fry the whole wheat tortillas in bubbling oil until they're firm. The process will take several minutes.

After the folded shells have become dry and crispy, spoon in your bean-and-rice stuffing . . . and top it off with shredded cheddar cheese, lettuce, tomatoes, and onions. Finally, pour taco sauce over the filling. (You can, as you probably have guessed, make your own spicy condiment: Simmer together 2 cups of tomato sauce, one tablespoon of honey, 2 teaspoons of chili powder, 2 teaspoons of garlic powder, 1/2 teaspoon each of salt and pepper and, again, hot peppers if you prefer fiery foods.) Ladle the hot sauce over the contents of your homemade tacos, and you'll have some of the best eating this side of Baja!

NOW THAT'S ITALIAN!

Submarines, hoagies, grinders, heroes, or poor boys: Whatever you call them, the long sandwiches are all pretty much alike. They're tasty, sure . . . but they are rather heavy on the sodium nitrate and other preservatives. Well, even confirmed carnivores can solve that dilemma (and still have meat in their subs) by making fresh cold cuts themselves!

Mix together 2-1/2 pounds of freshly ground hamburger, 1-1/2 cups of crushed cracker crumbs, 3 beaten eggs, 1/3 cup of heavy cream, 1 large grated onion, 1-1/2 tablespoons of salt, 1/2 teaspoon each of nutmeg and pepper, and 1/4 teaspoon each of thyme and allspice. (You can, of course, use other spices, peppers, or chopped olives, cheese. etc. to produce a variety of flavors.) When the mixture is well blended, divide it in half and shape each "blob" into a long, firm roll.

Then—on a large sheet of wax paperlay out half a pound of home-smoked (if you can get it) bacon slices . . . being sure their edges overlap. Place one of the meat rolls on top of the bacon, and then wrap the slices around the cylinder. Peel the paper away, and wrap the entire "sausage" in aluminum foil (twisting the ends tightly shut). Prepare the other roll of beef in the same way, and bake them both at 350°F for 1-1/2 hours. When you remove the packages from the oven, place them in a pan and punch several holes in the side of each wrapper to let any accumulated fat drain out. Then chill the rounds andwhen you're ready to put together a hero, hoagie, or submarine—just unwrap and slice your custom-made cold cuts.

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