From the Kitchen of Carole Harrison 1-pound browned ground chuck 2 packages Taco Seasoning Mix 2 packages Ranch Dressing Mix 1 large chopped onion 2 cans shoe peg corn 2 cups water 1 16 oz can black beans 1 16 oz can red kidney beans 1 16 oz can pinto beans 1 14.5 oz can
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From the Kitchen of Carole Harrison 3 sticks butter (I use Land of Lakes Light Butter.) 3 cups sugar 6 eggs 3 cups flour 1/4 teaspoon soda 1/2 teaspoon salt 1 cup sour cream (I use light sour cream.) 1 teaspoon vanilla flavoring 2 teaspoons lemon flavoring Cream butter and sugar. Add eggs, 1 at
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1 1/4 cups light olive oil 1 large egg 1/2 teaspoon mustard powder 1/2 teaspoon salt juice of 1/2 lemon

¾ Cup Flour ¾ Cup Canola Oil 2 Medium to Large Onions, Chopped Fine 2 Bell Peppers, Chopped Fine 1 Cup Green Onions, Chopped Fine 2 Tablespoons Minced Garlic 2-3 Pounds Chicken (Legs Work Best) Andouille Sausage Tasso Chicken Broth 3 Tablespoons Parsley, Chopped Fine 2 Cups Red or White Wine Tony’s, Salt, Pepper to
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1 Tablespoon Canola Oil 1 Tablespoon Flour 1 Tablespoon Butter 4 Ounces Tasso, Chopped 4 Cups Oyster Mushrooms, Chopped 2 Cloves of Garlic, Chopped 1 Cup Green Onions, Chopped 2 Cups Heavy Cream 1/2 Cup Grated Parmigiana-Reggiano Cheese 1 Tablespoon Parsley, Chopped In large pan, heat oil and flour on medium temperature. Cook to a
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2 Boxes Chopped Spinach 1 Can Artichoke Hearts (Drained and Mashed) 1 8 Ounce Cream Cheese 1 8 Sour Cream ¾ Cup Parmesan Cheese 8 Ounce Monterey Jack or Mozzarella Cheese ½ Cup White Onion, Finely Chopped 1 Stick Butter Saute’ onion and butter. Slowly add each of the following ingredients one at a time
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1 Pound Mozzarella Cheese 2 Eggs, Beaten 1 Cup Flour 1 Cup Seasoned Breadcrumbs Slice the mozzarella into ½” wedges. Set up 3 bowls, on with flour, one with egg, one with bread crumbs. Coat each piece of cheese first with flour, then egg, then breadcrumbs. Then place immediately into the hot oil to fry.