Submitted by: Evelyn Oslica
1 small pan cornbread (Jiffy Mix)
1 or 2 cans pinto beans, rinsed and drained
2 cans whole kernel corn, drained
1 red bell pepper, chopped
1 bunch green onions, finely chopped
2 medium tomatoes, chopped
8 oz package shredded cheddar/jack cheese
16 oz. bottle ranch dressing
In large glass bowl, crumble enough cornbread to cover the bottom by one to two inches. Cover with the pinto beans. Make three wells down through the beans and cornbread. Pour small amount of ranch dressing into each of the wells. Cover with the drained corn; layer the bell peppers, green onions, and chopped tomatoes. Apply a generous layer of ranch dressing. Finish the layers with shredded cheese reserving some for garnish. Cover all with another layer of crumbled cornbread. Garnish with remaining cheese. Cover and refrigerate for four to 24 hours.
Submitted by: Ann May, Harrison
2 slices of bread
Fresh tomato (sliced)
Leaves of iceberg lettuce
2 tablespoons of imitation bacon bits
Mayonnaise
Toast bread. Add above ingredients.
What the Catholic Church teaches about purpose for work