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Recipe of the Month
Corn Dip
By Sandy Poole
2 cans Green Giant Mexi-Style Corn (drained)
1 cup Mayonnaise
2 cups Sour Cream
3 tablespoons Picante Sauce
Small Can Chopped Green Chilies (drained)
Mix all ingredients together and serve with Corn Chips
From the Fredericksburg Lodge #794 “Recipes, Remedies and Ramblings” – 2012
Lodge Officers
Sal Pacheco, Worshipful Master – [email protected]
Randall King, Senior Warden – [email protected]
George Hahn, Junior Warden – [email protected]
Chuck Ramsey, Secretary – [email protected]
Duke Davis, Senior Deacon - [email protected]
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